Orange Cookies
2 cups all-purpose flour
Sift together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar.
Add the egg, orange peel and juice; beat well. Gradually blend in the dry ingredients.
Cover and chill for 1 hour or longer.
Shape dough into 1-inch balls, or 3 x 1/2-inch logs or roll to a 1/8-inch thickness and cut with lightly floured
cookie cutters.
Roll or sprinkle cookies with chopped nuts, coconut, etc.
Place on ungreased cookie sheets. Bake at 350o F for 12 to 15 minutes.
Remove and cool on wire racks.
4 large zucchini, sliced lengthwise and cut into spaghetti strips
Pat zucchini "spaghetti" dry and toss with 2 tablespoons of the olive oil.
Season lightly with salt and pepper and set aside.
Lightly flour chicken breasts and shake off excess. Season with salt and
pepper. Add 2 tablespoons of olive oil to an oven proof saute pan and
lightly brown on both sides. Remove from pan and set aside. Add remaining
oil, leeks and garlic and saute over moderate heat for 3 - 4 minutes or
until vegetables are just beginning to soften. Add wine and stock and cook
over moderate heat for 3 - 4 minutes to reduce liquid slightly.
Return chicken to pan and place some of the leeks mixture on top of
breasts. Season lightly and sprinkle lime zest, juice, parsley and sundried
tomatoes over and around breasts. Place pan uncovered in a preheated 400
degree oven and bake for 5 - 7 minutes or until breasts are just done.
Halfway through the baking of the breasts, place the zucchini on a separate
baking sheet and bake until zucchini just begins to soften.
To serve: Arrange zucchini attractively on warm plates and top with breasts
and vegetables. Drizzle pan juices over.
Serve hot or at room temperature. Yield: 8 servings
Makes 2 cups
This is a savory salsa, not a traditional sweet cranberry sauce. It is an ideal accompaniment to pork, veal, lamb,
poultry, or hearty fish such as halibut or tuna. Use it on chicken, turkey or pork sandwiches as a wonderful
condiment. Try it with mild sausages, or as a topping for goat cheese or cream cheese to serve with crackers.
1 16-ounce can whole berry cranberry sauce
1/4 cup minced onions
Mix together:
Beat one egg white stiff. Fold into the above mixture; Pour into baked pie shell.
Beat 3 egg whites and gradually add:
6 tbsp. sugar
1/2 tsp. cream of tarter
Spread over filling, forming peaks; Bake in 350 degree oven until egg whites are golden brown. Serve cold.
OR
Key Lime Pie
1/2 cup key lime juice
Mix first three ingredients together and pour into the fourth. Chill one hour.
2 whole skinned chicken breasts
Wash chicken and pat dry. Beat egg and water.
Combine next four dry ingredients. Dip chicken in egg, then flour. Brown in oil. Add remaining ingredients
except sesame seeds.
Cover and simmer for 20 minutes. Remove chicken. Thicken liquid with leftover flour mixture mixed with
enough water or broth to make a smooth slurry. Pour sauce over chicken and sprinkle with sesame seeds.
Makes 4 Portions
1 cup fresh-squeezed orange juice
To make one portion:
Combine 1/4 cup fresh-squeezed orange juice, 1/4 cup fresh diced orange and 2 tablespoons diced lemon
segments, with 1/4 cup olive oil, 1-1/2 tablespoons garlic and 2 tablespoons basil.
Toss 6 ounces warm pasta with juice mixture.
Sprinkle with 1 tablespoon Parmesan and serve immediately.
Option: For each serving, add 4 ounces of warmed grilled chicken strips or 5 cooked shrimp to juice mixture
and then toss with pasta.
Serves 8 to 10
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
2 cups fresh ricotta cheese
1. Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
2. Preheat the oven to 350°. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2
tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
3. Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
4. In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt.
Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
5. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
6. Place drained ricotta in the bowl of a food processor, and process until smooth. Add cream cheese, and process again until smooth. With machine
running, add warm custard, and process just long enough to combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan,
cover, and chill overnight.
