Citrus has been a staple in Florida for years and a memory that is vivid from Omni Amelia Island’s Chef Daven Wardynski’s childhood vacations to Florida with his family – driving thru the orange orchards ,smelling the spring blossoms. The Florida Orange Pie is rift on a classic lemon curd pie is made with Satsuma oranges from The Sprouting Project (Chef Daven’s on-site greenhouse and orchard). When the sweet satsuma orange flavor is balanced with the vanilla bean the outcome is a flavor profile that strikes to the childhood heart in each of us – those orange push pops we loved as a child. We turn this nostalgic taste from your childhood slightly more adult with the addition of a champagne sabayon which layers even more textural background. The result is a finished pie that conjures and tastes of memories from Chef Daven’s childhood. (More “Perfecting Pie” Recipes)
Florida Orange Pie
The Graham Cracker Crust:
6.5 oz Graham Crackers (about 12)
5 Tbsp Butter, melted
1/4 cup Sugar, granulated
1/8 tsp Salt
1. Pulse all ingredients in a food processor until all crackers are broken up well.
2. Remove the graham crust mixture from the food processor and press firmly onto a sprayed pan.
3. Pre-bake the crust at 300 degrees for 12-15 minutes.
4. Remove from the oven and allow to cool at room temperature
The Orange Curd:
1 each Vanilla Bean, split and scraped
2 Tbsp. Orange Zest
12 oz. Orange Juice
1 cup Sugar, granulated
8 each Eggs, yolks
10 oz. Butter, whole and diced
1. Warm all ingredients from cold over medium heat
2. Stir constantly until thickened and bubbles start to form around edges of pot (170-175 degrees)
3. Do not over cook or the curd will separate.
4. Remove curd from heat and pour into desired mold or pie shell.
5. Allow to set for 6-8 hours in a refrigerator or cooler.
 Be cautious when creating the curd. It is critical to not over cook the curd or the butter will separate from the mixture and the finished product will be broken. When plating, garnish with charred sections of local oranges and wildflowers from your area. The white flowers used here have a sunflower flavor that accents the sweet orange. |
The Champagne Sabayon:
1/4 cup Champagne
1/4 cup Sugar, granulated
1/4 cup Egg, yolks
1. Combine all ingredients in a stainless mixing bowl and whip over a double boiler until airy and frothy.
2. Reserve for service
 Executive Chef Daven Wardynski has led the culinary team at Omni Amelia Island Resort since October 2012, overseeing nine restaurants as well as conference food and beverage operations. With more than 17 years of experience in the culinary world, Wardynski began his career at the legendary TRU in Chicago, serving as sous chef under celebrity chef Rick Tramonto. Prior to accepting the position at Omni Amelia Island Resort, he was the executive chef at Omni Chicago Hotel for a number of years. Due to his emphasis on supporting local purveyors and his passion for fresh, quality ingredients, Chef Wardynski has received multiple honors from the American Culinary Federation, including a Gold Medal in the Chicago National Restaurant show along with coverage in such media outlets as Oprah Radio, Condé Nast Traveler, Travel + Leisure, Cooking Light, and Food & Wine. |