FORWARD ... .
Florida is not only blessed with an abundance of the finest citrus in the world; but also with professional chefs who know how to prepare oranges and grapefruit in a variety of of appetizing dishes. In this book we present a collection of the favorite citrus recipes of many of the most talented chefs in the country, dishes that are featured by d istin guished restaurants located in a great many of the state's most popular resort and tourist areas. Many of these recipes call for quantities which are too large for the average home. To reduce amounts of various ingredients for smaller servings, refer to table of equivalnts printed on page 34.
The Florida Citrus Commission acknowledges with deep appreciation the contributions made to this publication by:
Bertha Hahn, Food Editor" Miami Daily News, Miami, Florida
Florida Power and Light Co., Home Service Representatives, Miami. Florida. Grace Barr, Food Editor, Olando Sentinel, Orlando, Florida
Ann McDuffie, Food Editor, Tampa Tribune, Tampa, Florida
2
Hal Gardner. Editor © FLORIDA DEPARTMENT OF CITRUS • LAKELAND, FLORIDA
MANGER INTERNATIONAL INN CAUSEWAY INN SHERATON INN STATLER HILTON BEACHCOMe'ER CARELESS NAVIGATOR BUCCA�EER AZURE TIDES TIDES LE CHATEAU
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... ---TABLE OF EQUIVALENTS ---.
Almonds 1 lb., shelled .. 1114 cups
Apples 1 lb. .... ... 3 cups, sliced
Apricots . . . . . . . . 1 lb. 3 cups, dried Apricots 1 lb. ... . . 6 cups, cooked
Bananas 1 lb. . ... 21/2 cups, sliced
Beans .. % lb., dried 1 cup
Butter 1 stick ,.. ... .. . 112 cup
Butter .. , ... ,... 1 stick 8 ta blespoons Cheese, Amer; cheddar 1 lb. 4 cups, grated
Cheese, cottage 1 lb. 2 cups
Cheese, c ream 3 oz. pkg. 6 ta blespoons
Chocolate ... . ... 1 oz. .,... 1 squa re Cocoa . . . . .. 1 lb. ... 4 cups
Coconut . , . . . . . . . . 1 lb. ..,... 5 cups, shredded Cornstarch . . ... 1 oz. . ... . 10 teaspoons
Cream, whi pping 1 pint 4 cups, whi pped
Corn meal ... .... 1 lb. ... 3 cups Dates .. ;... 1 lb. ... ... 2 cups, pitted Eggs .. ... ,... 1 whole, Ig. 2 ounces
Egg whites 1 cup, a bout 8 whites
Egg yolks 1 cup, a bout 16 yolks
Fruits, candied 1 lb. ... . ... 3 cups Flour, all·purpose 1 lb. . .. ,... 4 cups Flour, cake, sifted 1 lb. .4112 cups
Lemon, juice 1 juiced 2 to 3 ta blespoons
Lemon ri nd, grated 1 lightly grated " 11/2 to 3 teaspoons Ma::aroni, dry ... ... 1 lb. 3 cups
Maca roni 1 cup 2 cups, cooked
Ma rshmallows ... 1 lb., Ig. size 64 ma rshmallows Meat, diced .... , . . . 1 lb. 2 cups
Milk 1 quart 4 cups
Noodles , . , , . . . . . . 1 cup raw . 11/4 cups, cooked Nutmeats . . . . .. 1 lb. 4 cups, coa rse chop Orange, medium " ... Juice only 6 to 8 ta blespoons O range j uice frozen 6 oz. can 18 ounces fresh juice Orange rind, grated 1 medium 1 to 2 ta blespoons Peanuts ... .. 1 lb. ... .... 2 cups, chopped Prunes 1 lb. . .... .. ,.,.2 1/2 cups, dried
Prunes .... ... 1 lb. 4 cups, cooked
Raisins 1 lb. seeded ... .. 2 1/2 cups
Raisins 1 lb. seedless 3 cups
Rice . . . 1 lb. . .. .. 21/3 cups, raw Rice . . . . . . . . 1 cup, raw 3 to 4 cups, cooked Sugar, brown 1 lb. . .. .. 21/4 cups, packed Suga r, confectioners' 1 lb. . .. 31/2 cups Sugar, granulated 1 lb. '.,. . . . . . 2 cups
Water . . . . . . . 1 lb. 2 cups
*Remember that fresh squeezed orange juice, chilled orange juice and reconstructed fresh frozen orange juice a re equivalents; they ARE fresh orange juice in different market form.
BE SURE YOU GET THE REAL THING Today many a rtificially colored and flav
ored juices a re frozen and packaged to look like real ora nge juice. Do not be de ceived. READ T HE LABEL BEFORE YOU BUY - GET THE REAL TH ING.
Real o range juice, fresh squeezed, frozen, chilled or canned a re completely natural products; this mea ns they conta i n not only natural vitamin C but many other nutrients your body needs. So do not compromise with substitutes.
MERINGUE
Heat oven to 275 degrees. Beat egg whites until foamy, add cream of tartar and beat to stiff peaks. Gradually add sugar and con· tinue beating to very stiff peaks. Spread over a 9" pie plate which has been greased thoroughly, just to the edge. Sprinkle edge with finely chopped walnuts.
FILLING
ORANGE G ROV E PI E MERINGUE
I1h Cups gra nulated sugar 4 Egg whites % Tsp. cream of tartar FILLING 5 Egg yolks
2 Tb. lemon juice
3 Tb. grated orange rind Va Tsp. salt1 Pint heavy cream 5 Florida oranges
rind and Va tsp. salt. Cook over boiling water, stirring constantly until thick, about 10 minutes. Fold in 2 oranges which have been cut in small pieces. Cool and fold in 1 cup whipped cream. Pour this mixture into center of m eringue and smooth over. Chill 12 hours or longer in refrigerator. Just before serving, top with m ounds of whipped cream (1 cup), leaving room for center to be filled with orange sections. Top Beat 5 egg yolks slightly and add 1/2 cup cream with grated orange rind and deco· sugar, 2 tb. lemon juice, 3 tb. grated orange rate around center edge with orange slices.
Josef Schoen,
The Tides Red ington Beach TASTY CITRUS TRICKS
1. FOR ORANGE "PINWHEEL ROLLS" Grate outside rind of orange and add sugar, spread on dough, roll % inch thick. Cut as for cinnamon buns (use no cinnamon). Let rise if yeast dough. Bake. You may buy refrigerated dough and spread mixture on before folding into horns or triangles, etc. Use as m uch fi II i ng as you I ike.
2. FLAVO R I N G TI PS where orange juice is called for in cooking: use frozen concentrate, undiluted right from the can instead of liquid juice. Do not add concentrate until after you have cook ed other ingredients with the water, with which you would dilute the con centrate. This avoids cooking the juice, giving full fresh orange flavor, and also saves preparation time.
3. ADD GRATED PEEL. Grated peel adds to any cooked orange recipe; also use it as a garnish. I n using or eating oranges, remember there are valuable enzymes, vitamins and minerals in pulp and peel as well as in the juice. Dorothy Hunt
The Highlanders - Lake Wales
O. J. FOUNTAIN OF YOUTH
A decorative and refreshing party in novation is the O. J. "Fountain of Youth", with orange juice replacing wine as the featured beverage.
Silver champagne fountains like this are usually available from equipment rental establ ishments.
I n concentrate is used, reconstitute two to one rather than three to one, to allow for ice dilution. Also prevent possible clogging in pipes, strain juice to remove fru it segments.
N. J. Lawrence - Citrus Club - Orlando 37
T H E SEAFOAM F LEET Line champagne glasses with dark choco late graham cracker crust.
1 Pint Heavy Cream whipped 1 Tablespoon Powdered Sugar 1 Ounce Triple Sec
Grated rind of one orange a nd % rind of lemon
Orange sections (one orange)
Whip cream, fold in powdered sugar. Add Triple Sec. and fold. Add
1/2
of the grated rinds·. Place in pastry bag, squeeze gen erous amount into glass on top of crust. Pyramid four orange sections on top and swirl remaining cream mixture on top_ Sprinkle remaining rind and freeze for 24 hours. Serves 6.Tom Driscoll
The Careless Navigator Treasure Island St. Petersburg
ORANGE ICE CREAM SAUCE FLAMBE
2
Cups Florida Orange Sections-drained
2 Tablespoons of Butter
2
Tablespons of Brown Sugar'h
Teaspoon Cinnamon1 % Bananas, Peeled and Sliced lh Cup Rum
lh Cup Brandy Vanilla Ice Cream
Melt butter in saucepan. Stir in brown sugar, add cinnamon, sliced bananas and drained orange sections. Stir in rum and heat thor oughly. Slowly pour brandy over sauce and light flame. Spoon sauce over ice cream. 6 servings.
