Christmas Salad with Citrus-Champagne Vinaigrette
A vibrantly beautiful salad that’s truly fit for a celebration! You can even shape it like a gorgeous Christmas wreath for a show stopping, edible centerpiece! Pretty greens are studded with crunchy pistachios, sweet and tangy pomegranate arils, and juicy oranges. Topped off with a sprinkling of creamy goat cheese and a refreshingly light champagne vinaigrette. A perfect party salad!
5 ounces of salad greens (such as spring mix or sweet baby lettuce mix)
2 Indian River Natural Navel Oranges peeled and cut into sections
4 ounces shelled, roasted and salted pistachios (about a scant cup)
4 ounces pomegranate arils (a 4.3-ounce container is fine, drained)
2 ounces crumbled goat cheese (about a scant ½ cup)
5 tablespoons fresh-squeezed orange juice (from about half a large navel orange)
4 teaspoons Indian River Natural Raw Honey
3½ teaspoons champagne vinegar
1 tablespoon canola oil
½ teaspoon smooth Dijon mustard
⅛ teaspoon kosher salt
1/16 teaspoon black pepper
Place greens in a large serving bowl (or divide evenly among individual salad plates).
Arrange oranges, pistachios, and pomegranate arils over top of greens. Sprinkle with goat cheese.
For dressing, whisk together orange juice, honey, champagne vinegar, canola oil, Dijon mustard, salt, and pepper until the salt has dissolved and the dressing is emulsified.
Dress salad just before serving, or pass the dressing at the table.
Recipe courtesy of Food Network Magazine
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 teaspoons packed dark brown sugar
3 tablespoons shredded unsweetened coconut
1 Indian River Natural Ruby Red Grapefruit
3 tablespoons chopped roasted salted peanuts
1/2 cup coarsely chopped fresh mint
1 teaspoon hot Asian chili sauce (sambal oelek or sriracha)
2 scallions, thinly sliced diagonally
2 tablespoons vegetable oil
1/2 pound lean ground pork
1 teaspoon finely grated peeled ginger
1 small red onion, halved and thinly sliced
Romaine or Bibb lettuce leaves, for wrapping
1.Mix the fish sauce, lime juice and brown sugar in a small bowl; set aside.
2.Lightly toast the coconut in a skillet over medium heat; cool. With a sharp knife, peel and segment the grapefruit, removing the white pith. Toss the segments in a bowl with the coconut, peanuts, mint, chili sauce and scallions.
3.Heat 1 tablespoon oil in a large skillet over medium heat. Add the pork and cook, breaking it up, 4 to 5 minutes (do not brown). Transfer the meat to a bowl and drain any excess liquid; set aside. Raise the heat to high, add the remaining 1 tablespoon oil to the skillet, then the ginger and red onion; cook to soften, about 1 minute. Add the onion to the meat, pour in the fish-sauce mixture and gently toss.
4.Divide the pork mixture among lettuce leaves and top each with some of the grapefruit salad.
6 Indian River Natural Navel Oranges
4 to 6 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
Spice blend (see below)
1 mild red onion (6 oz.), peeled and sliced
1/2 cup finely slivered fresh mint leaves
2 tablespoons chopped cilantro
About 1/2 cup black olives such as Niçoise or kalamata
Fresh mint leaves and fresh cilantro leaves, rinsed
1. With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick.
2. In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.
3. In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
4. Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.
Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.
1 (9-pound) fully cooked ham, bone-in, scored 1/4-inch deep in a diamond pattern
10 (3-inch) cinnamon sticks cut in 1/2 lengthwise into 20 pieces
4 Indian River Natural Navel Oranges, sliced crosswise into 1/3-inch slices (20 slices)
5 lemons, sliced crosswise into 1/3-inch slices (20 slices)
10 bay leaves
1/4 teaspoon black pepper
One 13-ounce jar orange marmalade
1/4 cup light brown sugar
1/2 cup orange juice
1/2 cup water
1 teaspoon hot sauce
1/8 teaspoon ground ginger
Pinch ground cloves
Preheat the oven to 325 degrees F.
Place the ham, cut side down, in a large roasting pan. Insert the cinnamon sticks partially into the scored ham at even intervals. Skewer 1 orange slice and 1 lemon slice onto each cinnamon stick and push the slices down so that they fit snugly against the ham. Tuck the bay leaves around the orange slices. Sprinkle the ham with the black pepper. Bake the ham, uncovered, until it reaches an internal temperature of 150 degrees F on an instant-read thermometer, about 2 hours. Baste the ham with the glaze during the last hour of cooking.
Make the glaze when the ham first goes into the oven: Combine the marmalade, brown sugar, orange juice, water, hot sauce, ginger, and cloves in a medium saucepan and bring to a simmer. Cook until mixture reduces to a glaze consistency and coats the back of a spoon.
Recipe courtesy Emeril Lagasse
Total Time: 2 hr 45 min
Prep 25 min
Cook 2 hr 20 min
Yield: 10 to 12 servings