A Sunkist Florida Stay
Published June 11, 2020
This week, we finally had a change of scenery as we traveled to Florida to pack up our old home and prepared to move into a new one. I wasn't about to let the opportunity pass by without using the abundant delicious citrus we had on hand to create a Sunkist infused meal in our old kitchen one last time.
Orange Crush Margarita
Nothing will taste better in a cocktail than incorporating fresh squeezed juices. Here I used both oranges and limes as the sweet and sour base that smooths the flavor of any tequila. I also used an egg white to add a luscious, fluffy foam that sits atop the glass. Egg whites contribute a rich, creamy body so every sip is smooth and silky. It’s rare you’ll see bartenders use them these days, so when I’m creating a cocktail at home, I try to use them as much as possible. Ingredient measurements below make two cocktails on the rocks.
6 ounces Fresh Squeezed Orange Juice
2 ounces Fresh Squeezed Lime Juice
4 ounces Silver or Blanco Tequila
2 ounces Grand Marnier
1 Egg White (optional)
Sprigs of Rosemary, Orange Slices or Key Lime Wedges (optional) for Garnish
Add all ingredients to a shaker without the ice first and shake for about 30 seconds to release the proteins in the egg white. Then add ice to the shaker and shake well. Pour the liquid through a fine sifter strainer as you transfer from the shaker to the sugar or salt rimmed glass to eliminate any running egg white particles that did not break down. Garnish as desired. I love to use rosemary to add a contrast of color and essence of fresh scent and flavor.
Sunset Salad with Orange Drizzle
Named after the colorful Florida sunsets full of pinks, purples and oranges, this salad disappears moments after I set down on our table. It’s a summer favorite in my home and a beautiful way to serve a healthy appetizer, side dish or lunch in itself. It encompasses deliciously sweet fresh fruit, sharp feta and a fresh squeezed homemade dressing.
Mini Organic Seedless Watermelon - Rind Removed and Cut into Slices
Orange Segments with Peel and Pith Removed
¼ Red Onion Thinly Sliced
Handful of Feta Crumbles or Slices from Block
Mint
Dressing:
½ Cup Extra Virgin Olive Oil
¼ Cup Fresh Squeezed Orange Juiced
¾ tsp Sugar
Salt and Pepper
Assemble the fruit on a serving platter and garnish with red onion, feta and mint. Whisk orange juice, oil and sugar. Add salt and pepper to taste. Drizzle over salad.
Orange Marmalade Glazed Pork
I’ve altered the glaze in this recipe to my liking many times over and increased the amount of liquids used to ensure there is plenty to serve over rice. This glaze recipe can also be used as a chicken marinade, just omit the corn starch. To add a punch of tartness in flavor, add a couple tablespoons of grainy mustard to the sauce before reducing.
4 Bone-in Pork Chops
½ Cup Chicken Stock
½ Cup Fresh Squeezed Orange Juice
4 Tbl Orange Marmalade
2 Tbl Grainy Mustard (optional)
1 Tbl Corn Starch
2 Shallots Cut into Wedges
Drizzle Vegetable Oil
Kosher Salt
Pepper
White Rice Cooked (optional)
Preheat oven 425 degrees. Whisk chicken stock, orange juice and marmalade in a small pan over the stove. Simmer on low and reduce by half, about 15 minutes.
In a cast iron pan, add a drizzle of oil and heat to medium-high on stove top. Season pork with salt and pepper and add to pan. Sear 5 minutes and turn. Add rosemary and onion to the pan. Cook 5 more minutes. Pour marmalade sauce mixture over pork and bake about 10 minutes or until pork registers 140 degrees. Plate pork over rice. Return pan with sauce to medium-high heat on stove top. Add corn starch and cook until liquid is slightly thickened. Drizzle sauce over pork and rice.
Candied Orange Cheesecake
To round out our Florida stay, I wanted to serve a decadent dessert - a smooth orange infused cheesecake topped with sweet candied Florida oranges. I substituted the traditional vanilla extract in my favorite cheesecake recipe with Cointreau. You could also use orange extract if desired. To add a touch of sweetness, I decided to candy some orange slices in place of the traditional strawberry garnish.
1 ½ Cups Graham Cracker Crumbs - About 18 Squares
5 Tbl Melted Butter
¼ tsp sugar
Pinch of Salt
2 1/2 lbs Cream Cheese Softened
1 ½ Cups Sugar
¼ Cup Flour
5 Eggs
½ Cup Sour Cream
1 Tbs Cointreau or Orange Extract
For Candied Oranges:
1 Orange Sliced in 1/8” Slices
1 Cup Sugar
¾ Cup Water
2 tsp fresh Squeezed Lemon Juice
3 Tbl Fresh Squeezed Orange Juice
Preheat oven 325 degrees. Line the bottom of a 9” spring form pan with parchment paper. In a food processor, combine coarsely broken graham crackers, melted butter, sugar, and salt until finely crumbed. Press into the bottom of the spring form pan. In a large bowl, beat cream cheese, sugar and flour 4-5 minutes on med-high speed. Add eggs one at a time incorporating well after each addition. Add orange flavoring and sour cream. Mix on med speed one more minute until well combined. Pour into pan and bake for 90 minutes.
While cake is baking. Mix sugar, water and lemon juice in large frying pan over medium heat until sugar dissolves. Reduce to low simmer and add orange slices. Turn frequently and continue to simmer about 20 minutes. Remove from heat and let cool in pan.
Cool cake for 45 min at room temperature and then about 2 hours in refrigerator. Pat orange slices with paper towel to remove any liquid. Arrange orange slices on top of cake. Return liquid from cooking orange slices back to stove top over medium heat. Add orange juice and reduce until syrupy. Serve cheesecake slice on a plate with a drizzle of orange syrup.
Enjoy!
Renée Meuse Lovley