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 istin­guished 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 Representatives, Miami. Florida. Grace Barr, Food Editor, Olando Sentinel, Orlando, Florida Ann McDuffie, Food Editor, Tampa Tribune, Tampa, Florida

2

Hal Gardner. Editor © FLORIDA DEPARTMENT OF CITRUS • LAKELAND, FLORIDA

MANGER INTERNATIONAL INN

CAUSEWAY INN SHERATON INN

STATLER HILTON BEACHCOMe'ER

CARELESS NAVIGATOR BUCCA�EER

AZURE TIDES TIDES

LE CHATEAU

BRAHMA CHEZ BRUCHEZ HOLIDAY INNS

ROBERT MEYER MOTOR INN PICCADILLY

CITRUS CLUB FOXFIRE I N

CHALET SUZANNE HIGHLANDER

BATH CLUB

OCEAN GRILL

STATLER HILTON GALT OCEAN MILE

MAl KAI CREIGHTON.S

SHERATON HOTEL BEACH CLUB HOTEL. RIVIERA COUNTRY CLUB

SURF CLUB PLANTATION GATTI

EASTERN STEAMSH IP LINES DIPLOMAT HOLIDAY INN\

NORTHWEST ORIENT AIRL�NE DUPONT PLAZA HOTEL

DEAUV LLE HOTEL SEA VIEW HOTEL

CARILLON HOTEL E9EN ROC HOTEL

KE'( BISc:'�YNe;..HOTEL JOCKEY CLUB FONT INEBLEAU HOTEL

AMERICAN HOTEL ,

...... -------TABL E OF EQUIVALENTS --------.

Almonds 1 lb., shelled .. 1114 cups Apples 1 lb. .... ..... 3 cups, sliced Apricots . . . . . . . . 1 lb. 3 cups, dried Apricots 1 lb. . . . .... . . 6 cups, cooked Bananas 1 lb. . ... 21/2 cups, sliced Beans .. % lb., dried 1 cup Butter 1 stick ,.. ... .. . 112 cup Butter .. , ... ,...... 1 stick 8 ta blespoons Cheese, Amer; cheddar 1 lb. 4 cups, grated Cheese, cottage 1 lb. 2 cups Cheese, c ream 3 oz. pkg. 6 ta blespoons Chocolate ...... . ....... 1 oz. .,......... 1 squa re Cocoa . . . . . . .. 1 lb. .. . ..... 4 cups Coconut . , . . . . . . . . 1 lb. ..,.. . ... 5 cups, shredded Cornstarch . . ......... 1 oz. . ...... . 10 teaspoons Cream, whi pping 1 pint 4 cups, whi pped Corn meal ..... .... 1 lb. ........... 3 cups Dates .. ;......... 1 lb. ........ ... 2 cups, pitted Eggs . . . . . ,........... 1 whole, Ig. 2 ounces Egg whites 1 cup, a bout 8 whites Egg yolks 1 cup, a bout 16 yolks Fruits, candied 1 lb. ..... . ..... 3 cups Flour, all·purpose 1 lb. . .. ,...... 4 cups Flour, cake, sifted 1 lb. . 4112 cups Lemon, juice 1 juiced 2 to 3 ta blespoons Lemon ri nd, grated 1 lightly grated " 11/2 to 3 teaspoons Ma::aroni, dry ....... ... 1 lb. 3 cups Maca roni 1 cup 2 cups, cooked Ma rshmallows .... . .. . .. 1 lb., Ig. size 64 ma rshmallows Meat, diced .... , . . . 1 lb. 2 cups Milk 1 quart 4 cups Noodles , . , , . . . . . . 1 cup raw . 11/4 cups, cooked Nutmeats . . . . . . . . . .. 1 lb. 4 cups, coa rse chop Orange, medium " ...... Juice only 6 to 8 ta blespoons O range j uice frozen 6 oz. can 18 ounces fresh juice Orange rind, grated 1 medium 1 to 2 ta blespoons Peanuts ....... .. 1 lb. ..... .... 2 cups, chopped Prunes 1 lb. . .... .. ,.,.2 1/2 cups, dried Prunes .... .......... 1 lb. 4 cups, cooked Raisins 1 lb. seeded ... .. 2 1/2 cups Raisins 1 lb. seedless 3 cups Rice . . . . . . . . . . . . . . 1 lb. . .. .. 21/3 cups, raw Rice . . . . . . . . 1 cup, raw 3 to 4 cups, cooked Sugar, brown 1 lb. . .. .. 21/4 cups, packed Suga r, confectioners' 1 lb. . .. 31/2 cups Sugar, granulated 1 lb. '.,. . . . . . 2 cups 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 fresh orange juice in different market form.

BE SURE YOU GET THE REAL THING

Today many a rtificially colored and flav­ored juices a re frozen and packaged to look like real ora nge juice. Do not be de­ceived. READ T HE LABEL BEFORE YOU BUY - GET THE REAL TH ING.

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.

38

MERINGUE Heat oven to 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

ORANGE 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 Tb. grated orange rind

Va Tsp. salt 1 Pi nt heavy cream 5 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

Beat 5 egg yolks slightly and add 1/2 cup cream with grated orange rind and deco· sugar, 2 tb. lemon juice, 3 tb. grated orange 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 II i ng as you I ike.

2. FLAVO R I N G TI PS 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 cook­ed other ingredients with the water, with which you would dilute the con­centrate. 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. I n 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 in­novation 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 establ ishments.

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 fru it segments. N. J. Lawrence - Citrus Club - Orlando

37

T H E S EAFOAM F LE ET

Line champagne glasses with dark choco­late 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 gen­erous 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 and Sliced lh Cup Rum lh Cup Brandy

Vanil la Ice Cream

Melt butter in saucepan. Stir in brown sugar, add cinnamon, sliced bananas and drained orange sections. Stir in rum and heat thor­oughly. 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

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 Sher­bet, one ounce of Lemon Hart rum, 1,4 ounce of Falerum* and set aside. Place the

One large Valencia orange French Vani l la ice cream Lime Sherbet Maraschino cherry Lemon Hart rum (151-proof flambe or 190-proof alcohol) Assorted melon bal ls Falerum extract'

'Available at package stores

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.

Maraschino cherry in a butter curler or Place in a silver sherbet dish or Jubilee spoon and draw it across the top of French dish. Garnish with assortment of melon Vanilla ice cream, forming a ball center. balls and serve Blossoming Orange Flambe.

36 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

ORANGE BRULOT (CREOLE STYLE)

1 orange, thin skin, wash and d!y. Plunge into hot water for 5 minutes

1% oz. of Cognac 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 flick­ers, blow out and serve.

John Anderson - Marina Jack - Sarasota

THE "SUNSHINER"

Into a shaker put cracked ice, 112 jigger Triple Sec, % jigger Galliano, Fresh Florida Orange Juice, shake well and pour into champagne glass.

