Now I have to confess…growing up this was one vegetable I could not/would not eat. In fact, I went without dessert for one whole year but that is another story.
This is a wonderful way to elevate the lowly carrot to a “company-worthy” side dish to anything barbecued.
- 2 1/2 cups carrots, sliced in 1/2 inch pieces
- 3 tbsp. ginger preserves, chopped
- 1 tsp. grated fresh ginger
- 2 tbsp. frozen orange juice, concentrate, thawed
- 1 tbsp. butter
In a saucepan, cook the carrots in lightly salted water for about 4 minutes. Drain and set aside.
In the same pot (save dishes) combine the ginger preserves, orange juice, grated ginger and butter, stirring until melted. Return the carrots to the pot, cooking, uncovered, for about 6-7 minutes until the carrots are tender and glazed.
Serve with barbecued ribs or chicken, along with buttered fettucine noodles. Awesome!
Avocado and Pomegranate Salad
Now THIS is different. With the use of dark rum and fig balsamic vinegar, it is refreshing and really neat – both in ingredients and flavours.
- 2 navel oranges
- 3 tbsp. olive oil
- 1 tbsp. fig balsamic vinegar
- 1 1/2 tsp. fresh lime juice
- 1 tsp. dark rum (in the salad, not you)
- pinch of salt and freshly ground pepper
- 6 oz. argula, washed and dried
- 1 oz. cilantro leaves, washed and dried
- 2 ripe avocados, peeled and sliced, brushed with some lime juice so they don’t turn brown.
- 1/4 cup pomegranate seeds
Use a sharp knife to remove the skin and white pith from the oranges. Over a small bowl to catch the juices, slice the oranges in 1/8 inch rounds.
In a small bowl combine 1 tbsp. of the orange juice, lime juice, olive oil, balsamic vinegar, salt, pepper and rum. Set aside.
In a medium sized bowl, combine the arugula and cilantro, toss with about half of the dressing. Arrange the orange rounds and avocado slices on top of the greens, and lightly drizzle the remaining dressing over the orange slices. Sprinkle the pomegranate seeds over the salad. Serve.
Voila! Again, you gave a spectacular presentation to the lowly salad and came away looking like a rock star. Good for you.
Yummy.
Peach and Blackberry Cobbler
This makes a great Summer/early Fall, anytime kind of dessert. I promise you, the dishes will be licked clean.
- 6 peaches, peeled and sliced thin
- 1 1/2 cups fresh blackberries
- 1/4 cup freshly squeezed orange juice
- 1/2 cup sugar
- pinch of nutmeg (small one)
- 2 tsp. cornstarch
- 1 pre-made 10 inch pie sheet (from the grocer’s)
Preheat oven to 400 degrees. Bring all the filling ingredients to a boil in a large saucepan, then turn down the heat and simmer until it becomes thick. (Don’t let it burn).
Spray with non-stick Pam an 8 or 9 inch springform pan, spread the mixture evenly until it is all used.
Cover with the pastry topping (you can make your own, of course). I even like using 4-5 phyllo sheets (pre-buttered between the layers). Be sure to brush an egg wash over the pastry and then sprinkle with about 2 tbsp. of sugar.
Bake for about 15 minutes. Check it and then turn down the temperature to 350 and watch that it browns evenly without burning.
Let cool at least 15 minutes before serving with either ice cream or whipped cream.
Need I say, this is yummy?
Summer Berry Smoothie
I love smoothies, but I have never served a ‘diet’ smoothie. Nope, not this one either.
- 1/2 cup fresh blackberries
- 1 cup fresh raspberries
- 1/2 container raspberry yogurt
- 1-2 tbsp. honey
- 1-2 tbsp. orange juice
- 1/2 cup whipping cream
- 1 tsp. vanilla
Place all but the whipping cream in a blender and puree. Add the whipping cream and blend for a few seconds (don’t want butter, just thicker)
Pour into two glasses, add a dollop of whipped cream and a fresh raspberry and blackberry.
