“(Orange Appeal) is both elegant and beautiful and we are pouring over it to see what to try first!” – Rose Levy Beranbaum, author of The Cake Bible
“(Jamie) Schler has developed a stunning collection of recipes that make you want to run out and stock up on oranges.” – Diane Worthington, James Beard-award winning writer and radio host Chicago Tribune.
“Beautiful photos, recipes that are straightforward enough for a tween with moderate kitchen skills to knock out of the park, but interesting combos that feel fancy and fun.” – Bre Holt, mother of 2 tweens.
For my first cookbook, I’ve created or recreated more than 70 homey and comforting, celebratory and spectacular recipes that reflect my cooking style, that reflect my multi-cultural kitchen, each featuring that most versatile of fruit, the orange, in one of its myriad forms: the fruit itself in slices, chunks, or wedges, the juice, zest, peel, orange marmalade, liqueur, extract, orange flower/blossom water, orange sugar, salt, or powder.
The recipes were created for the curious home cook of every and any level of experience and expertise, from the novice to the professional; there are recipes for when you are rushed or lazy, simple and quick using pantry staples, and recipes for when you have the time and inclination to prepare something more complex or time-consuming, yeast breads, soups, and stews. And there are dishes and desserts that will become your favorite holiday classics. And every dish, snack, dessert was created for a family just like mine, to please both the finicky and the gourmand.
Orange Appeal is both savory and sweet, highlighting the astonishing versatility of the orange – be tempted by the Blood Orange Hummus Vinaigrette or North African-inspired Sweet and Spicy Caramelized Onion, Raisin, and Orange Compote; a delicate, sophisticated, yet utterly refreshing Chilled White Asparagus Velouté with Orange Chantilly; Orange and Brown Sugar-Glazed Sweet Potato wedges; Beef (or lamb) in Bourbon Sauce or a Tahitian Curried Cod Poached in Coconut Milk, Lime, and Orange, or the luscious baked chicken dish I served at my own wedding lunch. Be astonished by the Orange, Ricotta, and Chèvre Tart in an Orange-Almond Crust, Oranges in Spiced Wine Syrup, or the creamy, delicate Orange Riz au Lait. Be comforted with a plate of warm Orange Cardamom Scones served with Honey-Orange Spiced Butter, Orange, Date, and Pecan Muffins, or a wedge of Glazed Apple and Orange Braid. Be seduced by the Oranges in Spiced Wine Syrup, Oven-Roasted Vanilla Blood Orange and Rhubarb Compote, or the voluptuous Orange-Glazed Orange Cream Puffs.
Just to name a few.
Don’t be surprised that this Florida girl raised a stone’s throw from the world-famous Indian River citrus groves, wrote her first cookbook all about the orange. Save your astonishment for the way that the orange in one of its many forms will absolutely transform the flavor profile of a dish. Be blown away by just how multifaceted an ingredient the orange can be in your own kitchen.
El Paso Inc. My 5 Favorite Cookbooks, August 31, 2017
Chicago Tribune Seriously Simple: This Halloween Enjoy a Sweet Treat by Diane Rossen Worthington, October, 9, 2017
Florida Travel + Life 10 Gift Ideas for Food Lovers & Home Entertainers, October 24, 2017
centraljersey.com In The Kitchen: Soup’s on for Fall by Faith Bahadurian, October 26, 2017
Epicurus.com Orange You Hungry? by Robert Angelone, September 1, 2017
Eat Your Books Orange Appeal by Jenny Hartin, October 2, 2017 – Glazed Blood Orange Yogurt Loaf Cake
Drizzle and Dip by Sam Linsell – Mussels Steamed in Orange and Fennel
Real Baking with Rose by Rose Levy Beranbaum – Orange Braised Belgian Endives with Caramelized Onions & Bacon and Orange Financiers
Zoë Bakes (eat dessert first) by Zoë François – Special Chocolate Orange Cake
Healthy Slow Cooking by Kathy Hester – Orange Cranberry Spiced Granola with Almonds
Lamb’s Ears & Honey by Amanda McInerney
Ciao Chow Linda by Linda Maiello Prospero – Chocolate Orange Marble Loaf Cake with Orange Ganache Drizzle
Food Lust People Love by Stacy Livingston Rushton – Sweet and Sour Marmalade Glazed Baked Chicken
Bret’s Table by Chef Bret Bannon – Navettes de Marseilles
Lake Lure Cottage Kitchen by Penny Bobik Klett – Orange, Date, Pecan Muffins
My Diverse Kitchen by Aparna Balasubramanian – Navettes de Marseilles
Robin Asbell by Chef Robin Asbell – Savory Orange, Onion, and Olive Focaccia
Photo credits: Ilva Beretta for Orange Appeal