Famous Florida Chefs' Favorite Citrus Recipes

FAVO

FORWARD ........ Florida is not only blessed with an abundance of the finest citrus in the world; but also with professional chefs who know how to prepare oranges and grapefruit in a variety of of appetizing dishes. In this book we present a collection of the favorite citrus recipes of many of the most talented chefs in the country, dishes that are featured by d istin­ guished restaurants located in a great many of the state's most popular resort and tourist areas. Many of these recipes call for quantities which are too large for the average home. To reduce amounts of various ingredients for smaller servings, refer to table of equivalnts printed on page 34. The Florida Citrus Commission acknowledges with deep appreciation the contributions made to this publication by:

Bertha Hahn, Food Editor" Miami Daily News, Miami, Florida Florida Power and Light Co., Home Service Represe ntatives, Miami. Florida. Grace Barr, Food Editor, Olando Sentinel, Orlando, Florida Ann McDuffie, Food Editor, Tampa Tribune, Tampa, Florida Hal Gardner. Editor

© FLORIDA DEPARTMENT OF CITRUS

•

LAKELAND, FLORIDA

LE CHATEAU

CHEZ BRUCHEZ

BRAHMA

HOLIDAY INNS

ROBERT MEYER MOTOR INN

MANGER

PICCADILLY

INTERNATIONAL INN CAUSEWAY

CITRUS CLUB

INN

SHERATON INN

FOXFIRE I

STATLER HILTON

OCEAN GRILL

N

CHALET SUZANNE

E

BEACHCOMe' R CARELESS NAVIGATOR

HIGHLANDER

BUCCA�EER AZURE TIDES TIDES

BATH CLUB STATLER HILTON GALT OCEAN MILE MAl

KAI

CREIGHTON.S BEACH CLUB HOTEL.

SHERATON HOTEL

SURF CLUB

RIVIERA COUNTRY CLUB

PLANTATION EASTERN STEAMSH IP HOLIDAY INN

\ NORTHWEST ORIENT AIRL � NE DUPONT PLAZA HOTEL JOCKEY CLUB

2

LINES

GATTI DIPLOMAT

DEAUV LLE HOTEL

SEA VIEW HOTEL

CARILLON HOTEL E9EN ROC HOTEL

KE'( BISc:'�YNe;.. HOTEL FONT INEBLEAU HOTEL AMERICAN ,

HOTEL

....-------TABL .. E OF EQUIVALENTS --------. 1 lb., shelled

Almonds Ap ples

1 lb. 1 lb.

. . . . . .. .

A p ricots Ap ricots Bananas Beans

1 1 .. % 1 1 1 1 3

Butter Butter ..,... ,.... . . Cheese, Amer; cheddar Cheese, cottage Cheese, c ream

Chocolate ...... . .. . . . . . . .... . .. Cocoa Coconut . , .. . . . . .. Cornstarch . . ......... Cream, whi pping Corn meal ..... .... Dates .. ;......... Eggs . ,........... Egg whites .

.

.

.

Egg yolks Fruits, candied Flour, all·purpose Flour, cake, sifted Lemon, juice Lemon ri nd, grated Ma::aroni, dry ....... ... Maca roni Ma rshmallows .... .. .. Meat, diced ...., ... Milk Noodles , . , ,.. . . . . .

.

Nutmeats . .. .. ... . .. Orange, medium " ...... O range j uice frozen

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

..1114 cups

.... .....

3 cups, sliced 3 cups, dried

lb. . .... . . 6 cups, cooked lb. . ... 21/2 cups, sliced lb., dried 1 cup stick ,.. ... . . . 112 cup stick 8 ta blespoons lb. 4 cups, grated lb. 2 cups oz. pkg. 6 ta blespoons oz. .,......... 1 squa re lb. .. ..... 4 cups lb. ..,.. ... 5 cups, shredded 10 teaspoons oz. . ...... . pint 4 cups, whi p ped lb. ....... .... 3 cups lb. ....... . ... 2 cups, pitted whole, Ig. 2 ounces cup, a bout 8 whites 16 yolks cup, a bout lb. ..... . ..... 3 cups 4 cups lb. .. ,...... lb. 4112 cups juiced 2 to 3 ta blespoons lightly grated " 11/2 to 3 teaspoons 3 cups lb. 2 cups, cooked cup lb., Ig. size 64 ma rshmallows lb. 2 cups quart 4 cups cup raw .11/4 cups, cooked 4 cups, coa rse chop lb. 6 to 8 ta blespoons Juice only .

.

.

.

.

.

6 oz. can 18 ounces fresh juice 1 to 2 ta blespoons 1 medium 2 cups, chopped Peanuts ...... . .. 1 lb. ..... .... Prunes 1 lb. ..... ..,.,.2 1/2 cups, dried Prunes .... .......... 1 lb. 4 cups, cooked 1 lb. seeded ... .. 2 1/2 cups Raisins 3 cups 1 lb. seedless Raisins .. . . .21/3 cups, raw 1 lb. Rice .............. Rice . . .. . . . . 3 to 4 cups, cooked 1 cup, raw Sugar, brown 1 lb. . .. ..21/4 cups, packed 1 lb. . ..31/2 cups Suga r, confecti o n e rs' 2 cups 1 lb. Sugar, granulated '.,. . .... Water .. .. . . .. . . . 1 lb. 2 cups *Remember that fresh squeezed orange juice, chilled orange juice and reconstructed fresh frozen orange juice a re equivalents; they ARE f resh orange juice in different market form. Orange rind, grated

BE SURE YOU GET THE REAL THING Today many a rtificially colored and flav­ ored juices a re frozen and packaged to look like real o ra n ge juice. Do not be de­ ceived. READ T HE LABEL BEFORE YOU BUY - GET THE REAL TH ING. 38

Real o range juice, fresh squeezed, frozen, chilled or canned a re completely natural products; this mea ns they conta i n not only natural vitamin C but many other nutrients your body needs. So do not compromise with substitutes.

O RA N G E G ROV E PI E MERINGUE I1h Cups gra nulated sugar 4 Egg whites % Tsp. cream of tartar FILLING 5 Egg yolks

2 Tb. lemon juice 3 Va 1 5 MERINGUE Heat oven t o 275 degrees. Beat egg whites until foamy, add cream of tartar and beat to stiff peaks. Gradually add sugar and con· tinue beating to very stiff peaks. Spread over a 9" pie plate which has been greased thoroughly, just to the edge. Sprinkle edge with finely chopped walnuts.

FILLING Beat 5 egg yolks slightly and add 1/2 cup sugar, 2 tb. lemon juice, 3 tb. grated orange

Tb. grated orange rind Tsp. salt P i nt heavy cream Florida oranges

rind and Va tsp. salt. Cook over boiling water, stirring constantly until thick, about 10 minutes. Fold in 2 oranges which have been cut in small pieces. Cool and fold in 1 cup whipped cream. Pour this mixture into center of m eringue and smooth over. Chill 12 hours or longer in refrigerator. Just before serving, top with m ounds of whipped cream (1 cup), leaving room for center to be filled with orange sections. Top cream with grated orange rind and deco· rate around center edge with orange slices.

Josef Schoen, The Tides Red ington Beach

TASTY CITRUS TRICKS 1. FOR ORANGE "PINWHEEL ROLLS" Grate outside rind of orange and add sugar, spread on dough, roll % inch thick. Cut as for cinnamon buns (use no cinnamon). Let rise if yeast dough. Bake. You may buy refrigerated dough and spread mixture on before folding into horns or triangles, etc. Use as m uch fi IIing as you Iike. 2. FLAVO R I N G T I P S where orange juice is called for in cooking: use frozen concentrate, undiluted right from the can instead of liquid juice. Do not add concentrate until after you have cook­ ed other ingredients with the water, with which you would dilute the con­ centrate. This avoids cooking the juice, giving full fresh orange flavor, and also saves preparation time. 3. ADD GRATED PEEL. Grated peel adds to any cooked orange recipe; also use it as a garnish. In using or eating oranges, remember there are valuable enzymes, vitamins and minerals in pulp and peel as well as in the juice. Dorothy Hunt

The Highlanders- Lake Wales

O. J. FOUNTAIN OF YOUTH A decorative and refreshing party in­ novation is the O. J. "Fountain of Youth", with orange juice replacing wine as the featured beverage.

Silver champagne fountains like this are usually available from equipment rental establishments. I n concentrate is used, reconstitute two to one rather than three to one, to allow for ice dilution. Also prevent possible clogging in pipes, strain juice to remove fruit segments. N. J. Lawrence - Citrus Club - Orlando 37

T H E S EAFOAM F LE ET Line champagne glasses with dark choco­ late graham cracker crust. 1 Pint Heavy Cream whipped

1 Tablespoon Powdered Sugar 1 Ounce Triple Sec Grated rind of one orange a nd % rind of lemon Orange sections (one orange) Whip cream, fold in powdered sugar. Add Triple Sec. and fold. Add 1/2 of the grated rinds·. Place in pastry bag, squeeze gen­ erous amount into glass on top of crust. Pyramid four orange sections on top and swirl remaining cream mixture on top_ Sprinkle remaining rind and freeze for 24 hours. Serves 6.

Tom Driscoll The Careless Navigator Treasure Island St. Petersburg

ORANGE ICE CREAM SAUCE FLAMBE

2 Cups Florida Orange Sections -

drained 2 Tablespoons of Butter 2 Tablespons of Brown Sugar 'h Teaspoon Cinnamon

1 % Bananas, Peeled a n d Sliced lh Cup Rum lh Cup Brandy Vanilla Ice Cream

Melt butter in saucepan. Stir in brown sugar, add cinnamon, sliced bananas and drained orange sections. Stir in rum and heat thor­ oughly. Slowly pour brandy over sauce and light flame. Spoon sauce over ice cream. 6 servings.

Norman Thalea- Carillon Hotel- Miami Beach B LOSSOMING ORANG E F LAM B E One large Valencia orange French Vanilla ice cream Lime Sherbet M a raschino cherry Lemon Hart rum (151-proof

flambe or 190-proof alcohol)

Assorted melon bal ls Falerum extract' 'Available at package stores With a decorating knife, cut through the stem of the orange in a perpendicular line to a point at the base. Continue cutting in this manner until you have fashioned what would be described as a rosette. Remove pulp carefully so as not to tear the orange peel. Mix together one cup of Lime Sher­ bet, one ounce of Lemon Hart rum, 1,4 ounce of Falerum* and set aside. Place the Maraschino cherry in a butter curler or spoon and draw it across the top of French Vanilla ice cream, forming a ball center. 36

Spoon the sherbet mixture into the orange rosette, placing the ice cream and cherry at the center. Top off with ball of sherbet. Reform orange to its original shape. Dry exterior with a towel and place in freezer' until frozen. Prior to serving, loosen the top end of the orange petals carefully so that it will blossom evenly when flamed. Place in a silver sherbet dish or Jubilee dish. Garnish with assortment of melon balls and serve Blossoming Orange Flambe.

