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.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.