Tag-Archive for ◊ citrus ◊

09 Dec 2010 Tangerine Sugar Cookies

This cookie is new to me this year, but I think it will be making regular appearances from here on out.  I was a little hesitant to make this cookie because it has olive oil in it.  Olive oil?  I know olive oil is great in spaghetti sauce, but in a cookie?  I was about ready to turn the page when I saw cornmeal also on the list of ingredients.  If you’ve never had a cookie with cornmeal in it, you’re missing out.   I simply love the delicate crunch of cornmeal in a cookie.  I was imagining that cornmeal crunch with some tangerine sugar, and I was beginning to think  that the olive oil might actually work.  And it did!

This recipe was #83 in the Better Homes and Gardens 100 Best Cookies Special Interest Publication.  In my opinion, it should be rated much higher than #83, but they didn’t think about rolling the cookies in tangerine sugar.  That was my idea! If they had thought of it, they’d be putting these cookies in their top dozen.

One more thing, it does  seem like there is a lot of butter and oil in this recipe, and there is, but there is also 4 cups of flour.  This recipe makes a BIG batch of cookies, about 7 dozen–more than enough for the cookie swap, or for sharing with the neighbors 🙂

Tangerine Sugar Cookies

  • ¾ cup butter, at room temperature
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon salt
  • 2 eggs
  • grated peel of three tangerines (at least 1 tablespoon grated peel)
  • 1 teaspoon vanilla
  • 1 teaspoon orange extract
  • ¾ cup olive oil
  • ½ cup cornmeal
  • 4 cups flour
  • tangerine sugar (mix 1/2 cup sugar with grated rind of 3 tangerines,  air dry in a thin layer on a cookie sheet for at least an hour before using)
  1. Prepare tangerine sugar and set aside to dry.
  2. Beat butter with an electric mixer for about a minute.  Add the sugar, baking soda, cream of tartar, and salt to the butter.  Beat until mixture is light and fluffy, about 5 minutes.
  3. Beat in eggs, one at a time, tangerine peel, vanilla and orange extract then gradually drizzle in the olive oil, beating constantly.
  4. Combine flour and cornmeal and then beat into the butter-egg-olive oil mixture.
  5. Cover dough and chill for 30 to 60 minutes, or until dough is easy to handle.
  6. Preheat oven to 350 degrees.
  7. Remove dough from refrigerator and roll into 1 inch balls.
  8. Roll balls in tangerine sugar and coat completely.
  9. Place balls 2 inches apart on an ungreased cookie sheet (I baked mine on parchment lined cookie sheets)
  10. Flatten dough balls slightly with slight press of three fingers or the palm of your hand.
  11. If desired, press a design into the top of the cookie.  You could make an  “X” or “///” design with a wooden skewer or toothpick.  Or you could use a special cookie cutter that leaves impressions of (for example) santa faces or angels. To get the flower design in my cookie, I used a fondant cutter.
  12. Bake cookies in preheated 350 degree oven for 9 to 11 minutes or just until tops are lightly browned.
  13. Transfer cookies to a wire rack to cool completely.  Store at room temperature for up to 3 days or freeze for up to 3 months.

Thanks for stopping by my kitchen today.  It’s always fun to see you.  Stop by again tomorrow and I’ll have a few more GREAT cookie recipes to share with you!

07 Sep 2010 Mixed Berry Pie

Been to the Farmers’ Markets this weekend? Did you buy a bunch of berries? Time for a Mixed Berry Pie! It is still cool enough that it’s OK to turn on the oven making it the perfect time to make this delicious pie. The orange peel sets this pie above all other berry pies, and the cornstarch-flour thickening is perfect. The pie is great served slightly warm for dinner, with a scoop of vanilla ice-cream or a bit of whipped cream on the side and absolutely divine room temperature, with a cup of hot coffee on the side, for breakfast.

I haven’t mastered pie crust yet, so use your favorite recipe, or that Pillsbury unroll and bake stuff (like I did) which will enable you to get this pie in the oven in 20 minutes or less. Ready, set, goooooo! You’re going to knock the socks off your dinner guests!