C loyde Pate, Jr_- The Cove Inn - Naples

ORANGE FREEZE 1 Cup fresh Orange Juice, Scoop Orange or Lemon Sherbet Dash of Grenadine Sections of sliced oranges Whip in blender until thick and creamy.

Albert Maury Deauville Hotel Miami Beach

THE "SUNSHINER" Into a shaker put cracked ice, jigger Triple Sec, % jigger Galliano, Fresh Florida Orange Juice, shake well and pour into champagne glass.

112

The Careless Navigator Treasure Island St. Petersburg

ORANGE BRULOT (CREOLE STYLE)

ORANGE,CURRANT BURGUNDY SAUCE

1 orange, thin skin, wash and d!y. Plunge into hot water for

1%

5

minutes

oz. of C ognac

1 lump of sugar Using a sharp knife, cut orange in half. Remove . . pulp of orange by inserting edge of thin spoon . between skin and pulp. Work around entire half of orange to separate. Carefully roll skin frol!1 pulp, turning it inside out, then turn and use thiS skin for cup. Place on lower half of orange. (stand) Fill cup with the cognac. Place lu�p of . sugar in a teaspoon filled with cognac and Ignite. When sugar begins to color, gently float onto �ur· face of cognac in orange cup. When flame flick­ ers, blow out and serve.

John Anderson - Marina Jack - Sarasota

1

Cup fresh Orange Juice,

V2 Cup Burgundy Wine 1 Cup Currant Jelly. Blend all ingredients over boil­ ing wate�. When hot, thick�n with a little cornstarch, diS­ solved in a I ittle water. De­ pending on the jelly. 1 tbsp. is usually sufficient, the con­ sistency should be like Karo Syrup. Delightful with Vanilla Ice Cream or Roast Duck. R. B. Siple - Garden Seat Restaurant, Clearwater 35

FLORIDA C,TRUS REFRESHERS

F LO RIDA DE R BY DAIQUIRI

,. , I

•• '(iJ J ' I '

.,1/

- -.� '�>'-'

l/Z oz. Fresh Lime J uice 1 oz. Fresh Orange Juice % oz. Simple Syrup (or scant tsp. sugar) lljz oz. Puerto Rica n White Rum 1 cup crushed ice Mix all in blender 10 seconds. Serve unstrained in chilled cocktail glass.

M. B. Licudine

Mai·Kai Polynesian Restaurant - Ft. Lauderdale

ORA NGE BA NANA BLEND Real orange juice, whipped in a Waring Blender, with orange sherbet, and a fresh ripe banana added - a true delicacy.

Aneita Moshier Holiday Inn - Miami Beach

FLA M I NG FL O R IDA F RU IT MADERIA

2 Grapefruit 2 Oranges 2 Tangerines

1 112 oz. Maderia Wine Cut fruit in half; remove pulp by cutting around each section, removing membrane. Mix all fruit sections and marinate in the Maderia wine, honey and sugar for two hours. Reserve grapefruit and orange halves, sprinkle a little nutmeg in eacll. Place un· 34

lljz oz. Honey

1% Cups Sugar N utmeg Brandy der hot broiler for three minutes; now fill cups with marinated fruit and broil another five minutes. Add 1 teaspoon brandy to each serving, flame and serve immediately. Orange cups make sillaller serving, for next meal.

Frank Glynn - Country Club of Florida

-

Delray Beach

ORANGE PUDDIN 'N PIE Regular pie crust, rolling out thin round bottom 9-10 inches. Spread with orange or strawberry jelly. Put on 1 inch thick sponge cake, then one inch vanilla cream pudding. Cover with orange wedges. Cover wedges with Aga-Aga (commercial glaze). Cover sides with roasted al­ monds. Cut in slices and decorate each slice with whipped cream. Serve. Hans Kahler-Sea View, Bal Harbour

FLiESENDE INSEL

ORANGE SECTIONS AU PORTO

(The Sound of Florida's Flowing Island) Combine 1 quart milk, 6 oz. sugar and 3

3 cups Florida Orange Sections-drained Brown Sugar. Port Wine

oz. butter and bring to a boil. Mix 11/2 oz. of cornstarch, 4 eggs and pinch of salt. Beat with a little milk. Add to boiling pud­ ding and stir until it starts to thicken. Pour into molds. Pour a little rum on top. Cover with orange sl ices. Make meringue from pint of egg whites. Add 1% Ibs. sugar to meringue. Do not beat too stiff. Bake 4500 to brown. Approximately 24 servings.

Sprinkle orange sections generously with brown sugar. Marinate in Port Wine for 3-4 hours. Served chilled in Champagne or Wine glass. Garnish with Florida cumquat or Mara­ schino Cherry.

Hans K ah l er- Sea View. Bal Harbour

Sandro Prato-The Piccadilly. Orlando

ORANGE GROVE TART 4 tablespoons Corn Starch 8 tablespoons Sugar 3 Eggs FILLING Mix corn starch with a little cold milk to dissolve it. Mix egg and sugar into this mixture Pour in rest of milk and bring entire mixture to boil. Stir repeatedly. Stir and add orange juice. Boil gently until mixture thickens. Add a drop or two of orange or red food coloring. Allow mixture to chill in refrigerator. Whip it to smoothness and fold in whipped cream. Use any cook book recipe for tart shells. Fill individual tart shells with this mix­ ture and decorate top with 4-6 orange sections as desired. Yields between 12-14.

Y2 pint of Milk 1 Y2 Cups orange juice 1 Y2 pint of Whipped Cream

Sandro Prato - The Piccadilly Restaurant, Gold Key Inn,- Orlando

33

VERa AMBROSIA 3 3 1 3 1 1,4

Florida Grapefruit Florida Oranges Cup Fresh Strawberries, sliced Tablespoons Sugar Oz. Cream Sherry Cup Flaked Coconut

Section grapefruit and 2 oranges. Slice reo maining peeled orange crosswise, 1,4 inch thick. Combine grapefruit, oranges and strawberries - sprinkle with sugar if de· sired-turn into serving bowl and sprinkle with coconut. Top with Grenadine. Viola Cooper

The Ocean Grill Vero Beach

ORANGE 'N APPLE PIE

5 5 % % 1/4 Y4 1

20 1 2 4 4

Peel and section the oranges. Peel and quarter and slice the apples. Mix well; Iight brown sugar, salt, cornstarch and orange gratings. Next, combine with or­ ange sections and sliced apples. Prepare pie crust. using flour, baking powder, butter and crisco shortening. In­ stead of water use eggs.

32

medium size Oranges medium size Apples Cup light brown sugar Tablespoon Cornstarch Teaspoon Salt Teaspoon Cinnamon Tablespoon grated Orange Rind Oz. Cake Flour Teaspoon Baking Powder Eggs Oz. Butter Oz. Crisco Shortening

Use half of pie crust for the bottom part. Pour mixture in pie pan, covering with re­ mainder of dough. Brush top with melted butter and sprinkle with sugar. Bake at 375 degrees for 40 min utes. Serve at room temperature.

Arthur Oberholzer - Lindsey Hopkins, Miami

ORANGE CHIFFON CAKE Bake your favorite white, yellow or Genoise cake in two g" spring layer pans.

FILLING:

1 Tsbp. unflavored Gelatine 1,4 Cup cold water 4 1 1/2 1 '12 1

Eggs separated Cup Sugar Cup Orange Juice Tbsp. Lemon Juice Tsp. Salt Tbsp. Grated Orange Rind

Soften gelatine in water 5 minutes. Beat egg yolks and add If2 cup s ugar, orange juice, lemon juice and salt. Cook over boiling water until thick as custard. Add grated orange rind and softend gelatin and stir well. Cool. When mixture begins to thicken fold in stiffly beaten egg whites to which remaining 1/2 cup of sugar has been added. Bake white or yellow cake in two g" layer pans. Place bottom layer of cake on large plate. Pour mixture over the top. Place second layer on top of mix­ t ure. Refrigerate till firm. Cover with frost of V2 pint heavy cream beaten with % cup powdered s ugar. Garnish with orange sections. Charles Susebee

Diplomat Hotel - Haliandale,Fla.

FRESH ORANGE SHERBET 1 '14 1/4 3

Juice of 6 oranges (3 cups) % cup light corn syrup 3/4 cup finely chopped crystallized orange peel

tbls. grated orange rind tsp. salt cup Grand-Marnier (orange liquor) egg whites

Squeeze and blend orange juice, syrup, grated orange rind, finely chopped orange peel (crystalized), and Grand Marnier to taste. Place in freezer and chill thoroughly. Beat egg whites until almost stiff, add salt, and finish beating until stiff. Then, fold into chilled mixture and pour into freezer trays. Freeze for two hours. Stir two or three times during freezing. After half frozen or "mushy". scrape from bottom and sides of trays (if stirred too soon, mixture will return to original liquid state). Serve in half shells of oranges or sherbert glasses. Garnish with chopped fr uit-flavored candy bits and slivered almonds for a colorful "tutti-fruiti" effect. For a deeper orange color, add a few drops of artificial coloring. Etta Mae and AI Bruchez Chez Bruchez, Daytona Beach 31 -

FLORIDA O RANG E P UDDING 1h 3 18 6

Lb. Raisins Lbs. Plain Cake (baked) Eggs Cups Sugar

5 Quarts Milk 1h Gallon Fresh Orange Sections 4 Teaspoons Vanilla

Crumble cake in pan, sprinkle raisins on top. Spread orange sections over mixture. Beat eggs well, add sugar and va­ nilla, blending thoroughly. Add milk and blend well. Pour over top of cake mixture. Bake at 3750 until firm.

O RANGE SAUCE FOR P UDDING 1h Gal. Orange Sections 1 Qt. Fresh Orange Juice 4 Lemons, using juice a nd rind 4 Cups Sugar 8 Teaspoons Cornstarch Jim Baker Hoi iday Inns - Daytona Beach

" EM E RALD S EA S" J ELlO RA N G E 1 Small package of Lime Jello 1 Small package of Orange Jello Use large fresh oranges, cut the top off down a half inch from blossom end. Remove the pulp of the orange, leaving the peel whole. Fill the orange shell half full with the Lime Jello. Refrigerate until firm, add Orange Jello to complete. Refrigerate, chill until firm. Leave overnight. When jello is firm, quarter with sharp knife � lengthwise.

E. Esser

Eastern Steamship Lines Miami 30

Pour liquid ingredients in saucepan with lemon rind and sugar. ( Reserve 1 cup orange juice). Mix cornstarch with 1 cup orange juice, which has been reserved. Pour into boil­ ing liquid, stirring rapidly until thickened. Remove from heat, fold in orange sections. Serve over warm pudding.

