The Orange Shop

Rare Citrus Varieties in November!

2011-10-22T18:22:00.006-04:00

See our October 22, 2011 Newsletter for the info on the rare citrus varieties we'll be shipping in November! Delicious, heirloom varieties not available anywhere else. Friends and family will love them, and don't forget to treat yourself! Check it out here....

Fun Facts on Marmalade

2011-05-29T16:28:00.000-04:00

Marmalade was invented in the late 18th century in Dundee Scotland
A man by the name of James Kellier came upon a large shipment of oranges being sold cheaply
He bought all of them only later to find out they were too bitter and hard to sell
His kind wife decided to try making jam with the oranges and thus invented Marmalade named after the portuguese name for quince paste .
Even today you can buy James Kellier and Son Dundee Marmalade.
Marmalade is enjoyed on breakfast tables around the globe with family recipes and many manufacturers
The Orange shop sells many varieties of marmalade for you to enjoy such as temple orange, orange, pineapple and cherry, honeybell and grapefruit.
What will your favorite be?

Source:
http://britishfood.about.com/od/diningdrinkingtradition/a/Marmalade.htm

Citrus Infused Ice cream

2011-05-24T21:55:00.000-04:00

This wonderful citrus infused ice cream comes from the Florida based food blog Moveable Feasts ... feasts for the palate eye and the mind

Ingredients:

1 1/2 cups milk
Finely grated rind of 2 or 3 oranges
Finely gated rind of 1 or 2 lemons
6 egg yolks
3/4 cup granulated sugar
2/3 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups heavy cream
3 cups freshly squeezed and sieved orange juice
2 tablespoons freshly squeezed and sieved lemon juice

Method:

Place the milk in the top of a double boiler over hot water on medium heat. Add the grated rinds and let cook uncovered until small bubbles appear around the edge.
In a small bowl, stir the yolks lightly with a whisk just to mix. Stirring constantly, temper the eggs with half the hot milk mixture. Then add everything back to the top of the double boiler. Add the sugar, syrup and salt.
Stir until mixture thickens slightly and coats the back of a spoon...about 180° on a candy thermometer
Strain the mixture. This is very important because the rinds will stick to the paddles on your ice cream machine.
Set aside to cool. Add the cream and both juices. Chill in the fridge until very cold and then freeze in your churn, according to directions.

Moroccan Lamb Stew

2011-05-16T13:32:00.000-04:00

This Moroccan inspired stew flavored with a fun range of spices and grapefruit rind comes from Chow and Chatter

Ingredients:

3 lamb chopped chopped up
1/2 a teaspoon of fennel seeds
1/2 a teaspoon of cumin powder
1/2 a teaspoon coriander powder
1/2 teaspoon cayenne pepper
freshly ground pepper 1/4 teaspoon
1/4 teaspoon salt
about 1/4 cup fresh chopped cilantro
a little grated grapefruit rind
5-6 chopped dried apricots
one chopped of diced plum tomatoes
one can of chick peas
one teaspoon ginger/garlic paste
one pack of cous cous with frozen vegetables added
4 chopped shallots
one stick of cinnamon

Method:

mix the spices together
then add to lamb as a rub
heat some olive oil in a heavy bottomed pan and saute the shallots for 3 minutes
add the lamb and brown add water as needed to stop it sticking
then add cilantro, ginger/garlic paste and grapefruit rind and cinnamon
add can of tomatoes and chick peas and about 1/2 - 1 cup of water
simmer for 45 min to one hour
serve with cous cous

Orange Sugar Cookies

2011-05-07T17:07:00.000-04:00

This simple and wonderfully citrus infused cookie recipe comes from Chow and Chatter.

Ingredients:

3 1/2 oz of butter softened
3 oz of sugar
one egg separated
7 oz of plain flour
rind of one orange
2-3 tablespoon of orange juice
about 1/2 a cup of icing sugar and a little water to mix to a paste
sprinkles to decorate

Method:

cream the butter and sugar and slowly add egg yolk
add the flour, orange rind and orange juice forming a soft dough
roll out the mixture and cut about 15 small rounds with a cookie cutter I used a cup :-)
place on baking paper, prick with a fork
paste a little whisked egg white onto the cookies and sugar
bake at 400 for 12- 15 minutes

when cool drizzle with icing and add sprinkles

Grapefruit as an Aid for Weight Loss

2011-05-02T00:13:00.000-04:00

A recent study published in the Nutrition and Metabolism Journal and conducted at Vanderbilt University found that people who consumed 1/2 a grapefruit or 1/2 a glass of grapefruit juice or water while on a low calorie diet lost weight. Also lowering weight circumference and BMI (Body Mass Index).
While the water and grapefruit juice drinking group both lost weight the grapefruit consuming group also had other positive health benefits, increasing HDL (good cholesterol), decreasing appetite and increasing vitamin C and fiber intake.

