citrus Archives | Fake Food Free

Citrus Roasted Whole Chicken

December 8, 2016

Perfect for the holiday season, this citrus roasted whole chicken is packed with the flavor of oranges, grapefruits, rosemary, and thyme.
This post is sponsored by Petaluma Poultry – Home of ROCKY® and ROSIE® Chicken.

Chicken has saved our family holidays on more than one occasion. While most of us lean towards turkey or ham during this season, if there is a mishap, guess who is there to bail you out of an emergency dinner party situation.

Yep, the chicken.

I was just talking to my mom about this last week. I didn’t make it back home for Thanksgiving this year, but apparently the turkey had some problems. The solution, run to the store and grab a chicken. And I know that shredded chicken has made its way into my grandmother’s stuffing recipe instead of turkey more than once in the past.

Whole chickens are easier to find fresh, thaw faster if they are frozen, and take little effort to turn out tender, juicy, and full of flavor. To be honest, I’m a bigger fan of chicken myself.

So I say it’s about time we stop treating the chicken as the understudy in the holiday dinner play and go ahead and give it the leading the role. I’m starting with this recipe.

Meyer Lemon Bourbon Winter Warmer

February 8, 2015

This Meyer lemon bourbon cocktail is the best way to get through a cold winter night! It combines the fresh flavor of seasonal citrus with warming spices and Kentucky bourbon.

Let’s be clear. It’s not cold here. If I were to utter the phrase, “I’m cold,” I’m certain it would be met with a bless-her-heart chuckle and an eye roll from just about everyone Colorado and eastward. Those being pounded with snow would likely close the browser window, never to return.

So it’s not cold, but it does get cool and there are distinct differences between winter, spring, summer and fall here in the Bay Area. Thank goodness, because I do love the four seasons. They just aren’t nearly as extreme as other places I’ve lived.

That being said, I still love the comfort foods and drinks of winter — a steaming bowl of soup, rich pot pies, and a warm bourbon drink — just as much as a person digging out from the snow.

We might not have freezing temps, but one thing we do have in the winter is citrus! And you are probably well aware of my love for it.

When we moved into our apartment here in 2012, I immediately purchased a small dwarf Meyer lemon tree from the local farmers market. I read up a little on growing them in pots and this tree already had a few lemons on it when I bought it so I thought, this is going to be too easy.

5 Favorite Lemon Recipes

September 25, 2014

Since moving to California with amazing access to citrus, I love cooking with lemon. These are a few of my favorite lemon recipes.

Our backyard is currently filled with the intoxicating aroma of citrus blossoms. It’s the part of the citrus growing process that is second only to the lemons and oranges that come several weeks later. That scent has the power to take you from a bad to a good mood in one swift sniff.

While I wait patiently for new fruit, occasionally sticking my head out the door to breath it in, the lemon tree has been kind enough to produce some stragglers throughout the entire summer. I pulled a few off the tree to photograph last week and it got me in the mood for some of my favorite lemon recipes. These five recipes are from the Fake Food Free archives and worthy of being made again year after year. (Click on the name and it will take you to the recipe.)

Blue Potato Salad with Lemon Vinaigrette
Lemon Tuna and Chickpea Salad
Lemon Rosemary Thumbprints with Peach Jam
Blood Orange Bulgar Wheat Salad with Honey, Meyer Lemon and Cilantro Dressing
Kale and Pistachio Soup

Avocado Pound Cake with Blood Orange Glaze Recipe

March 1, 2013

Avocado Pound Cake with Blood Orange Glaze | Fake Food Free

I started the New Year off with a sense of adventure. After a long break from blogging due to our move, I was ready to jump right into some baking experiments.

I did. And I failed.

For a few weeks our apartment was filled with dry, gritty donuts and collapsed cakes. So I claimed 2013 the year of cooking, not baking.

But then I got the bug again. The kind of bug that sees an avocado sitting on the counter and wonders if I can use it in place of butter or oil in a recipe. Not that I don’t fully embrace butter. I was simply up for a challenge.

