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.

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.