ORANGE-PIN EAPPLE CHIFFON PIE 1% Lbs. Graham Crackers, rolled fine 10 Oz. Granulated Sugar 10 Oz. Soft Butter 1;'2 Cup Grated Orange Rind FI LLING

21;'2 Oz. Unflavored Gelatin 1 Pt. Cold Water 21;'2 Lbs. Sugar 1 Teaspoon Salt 1 Quart Fresh Florida Orange Juice 1 Cup Lemon J u ice 11,4 Qts. Heavy Cream, whipped 11/2 Cups drained crushed Pineapple

Combine ingred ients for crust. M i x we l l . Press into pie pans. Chi l l . Soa k ge latin i n c o l d water 5 minutes. Add hot wate r and stir unt i l d issolve d . Then sti r in sugar. salt and fruit j u i ce. Chi l l until

partly congeale d . Whi p until fluffy. Fold in whipped cream and c rushed pinea p p l e . Po u r into crumb crust. Chill until f i rm. Garnish with whi pped cream and Florida o range sections.

Bob Heilma n Beachcomber Restaurant - Clea rwater

ORANGE PARFAIT PUDDING 4 Envelopes unflavored gelatin

1 Cup Cold Water 4 Cups Boiling Water 4 Cans (6 oz.) Frozen Orange

Concentrate (thawed) 4 Teaspoons Lemon Juice 4 Pints Vanilla Ice Cream

2 Cups Grand Mariner Liquor 2 Cups Macaroon Crumbs

2 Cups Toasted Flake Coconut

Soften ge latin in cold water. Dissolve in

chi l l until fi rm. at least 2 hours in refrig·

b o i l ing water. When thoroughly dissolved,

e rator. Serve in sherbet dsihes with maca·

blend

roon c rumbs and coco n u t flakes on top.

in j u ices. Cut ice cream in sma l l

pieces and fol d i n unt i l melted. A d d Grand

Garnish with whi pped cream and

Ma riner Liquor. Pour in sha l low dish and

schino cherries.

mara·

. . Paul Wirth Brahma Restaurant - Oca l a

29

CIT R U S D E LIGHT P UDDI NG Family Qua ntity 2 (small) 1 2 l b. 4 oz. Jello Instant Pudding 2 quarts fresh milk 3 c 1 c 1 % quarts Half and Half Mix by directions on box

3 c

% ga llon fresh orange sections 11/2 Ibs. shredded coconut

1 c

Drain orange sections. Place broken orange sections in dessert dish, sprinkle 1/2 teaspoon coconut over orange sections. Use pastry bag and No.6 star tube, bag out filling, allow· ing room to place 1 orange section, strawberry or whole cherry on top. Sprinkle 1/2 teaspoon of coconut over orange section, garnish. To reduce quantity for family servo ing, see chart page 34. Harold Lindbergh

Northwest Orient Airl ine

F LO RIDA F R ES H O RANGE F ROZEN PI E ORANGE F LAVORI NG 2 4 1 IV:! 5 % 1

Large Florida Oranges Lumps Sugar Cup Fresh Florida Orange J uice Tablespoons Gelatin Egg Whites Teaspoon Salt Tablespoon Granulated Sugar C U STARD SAUCE

7 Egg Yolks

1 2 IV:! % Wash oranges and rub lump sugar over them until sugar is impregnated with orange oil. Mash sugar lumps in mixing bowl and grate orange skins in bowl. Sprin· kle gelatine over one cup fresh Florida orange juice. Add 7 egg yolks to mixing bowl containing sugar and grated orange skin. Gradually beat in sugar until mixture forms ribbons. Then beat in cornstarch (2 minutes). Beat boiling milk into mixture in thin stream. Pour into pan, and set on low heat stirring constantly until thickened enough to coat spoon. Remove from heat

Cup Gra nulated Sugar Teaspoons Cornstarch Cups Boiling Milk Cup Cold Whipping Cream

and add orange and gelatine mixture. Beat for a moment. Pla:e in clean mixing bowl. Beat 5 egg whites until soft peaks form. Gradually add sugar, beating constantly until stiff peaks form. With rubber spatula fold egg whites into hot custard. Place in refrigerator. Fold several times while cool· ing. When cool, but not set, fold in whip· ping cream which has been beaten until it forms ribbons. Place in graham cracker pie crust and put in freezer. I.€t freeze six hours. Serve topped with whipped cream and fresh Florida orange slices.

Thomas T. Pacchioli 28

Statler Hilton - Ft. Lauderdale

ORANGE ICE BOX CAKE 1 Cup Sugar

2 Ta blespoons cold water % Cup fresh Orange Jui::e 1 Ta blespoon grated Orange Rind 1 Pint Whipping Cream 2 Packages Lady Fingers 1 Package Walnut Ha lves

2 Tablespoons Cornstarch

Va Teaspoon Salt 2 Cups Milk 2 Eggs (or 4 egg yolks)

1 Tablespoon gelatin Mix sugar, co rnsta rch and salt. Add milk

cream.

gra dually, then beaten eggs. Cook i n dou·

gers. Fill with pudding. When firm remove

ble boiler until thick. Soak gelatin i n cold

from pan, decorate with a d d itional wh i pped

water, then d issolve in hot custard. When

cre a m , orange sections and waIn uts.

cold

add

fruit

juice,

rind

and

Line a spring form with lady fin­

w h i pped

M. L. Walters·- The Driftwood Inn - Vero Beach

MOUSSE L'ORANGE Beat until light t h ree egg yolks and half

wh ites until stiff, not d ry. St i r cre a m and

cup sugar. Dissolve one tablespoon plain

egg wh ites into cooled egg yolk m i xture.

gelatine in 1,4 cup cold water, add one cup fresh orange juice, a small a m ount grated o range

peel. One

tablespoon

cornstarch.

Pour into parfait glass, chill in refrigerator until

ready

for

use. Se rve

topped

with

whipped crea m flavored with Grand Mar­

Bring to boil over low heat. Pour in egg yolk

nier (orange liquor). Fo r deeper color, a d d

m i xture beating briskly until th ick. Let cool.

d a s h o range colo ring.

%

cup heavy cream whipped. Beat 3 egg

AI Bruchez

-

Chez Bruchez - Daytona Beach

27

F LORIDA ORANGE CHAR LOTTE 2 Envelopes U nflavored Gelatine 3 Cups Frozen, Fresh or Canned Florida Orange J uice 1 Cup Granulated Sugar 4 Eggs separated, beat egg yolks 16 lady Fingers or strips of plai n cake Sprinkle the unflavored gelatin over one cup orange juice to soften. Add 1h cup sugar and heat over boiling water until dis· solved, add rest of orange juice (reserve 1 cup to congeal separately), then add the beaten egg yolks and salt, heat over boil· ing water until thick and creamy, set in refrigerator to cool. Stir occasionally to pre· vent crust forming. Pour 1 cup of reserved orange gelatin into a 2 quart fluted mold. Line bottom of mold with the orange sections arranged in gel· atin, in a circular pattern. Line the sides of the mold with lady fingers. Place in refrig· erator to set.

Carl V. Helm

-

2 Florida Ora nges, peeled a nd sectioned Ih Pint Heavy Cream, whipped % Teaspoon Salt 1 Tablespoon Toasted Almond Slivers 4 Maraschino Cherries, quartered Beat egg whites very stiff adding the Ih cup sugar, fold in half the whipping cream, and the partially congealed gelatin mixture. Pour into lined mold gradually so that the lady fingers stay in place. Refrigerate until well set (about 4 hours). Un·mold onto a large round platter, dec· orate with rest of whipped cream, Mara· schino cherries, sprinkle toasted almond slivers over the top. Serves 8 people. Can also be made in individual molds, in which case, split the lady fingers, and divide mix· ture accordingly. Will make 12 servings.

Le' Chateau - Atlantic Beach

ORANGE S U PR EM E A large scoop of vanilla ice cream served in a chilled champagne glass, 2 or 3 wedges of orange or tangerine evenly spaced around sides. One small can orange juice concentrate mixEd with two equal parts of countreau and ladled over ice cream. Gar· nish with coconut.

Arthur Harris

Statler Hilton Clearwater 26

FROZE N ORANGE ALASKA Cut top from large orange, core out inside. Fill with orange sher· bet, put in freezer. When ready to serve t o p with meringue and brown under broiler. For variation use either lemon or lime sherbet and segments of orange. Richard Nickerson

Jockey Club - Miami

S UNNY S KY SALAD 1/2 1/4 1 1

cup cup cup cup

diced · Chicken meat chopped Pecans diced Celery cut Orange Sections

DRESSING 1 cup Orange Sherbet 1/2 cup Sour Cream 1/4 cup Mayonaise

Beat until smooth and add to sal· ad. Serve in a Grapefruit basket. Reed Lacey

Palm Beach Country Club Palm Beach

F LAMI NG ORANGE ALOHA 3 1 1 1 1

Large Florida Oranges Envelope Unflavored Gelatine Cup Granulated Sugar Cup Heavy Cream Whipped Cup Grated Florida Pineapple or Canned Crushed Pineapple Grated Rind of One Orange

Cut oranges crosswise, scoop out the pulp and strain. Add juice from pineapple to make 3 cups. Sprinkle gelatine over one cup of juice, add half cup sugar, heat over boiling water un· til dissolved, add remaining juice. Pour into refrigerator trays, place in freezing com· partment, stirring occasionally. When set, pour into a chilled mixing bowl, fold in the whipped cream, grated pineapple and salt. Mix by hand or rotary beater 3 to 5 minutes until creamy. Return to trays and freezing compartment. Whip egg whites with half cup of sugar

3 Egg Whites 1,4 Teaspoon Salt % Cup Shredded Coconut 6 Maraschino Cherries, Quartered 6 Cubes Sugar 2 Tablespoons Orange or Lemon Extract until peaks form. Fold in grated orange rind. Remove sherbet from freezer and fill orange cups, cover thoroughly with meringue, sprinkle with the coconut, decorate with the maraschino cherries, place on baking sheet. Bake in pre·heated oven 4250 until brown. Dip cu bes of sugar in the orange or lemon extract and place on peak of meringue. Light just before serving, turn lights out for specia I effect. The orange cups can be filled with sherbet ahead of time and kept in the refrigerator· freezer until ready to top with meringue.

Carl V. Helm - Le' Chateau - Atlantic Beach

25

ASPIC SUZAN N E 3 Slightly Rounded Tablespoons Pour in m old and deco rate after removing Gelatine in a from m o l d with dark cherries and s l ices of Y3 Cup of Lemon Juice and preserved kumquats. 2 Cups of Orange Juice 4 Chicken Bouillon Cubes Bertha Hinshaw - Chalet Suzanne - Lake Wales % Teaspoon Lowry Salt

ORANGE SH ORTCAKE 2

Comb ine Orange J u ice, Sugar and Orange

8" Layers of Short Cake

Peel and heat to bo i l ing.

Cup Orange Juice

Pare oranges and cut sections from seven

Cup Sugar

oranges. S l ice remaining orange. Arrange

2

Tbsp. Shredded Orange Peel

B

Oranges

Decorate with wh ipped cream. Serves 6

Elgma Heinize

-

F R ES H S PI NACH AND GRAP EF R UIT SALAD Toss leaves of fresh spinach in salad bowl with sections of grape· fru i t . To p with favo rite salad dressing for health and taste .

