Orange Rose Mimosas
Makes 2 mimosas, multiply as necessary
Ingredients
4 ounces chilled Simply Orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon rose water
Chilled dry prosecco, cava, or champagne.
Directions
Combine the orange juice, lemon juice, and rose water in a mixer and stir well. Divide into two champagne flutes or wine glasses. Top with sparkling wine until it doubles in volume or reaches the top of the glass. Serve immediately.
Tip: if making these for a crowd, mix up a the juices and rose water first and chill, then pour into individual glasses and top with bubbly as necessary. Keep everything very cold and only open the sparkling wine or champagne right before serving.
Orange Sunshine Muffins
Makes 2 dozen regular muffins or 12 giant muffins
Ingredients
4 cups all-purpose flour
1 3/4 cups granulated white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup unsalted butter, melted
2 large eggs, slightly beaten
1 3/4 cups Simply Orange juice (I used Simply Orange Pulp Free)
3 tablespoons fresh orange zest
1 teaspoon vanilla extract
3 tablespoons Turbinado sugar for topping (optional)
Confectioner’s sugar for dusting (optional)
Directions
Preheat oven to 350 degrees. Grease or line two 12-cup muffin tins (or two giant 6-cup muffin tins). Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest. Pour in the melted butter, eggs, orange juice, and vanilla, and stir just until evenly combined.
Divide the batter evenly into the prepared pans, filling each cup about 3/4 of the way. Sprinkle with turbinado sugar on top, if using.
Bake 15-20 minutes (or 20-25 minutes for giant muffins), or until slightly golden on top. A cake tester should come up clean with just a few moist crumbs attached.
Let cool in pan 5 minutes, before transferring to wire rack.
Orange Blossom Mimosas
Makes 1 mimosa, multiply as necessary
Ingredients
1 1/2 ounces chilled fresh orange juice
1/2 teaspoon fresh lemon juice
1/4 teaspoon orange blossom water
Chilled dry champagne
Directions
Combine the orange juice, lemon juice, and orange blossom water at the bottom of a champagne flute. Top with champagne until it reaches nearly the top of the glass. Serve immediately.
Tip: if making these for a crowd, mix up a the juices and orange blossom water first and chill, then pour into individual glasses and top with champagne as necessary. Keep everything very cold and only open the champagne right before serving.
Flourless Chocolate Orange Cake
Adapted from Feast: Food to Celebrate Life by Nigella Lawson
Ingredients
2 small navel oranges
6 large eggs
2 teaspoons vanilla extract
1 cup granulated white sugar
2 cups almond flour (ground almond meal)
1/2 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar, for garnish
Directions
Place the oranges in a large pot and cover with water by at least 2 inches. Bring to a boil, then reduce heat and let simmer for 1 1/2 hours, or until the oranges are soft. Remove from water, chop into quarters and place in a food processor or blender.
(Note that navel oranges don’t have seeds; if you use a different kind, you’ll first have to remove the seeds. Everything else—skin, pith, pulp, etc. will go into the recipe.)
Add the eggs, vanilla, sugar, almond flour, cocoa powder, chocolate chips, and salt to the food processor or blender, and puree until very smooth (about 1-2 minutes). Add the baking powder and baking soda, and puree again for 20 seconds or until evenly distributed.
Pour batter into prepared pan, and bake 45 minutes to 1 hour, or until cake is set and a toothpick inserted into center comes out clean.
Let cool in pan for 15 minutes, then run a knife around the edges and remove the sides. Let cake cool completely before transferring to a serving dish.
Sprinkle with powdered sugar before serving, if desired.
Vanilla Bean-Orange Angel Food Cake
Makes 2 9x5” loaf cakes
Ingredients
1/2 teaspoon kosher salt
1 cup cake flour
1 1/2 cups egg whites, room temperature (from about 10 large eggs; do not use boxed or powdered egg whites)
1 teaspoon cream of tartar
2 teaspoons fresh lemon juice
1 1/2 cups granulated white sugar
1/2 teaspoon pure orange extract
1 vanilla bean, scraped OR 1/2 teaspoon vanilla bean paste
Directions
Preheat oven to 350 degrees. Place an oven rack on the lowest rung. Line two 9x5 loaf pans with foil so that it overhangs on the sides. Do NOT grease the pans.
Whisk together flour and salt. Set aside.
Place the egg whites in a the base of an electric mixer and beat at medium speed for 30 seconds just until it starts to look foamy. Add the cream of tartar and lemon juice, and raise speed to high. Beat until egg whites form soft white peaks.
While the mixer beats, slowly add the sugar in a long steady stream. The egg whites will continue to thicken and turn shiny and white. Beat in the extract and vanilla bean seeds, then lower the mixer to the slowest setting and slowly add the flour in another long steady stream.
