Tropicaghia ~ Mocktail

Tropicaghia ~ Mocktail

The growing trend among people who formerly enjoyed an alcoholic cocktail, or a glass of wine socially or with a meal, now enjoy non-alcoholic drinks referred to as mocktails.  This mocktail has an earthy but so refreshing flavor.  It won't disappoint anyone being served.

Ingredients:
2 oz. Ghia
1 1/2 oz fresh pineapple juice
1 1/2 oz. sparkling water
1/2 oz Yuzu juice
1/2 ounce orange juice
1/2 ounce grapefruit juice
Orange slice or lemon slice for garnish

Directions:
Mix the Ghia, pineapple juice, and yuzu juice and splash of sparkling water in a highball glass. Stir and serve on the rocks. Garnish with an orange slice.

Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Kale Citrus Salad

                                        

Kale Citrus Salad

Kale has not been the buzz-word in salads lately but the nutritional value is still front and center. This salad was a demonstration by the chefs from the magazine EdibleSanDiego at the Oceanside Harbor, Sunday July 20, show casing the local bounty of fresh fish.
Ingredients:
1/4 cup whole raw nuts (hazelnuts, walnuts, almonds, etc)
1 bunch Kale, about 4 cups washed, ribs removed, and cut into thin
ribbons
2 oranges, supremed (remove pith, and membrane and have slivers or
slices only)
1/2 cup EVOO
1/4 cup orange juice, (save leftover to make dressing).
1/4 cup vinegar. (red wine vinegar or champagne vinegar are good
options).
1/2 to 3/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/2 teaspoon Dijon mustard
Parmigiano, freshly grated to serve
Note: Lacinto kale preferred but any kale works great.
Directions:
Toast nuts a dry sauté pan over low-medium heat until fragrant and golden. Watch closely and keep the nuts moving around in the pan to avoid burning. OR toast nuts in oven at 325* for 7 to 10 minutes. Set aside to cool.

Place kale ribbons in a large bowl and massage with dry hands until the kales softens, and the color turns darker green. Depending own the type of kale used, more or less massaging will be needed.

Make the dressing: add the olive oil and the fresh squeezed orange juice (from the leftover orange core), vinegar, salt and pepper, Dijon mustard to a mason jar or large bowl. Shake or whisk vigorously to emulsify. Tastes the dressing and adjust the flavor to your liking by adding vinegar, pepper, mustard, or salt.

Add 1 tablespoon of the dressing to the kale bowl and continue massaging the kale until it is a softer texture and a pleasant chew. Add more dressing, 1 to 4 tablespoons depending on your preference. Crush the toasted nuts with the flat side of a chef's knife on a cutting board or with a mortar and pestle.

Transfer dressed kale to a serving bowl or platter and top with crushed nuts, orange segments, and freshly grated parmesan cheese.

Note: Dressing will keep up to one week in the refrigerator.

Spring Sangria

Spring Sangria

Recipe by Gina Genshlea , Revolution Winery & Kitchen
Ingredients:
4 ounces chenin blanc
1 ounce lemon simple syrup, recipe below
2 ounces fresh orange juice
Ice
Splash of sparkling wine
1 slice fresh orange, for garnish
Fun straw, optional
Simple Syrup:
For the lemon simple syrup:½ cup lemon juice
½ cup water
1 cup sugar

Directions:
In a mixing glass, combine chenin blanc, lemon simple syrup, and orange juice. Stir well. Fill a large glass with ice, then pour the mixture over the ice. Top with a splash of sparkling wine and garnish with a fresh orange slice. Add a fun straw if desired and enjoy!

Lemon simple syrup:

Mix lemon juice, water, and sugar in a medium saucepan over low heat until the sugar is dissolved, stirring occasionally. Cool and store in an airtight container in the refrigerator up to 1 week.

Cool Mango Coconut Soup

   

Cool Mango Coconut Soup

Mangoes and coconuts are among the most prized ingredients of hot weather Caribbean cuisine. Here, they’re combined in an incredibly easy no-cook five-ingredient soup (doesn’t get easier than that!). And you can make it ahead—up to a day or two—for a party.   Makes 4 cups (1 L).

Ingredients:

12 green cardamom pods, or½ tsp (2 mL) ground cardamom
4 very ripe Alfonso mangoes, peeled
½ to 1 cup (125 to 250 mL) orange juice, preferably freshly squeezed
1 can (400 mL) coconut milk
Toasted coconut to garnish (optional)

Directions:                                                                                           If using whole cardamom pods, place them on a cutting board and smash with a heavy pan to break them open. Remove seeds from pods and discard pods. Grind seeds in a spice grinder and place about 1 tsp (5 mL) in food processor bowl.

