Haricots Verts à l’Orange – Green Beans with Orange

Haricots Verts à l’Orange

2 cups Green Beans, stems removed
1 red Peperocini Pepper, de-ribbed, de-seeded, minced
2 cloves Garlic, minced
1 Tbsp Olive Oil
1/4 cup Orange Juice
1 tsp Orange Zest
Salt and Pepper to taste


  • Heat the Olive Oil on Medium in a heavy skillet.
  • Add the Garlic and Peppers, and toss for 1 minute.
  • Add the Green Beans and mix well. Toss for about 4 minutes.
  • Add the Orange Juice, and continue to toss until Greenbeans are a bright Green, depending on skillet and heat, about 3-5 minutes.
  • Remove from heat. Toss in Salt and Pepper to taste, and garnish with Orange Zest.

Makes 4 servings.

NOTES: This adds a citrus flavor to the Green Beans that is a little sweeter and hotter than the normal Lemon juice that one often sees with a stovetop Green Bean saute.


Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste


  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.

Ginger Citrus Glazed Salmon

Ginger Citrus Glazed Salmon and Roast Broccoli

2 Salmon Filets (6-8 oz each)
Juice of 2 Oranges (medium size)
Juice of 1 Lemon
Juice of 1 Lime
2 Tbsp Butter
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
1 tsp Crushed Red Pepper
1 Tbsp Honey
Salt and Pepper to taste


  • Preheat Oven to 400°F.
  • Combine the Juice, Butter, Ginger, Garlic, Crushed Red Pepper, and Honey in a Sauce Pot on medium heat. Reduce in half.
  • Place the Salmon filets on a greased baking sheet, and sprinkle with Salt and Pepper to taste. Bake for 7 minutes.
  • Remove from oven and cover with Glaze.
  • Return to the Oven and cook for an additional 7 minutes, or until desired done-ness.

Makes: 2 Servings.

Notes: This is a simple and flavorful way to do Salmon. You can even toss it up by adding some mango or Pineapple juice to the mix.

Purée de Carottes – Mashed Carrots

Purée de Carottes

1 lbs. Baby Carrots
1/2 cup Orange Juice
2 cloves Garlic, crushed
1 slice Ginger
1/2 tsp Cumin powder
1 Bay Leaf
2 sprigs Thyme
1 sprig Rosemary
2 Tbsp Parsley, chopped
1/2 cup Butter
Salt and Pepper to taste
Water for boiling


  • Place the Carrots in the a Sauce pan with the Orange Juice and enough additional Water to cover over the Carrots.
  • Tie the Bay Leaf, Rosemary, and Thyme into a bouquet garni, and place in the water with the Carrots.
  • Add the crushed Garlic, and the slice of Ginger.
  • Bring to a boil; reduce the heat and simmer for 15 to 20 minutes, or until fork tender.
  • Drain, and remove the Bouquet Garni, and Ginger (keep the Garlic).
  • Place in a Food Processor and mix with the Cumin, Butter, and Salt and Pepper to taste.
  • Place in a serving dish, and garnish with the Parsley.

Makes 4 servings.

NOTES: Carrots are hard to manually mash because of their fibrous nature. Thus, I have employed the use of a Food Processor. You may also choose to cook it with a potato and mash it with it as well.

Ṽ›Ɣ – Replace the Butter with Margarine.


1 bottle Malbec
2 1/2 cups Apple Juice
1/2 cup Brandy
1/4 cup Gin
1/4 cup Vodka
Juice of 1 Orange
Juice of 1 Lemon
4 Tbsp Granulated Sugar
1 Orange, diced
1 Lemon, diced
1 Apple, diced


  • Combine all ingredients in a large pitcher.
  • Stir well and refrigerate

Makes about 8 cups.

NOTES: This Sangria is a strong Sangria with lots of flavor. The first time I had Sangria was oddly in Germany in High School when I was an exchange student. I prefer a good Argentine Malbec wine, though you can use whatever dry red wine you prefer.

Palm Breeze

1 part Orange Juice
1 part Pineapple Juice
1 part Coconut Rum
Maraschino Cherry for Garnish
Orange 1/4 Wedge for Garnish


  • Combine the Rum and Juices. If doing an individual cocktail, put them in a shaker. If making a large amount, add the Rum first, then the Juices and stir well.
  • Pour over Ice and Garnish. If doing an individual cocktail, use a Highball Glass.

NOTES: This screams “SUMMER!” to me. It is tropical, and refreshing, and you can fool yourself into thinking you’re healthy since it’s 2/3 fresh juice. I recommend getting pulp-free juice for this, as it is smoother and like a punch–and whatever you do, make sure it is natural juice–not concentrate with preservatives and HFC.

Sex on the Beach

2 parts Vodka
1 parts Peach Schnapps
2 parts Orange Juice
2 parts Cranberry Juice
Orange Slice (per glass)Directions:

  • Combine all liquids and mix well
  • Serve in a Highball Glass
  • Garnish with Orange Slice

NOTES: This was probably the first mixed drink I ever had. It was at an ΑΨΩ party in college.

Published in: on October 9, 2009 at 5:21 am  Leave a Comment  
Tags: , ,

Wassail Punch

5 pints Apple Cider
1 pint Orange Juice
1 pint Cranberry Juice
1 cup Pineapple Juice
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain


  • In a large pot (at least 1 gallon), bring the Cider and Juices to a boil.
  • Reduce heat, add the Sugar, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Cider mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.
Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

This punch, is a non-alcoholic form based on Apple Cider rather than the traditional Ale.