John Johnson Colonial Cafete ria Orlando

24

on shortcake layers. Po u r sauce over cake.

Galt Ocean M i l e Hotel - Ft. Lauderdal e

FLORIDA F RUIT BOMBE

BLACK EYE D SUSAN

FLORIDA CITRUS SALAD

FLORIDA SUPREME

EXOTIC TU R K EY O RA N G E SA LAD BOW L 1112 2 1 1 2 112 1 4 112 1/2

CUpS heavy Mayonnaise Cups Orange Segments Cup Pineapple tid-bits Cup chopped (coarsely) Pecans Tablespoons of Lemon Juice Cup Maraschino cherries--qua rtered Cup diced Apples Cups diced cooked Tu rkey or C hicken Teaspoon Curry Powder Teaspoon Salt

Combine all ingredients. Cover and refrig­ erate. Garnish with orange segments and apple wedges. Carl Helm Le Chateau Atlantic Beach

TAN G E RI N E CH EESECAK E CRUST:

FILLING: 5 packages (8 ounces each) cream cheese, at room temperature 1% cups sugar 3 tablespoons flour 1 tablespoon grated tangerine rind 1,4 teaspoon salt % teaspoon vanilla Mix flour, sugar and grated tangerine 5 eggs rind in bowl. Add butter, egg yolk and va· 2 egg yolks nilla; cut in with pastry blender and then 1,4 cup Florida tangerine juice 1 cup unsifted all-purpose flour % cup sugar 1 tablespoon grated tangerine rind 112 cup butter or margarine 1 egg yolk Y2 teaspoon vanilla

knead with fingers until smooth. Pat 1/3 of Place cream cheese in large bowl of elec· dough over bottom of 9'inch spring·form pan. Bake in 400° F. oven 5 minutes or until tric mixer; beat at low speed until smooth golden brown. Cool. Pat remaining dough and creamy. Mix together sugar, flour, evenly around sides to 112 inch from top. grated tangerine rind and salt; gradually beat into cream cheese, continuing to use low speed. Beat in eggs and egg yolks, one at a time. Blend in tangerine juice. Pour into prepared pan. Place aluminum foil under pan on oven rack and gake in 400°F. oven 8 to 10 minutes, until crust browns lightly. Reduce heat to 225° F. and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold place) and then reo frigerate.

T H E O RA N G E FLI P

Y2 cup Florida orange juice 2 tablespoons lime juice 1 egg 1 tablespoon honey Combine in container of electric blender. Cover and process at high speed until smooth. Pour into glass and garnish with orange slice and mint sprig. YIELD: 1 serving. 22

FEATURED AT WALT DISNEY WORLD

FIJI ORAN G E CHICKEN C H UN KS and cook about 5 minutes, until white. Add

syrup from pineapple, chicken broth and vinegar. Cover and simmer 10 minutes. boned, skinned and cut into 2-inch pieces Add celery, green pepper and onion. Cover 1V:z teaspoons garlic salt and cook 5 minutes longer. Add tomato 1 teaspoon paprika wedges and drained pineappl e chunks. % cup salad oil Blend soy sauce, brown sugar, cornstarch 1 can (9 ounces) pineapple chunks and water. Add to sauce and cook, stirring 1% cups chicken broth constantly, until mixt u r e thickens and 1,4 cup wine vinegar comes to a boil; cook 1 minute longer. Add 1;2 cup sliced celery orange sections and toss lightly. Serve over 1 small green pepper, cut into %-inch strips fried rice. 1 large onion, sliced YIELD: 6 servings. 1 large tomato, cut into wedges 1 tablespoon soy sauce *To section Florida oranges, cut slice from 3 tablespoons dark brown sugar top and then cut off peel in strips from 2 tablespoons cornstarch top to bottom, cutting deep enough to V:z cup water remove white membrane, then cut slice 3 Florida oranges, sectioned'" from bottom. Or remove peel in spiral. Cut sections along membrane divisions Sprinkle chicken with garlic salt and pap· from outside to core and remove. rika. Heat oil in Iarge skillet; add chicken ,

6 whole broiler-fryer chicken breasts,

AVOCADO G RAP EFRUIT SALAD 4 Avocadoes 1 lb. crabmeat (diced) 1 cup halved grapefruit sections V:z cup pecans 1 cup mayonnaise 2 teaspoons catsup dash worcestershire sauce 2 hard boiled eggs (chopped) Cut the avocadoes in half and remove the seed. Combine the crabmeat with all the ingredients and fill into the avocado. Garnish with chopped eggs, a black olive, and serve on a bed of crisp lettuce sur· rounded by grapefruit sections. Serves 4:

21

CITRUS DISH ES FEAT U R ED AT WALT DISNEY W ORLD

CR EPES AM B ROSIA 2 cups orange sections·, halved 1 cup Florida grapefruit sections·, cut into pieces 2 cups heavy cream 1,4 cup sugar 2 teaspoons grated orange rind 1 cup flaked coconut 1 cup maraschino cherries, drained and quartered Drain orange a nd grapefruit pieces on paper towels. Com b i n e heavy c re a m and suga r; beat u ntil stiff. Fold i n grated rind, orange a nd grapefruit pieces. coconut a n d

I5

cherries. To f i l l crepe, fold into cone shape or cornucopia a nd fill with citru s-cream m ixt u re or s p read crepe with cream m ixtu re and roll. YI ELD: Filling for 24 crepes. *To section Flo rida oranges and grapefruit, cut s l ice from top a nd then cut off peel i n strips from top to botto m , cutti ng deep e nough to remove white m e m b ra ne, then cut slice from bottom. Or remove peel in spiral. Cut sectio ns a l o n g membra n e divis i o n s from outside to core a nd remove.

ORAN G E DUCKLING BIGARAD E

2 ducklings (about pounds each). cut into pieces Ih cup packed brown sugar % cup cider vinegar lh teaspoon pepper 2 Florida oranges. sectioned 1,4 cup lemon juice l'h cups chicken broth 2 tablespoons bitter orange marmalade Y3 cup raisins 2 teaspoons cornstarch

I n a saucepa n m i x brown sugar a n d vin­ egar and sti r over low heat u ntil suga r dissolves. Add pepper a nd orange sections a nd s i m m e r for 15 min utes. Add lemon juice, broth, m a rm a lade and raisins. Bring to a boil and cook for 10 min utes. Di sso1ve the cornstarch in a l ittle cold water, add to sauce a n d sim m e r to thicken. Serve o n rice, pouring sauce over d uckling. Ga rnish with a dditio n a l o ra nge sections a n d whole bla nched a l m o n ds.

Place the duckling pieces on a rack in a baking pa n . Roast in 350°F. oven for about 2 hou rs, o r until tender.

YI ELD: 4 servings_

r

Giovanni Guisseppe Cardone, who has been chef for many of America's most elegant clubs and restaurants, was appointed; chef de cuisine for Walt Disney World in 1969. Since Walt Disney World is located in the middle of Flori­ da's citrus country, Chef Cardone has developed these original recipes featuring products of the Florida Sunshine Tree.

. ..

2 cups orange sections*, halved 1 cup Florida grapefruit sections*, cut into pieces

2 V4 2 1 1

cups heavy cream cup sugar teaspoons grated orange rind cup flaked coconut cup maraschino cherries, drained and quartered

Dra i n orange a nd grapefruit pieces on paper towels. Com b i ne heavy cream and sugar, beat u ntil stiff, Fold i n grated rind, orange a nd gra pefruit p i eces, coco nut a nd c h e rries.

CUTLETS O F SW EETBR EADS " P RINCESS" IV2 1 % 1 1 2 % % 2

pounds calf's sweetbreads small onion cup vinegar

teaspoon salt

butter i n l a rge s k i l l et; add cutlets and brown on both sides. If necessa ry, keep warm in low oven u ntil ready to serve. Serve with asparagus and G ra pefruit Hollanda ise Y I ELD: 6 to 8 servings.

bay leaf eggs, slightly beaten cup flour GRAP EFRUIT H O LLANDAISE cup butter or margarine 3 egg yolks packages (10 ounces each) frozen % cup Florida grapefruit juice asparagus spears, cooked lh cup butter or margarine Pl a c e swe e t b r e a d s in s a u c e p a n with Salt and pepper to taste enough water to cover. Add onion, vinegar, Beat egg yolks a n d grapefruit JUice in salt and bay leaf. Bring to a boi l , reduce h eat, cover and simmer for 45 m i nutes or top of a double boiler. Add butter cut into u ntil tender. Drain sweetbreads and coo l . pieces, a nd place over hot water. Stir mix­ C u t into Ih-inch sl ices to m a ke cutlets. t u re constantly u ntil butter melts a n d sauce Dust with flour and dip in beaten egg. Melt th ickens. Remove from heat. 19

SALAD ARTISTRY Citrus fruit in combination with vari­ ous other fruits and vegetables pro­ vides a delicious base for an array of colorful and palate pleasing salads. A few of the many interesting and glamorous salads which can be cre­ ated with sections of Florida grape­ fruit and are shown on this

page. Since the ingredients are clearly shown in these photos - the picture can serve as the recipe to guide you in creating your own salad combina­ tions. Oscar Doyle, Chef

Riviera Country C l u b Coral Ga bles

SATELLITE SALAD

TROPICA L CIT R U S LO B ST E R SALAD 1 V2 3 %

cup Diced Cook Florida Lobster cup Mayonnaise tbsp. fresh Orange juice cup fresh Florida Orange section

Com b i ne these i ngredients l ightly, but thoroughly. Arrange on rou nd p l atter w ith Roma i n e Lettuce and garn ish. Garnish with Florida orange sections a nd grapefru it sect ions, s l iced green pepper, sliced p i me ntos, stuffed green ol ives. p i n k gra pefru it c h u n ks and b l ack stone pru ne, pa rty l eaves and c hopped eggs. Chef Sarapico

The Ma nger Motor Inn - Tampa, Fla. 18

ROAST DUCK 4 2 % 1 112

to 5 pound Duck teaspoons salt teaspoon pepper Cups Orange stuffing

Sprinkle duck with salt and pepper. Stuff and tie securely with wings and legs close to body. Sear in hot oven, with breast side up (450°) for 15 minutes. Add 1/2 pint of water and baste. Reduce heat (350°) and cook about 45 min· utes. Baste often. (Cook about 45 minutes per pound.)

ORANGE STUFFING 2 Cups Bread Crumbs 1/2 Cup Water 2 Tablespoons grated orange peel 2 Cups Orange pulp 1 Cup Sliced celery

1 Egg beaten 1,4 Cup Melted Butter 1/2 Teaspoon Salt Dash pepper Dash poultry dressing

Soften bread in water, add other ingredients and mix thoroughly. Stuff duck.

