Cheesecake & Shrimp Ceviche

CHILDREN’S RECIPE: Orange Cheesecake Mousse
Ingredients:
4 cups Cream Cheese
1 cup Sour Cream
1 cup Heavy Cream
½ cup Sugar
4 Eggs
½ cup Melted White Chocolate
2 pc Gelatin Sheets

Method of Preparation:
In the bowl of a stand mixer, mix together cream cheese, sugar, and sour cream. Mix with the paddle attachment until light and airy. Add heavy cream and eggs and stir to combine. Place in a 9” round cake mold and bake at 350 degrees until just set. Remove from the oven and immediately place contents in the mixing bowl. Add white chocolate and bloomed the gelatin. Stir to combine. Refrigerate until ready to use.

To Finish:
1 Orange, cut into segments
¼ cup toasted and chopped pistachios
1 cup purchased speculoos cookies
¼ cup candied orange zest

Place mousse in the bottom of the bowl. Top with orange segments, pistachios, and speculoos cookies.

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FAMILY RECIPE: Ecuadorian-Style Shrimp Ceviche
Ingredients:
Poached Shrimp:
1-gallon water
3 tbsp Freshly Squeezed Orange Juice
2 cloves Garlic, crushed
3 tbsp Kosher Salt
1# Fresh Large peeled and deveined Shrimp, tails removed

Method of Preparation:
Combine all ingredients except for the shrimp in a large stockpot. Bring it to a simmer. Add shrimp and cook until shrimp are just firm – be careful not to overcook. Remove shrimp from water and place in a bowl of ice water to cool thoroughly. Once cool, remove from water and reserve for later use

Ingredients:
Ecuadorian Ceviche Sauce:
6 Plum Tomatoes, halved
½ Red Fresno Chile, halved, seeds removed
½ cup Sour Orange Juice
2 tbsp Lime Juice
2 tbsp Tomato Juice
1 tbsp Ketchup
1 tbsp Chopped Cilantro
1 tbsp Agave Nectar
2 tbsp Extra Virgin Olive Oil
Salt, to taste

Method of Preparation:
Heat a saute pan over medium-high heat. Place tomatoes, cut side down in a pan and cook until tomatoes are well charred on the cut side. Remove from heat and place in blender. Add all other ingredients to a blender and blend until smooth. Reserve for use.

To Finish:
1 orange, cut into segments
¼ cup green onion, sliced thinly
1 cup popped popcorn
¼ cup shallots, finely minced
¼ cup diced tomato

In a large mixing bowl, combine ceviche sauce with orange segments, green onions, shallots, and diced tomato. Season to taste. Add shrimp and coat thoroughly. Spoon shrimp and sauce into service vessels and garnish with popcorn.

Parfait & Salmon

CHILDREN’S RECIPE: Grapefruit, Coconut Yogurt and Granola Parfait
Ingredients:
1 1/2 cups Coconut Milk Yogurt
1 Red Grapefruit, segmented
1 large Sweet Orange, segmented
1 cup Granola, of choice
1 tbsp Honey or another sweetener

Method of Preparation:
Toss citrus with a bit of honey and set aside. Layer yogurt, citrus and granola, topping with granola, a segment of grapefruit, and a small drizzle of honey.

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FAMILY RECIPE: Seared Salmon Salad with Arugula, Avocado, Grapefruit and Honey Mustard
Ingredients:
1 8 to 10 oz Atlantic Salmon, boneless, skinless
Marinade:
2 tbsp Grapefruit Juice
1 tbsp Soy
1 tbsp Dijon Mustard
1 tbsp Olive Oil
1 tbsp Light Oil for cooking
Salt & Pepper

Arugula Salad
Ingredients:
Chopped Radicchio
1 Avocado, peeled and sliced
1/2 small Red Onion, thinly sliced
1 Pink Grapefruit, segmented
1 Small Head Fennel, shaved thin
1 Carrot, peeled and julienne
Salt & Pepper
Honey Mustard Dressing

Method of Preparation:
Season salmon with salt and pepper. Saute in pan with light oil. Brush with marinade. Finish cooking in a 350-degree oven for approx 6 to 8 minutes until cooked medium to medium-well. Remove from pan and allow to cool slightly, cut into small pieces to add to salad. Toss salad ingredients together, season with salt and pepper and lightly dress. Arrange in bowl and top with pieces of salmon.

