Posts Tagged 'orange juice'

Blood Orange Mimosas

Blood Orange Mimosas

3 cups blood orange juice
1/3 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon granulated sugar
1 bottle (750-ml) Prosecco, chilled

Stir together the juice, liqueur, and sugar in a 2-quart pitcher until the sugar is dissolved. Cover and refrigerate until chilled, about 30 minutes.

To serve, pour the juice mixture into the bottom of champagne glasses and slowly top-off with the chilled Prosecco.

Serves 8.

 

Halloween Monster Bash

My motto for Halloween … “Don’t let the little werewolves go home hungry!”

At our annual Halloween party, I serve up treats like “Spider” PB and J sandwiches, “Skeleton” rib bones, and “Mummy” hot dogs.  Not sure who enjoys the menu more, the kids or the adults! To wash it all down, we make “Worm” Punch or serve apple cider with cinnamon “twigs.

It’s all about fun foods for the whole family. My kids love to get in on the action and help prepare our ghoulishly good feast!

Devilishly Good Halloween Menu
Spider Sandwiches
Rib Bones
Mummy Dogs
Worm Punch

Go all out this All Hallows’ Eve and fill your table with these frighteningly fun party foods.

Happy Halloween!!!

Spider Sandwiches

Serves 12

24 slices wheat sandwich bread
2 cups creamy peanut butter
1 ½ cups grape or strawberry jelly
24 raisins
2 cups Cheetos

Using a 3-inch round cookie cutter, cut a circle from each bread slice.  Discard the edges. Spread about 2 tablespoons peanut butter and 1 tablespoon jelly on half of the bread rounds. Lay three Cheeto “legs” on each side of the bread rounds. Top with the remaining bread slices.  Make 2 small indentions on the top of each sandwich for the “eyes.”  Press a raisin into each. 

Mummy Dogs

Serves 10

1 can (11 oz.) refrigerated bread sticks
10 hot dogs
20 capers
French’s Yellow Mustard

Heat oven to 375°F.

Unroll the dough. Using 1 dough strip for each, wrap hot dogs to look like mummies. Place on ungreased baking sheet.  Press 2 capers on each for “eyes.”

Bake 12 to 15 minutes or until light golden brown.  Serve warm or at room temperature with French’s Yellow Mustard on the side.

Worm Punch

Serves 12

1 0.13-oz. package lemon-lime Kool-Aid
1 cup sugar
8 cups water
1 6 oz. can frozen orange juice concentrate, defrosted
4 cups ginger ale
Worm cubes (ice cubes with gummy worms frozen inside)

Empty the Kool-Aid package into a punch bowl. Add the sugar, then the water and stir until dissolved. Stir in the orange juice. Just before serving, add the ginger ale and worm cubes.  Garnish each cup with a gummy worm.

Adult variation: Add vodka to taste to turn this worm infested beverage into a “grown-up” libation.

***Photos by the talented Jay Adkins.  Food Styling by Jennifer Chandler.

Roasted Beet Salad with Goat Cheese, Candied Walnuts & Citrus Vinaigrette

Beets are one of those things that I used to always turn my nose up at.  Well…to be honest…that’s putting it mildly.  I’d say for the first thirty-something years of my life, they would have been listed at the top of my “Yuck!” list.  “Why would anyone want to eat those slimy canned red things that seemed to just languish on the salad bar?” was my sentiment.

Then one day…it all changed.

I was at my favorite NYC restaurant (Balthazar) and when my salad arrived, there were beets!  How I missed that on the description I have no idea.  I would have never ordered anything with beets!   

My friend laughed at me as I forked through the lettuce leaves like a picky toddler.  She dared me to eat a beet and, never one to turn down a food challenge, I took a bite. 

I am sure there was a look of shock on my face.  What I tasted was nothing like the beets I had eaten so long ago in my high school cafeteria.  These little red slices were sweet, earthy, and … surprisingly delicious. 

Since that fateful day, I have become a huge fan of fresh roasted beets.  (I still won’t touch the canned variety!) The simple process of roasting these little orbs brings out their almost candy-like sweetness.  Just wrap them in foil, pop them in the oven, and 45 minutes to an hour later…you have a delicious treat.

Give beets a try in this Roasted Beet Salad from my cookbook Simply Salads.  The orangey citrus vinaigrette complements the beet’s sweetness and the tangy goat cheese adds a nice contrast.

Enjoy!

Roasted Beet Salad with Goat Cheese, Candied Walnuts, and Citrus Vinaigrette

Makes 4 dinner salads or 6 appetizer salads   

Roasting beets brings out their natural sweet and earthy flavor. They will taste nothing like the canned beets that you find in the self serve salad bar.

For the Citrus Vinaigrette:

1/2 shallot, minced
1 tablespoon freshly squeezed lemon juice
3 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:

1/2 pound small to medium beets, stems trimmed and scrubbed
1 bag (5 ounces) Sweet Baby Greens salad blend
1 log (4 ounces) fresh goat cheese
1/2 cup candied walnuts 

For the Citrus Vinaigrette:

In small bowl whisk together the shallots, lemon juice, orange juice, orange zest, Dijon mustard, and oil until well combined. Season with salt and pepper to taste.

For the salad:

Preheat oven to 400 degrees. Wrap the beets in aluminum foil. Place the foil packet on a baking sheet and bake until the tip of a sharp knife easily slides through the beets, about 45 minutes to 1 hour. Remove from the oven and cool. Once cool enough to handle, use paper towels to peel the beets. Cut into quarters.

Divide the salad blend equally among the plates.  Top with the beets and then drizzle with the vinaigrette to taste.  Crumble the goat cheese on top and garnish with candied walnuts.

Blueberry Waffles with Blueberry Sauce

Serves 4

For the waffles:

2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
2 tbsp. sugar
1/2 tsp. vanilla extract
4 tbsp. unsalted butter, melted
2 cups milk
2/3 cup blueberries

For the blueberry sauce:

1 1/2 cups blueberries
3 tbsp. honey
1/2 cup orange juice
1 tbsp. cornstarch

Preheat the waffle iron.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a second bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and the eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter, being careful not over mix.  Gently fold in the blueberries. 

Cook waffles according to manufacturer’s instructions.

To prepare the sauce, in a medium saucepan over medium heat, mix the blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.


Jennifer Chandler

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