Your New Summer Squeeze

Orange You Excited?

Oranges0620

June 2020 Issue
by Lindsay Gifford
Recipes, Information and Photography Provided by Florida Department of Citrus

Sweet, delicious and filled with the wonderful flavor of citrus, oranges can be a juicy addition to nearly every meal. That’s right, your new favorite summer squeeze offers up zesty bright notes with each succulent slice or sip. From dressings and marinades to seafood and sorbet, oranges are tasty treats for fun-filled family feasts.

When you think of Florida, you think of oranges—they’re as synonymous as America and apple pie. But why is that? Citrus was first farmed commercially in Florida i'n the mid-1800s, with the first orange trees planted in St. Augustine in the mid-1500s. Oranges thrive in Florida’s subtropical temperatures, abundant rainfall, plentiful sunshine and unique, sandy soil. Florida’s natural conditions tend to grow juicier oranges with a distinctive taste and look.

According to the Florida Department of Citrus, “The juiciness of Florida Oranges is part of the difference between Florida Orange Juice and orange juice from other places in the world. Our oranges are juicier and provide more of the great taste that you love. In fact, more than 90 percent of the oranges grown in Florida are squeezed for 100% orange juice. Florida is the second largest producer of orange juice in the world and the largest in the U.S.”

Drinking Florida Orange Juice is not only delicious, it delivers a powerful combination of nutrients, vitamins and antioxidants with proven health benefits, including vitamin C, potassium and folate, with no added sugar. From helping to reduce the risk of kidney stones to fighting inflammation, Florida Orange Juice is an excellent choice for overall health.

With our new summer squeeze in mind, we went to the Florida Department of Citrus to get the juice on Florida Citrus Growers. Their website is a treasure trove of tasty tidbits including a 360 degree Florida Orange Grove experience immersive video, health benefits and an insider’s look at how growing citrus is not just a family tradition, it is a way of life. Read on for a slice of terrific techniques and tangy tastes. And for an extra squeeze, check out www.floridacitrus.org/oj for hundreds of zesty, citrus notes.

Oranges0620 ShrimpQuinoa

Prep Time: 5 mins  |  Cook Time: 20 mins  |  Servings: 4

1 cup Florida Orange Juice    
2 cups Water
1 cup Quinoa            
1 Tbsp Hot sauce
1 Tbsp Honey            
1 Tbsp Soy sauce
6 Tbsp Vegetable oil, divided    
2 Tbsp Lime juice
1 Tbsp White miso         
¼ tsp Kosher salt
⅛ tsp ground Black pepper    
1 Bell pepper, diced
3 Scallions, sliced        
1 Avocado, sliced
2 Tbsp Cilantro, chopped    
1 tsp Sesame seeds
1½ lbs. Shrimp, peeled and deveined
1 English cucumber, sliced into half moons

Place water in a pot and bring to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Once cooked, fluff with a fork. While quinoa is cooking, place Florida Orange Juice, hot sauce, honey, soy sauce, 4 Tbsps vegetable oil, lime juice, and miso in a bowl and whisk together. Set aside half of the mixture. Add shrimp to remaining half and marinate for 15 minutes. Heat a large skillet/wok over medium-high heat and add 2 Tbsps vegetable oil. Season shrimp with salt and pepper then add shrimp to skillet and sauté, cooking approximately two minutes per side until pink and cooked through. Place ½ cup quinoa in a bowl and top with pepper, cucumber, scallions, avocado and shrimp. Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.


Orange Braised Fennel Bruschetta with Goat Cheese
Prep Time: 10 mins  |  Cook Time: 20 mins  |  Servings: 4

1 cup Florida Orange Juice        Oranges 0620 Braised Fennel Bruschetta with Goat Cheese Cropped edited
2 tsp Garlic, minced
2 Tbsp Extra virgin olive oil        
¼ tsp Black pepper
¾ cup Low sodium chicken broth    
5.3 oz. Goat cheese
10 Basil leaves, chiffonade
½ cup Almonds
½ cup Arugula                
1 Tbsp Honey
2 cups medium Fennel bulbs
1 whole wheat French baguette, cut into 16 slices

Core, remove tops and dice fennel. Chop almonds in a food processor and set aside. Mince garlic in a food processor. Sauté fennel with garlic and 1 Tbsp olive oil for five minutes or until browned. Deglaze pan with Florida Orange Juice, scraping brown bits up to incorporate into liquid. Add chicken broth and black pepper, bring to a boil, and reduce until liquid is almost fully absorbed, approximately 5 to 10 minutes. Let cool. Slice baguette into ¼ inch slices and toast. Spread with goat cheese, top with fennel mixture and chopped almonds. Drizzle the remainder of the olive oil and honey, then top with basil and a few arugula leaves.


