Tag Archives: orange

Meringues are magical, airy little desserts with stunning peaks. A good meringue is hard to beat. Literally. Do your biceps (and your dessert) a favour and use a stand mixer to whisk your egg whites to perfection. (HAMILTON BEACH’s 7 Speed Orbital Stand Mixer is our go-to). For this recipe, we decided to use orange extract to counteract the bitterness of the dark chocolate, but you can easily substitute for another extract like mint, lemon or go nuts with almond.

orange-meringue-recipe-baking-sheet

Meringue Ingredients:

· 4 Egg whites

· ½ Tsp Cream of Tartar

· ¼ Tsp salt

· 1 Cup Sugar

· ½ tsp vanilla extract

· 1 ½ tsp orange extract

· 1 Cup Dark chocolate chips

Pro Tip: Room temperature eggs will achieve greater volume.

orange-meringue-recipe-ingredients

Tools:

· 7 Speed Orbital Stand Mixer

· 14” piping bag

Pro Tip: Make sure your bowl is spotless. Any traces of grease or fat will prevent egg whites from getting stiff.

orange-meringue-recipe-hamilton-

Method:

1. Pre-heat your oven to 200 degrees Celsius.

2. Separate your eggs; you will only be using the whites for this recipe. Save the yokes in your fridge! They are great for making fresh pasta.

3. Place your egg whites and cream of tartar in your mixer and slowly increase speed.

4. Add 2 Tbsp of sugar at a time to the mixer, allowing time for the sugar to dissolve. You don’t want to have sugar granules in your cookies.

5. Your egg whites will start to thicken, and peak, as the sugar fully integrates.

6. Once your meringue has formed, and you have added all of the sugar, turn down the speed of your mixer and add your extract flavorings.

7. Line a baking sheet with two layers of parchment paper and fill your piping bag with your meringue.

8. Begin piping your meringue onto your lined baking sheet. You can pipe your cookies quite close together since they won’t expand while baking.

9. Once piped on your baking sheet, place in your oven and bake at 200 degrees Celsius for 1 hour.

10. After an hour, turn off your oven and leave your meringues in the oven to cool for an additional hour.

11. 15 minutes before your meringues are fully cooled, melt 1 cup of dark chocolate chips in a double boiler (or a heat resistant bowl over a pot of boiling water).

12. Take your cooled meringues and dip the bottom of your cookie in the melted dark chocolate and place back on your baking sheet to cool/dry.

orange-meringue-recipe-ingredients-final

Orange Meringue Cookies Dipped in Dark Chocolate

 



Incorporating beets is a great way to add a pop of color (and not to mention nutrients) to any dish. Spiralize them into ribbons and they are that much more beautiful. If you’re used to roasting or juicing beets, this salad is a great way to mix things up. Skip the sheet pan tonight and start spiralizing.

Spiralizer Beet Salad

Using the 3-in-1 Electric Spiralizer, spiralize 6 beets into ribbons using the ribbon disc. Then boil the beets in a large saucepan and cook them for about 1 or 2 minutes, until they are tender. Remove the beets from the saucepan and chill them in an ice bath, then drain and dry the beets with paper towels.

Spiralizer Beet Salad

Arrange fresh greens (you could use spinach, arugula or your favorite lettuce), beet ribbons, and orange segments on a salad plate and top with crumbled goat cheese and toasted walnuts for an added crunch.

Spiralizer Beet Salad

Top your colorful salad with a citrusy vinaigrette. Blend orange juice, vegetable oil, rice vinegar, honey, thyme, salt and pepper in no time in your personal blender. Dress your salad and you’re ready to eat.

Spiralizer Beet Salad

There are few better combinations than beets and goat cheese, but if you’re not a fan of goat cheese, top this salad with crumbled feta instead. The soft, salty cheese complements the earthiness of the beets while the citrus slices and zesty dressing add sweetness. This salad would make a nice side to your favorite protein or can be served by itself as a hearty lunch.

Spiralizer Beet Salad

Spiralizer Citrusy Beet Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Spiralizer Citrusy Beet Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Using a spiralizer, make ribbons of beets. Fill a large saucepan two-thirds full of water and 2 teaspoons salt. Over high heat, boil water. Add beet ribbons and cook until tender, 1 to 3 minutes. Chill in an ice bath. Drain and dry ribbons with paper towels.
  2. To make dressing, in a single-serve blender, add orange juice, oil, vinegar, honey, thyme leaves, garlic, remaining 1 teaspoon salt, and black pepper. Blend until slightly thickened.
  3. On a salad plate, arrange fresh greens, beet ribbons and orange segments. Top with goat cheese and toasted walnuts.
Share this Recipe


Who doesn’t love Cuban food? Empanadas, tostones, tres leches cake, Cuban sandwiches, paella – it’s all good. Whether you frequent the Cuban restaurant in town or want to experiment cooking Cuban cuisine at home, we guarantee you’ll become a fan after trying this slow cooker mojo (a type of sauce that consists of olive oil, garlic, and citrus juice) pork.

To prepare mojo pork (you can use Boston butt or pork shoulder), trim the fat and cut the meat into 2 pieces. Cover all sides of the pork with a rub made of garlic, salt, oregano, and black pepper. Add orange juice and zest, lime juice and zest, onion, and jalapeno to the slow cooker crock, then add the pork to the juice mixture. Cover the crock and refrigerate, allowing the meat to marinate overnight (this step makes all the difference).

 

In the morning, turn the pork over in the marinade then cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. When the pork is done, remove it from the crock and shred (you won’t believe how tender the meat is).

 

We served mojo pork on a bed of rice (cilantro lime rice would go perfectly with this dish) and black beans, then topped it with a generous dollop of homemade guacamole, and fresh cilantro.

 

This pork is succulent and zesty thanks to the 12-hour stay in the citrus marinade. Transform the dining room into Havana for a night, or serve right out of the crock at your next neighborhood potluck. And if you’re lucky enough to have leftovers, throw them on a slider or nachos – it’s even better the next day.

 

 

 

Slow Cooker Cuban Mojo Pork
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Slow Cooker Cuban Mojo Pork
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Instructions
  1. Trim fat from pork and cut into 2 pieces.
  2. In a food chopper or food processor bowl, finely chop garlic. Add salt, oregano and black pepper. Pulse to combine.
  3. Rub garlic mixture over all sides of pork.
  4. In slow cooker crock, combine orange juice, lime juice, onion, jalapeno, orange and lime zest. Place pork in juice mixture. Cover and refrigerate to marinate overnight.
  5. Turn pork over in marinade. Cover slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. Remove pork to a cutting board. Using 2 forks, shred pork. Strain and reserve juices. Transfer shredded pork back to crock and spoon juices as desired over pork to moisten. Set slow cooker to WARM to keep pork warm for serving.
  6. Serve with rice, black beans, and Guacamole. Sprinkle with chopped cilantro.
Share this Recipe