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Tag Archives | Orange

Berries Van Gogh

Macerated mixed berries and vanilla cream with a hint of orange.

The Sauce: Berry Macerating Juice – Fresh squeezed orange juice and sugar combine with the fresh berry liquid to soften, sweetened and flavor berries.

‘Great Sauces Transform Good Food into Gourmet’ 

Art lessons

My life is painted with a broad brush colored with art experiences. Oil painting lessons in junior high and high school. University studies include painting, design, photography classes and culminate with a bachelor’s degree in Art History. I’ve been

traipsing around the world in art museums near and far. My second artist recipe, Berries Van Gogh also happens to be a berry dish (try Strawberries Seurat). It’s not outside the composition to name a recipe after a beloved artist.

Berries Van GoghThe Van Gogh exhibit at the Los Angeles County Art Museum was unforgettable. While berries macerate in fresh orange juice, I think of Vincent’s swirling night skies and the palette knife and brush texture built up on his canvas. Yes, this is definitely a Van Gogh.

Spoon some soft, orange vanilla cream over a dish of berries. It’s got a slight tang with the addition of sour cream, a hint of citrus zest and plenty of pillowy cream. Voila, dessert.

You may also enjoy Strawberries Seurat, Four Berry Blend Smoothie, Jumbleberry Pie, Strawberry Chiffon Cake, Wheatberry Pancakes, Strawberries and Cream Pound Cupcakes and Fruit Juice Gelly.

3 of 4 part series ”Berry Season Desserts”. Part 1 Blueberry Cheesecake, Part 2 Raspberry Loaf Cake and Part 4 Cherry Slab Pie. Click here and here for more about berries.

2012 AniversaRecipe – Pork Tenderloin with Oriental Express Sauce
2011 AniversaRecipe – Financiers

Recipe: Berries Van Gogh

Prep Time: 10 Min | Inactive Time: 1 Hour | Cook Time: 0 Min | Yield: 6-8 Servings | Level: Easy

Berries with sugar

  • 3 cups blueberries
  • 2 cups raspberries
  • 1 cup blackberries
  • 1 cup sugar, divided
  • 1 orange
  • 1 cup heavy cream
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 2 tsp vanilla

1 Zest orange to yield 3/4 teaspoon zest. Cover and set aside. Juice orange to yield 1/4 cup juice.

Macerating Berries2 Place blueberries, raspberries and blackberries in a medium bowl. Add 3/4 cup sugar, orange juice and gently combine. Place in the fridge for 1-2 hours.

3 Place whipping cream, sour cream, vanilla, remaining 1/4 cup sugar and reserved orange zest in a medium bowl. Beat to soft peaks with whisk or hand beaters. Serve over berries.

Berries and Cream on CakeMacerate means to soften or break down by soaking in a liquid such as apple or citrus juices. Fresh fruit is often simply combined with sugar which dissolves in the natural fruit juices.

Make a striking berry dessert with 1 sponge cake round or 2 thin cake rounds under macerated berries with a dollop of vanilla cream.

Use any combination of berries or all one kind.

Spoon these berries over some pound, chiffon or angel food cake and top with vanilla cream.

Dish Designer

  • Exchange mixed berries for 6 cups of blueberries, raspberries or blackberries.
  • Exchange vanilla extract for seeds from 1 vanilla bean.

Inspiration – Helen Horton
Cook with Sauces
Berries Van Gogh
Written by
Photographs by Helen Horton
Updated: July 23, 2013

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Mango Orange Jellified Fruit

Mango orange congealed fruit salad with bananas, mandarin oranges, maraschino cherries and coconut.

The Sauce: Mango Orange Gelly – Fruit juice with unflavored gelatin dissolved to thicken when chilled.

‘Great Sauces Transform Good Food into Gourmet’ 

Jellified Fruit

On a hot summer day, a cold jar of tropical congealed salad refreshes picnickers. It’s made with real fruit juice with no added sugar. These individual serving salads are light, fruity and jellified. They’re already to serve and eat Bananas in jarright out of the jar. Pair with Salade Nicoise dans un Pot or any other picnic fare; sandwiches, fried chicken, grilled burgers or hot dogs.

