I remember as a child thinking a chocolate mousse was an animal!! As you know, it’s not, but a decadent and delicious classic dessert is a favorite of children and adults alike. This is perfect for entertaining, since it can be made in advance. The dark chocolate mousse is creamy, with just a hint of orange Cointreau. It’s simply sublime. I love the combination of orange, that fresh pop of citrus, which compliments the richness of the chocolate so perfectly. It’s one of my favorite combinations!

This salad really hits all those magical taste bud notes! You have the sweetness of the orange, the crunchy anise flavor of the fennel, and the saltiness of the black olives….all tossed together with a lovely citrusy vinaigrette! I love how bright all the flavors are and it really is the perfect way to start or end your meal.

This shortcake is kind of a cousin to a biscuit and a scone. The “short” is in reference to the flatness, or shortness in height, and that it is crispier than a biscuit and not as crumbly as a scone due to all the gorgeous butter and cream! They come together quickly in one bowl, then are cut into circles. I top them with Swedish pearl sugar before baking. It makes them look very elegant and the sugar doesn’t melt in the oven, but instead leaves a beautiful coating on top. We then fill the cakes with raspberries and peaches that have been soaked in Amaretto liqueur, finished with a dollop of sweetened whipped cream, sending it over the moon. It’s an absolutely fabulous way to end your summer meal.

I call this cake a grownup cake. Not because it is not fun and childlike, but because the flavors are a little bit more subtle and mature like a grown up. HA!! No, seriously, this is a knock out cake! It’s dense, with just a hint of sweetness to it. The flavor of orange comes shining through, especially when it’s served with some beautifully sliced oranges that we toss with a little Cointreau, just to make the cake extra orangey. It is the perfect way to end a meal, but is also a way to start your day accompanied with a cup of coffee or as an afternoon pick-me-up with tea. No matter which way you slice it, this is a cake to add to your baking repertoire.

“Semifreddo” translates into “slightly soft”. Semifreddos can be made with a variety of ingredients that span a wide range of flavor profiles. In this menu, we are making an Orange Pistachio Semifreddo. When you cut into it, there’s a soft, pillowy texture that is just dreamy. The combination of orange and Cointreau adds a sweet tartness. The pistachios add the perfect blend of crunchy saltiness that completely balances the pasta and fish courses, and is the perfect way to end a meal. 

Ducks are fowl, but the strange thing is the breast meat has the texture more of red meat. So, for this recipe we marinated the meat in soy, orange juice, and vinegar and then sauté it, rendering out the fat to produce a crispy skin and cook it to medium rare, similar to cooking a piece of steak. We finish the dish with a beautiful pan sauce flavored with Moscato wine and garnish with orange sections. This dish is very elegant and sophisticated.