Orange and Mixed Fruit Skewers
2 South African oranges or 4 South African clementines, peeled and sectioned, with white pith removed
1 bunch of red or white seedless grapes, washed, removed from stems
1 quart ripe fresh strawberries, rinsed, dried and stems removed
2 bananas, peeled and sliced into 1/2-inch pieces
16 wooden skewers
No-Bake Orange Nut Cookies
1 cup dates, pitted, chopped
½ cup of fresh squeezed South African orange juice (about 1 orange)
1 Tbsp. orange zest
1 cup raw cashew pieces
1 ¼ cups unsweetened dried coconut flakes, reserving ¼ cup for later
¼ cup crushed salted cashews for rolling
Place first five ingredients in a food processor and pulse until well combined and mixture forms a ball.
With damp hands, break off small pieces and roll the mixture into bite-sized balls. Quickly roll half of the balls in coconut flakes, and the other half in crushed salted cashews. Refrigerate for at least one hour before serving and keep any leftovers refrigerated.
You will gladly let your children have more of these cookies!
1 cup rolled oats
½ cup whole raw almonds
¼ cup avocado oil
¼ cup honey
1 cup milk
2 tsp. cornstarch dissolved in ¼ cup cold water
1 tsp. vanilla extract
6–7 South African clementines, peeled, sectioned, pith removed
½ cup each fresh blueberries and raspberries
¼ cup unsweetened or fruit-sweetened apricot preserves
½ cup honey
¼ cup water
1 tsp. gelatin
Preheat oven to 350°F
Process oats and almonds in food processor into a fine meal. Add oil and honey and process to a stiff dough. With wet hands, press oat mixture firmly into a pie or tart pan. Bake 15 minutes until set. Remove and set aside to cool.
Heat milk over medium heat. Stir in dissolved cornstarch and cook, stirring until mixture thickens, about 3 minutes. Remove from heat and stir in vanilla. Spoon this mixture into pie shell. While still soft and warm, arrange the fruit on top to cover completely.
Heat preserves, honey, water and gelatin over low heat until gelatin dissolves completely, about 10 minutes. The mixture will thicken slightly. Brush or spoon mixture over fruit while still very hot. Refrigerate tart for 1 hour to set before serving.
Mom’s South African Clementine Pie
1 frozen deep-dish pie shell, thawed
8 oz. cream cheese, softened
¼ cup sugar
¼ tsp. vanilla extract
8-oz. container frozen whipped topping, thawed
8 South African clementines
1 South African orange (1 tbsp. juice, 1 tsp. zest)
2 tbsp. apricot preserves
Bake pie shell per instructions and set aside to cool. Whip cream cheese and sugar together with electric mixer until ingredients are smooth. Add whipped topping and vanilla. Continue whipping until combined. Pour cream cheese mixture into baked, cooled pie shell. Chill in refrigerator for 2 hours until set. Peel and remove white pith from clementines. Separate sections and arrange on top of chilled cream cheese mixture.
Place apricot preserves in small sauté pan. Add 1 tsp. of water. Cook on low heat, stirring constantly to melt preserves. Brush clementines with preserves.
Chill pie before serving.
Orange Créme Caramel
4 South African oranges
1 ¾ cup sugar
¼ cup water
3 ¼ cups whole milk
3 whole eggs plus 3 large egg yolks
Raspberries and fresh mint for garnish
Preheat oven to 325°F.
Finely zest 3 oranges, then squeeze the juice from orange to measure 1 cup. Pour juice through sieve into saucepan to remove pulp. Add water and sugar to saucepan with juice. Bring to a boil, only stirring to dissolve sugar, then DO NOT STIR. Continue boiling and brush any crystals that form on the sides of pan with a pastry brush that has been dipped in cold water. This will stop sugar from crystallizing. Swirl mixture in pan until color turns golden, then to an amber color. Immediately divide caramel between 6 ramekins. Set ramekins aside.In a separate saucepot, bring milk and zest to slight boil then turn heat off and let zest infuse into milk for 10 minutes.
Whisk whole eggs, yolks, and remaining sugar in a bowl. Ladle warm milk into egg mixture and combine. Pour mixture through a sieve to remove zests. Divide among the caramelized ramekins and place ramekins into a roasting pan.
Place roasting pan in the oven, with door open, add just enough hot water to the roasting pan to come half way up the ramekins. Close oven door and bake for 45–55 minutes until custard is set. Lift ramekins from roasting pan onto a cooling rack. With a towel in hand, carefully run a knife around side of ramekin to loosen, then allow to cool completely.
For service, invert molds onto plate. Leave ramekin inverted on plate until custard falls out on its own with caramel sliding down the sides. Garnish with raspberries and fresh mint.
Orange Chocolate Mousse
4 large eggs, separated
½ cup sugar
½ stick unsalted butter, cut into pieces
¼ cup fresh orange juice (run through sieve,
2 Tablespoons Grand Marnier Liquer
6 oz. bittersweet chocolate, coarsely chopped
2 oz. semisweet chocolate, coarsely chopped
1 South African orange for garnish
Prepare a double –boiler set over simmering water. Whisk egg yolks, ½ of sugar, butter, and orange juice in top of double-boiler. Whisk constantly until thermometer inserted into mixture reaches 160F (about 3–4 minutes). Add chocolate and stir until melted and smooth. Turn off heat and leave mixture over water. Beat egg whites in a mixer until soft peaks form. Add remaining sugar gradually and continue beating until stiff peaks form. Fold beaten egg white mixture into chocolate mixture a third at a time. Chocolate mixture will begin to lighten.
Divide mousse into 6 martini glasses. Chill for at least 3 hours. Garnish with orange slices for service.