Source

http://www.prnewswire.com/news-releases/new-research-suggests-grapefruit-can-play-a-role-in-weight-loss-success-120766839.html

Mango, Orange and Ginger Smoothie

2011-04-22T09:29:00.000-04:00

This wonderful smoothie recipe comes from Zesty South Indian kitchen, a food blog filled with wonderful Indian recipes and cultural information.

Ingredients:

Mango: 1 (chopped it will yield 1 cup)
Pineapple: 1 cup chopped
Orange: 1
Ice: ½ cup
Water: 3/4 cup
Candied ginger: 2 pieces

Method:

Combine orange juice, chopped pineapple, mango, ice and water and candied ginger in a blender; cover and blend until creamy.
Serve immediately.

100 % Orange Juice Linked to Better Health

2011-04-16T17:27:00.000-04:00

Good news for lovers of 100% orange juice, not only does it taste amazing its great for you. A recent study looking at data from The National Nutrition Examination Survey from 2003-2006 found that people who drank 100% orange juice had a better diet and lower risk of being overweight 16% lower in fact. Their diets were higher in vitamin C, folate, magnesium and potassium.

So drink your orange juice with a smile on your face your making some great lifestyle choices.

Source:

http://www.foodbev.com/report/100-orange-juice-linked-to-better-diet

Citrus Margarita

2011-04-12T22:52:00.002-04:00

This fun Margarita recipe comes from Sweet Life - Cooking, eating, living my sweet life in Texas. This wonderful food blog features Mexican and Texan dishes heart felt family posts and is a must read

Citrus Margarita

by Sweet Life

by Vianney Rodriguez

makes 4 margaritas

lime or orange wedges

candied orange peel salt

1 cup tequila

1/2 cup grapefruit juice

1/2 cup orange juice

1/3 cup fresh lime juice

1/2 cup Cointreau

ice cubes

Method:

On a small plate spread salt. With lime or orange wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill.

