Sweet Orange Bread

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

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

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

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

Ingredients:

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

Method:

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

A Fun Citrus Cocktail

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

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.