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Orange Juliette

Orange Juliette

Frosty orange refreshment in a glass! It takes just seconds to whip this up for company -- or for yourself!MORE+LESS-

1

cup freshly squeezed orange juice (purchased works fine too)

1/4

cup vanilla syrup (from a coffee shop)

2

tablespoons French vanilla instant pudding mix

1

cup vanilla ice cream, if desired

Whipped cream for topping

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  • 1

    Place all ingredients in a sturdy blender. Mix until well blended and frothy.

  • 2

    Serve in chilled glassware with whipped cream topping, if desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
220mg
6%
Total Carbohydrate
42g
14%
Dietary Fiber
0g
0%
Sugars
36g
Protein
1g
Vitamin A
0%
0%
Vitamin C
70%
70%
Calcium
0%
0%
Iron
0%
0%
Exchanges:

0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Orange and frosty, this refreshing drink is absolutely perf on the deck overlooking the summer sunset. Best yet, it's a total breeze to whip up.You've had them at the mall and loved them, but they seemed like an orange mystery -- what's in there that makes this drink so delish? The kiddos slug 'em down too, so you know this is a fam hit of a huge magnitude.Lucky day for you -- I've got a quickie version that I call Orange Juliette so you can impress your kids as you stay-cay or your guests who pop in while they're roaming around on summer vacation. Orange coolers never tasted so sweetly delicious!If you want to take it up a notch, just add a cup of vanilla ice cream and blend until creamy for a smoothie version. Or add a shot of vodka if you'd like. It's your drink -- doctor it up to your heart's content!

Your Favorite Food Court Orange Smoothie: Lightened Up!

If you love the tangy, sweet taste of creamy, frosty orange smoothies that are often quite popular in mall food courts but aren’t crazy about the fact that these smoothies are typically a total sugar bomb, this lightened-up version is worth a try! This dairy free orange smoothie is packed with fruity flavor and made with fresh orange zest, vanilla, Trop50 juice beverage ice cubes, creamy coconut milk and unsweetened vanilla almond milk. Thank you so much to Trop50 for sponsoring this post!

When I think of frosty, creamy orange smoothies, I think of Christmas morning. I think of cozy flannel pajamas, digging through over-stuffed stockings and pulling off a sticky-sweet piece of monkey bread to eat. My mom always served a similar breakfast on Christmas morning when we were growing up and up until my sister and I were able to drink and mimosas took over, a sweet and frothy orange smoothie could always be found at our place at the table. I loved, no wait, LOVE orange smoothies, but not the kind you might usually make at home with bananas and other fruits. We’re talking the not-so-good for you orange smoothies you find in mall food courts. (You know, the ones that area total sugar bomb… but so ridiculously delicious!?) Since my mom’s version of these popular orange smoothies has always been synonymous with Christmas (and Easter) morning in my eyes, something about them always feels nostalgic and special.

The last time I tried my hand at replicating one of these orange smoothies was on Easter morning back in April of this year. Since we stayed in Charlotte for Easter and didn’t have big plans for the day, I wanted to do something that felt a little special for our family and whipping up an at-home version of a mall food court smoothie for us to enjoy sounded like the perfect simple solution, especially since I know Ryan shares my love for the creamy citrus drink. I initially made the drink with orange juice concentrate, milk, sugar, ice and vanilla because I wasn’t feeling too creative (and that’s what Google told me to do!) but I knew in the back of my mind there had to be an easy way to revamp this classic drink and make it less of a sugar overload.

I wanted to reduce the sugar in the drink but keep it tangy, flavorful and creamy. The traditional mall food court smoothies are made with up to 1/2 cup of refined sugar in them. So how was I going to get around the sugar but made sure the drink still tasted sweet? The first thought I had for naturally sweetening the smoothie was to use a frozen banana but as someone who has been making smoothies for years, I know that the minute a frozen banana is added to the mix, it totally takes over the flavor of the smoothie, so that option was out. I wanted the orange flavor to reign supreme!

The first step to making my reduced-sugar orange smoothie involved swapping the orange juice concentrate base of the recipe for frozen ice cubes that I made with Trop50. Trop50 is made with real, fresh oranges and no artificial sweeteners. It has 50 percent less sugar and one 8-ounce serving is packed with a day’s worth of vitamin C and is a great source of potassium.