In a pitcher combine tequila, grapefruit, orange juice, lime juice and Cointreau. Remove glasses from freezer and serves margaritas mixture over ice. Serve
~~~~~~~~~~~~~~~

Candied Orange Peel Salt Mix

by Sweet Life

by Vianney Rodriguez

2 oranges

1 1/2 cup water

1 cup sugar

1/2 cup of sugar

2 tablespoons salt

Cut off top and bottoms of oranges. Peel and remove pith. Cut rind into strips. Place water and 1 cup sugar in saucepan, when sugar has dissolved add orange strips and let the mix come to a boil. Boil for 15 minutes. Remove strips and drain well. Toss strips in the 1/2 cups sugar and allow to dry overnight on cooling rack. Add strips to food processor with the 2 tablespoons of salt. Pulse until you reach your desired texture. Rim your glass and enjoy. Store in airtight container.

Gluten Free Orange Cake

2011-04-03T08:02:00.000-04:00

This wonderful orange cake comes from My Man's Belly a fun LA based food blog with first class recipes and fun relationship advice :-)

Recipe: Flourless Orange Cake

Recipe adapted from The Cook’s Companion

Ingredients

2 Large Oranges (thoroughly washed)
6 Eggs
8.78 Ounces Almond Flour/Finely Ground Almonds
8.78 Ounces Superfine Sugar
1 Teaspoon Double Acting Baking Powder
Butter
Flour (for dusting pan)

Directions

Cover oranges in a medium-sized pot with water. Bring to a boil, place the lid on the pot and lower heat to a simmer, and simmer for 1 hour.
Remove the oranges from the water, allow to cool, cut open, remove and throw out any seeds.
Once cool, roughly chop up oranges, including the rind.
Preheat oven to 375 degrees Farenheit.
Butter and flour a 9 inch springform pan. This batter is really wet, so make sure that your springform pan forms a tight seal. To be safe, I still folded foil underneath and up the sides.
Add the oranges and eggs to your food processor and purée .
Thoroughly mix together the ground almonds, superfine sugar and baking powder in a large mixing bowl.
Gradually add the egg-orange mixture, to the dry ingredients, whisking to combine.
Scrape all of the batter into the prepared pan and bake for 45 minutes to 1 hour; the cake is done when it’s a deep golden brown, pulls slightly away from the sides, and the top springs back when touched. If cake is still very wet, cook a little longer.
Cool completely in the pan before gently removing the sides of the pan.
Store, tightly wrapped, in fridge.

Notes

* To make superfine sugar, just measure out the same amount of granulated sugar. Pulse in the food processor until sugar grains are much finer. Do not process it into powder

For chocolate ganache, see the ganache recipe I used to make the truffles at Christmas. Drizzle over cake while still warm. Leftovers can be stored in a covered container in the refrigerator.

Cooking time (duration): 75 minutes

Diet (other): Gluten free

Number of servings (yield): 8

Meal type: dessert

Orange Polenta Cake

2011-03-28T08:38:00.000-04:00

This amazing and creative recipe comes from Cake Duchess and like the name you will find amazing baked goods on her blog:

Screwdriver Cake-Caramelized Orange Olive Oil Cake

2/3 cup plain yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup sugar
2 large eggs, separated and at room temperature
1/2 cup olive oil
1/4 vodka (if you don’t like to use alcohol, you could use a 1/2 cup total orange juice)
1/4 cup orange juice
3 tablespoons sour cream (or Greek yogurt)
2-3 small oranges sliced about 1/8 inch thick

Caramel ingredients:

1/2 cup sugar
3 tablespoons water
2 tablespoons butter

Directions:

Preheat oven to 350 F. Rinse and dry your oranges. Cut the ends off of the oranges and slice the rest of the oranges about 1/8 inch thick. Take out all the seeds.

Combine 3/4 cup sugar and 4 tablespoons of water in a 8-inch cast-iron or oven proof skillet on medium heat. Swirl the water the around so that the water combines in the sugar. Stir constantly until it turns golden brown and starts to caramelize. As soon as it changes color, remove from the heat and add the 3 tablespoons butter. Let it melt and swirl it around to combine.
Arrange the sliced oranges in a concentric patter on top of the caramel. Set the pan aside.

In a small bowl, add the orange juice and vodka. In a medium sized bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

In another medium sized bowl, beat the egg whites until they are soft with fluffy peaks. Set aside the beaten egg whites.

In a clean bowl of a mixer, beat the sugar with the olive oil until combined (about 1 minute).

On medium speed, beat in the egg yolks one at a time until combined. Add 1/3 of the flour mixture. Add 1/2 of the vodka/orange juice and beat for about a minute. Add another 1/3 of the flour mixture. Stop the mixer and with a spatula, scrape down the sides of your pan to combine all the flour mixture. Add the rest of the vodka mixture and beat for about a minute. Add the rest of the flour mixture and the 3 tablespoons of sour cream (or Greek yogurt).

Stop the mixer and fold in the egg whites gently until combined and you don’t see any more white streaks.

