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!

Orange Dutch Baby Pancake

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!

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

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

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:

1. 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

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

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.