Once I placed the Trop50 ice cubes into the blender, I added one peeled frozen orange and its zest, full-fat coconut milk (for extra creaminess) unsweetened vanilla almond milk and a splash of vanilla extract (important!) before blending everything together. As it turns out, the sweetness from a freshly peeled orange and the Trop50 ice cubes made this dairy-free orange smoothie plenty sweet on its own… no additional sugar necessary!

The end result was a perfectly frothy, lightly sweet and incredibly delicious dairy-free orange smoothie… Christmas morning in a cup


HOW TO MAKE CANDIED LEMON SLICES

SLICING THE LEMONS

Depending on how many you need or want, grab a lemon or two.

You can use regular lemons but Meyer lemons are also great for this recipe. They have a thinner skin and less tart flavor so they&rsquore actually a bit more edible than a traditional candied lemon slice garnish.

Slice the lemon thinly. There&rsquos no need for a mandolin but try and make the slices as even as possible.

Remove any seeds from the slices trying to keep the flesh as much intact as possible when doing so.

Set the lemon slices aside and make the simple syrup.

MAKE THE SIMPLE SYRUP

Add equal parts water and sugar to a large skillet. I use 1 cup each for about 24 lemon slices.

I chose a 12&Prime skillet but if you have a 14&Prime that&rsquos even better so the slices of lemon can stay in one even layer while they cook in the candying liquid.

Dissolve the sugar over medium heat then place the lemon slices into the skillet.

SIMMER THE LEMON SLICES

Cook for 30-40 minutes over a low simmer, flipping each lemon slice occasionally to make sure both sides are well coated in the syrup.

DRY THE CANDIED LEMONS

Transfer the lemon slices to a baking sheet lined with parchment paper using tongs.

Make sure to let as much of the excess syrup drip off the lemons before placing on the parchment paper.

Arrange in a single layer and let the candied lemons dry out for 24 hours, uncovered at room temperature on the baking sheet.

After 24 hours, they will still be a bit tacky but dry enough to now use as desired.


Oranges shine in 4 savory recipes, including a beef stir-fry

Caramelized pork with orange and sage. Connie Miller of CB Creatives

Among citrus fruits, orange too often is overlooked for savory dishes. And that’s a shame — it can add wonderful floral sweetness, tart acidity, even bitterness from the peel. Orange marmalade lends all three to our beef stir-fry with Chinese five-spice powder and scallions. Sage, orange zest, and brown sugar create a crispy coating for broiled pork tenderloin cutlets. Pureeing an entire orange with juice, ample ginger, and soy sauce creates a sweet-savory sauce for chicken thighs that caramelizes in the oven. And using orange slices to line a steamer basket perfumes white fish coated in a simple marinade of cilantro, ginger, and sweet hoisin sauce.

Caramelized Pork With Orange and Sage

Argentine chef Francis Mallmann tops pork tenderloin with brown sugar, thyme, and a fruity orange confit tinged by bay leaves and black peppercorns. The flavorful coating is seared onto the surface of the pork on a cast-iron griddle until the orange and thyme are crispy and charred. We love the taste, but the technique isn’t home cook friendly. To simplify and preserve the flavors, we start by streamlining the orange confit: Orange zest and fresh sage, coarsely chopped, give a similar texture and fragrance. Gently pounding the tenderloin ensures a flat surface so the sugar mixture will adhere. Instead of searing the pork, we opt to broil it, making it easier to maintain the topping. Brown sugar becomes a sticky mess under the broiler, so we use coarse turbinado sugar, which keeps its shape and crunch. If the sugar gets too dark before the meat comes to temperature, turn off the oven the pork will finish cooking in the residual heat.

To preserve the candy-like crust on the meat, skip tenting the pork with foil after removing it from the oven. For the same reason, avoid spooning the sauce over it.

2 pounds pork tenderloin, trimmed, cut into 6 pieces

Kosher salt and ground black pepper

3 strips orange zest, chopped (1 tablespoon), plus ½ cup orange juice (1 to 2 oranges)

2 tablespoons chopped fresh sage, divided

2 tablespoons cider vinegar

Heat the broiler to high with a rack 6 inches from the element. Pat the pork dry, then use a meat mallet or a small heavy skillet to gently flatten the pieces to an even 1-inch thickness. Season with salt and pepper. In a small bowl, use your fingers to rub together the sugar, orange zest, 1 tablespoon of the sage, and the cayenne. Set aside.

In a 12-inch broiler-safe skillet over medium-high heat, add the oil and heat until just beginning to smoke. Add the pork and cook until deep golden brown on one side, about 3 minutes. Transfer the pork, browned side up, to a large plate reserve the skillet.