Spoon the batter on top the caramelized orange mixture. Even out the top of the batter with a spatula. Bake about 40-45 minutes or until a toothpick inserted in the middle comes out clean. After the cake has cooled for about 10 minutes, run a knife around the sides of the cake to loosen it from the pan. Place your serving plate on top of cake upside down. Carefully and quickly invert the pan onto your serving plate. Make sure you hold the handle of the pan with an oven mitt because the handle will still be scorching hot. Replace any oranges to the top of the cake that maybe came off when you flipped it.

Sweet Orange Bread

2011-03-20T20:31:00.000-04:00

This delightful orange bread comes from a fun Florida based food blog, full of great family tales and first class recipes Moveable Feasts- feasts for the plate the eye and the mind:

Ingredients:

4 cups all purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large oranges (to yield 1 1/3 cups juice)
1 1/2 cups sugar
1/3 cup water
3 tablespoons butter
3 eggs

Method:

Preheat oven to 350 and put a rack 1/3 up from the bottom of the oven. Butter two loaf pans (8 1/2 x 4 1/2 x 2 1/2) and then coat them lightly with fine, dry bread crumbs.
Sift together the flour, baking powder, baking soda and salt. Set aside.
With a vegetable peeler, remove the thin, bright colored outer rind of about 2 1/2 oranges and reserve it. Squeeze the oranges. You will need 1 1/3 cups juice. Set it aside.
Cut the rind into slivers. Place the rind, sugar and water into a saucepan. Stir over high heat until sugar is dissolved and mixture comes to a boil. Reduce heat and let mixture boil gently without stirring for 5 minutes. Remove from heat and add butter. Stir to melt. Beat the eggs lightly just to mix and stir them in. Pour this over the dry ingredients and stir until dry ingredients are thoroughly moistened.
Pour into prepared pans. Shake gently to level batter. Bake for 55 minutes to 1 hour or until a cake tester comes out dry.
Cool in pans for 10 minutes before removing to racks to finish cooling.

Temple Oranges

2011-03-12T22:07:00.000-05:00

Temple Oranges originate from Jamaica. They were discovered in the 1800's in the jungles a natural hybrid between a mandarin and sweet orange and later brought to Florida. They are affectionately called the Queen of the crop with easy to peel skin, a rich aroma and divine taste, in fact they are our most popular spring orange.

But due to their delicate nature a lot of grocery stores don't stock them, but fear not as we have been successfully shipping them for 70 years so why not put a little spring in your step with these wonderful oranges ?

First Class Citrus Salmon Recipe

2011-03-04T22:18:00.000-05:00

This wonderful recipe comes from Mission: Food- Nothing is Impossible a fun filled food blog, with first class cuisine cooked by a young passionate chef :-)

Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

Serves 4
(Slightly Adapted from The Union Square Cafe Cookbook)
(Printable Version)

Sauce:
3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 T. extra-virgin olive oil
1 anchovy fillet, very finely minced (optional)
2 T. finely minced onion
2 tsp. each chopped parsley, basil, and mint
2 T. finely minced orange zest
1/8 tsp. kosher salt
Freshly ground black pepper

Salmon:
4 (6-oz) fillets of salmon, skin on or off
Kosher salt
Freshly ground black pepper
2 T. olive oil

Preheat the oven to 450 degrees F.

Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously. Reserve.

Season the salmon with salt and pepper to taste. In an oven-proof skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its skin side down. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce.

Wipe out any remaining olive oil in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.

Orange and Yoghurt Cake

2011-02-26T23:12:00.000-05:00

This wonderfully moist orange infused cake comes from Zesty South Indian Kitchen a fun food blog filled with great Western and Traditional Indian recipes:

Ingredients:

All-purpose flour: 1½ cup / 210 g (I used Unbleached King Arthur flour)
Granulated sugar: ¾ cup/156g
Unsalted butter: 3 tablespoon
Canola oil: ¼ cup/ 46g
Yogurt: 1/3cup (I used home made one)
Baking soda: ¼ teaspoon
Baking powder: ¼ teaspoon (I used aluminum free one)
Salt: ¼ teaspoon
Vanilla extract: ½ teaspoon/2g
Orange Zest: 1 tablespoon
Orange juice: ½ cup (about 3 oranges)
Freshly grated ginger: ½ tablespoon

For orange syrup

Orange juice: 1/5 cup
Sugar: ½ tablespoon

Method:

Preheat oven 350 degree Fahrenheit. Line the 9 inch cake pan with parchment paper and butter and flour the sides and set aside.

Zest the orange and extract the juice from them and set aside. Grate ginger using a micro plane or a zester and set aside.

Mix the orange zest with sugar and set aside.

In a large bowl sift together flour, baking soda, baking powder and salt and set aside.