Mixed Berry Pie

1 double crust pastry
1 c. sugar
3 T. cornstarch
2 T. flour
grated zest of 1 medium orange
pinch of salt
6 c. mixed fresh berries*
1 T. cream or milk
pinch of sugar

Prepare pastry. Roll out half the pastry and line the bottom of a 9 inch pie plate. Refrigerate the lined pie plate and the leftover pastry while you mix up the berries. In a large bowl mix sugar, cornstarch, flour, orange zest and salt. Add berries and toss gently to coat each berry. Pile berry mixture into pasty lined pie plate. Roll out second half of pastry. Cut slits in pastry. Lay pastry over berries and tuck into bottom pastry. Decoratively crimp and trim the top and bottom crust to seal together. Brush top pastry with a bit of cream or milk. Sprinkle with a pinch of white sugar. Refrigerate for 20 minutes. Preheat oven to 375 degrees. Place pie on a baking sheet, and place in oven. Bake 50-60 minutes or until pastry is golden and filling is bubbling. Cool completely on rack before serving (juices need to cool to thicken).

*recipe originally came with these proportions: 2 cups blueberries, 2 cups blackberries, 1 cup fresh raspberries, 1 cup quartered fresh strawberries. I wouldn’t use any more strawberries than 1 cup (they don’t hold up well) but the rest of the proportions are mix-and-matchable. Do what I do, buy one or two baskets of everything at the farmer’s market and what makes it home gets put in the pie. If you are a bit short of the required six cups of berries, peel and chop an apple or pear to add into the mixture.

I made the berry pie at the top and my friend Louise made the beautiful berry pie below.  Both of us believe that Mixed Berry Pie is most people’s favorite pie, if it’s not, it’s because they have never tasted this one!

Thanks for stopping by our kitchens today, see you tomorrow!  What shall we make…??

14 Jul 2010 Roasted Crab
 |  Category: Main Dish, Seafood, Seasonal  | Tags: , , , ,  | One Comment

Crabs! After two years of miserable harvests, they are abundant this year. I’ve seen ads for crab for $4.99 lb, $3.99 lb, and Buy One Get One Free (but they hike the price up to $6.99 lb.to get a free one). Here’s a fabulous, easy, finger-licking good recipe which takes about 20 minutes to pull together after arriving home with a few cracked and cleaned crabs. You have to eat the crab with your fingers, and you have to lick your fingers. It’s required. Eaten this way, this crab is DELICIOUS. The only side needed is a loaf of fresh sourdough bread to mop up a bit of the sauce in the bottom of the pan. For dessert, my daughter shared her Terry’s Chocolate Orange. Simple, quick and what a memorable meal!

NOTE #1: I made my first three batches of this crab in glass 13 x 9 inch pans. On the fourth batch, I took one pan out of the oven, placed it on a cutting board, stepped away…, and then the glass dish EXPLODED! Glass EVERYWHERE, including all over the 2 crabs in the dish. (Second glass dish, cooked in same oven, was fine.) Because of this potentially dangerous–and obviously very messy– situation I would caution against using a glass (Pyrex, Anchor Hocking) pan to roast the crab.

NOTE #2: Don’t underestimate how HOT a pan gets in a 450 degree oven. Be careful, very, very careful when transferring the HOT pans . Use your thickest oven mitts, on both hands, to move this pan.  I have had painful burns from not protecting my hands enough. A burnt hand can really interfere with your enjoyment of a good meal.

I found this recipe on Epicurious.com, LOVE that website!

Roasted Crab

For each pair of cracked and cleaned crabs:

Salt and pepper, to taste
1 T. chopped parsley or cilantro
1 T. chopped fresh thyme
1/4 c. butter
1/4 c. olive oil
2 tsp. minced garlic
1 minced shallot
1/2 tsp. dried red pepper flakes
1/4 c. freshly squeezed lemon juice
1/4 c. freshly squeezed orange juice
grated peel of 1 lemon
grated peel of 1/2 orange

Preheat oven to 500 degrees. Place pieces of each pair of crabs in a 9 by 13 inch baking dish, sprinkle with salt, pepper, parsley/cilantro, and thyme. Melt butter and olive oil in a skillet. Stir in garlic, shallot and red pepper flakes. Cook for 2 minutes. Pour sauce over crabs. Place in hot oven for 6 minutes. Stir, shake, turn crab and then return to oven to roast for another 6 minutes. Remove crab to a serving platter. Pour drippings back into skillet. Add 1/4 c fresh orange juice and 1/4 c fresh lemon juice, grated orange and lemon peel. Boil for 5 minutes and then pour sauce over crabs. Serve. Definitely finger food. Must lick fingers. Have towels on hand for wiping. Mop up sauce with bits of sourdough bread.

