All That Is Orange

Celebrate this Dutch holiday on behalf of all your friends and family in Amsterdam...

It's almost 4/20, and you know what that means - time to hop into the kitchen and whip up some herbal delights. Whether you're throwing or attending a party, or even just staying home and cooking a special meal, why not spice up your 4/20 treats with an homage to the Dutch?

If you have ever been to the Netherlands, you may have heard of a Dutch holiday called Queen's Day, traditionally celebrating the birthday of the monarch. Laws are somewhat ignored, most of the country has the day free from work and the entire nation erupts into a legendary party that takes some recovery time.

On April 30th of this year, Queen Beatrix will abdicate the throne to a new King, her son Willem-Alexander, who will be inaugurated on the same day! That means this is the last Queen's Day for perhaps decades, or even longer. While researching Queen's Day, I discovered that Dutch people just like to party, so they usually begin the celebration on 'Koninginnenacht', or Queen's Night, which begins the evening before, with the next morning being Queen's Day. The Dutch national color is orange, so I'm sharing some of my best orange-themed recipes - this way, you can join in the celebrations from across the ocean.

Orange and Fennel Salad
1 fennel bulb
2 oranges (1½ for the salad, plus the juice of ½ and the zest of ½)
½ of a red onion
Flat-leaf parsley (a nice, big handful)
2 t. canna-olive oil
Salt and pepper, to taste

Remove the tough outer leaves of the fennel and cut off the shoots that stick out at the top. Keep the green fronds - they look a bit like dill weed. Next, slice off the root end at the bottom. Quarter the fennel bulb, wash thoroughly and slice very finely.

Finely slice the red onion.

Section the oranges, removing the skin and all the white pith. Then, cut away the orange segments between the inner sectioning membranes. Section the oranges over a bowl to catch the juices.

Now, roughly tear up some parsley leaves by hand. Use only the parsley leaves for this salad, not the stalks.

Make a dressing with the freshly-squeezed orange juice, finely-grated zest, canna-olive oil, salt and pepper.

Toss fennel slices, fronds, red onion, orange segments and torn parsley with a drizzle of the dressing.

'Orange' Soup
1 medium pumpkin
1 butternut squash
2 large carrots
2 T. canna-butter
6 c. vegetable stock
Pinch of saffron strands
Salt and pepper, to taste
Yogurt

Preheat oven to 450°F.

Top and tail the pumpkin, butternut squash and carrots, and slice the butternut squash and pumpkin into quarters - no need to peel. Roast the pumpkin, butternut squash and carrots in the oven until tender; this could take between thirty and sixty minutes.

Soak the saffron strands in a tablespoon of hot tap water. Heat the vegetable stock and canna-butter in a large pot.

Once the vegetables are tender, roasted and blistered, remove from the oven. You should be able to peel the charred skin off of the carrots. Using a spoon, scoop out the seeds and fibrous bits of the pumpkin and butternut squash and discard. Next, scoop out the soft, orange flesh. Add pumpkin, butternut squash and carrot flesh to the stock. Stir and add the saffron strands and the soaking water.

Using a stick blender or food processor, puree the vegetables and stock until smooth and creamy. Add more stock if you desire a thinner soup. Serve with a dollop of yogurt.

Sweet and Spicy Carrots
2 pounds carrots, peeled and cut on the bias into 2½-inch pieces
¼ c. apple cider
¼ c. light brown sugar
½ t. pumpkin pie spice
¼ t. chili powder
2 t. canna-butter
Salt and freshly-ground black pepper
2 T. freshly-chopped parsley leaves, for garnish

Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for two minutes, then drain in a colander and set aside.

In a medium-sized pot, combine all the remaining ingredients - except the parsley - and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for five minutes, to incorporate flavors.

Transfer to a serving bowl, garnish with parsley and serve.

Apricot Rum Punch
1 oz. rum
1 oz. apricot schnapps
1 oz. cherry mix
1 oz. tincture
Orange juice
Pineapple juice

Mix all ingredients and add ice.

Mango Chicken
⅓ c. canna-oil
2 lbs. chicken pieces
¼ c. soy sauce
¼ c. white wine
½ c. green pepper, diced
1 clove garlic
1 c. mango slices
salt and pepper, to taste

Preheat oven to 350°F.

In canna-oil, brown chicken on all sides. After browning, place chicken pieces in a baking dish. Season with soy sauce, wine, green pepper, garlic, salt and pepper. Cover and bake until almost tender, about thirty minutes. Add mangoes and bake ten minutes longer. Remove from oven; serve with rice.

Candied Bourbon Sweet Potatoes
10 - 12 medium sweet potatoes, unpeeled
2 T. canna-butter
¼ c. dark corn syrup
¼ c. light corn syrup
¼ c. light brown sugar
2 T. maple syrup
¼ c. Kentucky bourbon

Put whole sweet potatoes in a large kettle or saucepan; cover with water. Boil sweet potatoes just until tender, about thirty-five to forty-five minutes. Peel sweet potatoes while still hot. Slice the potatoes lengthwise and then crosswise; let stand to cool. Arrange sweet potatoes in a buttered baking dish. Place remaining butter over potatoes.

Preheat the oven to 350°F. Combine the remaining ingredients and pour over sweet potatoes. Bake for thirty minutes, or until bubbling hot. Serve while hot.

Orange Muffins
10 oz. mandarin oranges, drained
1 medium egg, slightly beaten
1½ c. flour
½ c. sugar
½ c. canna-butter
¼ c. milk
1¾ t. baking powder
½ t. salt
¼ t. allspice
¼ t. nutmeg

Preheat your oven to 350°F.

Sift the flour with all of the other dry ingredients.

Add the canna-butter.

Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened.

Fold in the mandarin orange pieces.

Fill greased muffin tins about three-quarters full.

Bake for twenty-five minutes.