Norman Thalea - Carillon Hotel- Miami Beach BLOSSOMING ORANG E F LAM B E
With a decorating knife, cut through the stem of the orange in a perpendicular line to a point at the base. Continue cutting in this manner until you have fashioned what would be described as a rosette. Remove pulp carefully so as not to tear the orange peel. Mix together one cup of Lime Sher bet, one ounce of Lemon Hart rum,
1,4
ounce of Falerum* and set aside. Place theOne large Valencia orange French Vanilla ice cream Lime Sherbet
Maraschino cherry
Lemon Hart rum (151-proof flambe or 190-proof alcohol) Assorted melon bal ls Falerum extract'
'Available at package stores Spoon the sherbet mixture into the orange rosette, placing the ice cream and cherry at the center. Top off with ball of sherbet. Reform orange to its original shape. Dry exterior with a towel and place in freezer' until frozen. Prior to serving, loosen the top end of the orange petals carefully so that it will blossom evenly when flamed. Maraschino cherry in a butter curler or Place in a silver sherbet dish or Jubilee spoon and draw it across the top of French dish. Garnish with assortment of melon Vanilla ice cream, forming a ball center. balls and serve Blossoming Orange Flambe.
ORANGE FREEZE
1 Cup fresh Orange Juice, Scoop Orange or Lemon Sherbet Dash of Grenadine
Sections of sliced oranges Whip in blender until thick and creamy.
Albert Maury Deauville Hotel Miami Beach
ORANGE BRULOT (CREOLE STYLE) 1 orange, thin skin, wash and d!y.
Plunge into hot water for 5 minutes
1% oz. of Cognac 1 lump of sugar
Using a sharp knife, cut .orange in half .. Remove pulp of orange by inserting edge of thin. spoon between skin and pulp. Work around entire half of orange to separate. Carefully roll skin frol!1 pulp, turning it inside out, then turn and use thiS skin for cup. Place on lower half of orange. (stand) Fill cup with the cognac. Place lu�p. of sugar in a teaspoon filled with cognac and Ignite. When sugar begins to color, gently float onto �ur· face of cognac in orange cup. When flame flick ers, blow out and serve.
John Anderson - Marina Jack - Sarasota
THE "SUNSHINER"
Into a shaker put cracked ice, 112 jigger Triple Sec, % jigger Galliano, Fresh Florida Orange Juice, shake well and pour into champagne glass.
The Careless Navigator Treasure Island St. Petersburg
ORANGE,CURRANT BURGUNDY SAUCE 1 Cup fresh Orange Juice, V2 Cup Burgundy Wine
1 Cup Currant Jelly.
Blend all ingredients over boil ing wate�. When hot, thick�n with a little cornstarch, diS solved in a I ittle water. De pending on the jelly. 1 tbsp. is usually sufficient, the con sistency should be like Karo Syrup. Delightful with Vanilla Ice Cream or Roast Duck.
R. B. Siple - Garden Seat Restaurant, Clearwater
FLORIDA C,TRUS REFRESHERS
FLORIDA DE RBY DAIQUIRI l/Z oz. Fresh Lime J uice
1 oz. Fresh Orange Juice
,.
, I
•
'(iJ
•
J
'
% oz. Simple Syrup (or scant tsp. sugar) lljz oz. Puerto Rica n White Rum
1 cup crushed ice
Mix all in blender 10 seconds.
Serve unstrained in chilled cocktail glass. M. B. Licudine
Mai·Kai Polynesian Restaurant - Ft. Lauderdale ORA NGE BA NANA BLEND I'
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-
-
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'
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Real orange juice, whipped in a Waring Blender, with orange sherbet, and a fresh ripe banana added - a true delicacy.
Aneita Moshier Holiday Inn - Miami Beach FLA M I NG FLORIDA FRU IT MADERIA
2
Grapefruit2
Oranges2
Tangerines1 112 oz. Maderia Wine
Cut fruit in half; remove pulp by cutting around each section, removing membrane. Mix all fruit sections and marinate in the Maderia wine, honey and sugar for two hours.
Reserve grapefruit and orange halves, sprinkle a little nutmeg in eacll. Place un·
lljz oz. Honey 1% Cups Sugar
N utmeg Brandy
der hot broiler for three minutes; now fill cups with marinated fruit and broil another five minutes.
Add 1 teaspoon brandy to each serving, flame and serve immediately. Orange cups make sillaller serving, for next meal.
FLiESENDE INSEL
(The Sound of Florida's Flowing Island) Combine 1 quart milk, 6 oz. sugar and 3 oz. butter and bring to a boil. Mix 11/2 oz. of cornstarch, 4 eggs and pinch of salt. Beat with a little milk. Add to boiling pud ding and stir until it starts to thicken. Pour into molds. Pour a little rum on top. Cover with orange sl ices. Make meringue from pint of egg whites. Add 1% Ibs. sugar to meringue. Do not beat too stiff. Bake 4500 to brown. Approximately 24 servings. Hans Kah ler-Sea View. Bal Harbour
ORANGE PUDDIN 'N PIE Regular pie crust, rolling out thin round bottom 9-10 inches. Spread with orange or strawberry jelly. Put on 1 inch th ick sponge cake, then one inch vanilla cream pudding. Cover with orange wedges. Cover wedges with Aga-Aga (commercial glaze). Cover sides with roasted al monds. Cut in slices and decorate each slice with whipped cream. Serve.
Hans Kahler-Sea View, Bal Harbour
ORANGE SECTIONS AU PORTO 3 cups Florida Orange Sections-drained
Brown Sugar. Port Wine
Sprinkle orange sections generously with brown sugar. Marinate in Port Wine for 3-4 hours.
Served chilled in Champagne or Wine glass.
Garnish with Florida cumquat or Mara schino Cherry.
Sandro Prato-The Piccadilly. Orlando ORANGE GROVE TART
4 tablespoons Corn Starch 8 tablespoons Sugar 3 Eggs
FILLING
Mix corn starch with a little cold milk to dissolve it.
Mix egg and sugar into this mixture Pour in rest of milk and bring entire mixture to boil. Stir repeatedly. Stir and add orange juice.
Boil gently until mixture thickens. Add a drop or two of orange or red food coloring.
Allow mixture to chill in refrigerator. Whip it to smoothness and fold in whipped cream.
Use any cook book rec ipe for tart shells.
Fill individual tart shells with this mix ture and decorate top with 4-6 orange sections as desired.
Yields between 12-14.
Y2 pint of Milk 1 Y2 Cups orange juice
1 Y2 pint of Whipped Cream
Sandro Prato -The Piccadilly Restaurant, Gold Key Inn, - Orlando
VERa AMBROSIA 3 Florida Grapefruit 3 Florida Oranges
1 Cup Fresh Strawberries, sliced 3 Tablespoons Sugar
1 Oz. Cream Sherry 1,4 Cup Flaked Coconut
Section grapefruit and 2 oranges. Slice reo maining peeled orange crosswise, 1,4 inch thick. Combine grapefruit, oranges and strawberries - sprinkle with sugar if de· sired-turn into serving bowl and sprinkle with coconut. Top with Grenadine.
Viola Cooper The Ocean Grill Vero Beach
ORANGE 'N APPLE PIE
Peel and section the oranges. Peel and quarter and slice the apples. Mix well; I ight brown sugar, salt, cornstarch and orange gratings. Next, combine with or ange sections and sl iced apples.
Prepare pie crust. using flour, baking powder, butter and crisco shortening. I n stead of water use eggs.
5 medium size Oranges 5 medium size Apples % Cup light brown sugar % Tablespoon Cornstarch 1/4 Teaspoon Salt Y4 Teaspoon Cinnamon
1 Tablespoon grated Orange Rind 20 Oz. Cake Flour
1 Teaspoon Baking Powder 2 Eggs
4 Oz. Butter
4 Oz. Crisco Shortening
Use half of pie crust for the bottom part. Pour mixture in pie pan, covering with re mainder of dough. Brush top with melted butter and sprinkle with sugar. Bake at 375 degrees for 40 minutes. Serve at room temperature.
ORANGE CHIFFON CAKE
Bake your favorite white, yellow or Genoise cake in two g" spring layer pans.
FILLING:
1 Tsbp. unflavored Gelatine 1,4 Cup cold water
4 Eggs separated 1 Cup Sugar 1/2 Cup Orange Juice
1 Tbsp. Lemon Juice '12 Tsp. Salt
1 Tbsp. Grated Orange Rind
Soften gelatine in water 5 minutes. Beat egg yolks and add If2 cup sugar, orange juice, lemon juice and salt. Cook over boiling water until thick as custard. Add grated orange rind and softend gelatin and stir well. Cool.
When mixture begins to thicken fold in stiffly beaten egg whites to which remaining 1/2 cup of sugar has been added.
Bake wh ite or yellow cake in two g" layer pans. Place bottom layer of cake on large plate. Pour mixture over the top. Place second layer on top of mix ture. Refrigerate till firm.