Mahi Mahi with Charred Orange Citrus Coleslaw
Prep Time: 10 mins  |  Cook Time: 15 mins  |  Serves 4

1 cup Florida Orange Juice
            Oranges 0620 Florida Citrus Mahi Mahi Recipe with Charred Orange Citrus Coleslaw 1
8 Florida Oranges, halved
    

¼ cup Shallots, minced                
3 tsp Olive oil
        
    

1 stick Unsalted butter, room temperature
    
½ cup White wine

4 Mahi mahi fillets, cut into 6 oz. pieces        
½ cup Heavy cream

For Charred Orange Citrus Coleslaw:
1 cup Florida Orange segments
            
½ cup Florida Grapefruit segments


½ cup Red cabbage, shredded
            
½ cup Napa cabbage, shredded

½ cup Orange bell pepper, julienned
        
Salt and pepper to taste

Using a grill pan over high heat, char the Florida Orange halves. Once charred, remove and set aside. In a 1-quart saucepan, reduce the Florida Orange Juice to ¼ cup. Allow to cool. In a separate 1-quart saucepan, add 1 tsp olive oil and the minced shallots. Cook until translucent, approximately 1 to 2 minutes. Add the white wine and reduce until almost dry, then add the heavy cream and reduce by half. Squeeze 4 of the charred oranges into the heavy cream and reduce for another 2 minutes. Whisk in the butter and set aside over a warm water bath.  In a stainless steel bowl, combine the cooled Florida Orange Juice reduction with the slaw ingredients. Season with ¼ tsp salt, mix and keep cool. In a sauté pan over medium-high heat, add 2 tsps olive oil and allow the oil to come up to its smoke point. Season the mahi mahi with salt and pepper and sear, flesh side down, for 1 minute. Turn the fish, reduce heat and cook until the fish is fully cooked, about 4 to 5 minutes. Place the fish on a plate. Equally portion the citrus slaw over the top. Spoon 2 Tbsps cream sauce around fish and garnish with a charred Florida Orange.



Oranges0620 RosemaryChickenPrep Time: 15 mins
Cook Time: 45 mins  |  Servings: 8


8 bone-in, skin-on Chicken thighs*    
½ tsp dried Thyme

½ tsp dried Oregano            
½ tsp Kosher salt

¼ tsp freshly ground Black pepper    
2 Tbsp Unsalted butter

*Can substitute with boneless, skinless chicken breasts or thighs

For the Orange Rosemary Glaze:

1 cup Florida Orange Juice        
2 cloves Garlic, minced

¼ cup Chicken stock            
2 Tbsp Maple syrup

2 Tbsp Honey                
1 Tbsp fresh Rosemary

2 Tbsps Parsley leaves, chopped fresh    
Salt and pepper, to taste

Preheat oven to 400° F.
Season chicken with thyme, oregano, salt and pepper and set aside.
Melt butter in a large oven-proof skillet over medium-high heat.
Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side. Set aside.
Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1 minute.
Stir in Florida Orange Juice, chicken stock, maple syrup, honey and rosemary and season with salt and pepper.
Bring to a boil, then reduce heat and simmer until slightly thickened, about 3 to 5 minutes. Return chicken to skillet. Place skillet into oven and roast until completely cooked through, about 25 to 30 minutes.
Serve immediately, garnished with parsley, if desired.


To Download a PDF of the Dressings, Cocktails and Marinades click here!

Oranges0620 DressingsMarinadesandCocktails


Oranges0620 CrabCakes
Prep Time: 20 mins  |  Cook Time: 40 mins  |  Servings: 6

For Crab Cakes:

1 cup Florida Orange Juice
             
2 Tbsp Butter
Florida Orange zest, for garnish
             
½ cup Celery, minced
½ cup Red bell pepper, finely diced
      
¾ cup light Mayonnaise
½ cup Yellow onion, minced
             
1 Egg, lightly beaten
1½ tsp Old Bay Seasoning®
             
2 tsp Dijon mustard

1 tsp Worcestershire sauce
             
6 Tbsp Olive oil, divided
2¼ cups Panko breadcrumbs, divided
   
Fresh tarragon, for garnish
1½ lbs. Maryland blue lump crab meat, picked


For Citrus Hollandaise Sauce:

