Fennel and Olive Relish
(adapted from Gourmet)
2 fennel bulbs
2 TB lemon juice
½ cup pitted Kalamata olives
1 tsp. salt
½ tsp. grated orange zest
¼ tsp. black pepper
1/3 cup orange juice
Cut stalks from fennel bulbs, then chop enough fronds to measure ¼ cup, discarding remainder. Quarter bulbs and finely chop in food processor. Stir in remaining ingredients and let stand for one hour.
Pear and Stilton Salad
(adapted from Bon Appetit)
¾ cup vegetable oil
8 cups arugula
6 TB white wine vinegar
6 Bosc or Comice pears
2 TB minced shallots
8 oz. crumbed Stilton
Whisk oil, vinegar, and shallot to blend. Season dressing with salt and pepper. Core and thinly slice pears. Combine arugula, pears, and cheese. Add dressing and toss to coat.
Grapefruit and Shrimp Stir Fry
(adapted from Bellybytes.com)
1 TB cornstarch
1 cup green pepper strips
¼ tsp. cayenne pepper
1/3 cup chopped green onions
3 TB soy sauce
½ cup sliced celery
3 TB garlic flavored olive oil
½ cup grapefruit juice
18 peeled and deveined shrimp
1 cup grapefruit sections
Combine cornstarch, cayenne, soy sauce, and one tablespoon oil. Add shrimp and toss to coat. Let stand 15 minutes. Heat remaining 2 tablespoons of oil, add shrimp mixture and vegetables and stir fry over medium-high heat for 3 minutes. Add grapefruit juice, cover, and cook over low heat for 4 minutes. Add grapefruit sections and heat, covered, until grapefruit is heated, about 2 minutes.
Orange Chocolate Chunk Muffins
(adapted from Ina Garten)
2 sticks butter
½ tsp. salt
2 and ½ c. sugar, divided
1 c. orange juice, divided
4 extra-large eggs
¾ c. buttermilk
4 TB grated orange zest
2 tsp. vanilla
3 c. + 2 TB flour
2 c. semisweet chocolate chunks
½ tsp. baking powder
8 oz. chocolate chips
½ tsp. baking soda
½ cup cream
1 tsp. instant coffee granules
Cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, and then zest. Combine 3 cups flour, baking powder, soda, and salt. In another bowl combine ½ c. juice, buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to creamed butter, beginning and ending with flour. Toss chocolate chunks with remaining 2 TB flour and add to batter. Pour into greased and floured muffin tins and bake at 350 degrees for 30 minutes until cake tester comes out clean. Cool 10 minutes. Cook remaining ½ c. sugar and remaining ½ cup juice until sugar dissolves. Spoon syrup over cakes and allow to cool completely. Melt chocolate chips with cream and coffee, stirring until smooth and drizzle over top of cakes.
