There’s something about these smells on a cold day that make you feel very warm and fuzzy and the best part about this recipe is it’s super easy to make. Just put the ingredients in a pot and simmer on low for a couple hours. Trust me… your house will smell amazing!
1 Indian River Natural Navel Orange (sliced)
1/2 cup fresh cranberries
4 cinnamon sticks (broken in half)
1 Tablespoon cloves
1/8 tsp nutmeg
2-3 cups water
Combine ingredients in a small pot and simmer over low heat for as long as desired. Add more water if it gets low. To reuse, just put all the ingredients in a baggie minus the water, and place in the refrigerator. Just top up with water and simmer again when ready.
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.
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
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.
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.
½ cup sugar
7 tablespoons honey (such as orange blossom), divided
1 (14-oz.) can sweetened condensed milk
1 cup milk
3 large eggs
1 large egg yolk
¼ teaspoon kosher salt
Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins.
Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.
Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.
6 slice bacon
1/2 c. unsalted butter
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped carrots
1 c. chopped leeks
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
salt and pepper
4 c. day‐old Italian bread
Sauté bacon in a large frying pan till crisp, remove and set aside. Drain oil and wipe the pan. Melt 1/2 cup butter in the same pan over medium heat. Add onions, celery, carrots, and leeks; sauté until soft, about 8-10 minutes.
Raise heat and add the orange juice; cook until most of the liquid has reduced. Add the grated orange, herbs, bacon, salt, and pepper to the pan and mix well. Now add 4 cups of day‐old Italian bread cut in 1/2- to 3/4-inch cubes to the onion mixture and toss to mix. Adjust seasoning and stuff into turkey, chicken, or duck.
Peaches & Ginger are a match made in heaven. Create a much loved desert with this delectable PEACH & GINGER CAKE and keep your family happy and contented
Grease a 10 inch round cake pan or a 9×13 rectangular baking pan. Mix together:
1/3 cup melted butter
1/2 cup brown sugar
Spread evenly in the bottom of the pan.
Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled. About 4 or 5 large Indian River Natural Georgia Peaches.
1 1/4 teaspoons baking soda
2/3 cup boiling water
1 2/3 cups flour
1 1/4 tsp baking powder
3 tsp powdered ginger
Cream together until light and fluffy:
1/2 cup butter
2/3 cup molasses
1/2 cup brown sugar
1 large egg
Add all at once, the dry ingredients, the baking soda and water mixture, along with:
2 tbsp freshly grated ginger root
Mix for an additional minute until smooth then pour over the peaches in the prepared pan. Bake in a 350 degree F oven for about 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm with vanilla whipped cream.
Vanilla Whipped Cream Recipe
2 cups whipping cream
4 tbsp powdered sugar (icing sugar)
2 tsp pure vanilla extract
Whip together to firm peaks.
Peach Caprese Salad is a fresh and slightly sweet twist on the classic Caprese Salad. It’s delicious and healthy and oh so good.
6oz fresh mozzarella cheese, sliced
1 ripe Indian River Natural Georgia Peach, sliced thick
1 vine-ripened tomato, sliced thick
12 leaves fresh basil
good extra virgin olive oil
good balsamic vinegar (or reduced balsamic vinegar)
salt & pepper
Layer mozzarella cheese slices with peaches, tomatoes, and basil.
Drizzle with extra virgin olive oil and balsamic vinegar then sprinkle with salt and pepper.
Balsamic Chicken with Peaches & Prosciutto is a deliciously simple and healthy dinner made on the grill in just 10 minutes!
1 lb. boneless skinless chicken breasts
1 Tbsp. olive oil
salt and pepper to taste
2 Indian River Natural Georgia Peaches sliced
4 slices prosciutto
1 ball Burrata cheese
1/4 c. balsamic reduction
1 Tbsp. dried basil
Between two pieces of plastic wrap, pound the chicken breasts 1/2″ thick. Season with salt and pepper and rub with olive oil. Add the chicken to a hot grill and cook for 2-3 minutes on each side until no longer pink in the center.
Arrange the chicken on a platter and top with sliced peaches and prosciutto. Pull the Burrata apart into smaller pieces and add to the top of the platter and drizzle with the balsamic reduction. Serve immediately.