Press the sugar mixture onto the tops of the pork pieces in an even layer, then return the pork to the skillet, sugar side up. Set under the broiler until the meat registers 135 degrees at the center and the sugar mixture is golden brown, 5 to 7 minutes, rotating the pan halfway through. Transfer to a carving board and let rest.

Meanwhile, return the skillet to medium-high heat on the stove top. Add the orange juice and remaining 1 tablespoon of sage and cook, scraping up any browned bits, until the sauce is syrupy, 2 to 3 minutes. Stir in the vinegar. Taste and season with salt and pepper. Serve the pork on top of the sauce.

Stir-fried orange beef with scallions. Connie Miller of CB Creatives

Stir-Fried Orange Beef With Scallions

This stir-fried spin on Chinese orange beef, a perennial favorite that typically calls for deep-frying the meat, uses orange marmalade to add layers of sweetness, bitterness, and citrusy brightness. Five-spice powder adds to the complexity with its warm spiciness. Finish the stir-fry with scallions or use basil to accentuate the anise notes of the five-spice powder. This is great with steamed white or brown rice.

1½ pounds flat iron steak or boneless beef short ribs, trimmed and sliced ¼-inch thick against the grain

1½ teaspoons Chinese five-spice powder

Ground black pepper or ground white pepper

3 tablespoons orange marmalade

1 bunch scallions, cut into 1-inch lengths or 1 cup lightly packed fresh basil, torn if large

Juice from ¼ orange, plus extra if needed

Toss the beef with the five-spice powder and ½ teaspoon pepper. In a 12-inch skillet, heat the oil until barely smoking. Add the beef in an even layer and cook without stirring until browned on the bottom, about 3 minutes. Stir, then add the marmalade and soy sauce. Cook, stirring, until the beef is lightly glazed. Off heat, stir in the scallions or basil and orange juice. Season with pepper and additional orange juice, if needed.

Orange-ginger chicken. Connie Miller of CB Creatives

The marinade for this recipe is made in a blender with a quartered whole orange — skin and all — and the ginger does not need to be peeled, either. When transferring the chicken to the wire rack, allow a good amount of the marinade to cling to the pieces for deep browning and crusting. For easier cleanup, line the baking sheet with foil before setting the rack on top.

1 navel orange, not peeled, cut into quarters, plus orange wedges to serve

1 cup low-sodium soy sauce

7 ounces fresh ginger, not peeled, thinly sliced

3 pounds bone-in, skin-on chicken thighs, trimmed

Sliced scallions, optional, for garnish

In a blender, puree the orange, juice, soy sauce, ginger, and sugar until smooth. Transfer to a large bowl, add the chicken, and turn to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.

Heat the oven to 400 degrees. Set a wire rack on a rimmed baking sheet, then arrange the chicken, with marinade clinging, skin side up on the rack. Bake until the thighs reach 170 degrees, about 45 minutes. Turn the oven to broil and broil until the chicken is deep golden brown and lightly charred, 2 to 4 minutes. Serve with orange wedges. Garnish with scallions, if using.

Steamed fish with hoisin, cilantro, and orange. Connie Miller of CB Creatives

Steamed Fish With Hoisin, Cilantro, and Orange

We balance the sweetness of hoisin with herbal cilantro, the sharpness of fresh ginger, and the tang of rice vinegar. Grated orange zest in the flavoring paste, plus using orange slices as liners for the steaming basket, perk up the flavors. Be sure to grate the zest from the oranges before slicing them.

1 cup lightly packed fresh cilantro, chopped, plus more to serve

3 tablespoons hoisin sauce

2 tablespoons finely grated fresh ginger

1 tablespoon grated zest from 2 oranges, oranges thinly sliced (see headnote)

2 teaspoons unseasoned rice vinegar

4 6-ounce cod, haddock, or halibut fillets (about 1-inch thick)

Toasted sesame oil, optional, for garnish

In a large shallow bowl, combine the cilantro, hoisin, ginger, orange zest, oil, vinegar, and ½ teaspoon pepper. Add the fillets and turn to coat.

Fill a Dutch oven with about 1 inch of water, then cover and bring to a simmer. Line a steamer basket with half the orange slices, place the fillets on top, and lay the remaining orange slices on the fish. Place the basket in the pot, cover, reduce to medium heat, and steam until the fish flakes easily, about 10 minutes. Using a wide spatula, transfer the fish to a platter, discarding the orange slices. Sprinkle with additional cilantro. Drizzle with toasted sesame oil, if using.


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