Cover with frost of V2 pint heavy cream beaten with % cup powdered sugar. Garnish with orange sections.
Charles Susebee Diplomat Hotel - Haliandale,Fla.
FRESH ORANGE SHERBET Juice of 6 oranges (3 cups)
% cup light corn syrup
3/4 cup finely chopped crystallized orange peel
1 tbls. grated orange rind '14 tsp. salt
1/4 cup Grand-Marnier (orange liquor) 3 egg whites
Squeeze and blend orange juice, syrup, grated orange rind, finely chopped orange peel (crystalized), and Grand Marnier to taste.
Place in freezer and chill thoroughly.
Beat egg whites until almost stiff, add salt, and finish beating until stiff. Then, fold into chilled mixture and pour into freezer trays.
Freeze for two hours.
Stir two or three times during freezing. After half frozen or "mushy". scrape from bottom and sides of trays (if stirred too soon, mixture will return to original liquid state).
Serve in half shells of oranges or sherbert glasses. Garnish with chopped fruit-flavored candy bits and slivered almonds for a colorful "tutti-fruiti" effect. For a deeper orange color, add a few drops of artificial coloring.
Etta Mae and AI Bruchez-Chez Bruchez, Daytona Beach
FLORIDA O RANG E P UDDING 1h Lb. Raisins
3 Lbs. Plain Cake (baked) 18 Eggs 6 Cups Sugar 5 Quarts Milk 1h Gallon Fresh Orange Sections 4 Teaspoons Vanilla O RANGE SAUCE FOR P UDDING
1h Gal. Orange Sections 1 Qt. Fresh Orange Juice 4 Lemons, using juice a nd rind 4 Cups Sugar
8 Teaspoons Cornstarch
Jim Baker
Hoi iday Inns - Daytona Beach " EM E RALD S EA S"
J ELlO RANGE 1 Small package of Lime Jello 1 Small package of Orange Jello Use large fresh oranges, cut the top off down a half inch from blossom end. Remove the pulp of the orange, leaving the peel whole. Fill the orange shell half full with the Lime Jello. Refrigerate until firm, add Orange Jello to complete. Refrigerate, chill until firm. Leave overnight. When jello is firm, quarter with sharp knife
lengthwise. �
E. Esser
Eastern Steamship Lines Miami
30
Crumble cake in pan, sprinkle raisins on top. Spread orange sections over mixture. Beat eggs well, add sugar and va nilla, blending thoroughly. Add milk and blend well. Pour over top of cake mixture. Bake at 3750 until firm.
Pour liquid ingredients in saucepan with lemon rind and sugar. ( Reserve 1 cup orange juice). Mix cornstarch with 1 cup orange juice, which has been reserved. Pour into boil ing liquid, stirring rapidly until thickened. Remove from heat, fold in orange sections. Serve over warm pudding.
ORANGE-PIN EAPPLE CHIFFON PIE
1% Lbs. Graham Crackers, rolled fine
10 Oz. Granulated Sugar 10 Oz. Soft Butter
1;'2 Cup Grated Orange Rind FI LLING 21;'2 Oz. Unflavored Gelatin
1 Pt. Cold Water 21;'2 Lbs. Sugar
1 Teaspoon Salt
1 Quart Fresh Florida Orange Juice
1 Cup Lemon J u ice
11,4 Qts. Heavy Cream, whipped 11/2 Cups drained crushed
Pineapple
Combine ingred ients for crust. Mix we l l . Press into pie pans. Chill.
Soa k ge latin in cold water 5 minutes. Add hot wate r and stir until d issolve d . Then stir in sugar. salt and fruit jui ce. Chi l l until
partly congealed. Whi p until fluffy. Fold in whipped cream and c rushed pineapple. Pou r into crumb crust. Chill until firm. Garnish with whi pped cream and Florida orange sections.
Bob Heilma n
Beachcomber Restaurant - Clea rwater
ORANGE PARFAIT PUDDING 4 Envelopes unflavored gelatin 1 Cup Cold Water
4 Cups Boiling Water
4 Cans (6 oz.) Frozen Orange Concentrate (thawed) 4 Teaspoons Lemon Juice
4 Pints Vanilla Ice Cream 2 Cups Grand Mariner Liquor
2 Cups Macaroon Crumbs 2 Cups Toasted Flake Coconut
Soften ge latin in cold water. Dissolve in boiling water. When thoroughly dissolved, blend in ju ices. Cut ice cream in sma ll pieces and fol d in until melted. Add Grand Ma riner Liquor. Pour in sha l low dish and
chill until fi rm. at least 2 hours in refrig· erator. Serve in sherbet dsihes with maca· roon c rumbs and coconut flakes on top. Garnish with whi pped cream and mara· schino cherries .
. . Paul Wirth
Brahma Restaurant - Oca la
CITRUS D E LIGHT P UDDI NG Family Qua ntity
2 (small) 1 2 l b. 4 oz. Jello Instant Pudding
3 c 2 quarts fresh milk
1 c 1 % quarts Half and Half Mix by directions on box
3 c % ga llon fresh orange
sections
1 c 11/2 Ibs. shredded coconut
Drain orange sections. Place broken orange sections in dessert dish, sprinkle 1/2 teaspoon coconut over orange sections. Use pastry bag and No.6 star tube, bag out filling, allow· ing room to place 1 orange section, strawberry or whole cherry on top. Sprinkle 1/2 teaspoon of coconut over orange section, garnish. To reduce quantity for family servo ing, see chart page 34.
Harold Lindbergh Northwest Orient Airl ine
F LO RIDA F R ESH O RANGE F ROZEN PI E ORANGE F LAVORI NG
2 Large Florida Oranges 4 Lumps Sugar
1 Cup Fresh Florida Orange J uice IV:! Tablespoons Gelatin
5 Egg Whites
% Teaspoon Salt
1 Tablespoon Granulated Sugar CUSTARD SAUCE 7 Egg Yolks
1 Cup Gra nulated Sugar 2 Teaspoons Cornstarch
IV:! Cups Boiling Milk
% Cup Cold Whipping Cream
Wash oranges and rub lump sugar over and add orange and gelatine mixture. Beat them until sugar is impregnated with for a moment. Pla:e in clean mixing bowl. orange oil. Mash sugar lumps in mixing Beat 5 egg whites until soft peaks form. bowl and grate orange skins in bowl. Sprin· Gradually add sugar, beating constantly kle gelatine over one cup fresh Florida until stiff peaks form. With rubber spatula orange juice. Add 7 egg yolks to mixing fold egg whites into hot custard. Place in bowl containing sugar and grated orange refrigerator. Fold several times while cool· skin. Gradually beat in sugar until mixture ing. When cool, but not set, fold in whip· forms ribbons. Then beat in cornstarch (2 ping cream which has been beaten until it minutes). Beat boiling milk into mixture in forms ribbons. Place in graham cracker pie thin stream. Pour into pan, and set on low crust and put in freezer. I.€t freeze six heat stirring constantly until thickened hours. Serve topped with whipped cream enough to coat spoon. Remove from heat and fresh Florida orange slices.
Thomas T. Pacchioli
ORANGE ICE BOX CAKE 1 Cup Sugar
2 Tablespoons Cornstarch
Va Teaspoon Salt 2 Cups Milk
2 Eggs (or 4 egg yolks) 1 Tablespoon gelatin
Mix sugar, cornsta rch and salt. Add milk gradually, then beaten eggs. Cook in dou· ble boiler until thick. Soak gelatin in cold water, then dissolve in hot custard. When cold add fruit juice, rind and whi pped
2 Ta blespoons cold water % Cup fresh Orange Jui::e
1 Ta blespoon grated Orange Rind 1 Pint Whipping Cream
2 Packages Lady Fingers 1 Package Walnut Ha lves
cream. Line a spring form with lady fin gers. Fill with pudding. When firm remove from pan, decorate with add itional wh i pped cream, orange sections and waIn uts. M. L. Walters·-The Driftwood Inn - Vero Beach
MOUSSE L'ORANGE
Beat until light three egg yolks and half cup sugar. Dissolve one tablespoon plain gelatine in 1,4 cup cold water, add one cup fresh orange juice, a small a m ount grated orange peel. One tablespoon cornstarch. Bring to boil over low heat. Pour in egg yolk mixture beating briskly until th ick. Let cool. % cup heavy cream whipped. Beat 3 egg
wh ites until stiff, not dry. Sti r cream and egg wh ites into cooled egg yolk m i xture. Pour into parfait glass, chill in refrigerator until ready for use. Se rve topped with whipped crea m flavored with Grand Mar nier (orange liquor). Fo r deeper color, add dash o range colo ring.