The first challenge was getting the right consistency. After blending the avocado and mixing it with sugar, eggs and flour I seemed to be on the right track. It even looked pretty when I took it out of the oven.

Avocado Pound Cake with Blood Orange Glaze

The next challenge was getting it out of the pan. Even though the avocado has a good amount of fat, I was using a non-stick pan and I greased it, given my track record, I wasn’t hopeful. I’m pretty sure I cheered when it slid right out of the pan.

The final result? You can replace the butter or oil with avocado. At least with this recipe you can. I ended up with a dense, sweet pound cake, with a tiny hint of avocado flavor and a burst of citrus from the glaze.

Avocado Pound Cake with Blood Orange Glaze

Makes: 6 to 8 servings

Ingredients

1 avocado, peeled and pitted, pureed

1 cup raw sugar (turbinado or Demerara)

¼ cup mascavo sugar (you might be able to substitute brown sugar)

2 large eggs

1 teaspoon pure vanilla extract

½ teaspoon baking powder

¼ teaspoon salt

1 cup unbleached all-purpose flour

Glaze

1 tablespoon blood orange juice

½ teaspoon orange zest

5 tablespoons confectioners’ sugar

Prep

Preheat the oven to 350 degrees F. Grease a small loaf pan. I used a mini loaf pan, the size that comes with a 4 piece set. The cake expands so this was easily enough for 6 to 8 slices once it was baked.

Add the pureed avocado, the raw sugar and the mascavo sugar to the bowl of a mixer. Beat on medium for about 45 seconds. Add the eggs and beat for about 30 seconds. Mix in the vanilla.

Add the baking powder and salt. Slowly mix in the flour just until all ingredients are combined.

Pour the batter into the prepared baking pan. Place the pan on a baking sheet. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

This is a dense pound cake so make sure to use the knife test to ensure it is baked through. The top of the bread will darken quite a bit.

Place the loaf pan on a cooling rack to cool for about 10 minutes. Remove the cake from the pan and allow to cool completely.

In a small dish, stir together the glaze ingredients, adding the powdered sugar one tablespoon at a time. You might decide you like a thinner or thicker consistency, so add more or less sugar to your liking.

Poor the glaze over the cooled pound cake and let set before slicing and serving.

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Double Chocolate Orange Cookies Recipe

February 8, 2013

These chocolate orange cookies bring together two of my very favorite ingredients!

Double Chocolate Orange Cookies | Fake Food Free

Did you ever buy those chocolate oranges? They came in the shiny foil and when you whacked it on the counter top it broke into appropriately imprinted orange slices.

I think they were introduced around Christmas or Easter one year and we went crazy for them. I don’t know if they are still available, but I owe them all the credit for introducing me to the flavor combination of chocolate and orange.

I don’t want to be so bold as to say that it ranks up there with chocolate and peanut butter, but if I had to pick a fruit to go with my chocolate, orange just might be it.

Valentine’s Day is coming up, and while I know it isn’t everyone’s favorite holiday, I am adamant about the fact that one should, at the very least, embrace a holiday that focuses so heavily on chocolate. Forget the love, the pink, the hearts if you must, but my goodness, eat some chocolate!

I’m here to help you out with this recipe. A lot of chocolate, a little orange, some whole grains and raw sugar. Nice and simple, but the perfect way to celebrate Valentine’s Day.

Double Chocolate Orange Cookies via @Lori_Rice

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Double Chocolate Orange Cookies Recipe

Makes: 18 cookies

Ingredients

½ cup unsalted butter, softened

¾ cup raw sugar

1 large egg

½ tsp vanilla

1 tsp fresh orange juice

Zest of 1 orange

½ tsp baking soda

¼ tsp salt

¼ cup unsweetened cocoa powder

¾ cup whole wheat flour

½ cup dark chocolate chips

Prep

Preheat the oven to 350 degrees F.