GATTI ORANGE SAUCE Remove the neck and wing from one 4112 lb. duck and place in a roasting pan, along with the duck. Add one small onion chopped, three to four stalks of celery, cut into one inch pieces, one carrot sliced, one teaspoon of whole allspice and a few bay leaves. Cook for approximately two hours at 350° F. Remove from the pan. Drain fat off the reo maining contents of the pan. Peel a fresh Florida orange as thinly as possible, to ob· tain just the outer portion of the skin. Slice

Gino Dallavalle

-

this peel as finely as possible. Remove the skin from the orange segments and pla::e both the orange peel strips and the seg· ments into the contents of the pan. Also add 112 cup of cooking sherry wine. Bring slowly to a boil, then boil for approximately five minutes. Strain. Slice a fresh, peeled Florida orange and place a few slices on each portion of dis· jointed duck: Pour a generous amount of sauce over the orange slices before serving. Gatti's - Miami Beach

SHRIMP AND ORANGE EN COQUILLE 2 Doz. large Shrimp, peeled and buttered 1/2 cup diced Orange sections

1/2 cup diced grapefruit sections 1fz cup stale Beer 3 cups Flour

V2 tsp. Garlic Salt % tsp. Celery Salt 1 tsp. Salt 2 tbls. prepared mustard 2 Eggs well beaten 1 tsp. Baking Powder

Mix a" together. Flour the Shrimp first, then add to batter and deep fry them, unti I brown. Serve them on a natural Scallop She", and cover with following Sauce

SAUCE Saute 6 chopped very fine Shallots with 12 crushed Pepper Corns 2 green Peppers, chopped very fine 2 cups Orange Juice

Bring to boil and thicken with Corn Starch.

Paul Busuttil-Key Biscayne Hotel, Miami

17

B R EAST OF CAPON FLORIDIAN 4 Breasts of Capon

1 % 112 %

Cup Orange J uice Cup Grapefruit J u i ce Cup Lemon J u ice Lb. Oleo or Butter Salt White pepper

and g ra pefruit wedges . Sp rinkle with a little suga r and Florida Rum and heat in the oven for five (5) minutes. Put meat on serv­ ing platter and garnish with Orange and Grapefruit wedges. Pou r sauce over meat. Serves four.

Salt and pe p p e r meat. Let stand for half hour. Sprinkle l ightly with flou r. Saute in pan with 1/2 lb. Oleo or butter on both sides. Simmer until tender. Remove meat from pan. Add grapefruit, orange and lemon j u ice in pan and blend. Add meat and let simmer another ten minutes. Cut orange

CAUSEWAY ORANGE B LOSSOM TURKEY STUFFING FAM I LY SERVING 12 Pound Tu rkey Cook one cup sliced celery sta l ks and one medium sl iced onion in % cup butter or margarine until transpa rent and soft, stirring constantly. Take one loaf of day old white bread and cut into dice. Combine with a bove. Add one can orange j u i ce concentrate and 1/2 pound of orange marma lade. Season to taste with salt, pepper. Add 1/2 teaspoon each of sage, mar· joram, mace and thyme. One teas poon accent and three beaten eggs, 1,4 c u p chopped parsley or fla kes. Stuffing should have no crust or be brown. J e sse Monro e , Cau seway

I nn Motel-Ta m pa

STUFFING: 2 cups fine diced bread - white 1 cup diced orange sections 1 egg - 1 tablespoon chopped parsley 112 teaspoon salt 2 tablespoons butter (melted) 2 tablespoons m i l k

CAN DIED SWEET POTATOES A L'ORANGE 4 Medium Size Sweet

Potatoes 1 Orange

1 Cinnamon Stick 1 Qt. Orange J uice % Cup Syrup

4 Cloves Set peeled potatoes in a baking pan. Com­ bine all the ingred ients and pour over the potatoes. Add sliced oranges, cut in ha lf moons. Depending on age of potatoes, the cooking time cou l d vary. Take out orange slices ha lf way through cooking, usua l l y % of an hour. Potatoes should be ready 1 112 hours fu l l time. Keep basting. 350 0 oven. Syrup slightly carame lized leaving the po­ tato coated thick and candied. Add candied orange as a garnish on top of potato.

FRIED

Take one c u p of left·over ju ice, 1 c u p of 16

Combine the ingredients li ghtly but thoroughly. Stuff the lobster halves. Brush Lobster Meat with butter, sp rinkle with p a p ri ka, ba ke in moderate oven 350 0 for 30 minutes. J u st before serving sprinkle lobster with sherry wine (optiona l ) .

Elgma Heinize Galt Ocean Mile, Ft. La uderda l e

CHICKEN

Ma rinate chicken in Valencia o range or Temple orange juice (because of sweetness) for one d a y . Follow y o u r favorite Southern Fried Chicken rec i p e .

FLORIDA LOBSTER A LA ORANGE Four 1 112 Ibs. Florida Lobster Cooked split in %

CITRUS

chicken stock, thicken with butter and flour_ Serve on the side. G a rnish you r plate with heated (just warm) o range sections, corn fritters or strips of bacon.

Morris Bosse - Sheraton Hotel - Ft. La u de rda le

BREAST OF CHI CKEN, TROPICAL 6 Sl ices Holla nd Rusk

6 Breasts of Chicken 1 1

1,4 lh %

(3 3-lb_ Chickens) Cup Fresh Orange sections Cup Fresh Grapefruit sections Cup Orange Blossom Honey Cup Prepared Mustard Teaspoon Ginger

12 Maraschino Cherry Ha lves 6 Sl ices Cooked Ham (very thin -

cut ham to fit rusk) Salt and White Pepper to taste 1 Pound Small Frozen Green Peas

Comb ine orange a n d grapefruit with honey, mustard, che rries a n d gi nger. M a r i nate for two hours or more. Salt and pepper ch icken breast. Place in buttered pan with skin down. Bake i n 3 2 5 · oven, basting often with sauce from fruit. Cook until almost

Gus Stamatin

-

done. Turn c h icken breast over, add re­ m a i n i n g sauce a n d fruit. Cook unti l well done and tender. Heat h a m slowly, t h e n place chicken a n d h a m gently on Rusk. Decorate plate with lightly cooked green peas a n d slivers of untoasted a l monds.

Robert Meyer - Orla ndo

CHICKEN, I SLAND STYlE 2 lj2 Lb_ Chicken, d isjointed. Remove back

bone, dredge i n flour and sa lt mix. Fry in s h a l low p a n unt i l brown. Remove c h i cken from fry p a n a n d place in deep p a n . M i x J u l i e n n e of c e l e ry a n d on ions in fry pa n . Saute sl owly until on ions a re soft. Remove from fire, a d d :

3 Oz. Sauterne 2 Tablespoons Brown Sugar 2 Oz. Soy Sauce Pinch of Thyme Return to fire ch icken, add:

and

boi l .

Pour over

% Cup each Fresh Gra pefruit, Orange and Tangelo Se::tions 112 Cup Chopped Fresh Pineapple % pt. Chicken Stock Place in pre-heated

350 ·

oven until chicken

h a ndful of long grated coconut on top a n d

is thoroug h l y cooked a n d loose from bones

return to oven until brown. Do not cover.

(a bout 30 minutes). Pour stock in bottom

Garnish with Cal amon d i n sl ices. Serves 3

of casserole, place c h i c ken on top. Sprin kle

to 4.

Wm. H a l l isey - Buccaneer - Longboat Key, Sarasota

15

G RA P E F R UIT GLAZED HAM FLAM B E Pa n b ro i l ham steaks i n p u re butter over h igh heat. Brown both sides, re­ move to p l atter. Add to pan j u ices, more sweet butter, 1 cup of grapefru i t sectio ns, % c u p brown sugar, dash of gro u n d c i n namon and s i mmer 5 m i n uts. Deglaze pan with % c u p brandy, flame a n d pour over ham steak wh i l e sa u c e is st i l l f l a m i ng. Serve at o nce. 1 steak serves 2 people.

Chef Neff Foxfire I n n - Lake l a n d

GOU RM ET O RA NGE PORK CHOP 1 2 1 1 1,4

Can 6 oz. Frozen Orange J uice Tablespoons Brown Sugar Teaspoon Ground Ginger Teaspoon Salt Teaspoon Tabasco

6 Pork Chops, cut 1;2" thick 1 Teaspoon Monosodium Glutamate 4 Medium size Apples 2 Oranges Flour

Combine u n dil uted o ra nge j uice, brown sugar, ginger, salt, Tabasco a nd mono· sod i u m glutamate. D i p Pork Chops i n flour a n d brown on both sides in l ightly greased skillet. Core the a pples a n d slice 112 inch thick. Peel ora nges a n d slice. Layer a p ples a nd oranges in deep casse ro le. Add pork

chops. Cover with the a pple and ora nge slices. (Arrange eve n l y for a p pe a ra nce . ) Po u r orange j uice mixture over chops. Cover. Cook in pre·heated oven 350 0 about 45 min utes o r u ntil c h o ps a re te nder. Re· move cover to brown top. Sprin kle with chopped parsley a n d serve. Serves 6.

N. Presto n-I n ternational I n n-Tampa

O RA N G E G LAZED P O R K CHOPS Family Serving

Quantity Serving 40 1 in. Center Cut Pork Chops Salt and Pepper . . . . . . . . Paprika . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Oz. Water 1 Cup Sugar . . . . . . . . . . . . . . . . . 5 Tablespoons Cornstarch . . . . . . 1 Tablespoon Salt . . . . . . . . . . . . 1 Tablespoon Cinnamon 80 Whole Cloves . . . 10 Tablespoons grated orange rind 40 Orange Slices . 5 Cups Orange J uice . . . . . . . . . . .

.

.

.

.

.

(6) . . . . . . .

.

. . ( lh Cup) . . (1 Tablespoon) .

. ( lis Teaspoon) . ( 12) (3) . (20) . . (4)

Trim fat from chops a n d put in skil let over low heat. Let fry slowly u ntil a thin coating of fat is in skillet. Spri n kle both sides ge n ­ e rously w i t h salt, pe pper a n d pa prika. R e ­ move fat, brown chops we l l o n both sides o n medium heat. Spoon off fat, put o n low

14

heat, add water and cover. Cook 45 min· utes. Cook togeth e r sugar, cornstarch, sa lt, c i n ­ n a m o n , cloves, grated o ra nge rind a nd o ra nge j u ice u ntil thickened. Spoon glaze over c h o ps, cook 20 m i n utes. Ga rnish with o ra nge slices a nd serve.