You might also enjoy Fruit Juice Gelly, Fruit and Yogurt Parfait, Creamy Orange Fruit Dip, Maytag Bleu Terrine with Fruit and Nuts and Pomegranate Jelly.

2 of 3 part series ”Picnic in a Jar’. Part 1 Salade Nicoise dans un Pot, Part 3 Double Fudge Chocolate Brownies. More on Picnics.

2012 AniversaRecipe – Chili Cheese Dogs
2011 AniversaRecipe – Lime and Tomato Tajocos

Recipe: Mango Orange Jellified Fruit

Prep Time: 15 Min | Inactive Time: 2 Hours | Cook Time: 5 Min | Yield: 7 Jars | Level: Easy

Jellfied Fruit Ingredients

  • 4 cups mango orange juice
  • 2 pks unflavored gelatin
  • 3-4 bananas
  • 1 10-oz can mandarin oranges
  • 7 maraschino cherries
  • 7 Tbsp shredded coconut
  • 1 cup mini marshmallows

Special Equipment – small saucepan, seven half pint jars

Mango juice with mandarin oranges1 Pour the mango orange juice into a small saucepan and sprinkle the gelatin evenly over the juice. Let stand for 5 minutes to bloom.

2 Set the saucepan over medium heat and cook until the gelatin dissolves, about 3-5 minutes. Remove from the heat and let cool for about 5 minutes. Place in the fridge for 30-45 minutes until it begins to thicken.

3 Meanwhile slice bananas and place circles against the inside of 7 glass jars. Evenly divided mango orange juice in the jars. Evenly divide mandarin oranges in the jars. Add one cherry to Marshmallowseach jar placing near the side of the jar so it adds a color accent to the fruit. Place 1 tablespoon of coconut into each jar then place some marshmallows on top. Screw on the lid.

4 Place in the fridge to completely set, 1-2 hours or overnight.

Keeps for 3-5 days in the fridge.

Serve for a light evening snack. Use plastic containers to prevent breakage. Makes a great snack for kids on a hot summer day.

Dish Designer

  • Exchange Mango Orange juice for another flavor of juice desired.
  • Exchange fruit for pears, peaches, pineapple or apricots.
  • Exchange mini marshmallows for whipped cream.

Inspiration – Helen Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 22, 2013

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Sesame Shrimp with Miso Dipping Sauce

Roasted shrimp speckled with sesame seeds and dipped in a fruity miso sauce.

The Sauce: Miso Dipping Sauce – Asian fusion shrimp dipping sauce with miso paste, sesame oil, aromatics and fruit juice concentrate. Just thick enough to cling to the shrimp but thin enough to glisten.

‘Great Sauces Transform Good Food into Gourmet’ 

Japanese New Year’s celebration

Shrimp reminds me of Okinawan New Year’s. They still celebrate with the lunar calendar even though Japan adopted January 1st more than a century ago. While living in Okinawa we joined the biggest festivities of the year often in mid-January.

Special holiday foods tend to have a 2-3 day shelf life since traditionally stores closed for the holidays and refrigeration wasn’t widely available. This is a culture that shops every

day to buy fresh fish, seafood and vegetables for their evening meal. Brightly colored food with vibrant flavors and textures are arranged in divided lacquer boxes. Holiday fare includes fish, seafood, sushi, fruit, soup and mochi. Each food has meaning and promise for a good year. My favorite is shrimp, a wish for ’long life’.
Miso-Dipping-Sauce-with Sesame-Shrimp
I’m wishing my family ‘long life’ and toasting Okinawan memories by serving this sesame shrimp appetizer with a miso dipping sauce. A quick dip and it becomes drenched in a bright and fruity glaze. Roast the shrimp to capture all the flavor. It’s sprinkled with sesame seeds for a light crunch. For a special Japanese New Year’s dish or a party appetizer, this sauce is a fruity, savory alternative to cocktail sauce.