In the bowl of a mixer, cream together the butter and sugar, about 1 to 2 minutes. Scrape the sides of the bowl and add the egg. Mix until incorporated. Add the vanilla, orange juice and orange zest, mix about 30 seconds more.

Add the baking soda, salt and cocoa powder. Mix until the cocoa powder is distributed throughout the dough. With the mixer on low, add the flour a ¼ cup at a time. Mix just until it is incorporated. Stir in the chocolate chips.

Use a small cookie scoop or tablespoon to transfer the dough to a standard baking sheet. Bake for 8 minutes. Allow to cool on the baking sheet 1 to 2 minutes and transfer to a cooling rack to cool completely.

Spicy Citrus Cocktail Recipe

January 30, 2013

This spicy citrus cocktail is made with fresh tangerine juice and a splash of sriracha!

The Spicy Citrus Cocktail | Fake Food Free | A spicy rum cocktail made with orange and tangerine juices and a splash of sriracha!

I haven’t made cocktails for the blog in a while. That’s likely because we haven’t had a stocked bar since early last fall. Yes, when you know you are going to move across the country, the half empty bottles in liquor cabinet are the first things you make sure to finish up.

We finally have the basics back and I’ve said all week that I want to make a tangerine cocktail. Citrus season, Super Bowl party – whatever the excuse, I had a mission.
I enlisted my husband’s help and last night he said, “You could put Sriracha in it.” Why, yes, I could put Sriracha in it! I’m a huge fan of spicy cocktails – dustings of chili powder, jalapeno-infused spirits. I was thrilled with the idea.

Now, please excuse my glass rim-dusting skills. I am no expert. You’ll overlook an imperfect rim, once you taste the drink. The hot sauce adds just the slightest spicy flavor right out of the shaker. But I’ll warn you. Don’t nurse this one. The longer it sits the spicier it gets. Cheers!

The Spicy Citrus

Makes: 2 drinks

Ingredients:

2 oz. fresh tangerine juice

2 oz. fresh orange juice

1 tsp raw sugar

1/8 tsp sriracha

3 oz. gold rum

Ice

Raw sugar for rimming the glasses

2 slices blood orange or tangerine for garnish

Preparation:

Add the juices, teaspoon of raw sugar, sriracha and rum to a cocktail shaker. Stir to dissolve the sugar. Add a few ice cubes and stir again until well chilled.

Rim two martini glasses with sugar. Strain the cocktail into the glasses. Garnish with slices of citrus.

Page Tangerine Walnut Muffins Recipe

January 22, 2013

One change that goes along with living in the Bay Area is that I can no longer complain about the endless cold days of January and February. No, no complaining here. In fact, you can’t get much closer to perfect for me. Sunshine and jacket weather, nicely balanced with a gloomy day that requires a scarf and maybe gloves.

I’ve always considered citrus season a bright spot in a long, dreary winter. Now it’s a bonus during an already enjoyable time of year. And wow, did I completely underestimated how amazing citrus season would be around here!

I’m not unfamiliar with regular access to amazing oranges. I had my pick of them when we lived in Brazil, but four varieties of oranges, mandarins, tangerines, lemons and sweet limes is a whole new ball game. We’ve purchased so much the past two weekends, we can barely carry them back to our apartment. Yet the fruit basket is completely empty come the following Saturday.

I’m incredible picky about my citrus. Mainly the seeds and tough membranes. It’s such an issue for me that I still serve my oranges old school cafeteria-style, sliced in quarters and eaten like a fourth grader. I’ve just now come around to the peel-and-eat citrus like mandarins, if they are small, tender and sweet.

Last week I was introduced to a new favorite that meets all my criteria – Page Tangerines. They are a cross of clementines and minneolas (tangelos). They are unbelievably sweet and tender. Some people at the Farmer’s Market stall complained that they are a little hard to peel, but I didn’t mind this too much.