AI Bruchez -Chez Bruchez - Daytona Beach
F LORIDA ORANGE CHARLOTTE 2 Envelopes U nflavored Gelatine
3 Cups Frozen, Fresh or Canned Florida Orange J uice
1 Cup Granulated Sugar
4 Eggs separated, beat egg yolks 16 lady Fingers or strips of
plai n cake
Sprinkle the unflavored gelatin over one cup orange juice to soften. Add
1h
cup sugar and heat over boiling water until dis· solved, add rest of orange juice (reserve 1 cup to congeal separately), then add the beaten egg yolks and salt, heat over boil· ing water until thick and creamy, set in refrigerator to cool. Stir occasionally to pre· vent crust forming.Pour 1 cup of reserved orange gelatin into a 2 quart fluted mold. Line bottom of mold with the orange sections arranged in gel· atin, in a circular pattern. Line the sides of the mold with lady fingers. Place in refrig· erator to set.
2 Florida Ora nges, peeled a nd sectioned
Ih
Pint Heavy Cream, whipped % Teaspoon Salt1 Tablespoon Toasted Almond Slivers
4 Maraschino Cherries, quartered Beat egg whites very stiff adding the
Ih
cup sugar, fold in half the whipping cream, and the partially congealed gelatin mixture. Pour into lined mold gradually so that the lady fingers stay in place. Refrigerate until well set (about 4 hours).Un·mold onto a large round platter, dec· orate with rest of whipped cream, Mara· schino cherries, sprinkle toasted almond slivers over the top. Serves 8 people. Can also be made in individual molds, in which case, split the lady fingers, and divide mix· ture accordingly. Will make 12 servings.
Carl V. Helm -Le' Chateau - Atlantic Beach
26
ORANGE S U PR EM E
A large scoop of vanilla ice cream served in a chilled champagne glass, 2 or 3 wedges of orange or tangerine evenly spaced around sides. One small can orange juice concentrate mixEd with two equal parts of countreau and ladled over ice cream. Gar· nish with coconut.
Arthur Harris Statler Hilton Clearwater
FROZE N ORANGE ALASKA Cut top from large orange, core out inside. Fill with orange sher· bet, put in freezer. When ready to serve top with meringue and brown under broiler. For variation use either lemon or lime sherbet and segments of orange.
Richard Nickerson Jockey Club - Miami
SUNNY S KY SALAD 1/2 cup dice·d Chicken meat 1/4 cup chopped Pecans
1 cup diced Celery 1 cup cut Orange Sections
DRESSING 1 cup Orange Sherbet 1/2 cup Sour Cream
1/4 cup Mayonaise
Beat until smooth and add to sal· ad. Serve in a Grapefruit basket.
Reed Lacey Palm Beach Country Club
Palm Beach
F LAMING ORANGE ALOHA 3 Large Florida Oranges
1 Envelope Unflavored Gelatine 1 Cup Granulated Sugar 1 Cup Heavy Cream Whipped 1 Cup Grated Florida Pineapple
or Canned Crushed Pineapple Grated Rind of One Orange Cut oranges crosswise, scoop out the pulp and strain. Add juice from pineapple to make 3 cups.
Sprinkle gelatine over one cup of juice, add half cup sugar, heat over boiling water un· til dissolved, add remaining juice. Pour into refrigerator trays, place in freezing com· partment, stirring occasionally. When set, pour into a chilled mixing bowl, fold in the whipped cream, grated pineapple and salt. Mix by hand or rotary beater 3 to 5 minutes until creamy. Return to trays and freezing compartment.
Whip egg whites with half cup of sugar
3 Egg Whites 1,4 Teaspoon Salt
% Cup Shredded Coconut
6 Maraschino Cherries, Quartered 6 Cubes Sugar
2 Tablespoons Orange or Lemon Extract
until peaks form. Fold in grated orange rind.
Remove sherbet from freezer and fill orange cups, cover thoroughly with meringue, sprinkle with the coconut, decorate with the maraschino cherries, place on baking sheet. Bake in pre·heated oven 4250 until brown.
Dip cu bes of sugar in the orange or lemon extract and place on peak of meringue. Light just before serving, turn lights out for specia I effect.
The orange cups can be filled with sherbet ahead of time and kept in the refrigerator· freezer until ready to top with meringue. Carl V. Helm - Le' Chateau - Atlantic Beach
ASPIC SUZAN N E
3 Slightly Rounded Tablespoons Gelatine in a
Y3
Cup of Lemon Juice and 2 Cups of Orange JuicePour in m old and decorate after removing from mold with dark cherries and slices of preserved kumquats.
4 Chicken Bouillon Cubes
% Teaspoon Lowry Salt Bertha Hinshaw - Chalet Suzanne - Lake Wales
2 8" Layers of Short Cake Cup Orange Juice Cup Sugar
2 Tbsp. Shredded Orange Peel
B Oranges
ORANGE SH ORTCAKE
Comb ine Orange J u ice, Sugar and Orange Peel and heat to boi l ing.
Pare oranges and cut sections from seven oranges. Sl ice remaining orange. Arrange on shortcake layers. Pour sauce over cake. Decorate with wh ipped cream.
Serves 6
Elgma Heinize - Galt Ocean M i le Hotel - Ft. Lauderdal e
FRESH SPINACH AND GRAP EF RUIT SALAD Toss leaves of fresh spinach in salad bowl with sections of grape· fru i t . To p with favorite salad dressing for health and taste.
24
John Johnson Colonial Cafete ria
FLORIDA F RUIT BOMBE
FLORIDA CITRUS SALAD
EXOTIC TURKEY ORANGE SA LAD BOW L
1112 CUpS heavy Mayonnaise 2 Cups Orange Segments 1 Cup Pineapple tid-bits
1 Cup chopped (coarsely) Pecans 2 Tablespoons of Lemon Juice 112 Cup Maraschino cherries--qua rtered
1 Cup diced Apples
4 Cups diced cooked Tu rkey or C hicken 112 Teaspoon Curry Powder
1/2 Teaspoon Salt
Combine all ingredients. Cover and refrig erate. Garnish with orange segments and apple wedges.
Carl Helm Le Chateau Atlantic Beach
BLACK EYE D SUSAN
TANGERI N E CH EESECAKE CRUST:
1 cup unsifted all-purpose flour % cup sugar
1 tablespoon grated tangerine rind 112 cup butter or margarine
1 egg yolk
Y2 teaspoon vanilla
Mix flour, sugar and grated tangerine rind in bowl. Add butter, egg yolk and va· nilla; cut in with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9'inch spring·form pan. Bake in 400° F. oven 5 minutes or until golden brown. Cool. Pat remaining dough evenly around sides to 112 inch from top.
FILLING:
5 packages (8 ounces each) cream cheese, at room temperature 1% cups sugar
3 tablespoons flour
1 tablespoon grated tangerine rind 1,4 teaspoon salt
% teaspoon vanilla 5 eggs
2 egg yolks
1,4 cup Florida tangerine juice
Place cream cheese in large bowl of elec· tric mixer; beat at low speed until smooth and creamy. Mix together sugar, flour, grated tangerine rind and salt; gradually beat into cream cheese, continuing to use low speed. Beat in eggs and egg yolks, one at a time. Blend in tangerine juice. Pour into prepared pan. Place aluminum foil under pan on oven rack and gake in 400°F. oven 8 to 10 minutes, until crust browns lightly. Reduce heat to 225 ° F. and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold place) and then reo frigerate.
T H E O RA N G E FLI P
Y2
cup Florida orange juice2 tablespoons lime juice 1 egg
1 tablespoon honey
Combine in container of electric blender. Cover and process at high speed until smooth. Pour into glass and garnish with orange slice and mint sprig.
YIELD: 1 serving.
FIJI ORANGE CHICKEN C H UN KS
6
whole broiler-fryer chicken breasts,boned, skinned and cut into 2-inch pieces 1V:z teaspoons garlic salt
1 teaspoon paprika % cup salad oil
1 can (9 ounces) pineapple chunks 1% cups chicken broth
1,4 cup wine vinegar 1;2 cup sliced celery
1 small green pepper, cut into %-inch strips 1 large onion, sliced
1 large tomato, cut into wedges 1 tablespoon soy sauce
3 tablespoons dark brown sugar 2 tablespoons cornstarch V:z cup water
3 Florida oranges, sectioned'"
Sprinkle chicken with garlic salt and pap· rika. Heat oil in I,arge skillet; add chicken
and cook about 5 minutes, until white. Add syrup from pineapple, chicken broth and vinegar. Cover and simmer 10 minutes. Add celery, green pepper and onion. Cover and cook 5 minutes longer. Add tomato wedges and drained pineapple chunks. Blend soy sauce, brown sugar, cornstarch and water. Add to sauce and cook, stirring constantly, until mixt ure thickens and comes to a boil; cook 1 minute longer. Add orange sections and toss lightly. Serve over fried rice.
YIELD: 6 servings.