2012 AniversaRecipe – Corn Chowder with Bacon
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Recipe: Sesame Shrimp with Miso Dipping Sauce

Prep Time: 15 Minutes | Cook Time: 6 Minutes | Yield: 6 Servings | Level: Easy


  • 4 tsp red miso paste
  • 2 tsp dark sesame oil
  • 2 tsp rice vinegar
  • 2 tsp fresh lemon juice
  • 3 T orange juice concentrate
  • 1 T pineapple juice concentrate
  • 1 1/2 tsp grated ginger rootgrated-giner-using-a-mircoplane
  • 1 clove garlic, grated
  • 1 Tbsp water
  • 1 lb large raw shrimp, about 2 1/2 dozen
  • 2 tsp canola oil
  • 1/2 kosher salt
  • dash pepper
  • 1 Tbsp untoasted sesame seeds

1 Preheat oven to 450 degrees.

2 Combine miso, sesame oil, vinegar, lemon juice, orange and pineapple juice concentrates, ginger, garlic and water in a small bowl. Mix well.

peeled-deveined-shrimp3 Peel and devein shrimp leaving the tails intact. Combine shrimp, oil, salt and pepper.

4 Place shrimp on a baking sheet lined with foil. Sprinkle with sesame seeds.

5 Bake at 450 degrees for 5-7 minutes, or until shrimp are pink. Serve with miso dipping sauce.

Red-Miso-PasteMiso paste comes in several varieties, Shiromiso or white miso, Akamiso or red miso and mixed miso. White miso is made with rice and barley with a few soybeans. It has a short aging time and the flavor is mild. Red miso is aged for a long time, sometimes up to a year or more, and on the balance has more soybeans. It begins light but turns darker as it ages. It has a stronger taste than shiromiso and is more salty.

Miso should be stored in an airtight container in the fridge once it is opened. It’s high in protein and has many natural, beneficial microorganisms which can be killed when exposed to heat. Using it without applying heat, as in this recipe, preserves the health benefits. Misoshiru, a Japanese soup, is often eaten daily. Adding the miso paste at the very end of the cooking process is recommended. Miso is umami.

Sesame oil traditionally is a dark, strong flavored oil made from sesame seeds and used as a flavoring. Nowadays very roasted-sesame-shrimp-with-miso-saucelight sesame oils are produced which can be used to stir fry for a touch of sesame in the dish. This sauce requires the rich, dark traditional sesame oil.

Keep some frozen fruit juice in the freezer such as orange, pineapple cranberry and apple. Use in dishes and sauces either in concentrate form or reconstituted into juice.

The Miso Dipping Sauce would also be a good flavor complement for pork chops or pork loin.

Dish Designer

  • Exchange orange and pineapple for all orange juice concentrate.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: January 13, 2013

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Cranberry Orange Scones

Part 1 of 4 part series “Scones”. Click here for Maple Oatmeal Scones, click here for Ginger Lemon Scones, click here for Baking Powder Biscuits.

Cranberry Orange Scones for breakfast, brunch or late night snack.

Dreamy sauce-type glaze

Cranberry-Orange-Scones-CoolingThis recipe is a traditional British quick bread made much like a biscuit but features tart dried cranberries and the essence of orange baked right into the dough. The dreamy sauce-type glaze brushed or drizzled over the top has a hint of orange, too.

More about scones and how to choose a flavor compliment you’ll love.

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Recipe: Cranberry Orange Scones

Prep Time: 15 Minutes | Cook Time: 25 Minutes | Yield: 16 Scones | Level: Easy


  • 4 cups flour
  • 1/3 cup sugar
  • 2 Tbsp baking powder
  • 1 Tbsp orange zest
  • 1 cup dried cranberries
  • 1 1/2 cups cold butter, diced
  • 5 eggs, lightly beaten
  • 1 cup half & half

Egg Wash

  • 1 egg, beaten
  • 2 Tbsp milk

Orange Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp freshly squeezed orange juice

1 Cranberry-Orange-Scones-CutIn a medium bowl, combine flour, sugar, baking powder, orange zest and cranberries. Add cold butter and cut in with a pastry cutter or fingers just until dough is pea sized. Add eggs, Half & Half and mix just until blended.

2 Dump the dough on a well-floured surface and knead into a ball. Roll and form into a 10 x 10 inch square.

3 Cut dough in half then half again. Cut each of the four squares into triangles by making an ‘X’ to form a total of 16 scone triangles.