The Careless Navigator Treasure Island St. Petersburg

ORANGE,CURRANT BURGUNDY SAUCE

1 Cup fresh Orange Juice, V2 Cup Burgundy Wine

1 Cup Currant Jelly. Blend all ingredients over boil­ing wate�. When hot, thick�n with a little cornstarch, diS­solved in a I ittle water. De­pending on the jelly. 1 tbsp. is usually sufficient, the con­sistency 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

FLORIDA DE R BY DAIQUIRI

l/Z oz. Fresh Lime Juice 1 oz. Fresh Orange Juice

,. , I

•• '(iJ J '

% 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 I '

.,1/

- -.� '�>'-' 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 FLORIDA FRU 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·

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.

34 Frank Glynn - Country Club of Florida - Delray Beach

FLiESENDE INSEL

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

Hans Kah ler-Sea View. Bal Harbour

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 th ick sponge cake, then one inch vanilla cream pudding. Cover with orange wedges. Cover wedges with Aga-Aga (commercial glaze). Cover sides with roasted al­monds. Cut in slices and decorate each slice with whipped cream. Serve.

Hans Kahler-Sea View, Bal Harbour

ORANGE SECTIONS AU PORTO

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

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 Mara­schino Cherry.

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 rec ipe for tart shells. Fill individual tart shells with this mix­ture 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 Florida Grapefruit 3 Florida Oranges 1 Cup Fresh Strawberries, sl iced 3 Tablespoons Sugar

1 Oz. Cream Sherry 1,4 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

Peel and section the oranges. Peel and quarter and slice the apples. Mix well; I ight brown sugar, salt, cornstarch and orange gratings. Next, combine with or­ange sections and sl iced apples. Prepare pie crust. using flour, baking powder, butter and crisco shortening. I n­stead of water use eggs.

5 medium size Oranges 5 medium size Apples

% Cup light brown sugar % Tablespoon Cornstarch 1/4 Teaspoon Salt Y4 Teaspoon Cinnamon 1 Tablespoon grated

Orange Rind

20 Oz. Cake Flour 1 Teaspoon Baking Powder 2 Eggs 4 Oz. Butter 4 Oz. Crisco Shortening

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

32 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 Eggs separated 1 Cup Sugar

1/2 Cup Orange Juice 1 Tbsp. Lemon Juice

'12 Tsp. Salt 1 Tbsp. Grated Orange Rind

Soften gelatine in water 5 minutes. Beat egg yolks and add If2 cup sugar, 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 wh ite 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 mix­ture. Refrigerate till firm.

Cover with frost of V2 pint heavy cream beaten with % cup powdered sugar. Garnish with orange sections.

Charles Susebee Diplomat Hotel - Haliandale,Fla.

FRESH ORANGE SHERBET

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

orange peel

1 tbls. grated orange rind '14 tsp. salt 1/4 cup Grand-Marnier (orange liquor) 3 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 fruit-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 Lb. Raisins 3 Lbs. Plain Cake (baked)

18 Eggs 6 Cups Sugar

5 Quarts Mi lk 1h Gallon Fresh

Orange Sections 4 Teaspoons Vanilla

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 RANGE

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

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

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 boil­ing 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. Mix we l l . Press into pie pans. Chi l l . Soa k ge latin in cold water 5 minutes. Add hot wate r and stir unti l d issolve d . Then stir in sugar. salt and fruit jui ce. Chi l l until

partly congeale d . Whi p until fluffy. Fold in whipped cream and c rushed pineapple. Pou r into crumb crust. Chill until f irm. Garnish with whi pped cream and Florida orange 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 boi l ing water. When thoroughly dissolved, blend in j u ices. Cut ice cream in sma l l pieces and fol d in unti l melted. Add Grand Ma riner Liquor. Pour in sha l low dish and

chi l l until fi rm. at least 2 hours in refrig· erator. Serve in sherbet dsihes with maca· roon c rumbs and coconut flakes on top. Garnish with whi pped cream and mara· schino cherries .

. . Paul Wirth Brahma Restaurant - Oca la

29

CITRUS D E LIGHT P UDDI NG

Family Qua ntity 2 (small) 1 2 l b. 4 oz. Jello

Instant Pudding 3 c 2 quarts fresh milk 1 c 1% quarts Half and Half Mix by directions on box 3 c % ga l lon fresh orange

sections 1 c 11/2 Ibs. shredded coconut

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 ESH O RANGE F ROZEN PI E

ORANGE FLAVORI NG

2 Large Florida Oranges 4 Lumps Sugar 1 Cup Fresh Florida Orange J uice

IV:! Tablespoons Gelatin 5 Egg Whites

% Teaspoon Salt 1 Tablespoon Granulated Sugar

CUSTARD SAUCE

7 Egg Yolks 1 Cup Gra nulated Sugar 2 Teaspoons Cornstarch

IV:! Cups Boi l ing Mi lk % Cup Cold Whipping Cream

Wash oranges and rub lump sugar over and add orange and gelatine mixture. Beat them until sugar is impregnated with for a moment. Pla:e in clean mixing bowl. orange oil. Mash sugar lumps in mixing Beat 5 egg whites until soft peaks form. bowl and grate orange skins in bowl. Sprin· Gradually add sugar, beating constantly kle gelatine over one cup fresh Florida until stiff peaks form. With rubber spatula orange juice. Add 7 egg yolks to mixing fold egg whites into hot custard. Place in bowl containing sugar and grated orange refrigerator. Fold several times while cool· skin. Gradually beat in sugar until mixture ing. When cool, but not set, fold in whip· forms ribbons. Then beat in cornstarch (2 ping cream which has been beaten until it minutes). Beat boiling milk into mixture in forms ribbons. Place in graham cracker pie thin stream. Pour into pan, and set on low crust and put in freezer. I.€t freeze six heat stirring constantly until thickened hours. Serve topped with whipped cream enough to coat spoon. Remove from heat and fresh Florida orange slices.

Thomas T. Pacchioli

28 Statler Hilton - Ft. Lauderdale

ORANGE ICE BOX CAKE

1 Cup Sugar

2 Tablespoons Cornstarch

Va Teaspoon Salt

2 Cups Milk

2 Eggs (or 4 egg yolks)

1 Tablespoon gelatin

Mix sugar, cornsta rch and salt. Add milk gradually, then beaten eggs. Cook in dou· ble boiler until thick. Soak gelatin in cold water, then dissolve in hot custard. When cold add fruit juice, rind and whi pped

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

cream. Line a spring form with lady fin­gers. Fill with pudding. When firm remove from pan, decorate with a d d itional wh i pped cream, orange sections and waIn uts.

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

MOUSSE L'ORANGE

Beat until light three egg yolks and half cup sugar. Dissolve one tablespoon plain gelatine in 1,4 cup cold water, add one cup fresh orange juice, a small a m ount grated orange peel. One tablespoon cornstarch. Bring to boil over low heat. Pour in egg yolk m i xture beating briskly until th ick. Let cool. % cup heavy cream whipped. Beat 3 egg

wh ites until stiff, not dry. Sti r cream and egg wh ites into cooled egg yolk m i xture. Pour into parfait glass, chill in refrigerator until ready for use. Se rve topped with whipped crea m flavored with Grand Mar­nier (orange liquor). Fo r deeper color, add dash o range colo ring.

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 Juice

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.