*To section Florida oranges, cut slice from top and then cut off peel in strips from top to bottom, cutting deep enough to remove white membrane, then cut slice from bottom. Or remove peel in spiral. Cut sections along membrane divisions from outside to core and remove.
AVOCADO G RAP EFRUIT SALAD 4 Avocadoes
1 lb. crabmeat (diced)
1 cup halved grapefruit sections V:z cup pecans
1 cup mayonnaise 2 teaspoons catsup
dash worcestershire sauce 2 hard boiled eggs (chopped)
Cut the avoca does in half and remove the seed. Combine the crabmeat with all the ingredients and fill into the avocado.
Garnish with chopped eggs, a black olive, and serve on a bed of crisp lettuce sur· rounded by grapefruit sections.
Serves 4:
CITRUS DISH ES FEATURED AT WALT DISNEY WORLD
CREPES AM BROSIA 2 cups orange sections·, halved
1 cup Florida grapefruit sections·, cut into pieces
2 cups heavy cream 1,4 cup sugar
2 teaspoons grated orange rind 1 cup flaked coconut
1 cup maraschino cherries, drained and quartered
cherries.
To fill crepe, fold into cone shape or cornucopia a nd fill with citrus-cream m
ix-ture or spread crepe with cream m ixtu re
and roll.
YI ELD: Filling for 24 crepes.
*To section Florida oranges and grapefruit, cut s l ice from top a nd then cut off peel i n strips from top to bottom , cutti ng deep Drain orange a nd grapefruit pieces on e nough to remove white membra ne, then paper towels. Com bine heavy c ream and cut slice from bottom. Or remove peel in sugar; beat u ntil stiff. Fold i n grated rind, spiral. Cut sections along membra n e divi-orange a nd grapefruit pieces. coconut and sions from outside to core a nd remove.
I
ORANGE DUCKLING BIGARAD E2 ducklings (about 5 pounds each). cut into pieces
Ih cup packed brown sugar % cup cider vinegar lh teaspoon pepper
2 Florida oranges. sectioned 1,4 cup lemon juice
l'h cups chicken broth
2 tablespoons bitter orange marmalade Y3 cup raisins
2 teaspoons cornstarch
I n a saucepa n m i x brown sugar and vin egar and sti r over low heat u ntil suga r dissolves. Add pepper a nd orange sections a nd simmer for 15 min utes. Add lemon juice, broth, m a rm a lade and raisins. Bring to a boil and cook for 10 minutes. Disso1ve the cornstarch in a l ittle cold water, add to sauce and simmer to thicken. Serve o n rice, pouring sauce over d uckling. Ga rnish with additional o ra nge sections and whole bla nched almonds.
Place the duckling pieces on a rack in YI ELD: 4 servings_ a baking pa n . Roast in 350°F. oven for
about 2 hou rs, o r until tender.
.
..
Giovanni Guisseppe Cardone, who has been chef for many of America's most elegant clubs and restaurants, was appointed; chef de cuisine for Walt Disney World in 1969. Since Walt Disney World is located in the middle of Flori da's citrus country, Chef Cardone has developed these original recipes featuring products of the Florida Sunshine Tree.
2 cups orange sections*, halved 1 cup Florida grapefruit sections*,
cut into pieces
CUTLETS OF
SW EETBREADS " P RINCESS" IV2 pounds calf's sweetbreads
1 small onion % cup vinegar 1 teaspoon salt
1 bay leaf
2 eggs, slightly beaten % cup flour
% cup butter or margarine
2 packages (10 ounces each) frozen asparagus spears, cooked
Pla ce swe etbreads in s a u ce p a n with enough water to cover. Add onion, vinegar, salt and bay leaf. Bring to a boil, reduce h eat, cover and simmer for 45 m i nutes or u ntil tender. Drain sweetbreads and cool. Cut into Ih-inch slices to m a ke cutlets. Dust with flour and dip in beaten egg. Melt
2 cups heavy cream V4 cup sugar
2 teaspoons grated orange rind 1 cup flaked coconut
1 cup maraschino cherries, drained and quartered
Dra i n orange a nd grapefruit pieces on paper towels. Com b i ne heavy cream and sugar, beat u ntil stiff, Fold i n grated rind, orange a nd grapefruit p i eces, coconut a nd cherries.
butter i n l a rge skillet; add cutlets and brown on both sides. If necessa ry, keep warm in low oven u ntil ready to serve. Serve with asparagus and G ra pefruit Hollanda ise YI ELD: 6 to 8 servings.
GRAP EFRUIT H O LLANDAISE 3 egg yolks
% cup Florida grapefruit juice lh cup butter or margarine
Salt and pepper to taste
Beat egg yolks and grapefruit JUice in top of a double boiler. Add butter cut into pieces, a nd place over hot water. Stir mix t u re constantly u ntil butter melts a n d sauce th ickens. Remove from heat. 19
SALAD ARTISTRY Citrus fruit in combination with vari
ous other fruits and vegetables pro vides a delicious base for an array of colorful and palate pleasing salads. A few of the many interesting and glamorous salads which can be cre ated with sections of Florida grape fruit and are shown on this
TROPICA L CIT R U S LO BST E R SALAD
1 cup Diced Cook Florida Lobster V2 cup Mayonnaise
3 tbsp. fresh Orange juice
% cup fresh Florida Orange section Combine these i ngredients l ightly, but thoroughly. Arrange on rou nd p latter w ith Roma ine Lettuce and garn ish.
Garnish with Florida orange sections a nd grapefru it sect ions, sl iced green pepper, sliced p imentos, stuffed green ol ives. p i n k grapefru it c h u n ks and black stone pru ne, party l eaves and c hopped eggs.
Chef Sarapico
The Manger Motor Inn - Tampa, Fla. 18
page. Since the ingredients are clearly shown in these photos - the picture can serve as the recipe to guide you in creating your own salad combina tions.
Oscar Doyle, Chef Riviera Country C l u b Coral Ga bles
ROAST DUCK 4 to 5 pound Duck 2 teaspoons salt % teaspoon pepper
1 112 Cups Orange stuffing
Sprinkle duck with salt and pepper. Stuff and tie securely with wings and legs close to body. Sear in hot oven, with breast side up (450°) for 15 minutes. Add 1/2 pint of water and baste. Reduce heat (350°) and cook about 45 min· utes. Baste often. (Cook about 45 minutes per pound.)
ORANGE STUFFING 2 Cups Bread Crumbs
1/2 Cup Water
2 Tablespoons grated orange peel 2 Cups Orange pulp
1 Cup Sliced celery
1 Egg beaten
1,4 Cup Melted Butter 1/2 Teaspoon Salt
Dash pepper
Dash poultry dressing
Soften bread in water, add other ingredients and mix thoroughly. Stuff duck. GATTI ORANGE SAUCE
Remove the neck and wing from one 4112 lb. duck and place in a roasting pan, along with the duck. Add one small onion chopped, three to four stalks of celery, cut into one inch pieces, one carrot sliced, one teaspoon of whole allspice and a few bay leaves. Cook for approximately two hours at 350° F.
Remove from the pan. Drain fat off the reo maining contents of the pan. Peel a fresh Florida orange as thinly as possible, to ob· tain just the outer portion of the skin. Slice
this peel as finely as possible. Remove the skin from the orange segments and pla::e both the orange peel strips and the seg· ments into the contents of the pan. Also add 112 cup of cooking sherry wine. Bring slowly to a boil, then boil for approximately five minutes. Strain.
Slice a fresh, peeled Florida orange and place a few slices on each portion of dis· jointed duck: Pour a generous amount of sauce over the orange slices before serving. Gino Dallavalle -Gatti's - Miami Beach
SHRIMP AND ORANGE EN COQUILLE 2 Doz. large Shrimp, peeled and buttered
1/2 cup diced Orange sections 1/2 cup diced grapefruit sections 1fz cup stale Beer
3 cups Flour
V2 tsp. Garlic Salt % tsp. Celery Salt
1 tsp. Salt
2 tbls. prepared mustard 2 Eggs well beaten 1 tsp. Baking Powder Mix a" together.
Flour the Shrimp first, then add to batter and deep fry them, unti I brown.
Serve them on a natural Scallop She", and cover with following Sauce
SAUCE
Saute 6 chopped very fine Shallots with 12 crushed Pepper Corns
2 green Peppers, chopped very fine 2 cups Orange Juice
Bring to boil and thicken with Corn Starch. Paul Busuttil-Key Biscayne Hotel, Miami 17
Salt and pepper meat. Let stand for half hour. Sprinkle l ightly with flou r. Saute in pan with 1/2 lb. Oleo or butter on both sides. Simmer until tender. Remove meat from pan. Add grapefruit, orange and lemon j u ice in pan and blend. Add meat and let simmer another ten minutes. Cut orange
CAUSEWAY ORANGE B LOSSOM TURKEY STUFFING FAM I LY SERVING
12 Pound Tu rkey
Cook one cup sliced celery sta l ks and one medium sl iced onion in % cup butter or margarine until transpa rent and soft, stirring constantly. Take one loaf of day old white bread and cut into dice. Combine with a bove.
