INGREDIENTS 1 ½ cups graham cracker crumbs 2 tablespoons plus ¾ cup sugar 1 tablespoon cocoa, plus additional for dusting top 1 teaspoon ground cinnamon ¼ cup unsalted butter or margarine, melted 8 ounces bittersweet chocolate 1 full teaspoon of finely grated Hale orange zest 1 pound cream cheese, at room temperature ½ cup sour cream 5 eggs PREPARATION Mix graham cracker crumbs with 2 tablespoons sugar, one tablespoon cocoa, and the cinnamon. Gradually add melted butter, stirring until the crumbs are evenly coated. Press evenly into bottom and two-thirds up the sides of a buttered 9 inch spring form…
Recipes
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Citrus Tossed Salad Recipe
Recipe Type: SaladsContinue ReadingINGREDIENTS 6 cups torn mixed salad greens 3 oranges or 2 grapefruit, peeled sectioned and seeded 1 ½ cups peeled jicama cut into thin strips 1 medium red onion, slice and separated into rings 1/3 cup citrus vinaigrette or flavor vinaigrette (see recipe below) PREPARATION In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion rings. Drizzle with the vinaigrette; Serve at once. Yield: 6 servings. Citrus Vinaigrette ¾ cup frozen orange juice concentrate, thawed ¼ cup vinegar ¼ cup olive oil ¼ cup water ¼ teaspoon pepper In a screw-top jar combine all…
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Firecracker Cocktail Recipe
Recipe Type: BeveragesContinue ReadingINGREDIENTS 1 cup Florida grapefruit juice ¼ cup anisette (anise-flavor Liqueur) ¼ cup heavy cream Ice cubes 2 black licorice sticks, (3 inches each) 2 red licorice shoe strings (2 inches each) PREPARATION In cocktail shaker combine grapefruit juice, anisette, heavy cream and 3 or 4 ice cubes. Shake vigorously 30 seconds. Strain into cocktail glasses. Garnish with licorice sticks. Yield: 2 servings.
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Tropical Ginger Citrus Scallops Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 2 teaspoons cornstarch 1/4 cup water 2 tablespoons chopped fresh ginger, divided 1/8 cup chopped shallots 1 1/2 tablespoon chopped garlic, divided 1/2 cup chopped almonds, divided(2oz.) 3 tablespoons butter, divided 1 1/4 cup dry white wine, divided 1/8 cup honey 1 quart Hale grapefruit juice 1/4 cup all purpose flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 1/4 lbs. sea scallops 1 1/2 cups sliced red bell pepper, 1/8 inch (4 1/2 oz) as needed Hale grapefruit sections 3/8 cup sliced scallions, 1/8 inch, divided PREPARATION To prepare the ginger sauce, combine the cornstarch with 1/4…
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Baked Orange and Pear Crisp Recipe
Recipe Type: DessertsContinue ReadingINGREDIENTS 1 16 ounce can pear halves ¼ cup quick-cook rolled oats 2 tablespoons unsalted butter or margarine, cut into small chunks 2 tablespoons all-purpose fl our 2 tablespoons firmly packed, light brown sugar 1 teaspoon grated Hale orange zest Pinch of salt 2 Hale navel oranges 2 tablespoons orange flavored liqueur 1 tablespoon butter for greasing baking dish PREPARATION Preheat oven to 450 degrees. Place pear halves on paper towel to drain. Slice lengthwise. In a small bowl, stir together oats, butter chunks, sugar, orange zest and pinch of salt. Mix until it resembles coarse meal. With a sharp…
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Chocolate-Dipped Citrus Sections Recipe
Recipe Type: DessertsContinue ReadingINGREDIENTS 6 ounces semisweet or bittersweet chocolate 4 tablespoons unsalted butter 2 cups mixed Hale citrus sections from easy-to-peel fruit, such as Valencia oranges, tangerines, ugli fruit and Clementines; or whole thin skinned lemons cut into eighths. Finely chopped pistachio nuts (optional) PREPARATION Melt the chocolate and butter in the top of a double boiler over simmering water, stirring to mix thoroughly. Remove any white pith from the citrus sections (except lemons), and any seeds, by making a small slit in the membranes with a sharp knife and popping the seeds out. Dip each section into the chocolate, coating about…
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Orange Tango Recipe
Recipe Type: BeveragesContinue ReadingINGREDIENTS ¾ cups frozen Florida orange juice concentrate, thawed 2 large mangoes, peeled and chopped 2 cups pineapple or lemon sherbet 1 ½ cups milk 1 teaspoon vanilla extract PREPARATION In a blender container combine thawed concentrate and mangoes. Cover and blend until mixture is smooth. Add sherbet, mild, and vanilla; cover and blend until smooth. Serve immediately in tall glasses with straws. If desired, garnish with Florida orange slices and edible flowers. YIELD: 5 servings.
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Salmon Crepes Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 recipe crepes* 1/4 cup butter or margarine 1 cup chopped onions 1/4 cup flour 1 cup Hale grapefruit juice 1 cup chicken broth 1 teaspoon Worcestershire sauce 1 teaspoon salt 3/4 teaspoon dried dill weed 1 bay leaf 2 or 3 dashes hot pepper sauce 1 can (1 pound)pink salmon, drained, boned, broken into chunks 1 1/2 cups diced cooked potatoes (2 medium) 1 Hale grapefruit, peeled, sectioned 1 tablespoon chopped parsley *CREPES 4 eggs 1/2 cup milk 1/8 teaspoon salt 6 tablespoons whole wheat flour Butter for frying PREPARATION Prepare one recipe crepes*; set aside. In medium…
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Orange Shrub Recipe
Recipe Type: BeveragesContinue ReadingINGREDIENTS 5 or 6 Hale oranges 1 quart rum or brandy 1 cup sugar PREPARATION Squeeze juice from oranges to make 2 cups; strain juice. Reserve. Coarsely chop remains of 2 ½ oranges. In small saucepan, combine chopped orange and enough water to cover. Cover pan, bring to boiling. Drain, rinse orange with cold water. In large bottle, combine strained orange juice, rum, sugar and chopped orange. Cover; shake well. After 8 hours, stain and discard chopped orange. Cover; store at room temperature 4 days. Shake occasionally. Serve over ice in old fashioned glasses. YIELD: approximately 6 ½ cups
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Orange-Caramel Flan Recipe
Recipe Type: DessertsContinue ReadingINGREDIENTS 1 ½ teaspoon Lemon Juice 1/8 cup water 1 ½ cups granulated sugar, divided ½ lb cream cheese, softened 3/8 teaspoon vanilla extract 2 tablespoons honey 4 eggs 2 cups Hale orange juice Fresh berries as needed 2 cups Hale orange sections Toasted sliced almonds as needed PREPARATION In a saucepan, combine the lemon juice, water and 1 cup of sugar, bring to a boil and simmer until the liquid becomes a very pale amber color. Remove the pan from the heat and distribute the caramel evenly among 6 seven-ounce ramekins (2 tablespoons in each); allow hardening…