This was a really GOOD day to stop by my kitchen!

05 Jul 2010 Coconut Cake with Chocolate Chunks and Orange Zest

Bon Appetit is my favorite food magazine. Every month there is one spectacular recipe after another. This month’s issue was no exception. For some reason, this cake was classified as a coffeecake. Very odd. This is a recipe for a very nice dessert cake. It’s not a big gooey layer cake with a lot of frosting. It’s a one layer cake rich with coconut, bittersweet chocolate chunks, the grated peel of a whole orange, and a coconut drizzle. (If you have the magazine, see pages 84, 85, and 91.) Love it! My five testers all gave it a thumbs up, too. There’s no doubt that I will be making this again.

Coconut Cake with Chocolate Chunks and Orange Zest

For Cake
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup shredded coconut
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons finely grated orange peel (peel from one orange)
2 large eggs
1 teaspoon vanilla extract (or coconut extract)
1 cup canned unsweetened coconut milk
6 ounces bittersweet chocolate (use bars and break into 1/2-inch irregular pieces), divided use
extra 1/2 cup shredded coconut for topping

For Coconut Drizzle:
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk
1/2 teaspoon coconut extract

Cake:
Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Stir in shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla or coconut extract. Add 1/3 flour mixture, beat until blended, then ½ coconut milk, then 1/3 flour, then ½ coconut milk, then last 1/3 flour mixture, beating just until blended after each addition. To make the chocolate chunks, leave the chocolate in wrappers and bang with a meat mallet. Fold 4 oz of bittersweet chocolate pieces (one entire bar) into batter. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces (1/2 bar) over batter, then sprinkle with an additional ½ cup coconut. Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.

Coconut Drizzle
Whisk powdered sugar, 2 tablespoons coconut milk, and coconut extract in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake. Remove cake from pan and drizzle with glaze. Do not over drizzle. Cool cake completely on platter. Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.

Thanks for being a fan,

03 Jun 2010 Polly’s 3-2-1 Smoothies

I’m pretty sure I was one of the first people ever to taste a smoothie. There was a smoothie man on campus at San Diego State University in 1976. He had a blender, fresh pineapple, fresh bananas, and a bunch of fruit juices. Every smoothie consisted of a large slice of fresh pineapple, half a banana, ice, and juice. The juice determined the flavor of the smoothie. They smelled divine, tasted divine and the memories lasted…

I’ve been making smoothies at home for a long, long time. Probably since 1977. I have spent 33 years perfecting this recipe…, it’s GREAT, better than the smoothie man’s, and it’s simple. Even I have this one memorized: 3 cups of frozen fruit, 2 cups of juice, and 1 cup of yogurt with an optional squirt of honey or spoonful of jam. (I use honey or jam only if the yogurt is plain and the fruit tart–usually the sweetening is not needed.) The recipe makes 4 cups of smoothie goodness. Enough for a 2, 3, or 4 people for breakfast. Just making one for yourself? Get out the blender (you don’t even have to measure)… Pour in one to one-and-a-half cups of frozen fruit, 3/4 to 1 cup of juice, and a small container of yogurt. Whirl on high for about a minute. Done. What a way to start a summer day!!!