In bowl mix oil, melted butter and sugar and beat them until everything gets incorporated well. To this add orange juice, yogurt, vanilla extract and mix again for 30 seconds, to this gradually add eggs at time (I forgot this added two eggs at same time) and combine everything well.

To this add dry ingredients as two addition, mix well during every addition.

Pour the batter into the prepared cake pan. Bake for 28 minutes or until skewer comes out clean.

Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.

While cake is cooling make orange syrup by reducing orange juice and sugar in medium heat for about 3 minutes. Pour the syrup over the cooled cake.

Enjoy!

Orange, Basil Hibiscus Tea

2011-02-18T15:40:00.000-05:00

Ingredients:

2 teaspoons of dried hibiscus flowers
2 teaspoons of sugar
2 slices of fresh orange
2 leaves of Thai Basil

Method:

add to a travel infuser tea mug with a filter with boiling water steep for 1-2 minutes
pour and enjoy

A Fun Citrus Cocktail

2011-02-06T00:57:00.000-05:00

I thought it would be fun to post a citrus cocktail in case you were wanting something a little special for a super bowl party this wonderful cocktail comes from Tomatoes on the vine, a fun Florida based food blog:

Ingredients:

recipe from Bon Appetit

3 clementines or 1-2 tangerines peeled

3 dashes of orange bitters

1/4 cup Hendricks's Gin (A smooth Scottish cucumber infused gin-worth seeking out) or other good quality gin

1/4 cup Campari

3 tablespoons sweet vermouth

Ice cubes

2 clementines or one tangerine, sliced for garnish

Directions:

Place 3 whole peeled clementines or tangerine and orange bitters in a cocktail shaker and muddle until the clementines or tangerines are broken down. Add gin, Campari, and vermouth. Fill shaker 3/4 full with ice. Shake vigorously for 30 seconds. Strain into two martini glasses, dividing equally. Garnish each with a clementine or tangerine slice.

Sugar Belles

2011-01-30T17:33:00.000-05:00

Sugar Belles were recently created by the University of Florida they are a cross between a honeybell and clementine. They look like a minneola and have a rich flavor and wonderful sweetest. They are also a great source of vitamin C.

The sugar belle is a perfect size and color and live up to their name sweet and beautiful. They are just coming into season and since we have been shipping them a year ago, they are been a great success.

Grapefruit Sorbet

2011-01-23T22:43:00.000-05:00

This first class recipe comes from the Asheville based food blog A Spicy Perspective

Grapefruit Basil Sorbet Fat Free*Gluten Free*Dairy Free

Ingredients:

2 cups water
1 ¾ cups sugar
2 lemons, zested and juiced
1 packed cup of basil leaves
pinch of salt
4 large ruby red grapefruits, juiced

Method:

Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you’ve measured 3 cups of combined juices.
Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.)
Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a “soft serve” consistency.
Eat immediately, or put in an airtight container and freeze.
After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.

Makes approximately 1 ½ quarts of heaven!

*If you don't own an ice cream machine, you could freeze the mixture and shave it with a spoon for "Italian Ice."

Belgian Endive Salad with Orange

2011-01-16T00:05:00.000-05:00

The following wonderfully healthy recipe comes from Angies Recipes a food blog based in Germany its a great way to start of the new year :-)

Dressing

50 g Plain yogurt
1 tbsp Walnut oil
1 tsp Dijon mustard
1 tsp Honey
2/3 tbsp Red wine vinegar
1 tsp Orange peel, finely grated
Salt and freshly ground black pepper

Salad

2 head Belgian endive
2 Oranges, peeled and sectioned
1/2 Avocado, peeled and cut into thin strips
10 Black olives, cut into rings
5 Grape tomatoes, halved
1/2 Small red onion, cut into thin strips

Method:

Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
Cut the ends off endives, separating leaves.
Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.

Honeybells

2011-01-07T23:40:00.000-05:00

Honeybell's are adored by many for their exceptional sweetness and juice. They are in fact a hybrid of an orange, grapefruit and tangerine made in the 1930's in Florida. Due to them being difficult to grow they are only available in January.

Nearly all honeybells grow along the Indian river in Florida and growers are careful during harvesting as not to damage the bell shaped stem, the reason for their name.

Due to their juiciness its recommended to use a knife to slice segments over a plate and catch the juice. Here at the Orange Shop our grandfather used to joke that the only way to eat a honeybell is in the bathtub!

So why not start the new year with a delicious treat from Florida order your honeybells today.

Orange Butter Cake

2010-12-27T21:51:00.000-05:00

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)

Method:

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

Note:

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).

Orange and Blueberry Cake

2010-12-19T20:19:00.000-05:00

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

Ingredients:

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

Method:

Beat butter and sugar until light. Beat in eggs one at a time until combined.
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.
The cake is cooked when a skewer inserted into the centre comes out clean.

Page Oranges

2010-12-10T15:32:00.000-05:00

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.

Orange Chocolate Chunk Cake

2010-12-04T16:35:00.000-05:00

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)

Ingredients:

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

Method:

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.
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.
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.
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.

Citrus Panna Cotta

2010-11-20T08:23:00.000-05:00

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

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
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.
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.)
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.
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.
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.

Pumpkin and Orange Soup

2010-11-14T00:15:00.000-05:00

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 :-)

Ingredients:

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

Method:

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

Orange and Nut Bread

2010-11-06T16:30:00.000-04:00

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

Orange Apricot Date Nut Bread

by theUngourmet

Ingredients

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

Method:

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.
In a small bowl, combine the apricots, dates, ginger, orange zest and Grand Marnier. Allow to sit for thirty minutes.
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.
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.
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.

The Agricultural Environmental Leadership Award

2010-10-24T20:33:00.004-04:00

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

Video Clip

Salmon Marinated in Grapefruit Juice

2010-10-24T15:16:00.001-04:00

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

Ingredients:

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

Method:

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

Rhubarb and Orange Marmalade

2010-10-16T00:01:00.000-04:00

The following marmalade comes from Cooking with Tien:

Ingredients:

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

Method:

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.

Orange, Ginger and Carrot Bisque

2010-10-09T23:42:00.000-04:00

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.

Orange Pecan Cookies

2010-10-01T21:17:00.000-04:00

The following recipe comes from Roti and Rice:

Orange Pecan Cookies

Ingredients:

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

Method:

Combine flour, baking powder, and baking soda in a medium bowl. Preheat oven to 350˚F.
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.
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.

Our Conservation Practices

2010-09-24T10:03:00.000-04:00

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.

Orange Chocolate Madeleines

2010-09-19T23:32:00.000-04:00

The following recipe comes from Chow and Chatter:

Ingredients:

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

Method:

melt the butter and keep it to one side
whip the eggs with sugar and salt then slowly add the sifted flour and baking powder, lemon and vanilla essence and orange juice .
Mix until smooth then add the melted butter, cocoa and honey and leave to chill for 30 minutes or longer
bake for 10 minutes at 350 degrees.

Orange Blossom Honey

2010-09-04T13:55:00.000-04:00

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!

Orange Cupcakes Baked in Rind!

2010-08-21T23:47:00.002-04:00

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

Ingredients:

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

Method:

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

Fun Facts on Florida Citrus

2010-08-13T23:36:00.002-04:00

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

Sweet Zucchini Cupcakes with Orange Marscarpone Frosting

2010-08-07T21:55:00.000-04:00

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

Method:

Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
In a medium bowl, mix together flour, brown sugar, baking powder, cardamom, cinnamon, and salt.
In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined, do not overmix.
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
Cool in tin on a wire rack for 5 minutes, turn cupcakes out, right side up, and cool completely.
Meanwhile, make frosting. With an electric mixer blend cheese, sugar, orange zest and vanilla together until smooth.
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 :).

How to Flame a Citrus Peel

