EagleTribune.com, North Andover, MA

Lifestyle

January 17, 2014

Start new year with a fresh take on ambrosia

(Continued)

8 to 10 large navel oranges

2 ounces (4 tablespoons) orange liqueur

2 teaspoons superfine sugar

Pinch of salt

Flesh from 1 fresh coconut, grated

1 sprig fresh mint

Whipped cream

1. Use a paring knife to cut off the tops and bottoms of each orange. One at a time, stand each orange on a cut side and slice off the peel (including the white pith) on all sides.

2. One at a time, hold the peeled oranges in a cupped hand over a bowl to catch the juices. Use the paring knife to cut out the orange segments from between the membranes. Add the segments to the bowl. When all of the segments have been removed from each orange, squeeze the membranes over the bowl to get as much juice as possible.

3. Sprinkle the oranges with the orange liqueur, sugar and salt. Toss gently. Divide between 4 serving bowls. Top with the fresh coconut, a few fresh mint leaves and whipped cream.

Nutrition information per serving: 570 calories; 400 calories from fat (70 percent of total calories); 45 g fat (36 g saturated; 0 g trans fats); 40 mg cholesterol; 39 g carbohydrate; 12 g fiber; 25 g sugar; 5 g protein; 50 mg sodium.

Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”

 

 

 

 

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