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Oscars 2014: Viewing party recipes

You'll win the award for best viewing party with these award-winning recipes featuring Florida orange juice
You'll win the award for best viewing party with these award-winning recipes featuring Florida orange juice
Florida Department of Citrus

No matter who wins the best picture, actor and actress in this year's Academy Awards, you'll be the winner at your viewing party with great recipes to suit every taste.

Start your viewing party with Florida Orange-Infused Wisconsin Cheddar and Beer Fondue
Florida Department of Citrus

The 86th Oscars will be held on Sunday, March 2, 2014. Top films nominated for Best Picture include "American Hustle," "Gravity" and "12 Years a Slave."

As you gather with your friends at your viewing party, make your picks for all of the award winners at the Oscars website and see how close you come to the Academy's choices on Oscars Sunday.

Enjoy the annual night of red carpet glamour and iconic gold statues with these fun recipes. These festive recipes from the Florida Department of Citrus feature orange juice, an ingredient that's probably already in your refrigerator.

Florida Orange-Infused Wisconsin Cheddar and Beer Fondue

½ cup Florida orange juice
½ cup Pilsner beer
1 tablespoon cornstarch
1 ½ cup sharp cheddar cheese, shredded
½ cup Swiss cheese, shredded
2 tablespoons heavy cream
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard powder
1 teaspoon Florida orange zest, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Original TABASCO® brand Pepper Sauce
¼ teaspoon nutmeg
Parley, for garnish
Toasted bread cubes

Combine orange juice and beer in medium saucepan; whisk in cornstarch. Add rest of ingredients; heat over medium-low heat while stirring constantly with wire whisk. Heat until cheese is completely melted. To serve, place fondue in fondue pot or serving dish; garnish with parsley. Serve with toasted bread cubes for dipping.

Southwestern Orange-BBQ Chicken Flatbread

2 cups Florida orange juice, divided
3 tablespoons olive oil, divided
3 garlic cloves, minced, divided
Salt
Pepper
2 skinless, boneless chicken breasts
1/2 cup yellow onion, finely diced
2 cups barbecue sauce
8 ounces uncooked prepared pizza dough
All-purpose flour
1 cup Monterey jack cheese, shredded
½ cup sour cream
½ cup cilantro, chopped
2 green onions, thinly sliced

In large zipper-seal plastic bag, place 1 cup orange juice, 2 tablespoons olive oil, one-half minced garlic and a dash of salt and pepper. Seal tightly; shake to combine ingredients. Add chicken; seal tightly and marinate refrigerator for 15 to 20 minutes. Remove chicken from marinade; discard marinade. Grill chicken until fully cooked; cool. Cut chicken into thin strips; reserve.

In small saucepan, heat remaining 1 tablespoon olive oil over medium-high heat. Add onions; sauté until soft. Add remaining one-half minced garlic and 1 cup orange juice; simmer for 3 to 4 minutes. Whisk in barbecue sauce and simmer for 5 minutes; remove from heat and cool.

Preheat oven to 425° F. Grease two baking sheets. Dust counter with flour. Divide pizza dough in half. Use a rolling pin to roll out one-half of dough into rectangular shape approximately 1/8-inch thick. Gently place dough onto baking sheet; repeat with remaining one-half dough. Bake sheets of flatbread dough for 5 to 8 minutes; flip over with spatula or tongs and bake additional 5 to 8 minutes. Spread about ¾-cup barbecue sauce onto each flatbread. Divide chicken strips and cheese among two flatbreads; return to oven and bake for 15 minutes, or until the cheese is melted and the crust is golden. Remove flatbreads from oven and place on cutting board; cool for about 4 to 6 minutes. Garnish with dollops of sour cream; sprinkle with cilantro and green onions. Cut and serve immediately.