2 Florida Ora nges, peeled and 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.

Carl V. Helm - Le' Chateau - Atlantic Beach

26

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

FROZE N ORANGE ALASKA

Cut top from large orange, core out inside. Fill with orange sher· bet, put in freezer. When ready to serve top 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 cup dice·d Chicken meat 1/4 cup chopped Pecans

1 cup diced Celery 1 cup 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 LAMING ORANGE ALOHA

3 Large Florida Oranges 1 Envelope Unflavored Gelatine 1 Cup Granulated Sugar 1 Cup Heavy Cream Whipped 1 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 Gelatine in a

Y3 Cup of Lemon Juice and 2 Cups of Orange Juice

Pour in m old and decorate after removing from mold with dark cherries and sl ices of preserved kumquats.

4 Chicken Bouillon Cubes % Teaspoon Lowry Salt Bertha Hinshaw - Chalet Suzanne - Lake Wales

2 8" Layers of Short Cake

Cup Orange Juice

Cup Sugar

2 Tbsp. Shredded Orange Peel

B Oranges

ORANGE SHORTCAKE

Comb ine Orange J u ice, Sugar and Orange Peel and heat to boi l ing.

Pare oranges and cut sections from seven oranges. Sl ice remaining orange. Arrange on shortcake layers. Pour sauce over cake. Decorate with wh ipped cream. Serves 6

Elgma Heinize - Galt Ocean M i le Hotel - Ft. Lauderdal e

FRESH S PINACH AND GRAP EF R UIT SALAD

Toss leaves of fresh spinach in salad bowl with sections of grape· fru i t . To p with favorite salad dressing for health and taste.

24

John Johnson Colonial Cafete ria

Orlando

FLORIDA F RUIT BOMBE

FLORIDA CITRUS SALAD

EXOTIC TURKEY ORANGE SA LAD BOW L

1112 CUpS heavy Mayonnaise 2 Cups Orange Segments 1 Cup Pineapple tid-bits 1 Cup chopped (coarsely) Pecans 2 Tablespoons of Lemon Juice

112 Cup Maraschino cherries--qua rtered 1 Cup diced Apples 4 Cups diced cooked Tu rkey or Chicken

112 Teaspoon Curry Powder 1/2 Teaspoon Salt

Combine all ingredients. Cover and refrig­erate. Garnish with orange segments and apple wedges.

Carl Helm Le Chateau Atlantic Beach

BLACK EYED SUSAN

FLORIDA SUPREME

TANGERI N E CH EESECAK E

CRUST: 1 cup unsifted all-purpose flour

% cup sugar 1 tablespoon grated tangerine rind

112 cup butter or margarine 1 egg yolk

Y2 teaspoon vanilla Mix flour, sugar and grated tangerine

rind in bowl. Add butter, egg yolk and va· nilla; cut in with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9'inch spring·form pan. Bake in 400° F. oven 5 minutes or until golden brown. Cool. Pat remaining dough evenly around sides to 112 inch from top.

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

5 eggs 2 egg yolks

1,4 cup Florida tangerine juice

Place cream cheese in large bowl of elec· tric mixer; beat at low speed until smooth and creamy. Mix together sugar, flour, 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 ORANGE CHICKEN C H UN KS

6 whole broiler-fryer chicken breasts, boned, skinned and cut into 2-inch pieces

1V:z teaspoons garlic salt 1 teaspoon paprika

% cup salad oil 1 can (9 ounces) pineapple chunks

1% cups chicken broth 1,4 cup wine vinegar 1;2 cup sliced celery

1 small green pepper, cut into %-inch strips 1 large onion, sliced 1 large tomato, cut into wedges 1 tablespoon soy sauce 3 tablespoons dark brown sugar 2 tablespoons cornstarch

V:z cup water 3 Florida oranges, sectioned'" Sprinkle chicken with garlic salt and pap·

rika. Heat oil in I,arge skillet; add chicken

and cook about 5 minutes, until white. Add syrup from pineapple, chicken broth and vinegar. Cover and simmer 10 minutes. Add celery, green pepper and onion. Cover and cook 5 minutes longer. Add tomato wedges and drained pineapple chunks. Blend soy sauce, brown sugar, cornstarch and water. Add to sauce and cook, stirring constantly, until mixt ure thickens and comes to a boil; cook 1 minute longer. Add orange sections and toss lightly. Serve over fried rice.

YIELD: 6 servings.

*To section Florida oranges, cut slice from top and then cut off peel in strips from top to bottom, cutting deep enough to remove white membrane, then cut slice from bottom. Or remove peel in spiral. Cut sections along membrane divisions from outside to core and remove.

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 avoca does 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 FEATURED AT WALT DISNEY WORLD

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

cherries. To f i l l crepe, fold into cone shape or

cornucopia a nd fill with citrus-cream m ix-ture or spread crepe with cream m ixtu re and rol l .

YI ELD: Fi l l ing for 24 crepes. *To section Florida oranges and grapefruit,

cut s l ice from top a nd then cut off peel in strips from top to bottom, cutti ng deep

Drain orange a nd grapefruit pieces on enough to remove white membra ne, then paper towels. Com bine heavy cream and cut slice from bottom. Or remove peel in sugar; beat unti l stiff. Fold i n grated rind, spiral. Cut sections along membrane divi-orange a nd grapefruit pieces. coconut and s ions from outside to core a nd remove.

I ORANGE DUCKLING BIGARAD E

2 ducklings (about 5 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 mix brown sugar and vin­egar and sti r over low heat u ntil suga r dissolves. Add pepper a nd orange sections a nd s immer for 15 min utes. Add lemon juice, broth, m a rmalade and raisins. Bring to a boil and cook for 10 minutes. Disso1ve the cornstarch in a l ittle cold water, add to sauce and simmer to thicken. Serve on rice, pouring sauce over duckling. Ga rnish with additional o ra nge sections and whole bla nched a lmonds.

Place the duckl ing pieces on a rack in YI ELD: 4 servings_ a baking pa n . Roast in 350°F. oven for about 2 hou rs, or unti l tender.

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 Flori­da'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

CUTLETS OF SW EETBR EADS " P RINCESS"

IV2 pounds calf's sweetbreads 1 small onion

% cup vinegar 1 teaspoon salt 1 bay leaf 2 eggs, slightly beaten

% cup flour % cup butter or margarine

2 packages (10 ounces each) frozen asparagus spears, cooked

Pl a ce swe etbreads in s a u ce p a n with enough water to cover. Add onion, v inegar, salt and bay leaf. Bring to a boi l , reduce h eat, cover and simmer for 45 mi nutes or u ntil tender. Drain sweetbreads and cool . Cut into Ih-inch sl ices to make cutlets. Dust with flour and dip in beaten egg. Melt

2 cups heavy cream V4 cup sugar 2 teaspoons grated orange rind 1 cup flaked coconut 1 cup maraschino cherries, drained

and quartered Dra in orange a nd grapefruit pieces on

paper towels. Combine heavy cream and sugar, beat u ntil stiff, Fold i n grated rind, orange a nd grapefruit p i eces, coconut a nd cherries.

butter in l a rge ski l let; add cutlets and brown on both sides. If necessa ry, keep warm in low oven unti l ready to serve. Serve with asparagus and G ra pefruit Hol landa ise YI ELD: 6 to 8 servings.

GRAP EFRUIT H O LLANDAISE

3 egg yolks % cup Florida grapefruit juice lh cup butter or margarine

Salt and pepper to taste

Beat egg yolks and grapefruit JUice in top of a double boiler. Add butter cut into pieces, a nd place over hot water. Stir mix­ture constantly u ntil butter melts a n d sauce th ickens. Remove from heat. 19

SALAD ARTISTRY

Citrus fruit in combination with vari­ous other fruits and vegetables pro­vides a delicious base for an array of colorful and palate pleasing salads.

A few of the many interesting and glamorous salads which can be cre­ated with sections of Florida grape­fruit and are shown on this

TROPICA L CIT R U S LO BST E R SALAD

1 cup Diced Cook Florida Lobster V2 cup Mayonnaise 3 tbsp. fresh Orange juice

% cup fresh Florida Orange section

Combine these i ngredients l ightly, but thoroughly. Arrange on rou nd p latter with Roma ine Lettuce and garn ish.

Garnish with Florida orange sections a nd grapefru it sect ions, s l iced green pepper, sliced p imentos, stuffed green ol ives. p i n k grapefru it c h u n ks and black stone pru ne, party l eaves and c hopped eggs.

Chef Sarapico The Manger Motor Inn - Tampa, Fla.

18

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 combina­tions.

Oscar Doyle, Chef Riviera Country C lub Coral Ga bles

SATELLITE SALAD

ROAST DUCK

4 to 5 pound Duck 2 teaspoons salt

% teaspoon pepper 1112 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

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.

Gino Dallavalle - 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

Salt and pepper 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 ILY 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 ice 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 esse Monroe, Causeway I nn Motel-Ta m pa

CAN DIED SWEET POTATOES A L'ORANGE

4 Medium Size Sweet 1 Cinnamon Stick Potatoes 1 Qt. Orange J uice

1 Orange % Cup Syrup 4 Cloves

Set peeled potatoes in a baking pan. Com­bine all the ingredients and pour over the potatoes. Add sliced oranges, cut in ha lf moons. Depending on age of potatoes, the cooking time cou ld 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 po­tato coated thick and candied. Add candied orange as a garnish on top of potato.

B REAST OF CAPON FLORIDIAN

4 Breasts of Capon 1 Cup Orange J uice

% Cup Grapefruit Juice 112 Cup Lemon J uice % Lb. Oleo or Butter

Salt White pepper

and gra pefruit wedges . Sprinkle with a little suga r and Florida Rum and heat in the oven for five (5) minutes. Put meat on serv­ing platter and garnish with Orange and Grapefruit wedges. Pou r sauce over meat. Serves four.

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

split in %

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 mi lk

Combine the ingredients l ightly but thoroughly. Stuff the lobster halves. Brush Lobster Meat with butter, sprinkle with papri ka, ba ke in moderate oven -350 0 for 30 minutes. Just before serving sprinkle lobster with sherry wine (optiona l ) .

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

FRIED CHICKEN CITRUS

Ma rinate chicken in Valencia orange or chicken stock, thicken with butter and flour_ Temple orange juice (because of sweet- Serve on the side. ness) for one day. Follow your favorite Garnish you r plate with heated (just warm) Southern Fried Chicken recipe. orange sections, corn fritters or strips of Take one c u p of left·over ju ice, 1 c u p of bacon.

1 6 Morris Bosse - Sheraton Hotel - Ft. La ude rda le

6 Breasts of Chicken (3 3-lb_ Chickens)

1 Cup Fresh Orange sections 1 Cup Fresh Grapefruit sections

1,4 Cup Orange Blossom Honey

lh Cup Prepared Mustard % Teaspoon Ginger

Combine orange a n d grapefruit with honey, mustard, che rries a n d gi nger. Marinate for two hours or more. Salt and pepper ch icken breast. Place in buttered pan with skin down. Bake in 325 · oven, basting often with sauce from fruit. Cook until almost

BREAST OF CHI CKEN, TROPICAL

6 Slices Holla nd Rusk

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

cut ham to fit rusk)

Salt and White Pepper to taste

1 Pound Small Frozen Green Peas

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

Gus Stamatin - Robert Meyer - Orla ndo

CHICKEN, ISLAND STYlE

2lj2 Lb_ Chicken, d isjointed. Remove back bone, dredge i n flour and sa lt mix. Fry in shal low pan unt i l brown. Remove chicken from fry pan a n d place in deep pan. M i x Jul ienne of celery a nd on ions in fry pa n . Saute slowly unti l on ions a re soft. Remove from fire, add:

3 Oz. Sauterne 2 Tablespoons Brown Sugar 2 Oz. Soy Sauce

Pinch of Thyme

Return to fire and boi l . Pour over ch icken, add:

% 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 ha ndful of long grated coconut on top a n d is thoroug h l y cooked and loose from bones return to oven until brown. Do not cover. (a bout 30 minutes). Pour stock in bottom Garnish with Cal amond i n sl ices. Serves 3

of casserole, place chicken on top. Sprinkle to 4.

Wm. Hall isey - Buccaneer - Longboat Key, Sarasota 1 5

G RA P E F R UIT GLAZED HAM FLAM B E

Pan bro i l ham steaks i n pure butter over h igh heat. Brown both sides, re­move to p latter. Add to pan ju ices, more sweet butter, 1 cup of grapefru i t sections, % c u p brown sugar, dash of ground c i n namon and s immer 5 m i nuts. Deglaze pan with % c u p brandy, f lame and pour over ham steak wh i l e sauce is st i l l f laming. Serve at once. 1 steak serves 2 people.

Chef Neff

Foxfire I n n - Lakeland

GOU RM ET O RA NGE PORK CHOP

1 Can 6 oz. Frozen Orange Juice 2 Tablespoons Brown Sugar 1 Teaspoon Ground Ginger 1 Teaspoon Salt

1,4 Teaspoon Tabasco

Combine undil uted o ra nge j uice, brown sugar, ginger, salt, Tabasco a nd mono· sod i um glutamate. D ip Pork Chops i n f lour and brown on both sides in l ightly greased skillet. Core the a pples a n d slice 112 inch thick. Peel ora nges and slice. Layer apples a nd oranges in deep casse role. Add pork

6 Pork Chops, cut 1;2" thick 1 Teaspoon Monosodium Glutamate

4 Medium size Apples 2 Oranges

Flour

chops. Cover with the a pple and ora nge slices. (Arrange evenly for appeara nce.) Pou r orange juice mixture over chops. Cover. Cook in pre·heated oven 350 0 about 45 minutes o r unti l chops a re tender. Re· move cover to brown top. Sprin kle with chopped parsley and serve. Serves 6.

N. Preston-I nternational I n n-Tampa

ORANGE G LAZED PORK CHOPS

Quantity Serving Family Serving

40 1 in. Center Cut Pork Chops (6) Salt and Pepper . . . . . . . . . . . . . Paprika . . . . . . . . . . . . . . . . . . . . .