Add one can orange juice concentrate and 1/2 pound of orange marma lade. Season to taste with salt, pepper. Add 1/2 teaspoon each of sage, mar· joram, mace and thyme. One teaspoon accent and three beaten eggs, 1,4 c u p chopped parsley or fla kes.
Stuffing should have no crust or be brown. J esse Monroe, Causeway I nn Motel-Ta m pa
CAN DIED SWEET POTATOES A L'ORANGE
4 Medium Size Sweet 1 Cinnamon Stick Potatoes 1 Qt. Orange J uice 1 Orange % Cup Syrup
4 Cloves
Set peeled potatoes in a baking pan. Com bine all the ingredients and pour over the potatoes. Add sliced oranges, cut in ha lf moons. Depending on age of potatoes, the cooking time cou ld vary. Take out orange slices ha lf way through cooking, usua l l y % of an hour. Potatoes should be ready 1 112 hours fu l l time. Keep basting. 350 0 oven. Syrup slightly carame lized leaving the po tato coated thick and candied. Add candied orange as a garnish on top of potato.
B R EAST OF CAPON FLORIDIAN
4 Breasts of Capon 1 Cup Orange J uice % Cup Grapefruit Juice 112 Cup Lemon J uice % Lb. Oleo or Butter
Salt
White pepper
and gra pefruit wedges . Sprinkle with a little suga r and Florida Rum and heat in the oven for five (5) minutes. Put meat on serv ing platter and garnish with Orange and Grapefruit wedges. Pou r sauce over meat. Serves four.
FLORIDA LOBSTER A LA ORANGE Four 1 112 Ibs. Florida Lobster Cooked
split in % STUFFING:
2 cups fine diced bread - white 1 cup diced orange sections
1 egg -1 tablespoon chopped parsley 112 teaspoon salt
2 tablespoons butter (melted) 2 tablespoons milk
Combine the ingredients lightly but thoroughly.
Stuff the lobster halves.
Brush Lobster Meat with butter, sprinkle with papri ka, ba ke in moderate oven -350 0 for 30 minutes.
Just before serving sprinkle lobster with sherry wine (optiona l ) .
Elgma Heinize Galt Ocean Mile, Ft. La uderda l e F R I E D C H I C K E N CITRUS
Ma rinate chicken in Valencia orange or chicken stock, thicken with butter and flour_
Temple orange juice (because of sweet- Serve on the side.
ness) for one day. Follow your favorite Garnish you r plate with heated (just warm) Southern Fried Chicken recipe. orange sections, corn fritters or strips of Take one c u p of left·over ju ice, 1 c u p of bacon.
6 Breasts of Chicken (3 3-lb_ Chickens)
1 Cup Fresh Orange sections 1 Cup Fresh Grapefruit sections 1,4 Cup Orange Blossom Honey lh Cup Prepared Mustard % Teaspoon Ginger
Combine orange a n d grapefruit with honey, mustard, che rries a n d gi nger. Marinate for two hours or more. Salt and pepper ch icken breast. Place in buttered pan with skin down. Bake in 325 · oven, basting often with sauce from fruit. Cook until almost
BREAST OF CHI CKEN, TROPICAL 6 Slices Holla nd Rusk 12 Maraschino Cherry Ha lves
6 Slices Cooked Ham (very thin -cut ham to fit rusk)
Salt and White Pepper to taste 1 Pound Small Frozen Green Peas done. Turn c h icken breast over, add re maining sauce a n d fruit. Cook unti l well done and tender. Heat h a m slowly, then place chicken and ham gently on Rusk. Decorate plate with lightly cooked green peas a nd slivers of untoasted a l monds. Gus Stamatin -Robert Meyer - Orla ndo
CHICKEN, I SLAND STYlE 2 lj2 Lb_ Chicken, d isjointed. Remove back
bone, dredge i n flour and sa lt mix. Fry in shal low pan unt i l brown. Remove chicken from fry pan a n d place in deep pan. M i x Julienne of celery a nd on ions in fry pa n . Saute slowly until on ions a re soft. Remove from fire, add: 3 Oz. Sauterne
2 Tablespoons Brown Sugar 2 Oz. Soy Sauce
Pinch of Thyme
Return to fire and boi l . Pour over ch icken, add:
% Cup each Fresh Gra pefruit, Orange and Tangelo Se::tions
112 Cup Chopped Fresh Pineapple % pt. Chicken Stock
Place in pre-heated 350 · oven until chicken ha ndful of long grated coconut on top a n d is thoroughly cooked and loose from bones return to oven until brown. Do not cover. (a bout 30 minutes). Pour stock in bottom Garnish with Cal amond i n sl ices. Serves 3 of casserole, place chicken on top. Sprinkle to 4.
Wm. Hall isey - Buccaneer - Longboat Key, Sarasota
G RA P E F R UIT GLAZED HAM FLAM B E Pan bro i l ham steaks i n pure butter over h igh heat. Brown both sides, re move to p latter. Add to pan j u ices, more sweet butter, 1 cup of grapefru i t sections, % c u p brown sugar, dash of ground c i n namon and s immer 5 m i nuts. Deglaze pan with % c u p brandy, flame and pour over ham steak wh i l e sauce is st i l l f l a m i ng. Serve at o nce. 1 steak serves 2 people.
Chef Neff Foxfire I n n - Lakeland
GOU RM ET O RA NGE PORK CHOP 1 Can 6 oz. Frozen Orange J uice
2 Tablespoons Brown Sugar 1 Teaspoon Ground Ginger 1 Teaspoon Salt
1,4 Teaspoon Tabasco
Combine u ndil uted o ra nge j uice, brown sugar, ginger, salt, Tabasco a nd mono· sod i um glutamate. D i p Pork Chops i n flour and brown on both sides in l ightly greased skillet. Core the a pples a n d slice 112 inch thick. Peel ora nges and slice. Layer apples a nd oranges in deep casse role. Add pork
6
Pork Chops, cut 1;2" thick1 Teaspoon Monosodium Glutamate 4 Medium size Apples
2 Oranges Flour
chops. Cover with the a pple and ora nge slices. (Arrange evenly for appeara nce.) Pou r orange j uice mixture over chops. Cover. Cook in pre·heated oven 350 0 about 45 minutes o r u ntil chops a re tender. Re· move cover to brown top. Sprin kle with chopped parsley and serve. Serves 6. N. Preston-I nternational I n n-Tampa
ORANGE G LAZED PORK CHOPS Quantity Serving Family Serving 40 1 in. Center Cut Pork Chops
(6)
Salt and Pepper . . . . . . Paprika . . . .
10 Oz. Water . . . ... . .
(lh
Cup) 1 Cup Sugar . . . .5 Tablespoons Cornstarch . . . . . . (1 Tablespoon)
1 Tablespoon Salt . . . .
1 Tablespoon Cinnamon . . (lis Teaspoon) 80 Whole Cloves . . .. . . ( 12)
10 Tablespoons grated orange rind (3) 40 Orange Slices . . . (20) 5 Cups Orange J uice . . . . . (4) Trim fat from chops a n d put in skil let over low heat. Let fry slowly u ntil a thin coating of fat is in skillet. Spri n kle both sides ge n e rously with salt, pe pper and pa prika. Re move fat, brown chops we ll on both sides o n medium heat. Spoon off fat, put o n low
heat, add water and cover. Cook 45 min· utes.
Cook together sugar, cornstarch, salt, cin namon, cloves, grated o ra nge rind a nd o ra nge juice u ntil thickened. Spoon glaze over chops, cook 20 m i n utes. Ga rnish with o ra nge slices a nd serve.
Paul Wirth - Brahma Resta urant - Oca l a
BAKED SNAPPER CITRUS
4 Scallions c u t fine 2 Oz. Butter
1% Cups Orange J uice 1 Teaspoon Lemon Juice 1 Teaspoon grated Lemon Rind 6 Sections Grapefrui t steeped i n
Kirsch (cherry liquor) 1 Orange, cut into rings 1 Cup Whipping Cream 1 Teaspoon Curacao Liquor
Salt and Pepper for seasoning 1 Fillet of Red Snapper
Heat 2 oz. butter in baki n g pa n . Add fine cut sca llions and sim mer. Add orange ju ice and dash of n utmeg. boil 1 m i n ute. Season red snapper with salt, pep per and lemon j u ice, im merse i n baking pan and ba ke in m oderate oven 3750 u ntil fish i s wel l done a nd flaky.
