Tag Archives: orange

popsicles

The Dish: Cocktail Popsicles

Stay cool by the pool this summer with these adult popsicles. Of course you can make them non-alcoholic and they’ll still be delicious but that little extra kick just makes them so much more special.

This recipe for super simple strawberry margarita popsicles is amazing! Replace the alcohol with the same amount of sprite or fruit juice for the kiddos. Use different color sticks to tell the difference. For an added margarita touch, sprinkle a little course salt on the pops when you take them out of the molds.

Invest in a popsicle mold. Seriously. I bought one a few years ago and it’s one of the best purchases I ever made. They’re so cheap but a wonderful investment. Instead of buying popsicles all summer make your own in any flavor you want! They’re healthier and take no time at all to make.

Look for the original of this recipe and many more summer treats on my Pinterest page, Scottsdale Living: The Dish.

Strawberry Margarita Popsicles

yields 18-20 cocktail Popsicles (2-1/4 ounce Popsicle)

1-1/2 oranges (about 2 medium-size oranges)
12 ounces strawberries (about 12 medium strawberries)
5 ounces tequila
3 ounces triple sec

1 tsp course sea salt

*Liquid should total 8 ounces if you’re substituting alcohol for soda or juice

Instructions:

Cut and skin oranges into small pieces. Halve strawberries. Place all ingredients in a food processor or blender.

Pulse until pureed, about 30 to 40 seconds. Mixture will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol to freeze.

Pour mixture into preferred Popsicle mold.

If you do not have reusable plastic molds, place foil on top of form and score edges with finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create a hole for the Popsicle stick.

Insert Popsicle stick and transfer mold to freezer to set.

Remove frozen margarita Popsicles from freezer and run hot water on the outside of mold for two to three seconds to release Popsicles. Careful not to melt the popsicles.

If desired, sprinkle a little course salt on the pops for an extra margarita touch.

Photo and recipe courtesy of SheKnows.com

blood orange bourbon cocktail_outlined

The Dish: Mardi Gras Cocktail

Laissez les bon temps rouler!

It’s alright if you didn’t take high school French, “let the good times roll” is a way of life in New Orleans especially around Mardi Gras. What better way to celebrate the wildest day of the year than with a cocktail featuring one of the South’s greatest exports: bourbon!

Blood Orange Bourbon Cocktail

1/2 cup blood orange juice
3-4 Tbs. bourbon depending on how strong you like it
2-3 drop Angostura bitters
splash of sparkling water
orange slices and mint for garnish

Mix all ingredients together in a cocktail shaker. Pour in to a chilled glass and garnish with mint and orange slices. Laissez les bon temps rouler!

Not a big drinker? That’s ok. To tell the truth neither am I. Try this recipe for a refreshing Blackberry Cooler.

orange beet salad cropped

The Dish: Fresh Orange and Beet Salad

My ultimate go to salad for any occasion is this orange and beet salad. I found it in a cookbook on New Orleans cuisine years ago and I make it every chance I get. It’s great for serving a crowd or makes a light lunch during the week. This salad is perfect for the winter months when citrus and root vegetables are in abundance but canned beets and oranges can be substituted. Most importantly, it’s diet friendly without skimping on the flavor.

The Bibb lettuce is fresh and light, the spiced pecans add a great crunch and the creaminess of the farmer’s cheese works great with the sweet beets and tangy oranges. Certainly any one of the components to this salad can be substituted but I highly recommend trying it in its entirety with all the different flavors and textures working together in perfect harmony.

Farmer’s cheese is hard to come by but it is simple to make your own. However, if you’d rather not bother blending cheeses, crumbled goat cheese will be just fine.

Included with this recipe is my specialty vinaigrette. It’s perfect on any salad or spooned over grilled veggies and meat.

Fresh Orange and Beet Salad with Pecans and Farmer’s Cheese

4 small beets (whole canned beets can be substituted)

2 heads butter or bibb lettuce

8 clementine oranges (if using canned drain and rinse well)

1/2 cup chopped toasted spiced pecans (recipe follows)

 

For the Farmer’s Cheese

1/2 cup cottage cheese

1/2 cup cream cheese

1/2 cup goat cheese

salt and pepper to taste

 

For Deborah’s Specialty Vinaigrette

2 tablespoons local wild honey

4 tablespoons fresh lemon juice

zest of 1 lemon

salt and pepper to taste

1/2 cup extra virgin olive oil

 

Preheat oven to 450F. Scrub and trim unpeeled beets, wrap in foil and roast until easily pierced with the tip of a knife, about 1 hour. Remove from oven, unwrap, and when cool enough to handle, peel the beets, trimming off any remaining root and cut into 1/4 inch slices. Set aside to cool completely.

While beets are roasting, make the vinaigrette. Whisk together honey, lemon juice, zest, salt and pepper. Slowly drizzle in oil until it emulsifies. Taste and adjust seasoning.

To make the farmer’s cheese, in a food processor, combine the cheeses and blend until smooth. Season with salt and pepper to taste.

Cut and slice off the top and bottom of each orange. Stand each orange upright on cutting board. Following the curve of the orange, slice off the peep and pith without removing too much of the flesh. Cut each section free from the membrane into a bowl.

Divide the lettuce on individual plates or spread on one large platter. Arrange the beet slices and orange segments. Dollop the farmer’s cheese and sprinkle the pecans on top. Whisk the vinaigrette and drizzle it over the salad.

 

Sweet and Spicy Pecans

1/2 cup pecan halves

1 tablespoon butter or margarine, melted

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon smoked paprika

 

Preheat oven to 325F. Toss all ingredients together in a small bowl until evenly coasted. Spread in a single layer on a lined baking sheet. Bake until lightly toasted, about 10 minutes.