Turn off mixer as soon as all the flour is in. Use a spatula to give it one or two quick folds to make sure the flour is all incorporated, then divide into the two prepared loaf pans.
Bake 25-30 minutes, or until puffed and slightly golden brown on top.
Remove from oven and cool upside down by balancing edges of pan on two cans or jars.
Once completely cool, remove from pan, peel off foil, and serve.
Cranberry Orange Chocolate Chip Loaf Cake
Makes 2 9x5-inch loaves. Adapted from Joy the Baker.
Ingredients
4 cups all-purpose flour
1 3/4 cups granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 1/2 cups orange juice (use something fresh and pulpy--or squeeze your own!)
2 tablespoons orange zest
1 tablespoon pure vanilla extract
1 teaspoon orange extract
1 teaspoon almond extract
2 cups whole fresh cranberries
1 1/2 cups bittersweet chocolate chips
Directions
Preheat oven to 350 degrees. Grease and line two 9x5" loaf pans with parchment paper so that it overhangs on the sides.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt.
In a separate bowl, whisk together melted butter, eggs, orange juice, zest, and extracts.
Add the wet ingredients to the dry and mix until combined with no dry spots left. Gently fold in the cranberries and chocolate chips.
Divide the batter evenly between loaf pans, and bake about 50-60 minutes, or until a tester inserted in the center comes out clean.
Remove from loaf pans and let cool completely on a rack.
Whole Grain Banana-Orange Sports Cakes
Makes about 12-16 mini cakes
Ingredients
2 cups all-purpose flour
2 cups whole wheat flour
1 3/4 cups granulated white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup butter, melted
2 large eggs, slightly beaten
1 1/2 cups orange juice
1 1/2 cups mashed ripe bananas (about 3 large bananas--the riper, the better!)
1 tablespoon pure vanilla extract
For the toppings
Footballs & Hockey Pucks: 1 bittersweet cup chocolate chips
Baseballs & Soccer Balls: 1 cup white chocolate chips
Basketball: 1 cup orange candy melts
Black and red frosting pens, for details (I like gel pens)
Special equipment: Round and oval (or football shaped) cookie cutters (about 2-4" each)
Directions
Preheat oven to 350 degrees. Grease and line two 8" square baking sheets with parchment paper.
Whisk together both flours, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, beat butter, eggs, orange juice, bananas, and vanilla.
Add the wet ingredients to the flour mixture and mix gently just until combined. Divide into the two prepared pans, and bake about 30-35 minutes, or until a tester comes out clean. Remove from pans to a cooling rack and let cool completely.
To make the mini cakes: Use the cookie or biscuit cutters to cut out circles and ovals from the cakes in a couple different sizes.
Melt the white chocolate chips in the microwave until smooth, and then use a spoon to spread on top of a few of the cakes. Repeat with the dark and orange chips. Let set completely (about 30 minutes). Use black and red frosting pens to add the details (you can also tint canned frosting or cream cheese with food coloring and use a piping pen).
Let the mini cakes set, and then serve all together.
Orange Ginger Glazed Salmon
Serves 2 (multiply as necessary)
Ingredients
2 salmon fillets (about 8-10oz each)
Kosher salt and black pepper
1/3 cup orange marmalade
1-inch knob of ginger root, grated (I grate an inch off the full root right into the marinade bowl)
3 tablespoons soy sauce
2 tablespoons olive oil
1 orange, juiced by hand (or substitute 1/3 cup orange juice)
Directions
Preheat oven to 400 degrees. Line a baking sheet or pan with foil (use something that has a bit of an edge so that it holds in any juices or marinade). Arrange salmon on baking sheet, and generously sprinkle each with salt and black pepper.
In a small bowl, whisk together marmalade, ginger, soy sauce, olive oil, and orange juice. Pour over the salmon. Drop the orange peels onto the baking sheet along with the salmon.
Bake the salmon about 10 - 15 minutes, or until cooked through. To brown the top, turn the broiler on for the last 3 or so minutes (optional).
Serve immediately, or let cool and store to use in salads or sandwiches.
Flourless Clementine Almond Cake Recipe
Adapted from a recipe by Nigella Lawson
Serves 10
Ingredients
4 clementines (about 13 oz)
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda OR 1 cup Swerve sweetener OR for a regular not-low-carb version, you can also use 1 cup granulated sugar
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon kosher salt
1 heaping teaspoon baking powder
Directions
Place the clementines in a pot and cover with water. Bring to a boil and let simmer 1 1/2 hours, until very tender. Remove from water, then chop and remove seeds. Add the remaining boiled clementine (everything but the pits) to a food processor or blender and puree until smooth.