Slice fruit from mangoes and cut into large chunks. You should have about 4 cups (1 L). Place in processor with ½ cup (125 mL) orange juice. Pulse until fairly evenly ground, stopping and scraping down sides of bowl occasionally. Then whirl until smooth. Add coconut milk and whirl to blend.

Refrigerate until cold, up to a day. Thin, if necessary, by stirring in more orange juice or water. Garnish with toasted coconut.         Makes 4 cups (1 L)

Blackberry Pomegranate Sangria

Blackberry Pomegranate Sangria

Ingredients:
2 bottles red Spanish table wine or other dry red wine
1 cup brandy
1/2 cup triple sec
1 cup fresh orange juice
1 cup pure pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water,
heated until sugar dissolves, cooled)
Orange slices from 1 or 2 oranges
Apple slices from 2 apples
1 cup fresh blackberries
Directions:
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Salted Margarita Bars

 

Salted Margherita Bars

When making these bars, the base finishes baking right around the same time the curd comes together. If the curd is ready before the base or vice versa, either can be set aside at room temperature until you’re ready to move on to the next step. Straining the curd is key for a super silky texture.  Save this recipe for Cinque de Mayo too.
Ingredients:

Base
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) finely grated lime zest
3/4 cup (175 mL) unsalted butter, cold, cubed
1 large egg yolk
Curd
2 large eggs plus 6 large yolks
1 1/4 cups (310 mL) granulated sugar
1/2 cup (125 mL) fresh lime juice
1/4 cup (60 mL) blanco tequila, preferably 1800 Silver
3 tbsp (45 mL) fresh orange juice
1 tsp (5 mL) finely grated lime zest
1 tsp (5 mL) finely grated orange zest
3/4 cup (175 mL) unsalted butter, cold, cubed
Garnish
1 tsp (5 mL) finely grated lime zest
1/2 tsp (2 mL) flaky sea salt
Directions:

Position rack in bottom third of the oven. Preheat to 350°F (177°C). Generously butter a 9-inch (23-cm) square baking dish. Line bottom with parchment with overhanging edges on two opposing sides.

For the base, combine flour, sugar, salt and lime zest in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add egg yolk and continue blending until a crumbly dough just comes together, up to 1 minute. Turn out into a prepared pan and press into an even layer. Bake in the bottom third of the oven until golden, about 30 minutes. Set aside.

While the crust is baking, make the curd. Whisk eggs, yolks, sugar, lime juice, tequila, orange juice, lime zest and orange zest in a medium saucepan until fully combined. Set over medium-high heat and cook, stirring constantly with a silicone spatula, until thickened, 6 to 8 minutes. Curd will just be pulling away from the bottom of the pan when stirred. Remove from heat. Add butter and stir occasionally until fully combined, 2 to 3 minutes. Using a fine-mesh sieve, strain the mixture into a clean bowl. Scrape curd into prepared crust, smoothing top.

Reduce oven to 300°F (149°C).

Once the oven has fully reduced in temperature, bake in the bottom third until the curd has set around the edges but still wobbles slightly, 12 to 14 minutes. Cool on a wire rack for 1 hour, then refrigerate, uncovered, for at least 2 hours or overnight.

To serve, lift bars out of the pan and cut into 16 bars, wiping knife clean in between cuts. When ready to serve, sprinkle bars with lime zest and flaky sea salt. (Ungarnished bars will keep in an airtight container in the fridge for up to 3 days.)    Makes 16 bars

Chickpea Stew ~ Vegan

 

Chickpea Stew

The need for a good vegan party dish is constant, and this stew, perfect for any time but especially spring, fits the bill.   Here's a little hint: Make a pound of garbanzos and use four cups for this stew, and you'll have two cups for another dish. You can also make hummus or a Spanish dish with our Castillo Spanish Pimentón, roasted red peppers, and chorizo, or just add them to salads throughout the week.

Ingredients 

For The Sheet-pan Vegetables

Fresh strained juice of 1 orange

1/2 cup EVOO

2 teaspoons Dijon mustard

1 tablespoon honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg 

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

1/2 teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground pepper to taste

1 medium head cauliflower, trimmed cut into small flowerettes

2 carrots, pared, halved lengthwise, cut into 2 inch pieces

2 large red onions, peeled and quartered 

For The Chickpeas

2 tablespoons EVOO plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves

4 cups cooked Rancho Gordo Chickpeas, drained

1 heaping tablespoon Tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, as needed.

1 tablespoon balsamic vinegar

Directions:

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.   In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about 15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.   Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.