Sprinkle grapefruit sections with powdered sugar and steep in K i rsch. When fish is a l ·
most done, cut orange i n ri ngs, d ust with sugar a nd glaze until golden brown. Place grapefruit and o ra nge ri ngs on top of snap· per. Ga rnish with pimento strips a nd green pepper rings. W h i p one c u p of heavy cream fairly stiff, adding the grated lemon rind and one teaspoon Curacao Liquor. Garnis h . Keep fish hot a nd serve i m mediately after adding whipped c re a m .
C. Miller - D u Pont Plaza Hotel - Mia m i
O RAN G E GLAZED BA RBEC U ED S PA R ERI B S Bake 4 racks of r i bs, 3l bs. each. for 45
m i n . and dra i n off grease. Pou r on orange barbecue sauce and continue baking u ntil done; turn i ng ribs i n sauce every 5 m i n utes (in slow oven). Serves 12 as a n a p pe tizer or 6 for dinner.
ZESTY O RAN GE BARBECUE SAU CE Grate the peel from 2 large oranges: add juice of 6 oranges a nd 2 lemons. Add 1 qt.
catsup, % c u p cider vi negar, % cup prepared m ustard, 2 c u ps brown sugar, 1 c u p Worcestersh ire sauce. Season with 1/2 oz. garl ie, 1 % oz. celery salt, % oz. black pepper, % oz. cayen n e pepper. Thi n sauce with d i l l pickle j u ice or water.
Chef Neff Foxfire I n n - Lakeland
G U LF SEA TROUT SAUTE Butterfly Sea Trout spri n kle with half a
lime. Season to taste. D i p i n m i l k and flour and saute i n pan with Ol ive oil to a golden brown. Pou r oil off and add 3 oz. Butter, j u ice of h a l f a l i me, half c u p of wh ite d i n ner wine. Cook for 2 m i n utes. Pou r over trout.
Garn ish with ova l s h a ped s lices of Avocado pear, seed less gra pefruit sl ices, seedless orange sl ices. Place in oven for a few m i n · utes. Spri n kle with ch ive, ga rnish with spri g parsley a n d l i m e s lices.
A Z U R E TIDES BROILED SNA P P E R 1 0 oz. Red Sna pper Steak, seasoned to
taste. Spri n kle with j u ice of 114 of Fresh Lime and % of Fresh Le m o n . Brush with clarified sweet butter. B roil to a golden brown. Cover with foil a nd ba ke to finish 15 m i nutes. When done, u ncover a n d brush
with sweet butter. G a rnish with seed less orange sl ices, seed less grapefruit slices, a nd sl ices of lemon. Put back under broiler for one m i n ute a n d serve with spri g of crisp parsley.
Fred U h l -Azure Tides -Sarasota
CRAB FINGER G RAP EFRUIT BASKET 1 Grapefruit half for each person
12 Crab Fingers Fresh Parsley
R ibbon and 4 Tooth Picks II:! Cup Mayonnaise
% Cup Chili Sauce 1 Teaspoon Horseradish
1 Chopped Hard Boiled Egg
SAUCE Add chopped h a rd boiled egg to mayonna ise, c h i l i sa uce, a nd horseradish. Cut grapefruit i n ha lf, place two tooth picks
on each side of e a c h h a l f of gra pefru it a bout
1/2
i nch a p a rt. With a sharp kn ife cut sideways a bout 114 of a n inch to the tooth picks on each side. Section the half grape· fru it as normal being careful not to cut the small strips of skin o n the top. Lift na rrow strips of skin sti l l attached to each side,between the tooth picks a nd tie with q bow. Lay the twelve fi ngers a round the flat sur· face of the gra pefruit, garnish with a sprig of pa rsl ey, s e rve s a u c e s e p a rately. T h i s may b e used for a n a ppetizer, or b y the addition of m o re crab fingers as a l u ncheon d i s h .
William Fleishman Hotel Fonta i nebleau - M i a m i Beach 12
SWEET ' N PUNGENT FLORIDA SHRI M P
2 Lb. Florida Shrimp - Fresh
or Frozen
6 Florida Oranges Sectionized Cup Vinegar
Ij� Cup Soy Sauce
2 Cups Pina Colada (% Coconut,
1j4 Pineapple juice)
Cook and clean sh rimp. Drain syrup from ora nge into a sa u ce pan. Add brown sugar, vinegar, soy sa u ce, orange syrup and 2 c ups Pina Colad a . Add to sugar mixture. Cook, stirring constantly, until thickened . Add green peppers, orange sections and
6 Ta blespoons Cornsta rch
2 Green Peppers, cut in strips
2 Tomatoes, cut in stri ps 8 Black Ol ives, cut in strips
4 Cups Cooked Wild Rice
combi ned with
% C u p whole toasted Almonds
cut tomatoes. Cool five min utes. A d d Florida shrimp and cook t o heat shrimp thro ugh. Makes eight servi ngs. Serve with wild rice and a lmond mixture. ( For family serving c ut reci pe
1/2 ')
Richard Nickerson - Jockey C l u b -M iami
Shell r a w Florida shrimp, removing black vein. Wash off a n d drain well on towel. Put shrimp, on ion, mushrooms and c u cumber
on a large plate a n d sprinkle them with a mixture of oil, lemon j uice, 1 medium bay leaf, salt and pepper, to taste. M arinate
them fo r at least one hour, turning often.
FLORIDA S HR I M P KEBAB 2 Lbs. Raw S h rimp
1/2 Lb. 1,4 " thick onion rings 3 Whole cucumbers, sl ices % "
thick 1/2 Cup Oil
5 Tab!espoons Florida lemon juice
112 Lb. M u s h rooms, sliced % " Place o n skewers, alternating the shrimp and cucumbers and pla cing tile o nion ring ; arou n d the shrimp. Cook until shrimp are done, basti ng with oil a n d lemon juice mix ture. M akes 8 serving,. Serve in a bed of cooked rice. Garnish with ora nge wedges. Richard Doeble - Eden Roc Hotel -M iami
SWEET POTATOES L'ORANGE F LO RIDA POI Boil
5
Ibs. sweet potatoes until % lb. B utterhalf cooked 2 lbs. long G ra i n Rice
Mash i n mixer 1 Box Dark B rown Suga r
Add 112 lb. Suga r 1 Fresh Coconut Grated
J uice of one lemon J uice of 3 Oranges
2 I bs. Margarine or B utter 3 C ups of Water
1 1/2 oz. Raisins 2 Tablespoons Va n i l la
2 112 oz. S h redded Coconut Dash of N utmeg
Place i n ba k i n g pan a n d ba ke 20 m i nutes Cook rice in wate r a n d o ra nge j u ice. As it
at 3750 F. Rem ove sem i·cooked potatoes boi ls, add suga r, coconut, m a rgarine a nd
from oven a nd place o range sl ices on top. cook u ntil done (30 m i n utes ) . Can be eate n
Sprinkle l ightly with g ra n u lated [I . h ot o r cold. When re heating,
sugar and return for five m i n · "' wra p Poi in ba nana leaves a n d utes. Se rves s i x o r m o re por· put i n oven until wa rm. (For
tions. fa m i ly se rv i n g cut rec i pe in
Mau rice Bosse ha lf. Ma u rice Bosse
Sheraton H otel Sheraton H otel
Ft. Lauderdale Ft. La uderdale
CARROTS L'ORANGE 1 Pint Orange J uice
1/4 Cup Sugar
1 Teaspoon lemon J uice B ring to boil a n d thicke n l ightly with corn· sta rch . Open and stra i n one #10 can of
Belgian ca rrots. Add ca rrots to sauce a n d add o ra nge sections before serving.
Francis Bettencourt Surf C l u b -M ia m i Beach
GREEN P EAS, VICTOR 1 Small pkg. Frozen Peas
1 Tablespoon Butter 1 Tablespoon Suga r 1 Tablespoon Cornstarch Cook peas accord i ng to d i rections. Dra i n , a d d butter. M i x together sugar, cornsta rch , sa lt, o ra nge j u ice a nd rind. Add to peas and heat until sauce is sl ightly th ickened. Add
112 Teaspoon Salt
1/2 Teaspoon grated Orange Rind
112 Cup Orange J uice 1 1 l b. Can B a by Onions
cooked ba by o n i ons, bring to a boil and serve. Spri n kle with chopped m i nt or pa rs· ley. Serves 6 to 8.
ORA NGE G RAPEF R U IT OM ELET (CREOLE STYL E) 2 Sections of Orange 2 Sections of G rapefruit 2 Teaspoons of Sugar 2 Teaspoons of Cream 1 Teaspoon of Parsley 2 Eggs
Use 9" skil let, saute orange a nd grapefruit i n butter a bout 5 m i nutes . Remove from heat. Mash sections sl ightly. Add sugar and stir.
Beat 2 eggs with parsley and c ream. Pou r o n gril l . When stiff pou r m i xture o f gra pe · fruit a n d orange in cente r a nd fol d egg over m i xture. S prinkle with parsley. Serve with hot biscu its.