7. Place a candied orange slice in center of cake. Chill for 1 hour.
8. To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside
of pan. Slide onto a serving plate, and chill until ready to serve.
2 lb (about 6 medium) sweet potatoes, cooked & peeled
Preheat oven to moderate (375). Whip together the sweet potatoes, 2 tbs of
the butter, four tbs of the sugar, the rum & salt. Peel the tangerines,
rremoving the white membrane. Cut the sections from two of the tangerines
into halves, removing the seeds. Fold into the sweet potato mixture. Turn
into a greased 2-quart casserole.
Snip the centers of the remaining tangerine sections with scissors and
remove the seeds. Arrange the sections on top of the sweet potatoes.
Combine the remaining butter, sugar and the pecans. Sprinkle over the top
and bake 30 minutes.
Other seasonal ingredients, such as tangerines, pomegranates and blood oranges, can be combined with, or
substituted entirely, for the red grapefruit. Segment the grapefruit over a bowl so that every bit of juice can be
used for the dressing.
Makes 6 servings
1 ruby red grapefruit, peeled, pith removed and separated into segments
Using a sharp knife, cut the outer membrane from the grapefruit segments. Combine the shredded cabbage,
red onion, carrot, cilantro and grapefruit segments in a large bowl.
Whisk together the grapefruit juice, mirin, sesame oil, soy sauce and chili sauce in a small mixing bowl. At least
10 minutes before serving, toss the slaw with the dressing and allow to marinate. Sprinkle with sesame seeds;
serve.
Makes 6 servings
Onion Soup:
3 tablespoons corn oil
Blue Corn Dumplings:
1 cup blue corn flour
Over low heat, warm the corn oil in a large heavy pot (preferably one that can be carried to the table). Add the
onions and stir to coat them with oil. Cover and cook them slowly for 20 minutes.
Uncover the pot and raise the heat to moderate. Stir in the garlic and serrano chile and sauté for 2 minutes. Then
add the tomato and continue to cook, stirring for 1 more minute.
Add the stock, lime juice and zest and salt and pepper. Bring the soup to a boil. Lower the heat and simmer,
uncovered, for 30 minutes.
Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking powder and salt into a medium-sized
bowl. Using your fingers, two knives, or a pastry cutter, cut in the vegetable shortening until the mixture
resembles fine crumbs.
In a small bowl, beat together the egg and milk. Add the cilantro/parsley. Gradually stir the egg mixture into the
corn flour mixture, adding only enough of the egg to moisten the flour thoroughly. The dough should not be too
wet. Depending on the size of the egg, you may not need to use it all.
When the soup has cooked for 30 minutes, drop the dough into the simmering broth a tablespoon at a time to
make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes. Keep
the soup at a low bubble, and do not lift the lid while the dumplings are cooking.
Bring the cooking pot to the table and serve the soup hot in Mexican-style bowls, with two dumplings floating
in each.
4 eggs
Place cubed bread in a 9" round quiche pan or baking dish. Combine all
other ingredients and mix well. Pour mixture over bread. Bake at 325
degrees for 40 minutes, or until center, when tested, is dry. Serve
warm or at room temperature.
Orange salad is a typical Moroccan dish served along with lamb and vegetable soup during Ramadan. It makes
a refreshing, light salad or dessert for any festive celebration.
3 to 4 oranges, peeled and sliced
In a small bowl combine lemon and orange juices, confectioners sugar, extract and cinnamon.
Arrange lettuce leaves on a serving plate. Layer oranges decoratively onto plate. Spoon juice/sugar mixture
over the oranges and sprinkle with almonds and fresh dates. Chill until serving.
Makes 4 servings
3 to 3 1/2 pounds bone-in chicken breasts (4 pieces)
Place chicken in shallow roasting pan. Add onions and grapefruit. Combine wine, brown sugar, grapefruit juice,
parsley and garlic. Pour over chicken. Bake 30 minutes or until chicken is fully cooked.