Five-Spice Duck Two Ways With Spicy Cranberry Ketchup

Five-Spice Duck  Two Ways 

With Spicy Cranberry Ketchup

Perfumed with cinnamon and star anise, duck breasts and legs are cooked separately to maximize crisp skin and succulent flesh. They’re served with a festive cranberry ketchup amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. Serve it with chicken, turkey or pork.) To serve a few more people, you can add two more duck breasts and cook them in a larger pan.
Ingredients:
Cranberry Ketchup
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) sriracha
2 tsp (10 mL) finely grated ginger
1 tsp (5 mL) finely grated orange zest
Large pinch salt
Duck
2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt
1 1/2 tsp (7 mL) Chinese five-spice powder
2 boneless duck breasts, about 10 oz (285 g) each
4 duck legs, about 8 oz (225 g) each
1/4 cup (60 mL) duck fat, melted
1 tbsp (15 mL) honey
1/2 tsp (2 mL) pulp-free orange juice or water
Directions:
Cranberry ketchup, place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, for 8 minutes— most skins will have split. Remove from heat. Cool 5 minutes then purée in blender until smooth. Pass through a fine-mesh strainer, discarding solids. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 2 weeks. Serve at room temperature.

Duck, in a small bowl, mix salt and five-spice powder until combined.

Lay out duck breasts and legs on a baking sheet. Pat dry with paper towel. Using a toothpick or the tip of a paring knife, prick skin of each leg a dozen times without hitting meat. Using a sharp knife, lightly score skin of breasts in a crosshatch pattern at 1/2-inch (1-cm) intervals without going through to meat. Season both sides with spiced salt, saving any extra for another use. Place in an airtight container. Refrigerate at least 2 hours, preferably overnight.

About 2 1/2 hours before serving, place duck legs in a baking pan that fits them snugly. Pour duck fat over and flip a few times to coat, leaving them skin side up. Place on middle rack in a cold oven.

Set oven to 285°F (140°C).

Bake duck legs, basting every 30 minutes, until tip of a paring knife meets with just a little resistance, about 1 3/4 hours. Remove from oven and leave in pan.

Raise oven to 375°F (191°C).

Place duck breasts, skin side down, in medium, oven-proof, nonstick frying pan. Place pan over medium heat. When they start sizzling and rendering fat, about 5 minutes, reduce heat to medium-low. Cook, scooping and saving fat as it renders, until skin is brown and crisp, about 12 minutes more. Flip breasts and place in oven. Cook until an instant-read thermometer inserted sideways into thickest part reads 130°F (54°C) for medium-rare, about 4 minutes, or 140°F (60°C) for medium, about 6 minutes. Transfer to a cooling rack to rest.

While breasts are resting, whisk honey and orange juice or water in a small bowl. Brush duck legs and return to oven. Bake until heated through, basting once, about 5 minutes. Brush again with honey mixture. Drain briefly on paper towel then transfer to a serving platter. With a very sharp knife, cut duck breast into thin slices. Arrange on platter with legs. Serve immediately with spicy cranberry ketchup. Serves 6

Mostaccioli di Mamma

 

Mostaccioli di Mamma

These traditional Italian Mostaccioli di Mamma cookies are a must for your Christmas holiday cookie platter. They are an almond base, soft, chocolaty, spicy, honey-flavored cookie.

Ingredients

5 ½ cups all purpose flour 780 grams
4 teaspoons baking powder
1 teaspoon cloves
½ teaspoon cinnamon
2 oz unsweetened cocoa powder (⅔ cup )
1 pound coarsely ground almond (3 ½ cups)
6 eggs extra large, room temperature
1 pound honey 1 ⅓ cups, slight warmed
1 cup granulated sugar
zest of 2 oranges
juice of 1 orange
1 teaspoon pure vanilla extract
Good quality chocolate for glazing. I prefer a bittersweet chocolate...at least 70%

Directions:
In a large mixing bowl, sift together dry ingredients. (flour, baking powder, cloves, cinnamon, and cocoa).

Add ground almonds and incorporate with the dry ingredients. Set aside.

In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs for 2-3 minutes.

Add honey. Continue to whisk until well thickened.

Add sugar. Beat well.

Add orange zest, juice and extract.

Switch to paddle attachment. Add flour mixture until just combined. (Dough will be soft and sticky).

Working with dough in small batches, place on well-floured wooden board and roll out to ¼ - ½" thick. 

With a rhombus-shaped cutter or with a knife cut dough (I use a 2-inch cutter). 

Place on cookie sheets.

Continue until all the dough has been shaped. Leftover dough trimmings can be re-rolled. 