Grilled Fish Tacos with Orange Cilantro Slaw

For the fish:
1 ½ pounds Mahi-Mahi or other firm white fish
½ cup canola oil
1 cup Florida orange juice
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon finely minced garlic
Salt and pepper to taste

For the slaw:
¼ cup chopped cilantro
4 cup finely shredded cabbage
1 cup diced oranges
½ cup diced red onion
½ cup diced tomato
½ cup diced red bell pepper
1 small jalapeno, seeded and minced
⅓ cup marinade (above)
Salt and pepper to taste

For the tacos:
24 corn tortillas
Slaw mixture (above)
Plain Greek yogurt for garnish, optional

For the Fish:

In a large bowl, whisk together oil, orange juice, oregano, cayenne, garlic, salt and pepper. Reserve ⅓ cup of the marinade for the slaw. Put fish in a zip top bag and pour half the marinade over the fish. Seal bag and marinate at room temperature for 15 minutes.

For the Slaw:

In a large bowl, add marinade, cilantro, cabbage, oranges, red onion, tomato, red bell pepper, jalapeno, salt and pepper. Toss well to coat and set aside to allow flavors to blend.

For the Tacos:

Heat a grill or grill pan to medium-high heat. Remove fish from marinade and discard marinade; grill about 5 minutes or just until done. Do not overcook fish. Remove fish from grill and flake with a fork. Place tortillas on the grill for 20 seconds to heat them up. For each taco, place fish, into 2 tortillas and top with slaw. Garnish with Greek yogurt if desired.

Makes 12 tacos.

New York Chocolate–Florida Orange Cheesecake

1 ½ cups graham cracker crumbs
¾ cup salted butter, melted
1 ¾ cups semi-sweet chocolate chips
1 cup heavy cream, chilled
12 ounces cream cheese, at room temperature
¾ cup sugar
3 tablespoons unsalted butter, at room temperature
2 tablespoons Florida orange juice
2 teaspoons orange zest, chopped
1 teaspoon vanilla extract
½ teaspoon salt
1 cup Florida orange segments, seeded
Shaved chocolate, for garnish

Combine graham cracker crumbs and melted butter in bowl; mix well. Press mixture into bottom of springform pan or 12-inch pie pan. Refrigerate.

Melt chocolate in microwave-safe bowl at medium-high power level for 30 seconds at a time, stirring frequently, until melted. Cool.

In clean mixing bowl, whip heavy cream to stiff peaks; chill.
Combine cream cheese, sugar and unsalted butter in mixing bowl; beat with mixer on medium speed until blended and smooth. Turn mixer down to low speed; mix in melted chocolate, orange juice, orange zest, vanilla extract and salt.

Gently fold whipped cream into chocolate mixture. Pour mixture on top of prepared graham cracker crust. Refrigerate for at least 1½ hours or preferably overnight. Garnish with fresh orange segments and shaved chocolate.

Sunrise Mary

4 oz Florida orange juice
1½ oz Worcestershire sauce
2 Tbsp Pepper, fresh cracked
½ oz Lemon juice
1 tsp TABASCO® Pepper Sauce
1 Tbsp Salt
¼ oz Horseradish, fresh
1½ oz Pickle brine
24 oz Tomato purée* or organic tomato juice
½ oz Florida grapefruit juice or orange juice
1½ oz Vodka
2 dashes or pinch Celery bitters or celery salt

Garnish
Florida orange wheel
Sweet gherkin pickle

* Purée 1 can of high quality canned tomatoes in blender

In one-quart container, add first 8 ingredients. Top off with tomato puree from canned tomatoes or organic tomato juice. Stir. Keep refrigerated for 1 week, or freeze.

When serving, add Florida grapefruit juice or orange juice, vodka and celery bitters or celery salt to the mix in highball glass.

Garnish with Florida orange wheel and pickle.

Florida Orange Tea

3 ounces Florida Orange Juice
6 ounces hot water
1 bag earl grey tea
4 mint leaves

Heat water and Florida orange juice and steep the tea and mint leaves for about 2 minutes. Strain the liquid and pour into a heated tea cup.

There's no trick to hosting an Oscars viewing party. Mix food and friends with the festivities of the Academy Awards and you have a foolproof recipe for a night of viewing fun.