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup butter or margarine, softened
3/4 cup sugar
1 egg
Grated peel of 2 oranges
3 tablespoons fresh squeezed orange juice
Chopped nuts, shredded or flaked coconut, colored sugar crystals, cinnamon sugar, etc., for topping
1/2 cup olive oil
Flour for dredging
8 large chicken breasts; halved, skin removed
Salt and pepper
3 cups leeks, cut into thin rounds
1 tablespoon sinely slivered garlic
1/2 cup dry white wine
3/4 c rich chicken stock
1 tbsp grated lime zest
3 tbsp lime juice
2 tbsp parsley; minced
3 tb finely slivered sundried tomatoes
1/4 cup finely chopped cilantro or flat leafed parsley
2 tablespoons tangerine juice
Zest from 1 tangerine (1 tsp. grated; 1 tablespoon zested)
1 1/2 teaspoons balsamic vinegar
3/4 teaspoons salt
Combine all ingredients and mix to blend. Best if made several hours before serving. May be made several days
ahead and stored in refrigerator (it even freezes reasonably well). Serve at room temperature.
1 can sweetened condensed milk
4 egg yolks
1/2 cup lime juice
1 pkg cream cheese
1 can Eagle Brand sweetened condensed milk
1 graham cracker pie crust
1 egg
1 teaspoon water
1/4 cup flour
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon poultry seasoning
2 tablespoons oil
3/4 cup unsalted chicken broth
1/4 teaspoon lemon peel
1 tablespoon lemon juice
1 tablespoon toasted sesame seeds
1 cup fresh orange segments, diced
1/2 cup fresh lemon segments, diced
1 cup olive oil
6 tablespoons garlic, minced
8 tablespoons fresh basil, chopped
1-1/2 pounds angel hair pasta, cooked, warm
4 tablespoons Parmesan cheese, shredded
6 or 7 graham crackers, crushed into crumbs (3/4 cup)
3/4 cup sugar
4 tablespoons unsalted butter, melted
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup plus 2 tablespoons milk
Pinch of salt
Grated zest of 1/2 orange
1 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
1 candied blood orange slice
1/4 cup butter, melted
6 tbsp butter, melted
6 tbsp brown sugar, firmly packed
3 tbsp darm rum
1/2 tsp salt
4 tangerines
2 tbsp chopped pecans
10 cups trimmed, shredded napa cabbage
1 medium red onion, thinly sliced
1 carrot, shredded
1/4 cup fresh cilantro leaves
1/3 cup fresh grapefruit juice
1 tablespoon mirin (sweet rice wine)
1 tablespoon dark sesame oil
1 teaspoon sauce
1 teaspoon Vietnamese chili sauce
2 tablespoons sesame seeds
4 medium yellow onions, thinly sliced
5 garlic cloves, finely chopped
2 or 3 serrano chiles, seeded and chopped fine
1 large tomato, peeled, seeded and chopped
5 cups chicken stock
1/4 cup lime juice
1 tablespoon finely grated lime zest
salt and black pepper to taste
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 egg
1/2 cup milk
2 tablespoons finely chopped cilantro or flat leafed parsley
4 slices bread, cut into small cubes
2 cups milk
1/2 cup sugar
1/4 cup kumquats, chopped
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
Romaine leaves, washed and dried
1 tablespoon lemon juice
2 tablespoons fresh orange juice
3 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
8 dates, sliced lengthwise
1/2 cup blanched almonds, slivered or chopped
1/4 cup oil
2 large sweet onions cut into 1-inch pieces
2 grapefruit, sectioned, save juice
1 cup white wine
1/2 cup brown sugar
1/3 cup grapefruit juice, reserved from sectioning
1/4 cup chopped fresh parsley
6 minced garlic cloves
In large skillet, heat oil. Sprinkle chicken with salt and pepper. Cook chicken on medium-high heat skin side
down, about 4 minutes or until browned.