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Citrus Sensation Cake
Prepare your favorite cake mix in a 9 x 13 pan.
Cake mixes are ok – sometimes!
Now – the sensation! While the cake is still warm, drizzle with Mandarin Orange Syrup & Dessert Topping.
Let cool.
Mandarin Orange Icing
2 c powdered sugar
16 oz cream cheese
1/3 c unsalted butter, softened
½ c milk
1 T mandarin orange zest
1 T Mandarin Orange Syrup & Dessert Topping
Blend until smooth.
Top with mandarin orange segment and fresh mint.
Simply elegent! Simply sensational!
Vegetable Stir Fry
2 c cooked rice - white or brown
Sauté vegetables in Snow’s Citrus Court Citrus Garlic Pepper Oil
3 T diced yellow onion
1 T crushed garlic
1 c chopped carrots
1 c sliced green peppers
1 c sliced red peppers
1 c sliced cabbage
Use fresh seasonable vegetables from the Auburn Foothill Farmers’ Market.
When heated through, add 2 T Mandarin Orange Stir Fry Sauce. Continue cooking for two minutes.
Toasted sesame seeds
Mix prepared vegetables into the cooked rice. Add more Snow’s Citrus Court Stir Fry Sauce per taste. Sprinkle with toasted sesame seeds.
This is excellent hot as a side dish, or chilled and served as a salad
CHICKEN ON ROSEMARY SKEWERS
Chicken breasts or thigh meat – cut into bit size pieces – meat cuts easier if partially frozen.
Marinate for at least 2 hours in Snow’s Citrus Court Mandarin Orange Marinade.
Fresh, clean rosemary stems – strip lower foliage off stem, sharpen end.
Soak prepared rosemary skewers in separate container using Mandarin Orange Marinade.
You can also use wooden skewers. You can also marinate the skewers in a liquid smoke, citrus
juice or barbecue mixture for other kabobs.
Thread chicken onto the skewers. These can be baked or grilled.
Glazed Ham
Preheat oven to 325 degrees.
Place ham in shallow baking pan in oven.
Brush every 10-15 minutes with Mandarin Orange Syrup & Dessert Topping.
Cook until the internal temperature reaches 160 degrees for fresh ham or
140 degrees for fully cooked ham.
For a crispy crust, use the broiler for the last ten minutes of cooking.
Serve with asparagus that has been sauteed in Snow's Citrus Court
Balsamic Vinaigrette
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MANDARIN ORANGE PUFFS
1 lb cream cheese
1 c powdered sugar
½ c chopped Mandarin orange segments – fresh or canned
½ c Snow’s Citrus Court Mandarin Orange Syrup & Dessert Topping
1 t Mandarin orange zest
Mix all ingredients together – chill.
1 lb phyllo dough
Butter three layers of phyllo leaves. Cut into 3” widths.
Place spoonful of filling on lower corner. Fold like a flag. Butter the top.
Bake at 350 degrees until golden brown.
MEYER LEMON MARMALADE
There are easier recipes, but this is really worth the effort! Ralene Snow
Recipe as it appears in:
Gourmet Magazine, December, 1999. This recipe with the notice of availability of mail order Meyer lemons from Snow's Citrus Court. We ship fresh fruit in season.
Meyer Lemon Marmalade
Makes 6 - 1/2 pint jars
6 – 8 Meyer lemons ( 1 1/2 lbs)
4 cups water
4 cups sugar
Special equipment:
Cheesecloth
Kitchen string
6 (1/2 pint) Mason-type jars - sterilized
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5 quart non-reactive heavy pot and let mixture stand covered at room temperature for 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer uncovered until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
Ladle hot marmalade into sterilized jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.
Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.
Note: Marmalade keeps, stored in a cool dark place, up to 1 year.
LIMONCELLO – Tried and true recipe, formulated by a long-time associate, JL in Tennessee. “…the original recipe was from a waiter, Gianni, at a beachside restaurant in Positano. JL” His interest in this product resulted in Snow’s Citrus Court sourcing Santa Teresa lemon trees, the variety grown on the Amalfi coast. We acquired four Santa Teresa trees. The first tree planted last year is named the JL Tree and has six lemons on it this year. They will be shipped to their namesake in Tennessee as soon as they are ripe. This variety will be available to all customers in three to five years. Buon Appetito!
Now…the recipe! LIMONCELLO – Thank you JL!
“This recipe based on relative proportions, depending on the amount of Meyer lemon zest. JL”
1 liter 100 proof vodka or 1 liter of PGA, pure grain alcohol ALERT! PGA is very flammable, extremely high in alcohol percentage…and not readily available!
1 liter pure water – no chlorine or additives
300 grams sugar
zest from 5 – 7 pounds Meyer lemons.
Lemons MUST be raised without chemicals or pesticides and definitely not waxed or treated. Zest must be totally free of pith.
Place zest in glass bowl or jar. One with a cover is best.
Cover with vodka or PGA. Add more spirits if necessary to cover zest within ¼” of top.
Stir, cover tightly and store in a cool dark location.
IF the liquid is absorbed leaving the zest uncovered, add more spirits. IMPORTANT: Keep track of total spirits used, adjust sugar and water accordingly.
Stir daily, let sit for seven days.
At the end of the seven days, drain liquid off zest. Discard zest. Mix sugar and water in proportion suggested. IF more spirits were added during the first seven days, increase sugar and water to be proportional.
Store covered in the freezer. “Sip! JL”
Last year we made this recipe using our Owari Satsuma Mandarin oranges – DELICIOUS. This year we made this recipe using our Bearss Limes. Results available soon.
Note: Freezer storage is imperative, flavor seems to improve after a few weeks of freezer time. The recipe using Mandarin oranges resulted in a sweeter beverage, very good, but Mr. L’s recipe for limoncello using Meyer lemons is our favorite! Ralene Snow |
