Thursday, May 13, 2010

A Simplex Food: Orange Julius

This past Saturday we celebrated Reija's upcoming wedding with a shower at The Simplex. The party was fun (we made Bob puppets!), the company was delightful (they made really funny Bob puppets!) and of course it was great to celebrate Reija (the Reija puppet was the best!). I also think that the food fulfilled the measure of its creation.

The idea was to do a springy, pleasant brunch. The menu included French Toast casserole (I found the recipe in a Cook's Illustrated), a Boursin/Potato frittata (epicurious), bacon, milk, huge marshmallows, fruit from the market, and what has become something of a Simplex tradition: orange julius. All the food got eaten and enjoyed and complimented, so I feel great about that, but I personally didn't love the recipes enough to post them. The french toast casserole had a yummy praline topping, but that didn't really overcome the essentially weird concept for me. The frittata was pretty yummy, but I could invent one I liked better. Probably sans potatoes.

Anyway, that leaves the orange julius, which I always manage to enjoy. I'll post the recipe as given to me, but note that I always find it too sweet and would use the least amount of sugar called for or even less.

Orange Julius

6 oz frozen OJ concentrate
1 c milk
1 c water
1/3-1/2 c powdered sugar (granulated ok)
1 t vanilla extract
8-9 ice cubes

Combine all ingredients except ice cubes in blender. Blend for 1-2 minutes, adding ice cubes one at a time.

No comments: