Simply Orange held a wonderful cooking event at the Institute of Culinary Education where we had to work for our food, resulting in a much delicious and appreciated meal.

Divided into 3 teams of 5 we prepared appetizers, main course, and dessert which would make any Sunday brunch successful – only we had it for dinner!

Simply Orange was served in different forms: as cocktails and pure juice (orange, apple, and grapefruit flavors).  Mimosa (orange juice with champagne)  is my favorite summer drink and Simply Orange certainly compliments it with a naturally light taste.

I also loved the fact that chefs infused Simply Orange into Orange Pecan Muffins! Natural flavors made us skip on the sugary syrups.

I joked when I said if it was a competition my team would win, but as it turned out our salmon hash was a winner even among food bloggers.

4 servings
Recipe from Bon Appétit Magazine

Ingredients:
6 oz smoked salmon, cut into strips
½ cup finely chopped red onion
3 tbs drained capers
3 tbs sour cream
2 tbs prepared horseradish
1 tbs whole grain Dijon mustard
2 tbs butter
1 tbs vegetable oil
2 large Idaho potatoes, diced, blanched and allowed to dry
Poached eggs
Additional sour cream

Directions:

Mix salmon, onion, capers, 3 tbs of sour cream, horseradish, and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through (about 2 minutes). Season hash to taste with salt and pepper. Divide among 4 plates. Top with a poached egg, and garnish with additional sour cream.

Thanks to Simply Orange and I.C.E mastering a  flavorful brunch has never been so easy!

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