4 Spray a baking sheet with cooking spray or line with parchment paper and arrange scones on sheet. Combine 1 egg and 2 Tbsp milk and brush on each scone. Bake at 400 degrees for 20-25 minutes. Cool on rack for 15 minutes.

Cranberry-Orange-Scones-Egg-Icing-Sauce5 In the meantime, make glaze by combining powdered sugar and orange juice. Drizzle over scones. Best eaten while still warm.

For a different topping, omit the orange icing and after brushing with the egg wash sprinkle some turbinado sugar on top.

Freeze leftovers for some quick breakfast on the run or pack in brown bag lunches.

Dish Designer

  • Exchange Half & Half for heavy cream or milk depending on the richness desired.
  • Exchange cranberries for dried blueberries, raisins, or currants.

InspirationIna Garten

Cook with Sauces
Written by
Photographs by Helen Horton
Updated: March 18, 2012

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Orange Cranberry Sauce

Glistening whole cranberry sauce with orange zest and a hint of cinnamon

The Sauce: Cranberry Sauce – A traditional sauce with roast turkey, this sauce is made with tart fresh cranberries, orange and a hint of cinnamon. The berries simmer until they burst and the sauce thickens as it cools.


I’m a convert

WWhole berry cranberry sauce from a can doesn’t hold a candle to this homemade sauce with fresh citrus. Once you cook up a batch it will be bye-bye to anything but homemade. I never liked the jellied cranberry sauce from a can when I was growing up and thought that was how it was supposed to taste. About a decade ago I was a guest at a Thanksgiving dinner with family and friends where a homemade cranberry orange sauce was served. An instant convert, they made a believer out of me. Cranberry-Walnut-ChutneyIt’s easy to make, can be made a few days ahead and best of all, the fresh flavor outflanks any canned cranberry sauce.

For more information about yield and serving suggestions, click here.

Part 1 of 3 part series “Fresh Cranberry Sauces”. Click here for Part 2, click here for Part 3.

Recipe: Orange Cranberry Sauce

Prep Time: 3 Minutes | Cook Time: 15 Minutes | Yield: 1 1/4 Cups, 7 Servings | Level: Easy


  • 1 ½ cups (6 oz) fresh cranberries
  • juice and zest of 1/2 orange
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 cinnamon stick
  • 1/4 tsp salt


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Combine all ingredients in a small sauce pan. Bring to a boil then simmer stirring frequently for 15 minutes or until cranberries burst and sauce thickens.

2 Cool and serve at room temperature or chill. Remove cinnamon stick before serving.

Wash and sort cranberries discarding any that are soft.

When doubling the recipe, one cinnamon stick is enough.

Spread cranberry sauce on roast turkey sandwiches.

Serve this cranberry sauce with roast chicken.

Baste over pork tenderloin or pork loin and roast in the oven. Serve more sauce on the side for dipping.

Dish Designer

  • Exchange cinnamon stick for 1/4 tsp ground cinnamon.

Inspiration – Tyler Florence
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: December 5, 2012

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Citrus Layer Cake

Jazz up a good quality cake mix with some homemade frosting and a syrupy glaze. The glaze is the secret ingredient that moistens up the cake and concentrates the orange flavor. Another flavor booster is the zest. Back in the day, I am not sure what we did without zest graters. Nowadays lemons, limes and oranges are a kitchen staple. A cheerful bowl of citrus spruces up the kitchen counter. It not only brightens up the work surface but is essential in all five food flavors; sweet, sour, bitter, salty, and umami. Sink your fork into this fresh citrusy moist cake perfect for these last lazy days of summer.

Prep Time: 15 Minutes | Cook Time: 30 Minutes | Yield: 1 double layer 9” cake, 8-10 Servings | Difficulty: Easy

The Sauce
4 Tbsp butter, softened
4 cups Powdered Sugar
5 Tbsp fresh Orange Juice, divided
2 tsp grated Orange Zest

The Rest
1 Duncan Hines Lemon Supreme Cake Mix
3 Eggs
1 1/3 cups Water
½ cup Vegetable Oil
1 Tbsp grated Orange Zest
Orange Peel Strips, garnish

Preparation Instructions
1.  Mix cake as directed on the box except add 1 Tbsp of grated orange peel to the batter before baking.  Bake in two 8-9” round cake pans. Let stand for 5 minutes then turn out and cool on cake rack.

