INGREDIENTS

• 1 star fruit; sliced
• 1 cup orange juice
• 1 mango
• ¼ cup brown sugar
• 1 cup good quality coconut milk
• Handful of pomegranate seeds; optional
• Whipped cream or vanilla ice cream; optional

INSTRUCTIONS

Place the star fruit (3 slices per person) in a pot on the stove. Add the orange juice. Stir well under high heat until juice begins to boil. Reduce heat to medium. Allow to simmer for 10 minutes, or until star fruit has softened enough to easily cut into with a spoon. Gently move the slices around and turn them over so they all get cooked. Remove any more brown seeds that may loosen and surface. While star fruit is cooking, place the mango fruit in a blender. Process or blend until it is smooth and puréed. Set aside. When star fruit is nearly done, add brown sugar and stir to dissolve. Remove pot from heat. Stir in the mango purée. Do a taste test and add more sugar if needed. If it happens to be too sweet for your taste, add a squeeze of fresh lime juice, or a little more orange juice. When you’re happy with the taste, portion out 3 star fruit slices per bowl with enough sauce to surround the fruit (it should still be warm from the pot). Top each bowl with a sprinkling of pomegranate seeds then drizzle with some coconut milk and serve! Top it with some whipped cream or vanilla ice cream.

INGREDIENTS

• ¾ cup milk
• 1 Tbs. butter
• 1½ cups flour
• 1¾ tspn. baking powder
• ½ tspn. cinnamon
• ¼ tspn. salt
• 3 tspn. mandarin orange zest
• 3 eggs
• 1½ cups sugar
• 1 cup water
• 1 cup sugar
• ¼ cup orange marmalade
• 2 Tbs. orange liqueur or whisky cream
• ¾ cup amaretti cookies; finely crushed
• 6 small-medium mandarin oranges; separated with as much white pith removed as possible

INSTRUCTIONS

Preheat oven to 350°F. Butter a large (11″) round springform pan. In a small saucepan, heat milk and butter together until it simmers. Take off heat. Mix the flour, baking powder, cinnamon, salt, and zest together. Set aside. In another bowl, using a mixer, cream the eggs until pale and fluffy. Slowly beat in the 1½ cups sugar and continue to mix until almost frothy. Beat the milk into the egg mixture and then add the flour blend. It will have a thin consistency. Pour into the buttered pan and bake for 30 minutes. In a saucepan over med-high, whisk together the sugar and water until sugar dissolves and it starts to turn caramel-colored. Add in the marmalade. Stir another few minutes until thickened. Take off heat and add in the liqueur. Cool for 10 minutes, then chill for 20 minutes in the freezer. When cake is done, and cooled a bit, spread half the caramel topping over cake. Sprinkle most of the crushed amaretti cookies, and lay the mandarin segments on. Sprinkle with the rest of the amaretti, and pour the remaining topping over top as well.

INGREDIENTS

• 2, 5 oz. mahi mahi fillets
• Salt and pepper
• Mrs. Dash Extra Spicy seasoning
• ¼ cup cashews; very finely chopped
• ¼ cup unsweetened coconut; finely shredded
• 1 Tbs. tapioca or arrowroot flour
• 1 medium orange; peeled and roughly chopped
• 1 medium banana; peeled and sliced
• ¼ cup red onion; finely chopped
• 1 medium poblaño pepper; roasted, peeled, seeded and diced
• ¼ cup cilantro; chopped
• Salt to taste

INSTRUCTIONS

Preheat oven to 400°F. Mix together the cashews, coconut and tapioca flour in a small bowl. In a separate, larger bowl, combine the orange, banana, red onion, poblaño, cilantro, and season with salt as needed. Cover with plastic wrap and refrigerate until the fish is ready. Pat the fish dry with a paper towel and place on a lightly greased baking sheet. Sprinkle with salt, pepper and the spicy seasoning blend, then top each fillet with the cashew/coconut mixture, divided evenly. Bake the fish for 18-20 minutes, or until it flakes easily with a fork. Top with the orange-banana salsa and serve.

INGREDIENTS

• 2-6 oz. steelhead trout fillets
• 1 orange; zested and juiced
• 2 rosemary sprigs
• 1 cup green ripe olives; rinsed
• Salt and pepper
• 4 cups chicken stock
• 2 pinches saffron
• 1 Tbs. olive oil
• 1 onion; diced
• 1 garlic clove; minced
• 1 cup arborio rice
• 1 cup white wine

INSTRUCTIONS

Preheat oven to 400°F. Rub the orange zest into the fish. Place the rosemary in the bottom of a cast iron pan or baking dish. Lay the trout, skin-side down, over the rosemary. Add the olives around the salmon. Pour the juice over the salmon and olives. Roast for 10 minutes, or until the fish is cooked to medium. Season with salt and pepper. Discard rosemary and serve over saffron risotto.

Add the stock and saffron to a small saucepan set over medium heat. Bring to a simmer, then reduce heat to low. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft and fragrant. Add the rice and cook, stirring frequently, until it becomes translucent with a small white dot in the center of each grain. Add the wine. Cook, stirring constantly, until the wine cooks off and the pan is almost dry. Reduce the heat to medium-low. Ladle in 1 cup of the chicken stock. Cook, stirring constantly, until the liquid is almost absorbed. Repeat this process, adding a half cup of stock at a time, until the rice is creamy and soft.