Salad & Salmon

CHILDREN’S RECIPE: Orange Salad
Ingredients:
3 Oranges, supremed
1 Cucumber, peeled and chopped
1 cup Yogurt

Method of Preparation:
Combine the orange supremes, cucumber and yogurt. Serve in hollowed out oranges.

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FAMILY RECIPE: Pan Seared Salmon, Cucumber Salad and Orange Glaze
Pickling Brine:
Ingredients:
1 cup Champagne or White Wine Vinegar
1 cup Sugar
1 cup Water

Method of Preparation:
Heat all ingredients in a pot, let cool.  

Pan Seared Salmon, Cucumber Salad and Orange Glaze:
Ingredients:
2 tbsp Olive Oil
1 tbsp Sea Salt
2 fillets Salmon, 6 oz
1 cup Orange Juice
1 cup Pickling Brine
1 Cucumber, peeled and sliced
4 cups Baby Lettuce; Arugula, Chrysanthemum and red mustard or any variety
2 Oranges, supremed

Method of Preparation:
Heat olive oil in a cast iron pan. Season salmon on one side, place in hot pan. Sauté salmon on all four sides and remove from heat. Cover cucumbers in Pickling Brine. To make glaze, heat orange juice in pan; reduce by half. Drizzle orange glaze on plate, add cucumbers, lettuce and orange supremes. Place the salmon on top and serve.

Soup & Chicken

CHILDREN’S RECIPE: Chicken, Sunchoke and Tangerine Soup
Ingredients:
2 tbsp Grapeseed Oil
2 Chicken Thighs, de-boned
Salt, Pepper to taste
½ cup Onion, chopped
1 clove Garlic, sliced
2 cups Sunchoke, peeled and sliced thin
3 cups Water
1 Tangerine, supremed 
Pea Tops to garnish
Tangerine Glaze, from family recipes

Method of Preparation:
Heat oil in a pot over medium-high heat until shimmering. Dry the chicken thigh on a towel. Season chicken thighs with salt and pepper and place skin side down, sear about 7-8 minutes, or until skin is golden brown and no longer sticks to the pan. Flip and add onions and garlic, cook for three minutes or until translucent. Add the sunchokes then the water. Cook until the chicken is cooked through. Once the chicken is cooked, remove and purée the liquid in a blender. Pull the chicken apart into strands. Pour soup in a bowl, reserve some for family recipe and place the chicken, pea tops and tangerine segments on top, drizzle with tangerine glaze.

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FAMILY RECIPE: Roasted Chicken Breast, Tangerine Glaze and Sunchoke Velouté
Tangerine Glaze:
Ingredients:
6 Tangerines, juice of
2 Tangerines, supremed
1 tbsp Corn Starch
1 tbsp Cold Water

Method of Preparation:
Pour tangerine juice in a pan and cook for 25-30 minutes to reduce, stirring constantly. Combine cornstarch and water to make a slurry; if you do not have time to let it reduce. Whisk the slurry into the tangerine juice. Cook until juice reaches a boil and thickens, whisking constantly. Once reduced add the tangerine segments to the pan with the tangerine glaze to heat up.

Roasted Chicken Breast:
Ingredients:
2 tbsp Olive Oil
2 Chicken Breasts, skin on
Salt, Pepper to taste
1 sprig Rosemary, chopped
Soup, from children’s recipe
½ cup Pea Tops

Method of Preparation:
In a pan, heat olive oil over medium-high heat, until hot and shimmering. Season chicken breasts with salt and pepper and place skin side down, add rosemary leaves. Sear about 7-8 minutes, or until skin is golden brown and no longer sticks to the pan. Flip chicken breasts and cook through. To save time you can place in the oven about 18 minutes or until done.

Use the reserved sunchoke soup to spread on the plate. Slice the chicken breast and place on top. Spoon over the tangerine glaze. Top with pea tops and tangerine segments.

Parfait & Halibut

CHILDREN’S RECIPE: Grapefruit and Yogurt Parfait with Toasted Almonds
Ingredients:
2 cups Vanilla Yogurt
1 Grapefruit, supremed
1 Orange, supremed
1 tbsp Honey
1 tbsp Nuts, toasted and chopped

Method of Preparation:
Layer 1/3 cup yogurt into the bottom of your desired dish. Combine grapefruit and oranges with juice. Alternate layers of fruit, nuts and yogurt until dishes are filled to the top. Drizzle with honey. Serve parfaits immediately.