Paul Wirth - B rahma Resta urant - Oca l a

BAKED SNAPPER CIT R U S 4 Scallions c u t fine 2 Oz. Butter 1% Cups Orange J uice 1 Teaspoon Lemon Juice 1 Teaspoon grated Lemon Rind 6 Sections Grapefrui t steeped i n Kirsch (cherry liquor) 1 Orange, cut into rings 1 Cup Whipping Cream 1 Teaspoon Curacao Liquor Salt and Pepper for seasoning 1 Fillet of Red Snapper Heat 2 oz. butter in baki n g pa n . Add fine cut sca l lions and sim m e r. Add orange j u ice and dash of n utmeg. boil 1 m i n ute. Season red snapper with salt, pe p per and lemon j u ice, im m e rse i n baking p a n and ba ke in m oderate oven 3 7 5 0 u ntil fish i s we l l done a n d flaky. Sprinkle grapefruit sections with powdered sugar a n d steep in K i rsch. When fish is a l ·

most done, cut orange i n ri ngs, d ust with sugar a nd glaze until golden brown. Place grapefruit and o ra nge ri ngs on t o p of snap· per. Ga rnish with p i m e nto strips a n d green pepper rings. W h i p one c u p of heavy cre a m fairly stiff, adding t h e grated lemon rind and one teaspoon C u racao Liquor. Ga rnis h . Kee p fish hot a nd serve i m mediately after adding w h i pped c re a m .

C. Miller - D u Pont Plaza Hotel - Mia m i

O RAN G E GLA Z ED BA R B EC U ED S PA R ERI B S Bake 4 racks of r i bs, 3l bs. each. for 45 m i n . and d ra i n off grease. Pou r on orange barbecue sauce and conti n u e bak i n g u nt i l done; turn i ng ribs i n s a u c e every 5 m i n­ utes (in s l ow oven). Serves 12 as a n a p pe­ t i zer or 6 for d in n e r.

ZESTY O RAN GE BARBECUE SAU CE

catsup, % c u p cider vi negar, % cup prepared m ustard, 2 c u ps brown sugar, 1 c u p Worcestersh i re sa uce. Season with 1/2 oz. garl ie, 1 % oz. c e l e ry salt, % oz. b l a c k pepper, % o z . caye n n e pepper. Th i n sauce with d i l l p i c k l e j u ice or water.

Grate the peel from 2 large oranges: add j u i c e of 6 oranges a nd 2 lemons. Add 1 qt.

Foxfire I n n - Lakeland

Chef Neff

13

G U LF S EA TROUT SAUTE Butterfly Sea Trout s p ri n kle with h a l f a l i m e . Season to taste. D i p i n m i l k a n d f l o u r a n d saute i n pan w i t h Ol ive o i l to a golden brown. Po u r o i l off and add 3 oz. Butter, j u ice of h a l f a l i m e , h a l f c u p of wh ite d i n ne r wine. C o o k for 2 m i n utes. Pou r o v e r trout.

G a rn ish with ova l s h a ped s l ices of Avocado pear, seed less gra pef ruit sl ices, seedless orange sl ices. Place in oven for a few m i n · utes. Spri n kle with c h ive, ga rnish with s p ri g parsley a n d l i m e s l ices.

A Z U R E TID E S B ROILED SNA P P E R 1 0 oz. Red Sna pper Steak, seasoned to taste. Spri n kle with j u ice of 114 of Fresh Lime and % of Fresh Le m o n . Brush with clarified sweet butter. B ro i l to a golden brown. Cover with foil a n d ba ke to f i n i s h 15 m i nutes. When d o ne , u ncover a n d brush

with sweet butter. G a rn i s h with seed less orange sl ices, see d less grapefruit s l ices, a nd sl ices of l e m o n . Put ba ck under broiler for one m i n ute a n d serve with s p ri g of crisp parsley. Fred U h l - Azure T i d e s - Sarasota

C RAB FI N G E R G RAP E F R UIT BAS KET 1 Grapefruit half for each person 12 Crab Fingers SAUCE Fresh Parsley Add c h o p ped h a rd R ibbon and 4 Tooth Picks boiled egg to II:! Cup Mayonnaise mayonna ise, c h i l i % Cup Chili Sauce sa uce, a nd 1 Teaspoon Horseradish h o rsera d i s h . 1 Chopped Hard Boiled Egg C u t grapefruit i n h a lf, place two tooth picks on e a c h s i d e of e a c h h a l f of gra pefru it a bout 1/2 i n ch a p a rt. With a s h a rp kn ife cut sideways a bout 114 of a n i n c h to the tooth picks on each side. Section the h a l f grape· fru it as normal being careful not to cut the small strips of s k i n o n the top. Lift n a rrow strips of skin sti l l attached to each side, 12

between the tooth p i cks a nd tie with q bow. Lay the twelve fi ngers a ro u n d the flat s u r· face of the gra pef ruit, garnish with a sprig o f pa rsl ey, s e rve s a u c e s e p a ra t e l y. T h i s m a y b e used for a n a p petizer, o r b y the a d d ition of m o re crab fingers as a l u ncheon dish.

William Fleishman Hotel Fonta i nebleau - M i a m i Beach

SWEET ' N P U N G ENT FLORIDA SHRI M P 2 Lb. Florida Shrimp - Fresh or Frozen 6 Florida Oranges Sectionized Cup Vinegar Ij� Cup Soy Sauce 2 Cups Pina Colada (% Coconut, 1j4 Pineapple juice)

Cook and clean sh rimp. Drain syrup from ora nge into a sa u ce pan. A d d brown sugar, vinegar, soy sa u ce, orange syrup and 2 c ups Pina Cola d a . Add to sugar mixture. Cook, stirring constantly, until thicke ned . Add green peppers, orange sections and

6 Ta blespoons Cornsta rch

2 2

Green Peppers, cut i n strips Tomatoes, c u t in stri ps 8 B l a c k Ol ive s , cut in strips 4 Cups Cooked W i l d R i ce combi ned w i t h % C u p whole toasted A l m o n d s

cut tomatoes. Cool five min utes. A d d Florida shrimp and cook t o heat shrimp thro ugh. Makes eight servi n gs. Serve with wild rice and a lmond mixture. ( For family serving c ut recipe 1/2 ' )

Richard Nickerson - Jockey C l u b

-

M ia m i

FLORIDA S HR I M P K E BAB 2 Lbs. Raw S h ri m p 1/2 Lb. 1,4 " t h i c k o n i on ri ng s 3 W h o l e c u c u m bers, s l ices % " thick 1/2 C u p O i l 5 T a b !espoons Florida lemon j u ice 112 Lb. M u s h rooms, sliced % " Shell r a w Florida shrimp, removing black vein. Was h off a n d drain well on towel. Put shrimp, o n ion, mushrooms and c u cumber on a large plate a n d sprinkle them with a mixture of oil, lemon j uice, 1 med ium bay leaf, salt and pepper, to taste. M arinate them fo r at least one hour, turning often. Richard Doeble

-

Place o n skewers, alternating the shrimp and c u c u m bers and pla cing tile o nion ring ; arou n d the shrimp. Cook until shrimp are done, basti n g with oil a n d lemon juice mix­ ture. M akes 8 serv ing,. Serve in a bed of cooked rice. Garnish with ora n ge wedges.

Eden Roc Hotel

-

M iami

11

SWEET POTATOES L'ORANGE

2

F LO RIDA POI

Boil 5 Ibs. sweet potatoes u n t i l half cooked Mash i n m i x e r Add 112 lb. Suga r J u ice of one l e m o n I bs . M a rgarine o r B utter

% l b . B utter 2 lbs. long G ra i n Rice 1 Box Dark B rown Suga r 1 Fresh Coconut Grated J uice o f 3 Oranges 3 C up s of Water 2 Tablespoons Va n i l la Dash of N u tm eg

1 1/2 oz. R a i s i n s 2 112 oz. S h redded Coconut

Place i n ba k i n g pan a n d ba ke 20 m i n utes at 3750 F. Rem ove se m i · cooked potatoes from oven a n d p l a ce o ra n ge sl ices on top. Sprinkle l ightly with g ra n u lated sugar a n d return for five m i n · "' utes. Se rves s i x o r m o re p o r· tions. M a u rice Bosse

[I .

Cook r i ce in wate r a n d o ra nge j u ice. As it boi ls, add suga r, coconut, m a rgarine a n d cook u ntil done (30 m i n utes ) . Can be eate n h ot o r c o l d . When re heating, wra p Poi in ba n a n a leaves a n d p u t i n oven u n t i l wa r m . (For fa m i l y se rv i n g cut re c i p e i n h a lf. M a u rice Bosse S h e raton H otel Ft. La u d e rdale

Sheraton H otel Ft. Lauderdale

CARROTS L'ORANGE 1 P i n t Orange J uice 1/4 C u p Sugar 1 Teaspoon lemon J u ice

Belgian ca rrots. Add ca rrots to sauce a n d a d d o ra nge sections before serving. Francis Bettencourt

B ri n g to boil a n d t h i c ke n l i ghtly with corn· sta rch . Open and stra i n one #10 can o f

Surf C l u b

-

M ia m i Beach

G R E E N P EAS, VICTOR 1 S m a l l pkg. Frozen Peas

112

1 Tablespoon Butter

1/2 Teaspoon grated Orange Rind

1 Tablespoon Suga r

112

1 Tablespoon Cornstarch

Cook peas accord i ng to d i rections. D ra i n , a d d butter. M i x together sugar, cornsta rch , sa lt, o ra nge j u ice a n d r i n d . Add to peas a n d heat until sauce i s sl ightly th ickened. Add 10

Teaspoon Salt Cup Orange J uice

1 1 l b. Can B a by Onions

cooked ba by o n i o ns, bring to a boil and serve. Spri n kle with c h o p ped m i nt o r pa rs· ley. Serves 6 to 8.

Le' Chateau - At l a n t i c Beach

ORA NGE G RAPEF R U IT O M ELET (CREOLE STYL E) 2 2 2 2 1 2

Sections of Orange Sections of G rapefruit Teaspoons of Sugar Teaspoons of Cream Teaspoon of Parsley Eggs

Use 9" skil let, saute orange a nd grapefruit i n butter a bout 5 m i n utes . Remove from heat. M a s h sections sl ightly. Add sugar a n d st i r .

Beat 2 eggs w i t h parsley a n d c re a m . Pou r o n gril l . When stiff pou r m i xt u re o f gra pe · fruit a n d orange in cente r a nd fo l d egg over m i xture. S prinkle with p a rsley. Serve with hot biscu its.

John Anderson - Marina Jack - Sarasota

B R EA K FA ST A PP ETIZERS S U N NY AWAK E N I N G (SO N N I G E S E RWACH E N )

M O R N I N G GOLD (MORGEN GOLD)

Peel orange a n d sect ion, m a k i n g sure orange is cold. Place in dessert bowl, s p r i n k l e with sugar. Add few d rops of brandy pour o n conde nsed m i l k a s desired . .

Cut grapefruit in h a l f - loosen fru it from the r i nd. Squ eeze a l ittle l i me j u ice a nd marasc h i na c h erry on top. Decorate with cherry in center.

