Monday, December 27, 2010

Orange Butter Cake

The following wonderful citrus butter cake recipe comes from Bakericious  a wonderful baking blog based in Singapore. It can be made as a bigger cake or as cupcakes as desired.

Ingredients: (for one 8" x 3.5" x 3" and 12 cupcakes)
  • 225g butter (softened)
  • 200g castor sugar (if you prefer to have sweeter cake, you may increase to 225g but I reduced to 180g)
  • 225g self raising flour (sifted)
  • 4 eggs
  • 1 small orange (I used medium size naval orange)


1. Wash a whole orange, cover with water in a small pot, bring to boil and then turn fire down to simmer orange slowly for about 20-30 minutes.
2. Cut cooked orange and remove the seeds and blend it, set aside to cool.
3. Cream butter and sugar till light and fluffy.
4. Add eggs, one at a time to beat till well blended
5. Add the orange pulp, mix it well
6. Fold in flour and gently mix it. As oranges and eggs vary in size, if you feel that the final batter is too soft (ie, not dropping consistency per normal butter cake), please don't hesitate to add 1 or 2 more tbsp of sifted flour to bring it to the right consistency.
7. Pour batter into a greased and lined 8 inch cake tin.
8. Baked in a preheated oven at 170C for 40-45 mins or till skewer comes out clean.
9. Let cake cool in the pan for about 5mins before turning it out on a cooling rack

1. If the cake turn brown before cook, then use aluminium foil to cover and continue with the baking
2. The orange puree MUST be room temperature when you add it to the cake mixture, so you can prepare the orange puree in advance, does not have to be necessarily just before you start baking (I did it one day in advance, I chilled the orange puree in the fridge and brought out to room temperature).

Sunday, December 19, 2010

Orange and Blueberry Cake

orange blueberry cake

The following recipe comes from keep learning keep smiling a wonderful food blog full of great Malaysian and World Recipes.


  • 250g butter
  • 1C sugar
  • 4 eggs
  • 1C spelt flour
  • 1C wholemeal spelt flour
  • zest of 3 oranges (medium size)
  • 1/2C orange juice
  • 1/2C goat milk
  • 200g frozen blueberries


  1. Beat butter and sugar until light. Beat in eggs one at a time until combined.
  2. Add the flours, zest and juice of the orange and the goat milk. Mix well. Finally stir in the frozen blueberries (taken out from the freezer just before mixing into the batter). Pour it into a shallow tin (lamington tin) and bake at 180 degrees Celsius for about 25 minutes. 
  3. The cake is cooked when a skewer inserted into the centre comes out clean.

Friday, December 10, 2010

Page Oranges

Through the month of december we are picking and shipping page oranges. These little oranges known as petite oranges are a cross between a honeybell and clementine made in 1942. They have a short period of availability and make a refreshing treat with their super juicy interior and easy to peel skin.
If you live in Florida they also make a wonderful tree for your yard.

So why not order some today and enjoy this little gem of a fruit over the holidays.

Saturday, December 4, 2010

Orange Chocolate Chunk Cake

The following wonderful treat of a cake comes from Of Muses and Meringues a fun food blog from Canada

Orange Chocolate Chunk Cake

(adapted from Barefoot Contessa Parties)


  • 1/2 cup unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • zest of two oranges
  • 1 1/2 cups flour, plus one tablespoon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons freshly squeezed orange juice
  • 6 Tablespoons buttermilk
  • 1/2 teaspoons vanilla extract
  • 1 cup good semisweet chocolate chunks

For the syrup:

  • 1/4 cup sugar
  • 1/4 cup freshly squeezed orange juice

For the ganache:

  • 6 ounces semisweet chocolate
  • 6 Tablespoons heavy cream


  1. Preheat oven to 350 degrees.  Grease and flour a 6 cup bundt pan.  Cream the butter and sugar in the bowl of an electric mixer for about five minutes, or until light and fluffy.  Add the eggs, one at a time, then the orange zest.
  2. Sift together 1 1/2 cups flour, baking powder, baking soda and salt in a large bowl.  In another bowl, combine the orange juice, buttermilk and vanilla.  Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour  Toss the chocolate chunks with 1 Tbsp flour and add to the batter.  Pour into the pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  3. While the cake is baking, make the syrup.  In a small saucepan over medium low heat, cook the sugar with the orange juice until the sugar dissolves.  Remove the cake from the pan as specified at the end of the recipe, set it on a rack over a tray, and spoon the orange syrup over the cake.  Allow it to cool completely.
  4. For the ganache, melt the chocolate and cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  Drizzle over the top of the cake.

Saturday, November 20, 2010

Citrus Panna Cotta

The following citrus flavored panna cotta comes from the fun food blog Bunky Cooks:

Yogurt Panna Cotta with Grand Marnier

Serves One
  • 1/2 cup non-fat Greek yogurt (I used Chobani)
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla
  • 2 teaspoons water
  • 1/2 teaspoon unflavored gelatin (from 1 envelope)
  • Pinch ground cardamom
  • 1/4 teaspoon finely grated orange zest
  • 1 navel orange
  • 1 tablespoon orange liquor (I used Grand Marnier)
  • 3/4 teaspoon mild honey, orange honey would also work really well 

  1. Dishes to use: 1-cup ramekin (4 inches across and about 2 inches deep) – if you are going to unmold the dessert, like a panna cotta) or a glass dessert dish
  2. Whisk together yogurt, sugar, vanilla and orange zest in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand one minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about thirty seconds. Whisk hot gelatin into yogurt until combined well. * Do this step quickly so the gelatin does not have time to set up. Pour yogurt into ramekin or dessert glass and chill, covered, until set, about one and a half hours.
  3. While yogurt mixture is chilling, cut peel and white pith away from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from the orange, letting segments fall into bowl, then squeeze one tablespoon of juice from the rest of the orange and, if necessary, from membranes. (You should have about one tablespoon of orange juice.)
  4. Bring orange juice, Grand Marnier and honey to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about one tablespoon, about one minute. Pour syrup over segments in the bowl, gently stirring to coat. Cool to room temperature, about ten minutes.
  5. If unmolding – Run a thin knife around edge of ramekin to loosen panna cotta, then dip ramekin into a bowl of hot water thirty seconds and invert pudding onto a plate. Spoon syrup over panna cotta and arrange orange segments around sides.
  6. You can also serve the panna cotta in a dessert glass and pour some of the syrup over the top and arrange several orange slices on top of the dessert.

Sunday, November 14, 2010

Pumpkin and Orange Soup

The following recipe comes from Chow and Chatter. It is a colorful fall soup, featuring a rich pumpkin and citrus flavor, sure to be a hit at holiday gatherings :-)


  • half a roasted New Zealand winter squash or any desired pumpkin
  • 3 cloves of garlic
  • 1/2 a chopped red onion
  • 1/2 a glass of white wine
  • one teaspoon of cinnamon
  • 2 cups of vegetable stock
  • 1/4 cup of fresh orange juice and one tablespoon of orange zest

  1. saute onion and garlic in olive oil, add the squash for 10 minutes 
  2. then add the stock, wine, orange juice and zest and boil for 10 minutes 
  3. then blend the soup with a hand blender 
  4. serve with a sprinkle of cinnamon and enjoy :-)

Saturday, November 6, 2010

Orange and Nut Bread


The following first class recipe comes from The Ungourmet a wonderful Oregan based food blog:

Orange Apricot Date Nut Bread

by theUngourmet


  • 1/2 cup coarsely chopped apricots
  • 1 cup coarsely chopped dates
  • 1 tbsp grated fresh ginger
  • 1 tbsp grated orange zest
  • 1/3 cup Grand Marnier
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup softened butter
  • 1/2 cup lightly packed brown sugar
  • 2 eggs
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 3/4 cup fresh squeezed orange juice
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 degrees. Spray oil bottom of one large loaf pan or two regular sized loaf pans. Line with parchment paper. Grease and flour the parchment paper.
  2. In a small bowl, combine the apricots, dates, ginger, orange zest and Grand Marnier. Allow to sit for thirty minutes.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Using an electric mixer with a paddle attachment, cream the butter and brown sugar on medium speed for about one minute, scraping sides of bowl as needed. Reduce mixer speed to low. Add the eggs, honey and vanilla. Add the flour mixture and orange juice alternately to the egg mixture and mix just until combined. Fold in the apricot date mixture and the pecans by hand.
  4. Pour batter into prepared loaf pan(s). Bake for 50-60 minutes until toothpick comes out clean. Cool in pan for about ten minutes and then transfer to a wire rack for cooling.
  5. Note: I happened to have an oversized loaf pan that worked great for this recipe. If you have regular size loaf pans (9x5x2) you will want to use two pans.

