ARTICLE BY CHEF JEFFREY MARKS.
SPANISH SANGRIA
- Have the fruit, rum, wine, and orange juice well chilled.
- Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher.
- Pour in the rum and sugar.
- Chill in refrigerator for 2 hours to develop the flavors.
- When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice.
- Adjust sweetness to taste.
ORANGE GLAZED CARROTS
- Place carrots in a shallow saucepan, and cover with water.
- Boil until tender.
- Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well.
- Simmer over medium heat for about 5 minutes.
- Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
ORANGE CREAM FRUIT SALAD
- In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate.
- Beat with an electric mixer on medium speed for 2 minutes.
- Mix in sour cream.
- In a large salad bowl, combine fruits.
- Gently mix in orange dressing.
- Cover, and refrigerate for 2 hours.
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