2.  In the meantime, combine butter, sugar, 3-4 tablespoons of orange juice and orange zest with electric beaters. Add more juice as needed to make a creamy frosting consistency.

3.  Put about 1/2 cup of frosting in a small bowl and add 1-2 Tbsp of orange juice to thin sauce to consistency of a glaze.

4.  Put one cake layer on a serving or cake platter and poke holes in the cake with a fork. Pour half of the glaze on the cake and spread over allowing some to soak into the cake. Put second layer on top, make fork holes and spread remaining glaze. Let set for 5 minutes.

5.  Spread the frosting over the top of the cake and garnish with orange peel strips.

Dish Designer
• Use an orange or yellow cake mix.
• Bake in a 9X13 cake pan.
• Substitute lemon peel and lemon juice for a lemon cake.
sauces over under and through

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Spinach Salad with Citrus

Part 1 of 3 part series ‘Spinach Salad Amid Fruit’, click here for Peach Spinach Salad, click here for Spinach Strawberry Salad with Candied Nuts.

Spinach salad with oranges, almonds and citrus dressing

Orange groves neighborhood

I grew up in southern California and for a couple of my early grade school years our family lived across the street from an orange grove. That was back in the day when the San Fernando Valley had large parcels of land loaded with rows of orange trees. Laden with fruit, we children weren’t allowed to pick oranges as mom was clear they were owned by someone else. But we weren’t left wanting. My sister Sharon, and sometimes I tagged along, would buy large sacks of freshly picked oranges from an elderly lady who lived at the end of the block.

Orange-cut-and-peeledTo this day I’m not sure if she was the owner or a kindly agent but we would visit her for a bit while making the transaction. My memory is that we paid $1 for a large brown paper grocery size sack of oranges picked that morning and lugged it home to share with the rest of our sibs. Sharon, is that the right price? It takes me back to memories of mom slicing the oranges in half and then carving the peel away from the cut edge for effortless eating. The oranges were so fresh that the juice would run all the way to your elbow. So sweet, it was a one ingredient dish direct from Mother Nature.

With a hint of honey, this refreshing citrus salad showcases the orange. Including the saucy dressing, it features the orange in three forms: segments, juice and zest. The dressing is brightly rich in flavor with the lemon adding sparkle and balance to the sweetness of the sauce. Nutritious and delicious, it’s perfect for a light and fragrant salad.

Recipe: Spinach Salad with Citrus

Prep Time: 7 Minutes | Cook Time: 0 Minutes | Yield: 6-8 servings | Level: Easy


  • 1/2 tsp orange zest
  • 1/2 tsp lemon zest
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp honey
  • dash of salt and pepper
  • 5 oz baby spinach leaves, about 5 cups
  • 1 orange cut in segmentsCitrus-Dressing
  • 1/3 cup sliced or slivered almonds, toasted
  • 1/2 medium red onion, sliced paper thin

1 Zest the orange and lemon. Juice the lemon.

2 Supreme the orange over a bowl to catch all the segments and the residual juice. Reserve segments for the salad.

3 In the bottom of a medium bowl, combine the orange and lemon zest, orange and lemon juice, honey, salt and pepper in a bowl. Slowly whisk in the oil.

4 Add the spinach, orange segments, almonds and onion. Toss gently.

To supreme the orange, use a sharp knife to cut off the very top and bottom of the fruit. Cut the peel off following the shape of the fruit. Holding the orange in your hand, make a slice between the fruit segment and the membrane and continue freeing the segment from the membranes. Once all the sections are cut away, squeeze what is left over the bowl to release the rest of the juice. This will yield enough juice for the dressing.

Dish Designer

  • Exchange orange for blood orange for rich color. This would be a good color combination for Christmas.
  • Serve on individual salad plates as a starter for dinner.

Inspiration – Giada DeLaurentiss
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 8, 2013

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