Hans Kahler - Sea V i ew Hotel - Bal Ha rbour, M iam i B each

O RA NG E J ELLY O MELET 3 Eggs 1 Tablespoon Florida Orange Marmalade (pre-heated in double boiler) Beat eggs a bout 112 m i n ute u ntil foamy. Heat butter i n ski l let until it sizzles. Pour in beaten egg; and sti r o n ce o r twice with a fork. lift edges as the EggS begin to cook, let the l i q uid part run u n d e r . S h a ke t h e pan b a c k a n d forth to k e e p t h e

omelet free. When cooked but sti l l soft o n top, a d d 1 tablespoon o f t h e Florida Orange M a rm a lade (pre-heated). S l ide the ome let we l l to the right edge o f the platter. G a r­ n ish top of o m elet with s m a l l a m o u nt o f orange m a rmalade.

Creighton's - Ft. La uderdale

9

2 Egg Whites stiffly beaten Butter and oil for frying

F LORIDA PANCAKES

Beat the yolks, salt a n d h o ney toget h e r, st i r in o ra n ge sections a n d flour a n d fold i n beaten egg wh ites. Heat butter a n d oil to cover bottom of s k i l let, a bout 14 i n c h . D r o p batter b y ta blespoon. Brown o n both sides. Se rve hot. Garnish with sour cream and jel ly. Serves four.

2 liz liz 2 2

Egg Yolks Teaspoon Salt Teaspoon Baking Powder Tablespoons Florida Honey Cups Orange Sections (chopped fine) 1 Cup Sifted Flour Richard Doeble

-

Eden Roc Hotel

-

M ia m i

NAPLES ORANGE PANCAKES Family Size

Qua ntity

2 1 % 1 14 2 2 2 1/2

4 Eggs (whole) 1 Tablespoon Salt liz Cup Sugar (4 oz.) Gra n ulated 40 Oz. Fresh Orange J uice 1 Oz. Fine julienne Orange Peel. M ix all together 2 Lbs. Cake Flour 4 Oz. Baking soda, sift together and add to above 4 Oz. Melted Butter, stir i nto batter u ntil well blended.

Eggs Teaspoon Cup Cup Tablespoons Cups Teaspoons 3 Tablespoons

Ladle 2 oz. batter o n to hot gri l l . When bubbles start to break i n ce nter turn a n d gri l l to a golden brown . Se rve with o ra n ge butter m ix.

HOT ORANGE B UTTER One h a lf pound me lted butter i nto a sauce pan. Heat a n d a d d one f o u rth pound a l l pu rpose flour. Cook s l owly for five m i n utes while sti rring. Add: One q u a rt h ot fresh Orange J u ice a n d stir briskly with a w i re 8

w h i p u nt i l sa uce comes to a s i m me r. Add: 6 oz. gra n u lated sugar and 2 oz. fine J u l i · e n ne O ra nge Pee l . S i m m e r five m i n utes m o re . Se rve t h i s sauce hot, over the hot panca ke s from the gri l l .

W i l l iam S c h u ltz - T h e Beach C l u b Hotel - Naples

O RA N G E N UT ROLLS

6 Eggs 6 Oz. Orange J uice 1 Cup Chopped Pecans

1 Lb Cake Flour 10 Oz. Sugar 8 Oz. Butter 1 Oz. Baking Powder 14 Oz. Salt Paul Wirth The B ra h m a - Oca l a

4 Tsp. Grated Orange Rind

ORA NGE BREAD ROLLS 8 dozen-2 inch rolls 14 cup 8 oz. oi l 2 sticks 2 1/2 Ibs. Butter 14 cup 3 oz. white sugar 1 tsp. 1 oz. salt 1/2 cup 1 l b. brown sugar (packed) 3 1/2 I bs. Hi Gluten Bread 2% cups flour 1 quart water lh 1 1/� 12 oranges, grated rind, only 1 egg 3 eggs 1 pkgs. dry 5 oz. yeast yeast (com pressed)

2 dozen

Cream together sugar a n d butter, add eggs one at a time. Sift flour, salt and baking powder, add to a bove with orange juice, alternately, a little at a time. Add chopped nuts a n d o ra nge ri n d . B a ke i n 350 0 ove n . Makes 4 dozen. (For fa mily use cut recipe % )

M i x suga r a n d yeast i n bowl. (Dry accord­ ing to package.) Let sta nd u n t i l melted . Add water, o i l , egg> a n d salt. M i x in fl ou r by h a n d . A l l ow to set 1 0 mi n ute s , m i x but­ te r and half of ora nge ri n d , then rol l i nto dough. Let sta n d overnight. Fol lowi n g day roll dough % i nc h t h ick, s l i ce in 2 inch sq u a res. Place i n med i u m size c u p cake pans, with layer sta n d i ng u p . Let proof ti l l d o u ble i n s i z e , b r u s h with beate n egg; spri nkle with m ixed brown sugar a n d grated orange ri n d . Ba ke 26 m i n utes at 3750 •

N orman Tha lea, Chef

C a r i l l o n H otel - M i a m i Bea c h

O RA N G E M U F FIN S 1 Cup Butter 1 Cup S ugar 4 Egg Yolk, well beaten V2 Cup Orange J uice 2 Cups A" Purpose Flour

2 1 4 2

Tsp. Baki n g Powder Ts p. Salt Eggwhites, stiffly beaten

Tsp. grated Or an g e R i nd

Cream butter and sugar u n t i l fl uffy. Add beaten egg yo l ks I ight. S i ft flour, s a l t a n d baking power, a d d t o above i n each add ition but do not overmix. Fo ld in stiffly beaten Fi l l paper l i ned m uff i n t i n s % full a n d bake at 3750 for 15

a n d orange j u ice, beat u nt i l 3 portions. B l end we l l after eggwh ites and ora nge rind. to 20 m i n utes. Yild 3 dozen.

Arthur Oberholzer - L i ndsey Hopki ns, M ia m i

ENGL I S H MU F F I NS 6 English M uffins 112 split 112 6 Eggs 2

L 'ORA N G E C u p Orange J uice Cup Light Cream Tablespoons Butter

SAUCE FOR TOAST % Cup Curacao 1 Cup Ora nge Juice

% Cup Sugar

Beat 6 eggs, % c u p ora nge ju ice, 1/2 c u p l ight crea m . Soak muffins, then fry i n but· ter. 30 Orange Sections Bring tn boi l , t h i c ke n with corn starch and C u racao. Garnish toast with o ra n ge sec· tions, cover with sauce a n d brown sugar, s p r i n k l e with c o c o n ut a n d b rown u n d e r b ro i l e r. Larry Moraitis Joc key C l u b - M ia m i Beach

CHALET ORANGE SOUFFLE

1 Cup Milk I,i Cup Sugar % Cup Corn Starch 2 Tablespoons Butter 6 Egg Yolks 8 Egg Whites 1 Cup Orange Sections which have been marinated in Orange Curacao or Kirsch Liquor Bring milk to a boil with sugar. Add corn· starch which h a s been m i xed with a l ittle water. Cook 2 m i n utes, rem ove from fire. Add butter, yolks, a n d 1 t e a s p o o n of Ora n ge extract. Add l a st, the stiffly beaten whites of 8 eggs. As m ixture is poured i nto mold, lay the wel l·dra ined orange sections in m old i n a n attractive patte rn. Bake i n 300 0 oven. When about done, sift confectioner's sugar over top a n d glaze q u ickly in ove n .

ORANGE SAUCE

3 Yolks, 112 c u p gra n u lated sugar a n d a pinch of sa lt. 112 Pint of whipped c re a m added at the last m ome nt, w i t h 112 Tea· spoon orange extract.

Bertha H i n shaw Cha l et Suzanne - Lake Wa l es

CITR US FRUIT SOUP

2 Cups Orange Juice 1 Cup Pineapple Juice 2 Tablespoons Butter 1 Tablespoon Flour 1 Cup Drained Grapefruit Sections Dash of Nutmeg

1 Cup Drained Orange Sections 1 Tablespoon Orange Marmalade 1 Teaspoon G rated Orange

% Cup White Corn Syrup

M ix orange a n d grapefruit sections with grated ora nge, syrup, m a rm a lade a nd dash of n utmeg. Set aside. Com bine p i nea pple a n d ora nge j u i ::e , bring to a boil. M ix butter a nd flour together u ntil s m ooth, add i n j u ice. Boil very slowly for five m i n utes. Remove from fire a nd cool . When nea rly cold, fold i n m a ri o nated fruit a n d set i n refrigerator over· n i g h t . Se rve c o l d , t o p p e d with s o u r crea m a n d toasted sesa me seed.

Mrs. McCloud R o bert M eyer Motor I n n

GRAPEFRUIT·SHRI M P HORS D'OEUVRES Cut grapefruit in half and cut around each section,

loosening fruit from membrane.

Rembve sections and set aside.

Cut out

core and divide membrane. Measure grape· fruit sections. Combine with equa l amounts

COCKTA I L SAUCE % Cup Chili Sauce 1 Tablespoon Lime Juice 112 Cup Tomato Ketchup Va Teaspoon Tobasco Sauce cooked and chilled seafood (shrimp, lob· ster or crabmeat, cut in la rge pieces). Pile into grapefruit she l l , use wooden picks to serve. Supply cocktail sauce for dunking. A l l ow 1/2 gra pefruit for each serving. Mix a l l ingredients well and chill. Serve in sca l loped gra pefruit she l l .

Carl Helm L e Chateau- Atlantic Beach

S EAGRAPEFRUIT AM ERICANA 1 Cup cooked

scallops

1 Cup diced cooked shrimp

1 Cup diced cooked lobster 1 Cup diced

mushrooms 1 Tsp. dry mustard

% Tsp. chopped tarragon leaves 2 Tbsp. chopped shallots 1 C u p cream 3 Ounces butter 1 Tbsp. kneaded butter (or corn· starch) sa lt and pepper

1.

2.

3. 4. 5. 6.

Melt the butter in a l arge chafing dish over moderate heat. Add shal lots and mush rooms and cook for a bout 5 minutes, stirring occasion· a lly. Add dry mustard a n d chopped tarragon leaves. Conti nue stirring. Add diced shrimp, scallops, and lobster. Add c r e a m and continue sti rring ti l l boiling. Thicken with kneaded butter or corn· starch.

Scoop out center of l a rge grapefruit, leaving % border of gra pefruit sections. Line grape· fruit with lettuce leaves. Fi l l with seafood. Serves 6. See page 34 for reduced quantity ingredients.

John B l ec ich, Loew's Americana Hote l - S a l Harbour

BAKED GRAPEFRUIT Cut gra pefruit in ha lf, cut around sections and cut sma l l hole in cente r. Fi l l center cavity until overflowing with honey and one teaspoon of butter. Sprinkle over entire top of fruit, a mixture of suga r and cin n a m on. Put under broi l e r for a few moments until it turns a little brown. Ga rnish with a grilled chicken liver.