Bake at 350° F for about 15-18 minutes or until firm to touch.

Let cool completely before glazing with chocolate.

Notes
If you find the dough too soft to handle, you can add a little bit more flour. Also, you can try refrigerating the dough-the honey will make the dough firm up a little bit.

As every oven is different, I recommend baking one cookie in order to get the right baking time. Remember, when the cookies are firm to the touch, that is to say, leave no imprint when gently touched, they are done. The longer they stay in the oven, the harder and crispier they get.

For the chocolate glaze, melt the chocolate in a double boiler. With a pastry brush, coat the mostaccioli with chocolate.Can be stored in an airtight container, in a cool place for weeks.

Jewish Apple Cake

Jewish Apple Cake

Roshana is celebrated with sweet foods and traditions.  This year it begins at sundown on September 15.  The festival is a celebration eating sweet foods hoping for a happy prosperous New Year.  Honey cakes, apple cakes and chunks of challah dipped in honey feature prominently at festive tables.

Ingredients:

Baking spray with flour

2 1/3 cups sugar, divided

2 teaspoons ground cinnamon

4 1/2 cups Gala apples, peeled, cored, and chopped into small chunks

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

1/3 cup orange juice

2 teaspoons vanilla extract

4 large eggs

Directions:

Preheat oven  to 350 F*.  Generously apply baking spray to a 10-inch tube baking pan.  Set aside.

In a large mixing bowl, combine 1/3 cup sugar and the cinnamon.  Add the apple chunks and toss until well coated.  Set aside.

In another large mixing bowl, whisk flour, baling powder, and salt, set aside.

In a medium bowl, whisk remaining sugar, vegetable oil, orange juice, and vanilla.  Blend well the ingredients into the flour mixture until just combined.  Add the eggs beating well after each addition.

Add 1/4 of batter to the baking pan.   Add 1/3 of the apples.   Repeat two more times ending with the last 1/4 of the batter.

Bake 60 to 75 minutes, or until a toothpick inserted in the center  comes out clean.  Cool the cake on a wire rack to room temperature.    Remove from pan onto a serving plate.  Makes 16 servings.                                                                                                           

New Style Broccoli and Beef Stir-Fry

New Style Broccoli And Beef Stir-Fry

 A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper.Makes 3 to 4 servings
Ingredients:
1/4 cup (60 mL) soy sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) oyster sauce
3 tbsp (45 mL) freshly squeezed orange juice
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) cornstarch, divided
3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips
1/2 tsp (2 mL) salt
1/4 cup (60 mL) vegetable oil, divided
3 garlic cloves, thinly sliced
1 bunch thin or 1/2 bunch thick asparagus, trimmed
2 baby bok choy, trimmed and quartered
1/4 cup (60 mL) chicken broth or water, plus more if needed
1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings
1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

Directions:
In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside.

Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly.

Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately.

Makes 3 to 4 servings

Carrot-Orange Gazpacho Shooters

  

Carrot-Orange Gazpacho Shooters

The juicing craze has swept through L.A. and onwards into Hollywood North. Serve these chilled sippers as a welcome hit for guests as they arrive.

Serves 6 to 8
Ingredients:
2 cups (500 mL) fresh, cold carrot juice (available at health food store sand juice bars)
1½ cups (375 mL) freshly squeezed cold orange juice
2 tsp (10 mL) grated fresh ginger
½ cored Granny Smith apple, finely chopped
2 small radishes, finely chopped
1 tbsp (15 mL) snipped chives
1 tsp (5 mL) red wine vinegar
Generous pinches of salt and freshly ground pepper

Directions:
Combine carrot and orange juices and ginger in serving jug. Chill until using.

In a medium bowl combine apple, radishes, chives, red wine vinegar and salt and pepper.

Pour cold juice into small glasses and top each with a heaped teaspoonful of apple mixture.  Serve immediately.

Serves 6 to 8

Cranberry Hot Sauce

Cranberry Hot Sauce

A sweet, sour and spicy punch of flavor that’s perfect with turkey sausage. If you like your condiments on the milder side, use a hot sauce like Frank’s RedHot in place of Tabasco.

Ingredients:
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice

Directions:
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.

Transfer mixture to blender and process on high speed until smooth. Pass mixture though fine sieve and store in airtight container in the fridge for up to 2 weeks. Makes 2 cups (500 mL) hot sauce

Shirley Temple Slushie

Shirley Temple Slushie

The godmother of mocktails hits the blender to become a frozen summer treat. For a spicy kick, use ginger beer instead of ginger ale.