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FAMILY RECIPE: Seared Halibut over Braised Kale, Grapefruit, Onion and Toasted Sunflower Seeds
Ingredients:
2 tbsp Olive Oil
4 fillets Halibut, 4 oz each
Salt, White Pepper to taste
1 tsp Lemon Juice
1 tsp Sherry Vinegar
3 sprigs Thyme
2 tbsp Olive Oil
2 cups White Button Mushrooms, quartered
1 bunch Kale, chopped
1 Grapefruit, supremed
1 clove Garlic, sliced thin
½ cup Onion, sliced
½ cup Mushroom/Vegetable Stock
2 tbsp Sunflower Seeds, toasted

Method of Preparation:
In a cast iron pan, heat olive oil over medium-high heat, until hot and shimmering. Season halibut, both sides with salt and white pepper, cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Flip halibut, remove from flame add lemon juice, sherry vinegar and thyme. Tilt pan slightly to let the liquid pool at one end. Use a spoon to baste the fish with the pooled liquid. Continue basting until fish is cooked, 45-90 seconds more.

In a separate pan, add olive oil over medium-high heat until hot and shimmering, add mushrooms, cook, stirring frequently about 4 minutes. Add garlic and onions, cook until translucent. Add kale, season with salt and pepper. Add stock and cook until the liquid is mostly dissolved and kale is wilted and tender. Add sunflower seeds and grapefruit supremes stir until combined, remove from heat.  Lay a bed of the mushroom mixture on the plate add halibut, top with sunflower seeds.

Funnel Cake & Avocado Toast

CHILDREN’S RECIPE: Tangerine Funnel Cake
Ingredients:
2 Egg Yokes
2 cups Milk
2 cups Flour
Pinch of Salt
1 tsp Baking Powder
1 tbsp Olive Oil
2 Egg Whites
1 Tangerine, supremed
Powdered Sugar to taste

Method of Preparation:
Whisk egg yolks and mix in two cups of milk, flour, a pinch of salt and baking powder. Whisk the egg whites in a bowl until stiff peaks form and fold into mixture. Pour the batter to form like a funnel cake into pan heated with oil and cook until golden brown. Top with tangerine slices and powdered sugar to serve.

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FAMILY RECIPE: Avocado Toast with Shrimp, Radish, Onion and Tangerine
Ingredients:
1 Small Loaf of Bread
1 Avocado
1 tsp Lime Juice
½ cup Arugula
2 tbsp White Onion, sliced
1 tbsp Radish, sliced
3 Shrimp, cooked and sliced
1 Tangerine, supremed
1 tbsp Olive Oil


Method of Preparation:
Slice bread and toast. Cut avocado and mix with lime juice. In a separate bowl, add Arugula, white onion, and radish. Cut shrimp in half and add to bowl with tangerine supremes. Add a little bit of oil and mix. Spread the avocado on the toast. Garnish the toast with the mixture from the bowl.

Salmon Sticks & Seared Salmon

CHILDREN’S RECIPE: Grapefruit Duck Sauce with Salmon Sticks
Salmon Sticks:
Ingredients:
4 oz Salmon, cut ¼” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ¼” sticks. Dredge in cornstarch. Cook in frying pan for 1-2 minutes until brown.

Grapefruit Duck Sauce:
Ingredients:
1 Grapefruit, supremed and juiced
1 tsp Ginger, minced
4 oz Honey
4 oz White Vinegar
2 oz Corn Starch
2 oz Water

Method of Preparation:
Bring ginger and grapefruit supremes to a simmer. Then add the honey and vinegar and bring back to a simmer. Mix the cornstarch and water to make slurry. Then whisk the slurry and grapefruit juice in the mixture while it is still cooking.

Serve Salmon Sticks on a plate with the Grapefruit Duck Sauce in a small bowl for dipping.

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FAMILY RECIPE: Grapefruit Salad and Seared Salmon
Grapefruit Salad:
Ingredients:
½ head Frisee
½ cup Pea Tops
¼ cup Cilantro
¼ cup Spiced Cashews
Grapefruit, 6 supremes

 
Salad Dressing:
Ingredients:
1 cup Jalapenos, diced
5 cloves Garlic, diced
1 cup Fish Sauce
4 oz Sugar
4 oz White Vinegar
4 oz Water

 
Method of Preparation:
Chop the garlic and chilis fine. Then put the fish sauce, sugar, white vinegar and water bring to a boil until the sugar is dissolved.  Add the garlic and chilis and cool. Drizzle over greens. Build the salad with grapefruit supremes and spiced cashews, drizzle dressing over salad.

Seared Salmon:
Ingredients:
4 oz Salmon, cut ½” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ½” slices and prepare the same way as the children’s recipe.