INGREDIENTS: 2 acorn squash, halved and seeded 1/4 cup frozen orange juice concentrate, thawed 2 tablespoons butter 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg METHOD: Preheat oven to 375°F. Fill a baking dish with 1/2 inch water. Place squash halves cut side down in the dish, and bake for 40 minutes....Read More

This makes a salad dressing with greens, blueberries, almonds, and mozzarella, but works well with cold shrimp or chicken, or a salad of sliced radishes and green onions, or slaws. INGREDIENTS: 3 tablespoons orange juice (fresh preferred, peel reserved) 3 tablespoons white wine vinegar 1/2 cup whipping cream Salt and pepper to taste 1 tablespoon...Read More

INGREDIENTS: 1 tablespoon freshly grated blood orange zest 1 cup sugar 1/8 teaspoon salt 2 cups freshly squeezed blood orange juice* 4 tablespoons freshly squeezed lemon juice 2 teaspoons vodka or triple sec 2/3 cup heavy cream METHOD: Place grated zest in a mixing bowl and add sugar. Rub the zest and sugar together with...Read More

INGREDIENTS: 1 1/2 cups freshly squeezed orange juice 2 tablespoons sugar 2 teaspoons grated orange zest 2 tablespoons orange liqueur (Grand Marnier) 1 tablespoon butter Vanilla ice cream, if desired 8 cooked crêpes (see recipe here) METHOD: Place orange juice in a large skillet over high heat and bring to a boil. Add the sugar...Read More