Preheat oven to 350 degrees. Butter and line a springform baking pan (this is a sticky cake; you NEED a springform pan).
In a mixer with a whisk attachment, beat the eggs for 5 minutes until very light and frothy. Add the sweetener or sugar, clementine puree, ground almonds, almond extract, salt, and baking powder and beat again for 5 more minutes until very light. Pour into the prepared baking pan and bake 50 minutes to 1 hour or until set. Let cool in the pan, then unmold and serve. I sprinkled it with some powdered sugar before serving, but it's also lovely plain.
Orange Rosemary Marinated Olives
Makes about 1 quart
Ingredients
1 3/4 cups extra virgin olive oil
Peel of one large navel orange, cut into thick strips
1 large sprig rosemary, cut into 3" pieces
3 garlic cloves, smashed
1 teaspoon red chile flakes (optional; you can replace with black peppercorns for less spice)
1 teaspoon kosher salt
3 cups green olives, drained (such as castelvetrano or cerignola olives)
Directions
In a small saucepan, heat oil over low heat, just until bubble start to form on the outside. Add the orange peel, garlic, red chile, and salt, and let simmer for 2 minutes before removing from the stove. Place olives in a large jar or air-tight container and pour in the warm oil mixture. Let cool at room temperature before sealing and refrigerate. Best prepared at least 8 hours in advance, but can also be stored in the refrigerator for up to several weeks. The longer it sits, the better and more intense the flavors will become. Serve at room temperature along with bread for dipping.
Cranberry Chocolate Chip Spice Pull-Apart Bread
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (for vegan version, use almond or coconut milk)
4 tablespoons granulated sugar
3 1/4 cups all purpose flour
1/3 cup olive oil + more for filling
2 rounded tablespoons ground cinnamon
2 tablespoons fresh orange zest
1 teaspoon ground cardamom
2 teaspoons kosher salt
1 cup fresh cranberries (frozen is OK)
1 1/2 cups semi-sweet chocolate chips
1 9x5" loaf pan
Parchment paper
Directions
Prepare a baking pan by greasing with oil and lining with parchment paper sot hat it overhangs.
Whisk together the yeast, milk, and sugar in the base of your electric mixer and let sit 5 minutes. Add the flour, oil, cinnamon, orange zest, cardamom, and salt, and use the dough hook to combine and knead for 5 minutes until the dough is smooth and not sticky.
If the dough is too dry, add a splash of milk. If too wet, add a sprinkle of flour.
Form the dough into a ball and place in a greased bowl; cover with plastic wrap and let rise 1 hour or until doubled in size.
Once the dough completes its rise, dust flour on the counter and turn out the dough. Roll into a large rectangle, about 1/2" thick. Drizzle the bread with oil and use a pastry brush or your hands to spread it so it completely covers the bread. Scatter the cranberries and chocolate chips over the entire square.
Fold the bottom half of the dough towards the center, then fold the top over the bottom two folds so that it forms one long rectangle. Use a pastry cutter to slice the package of dough lengthwise and then again vertically every 2-3 inches so you have multiple squares about the size of a deck of cards. Stack these on top of each other and lay them into the prepared baking pan. Cover loosely with plastic wrap and let rise again for 30 minutes.
Place in a preheated 350 degree oven and bake for 45 minutes until puffed up high and dark golden brown. Let cool in pan for 20 minutes, then lift out gently with the parchment paper and serve warm. Keep leftovers, loosely wrapped at room temperature for up to 2 days.
Whiskey Orange Chipotle Chicken
Serves 4-6 (Leftovers keep very well!)
Ingredients
1 8-oz can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
1 1/2 cups orange marmalade
1 6oz can tomato paste
1 cup whiskey (substitute orange juice for a non-alcoholic version)
4 garlic cloves, peeled
1/2 bunch fresh cilantro
1/3 cup olive oil
1 tablespoon + 1 teaspoon kosher salt
1 teaspoon black pepper
6 chicken thighs
6 chicken drumsticks
Directions
In a food processor or blender, combine the chipotle peppers and adobo sauce, orange marmalade, tomato paste, whiskey, garlic, cilantro, olive oil, kosher salt, and black pepper. Puree until smooth. Pour marinade over chicken thighs and drums, and let marinate in a sealed bag or air-tight container at least 8 hours and up to 2 days.
To cook:
Preheat oven to 400 degrees. Arrange chicken thighs and drums in a large roasting pan, skin-side up. (Pour in the marinade along with the chicken.) Bake about 45-55 minutes or until fully-cooked and the skin is fully caramelized and crispy (meat thermometer will read about 170 on the thickest part of the thighs). Serve with sides of your choice and garnished with a bit of fresh cilantro.
