The book is beautiful. It's packed with helpful information on glassware and bar basics, and it also provides a guide to mixing drinks with seasonal produce as well as a brief history of cocktails. The first recipe I decided to try was Abou-Ganim's first original libation, and it's named after the bar where he created it in 1996.
It's a complex combination of Campari, Cointreau, and orange juice; a brandy float provides a potent finish. I thoroughly enjoyed this beverage; to do the same, get Ganim's recipe now.
I have two perfectly ripe blood oranges waiting to be juiced. That's why I thought I'd give this recipe from Food & Wine Cocktails 09 a try. It's an ode to oranges with orange vodka, fresh orange juice, and orange liqueur.
I recently got sent a bottle of Solerno, an Italian blood orange liqueur, so I used it rather than triple sec. The resulting cocktail has the brilliant color of Spring tulips with the fresh, sweet, tart flavor of blood oranges. It's smooth, delightful, maybe a little too easy to drink, and ideal for sipping on a sunny afternoon. For the uncomplicated recipe, read more
Florida's inclement weather this Winter is no pulp fiction. Due to a deep freeze in January that impacted tomatoes and citrus, Tropicana is saying it has no choice but to raise prices on its orange juice. In May, Tropicana plans to keep the price steady on its Pure Premium orange juice half-gallon cartons, but reduce their size from 64 to 59 ounces. Its gallon-sized jugs will stay the same in volume, but go up in price by five to eight percent.
According to the company, the Florida citrus industry has produced the smallest crop in 20 years. Its yield is down 12 percent from last year, after a freeze damaged a large portion of the produce. Part of this devastating cost is being passed off to customers. I'm not that bothered by the price increase — it likely won't be more than 50 cents extra — but I think the practice of shrinking sizes is deceptive. How do you feel about the move?
Source: Flickr User justinlai
Check out the vegetarian-friendly recipe and read more
For the main course, select a versatile wine varietal that can support a lot of flavors. An affordable Chardonnay or light red are great options. Chat with your local wine shop owner for more suggestions. Tell him what you plan on serving and your budget, and he's sure to provide you with lots of ideas. For the orange wine recipe — this would also make a great Thanksgiving hostess gift! — read more
Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.
The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more
This holiday, I wanted to make homemade candy as one of my edible gifts for friends, and I concluded that candied citrus fruit would be the perfect choice. The recipe only calls for fruit, which I always have on hand, and sugar. Candy making doesn't get more basic than that!
I used oranges, but any combination of lemons, oranges, and grapefruit would be wonderful. I can't wait to give this handmade, preservative-free candy to my friends and family — to do the same, check out the recipe and read more
Have dinner on the table in minutes with this flavorful salmon dish. Select thin, six-ounce salmon fillets that are firm, but delicate. Once seared, the salmon takes on a buttery, melt-in-your mouth texture.
The fragrant sauce combines citrus juice with crisp fennel and salty olives. For a hearty meal, serve the salmon and vegetables atop couscous.
To look at the delicious recipe, read more