Sunday, October 24, 2010

The Agricultural Environmental Leadership Award

Here at Arapaho Citrus we had the honor of receiving the Agricultural Environmental Leadership Award, recognizing our commitment to environmental stewardship, sustainable development and conservation. We are a proud family of third generation citrus growers and have been actively involved in the citrus community both academically and in assisting others to ensure we can all enjoy wonderful Florida citrus for generations to come. 

Please follow the link for more information and a wonderful video about us

Arapaho Citrus Management, Inc. Fort Pierce, Florida

Salmon Marinated in Grapefruit Juice

The following recipe comes from Chow and Chatter, its easy to make and a fun way to use our wonderful grapefruits ;-)


  • 2 large wild Alaskan salmon steaks 
  • 4 large potatoes chopped
  • one bunch of spinach
  • 4 cloves of garlic
  • some olive oil
  • salt and pepper to taste
  • about 1/4 cup of grapefruit juice with a teaspoon of sugar and a few segments of grapefruit
  • tablespoon of butter and 1/4 cup milk to mash potatoes 
  • 1/4 chopped red onion

  1. soak salmon in olive oil, salt and pepper and grapefruit juice for a couple of hours
  2. then poach it in the oil and juice for about 10 minutes until cooked
  3. meanwhile saute fresh spinach with a little olive oil, garlic and red onion for 10 minutes
  4. boil potatoes and mash them
  5. serve and enjoy

Saturday, October 16, 2010

Rhubarb and Orange Marmalade

The following marmalade comes from Cooking with Tien


3 cups of frozen or fresh rhubarb
2 cups of sugar
1 orange with seeds removed (diced to puree the whole orange with peel)


  • Combine rhubarb and sugar in a large heavy saucepan. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour.

  • Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 10 minutes.

  • Saturday, October 9, 2010

    Orange, Ginger and Carrot Bisque

    The following wonderful citrus and spice flavored soup is perfect for fall and comes from My Carolina Kitchen:

    Ginger Carrot Bisque
    Adapted from Barefoot Kitchen Witch The Herb Companion
    Serves 4 

    4 tablespoons unsalted butter
    1 large yellow onion, peeled and chopped
    2 stalks celery, chopped
    1 ½ pounds carrots, peeled and roughly chopped
    Kosher salt and freshly ground black pepper
    2 cloves of garlic, peeled and thinly sliced
    1 tablespoon of peeled and finely chopped fresh gingerroot
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    2 teaspoons grated orange peel
    3 ¼ cups chicken stock
    ¾ cup dry white wine
    ¼ cup half and half or cream (optional)
    Finely chopped fresh Italian parsley

    Melt the butter in a large stock pot. Add the onions, celery and carrots and cook, stirring occasionally, until they soften, about five minutes. The carrots do not have to be completely cooked. Season with the salt and pepper, then add the garlic and ginger and sauté a minute or so, taking care not to let the garlic burn. Add the cumin, coriander and orange peel and stir for a minute or two more.

    Add the chicken stock and wine, cover and bring to a boil. As soon as it boils, reduce heat to simmer and cook until the carrots are soft, about 10 – 20 minutes, depending on the size of the carrot pieces. When the carrots are soft, transfer the mixture to a food processor and puree in batches until smooth. Return to the stock pot and, if desired, add the half and half or cream and stir well. Reheat over low until the bisque is hot. Taste and add more salt and pepper if needed.  Garnish with chopped parsley and serve right away.