Ingredients:

To make an adult version, stir:

1 oz frozen vodka into each glass before garnishing. You could also get four smaller portions by using 8-oz glasses or Mason jars.
1/2 cup (125 mL) ginger ale, chilled
1/2 cup (125 mL) pomegranate juice, chilled
1/4 cup + 2 tbsp (90 mL) frozen pulp-free concentrated orange juice
1 cup (250 mL) ice cubes
Thin orange wedges and cocktail cherries to garnish
Paper or compostable straws

Directions:
Place two 12-oz (375 mL) glasses in freezer. Pour ginger ale and
pomegranate juice into a container and place in freezer until mix starts freezing around edges, 45 to 60 minutes.

Place ginger ale mix, concentrated OJ and ice in a blender. Blend on high until smooth. Divide between chilled glasses. Garnish with orange wedges and cherries. Serve with straws.   Makes 2 drinks.

Tequila Bomba

                                                       

Tequila Bomba

Here, the cocktail ice sphere slowly changes the flavour—and colour—of the drink as it melts and releases the sweet pomegranate. Use reposado tequila instead of blanco for a slightly more complex flavour profile thanks to the vanilla and oak notes that come from being lightly aged in wood.
Ingredients:
2 oz blanco tequila
3 oz fresh orange juice
½ oz fresh lime juice
1 pomegranate cocktail ice sphere (see recipe below)
Walter Craft Caesar Rim
Grapefruit wheel for garnish
Fresh or cocktail cherry for garnish
Directions:
Add four ice cubes, tequila, orange juice and lime juice to a blender and blend on high for 20 seconds so that the orange cocktail is a fluffy, frappé-style consistency.

Rim a glass with Walter seasoning (or another sweet and spicy rimmer). Pour frappé-style mixture into glass, leaving room for the pomegranate ice sphere. Gently drop in the pomegranate ice sphere. Top up glass with more frappé-style mixture. Garnish with skewered grapefruit slice and cherry.   Makes 1 cocktail


Pomegranate Cocktail Ice Spheres
The day before serving, make pomegranate cocktail ice spheres by mixing together 2 cups (500 mL) pomegranate juice with 1 cup (250 mL) grenadine syrup. Pour liquid into spherical ice moulds and freeze until firm; this will take at least 1 day.
Makes 4 spheres

Tequila Sunrise Spritz

 Tequila Sunrise Spritz

Ingredients:

2 ounces Gran Centenario Reposado Tequila
3 ounces fresh squeezed orange juice
1/2 ounce fresh squeezed lime juice
1 ounce Aperol
2 ounces Prosecco or any white sparkling wine
Splash seltzer water

Directions:

• In a mixing glass, add the tequila, orange juice, and lime juice and stir to combine. 
  Add ice to a tall chilled glass, such as a highball glass, and pour in the Aperol. 
  Follow with the tequila mixture, and top with the Prosecco and a splash of seltzer.

Air Fryer Crispy Chicken

Airfryer Crispy Chicken

 The key to this recipe and getting Air Fryer Crispy Chicken is to coat the chicken with potato starch before air frying. Potato Starch is a classical way to make fried chicken, as it makes the outside crispy by trapping the moist and juices of the chicken inside, while outside, it creates a crispy exterior. Perfect for the air fryer. This is perfect for any Air Fryer Chinese Chicken Dish!

Items you need to prepare Air Fryer Sesame Chicken

Chicken cut in chunks and coated with Potato Starch

Ingredients:

Chicken Breasts or Chicken Thighs
Potato Starch
Olive Oil

Brown Sugar

Soy Sauce
Orange Juice
Hoisin Sauce
Ground Ginger
Garlic Powder
Water
Cornstarch

Directions:

Cut up the chicken into  1-2 inch pieces. Place the diced chicken into a large bowl. Add in the potato starch and use your hands to coat it evenly. Place the coated chicken onto the air fryer tray or in the air fryer basket. Spray the chicken generously with olive oil. Set the timer to 7 minutes, at 350 degrees F, air fryer setting. After the time, flip the chicken with tongs and air fry for another 5-7 minutes.

Wild Rice Salad With Cranberries and Mint

Wild Rice Salad With Cranberries And Mint

Ingredients:
Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.  Serves 8
Ingredients:

1/2 cup olive oil
1/4 cup orange juice
2 Tbs. grated orange zest
2 Tbs. pure maple syrup
1 Tbs. plus 1 tsp. Dijon mustard
2 10.5-oz. pkgs. fully cooked wild rice
1/2 cup pine nuts (4 oz.)
1/2 cup dried cranberries (2 oz.)
1/2 cup fresh mint, finely chopped
2 green onions, white and green parts thinly sliced (1/4 cup)

Directions

Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper.