Sunshine Citrus Sauce for Fish
½ teaspoon grated fresh orange peel
½ cup freshly squeezed orange juice
1 tablespoon margarine
½ teaspoon salt
Dash of ground nutmeg
1 tablespoon minced fresh parsley
Combine all ingredients in a small pan. Heat until warmed through. Serve over poached or broiled fish fillets.
Whipped Orange Butter
6 tablespoons butter, softened
1 tablespoon confectioners' sugar
zest of 1 orange
1 tablespoon fresh orange juice
dash cinnamon, optional
Combine ingredients in a small bowl and beat with a mixer with a whisk attachment or by hand until well blended. Refrigerate until serving time. This is delicious served with quick breads, biscuits, pancakes and waffles, or muffins.
Makes about 1/2 cup.
Grilled Balsamic and Grapefruit Glazed Salmon
1 cup freshly squeezed grapefruit juice
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
4 each salmon fillets, 6 oz. each
½ teaspoon salt
½ teaspoon pepper
8 each grapefruit slices, ½ " thick, 1 ½ oz. each
Starch du jour
Vegetables du jour
Makes 4 Portions. Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan. Boil until reduced by half, approximately 15 minutes. Hold warm.
Orange Crumb Cake
2 cups all-purpose flour
1 cup sugar
1/2 cup butter
2 teaspoons cinnamon
2 teaspoons baking powder
1 cup orange juice1 to 2 teaspoons orange zest, optional
Cook Time: 30 minutes. Combine flour, sugar, and butter with pastry blender or fork until mixture resembles meal. Remove 1 cup of crumb mixture to a separate bowl and blend in the cinnamon; set aside. To the first crumb mixture add baking powder and salt; blend well. Beat eggs with the orange juice; stir into the crumb mixture with orange zest, if using, just until all dry ingredients are moistened. Pour batter into a greased and floured 13x9x2-inch baking pan. Sprinkle reserved cinnamon crumbs over the cake batter. Bake at 350° for 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Grapefruit Orange Cheesecake
2 cup crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter
2/3 cup sugar
1/8 teaspoon salt
1/2 cup orange juice
1-1/4 tablespoons gelatin
1/4 cup water
1 lb. cream cheese
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup cream
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.
Baked Pink Grapefruit
Preheat oven to 400. Cut grapefruit in half, prepare as if you were going to eat with a spoon. Place in ovenproof bowl, pour 1 tablespoon rum over each half, sprinkle with a little sugar, let set for a while.
Heat fruit thoroughly, about 10 min, remove from oven, add a few chocolate chips, whipped cream, serve.
Orange Juice Frostie Sticks
1 cup orange
1 cup cranberry juice or apple juice
Combine juices, pour mixture into four paper cups. Cover with foil. Insert a popsicle stick in each; freeze. Makes 4 frostie sticks.
small cluster of grapes
Divide tangerine in sections. Slice apple and banana. Remove grapes from stem. Arrange fruit on 4 wooden sticks. Makes 4 kabobs.