One of my early recipe posts was for orange infused sugar. I was making candied orange peel and I was left with about two cups of orange infused sugar. I found that this orange sugar was very good for giving recipes a sweet citrus flavor. A jar of this sugar now sits on my counter—next to the salt and pepper—ready to add as needed.
Karl’s Orange Infused Sugar, Updated
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
My wife, Jan, went to Fresno to visit family and friends just before Christmas. One of her friends orange bombed me with 40 perfectly ripe, 3 inch navel oranges—enough to make almost 20 jars of marmalade. I have already made and given away this year’s Christmas batch. What could I do to use them up without them just sitting on my shelf?
Karl’s Super-Concentrated Fine-Shred
Orange and Cranberry Marmalade
Filed under California Fusion, Treats, Vegan, Vegetarian
I have a few recipes that I make again and again. However, my penchant for never making the same recipe the same way twice means that they have morphed since I posted them years ago. My Christmas marmalade is one such recipe.
Karl’s Christmas Fine-Shred Orange and Lemon Marmalade
Filed under Desserts & Treats, Holidays, Treats, Vegan, Vegetarian
This Sunday we are having Mother’s Day and Miriam’s birthday brunch. Mimosa is an obvious choice, but how to make it as special as my women? This is what I came up with.
Karl’s Strawberry Sunrise Mimosa
Filed under Breakfast, California Fusion, Vegetarian
I am making Cuban Picadillo for dinner on Sunday, but I had difficulty finding any Cuban green vegetable side dishes. I needed to make more of my orange sugar, which always leaves me with two or three navel oranges to use up after I have removed all of the zest. I decided that an orange wedge and baby lettuce salad would do the trick. To make the vinaigrette “Cuban” I used lime juice and a bit of culantro Recaíto sauce.
Karl’s Orange and Baby Greens Salad
with Cuban Vinaigrette
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
It is my birthday and I thought I would get creative and please myself. I was looking on-line for Moroccan dishes to add to my feast. I was scanning more for idea, rather than recipes. This combination for the salad just sort of clicked into place as I was reading.
Karl’s Moroccan Orange and Spinach Salad
with Ras el Hanout Shrimp
Filed under California Fusion, Green Vegetables, Salads, Seafood, Shrimp, Side Dishes
I am making Vera Cruz Fish Tacos and I decided that I wanted to add a side salad. I could have just served my garlic BBQ corn as a side dish, but I had two navel oranges left over after making a batch of orange infused sugar. Combining the two seemed like a good way to use up the leftovers.
Karl’s Garlic Barbecued Corn and Orange Salad
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 