Fresh Orange Juice

Well, it's official - The Savorist is moving to China. I just got back from a super relaxing vacation with my husband, we were able to visit both Shanghai (our future stomping ground) and Morocco.

I'll have more exciting recipes to come soon once I get a chance to try them out. But for now, here is a shoot out to a totally delicious and totally under appreciated drink, Fresh Squeezed Orange Juice.

I fell in love with breakfast again over this trip. I don't know if it was the endless amounts of food that the hotel in Shanghai prepped every morning or the simple and delicious Moroccan fair... but whereever we were, freshly squeezed OJ was always on the menu. I'm sorry but Tropicana just will not do anymore.

I won't even insult you with a recipe here - but when you get a chance pick up a bunch of fresh oranges and juice to your hearts content.

Grapefruit and Avocado Salad

Over the weekend I was introduced to Grapefruit and Avocado salad for the first time. I'm always interested in summer salads that can sit out and survive the summer picnic/BBQ/outdoor event. This salad comes from my recently married friend Dave and it's the perfect accompaniment to any summer meal.

Grapefruit and Avocado Salad
1 lg. Grapefruit, segmented
1 lg. Avocado, diced
1 Tbs Balsamic Vinegar

Segment the grapefruit and toss with diced avocado. Squeeze any remaining juice from the grapefruit membranes over the avocado . Mix well, making sure to coat the avocado with juice on all side - this will keep it from oxidizing and turning brown. Toss with balsamic vinegar and serve.

My Cupcakes Bring All the Boys to the Yard

So, I'm not going to lie... I make a mean cupcake and over the Forth of July weekend I decided to kick them up a notch with some kick ass Swiss Buttercream Icing . I picked up the recipe from fellow food blogger HowToEatACupcake. No joke this was the BEST cupcake I have ever made. The soft cloud of meringue-like icing sat on top of a moist crumbly cupcake. I couldn't resist topping them with blueberries and raspberries - it was Froth of July after all! The recipe below is a direct pickup from HowToEatCupcake, I wouldn't change a thing with this recipe - it's amazing!

Swiss Meringue Buttercream
Makes about 4 cups (enough to frost 24 cupcakes)

Ingredients
4 large egg whites
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, at room temp
2 teaspoons vanilla extract

Directions
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add vanilla extract and continue beating 2 minutes to eliminate air bubbles.

For Chocolate SMBC: Reduce vanilla extract to 1 teaspoon. Add 1/2 cup melted and cooled semisweet or bittersweet chocolate and 3 tablespoons unsweetened cocoa powder while beating on low speed.