10 Oz. Water . . . . . . . . . . . . . . ( lh Cup) 1 Cup Sugar . . . . . . . . . . . . . . . . . . . 5 Tablespoons Cornstarch . . . . . . . . (1 Tablespoon)

1 Tablespoon Salt . . . . . . . . . . . . . . 1 Tablespoon Cinnamon . . ( lis Teaspoon)

80 Whole Cloves . . . . . . ( 12)

10 Tablespoons grated orange rind (3) 40 Orange Slices . . . (20)

5 Cups Orange J uice . . . . . . . . . . . . (4)

Trim fat from chops a n d put in ski l let over low heat. Let fry slowly u nti l a thin coating of fat is in skillet. Spri n kle both sides ge n­e rously with salt, pe pper and pa prika. Re­move fat, brown chops we l l on both sides on medium heat. Spoon off fat, put on low

heat, add water and cover. Cook 45 min· utes. Cook together sugar, cornstarch, salt, c in­namon, cloves, grated o ra nge r ind a nd o range juice unti l thickened. Spoon glaze over chops, cook 20 m i n utes. Ga rnish with o range sl ices a nd serve.

Paul Wirth - Brahma Resta urant - Oca l a 14

BAKED SNAPPER CITRUS

4 Scallions cut fine 2 Oz. Butter

1% Cups Orange Juice 1 Teaspoon Lemon Juice 1 Teaspoon grated Lemon Rind 6 Sections Grapefrui t steeped in

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 mer. Add orange ju ice and dash of n utmeg. boil 1 m i n ute. Season red snapper with salt, pep per and lemon juice, im merse i n baking pan and ba ke in m oderate oven 3750 u ntil f ish is wel l done a nd flaky. Sprinkle grapefruit sections with powdered sugar and steep in K i rsch. When fish is a l ·

most done, cut orange in ri ngs, d ust with sugar a nd glaze unti l golden brown. Place grapefruit and ora nge ri ngs on top of snap· per. Ga rnish with p imento strips a nd green pepper rings. Whip one c u p of heavy cream fairly stiff, adding the grated lemon rind and one teaspoon Curacao Liquor. Garnis h . Keep fish hot a nd serve i m mediately after adding whipped cream.

C. Mi ller - D u Pont Plaza Hotel - Mia m i

O RAN G E GLAZED BA R B EC U ED S PA R ERI B S

Bake 4 racks of r ibs, 3l bs. each. for 45 m i n . and dra i n off grease. Pour on orange barbecue sauce and continue baking u nt i l done; turn i ng r ibs i n sauce every 5 m i n­utes (in s low oven). Serves 12 as a n a p pe­t izer or 6 for d inner.

ZESTY ORAN GE BARBECUE SAU CE Grate the peel from 2 large oranges: add

juice of 6 oranges a nd 2 lemons. Add 1 qt.

catsup, % c u p cider vi negar, % cup prepared mustard, 2 c u ps brown sugar, 1 c u p Worcestersh ire sauce. Season with 1/2 oz. garl ie, 1 % oz. celery salt, % oz. b lack pepper, % oz. cayenne pepper. Thi n sauce with d i l l p ickle ju ice or water.

Chef Neff Foxfire I n n - Lakeland

13

G U LF SEA TROUT SAUTE Butterfly Sea Trout spri n kle with ha lf a l ime. Season to taste. D ip i n m i l k and f lour and saute in pan with Ol ive o i l to a golden brown. Pou r o i l off and add 3 oz. Butter, ju ice of ha l f a l i me, ha lf c u p of wh ite d i n ner wine. Cook for 2 m i n utes. Pou r over trout.

Garn ish with ova l s h a ped s l ices of Avocado pear, seed less gra pefruit sl ices, seedless orange sl ices. Place in oven for a few m i n · utes. Spri n kle with ch ive, ga rnish with sprig parsley a n d l ime s l ices.

A Z U R E TID ES B ROILED SNA P P E R

1 0 oz. Red Sna pper Steak, seasoned to taste. Spri n kle with ju ice of 114 of Fresh Lime and % of Fresh Le mon. Brush with clarified sweet butter. B ro i l to a golden brown. Cover with foil a nd ba ke to f in ish 15 m i nutes. When done, u ncover and brush

with sweet butter. G a rnish with seed less orange sl ices, seed less grapefruit s l ices, a nd sl ices of lemon. Put back under broi ler for one m i n ute and serve with sprig of crisp parsley.

Fred U h l - Azure Tides - Sarasota

C RAB FI NGER G RAP EFRUIT BAS KET

1 Grapefruit half for each person 12 Crab Fingers

Fresh Parsley R ibbon and 4 Tooth Picks

II:! Cup Mayonnaise % Cup Chil i Sauce

1 Teaspoon Horseradish 1 Chopped Hard Boiled Egg

SAUCE Add chopped hard

boi led egg to mayonna ise, ch i l i

sa uce, a nd horseradish.

Cut grapefruit i n ha lf, place two tooth picks on each s ide of each h a l f of gra pefru it about 1/2 i nch apart. With a sharp kn ife cut sideways about 114 of a n inch to the tooth picks on each side. Section the ha lf grape· fru it as normal being careful not to cut the smal l strips of skin on the top. Lift na rrow strips of skin sti l l attached to each side,

between the tooth p icks a nd tie with q bow. Lay the twelve fi ngers a round the flat sur· face of the gra pefruit, garnish with a sprig of pa rsl ey, serve sauce separately. T h i s may b e used for a n a ppetizer, or b y the addit ion of more crab f ingers as a lu ncheon d ish .

Will iam Fleishman Hotel Fonta i nebleau - Miami Beach 12

SWEET ' N PUNGENT 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. Add brown sugar, vinegar, soy sa u ce, orange syrup and 2 c ups Pina Colad a . Add to sugar mixture. Cook, stirring constantly, until thickened . Add green peppers, orange sections and

6 Ta blespoons Cornsta rch 2 Green Peppers, cut i n strips 2 Tomatoes, cut in stri ps 8 Black Ol ives, cut in strips 4 Cups Cooked Wild Rice

combi ned with % C u p whole toasted Almonds

cut tomatoes. Cool five min utes. A d d Florida shrimp and cook t o heat shrimp through. Makes eight servings. Serve with wild rice and almond mixture. (For family serving c ut reci pe 1/2 ' )

Richard Nickerson - Jockey C l u b - M iami

Shell raw Florida shrimp, removing black vein. Wash off a n d drain well on towel. Put shrimp, on ion, mushrooms and cu cumber on a large plate a n d sprinkle them with a mixture of oil, lemon j uice, 1 medium bay leaf, salt and pepper, to taste. Marinate them for at least one hour, turning often.

FLORIDA S HR I M P KEBAB

2 Lbs. Raw S h rimp 1/2 Lb. 1,4 " t h i c k onion rings

3 Whole cucumbers, s l ices % " thick

1/2 Cup Oil 5 Tab !espoons Florida

lemon j u ice 112 Lb. M u s h rooms, sl iced % "

Place o n skewers, alternating the shrimp and cucumbers and pla cing ti le o nion ring ; arou n d the shrimp. Cook until shrimp are done, basting with oil a n d lemon juice mix­ture. Makes 8 serving,. Serve in a bed of cooked rice. Garnish with ora nge wedges.