    Friday, October 1, 2010

    Orange Pecan Cookies

    The following recipe comes from Roti and Rice:

    Orange Pecan Cookies

    • ½ cup (1 stick) butter
    • ½ cup granulated sugar
    • 1 egg
    • 1 tbsp orange zest
    • 1 tsp orange extract
    • 1½ cups all-purpose flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ¾ cup chopped pecans, toasted

    1. Combine flour, baking powder, and baking soda in a medium bowl. Preheat oven to 350˚F.
    2. In another medium bowl, beat butter and sugar until fluffy. Add egg, orange zest, orange extract and beat till combined. Beat in flour until dough comes together. Gently mix in toasted pecans.
    3. Form rounded tablespoons of dough into balls. Flatten dough slightly before placing on baking sheet 2 inches apart. Bake in 350˚F oven for 12 to 14 minutes till edges are golden. Transfer to a wire rack to cool. Makes about 25 cookies.

    Friday, September 24, 2010

    Our Conservation Practices

    Here at the The Orange Shop we truly care about the environment and stay up to date with the latest technology to use state of the art watering and fertilising systems to conserve water and tailor the requirements to the trees. To ensure healthy groves and wonderful citrus fruits year after year for future generations.

    Sunday, September 19, 2010

    Orange Chocolate Madeleines

    The following recipe comes from Chow and Chatter:

    • 2 eggs
    • 75g sugar
    • pinch of salt
    • 90g flour (about a cup)
    • 3g of baking soda
    • grated zest of 1/2 a lemon
    • 1/2 a cup of orange juice
    • 90g melted butter, still liquid but cold
    • one spoon of runny honey
    • a few drops of vanilla essence
    • 2 tablespoons of cocoa 
    1. melt the butter and keep it to one side
    2. whip the eggs with sugar and salt then slowly add the sifted flour and baking powder, lemon and vanilla essence and orange juice .
    3. Mix until smooth then add the melted butter, cocoa and honey and leave to chill for 30 minutes or longer
    4. bake for 10 minutes at 350 degrees.

    Saturday, September 4, 2010

    Orange Blossom Honey

    Our orange groves not only produce wonderful oranges, grapefruits and clementines but honey. Bee's love the small white orange blossoms and happily drink its nectar in the spring to produce orange blossom honey. The honey is described as sweet with hints of citrus . Florida has large acres of forest and citrus groves a warm climate and provides a great environment for bees to make one of the best honeys in the World.

    Recipe Tips:

    • make marinades with the honey for meats 
    • use to make homemade granola
    • drizzle over warm toast
    • drizzle over panna cotta
    • also great over warm biscuits, waffles and pancakes 
    • use to make ice-cream
    • add to hot tea 
    • bake with it as a natural sweetner.
    Right now the National Honey Board is having a fun honey baking competition why not enter with an Orange Blossom Honey

    Saturday, August 21, 2010

    Orange Cupcakes Baked in Rind!


    This amazing cupcake recipe comes from The Ungourmet

    For the cupcake you will need:
    • 1 1/4 cups OJ
    • 1 1/4 tsp baking soda
    • 1/4 tsp baking powder
    • 1 tsp salt
    • 1 tsp vanilla
    • 2 eggs

    • 2 1/4 cups all-purpose flour
    • 2/3 cup unsweetened baking cocoa
    • 1 1/2 cups sugar
    • 1 stick of room temperature butter

    Place all of the ingredients into a mixing bowl. Blend on low speed for 30 seconds, scraping sides as needed. Blend on medium speed for 2 1/2 minutes.

    Place a scoop of batter in each orange rind 1/2. Place in a 350-375 degree grill. Grill for about 20 minutes. Checking often. Rotate pan after 10 minutes. Remove from grill when toothpick inserted comes out clean. Allow to cool completely before frosting.

    For the Orange Buttercream Frosting I used:

    • 1 stick of room temperature butter
    • 1/3 cup orange marmalade
    • 1 tsp vanilla
    • 1 tbsp half and half
    • 2 cups powdered sugar

    Mix butter, vanilla and half and half until creamy. Stir in marmalade. Add powdered sugar a little at a time until desired consistency is reached. Place frosting in fridge to get it nice and cold before frosting the cupcakes.

    This recipe makes 2 dozen cupcakes

    Friday, August 13, 2010

    Fun Facts on Florida Citrus

    • Citrus Fruits are not native to Florida, they were brought to the area by the Spanish in the 1500's 
    • Florida is the second largest orange grower in the World after Brazil
    • Citrus has been grown commercially since the 1800's 
    • Florida oranges produce most of the orange juice consumed in the US
    • Florida grows oranges, lemons, grapefruits, tangelos, temples and tangerines
    • Florida citrus is 25% heavier than other kinds of citrus due to its thinner skin and higher juice content.
    • Citrus is a wonderful source of vitamin C, potassium, niacin, B6, folate, thiamin and calcium
    • Oranges grown on the South side of the tree are sweeter!
    • Oranges have a shelf life of 2 weeks and are best stored in a cool place

    Saturday, August 7, 2010

    Sweet Zucchini Cupcakes with Orange Marscarpone Frosting

    The following cupcake recipe, featuring the bounty of a summer garden and the zest of orange in the frosting makes a first class treat. It was created by Diana's Cocina a fun food blog:

    Sweet Zucchini Cupcakes with 
    Orange Marscarpone Frosting
    • 1&1/2 cups all-purpose flour 
    • 1 cup packed dark-brown sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon ground cardamom
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1&1/2 cups zucchini, coarsely grated 
    • 1/3 cup vegetable oil
    • 2 large eggs, lightly beaten
    • 2 teaspoon vanilla 

    Mascarpone Frosting
    • 8 oz mascarpone cheese
    • 3/4 cup powdered sugar, or to taste
    • zest of orange, to taste
    • 1/2 tsp vanilla


    1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside. 
    2. In a medium bowl, mix together flour, brown sugar, baking powder, cardamom, cinnamon, and salt. 
    3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined, do not overmix. 
    4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. 
    5. Cool in tin on a wire rack for 5 minutes, turn cupcakes out, right side up, and cool completely.
    6. Meanwhile, make frosting. With an electric mixer blend cheese, sugar, orange zest and vanilla together until smooth. 
    7. Using a spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day. Which in this household, it's no problem :).

    Friday, July 30, 2010

    How to Flame a Citrus Peel

    This a fun clip on how to flame a citrus peel to release the wonderful flavor of the oil and add pizazz to cocktails. A sure way to impress your dinner guests!

    Saturday, July 24, 2010

    We were featured on Blog Talk Radio

    Just in case you missed it heres a link to an interview we did with Chow and Chatter Blog Talk radio. You can hear our owner Pete Spyke talking about how his Granddad starting the business his intricate knowledge of citrus and fun citrus facts!


    Friday, July 16, 2010

    Orange Ginger Pork Chops

    The following recipe comes from The Peach Kitchen, a wonderful Filipino food blog:

    3 pieces porkchops
    1/3 cup brown sugar
    ½ cup fresh orange juice
    zest of half an orange
    1 tsp fresh ginger, grated
    ½ tsp salt

    • Combine brown sugar, orange juice, ginger and salt. Mix well.
    • Arrange pork chops in a baking pan and pour the ginger-orange mixture.
    • Make sure that both sides are coated with the ginger-orange mixture.
    • Roast in the oven at 250°F for 30-40 minutes.
    • Turn pork chops every 10 minutes.
    • Roast until golden brown and serve with steamed rice.
    • You can use the drippings as sauce and pour over the pork chops before serving.

    Sunday, July 11, 2010

    Citrus Chicken Salad

    The following recipe for a refreshing citrus salad comes from Living the Gourmet perfect for summer and picnics:

    • 3 boneless chicken breast – cooked and diced
    • 2 stalks celery – chopped
    • ½ small red onion – sliced
    • Few sprigs of fresh cilantro – chopped
    • Dressing:
    • Juice of one lemon
    • Juice of one lime
    • Juice of one orange
    • ½ tsp Sesame Oil
    • ½ tsp Chili Garlic Sauce
    • 2-3 tablespoons of mayonnaise

    1. Combine the chicken, celery, onion and cilantro in a bowl.
    2. In a small bowl combine all of the ingredients for the dressing and mix well. Pour this over the chicken and mix well. Your chicken salad is complete!

    This is a fresh and delicious way to use your left-over chicken.