1 cup Florida Orange Juice
             
2 Egg yolks

1 Tbsp Tarragon
                 
1 Tbsp Lemon juice

1 tsp Original TABASCO® brand Pepper Sauce

Salt and pepper, to taste

Melt the butter over medium heat in a medium-sized pan. Add red peppers, onions and celery, cook until onions are translucent. Add Florida Orange Juice and simmer until reduced by ⅔. Remove from heat, place in a mixing bowl and refrigerate until cool. Add crab meat, mayonnaise, egg, mustard, Old Bay Seasoning®, Worcestershire sauce and 1¼ cups panko breadcrumbs. Mix gently until incorporated, being careful not to overmix or break up crab meat. Place mixture in the refrigerator until well chilled. Once chilled, form into 6 patties and lightly coat with remaining 1 cup panko breadcrumbs. Place Florida Orange Juice in a medium saucepan and bring to a simmer. Cook over medium-heat until reduced by half. Remove from heat and refrigerate until chilled. Place Florida Orange Juice reduction, egg yolks, tarragon, lemon juice and Tabasco® in a food processor. Process ingredients while slowly adding melted butter in a steady stream until fully incorporated. Season with salt and pepper to taste. Set aside and keep warm. Heat a large nonstick sauté pan over medium heat. Add 3 Tbsps of olive oil and cook half of the crab cakes until golden brown on both sides. Remove crab cakes and place on a baking sheet in a warm oven. Repeat with remaining olive oil and crab cakes. Serve crab cakes with Citrus Hollandaise spooned on top. Garnish with Florida Orange zest and fresh tarragon.



Roasted Garlic Crab
Prep Time: 15 mins  |  Cook Time: 20 mins  |  Servings: 4

½ cup Florida Orange Juice             Oranges 0620 RoastedGarlicCrab
2 Tbsp Butter        
2 Shallots, minced
2 Tbsp fresh thyme leaves            
Salt and pepper to taste    
2 Tbsp Olive oil
Fresh chopped parsley, for garnish     
4 cloves Garlic, minced
2 large crabs, parcooked, cleaned, claws, legs removed and with rib sections cut up in 2-inch chunks (lightly crack the claws so themeat inside will soak up the other ingredients)

Preheat the oven to 500° F. Melt the butter and olive oil in a Dutch oven over medium-high heat. Add garlic and shallot, cook until fragrant. Add the crabs, thyme, salt and pepper. Stir for a few minutes to combine. Place the pot in the oven and roast for about 10 to 15 minutes until the crabs are heated thoroughly and all meat is opaque, not translucent. Remove the pot from the oven and transfer the crabs to a plate. Add Florida Orange Juice to the Dutch oven and stir to combine with the rest of the ingredients. Boil until the sauce is reduced by half, about 5 minutes. Spoon the sauce over the crabs and garnish with parsley. Serve immediately.


Grilled Orange Fruit Pizza with Citrus Mascarpone
Prep Time: 15 mins  |  Cook Time: 20 mins  Servings: 4

¼ cup Florida Grapefruit Juice
Oranges0620 Pizza
2 cups Florida Oranges, segmented

1 cup Mascarpone

Pizza dough ball, divided into 4

4 Peaches, halved

1 cup bittersweet Chocolate, melted
1 cup Cherries, pitted

Combine Florida Grapefruit Juice and mascarpone, refrigerate. Following package directions, stretch and bake the individual pizza dough crusts and place each on its own plate. On a preheated grill, grill peaches until grill marks are present on the fruit. Slice into quarters. Spread the mascarpone over the baked pizza crusts. Arrange the fruit over the top of the pizzas and drizzle with melted chocolate.



Shaved Brussel Sprouts with an OJ Twist
Prep Time: 10 mins  |  Cook Time: 20 mins  |  Servings: 4

1⅛ cups Florida Orange Juice            Oranges0620 BrusselSprouts
2 tsps Dijon mustard
2 cups Red onion, thinly sliced          
1 Tbsp Extra-virgin olive oil
¼ cup toasted Pecan pieces           
½ tsp Kosher salt    
2 Tbsps Florida Orange Juice
5 cups (10 oz) shaved Brussels sprouts

In a medium saucepan, bring Florida Orange Juice to a boil over medium-high heat. Reduce heat and continue a soft boil uncovered for about 18 minutes or until the juice is reduced to about 2 or 3 Tbsps. Stir occasionally and adjust heat as necessary to avoid over boiling. Remove saucepan from heat and stir in Dijon mustard. Set aside. Heat a large skillet over medium-high heat and coat with extra-virgin olive oil. Sauté shaved Brussels sprouts for 3 to 4 minutes. Add onion and salt and sauté for another 3 minutes or to desired tenderness. Add Florida Orange Juice, scrape the bottom of the pan and cook for about 30 seconds. Remove from heat. Mix in the Florida Orange reduction and sprinkle with toasted pecans just before serving.


Vegan Florida Orange Sorbet
Prep Time: 8 hrs  |  Cook Time: 5 mins  |  Servings: 2-3

2 cups Florida Orange JuiceOranges0620 Sorbet
3 Bananas
½ tsp Vanilla
¼ tsp Ginger
Sprig of mint (for topping)

Fill an ice cube tray with Florida Orange Juice and freeze until solid. Cover a baking sheet with wax paper. Slice bananas and lay them flat on the baking tray. Freeze for at least 8 hours. In a blender, add frozen Florida Orange Juice cubes, frozen banana slices, vanilla and ginger. Blend until the mix becomes creamy and smooth. Serve immediately.

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