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1 cup chopped fresh mushrooms
3/4 cup of fresh 100% florida orange juice
1 (14 oz.) can artichoke hearts, well drained, chopped
2/3 cup fat-free mayonnaise
1/3 cup sliced green onions
1/3 cup grated parmesan cheese
1/4 cup diced pimiento
1 (6 oz.) can lump crabmeat, well drained
Pita chips, assorted crackers, fresh vegetables for dipping
Preheat oven to 400 degrees f. Coat a medium saucepan with nonstick cooking spray. Place over medium-high heat. Add mushrooms; cook and stir until tender. Remove from heat. Stir in orange juice, artichokes, mayonnaise, onions, cheese and pimiento.
Carefully check crabmeat for shells; remove shells. Add crabmeat to saucepan gently fold to combine. Transfer to a 1-quart casserole dish.
Bake, uncovered, 20 to 25 minutes or until bubbly. Remove from the oven and let
Cool 5 minutes. Stir before serving. Serve warm with pita chips, assorted crackers or fresh vegetables.
Servings: 12 (makes about 3 1/2 cups)
Notes: pita chips are great low-fat dippers. To make your own: split 4 pitas in half (for 8 rounds). Cut each round into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes.
1 pound lean ground turkey
1 cup whole rolled oats
1 Florida orange, peeled and diced
1 egg, beaten
1 1/2 tsp. Italian seasoning
2 1/2 tsp. coarse salt, divided
1 1/2 tsp. ground black pepper
2 cups 100% Florida orange juice
6 tbsp. rice wine vinegar
1/2 cup tomato paste
4 tsp. cornstarch
1 tsp. black pepper
In large bowl, combine turkey, oats, orange, egg, Italian seasoning, 1 1/2 tsp. salt and 1/4 tsp. pepper; mix well. Roll mixture into walnut-sized balls, making approximately 28 meatballs. Place meatballs in large, nonstick skillet over medium heat; cover and cook, turning occasionally until browned on all sides. Meatballs should be cooked through with no pink remaining in the center.
Whisk together orange juice, vinegar, tomato paste, cornstarch, 1 tsp. salt and 1 tsp. pepper. Add orange juice mixture to cooked meatballs in skillet; continue cooking and stir gently until sauce becomes clear and coats meatballs, about 5 minutes. Serve meatballs on toothpicks.
1 10 oz jar Mixon's Jalapeno Jelly
1 8 oz package cream cheese
1 Box of your favorite crackers
Place cream cheese brick on a decorative plate. Spread Jalapeno Jelly evenly over the top of the cream cheese. Surround edges of the plate with crackers and insert a couple of cheese spreaders in the cream cheese brick.
Notes: Sweet and Spicy!
2 lbs chicken wings, tips removed
1/3 cup soy sauce
1/3 cup orange blossom honey
1/3 cup grapefruit juice
1 Tbsp lemon juice
1/4 tsp grated fresh ginger
1/2 tsp dried marjoram
1 large tomato cut into six wedges
1 medium grapefruit peeled and segments separated, membrane removed
1. Place wings in a 9" x 13" glass baking dish.
2. Combine soy, honey, fruit juices, ginger and marjoram. Pour marinade over chicken wings. Turn chicken wings to coat well.
3. Refrigerate for no less than one hour or overnight.
4. To broil, preheat broiler for 10 to 15 minutes. Remove wings from marinade and place on a broiler pan that has been prepared with non-stick cooking spray. Broil the chicken wings, four inches from the source of heat, turning once, until tender, golden brown and juices run clear, about 25 minutes.
5. While chicken wings are broiling, combine tomato and grapefruit.
6. Remove wings from the broiler. Toss with the tomato and grapefruit mixture.
7. Serve immediately.
Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack
Mixon’s Orange-Pineapple-Cherry Marmalade
OR: any Mixon Marmalade
Chopped nuts, optional
Halve kumquats lengthwise. Scoop out pulp to create the kumquat shell. Mix cream cheese and marmalade. You can add nuts now, or use them as a topping. Fill kumquat shells and enjoy. Great served as an appetizer!
1 package (8 oz) pitted dates
3/4 cup granola
1 package (11 oz) dried apricots
1 Mixon orange, unpeeled, cut into chunks
1/2 to 3/4 cups chopped nuts*, toasted sesame seed or shredded coconut
In food processor or blender, using metal blade, chop dates and granola, remove. Chop apricots and orange. Add chopped dates and granola to orange mixture in processor bowl, process until well blended. Chill 2 hours or until easy to handle. Shape fruit mixture into 1 inch balls, roll in nuts, sesame seeds or coconut. Keep refrigerated.
Notes: *Nuts may be chopped in food processor. Using metal blade, process nuts with an on and off motion 2 to 4 seconds until coarsely chopped.
3 cups chicken stock
1 lb. carrots, peeled and chopped
1/2 cup diced leeks, white only
1 1/2 cups of 100% orange juice
1 tsp. sugar
1/8 tsp. salt
Combine carrots and leeks with stock in medium saucepan.
Cover and cook over medium heat for 20 minutes or until
vegetables are tender. Cool.
Pour small quantities into blender jar and puree.
Add orange juice, sugar, and salt and puree. Chill.
Add additional seasoning, if desired.
Garnish with mint leaf before serving.
1/2 large pink grapefruit, peeled and pith removed
1 cup blueberries
2 tbsp. minced red onion
2 tbsp. chopped fresh cilantro
1 tbsp. lime juice
1 jalapeno pepper, chopped
1 tsp. honey
Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper and honey. Mix well.
Notes: Ready in 15 minutes
1 package Southwest Fiesta Dip mix
1 16 oz cream cheese
½ jar of Mixon’s 10 oz Roasted Garlic Salsa
5 large flour tortillas
Soften cream cheese and blend with dip mix and salsa. Chill for an hour. Remove from refrigerator and soften. Spread on tortillas and roll up. Chill. Slice into desired size slices. Makes 5 large tortilla rollups.
2 avocados - peeled, pitted and mashed
1/2 tbsp. lime juice
1/2 tbsp. orange juice
1/2 tbsp. pineapple juice
1/4 tsp. cumin
1/4 cup coarsely chopped cilantro
salt to taste
1 tsp. hot pepper sauce, or to taste (optional)
In a large bowl, stir together the avocados, lime juice, orange juice, pineapple juice, cumin, cilantro and salt. Mix in hot pepper sauce if using. Serve immediately, or refrigerate until serving. Place one of the avocado pits into the bowl to help keep it fresh.
Notes: Prep time: 10 minutes
Great with tortilla chips, pita bread or add to your favorite veggie wrap.
2 grapefruit, at room temperature
3 Tbsp butter
1 tsp sugar
4 Tbsp cinnamon-sugar mixture
(combine 1 Tbsp of cinnamon with 3 Tbsp of sugar)
4 grilled chicken livers (see Note)
1. Slice grapefruit in half and cut away membrane around center of fruit.
2. Cut around each section half, close to membrane, so that the fruit is completely loosened from its shell.
3. Fill the center of each half with 1 1/2 Tbsp butter. Sprinkle each half with a 1/2 tsp sugar, then 1 Tbsp cinnamon-sugar mixture.
4. Place grapefruit on shallow baking pan and broil just long enough to brown tops and heat to bubbling hot. Remove from oven.
5. Place a grilled chicken liver on the center of each grapefruit.
Instructions: To grill the chicken livers, halve each liver, trim excess membrane, and pat dry. Spray grill with non-stick cooking spray or rub with a small amount of olive oil. Place the liver halves on the grill over a medium-high flame. Cook, turning occasionally, for about 5 minutes or until livers are browned and slightly stiffened.
For more than 70 years this dish has been the featured appetizer at Chalet Suzanne's six-course Candlelight Dinner. It was created accidentally when the legendary Clementine Paddleford, food editor at the New York Herald Tribune, dined at the Lake Wales, Florida restaurant and inn. Grilled chicken livers were on the menu as an hors d'oeuvre, but they weren't ready on time. So, when the first course, broiled grapefruit, was to be served, Chalet owner, Vita Hinshaw, garnished each grapefruit with a grilled chicken liver.
Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack