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!

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!

                             

Orange Ginger Pork Chops

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

Ingredients:
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

Directions:

• 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.

Citrus Chicken Salad

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

Ingredients:

• 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

Method:

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.

Blackberry Grapefruit Squares

The following creative and fun recipe comes from Pan Gravy Kadai Curry

Ingredients:

For the Crust:

• Butter - 2 sticks(1 cup), at room temperature
• Light Brown Sugar - 1/2 cup
• King Arthur Unbleached All-Purpose Flour - 2 cups
• A pinch of salt

For the Filling:

• Eggs - 4, at room temperature, whisked
• Grapefruit Juice - 2/3 cup
• Lime Juice - 1 tbsp
• Grapefruit Zest - 1 tbsp
• Lime Zest - 1 tbsp
• All purpose flour - 3 tbsp
• Condensed Milk - 1/4 cup
• Granulated Sugar - 1 1/2 cup
• Red food Coloring - 3 drops (Optional)
• Confectioner's Sugar - for dusting (Optional)
• Black Berries - a handful, for Topping (Optional)

Tool:

• 9 X 13 inch Oven-Proof baking pan

Procedure:

• Combine all the ingredients under "For the Crust" in a food processor and pulse until they resemble a coarse meal.

• Pat the mixture on the bottom of the greased oven-proof baking pan and bake it for 20 minutes at 350 degrees F.
• While the crust is baking, combine the whisked eggs, both the juices, zest, all-purpose flour, condensed milk using a hand mixer or whisk.
• Add the sugar little by little and mix until they dissolve.
• Warm the filling mixture in a sauce pan on low flame(Gas Mark 4 or 5), STIRRING CONSTANTLY using a whisk for 8 minutes. No more no less.
• Switch off stove and add red coloring if using. Mix gently and pour it on the top of the warm crust.

Bake for 10-15 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean.

Let it rest for 10-15 minutes and REFRIGERATE for 4-5 hours prior to cutting into squares.

Top each square with blackberries or dust them with confectioner's sugar just before serving.

Serve slightly cold.

Makes ~25 to 30 squares

Note:

• For a "clean cut" of the squares they have to be REALLY cold.
• Use a big butcher's knife rather than pizza roller(like me) to avoid dragging the filling.
• Lining the pan with parchment with the edges longer than the sides of the pan helps easy removal of the bars. Just lift them out when they are really cold using the drapes as handles.
• Cut them into squares after removing from the pan.

Enjoy!