John Anderson - Marina Jack - Sarasota B R EA K FA ST APPETIZERS
S U N NY AWAK E N I N G (SO N N I G E S E RWACH EN) Peel orange a n d section, making sure orange is cold. Place in dessert bowl, sprinkle with sugar. Add few d rops of brandy pour o n condensed m i l k as desired ..
M O R N I N G GOLD (MORGEN GOLD) Cut grapefruit in half - loosen fru it from the r i nd. Squeeze a l ittle l ime j u ice a nd marasch i na c h erry on top. Decorate with cherry in center.
Hans Kahler - Sea V i ew Hotel - Bal Harbour, M iam i Beach
Beat eggs a bout 112 m i n ute u ntil foamy. Heat butter i n skil let until it sizzles. Pour in beaten egg; and sti r once o r twice with
a fork. lift edges as the EggS begin to cook,
let the liq uid part run under.
Shake the pan back a n d forth to keep the
O RANG E J ELLY O MELET 3 Eggs 1 Tablespoon Florida Orange Marmalade (pre-heated in double boiler)
omelet free. When cooked but stil l soft o n top, a d d 1 tablespoon o f t h e Florida Orange M a rm a lade (pre-heated). S l ide the omelet wel l to the right edge of the platter. G a r n ish top of o melet with small a m o u nt of orange m a rmalade.
Creighton's - Ft. La uderdale
F LORIDA PANCAKES 2 Egg Whites stiffly beaten Butter and oil for frying 2 Egg Yolks
liz Teaspoon Salt
liz Teaspoon Baking Powder
Beat the yolks, salt a n d h oney together, sti r in ora n ge sections a nd flour a n d fold i n beaten egg wh ites. Heat butter and oil to cover bottom of skil let, a bout 14 i nch. Drop batter by ta blespoon. Brown o n both sides. Se rve hot. Garnish with sour cream and jel ly. Serves four.
2 Tablespoons Florida Honey 2 Cups Orange Sections
(chopped fine) 1 Cup Sifted Flour
Family Size 2 Eggs 1 Teaspoon % Cup 1 14 Cup 2 Tablespoons 2 Cups 2 1/2 Teaspoons 3 Tablespoons
Richard Doeble - Eden Roc Hotel -M ia m i
NAPLES ORANGE PANCAKES
Qua ntity 4 Eggs (whole) 1 Tablespoon Salt
liz Cup Sugar (4 oz.) Granulated 40 Oz. Fresh Orange J uice
1 Oz. Fine julienne Orange Peel. M ix all together 2 Lbs. Cake Flour
4 Oz. Baking soda, sift together and add to above 4 Oz. Melted Butter, stir i nto batter u ntil well blended. Ladle 2 oz. batter o n to hot gri l l . When bubbles start to break i n ce nter turn a n d gri l l to a golden brown . Se rve with ora n ge butter m ix.
HOT ORANGE B UTTER One h a lf pound me lted butter i nto a sauce
pan. Heat a n d add one fourth pound a l l pu rpose flour. Cook slowly for five m i n utes while sti rring. Add: One q u a rt h ot fresh Orange J u ice a n d stir briskly with a wire
whip u ntil sa uce comes to a s i m mer. Add: 6 oz. gra n u lated sugar and 2 oz. fine J u l i · e n ne Ora nge Pee l . S i m m e r five m in utes more. Se rve this sauce hot, over the hot panca kes from the gri l l .
W i l l iam S c h u ltz-T h e Beach C l u b Hotel - Naples 8
O RANGE NUT ROLLS
1
Lb Cake Flour10 Oz. Sugar
6
6 Oz. Orange J uice
Eggs 8 Oz. Butter1
Oz. Baking Powder14 Oz. Salt
1
Cup Chopped Pecans 4 Tsp. GratedCream together sugar and butter, add eggs one at a time. Sift flour, salt and baking powder, add to a bove with orange juice, alternately, a little at a time. Add chopped nuts and o ra nge ri n d . Bake i n
350 0
ove n . Makes 4 dozen.Orange Rind Paul Wirth
The Brahma - Ocal a
ORANGE BREAD ROLLS
2
dozen 14 cup 2 sticks 14 cup 1 tsp.1/2
cup (packed)2%
cupslh
1 1/�
1 egg 1 pkgs. dry yeast8 dozen-2 inch rolls 8 oz. oi l
21/2
Ibs. Butter 3 oz. white sugar 1 oz. salt1 l b. brown sugar
3 1/2
I bs. Hi Gluten Bread flour1 quart water
12 oranges, grated rind, only 3 eggs
5
oz. yeast (com pressed) O RA N G E M U F FINS 1 Cup Butter 1 Cup S ugar4 Egg Yolk, well beaten
V2
Cup Orange J uice 2 Cups A" Purpose Flour(For fa mily use cut recipe % )
M i x suga r a n d yeast i n bowl. (Dry accord ing to package.) Let sta nd until melted . Add water, oil, egg> a n d salt. M i x in flour by h a n d . Allow to set 1 0 min utes, m i x but te r and half of ora nge ri nd, then rol l i nto dough. Let sta n d overnight. Fol lowing day roll dough
%
i nc h thick, slice in 2 inch sq u a res. Place i n med i u m size cup cake pans, with layer sta n d i ng u p. Let proof till dou ble i n size, b r u s h with beate n egg; spri nkle with m ixed brown sugar a nd grated orange ri nd. Ba ke 26 min utes at 3750 •N orman Tha lea, Chef
Carillon H otel - M ia m i Bea ch
2 Tsp. Baking Powder 1 Tsp. Salt
4 Eggwhites, stiffly beaten 2 Tsp. grated Orange Rind
Cream butter and sugar until fl uffy. Add beaten egg yol ks and orange ju ice, beat u nt i l
I ight. S i ft flour, s a l t a n d baking power, a d d t o above i n 3 portions. B lend wel l after each add ition but do not overmix. Fo ld in stiffly beaten eggwh ites and ora nge rind. Fi l l paper l i ned muffi n tins % full and bake at 3750 for 15 to 20 m i n utes. Yild 3 dozen.
Arthur Oberholzer - Lindsey Hopki ns, M ia m i
ENGLISH MUFFINS L 'ORANGE
6
English M uffins112
C u p Orange J uicesplit
112
Cup Light Cream6 Eggs 2 Tablespoons Butter Beat 6 eggs,
%
c u p ora nge ju ice, 1/2 cup l ight cream . Soak muffins, then fry i n but· ter.SAUCE FOR TOAST
% Cup Curacao % Cup Sugar 1 Cup Ora nge Juice 30 Orange Sections
Bring tn boi l , thicke n with corn starch and Curacao. Garnish toast with ora n ge sec· tions, cover with sauce a n d brown sugar, s p rin k l e with c o c o n ut a n d brown u n der broiler.
Larry Moraitis
CHALET ORANGE SOUFFLE
1
Cup MilkI,i Cup Sugar % Cup Corn Starch
2
Tablespoons Butter6
Egg Yolks8 Egg Whites
1
Cup Orange Sections which have been marinated inOrange Curacao or Kirsch Liquor
Bring milk to a boil with sugar. Add corn· starch which has been mixed with a l ittle water. Cook 2 m i n utes, remove from fire. Add butter, yolks, a nd 1 teaspoon of Ora n ge extract. Add last, the stiffly beaten whites of 8 eggs.
As m ixture is poured i nto mold, lay the wel l·dra ined orange sections in mold i n a n attractive patte rn. Bake i n 300 0 oven. When about done, sift confectioner's sugar over top and glaze q uickly in ove n . ORANGE SAUCE
3
Yolks, 112 c u p gra n u lated sugar and a pinch of sa lt. 112 Pint of whipped c ream added at the last m oment, with 112 Tea· spoon orange extract.Bertha H inshaw
Cha let Suzanne - Lake Wa l es
CITR US FRUIT SOUP
2 Cups Orange Juice
1
Cup Pineapple Juice2
Tablespoons Butter1
Tablespoon Flour1
Cup Drained Grapefruit Sections Dash of Nutmeg1
Cup Drained Orange Sections1
Tablespoon Orange Marmalade1
Teaspoon G rated Orange % Cup White Corn SyrupM ix orange a n d grapefruit sections with grated ora nge, syrup, m a rma lade a nd dash of n utmeg. Set aside. Com bine p i nea pple a nd ora nge j u i ::e , bring to a boil. M ix butter a nd flour together u ntil s mooth, add i n j u ice. Boil very slowly for five m i n utes. Remove from fire a nd cool . When nea rly cold, fold i n m a ri o nated fruit a n d set i n refrigerator over· n ight. Se rve c o l d , topped with sour crea m a n d toasted sesa me seed.
Mrs. McCloud
