Recipes

Orangina Hollandaise

Orangina Hollandaise over Poached eggs and Crab cakes

This bright citrusy version of Hollandaise goes perfectly with Crab Cake Benedict.

Ingredients

4 large eggs + 1 yolk + number of poached eggs you’d like to make
4 sticks of butter, cut into chunks
1 teaspoon champagne vinegar
1/3 cup Orangina
2 teaspoons Old Bay + more if desired
Any clear vinegar
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1 pound fresh lump crab meat*
20 saltine crackers, finely crushed

Process

Orangina Hollandaise: 1. Start melting butter in a small saucepot over medium heat.
2. Combine 3 large eggs, 1 yolk, champagne vinegar, Orangina, and Old Bay in a blender. Blend for 1 minute.
3. Once the butter boils, slowly drizzle it into the running blender.
4. Taste, and add more Old Bay if desired.

Poached Eggs: 1. Bring at least three inches of water and a splash of vinegar to a simmer in a wide pot. Crack eggs (however many you’d like to make) directly into the simmering water, making sure to space them a few inches apart. Set a timer for 3 minutes.
2. At 3 minutes, the whites should look fully cooked and the yolks should be springy. If there is any translucence, continue simmering the eggs for 30 more seconds.
3. Serve immediately, or hold in ice water and reheat in simmering water for 1 minute prior to serving.

Crab Cakes: 1. In a small bowl, whisk together 1 large egg, mayo, mustard, Worcestershire, hot sauce, shallot, lemon juice, and parsley.
2. In a separate bowl, gently combine the grab and the cracker crumbs. Do your best not to break the crab chunks apart. Carefully fold in the mayo mixture. Cover and refrigerate for 2 hours.
3. Shape into about eight 1/3rd cup patties (about an inch to 1.5 inches thick) to and set aside on parchment or wax paper.
4. Coat the bottom of a heavy skillet or cast iron pan with oil and heat over medium-high heat until the oil shimmers. Working in batches of 2 or 3 (depending on the size of your pan), cook crab cakes for about 3 minutes per side, or until golden brown on each side and hot throughout.

Orangina Mimosa

The Orangina Mimosa

Replace boring orange juice with Orangina to create a brunch bevie with double the sparkle.

Ingredients

3 oz Orangina
3 oz Cava (sparkling wine)
1 tsp. orange liqueur (optional)

Process

1. Add orange liqueur (if using) to champagne glass.
2. Shake up Orangina and slowly add 3 oz to glass.
3. Slowly top with 3 oz of sparkling wine.

Orangina Margarita Fizz

Orangina Margarita Fizz

The combination of citrus and tequila is a classic. Make this Orangina cocktail by the pitcher for a crowd.

Ingredients

1.5 oz tequilla
.25 oz simple syrup (1 part sugar dissolved in 1 part water)
.5 oz lime juice
4 oz Orangina
1 oz ginger beer

Process

1. Shake up Orangina.
2. Combine ingredients in a serving glass filled with ice.
3. Stir gently to mix.

Orangina Salad

Salad for All Seasons

Subtly sweet Orangina balances the acidity of sherry vinegar in this flavorful vinaigrette.

Ingredients

12 ounces salad greens
6 ounces blue cheese, crumbled
½ cup roasted or sautéed mushrooms
½ cup seasonal fruit (we used pomegranate)
¼ cup chopped toasted pecans (for topping)
Sherry-Orangina Vinaigrette – start with a little, add to taste
salt and pepper – to taste

Sherry Orangina Vinegarette

Ingredients:
¼ cup Orangina
3 tablespoons sherry vinegar
1 tablespoon hot sauce
1 tablespoon honey
1 tablespoon mayonnaise
3 tablespoons Dijon mustard
2 tablespoons minced shallot
1 sprig’s-worth of thyme leaves, chopped fine
1 basil leaf, chopped fine
½ cup extra virgin olive oil

Process

1. Place a medium-small mixing bowl on a wet kitchen towel to stabilize it, and whisk together all ingredients except for olive oil until homogenous.
2. While continuing to whisk, slowly drizzle in the olive oil, making sure to go slowly so oil doesn’t get the chance to pool up on top

Orangina Raw Oysters

Orangina Mimosa Mignonette for Raw Oysters

Orangina brings a slight citrus sparkle to this take on the classic oyster accompaniment.

Ingredients

3 tablespoons champagne vinegar
1 tablespoon shallot, finely minced
¼ teaspoon freshly ground black pepper (medium-coarse)
1 teaspoon jalapeño, finely minced
¼ teaspoon kosher salt

(on standby) 1 bottle of Orangina
(on standby) 1 bottle of Cava (which we prefer for its dryness)

Process

1. Mix all ingredients except for the Orangina and Cava an and let it marinate overnight if possible.
2. When oysters are shucked and ready to serve, mix 1 tablespoon of Orangina and 1 tablespoon of Cava from freshly opened bottles into the vinegar mixture and serve immediately with the oysters.
3. Consume with the rest of the Orangina, Cava, or a cocktail made therefrom.

Orangina No-Jito

Orangina No-Jito

This Orangina mocktail has so much minty citrusy flavor, no one will miss the alcohol.

Ingredients

.5 oz Simple Syrup (1 part sugar dissolved in 1 part water)
.5 oz Lime Juice
8-10 Mint Leaves
5 oz Orangina

Process

1. Muddle mint, simple syrup and lime juice in serving glass.
2. Shake up Orangina.
3. Fill glass with ice, slowly fill with Orangina, stir to mix.