MIMOSA

• Champagne

• 2 ounces of cold orange juice

• Orange slice for garnish

• Crushed ice (optional)

Pour orange juice into a Champagne flute. Add Champagne to fill the glass. Garnish with a slice of orange. For a non-alcoholic drink, use 7-Up, Sprite or Sierra Mist instead of Champagne.

NAVEL ORANGE
WAFFLES with
BLUEBERRY SAUCE
Makes 4 to 6 waffles
WAFFLES:

• 1 3/4 cups unbleached, all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons granulated sugar

• 1 3/4 cups buttermilk

• 1/4 cup unsalted butter, melted

• 1/2 teaspoon orange extract

• 2 eggs

• 2 tablespoons grated navel orange zest

• Vegetable oil

• Navel orange segments

Preheat waffle iron. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Stir to mix. Add buttermilk, orange extract, eggs and zest and beat until smooth. When waffle iron is ready, brush it lightly with oil and pour batter into the center until it spreads within 1 inch of the edge. Cover and bake following manufacturer’s instructions. When done, carefully lift the cover and loosen the waffle with a fork. Serve immediately, garnished with orange segments and Blueberry Sauce (recipe follows). Or hold briefly, uncovered, on a baking sheet in a preheated warm oven until all waffles are done.

BLUEBERRY SAUCE:
n 1 pint blueberries, washed and
de-stemmed
n 1/2 cup granulated sugar
n 1 tablespoon freshly squeezed lemon juice

In a small saucepan over medium heat, combine the blueberries with sugar, lemon juice and 1/4 cup water. Bring to a boil and lower heat. Simmer for 5 minutes. Serve warm.

MANDARIN ORANGE SALAD:

• 1/2 head lettuce

• 1 can (11 ounces) mandarin oranges

• 2 green onions, cut up

• 1/2 cup slivered almonds

DRESSING:

• 2 tablespoons sugar

• 2 tablespoons vinegar

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon chopped parsley

• 1/4 cup vegetable oil

• Assemble salad and pour dressing over it.

TEQUILA MARINATED SHRIMP
Serves 10 to 12

• 3 tablespoons onion, finely chopped

• 5 cloves garlic, minced

• 1/4 cup olive oil

• 2 pounds fresh shrimp, medium, peeled, deveined, tails intact

• 1/4 cup tequila

• 1/4 cup lime juice

• 1/8 teaspoon salt

• 2 tablespoons cilantro, chopped (optional)

Cook onion and garlic in olive oil in large skillet over medium heat for about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, 3 to 5 minutes or until shrimp turns pink, stirring occasionally. Transfer mixture to bowl. Add lime juice, salt and cilantro and toss to mix. Cover and refrigerate 2 to 24 hours, stirring occasionally. Drain before serving. Put in scooped-out oranges.

CHOCOLATE-DIPPED
CITRUS SECTIONS
Serves 6 to 8

• 6 ounces semisweet or bittersweet chocolate

• 4 tablespoons unsalted butter

• 2 cups mixed citrus sections such as navel oranges, tangerines and clementines

Melt chocolate and butter in the top
of a double boiler over simmering water, stirring to mix thoroughly. Remove any white pith from citrus sections, and any seeds by making a small slit in the membranes with a sharp knife and popping the seeds out. Dip each section into the chocolate, coating about half of its length. Place the dipped sections on parchment paper or foil and refrigerate until chocolate is set.