Bertha H i n shaw Chalet Suzanne Lake Wales

5

I N DEX OF RECIPES RECI PES

PAGE

Crepes Ambrosia

20

Grapefru it S h r i m p Hors D'Oeuvres

5

Orange Duckl ing B igarade

20

Seagrapefruit Americana

5

Fiji C h icken C h u n ks

21

C h a l et Orange Souffle

6

Avocado Grapefruit Salad

21

Citrus Fruit Soup

6

Tangerine

22

Engl ish

7

The Orange F I ip

Baked

Grapefru it

M uff i n s L'Orange

Orange Muffins

7

Orange Bread Rol l s

7

Orange Nut R o l l s

7

Florida Pancakes

8

N a p l es Orange Pancakes

8

Hot Orange Butter

8

Orange Grapefruit O m e l et

9

Brea kfast Appetizers

9

Orange J e l ly Omelet

9

Cheesecake

22

Exotic Tu rkey Orange Salad Bowl

23

Salad Arti stry

23

Aspic Suza n n e

24

Orange Shortcake

24

Fresh S p i nach and Grapefruit S a l ad

24

Frozen Orange A l a ska

25

S u n ny Sky Salad

25

F l a m i ng Orange Aloha

25

Florida Orange Charlotte

26

Orange S u p reme

26

Sweet Potatoes A L'Orange

10

Fl orida Poi

10

Carrots A L'Orange

10

Orange I c e Box Cake

27

Green Peas Victor

10

Mou sse L'Orange

27

Sweet ' N Pu ngent Florida S h r i m p

11

Ct irus D e l i ght Pud d i ng

28

F l orida S h r i m p Kebab

11

F l o rida Fresh Orange Frozen P i e

28

Gulf Sea Trout Saute

12

Orange P i neapple Ch iffon P i e

29 29

Azure Tides B ro i l ed Snapper

12

Ora (lge Parfa it Pud d i ng

Crab Fi ngers Grapefru it Basket

12

Florida Orange Pudd i n g

30

Baked Snapper C itrus

13

"Emera l d Seas" J e l l o range

30

Orange G l azed Barbecued Spare r i bs

Orange C h iffon Cake

31

Grapefruit G l azed H a m F l a m b e

13 14

Fresh Orange S h erbet

31

Gourmet Orange Pork Chop

14

Vero Ambrosia

32

Orange G l azed Pork Chops

14

Orange ' N A p p l e P i e

32

Breast of Ch icken Tropical

15

Orange Pudd i n ' N Pie

33

Chicken I s l a n d Style

15

Orange Sect ions A u Porto

33

Breast of Capon F l o r i d i a n

16

P i ccad i l l y Orange Grove Tart

33

Causeway Orange B l ossom Stuffing

16

Florida C itrus Refreshers

34

Ca nd ied Sweet Potatoes A L'Orange

16

Derby D a i q u i r i

34

Fried Ch icken C itrus

16

Orange B a n a n a B l end

34

Florida Lobster A La Orange

16

F l a m i ng Fru it M a d e i ra

34

Roast Duck

17

Orange Freeze

35

Orange Stuffing

17

Orange Bru l ot (Creo l e Style)

35

Gatti Orange Sauce

17

Orange C u rrant B u rg u ndy Sauce

35

Shrimp a nd Orange e n Coq u i l le

17

The Seafoam Fl eet

36

Salad Arti stry

18

Orange Ice Cream Sauce, F l ambe

Tropical C itrus Lobster S a l a d

18

B l osso m i ng Orange F l a m b e

36 36

Ambrosia

19

Orange Grove Pie

37

Tasty C itrus Tricks

37

O.J. Fou nta i n of Youth

New Citrus D i shes from Wa lt D isney World

19 - 22

Grapefru it H o l l a nda ise

19

Ta b l e of E q u iva l ents

37 38

Cutlets of Sweetbreads "Pri ncess"

19

F l o rida C itrus Fruit Varieties

39

4

/

PAGE

RECIPES

5

Ri c h a rd N i ckerson, executive c h ef of the Jockey C l u b in M i a m i , demonstrates how to use a m i n i a­ t u re blow g u n to brown the meri ngue on a baked c i trus Alaska on a product io n-l i n e basis. Accord i ng to Karl Abbot's "Open the Seaso n" documentary of the Florida resort busi ness, th is idea was actu a l l y i n s p i red b y a p l u m ber, who wa l ked t h rough a hotel kitchen. He appeared, carrying a b l ow torch, just at the time t h e chef a n d h i s staff were try i n g to solve t h e pro b l e m of pu l l i ng seven h u ndred baked A l askas out of the oven at one time without lett i n g the ice cream m e l t. Vo i l a !

Florida chefs who have created these recipes: Cloyde

H. Pate The Cave Inn Naples Jim

Baker

Holiday Inns Daytona Beach Paul

Wirth

The Bro h m a Ocala Maurice

Bosse

Sheraton

Hotel

Larry

Moraitis Jockey C l u b Miami

Arthur Harris

Statler Hilton Clearwater Hans Hausel

Picca dilly Steak & Ale House Orlando

Anita Moshier

Holiday Inn Miami

Bob Heilman

Beach

Richard

The Beachcomber

Nickerson

Jockey C l u b

Clearwater

Miami

Eigma

Heinize Galt Ocean Mile Fort lauderdale Carl

Arthur Oberhauser

Lindsey Miami

Helm

Hopkins

le Chateau Atlantic Beach

Thomas

Chez Bruchez

Bertha

Fort lauderdale

Daytona Beach

Chalet Suzanne lake Wales

John

John Johnson

Miami Beach

Fort Lauderdale AI

Bruchez

Albert Maury

Deauville Hotel Miami Beach Viola

Cooper

The Ocean Grill Vera Beach Creighton's Restaurant

Fort

Lauderdale

Gino Dollavalle GoHi Restaurant

Miami

Beach

Oscar

Doyle

Riviera Country C l u b C o r a l Gobles Tom Driscoll

The Careless Navigator St. Petersburg E.

Esser

Pacchioli Statler Hilton

Hinshaw

Blecich Americana Motel

Biscayne Miracle Mile Cafeteria Coral

Gables

Giovani

C. Cordone

Wolt D:sney

World

Hans K a h l e r

Paul Buschutil Key Biscayne Hotel

Sea View Hotel Miami Beach Richard

Miami Beach

Doeble

Josef Schoen

Eden Roc Hotel

The Tides

Miami Beach Reed

Redington

lacey

Palm Beach Cou ntry Club John Anderson Morina Jock

Beach

Beach Schultz:

C l ub·Hotel

Sarasota

Harold Lindbergh

M. B. Licudine

Northwest Orient A i r l i nes Miami

Mai-Koi Polynesian Fort Lauderdale

W i l l i a m Fleischma

Mrs. McCloud

Fontainebleau Miami Beach

Robert Meyer Motor Inn Orlando

W i l l i a m Hallisey Buccaneer longboat Key, Sarasota

Douglas C. Violette

Preston

William

Naples

Eastern Steamship lines Miami

N.

Henry Schladt Azure Tides Sarasota

Restaurant

Saropico Manger Motor I n n Tampa Jesse Monroe

G u s Stamatin

Robert Meyer Orlando Norman Thalea Carillon Hotel M i a m i Beach C. M i l l e r

International I n n

Causeway Inn Motel

Tampa

Tampa

D u p o n t P l a z a Hotel Miami

Jim Neff

R. B. Siple

Foxfire

M. L.

Garden Seat Clearwater

Lokeland

Walters Driftwood I n n Vero Beach

3

FLO RIDA CITRUS F R UIT VARI ETI ES EAR LY AN D M I D-SEASON ORANGES NAVEL ( N ov. to J a n .) Extra l a rge fruit, deep yel l ow color, usually seed less. M a y be peeled a n d sectioned easily. Of all the early varieties the N a vel orange is best ada pted to " h a n d eating."

HAMLIN (Oct. to Dec. ) A n exce l l e nt j u ice orange, me­ d i u m size, thin skin, u s u a l ly seedless. PINEAPPLE ORANGE (Dec. to Fe b . ) Widely acc l a i m e d for i t s j u icy sweetness. Dee p orange color, m e d i u m to l a rge size , some seed.

LATE ORANGES VALENCIA ( M a rch to J u ly) O ra n ge colored flesh, a b u n ·

d a n t golden j u ice of f i n e flavor a n d a ro m a . Oval s h a pe , deep orange color, l a rge size, s m ooth t h i n s k i n , u s u · a l l y seedless o r n o t m o re t h a n 6 s m a l l seeds.

TEMPLE ORANGES (J a n . to M a rc h ) Peels and sections easi ly, rich flavor all its own , ge nera l ly regarded as the finest eating orange grown in Florida. S m a l l size, ova l s h a pe , deep o ra n ge color. Sometimes pebbly skin. Few seeds. M U RCOTT (Feb. to April) C o m p a ratively new va riety. Sweet a n d j u icy. Rich exte rior a n d i nte rior color, s u o pe rior fo r h a n d eati ng. TANGELO (Dec. to M a rc h ) A cross or hybrid between the sweet ta nge rine a n d the tart grapefruit; it com­ bines the rich golden sweetness a n d ease of pee l i n g of t h e tange rine with t h e l uscious, i nvigorating flavor of the grapefruit. Easily sepa rated i nto secti ons. Looks l i ke h igh color orange. TANGER I N E (Dec. to Fe b . ) Rich, sweet flavor, s picy a ro m a . Cal led the " Z I PP E R S K I N FRU IT". S m a l l or medium size, flat e n d s , deep orange o r red color, few seeds.

DUNCAN GRAPEFR U I T (Oct. to M ay) U s u a l l y t h i n s k i n , large size, p a l e ye l l ow color, often ti nged with green or russet. Cl uste r of seeds. M a n y say time reo q u i red to rem ove seed i s worthwh ile fo r D u n :a n ' s s u pe rior flavor a n d greater j u ice yield. SEEDLESS GRAPEFRUIT ( N ov. to J u ne) Easy to cut a n d serve, seldom m o re t h a n 8 seeds. S m ooth ye l l ow s k i n , s m a l l m e d i u m size, u s u a l ly flat at ends. PI N K SEEDLESS (Oct. to M ay) M a n y users bel ieve the

pink meat e n ha nces its a p peara nce ; similar to the M a rch seed less grapefruit. 39

T H E S UN S H I N E PAVILLION

WALT DISNEY WORLD, ORLAN D O ,

FLOR,I D A

"The Su nsh i ne Pav i l ion". spo nsored b y The Fl orida Department of Citrus at Wa l t D i sney World, has proven to be one of the Mag i c K i ngdom's top attractions. I ts "Tro p i c a l a n imated

b i rds

Serenade" b i rd show, w h i c h features a and

f l owers

m u sica l serenade a n d gay

fas c i nate

young

and

old

ga laxy of with

their

repartee. T h e S u nsh i n e Tree Terrace

is

a welcome oas i s for D i s ney v i s i tors who th irst for a coo l d r i nks of c itrus j u ice a n d a n opportun ity to enjoy some of the new c itru s fru it taste treats developed by the Fl orida C itrus Com m ission's food ex­ perts. D i shes made from the D i sney c itru s recipes desc r i bed

in th is

book regu larly a ppear on the m e n u s of t h e Co ntemporary and Po ly­ nesian Hote ls ' d i n i ng rooms.