Richard Doeble - Eden Roc Hotel - M iami 1 1

SWEET POTATOES L'ORANGE F LO RIDA POI Boil 5 Ibs. sweet potatoes unti l % lb. B utter half cooked 2 lbs. long G ra i n Rice Mash i n mixer 1 Box Dark B rown Suga r Add 112 lb. Suga r 1 Fresh Coconut Grated J uice of one lemon J uice of 3 Oranges

2 I bs. M a rgarine or B utter 3 C up s of Water 1 1/2 oz. Raisins 2 Tablespoons Va n i l la

2112 oz. S h redded Coconut Dash of N utmeg

Place in ba k ing pan a n d ba ke 20 m i nutes Cook r ice in wate r a n d o ra nge j u ice. As it at 3750 F. Rem ove sem i·cooked potatoes boi ls, add suga r, coconut, m a rgar ine a nd from oven a nd p lace o range sl ices on top. cook u nti l done (30 m i n utes) . Can be eate n Spr inkle l ightly with gra n u lated [I . h ot o r cold . When re heating, sugar and return for five m i n · " ' wra p Poi in ba nana leaves a n d utes. Se rves s i x o r more por· put i n oven unt i l wa rm. (For t ions. fa m i ly se rv i n g cut rec i pe in

Mau rice Bosse ha lf. M a u rice Bosse Sheraton Hotel Sheraton H otel Ft. Lauderdale Ft. La uderdale

CARROTS L'ORANGE

1 Pint Orange J uice 1/4 Cup Sugar

1 Teaspoon lemon J u ice

B ring to boil a n d th icken l ightly with corn· sta rch . Open and stra in one #10 can of

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

Francis Bettencourt Surf C l u b - M ia m i Beach

GREEN P EAS, VICTOR

1 Small pkg. Frozen Peas

1 Tablespoon Butter

1 Tablespoon Suga r

1 Tablespoon Cornstarch

Cook peas accord i ng to d i rections. Dra i n , a d d butter. M ix together sugar, cornsta rch , sa lt, o ra nge j u ice a nd r ind . Add to peas and heat unt i l sauce is sl ightly th ickened. Add

112 Teaspoon Salt

1/2 Teaspoon grated Orange Rind

112 Cup Orange J uice

1 1 l b. Can B a by Onions

cooked ba by on i ons, bring to a boi l and serve. Spri n kle with chopped m i nt or pa rs· ley. Serves 6 to 8.

1 0 Le' Chateau - At lant ic Beach

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

2 Sections of Orange 2 Sections of G rapefruit

2 Teaspoons of Sugar

2 Teaspoons of Cream

1 Teaspoon of Parsley 2 Eggs

Use 9" ski l let, saute orange a nd grapefruit in butter a bout 5 m i nutes . Remove from heat. Mash sections sl ightly. Add sugar and st ir .

Beat 2 eggs with parsley and c ream. Pou r o n gril l . When stiff pou r m i xture o f gra pe · fruit and orange in cente r a nd fold egg over m i xture. Spr inkle with parsley. Serve with hot biscu its.

John Anderson - Marina Jack - Sarasota

B R EA K FA ST APPETIZERS

SUNNY AWAK E N I N G (SO N N I GES E RWACH EN)

Peel orange and section, making sure orange is cold. Place in dessert bowl, spr inkle with sugar. Add few d rops of brandy pour on condensed m i l k as desired . .

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

Cut grapefruit in half - loosen fru it from the r i nd. Squeeze a l ittle l ime j u ice a nd marasch i na cherry on top. Decorate with cherry in center.

Hans Kahler - Sea V iew Hotel - Bal Harbour, M iam i Beach

Beat eggs a bout 112 m i n ute unti l foamy. Heat butter in ski l let unti l it sizzles. Pour in beaten egg; and sti r once or twice with a fork. lift edges as the EggS begin to cook, let the l iq uid part run under. Shake the pan back and forth to keep the

O RANG E J ELLY O MELET

3 Eggs 1 Tablespoon Florida

Orange Marmalade (pre-heated in double boiler)

omelet free. When cooked but sti l l soft on top, add 1 tablespoon of the Florida Orange M a rma lade (pre-heated). S l ide the omelet wel l to the right edge of the platter. G a r­n ish top of o melet with smal l amount of orange m a rmalade.

Creighton's - Ft. La uderdale 9

F LORIDA PANCAKES 2 Egg Whites stiffly beaten Butter and oil for frying

2 Egg Yolks liz Teaspoon Salt liz Teaspoon Baking Powder

Beat the yolks, salt a n d honey together, st i r in orange sections a nd f lour and fold in beaten egg wh ites. Heat butter and oi l to cover bottom of ski l let, about 14 i nch. Drop batter by ta blespoon. Brown on both sides. Se rve hot. Garnish with sour cream and jel ly. Serves four.

2 Tablespoons Florida Honey 2 Cups Orange Sections

(chopped fine) 1 Cup Sifted Flour

Family Size

2 Eggs 1 Teaspoon

% Cup 1 14 Cup

2 Tablespoons 2 Cups

2 1/2 Teaspoons 3 Tablespoons

Richard Doeble - Eden Roc Hotel - M iami

NAPLES ORANGE PANCAKES

Qua ntity

4 Eggs (whole) 1 Tablespoon Salt

liz Cup Sugar (4 oz.) Granulated 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.

Ladle 2 oz. batter on to hot gri l l . When bubbles start to break in ce nter turn and gri l l to a golden brown . Se rve with orange butter m ix.

HOT ORANGE B UTTER One h a lf pound me lted butter i nto a sauce pan. Heat and add one fourth pound a l l pu rpose f lour. Cook slowly for five minutes while sti rr ing. Add: One q u a rt h ot fresh Orange J u ice a n d stir briskly with a wire

whip u nt i l sa uce comes to a s immer. Add: 6 oz. gra n u lated sugar and 2 oz. fine J u l i · e n ne Ora nge Pee l . S immer five m in utes more. Se rve th is sauce hot, over the hot panca kes from the gri l l .

W i l l iam Schultz - T h e Beach C l u b Hotel - Naples 8

O RANGE N UT ROLLS

1 Lb Cake Flour 10 Oz. Sugar

6 Eggs 6 Oz. Orange J uice

8 Oz. Butter 1 Oz. Baking Powder

14 Oz. Salt

1 Cup Chopped Pecans 4 Tsp. Grated

Cream together sugar and butter, add eggs one at a time. Sift flour, salt and baking powder, add to above with orange juice, alternately, a l ittle at a time. Add chopped nuts and o ra nge ri n d . Bake i n 350 0 ove n. Makes 4 dozen.

Orange Rind Paul Wirth The Brahma - Ocala

ORA NGE BREAD ROLLS 2 dozen

14 cup 2 sticks

14 cup 1 tsp.