2010-07-30T21:23:00.000-04:00

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

2010-07-24T22:41:00.000-04:00

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

2010-07-16T23:59:00.002-04:00

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

2010-07-11T15:46:00.000-04:00

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:

Combine the chicken, celery, onion and cilantro in a bowl.
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

2010-07-04T16:14:00.000-04:00

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!

Orange Dutch Baby Pancake

2010-06-25T23:05:00.003-04:00

The following recipe comes from Bo's Bowl:

Orange Dutch Baby Pancake with Fresh Berries

Ingredients:

4 tbs butter, cut into small pieces
3 large eggs, room temperature
2/3 cup whole milk, room temperature
2/3 cup all-purpose flour
1 tsp vanilla extract
1 tbs sugar
1/4 tsp salt
2 tsp orange zest
powdered sugar, for dusting at serving

Method:

Preheat the oven to 450 degrees. Place a 9 or 10 inch cast iron skillet in the oven. Meanwhile in a blender combine the eggs, milk, flour, vanilla, sugar, salt, and the orange zest. Blend until smooth. The batter will be thin. Then remove the skillet from the oven. Add the butter and place back into the oven until the butter is melted. Then remove the skillet from the oven and pour the batter into the hot skillet. Place the skillet back in the oven and bake for 18 to 25 minutes, until it is puffy and golden brown. Serve imediately with a light dusting of powdered sugar and some fresh berries.

Our Giveaway Winner Shares Her Orange Recipes!

2010-06-16T15:11:00.001-04:00

A while back we hosted a giveaway with Breville and the lucky winner received a new juicer and fresh oranges and citrus from us, heres what Judy the winner had to say:

Did the oranges arrive in good condition ?

One of the first things I noticed when I opened the box of oranges was the smell. I'm not used to the smell of fresh oranges and it reminded me of when I was a little girl. The oranges arrived in great condition.

Did you like the taste?

Juicy! Juicy! Juicy! I loved it that I was drinking the orange. I certainly wasn't dried up at all and the taste was delicious.

How easy was the juicer to use and do you like the design?

I love the design of the juicer. It looks really pretty and it was easy to use.

What are you planning on making with the oranges anything creative !

On Mother's Day my mother made Belgian waffles and we made orange butter.
It was yummy and it made Mother's Day a little more special.

Orange Butter

1/2 cup softened butter
1 tbsp orange juice
1 tsp grated orange peel

Method:

Combine butter, orange juice, and orange peel; blend well.

After my daughter's 1st year birthday party, we had vanilla ice cream left over and we combined OJ with ice cream.

Very good!

Orange infused Ice-cream

8oz. of orange juice
2 scoops of vanilla ice cream
1 tsp of vanilla
blender

Citrus Salad

2010-06-12T22:11:00.001-04:00

The following wonderful Summery Citrus Salad comes from Mangoes Chili and Z

Citrus Salad:

2 Kiwi fruit, peeled and quartered
1 orange, peeled and sliced in rounds
1/2 grapefruit, peeled and sliced in rounds
mixed greens

Pineapple is also great on this salad.

Dressing for Citrus Salad:

3 Tbs extra virgin olive oil
1 Tbs catsup
1 Tbs honey
1 Tbs cider vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard

Mix all ingredients in a jar and shake until well blended.

Citrus Science

2010-05-25T12:15:00.001-04:00

The University of Florida is home to a World Class citrus research and education center. Florida citrus growers grow, produce and market the largest quantity of citrus based products in the World. The center focus's research efforts on pests, disease and weather related issues citrus growers have to contend with.

The Center is of vital importance to Florida's citrus growers. Central and Southern Florida's citrus region has been a major source of income for the last 100 years. The Citrus center was founded in 1917 right around the same time that citrus groves were being planted. It holds the Worlds largest citrus library, it has a pilot processing plant and a grove.

The researchers at the center famously developed the technique for making frozen orange juice to allow it to be shipped around the globe. The latest development is the flash pasteurized fruit juice allowing people to enjoy the taste of freshly squeezed juice.

Florida remains at the cutting edge of citrus growing and processing methods to deliver first class fruit to you.

Source:

http://www.newschief.com/article/20100509/NEWS/5095077/-1/news02?Title=Science-of-citrus-Lake-Alfred-center-stays-at-the-forefront-of-international-citrus-research

Chocolate Orange Cake

2010-05-07T16:42:00.004-04:00

The following Recipe comes from Chow and Chatter its a wonderful citrus infused chocolate cake and fun to garnish with our fresh oranges. It will be a hit with your loved ones when they come over for tea and cake!

Ingredients:

4 oz of self raising flour
4 oz of butter