I like using the frozen fruit because then there’s no need to use ice–which dilutes the intensity and the goodness of the smoothie. Now don’t be using packaged frozen fruit this time of year. I know you want to buy all those fresh berries from the market. Go ahead! Freeze the leftovers. When the strawberries get a bit past their prime…, rinse, pull the stem off, freeze. Same with peaches nectarines, apricots, plums, and bananas. No need to peel them. Just wash, slice, and bag. Leftover fresh pineapple? mango? Slice, freeze, and bag along with some blueberries, raspberries and blackberries. (OK…,it’s best to ‘open freeze’ the fruit first. Place the sliced fruit on a tray, freeze as is, then remove to a Ziploc bag. If you freeze wet fruit it tends to freeze into a solid ball. Starting out the morning with a cleaver and a ball of frozen fruit can be frustrating…). By the end of the summer you will have a wide variety of frozen fresh fruit for your smoothies and think how great you’ll feel having had a few healthy servings of fruit each day for breakfast.

I made our first smoothies of the season yesterday. Frozen strawberries (all the frozen fruit we had, usually I have more of a variety), orange-mango juice, plain yogurt, and a squirt of honey.One for me, one for my nineteen year old son and his friend, and one for my eighteen month old grandson. My son, texting away, drank a third of his and said, “Can you make more of these?” I said, “Sure. Are you that hungry”. He said, “Yeah, I’ll have another one…, but my friends are driving by and they want to stop by and have one. I told them how good they were.”!

Tonight for dinner my grandson and I had smoothies made out of frozen strawberries and raspberries, orange juice, and blueberry yogurt. Delicious (even though the picture is one of the worst pictures I’ve ever posted). My son’s favorite is frozen peaches, peach yogurt, and any kind of juice. I like to jazz his up with some frozen raspberries or raspberry yogurt. My daughter likes a citrus smoothie–frozen pineapple, sometimes with some mango and banana, lemon or plain yogurt and grapefruit juice, orange juice, or lemonade. I like frozen raspberries and blueberries, plain or berry yogurt, and any kind of juice…, but orange-passion fruit is to die for…

Let me know your favorite flavor combination! Enjoy!

Polly’s 3-2-1 Smoothies

3 cups of frozen fruit
2 cups of fruit juice (start with orange…then experiment)
1 cup of yogurt (any kind)
optional squirt of honey or spoonful of jam

Put frozen fruit in blender. Cover with juice. Add in yogurt. Blend until thick and frosty. Add in a squirt of honey or jam, if desired. Whirl again to blend. Makes four cups of smoothie goodness. Pour into 2, 3, or 4 glasses. Add a straw…, and maybe a squirt of whipped cream. Serve. YUM!

25 Feb 2010 Triple Citrus Pepper Pound Cake
 |  Category: Cakes & Cupcakes, Fruits  | Tags: , ,  | Leave a Comment

This will probably be the last of my citrus posts for awhile. So let’s use up the rest of those oranges, lemons and limes so we can move on. Before we close this chapter though, here’s a recipe for a citrus-y pound cake…, with a pepper kick. Not a big kick, more of a love tap, really! The citrus isn’t overwhelming either, just another love tap! The pepper kick develops over time. I tasted this cake on day 1, no pepper. Day 2, ohhhh, there’s the pepper!

Triple Citrus Pepper Pound Cake

1 1/2 cups cake flour
3/4 tsp. baking powder
1 1/4 tsp. freshly ground black pepper
1/4 tsp. salt
1 T. lemon zest
1 T. lime zest
1 T. orange zest
1 cup butter, softened
1 1/4 cups sugar
4 eggs, room temperature, lightly beaten

Preheat the oven to 325 F. and prepare a 9X5 loaf pan. In a medium bowl whisk together flour, baking powder, black pepper and salt. With an electric mixer, cream the butter with the citrus zests until light and fluffy, about 2 minutes. Add the sugar and beat an additional 2 minutes. With the mixer on medium low speed, pour the egg mixture into the bowl, and mix until blended. On low speed mix the flour mixture in, adding it in 4 additions. After the last addition, mix on medium speed for 30 seconds. Scrape the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserts into the center comes out with only a few crumbs attached and the sides of the cake are pulling away from the sides of the pan. Let the cake cool in the pan for 5 minutes, and then invert the cake onto a cooling rack. Cool completely before slicing and serving. The pepper flavor develops over time. Wait 24 hours!

I found this recipe at A Spiced Life (closely adapted from Cake Keeper Cakes, Lauren Chattman)

Thanks for visiting!