1/2 cup (packed)

2% cups lh

1 1/� 1 egg 1 pkgs. dry

yeast

8 dozen-2 inch rolls 8 oz. oi l

21/2 Ibs. Butter 3 oz. white sugar 1 oz. salt 1 l b. brown sugar

3 1/2 I bs. Hi Gluten Bread flour

1 quart water 12 oranges, grated rind,

only 3 eggs 5 oz. yeast

(com pressed)

O RA N G E M U F FINS

1 Cup Butter 1 Cup S ugar 4 Egg Yolk, well beaten

V2 Cup Orange J uice 2 Cups A" Purpose Flour

(For fa mily use cut recipe %)

M i x suga r and yeast i n bowl. (Dry accord­ing to package.) Let sta nd unt i l melted . Add water, o i l , egg> and salt. M i x in flou r by hand . Al low to set 1 0 mi n utes, m ix but­te r and half of ora nge ri nd , then rol l i nto dough. Let sta nd overnight. Fol lowing day roll dough % i nch th ick, s l ice in 2 inch sq uares. Place i n med i u m size cup cake pans, with layer sta nd ing u p. Let proof ti l l dou ble i n s ize, brush with beate n egg; spri nkle with m ixed brown sugar a nd grated orange ri nd. Ba ke 26 m in utes at 3750 •

N orman Tha lea, Chef Cari l lon H otel - M ia m i Bea ch

2 Tsp. Baking Powder 1 Tsp. Salt 4 Eggwhites, stiffly beaten 2 Tsp. grated Orange R ind

Cream butter and sugar unt i l f l uffy. Add beaten egg yol ks and orange ju ice, beat unt i l I ight. S i ft flour, s a l t a n d baking power, a d d t o above i n 3 portions. B lend wel l after each add ition but do not overmix. Fo ld in stiffly beaten eggwh ites and ora nge r ind. Fi l l paper l i ned muffi n t ins % ful l and bake at 3750 for 15 to 20 m i n utes. Yi ld 3 dozen.

Arthur Oberholzer - Lindsey Hopki ns, M ia m i

ENGLISH MUFFINS L 'ORANGE 6 English Muffins 112 Cup Orange Juice

split 112 Cup Light Cream 6 Eggs 2 Tablespoons Butter

Beat 6 eggs, % cup ora nge ju ice, 1/2 cup l ight cream . Soak muff ins, then fry in but· ter. SAUCE FOR TOAST % Cup Curacao % Cup Sugar

1 Cup Ora nge Juice 30 Orange Sections Bring tn boi l , th icke n with corn starch and Curacao. Garnish toast with ora n ge sec· t ions, cover with sauce a n d brown sugar, s p r i n k l e with coconut a n d brown u n der bro i ler.

Larry Moraitis Joc key C lub - M iami 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 has been mixed with a l ittle water. Cook 2 m i n utes, remove from fire. Add butter, yolks, a nd 1 teaspoon of Orange extract. Add last, the stiffly beaten whites of 8 eggs. As mixture is poured i nto mold, lay the wel l·dra ined orange sections in mold i n a n attractive patte rn. Bake i n 300 0 oven. When about done, sift confectioner's sugar over top and glaze q uickly in ove n .

ORANGE SAUCE 3 Yolks, 112 c u p gra n u lated sugar and a pinch of sa lt. 112 Pint of whipped cream added at the last m oment, with 112 Tea· spoon orange extract.

Bertha H i nshaw

Cha let 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 Grated Orange

% Cup White Corn Syrup

M ix orange a n d grapefruit sections with grated ora nge, syrup, m a rma lade a nd dash of n utmeg. Set aside. Com bine p inea pple a nd ora nge j u i ::e , bring to a boi l . M ix butter a nd f lour together u nti l smooth, add i n j u ice. Boi l very slowly for five m i nutes. Remove from fire a nd cool . When nea rly cold, fold i n m a ri o nated fruit a n d set in refrigerator over· n ight . Se rve co ld , topped with sour crea m a n d toasted sesa me seed.

Mrs. McCloud Robert M eyer Motor I n n

GRAPEFRUIT·SHRIMP 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

COCKTAIL 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. Al low 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

SEAGRAPEFRUIT 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 Cup cream 3 Ounces butter

1 Tbsp. kneaded butter (or corn· starch) sa lt and pepper

1. Melt the butter in a l arge chafing dish over moderate heat.

2. Add shal lots and mushrooms and cook for a bout 5 minutes, stirring occasion· a l ly .

3. Add dry mustard and chopped tarragon leaves. Continue stirring.

4. Add diced shrimp, scallops, and lobster. 5. Add cream and continue sti rring ti l l

boiling. 6. 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 Blecich, Loew's Americana Hotel - Sal Harbour

BAKED GRAPEFRUIT

Cut gra pefruit in half, cut around sections and cut sma l l hole in center. 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 cinnamon. Put under broiler for a few moments until it turns a little brown. Garnish with a grilled chicken liver.

Bertha Hinshaw

Chalet Suzanne Lake Wales

5

/

IN DEX OF RECIPES

RECI PES

Baked Grapefru it Grapefru it Shrimp Hors D'Oeuvres

Seagrapefruit Americana

Chalet Orange Souffle

Citrus Fruit Soup

Engl ish M uffins L'Orange

Orange Muffins

Orange Bread Rol l s

Orange Nut Rol l s

Florida Pancakes

Naples Orange Pancakes

Hot Orange Butter

Orange Grapefruit Omelet

Brea kfast Appetizers

Orange Jel ly Omelet

Sweet Potatoes A L'Orange

Florida Poi

Carrots A L'Orange

Green Peas Victor

Sweet 'N Pu ngent Florida Shrimp

Florida Shrimp Kebab

Gulf Sea Trout Saute

Azure Tides B ro i l ed Snapper

Crab Fi ngers Grapefru it Basket

Baked Snapper C itrus

Orange G l azed Barbecued Spareribs

Grapefruit G lazed Ham Flambe

Gourmet Orange Pork Chop

Orange G lazed Pork Chops

Breast of Ch icken Tropical

Chicken Is land Style

Breast of Capon Flor idian

Causeway Orange B l ossom Stuffing

Ca nd ied Sweet Potatoes A L'Orange

Fried Ch icken C itrus

Florida Lobster A La Orange

Roast Duck

Orange Stuffing

Gatti Orange Sauce

Shrimp and Orange e n Coq u i l le

Salad Artistry

Tropical C itrus Lobster Salad

Ambrosia

New Citrus Dishes from Wa lt D isney World

Grapefru it Hol landa ise

Cutlets of Sweetbreads "Pri ncess"

4

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5 5 5

6

6 7 7 7 7 8 8

8 9 9

9 10 10 10 10 11

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17 17 17 17 18 18 19

19 - 22 19 19

RECIPES

Crepes Ambrosia

Orange Duckl ing B igarade

Fiji Ch icken C h un ks

Avocado Grapefruit Salad

Tangerine Cheesecake

The Orange FI ip

Exotic Tu rkey Orange Salad Bowl

Salad Artistry

Aspic Suzanne

Orange Shortcake

Fresh Spinach and Grapefruit Salad

Frozen Orange Alaska

Sunny Sky Salad

F laming Orange Aloha

Florida Orange Charlotte

Orange Supreme

Orange Ice Box Cake

Mousse L'Orange

Ctirus D e l i ght Pud d i ng

Florida Fresh Orange Frozen Pie

Orange P i neapple Ch iffon Pie

Ora (lge Parfa it Pud d i ng

Florida Orange Pudd ing

"Emera l d Seas" J e l l orange

Orange Ch iffon Cake

Fresh Orange Sherbet

Vero Ambrosia

Orange 'N Apple Pie

Orange Pudd i n 'N Pie

Orange Sections Au Porto

Piccad i l l y Orange Grove Tart

Florida C itrus Refreshers

Derby Daiquir i

Orange Banana B l end

F laming Fru it Madeira

Orange Freeze

Orange Bru l ot (Creol e Style)