2 small eggs
4 oz of sugar
2 tablespoon of cocoa
a little powdered sugar

1/2 cup of fresh orange juice

Method:

1. cream the butter and sugar add the eggs
2. then mix in the flour, cocoa and orange juice little by little
3. bake in the oven at 350 for 25 minutes

4. dust with the powdered sugar and garnish with fresh orange slices

Orange-Ginger Mignonette

2010-04-27T10:48:00.004-04:00

The following fantastic Orange infused Oyster dressing comes from Chez What;

A mignonette is typically a vinegar sauce served with oysters or clams, many will argue that an oyster needs nothing at all and I am often inclined to agree with that but once you taste this sauce you will want it on all of your seafood.

Orange-Ginger Mignonette

3/4 c Fresh orange juice
1 c rice wine vinegar
2 tb Minced ginger
1 tb Minced garlic
1/4 tp minced thai red chile (the hotter the better)
1 tb Agave syrup
1/2 c Minced green onion
1 tb orange zest
Salt; to taste
Freshly-ground black pepper;

Mix all ingredients together and let it sit for 30 minutes for the flavors meld.

Spoon over freshly shucked raw oysters or even your favorite poached, fried or broiled fish. We had this sweet, tangy, spicy deliciousness on oysters and whole fried fish.

Grapefruit Spoons!

2010-04-26T22:35:00.005-04:00

Grapefruits have been enjoyed throughout the ages but have never been easy to eat with the juice squirting out!, in the 1930's these inventions were featured in Modern Mechanix Magazine

Grapefruit spoons with serrated edges have been around since the early 1900's when silver spoons were often given by growers. I remember getting my first spoon and marveling at the invention so simple and yet so useful.

Have you got a spoon?

Tangerine Frozen Yogurt

2010-04-19T20:44:00.003-04:00

The following refreshing recipe comes from Mimi's kitchen:

Its a simple citrus infused frozen yogurt using an ice cream maker -

Tangerine Frozen Yogurt

1 1/2 cup Tangerine juice

1 cup yogurt ( I used Greek)

1 cup milk( I used non fat)

1/2 to 1 cup sugar - to taste

Method:

Mix all together . If needed add a splash of lemon juice to your fruit to perk up the flavor. With fruits that oxidize such as peaches use lemon to prevent color change.
Freeze in you ice cream machine according manufacturer's instructions.

Drink Orange Juice With Meals!

2010-04-14T15:19:00.002-04:00

A recent study carried out by the University of Buffalo has shown that flavonoids in Orange Juice can cancel out some of the negative effects of a high fat, high carbohydrate meal. Subjects were given a glass of orange juice with a fatty meal or a placebo and it was shown that blood markers of inflammation were less in the folks that drank the Orange Juice. The levels of SOC3-3 were also less this is a known contributer to insulin resistance and type two diabetes.

Yet another great reason to enjoy a glass of delicious Florida Orange juice with meals!

Source: http://timesofindia.indiatimes.com/life/health-fitness/diet/Orange-juice-fights-stress-from-high-carb-meal/articleshow/5745594.cms

Fun Facts on Oranges

2010-04-12T00:43:00.001-04:00

Here are some fun Orange Facts:

Navel Oranges are named after the belly button shape near the bottom!
Christopher Columbus brought the first orange to America in 1493
Oranges are the largest citrus crop in the World
Orange Trees were first grown in China
A little green on the skin is often caused by re greening and will not affect the taste
About 25 billion oranges are grown each year in America, Florida grows the most
Each person eats about 12.5 lb of citrus each year!
Orange trees are evergreen
In the 18th Century British sailors took sauerkraut and citrus fruits on the ships to prevent scurvy

One orange supplies a full days Vitamin C requirement
Oranges will not over ripen when left on the tree
Oranges taste delicious!

Top 3 Sites to Order Citrus!

2010-04-07T11:58:00.003-04:00

See Susan B's opinion of the Top 3 Places to Order Citrus. The Orange Shop is two of them! One is our Healthycitrus.com site, where you can order Citrus Subscriptions at a money-saving price for yourself or friends and family, and the other is our Gift Fruit site, FloridaOrangeShop.com!

Facebook Link

2010-04-06T12:14:00.002-04:00

We've connected our Blog to our Facebook Page!

Citrus Dust

2010-04-05T21:53:00.003-04:00

The following recipe comes from Kitchen butterfly a fabulous Holland based food blog. This recipe is so creative and such a great way to preserve those amazing citrus flavors:

Ingredients:

any desired citrus - oranges, grapefruit or tangerines
salt

Method:

bake at 350 for 1-2 hours
remove and grind with sea salt with a pestle and mortar

Ideas for using it:

Citrus salted caramels
Citrus butters
Citrus salts and sugars, for cooking and baking
Citrus salt and pepper mixes

How will you use yours!

Welcome to The Orange Shop's Blog!

2010-04-03T22:57:00.000-04:00

We're expanding our on-line presence with a blog to post interesting facts, variety updates, and other news of interest. Feel free to chime in!