See Also:
Traditional Wassail

Shirley Temple

7 parts Ginger Ale
1 part Grenadine
3 Maraschino Cherries
1 Orange Wedge


  • Place the Ice in a Highball Glass.
  • Add the Ginger Ale then Grenadine.
  • Garnish with Cherries and Orange Wedge

: This drink was allegedly made for Shirley Temple, although two different places claim to have made it originally: The Royal Hawaiian Hotel in Waikiki, and Chasen’s Restaurant in Beverly Hills.  Variations such as Orange Juice and the type of Soda used stem from the two different origins.  I cannot find any place that authoritatively verifies what is the Original form.


Substitute Lemon-Line Soda for Ginger Ale
Decrease preferred Soda to 5 parts and add 2 parts Orange Juice

Orange Icing

Ingredients:Vegan VariationVegetarian
2 cups Confectioners Sugar, sifted
2 Tbsp unsalted Butter, room temperature
2 Tbsp Orange Juice
1 Tbsp Orange Zest
1/4 tsp Vanilla Extract
1/4 tsp Cloves, ground


  • In a large mixing bowl, combine Sugar, Zest, Vanilla, Cloves, and Butter.
  • Slowly incorporate the Orange Juice so that no lumps occur.

Orange Whipped Dip
Fold into 2 cups Whipped Cream and serve with a Fruit Tray

Ṽ›Ɣ – Use Margarine instead of Butter. If doing Orange Whipped Dip, use a Non-Dairy Whipped Topping.

Suggested Uses:
Icing on Orange Cookies
Icing on Sugar Cookies

Orange Cookies

1 1/2 cups All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cloves, ground
1/3 cup Buttermilk, lightly whipped
1/2 tsp Vanilla Extract
1/3 cup unsalted Butter, room temperature
1/2 cup Sugar
1 large Egg, beaten
3 Tbsp Orange Juice
1 Tbsp Orange Zest, grated

Orange Icing


  • Preheat oven to 350°F.
  • Sift Cloves, Flour, Baking Powder, and Salt into a large bowl.
  • In a second bowl, combine Buttermilk, Egg, and Vanilla Extract.
  • In a third mixing bowl, cream the Butter and Sugar.
  • Using a blender, incorporate the Flour and Buttermilk mixtures. Pour a little of the Flour mixture and mix, then a little of the Buttermilk and mix.
  • When all is incorporated, slowly add the Orange Juice and Orange Zest
  • On a greased baking sheet, spoon batter (2 Tbsp each). Try to make them round, and leave 1 inch room between drops.
  • Bake for 12-15 minutes, or until cookie puffs and begins to lightly brown.
  • Remove and let rest on wire rack.
  • Frost the underside of the cookies and flip so that the frosted side is the new top.

Cranberry Sauce

1 cup Granulated Sugar
1 cup Water
4 cups Fresh Cranberries
1/2 Tbsp Orange Zest
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves


  • Clean Cranberries, removing bad ones and leaves.
  • In a large saucepan (with lid), bring Water and Sugar to boil.
  • Add Cranberries, and cover with lid.
  • Cranberries will begin to pop, and can splatter. This is HOT, thus why the lid is there.
  • After 5 minutes, reduce heat to low, and remove the lid.
  • Cook down mixture until thickened, and Add Spices and Zest.

NOTE: Some people serve it hot, but I prefer it cool. If you want to make a “jelled” version, use 2 Tbsp Orange Juice instead of Zest. After cooking, use a wire strainer and push the pulp through. You may need to reduce the sauce more.

Orange Glazed Carrots

Ingredients:Vegan VariationVegetarian
1 lb Baby Carrots
1/4 cup Orange Juice
3 Tbsp Brown Sugar
1/4 tsp Corn Starch
2 Tbsp Butter
1/4 tsp ground Ginger
1/4 tsp ground Cinnamon
1/4 tsp Orange Zest
1/4 tsp Lemon Zest
1 pinch Salt
1/4 tsp Fresh Parsley, chopped


  • In a saucepan, bring the Carrots to a boil, until tender. Drain and return to Saucepan.
  • In a small bowl, whisk together Corn Starch and Orange Juice until no lumps.
  • Combine Orange Juice Mixture and all ingredients except Parsley into the saucepan with the Carrots.
  • Cook on low heat until sauce thickens and is bubbly.
  • For plating, garnish with Parsley.

Ṽ›Ɣ – Substitute Margarine for the Butter.

Jerk Marinade

5 cloves Garlic
1 cup Cilantro, fresh, chopped
1 cup Thyme, fresh, chopped
1/4 cup Ginger, fresh, cubed
1 Tbsp Honey
1/2 Tbsp Salt
1 tsp Cloves, ground
1 tsp Allspice, ground
4-6 Habanera Peppers, remove cap and seeds (DO NOT TOUCH EYES)
1/2 cup Orange Juice


  • Combine all ingredients into a food processor.

Submerge Chicken or Steak in mixture for at least 24 hours (the longer, the better), storing in a sealed container in the refrigerator. One can apply directly to a chicken or steak and grill immediately, however marinating adds more flavor.