Orange Currant Burgundy Sauce

The Seafoam Fl eet

Orange Ice Cream Sauce, F lambe

B losso m i ng Orange Flambe

Orange Grove Pie

Tasty C itrus Tricks

O.J. Fou nta i n of Youth

Ta ble of Equ iva l ents

Florida C itrus Fruit Varieties

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36 36 37 37 37 38 39

Florida chefs who have created these recipes:

Cloyde H. Pate The Cave Inn Naples

Jim Baker Holiday Inns Daytona Beach

Paul Wirth The Brohma Ocala

Maurice Bosse Sheraton Hotel Fort Lauderdale

AI Bruchez Chez Bruchez Daytona Beach

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 Club Coral Gobles

Tom Driscoll The Careless Navigator St. Petersburg

E. Esser Eastern Steamship lines Miami

William Fleischma Fontainebleau Miami Beach

William Hallisey Buccaneer longboat Key, Sarasota

N. Preston International Inn Tampa

Jim Neff Foxfire Lokeland

Ri chard Ni ckerson, executive chef of the Jockey C l u b in M i a m i , demonstrates how to use a m i n ia­ture blow g u n to brown the meri ngue on a baked citrus Alaska on a product ion-l ine 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 inspi red b y a p lumber, who wa l ked t h rough a hotel kitchen. He appeared, carrying a b low torch, just at the time the chef a nd h is staff were trying to solve the problem of pu l l i ng seven h undred baked A laskas out of the oven at one time without lett ing the ice cream melt. Vo i l a !

Arthur Harris Statler Hilton Clearwater

Hans Hausel Piccadil ly Steak & Ale House Orlando

Bob Heilman The Beachcomber Clearwater

Eigma Heinize Galt Ocean Mile Fort lauderdale

Carl Helm le Chateau Atlantic Beach

Bertha Hinshaw Chalet Suzanne lake Wales

John Johnson Biscayne Miracle Mile Cafeteria Coral Gables

Giovani C. Cordone Wolt D:sney World

Hans Kahler Sea View Hotel Miami Beach

Richard Doeble Eden Roc Hotel Miami Beach

Reed lacey Palm Beach Cou ntry Club

John Anderson Morina Jock Sarasota

M. B. Licudine Mai-Koi Polynesian Restaurant Fort Lauderdale

Mrs. McCloud Robert Meyer Motor Inn Orlando

Douglas C. Violette Saropico Manger Motor Inn Tampa Jesse Monroe Causeway Inn Motel Tampa

R. B. Siple Garden Seat Clearwater

Larry Moraitis Jockey Club Miami

Anita Moshier Holiday Inn Miami Beach

Richard Nickerson Jockey Club Miami

Arthur Oberhauser Lindsey Hopkins Miami

Thomas Pacchioli Statler Hilton Fort lauderdale

John Blecich Americana Motel Miami Beach

Henry Schladt Azure Tides Sarasota

Paul Buschutil Key Biscayne Hotel Miami Beach

Josef Schoen The Tides Redington Beach

William Schultz: Beach C lub·Hotel Naples

Harold Lindbergh Northwest Orient Airl ines Miami

Gus Stamatin Robert Meyer Orlando

Norman Thalea Carillon Hotel Miami Beach

C. Miller Dupont Plaza Hotel Miami

M. L. Walters Driftwood I n n Vero Beach

3

FLORIDA CITRUS F R UIT VARIETIES

EAR LY AN D M I D-SEASON ORANGES

NAVEL (Nov. to Jan .) Extra large fruit, deep yel low color, usual ly seed less. May be peeled and sectioned easily. Of all the early varieties the Navel orange is best ada pted to "hand eating."

HAMLIN (Oct. to Dec.) An exce l lent j u ice orange, me­d i u m size, thin skin, usua l ly seedless.

PINEAPPLE ORANGE (Dec. to Feb.) Widely accla imed for its ju icy sweetness. Deep orange color, medium to l a rge size, some seed.

LATE ORANGES

VALENCIA (March to J uly) O range colored flesh, abun· dant golden j u ice of f ine flavor and aroma. Oval shape , deep orange color, large size, s mooth t h i n s k i n , usu· a l ly seedless o r not m o re than 6 smal l seeds.

TEMPLE ORANGES (Ja n . to M a rch) Peels and sections easi ly, rich flavor all its own , genera l ly regarded as the f inest eating orange grown in Florida. Smal l size, ova l shape, deep o range color. Sometimes pebbly skin. Few seeds.

M U RCOTT (Feb. to Apri l) Comparatively new va riety. Sweet and ju icy. Rich exterior a n d interior color, suo pe rior for hand eati ng.

TANGELO (Dec. to M a rch) A cross or hybrid between the sweet ta nge rine and the tart grapefruit; it com­bines the r ich golden sweetness and ease of pee l ing of the tange rine with the l uscious, invigorating flavor of the grapefruit. Easily sepa rated into sections. Looks l i ke h igh color orange.

TANGERINE (Dec. to Feb.) Rich, sweet flavor, spicy aroma. Cal led the "ZIPPER S K I N FRU IT". Smal l or medium size, flat ends, deep orange or red color, few seeds.

DUNCAN GRAPEFRUIT (Oct. to M ay) Usual ly th in sk in , large size, pa le yel l ow color, often ti nged with green or russet. Cl uster of seeds. Many say time reo q u i red to rem ove seed is worthwh i le fo r Dun:a n 's s u perior flavor a n d greater j u ice yield.

SEEDLESS GRAPEFRUIT ( N ov. to J u ne) Easy to cut and serve, seldom m o re than 8 seeds. Smooth yel l ow sk in , smal l medium size, usua l ly flat at ends.

PI N K SEEDLESS (Oct. to M ay) Many users bel ieve the pink meat en ha nces its a ppeara nce; simi lar to the March seed less grapefruit.

39

T H E SUNS H I N E PAVILLION

WALT DISNEY WORLD, ORLANDO, FLOR,I D A

"The Su nsh i ne Pavi 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 "Tropical Serenade" bird show, which features a ga laxy of a n imated birds and f lowers fasci nate young a n d old with their m usica l serenade and gay repartee. The S u nsh i n e Tree Terrace is a welcome oas i s for Disney visitors who th irst for a coo l dr i nks of c itrus j u ice and a n opportun ity to enjoy some of the new c itrus fru it taste treats developed by the Fl orida C itrus Com m ission's food ex­perts. D ishes made from the D isney c itrus recipes desc r i bed in th is book regu larly a ppear on the menus of the Contemporary and Poly­nesian Hote ls' d i n ing rooms.