It doesn’t get any yummier than this.
The Glam Martini
Glam…glamourous…yummm!
- 6 parts Grey Goose Vodka
- 5 parts fresh Orange juice, no pulp
- 1 part mango nectar
- 6 parts grapefruit juice
- 1 part Grand Marnier
Pour ingredients into shaker filled with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a thin orange slice.
Sounds good, tastes great. Try it!
Blackberry Syrup
This is super easy and you can use it for any dessert, pancakes, or scones, etc.
- 2 cups fresh Blackberries
- 1/4 cup berry sugar
- 1/2 cup orange juice (no pulp)
In a saucepan, combine these ingredients and cook over five minutes over medium heat.
Lower heat when the sauce begins to simmer and continue cooking for 15 minutes.
Serve warm over whatever you want . It is yummy, yummy in the old tummy. Pancakes never tasted sooooo good!
Fresh Peach Smoothie
What a way to start the day. Fresh, ripe, juicy peaches …mmmmmm
- 8 large peaches, ripe of course, peeled and chopped
- Juice of 2 large oranges (not Seville)
- 1/2 cup honey
- 650 g of peach yogurt (whipped)
- 1/2 cup or more of whipping cream
In a blender, puree the peaches until smooth. Add the orange juice and mix really well. Add the honey and now blend completely.
Add the yogurt and mix until well blended; add the whipping cream. Whip this for about 15-20 seconds until it thickens up a bit. Pour into 6 glasses or 4 larger size glasses.
As a garnish, add a tsp of chopped peaches gently on the top. You will definitely be the Queen of the breakfast fare with this.
Christmas Gumdrop Cake
I posted this last year and believe it should make an appearance again. Holiday smells are emanating from the kitchen as we speak. This is true. I am making a gumdrop Christmas Cake for kiddies (they don’t seem to like the ordinary kind). This will be eaten up in a flash, so good. Gumdrops, skor bits, hmmm.
Serves 12
- 1 cup butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1 1/2 cups orange juice, divided
- 3 1/2 cups sifted flour
- 1 1/2 tsp. baking powder
- pinch salt
- 1 tsp. orange extract
- 1 tsp. pure vanilla
- 1 pkg. baking gumdrops
- 1 cup golden raisins
- 1/2 cup Skor bits
- flour for coating raisins and gumdrops.
Preheat oven to 350 degrees. Using the wrapper off the butter, grease and flour a 10 inch tube pan.
In a large mixing bowl cream the butter and sugar until very fluffy, beat in the eggs one at a time, mixing well after each one.
In a separate bowl, sift the dry ingredients and on low speed, add to the butter and egg mixture, alternating with 1 cup orange juice. (Depending on where you live, you just may have to add a bit more juice.)
Stir in the flavourings. In a bowl add the raisins and gumdrops to about 1 tbsp. flour and run your fingers through it, making sure all are covered with the flour. ….the raisins and gumdrops, not your fingers….although…..
Add to the mixture and stir in. Mix well and put into prepared pan. Bake for 1 1/2 hours.
Remove from oven and with a fork, poke the entire surface. SLOWLY pour the remaining 1/2 cup orange juice, ensuring all the juice has been absorbed. Wrap in parchment paper and tin foil and store in the freezer (if not using in a week) or fridge until ready to cut up for the trays.
I’m not a kid, but I love this cake and I am not alone….in this house…just sayin’.
Healthy Martini
this is sooooo healthy for you. Makes you think it could have been considered for breakfast. Hush! The children are listening. Try this on a beautiful sunny, let’s bbq kind of day OR just relaxing on a sunny deck with not a care in the world.
- 2 parts Orange Vodka
- 1 part Triple Sec
- 2 parts orange juice
- 1 part white Chocolate liqueur
Pour ingredients into a shaker filled with ice and strain into prepared martini glasses. Garnish with (what else?) a slice of fresh orange.