Page Tangerines, a cross of clementines and minneolas (tangelos). | Page Tangerine Walnut Muffins Recipe | Fake Food Free

California Citrus | Ferry Building Farmers Market, San Francisco | Fake Food Free

Given that I can’t seem to control myself, and always buy way too much citrus, I decided to use some in muffins this past weekend. Along with the sweet citrus, I added walnuts for a little crunch and a sprinkle of raw sugar on the top.

Page Tangerine Walnut Muffins Recipe

Makes: 12 muffins

Ingredients:
2 cups white whole wheat flour
3 tsp baking powder
1/2 tsp salt
1/3 cup raw sugar
3/4 cup milk
1/3 cup olive oil
1 large egg, beaten
1 tsp vanilla
3-4 Page tangerines, peeled and finely chopped
1 tsp Page tangerine zest
1/3 cup chopped walnuts
Raw sugar to top the muffins

Prep:
Preheat the oven to 400 degrees and grease the bottom of each muffin tin. Sift together the flour, baking powder and salt. Set aside. In a separate bowl whisk together the sugar, milk, olive oil, egg and vanilla.

Gradually add the wet ingredients to the dry, mixing just until combined. Fold in the tangerines, zest and walnuts. Divide into 12 muffins. Sprinkle the top of each muffin with about a 1/2 tsp of raw sugar. Bake for 18 to 20 minutes or until muffins are browned and a toothpick inserted in the center comes out clean. Cool and remove from pan.

Blood Orange Bulgur Wheat Salad with Honey, Meyer Lemon & Cilantro Dressing

February 6, 2012

This grain salad combines sweet blood orange with bulgar wheat and a honey, citrus and herb dressing.

Blood Orange Bulgur Wheat Salad with Honey, Meyer Lemon & Cilantro Dressing | Fake Food Free

I like a straight forward recipe name; something easy to remember and easy to write, if necessary. But sometimes it simply isn’t possible. Sometimes you must name all the ingredients that lie within because they are all too good to be left out.

Take this salad for example. Every part of it makes my taste buds happy. Leaving out any of the above listed ingredients wouldn’t express to you just how exciting it is. Start with the citrusy cilantro, followed by local honey, and then the excitement really begins with the Meyer Lemons. Consider it off the charts once the blood oranges come into play.

So I apologize for that long title, but I hope you will find every part of this salad as tasty as I did.

Blood Orange Bulgur Wheat Salad

Makes: 2 servings

Ingredients:

1 ½ cups cooked bulgur wheat

2 ribs celery, sliced

2 green onions, sliced

¼ cup fresh cilantro, chopped

¼ tsp salt

2 blood oranges, sliced

Prep

Combine all ingredients except the oranges in a mixing bowl and toss to combine. Top with the dressing (recipe below), and toss to coat. Divide salad onto two plates and top with orange slices. Serve room temperature or cold. Makes 2 servings.

Honey Meyer Lemon Cilantro Dressing

Ingredients:

Juice and zest of 1 Meyer lemon

2 tbsp extra virgin olive oil

1 tbsp honey

2 tbsp fresh cilantro, chopped

Pinch of salt

Prep

In a small bowl, whisk together the lemon juice and oil. Slowly whisk in the honey. Stir in the cilantro and salt. Pour over the bulgur wheat salad.

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Citrus Jicama Salad

June 17, 2011

Raise your hand if you’ve never had jicama.

No one? That’s what I thought.

I’m a little embarrassed to say that until this week, I had never had jicama. Embarrassed because while I’d read about it, recommended it as a new food to others, even saw it in the store, for some reason I never picked one up.

On a whim, about a week ago, I decided to buy one. Then, of course, it sat for several days while I was trying to figure out what to do with. I knew from every description I’d read that I would love it, but what to do, what to do.

If, like me, you’ve never had jicama which comes from the legume family, I’ll explain a bit about it. First of all, it is much more like a root vegetable than any legume or bean I’ve had. My research tells me it is native to Mexico and it has spread to Central America, China and Southeast Asia. It has a very high water content and I would equate the texture to a firm, crisp apple. The flavor is only slightly sweet, nothing like an apple to me and although it has a texture also like radishes, there is no spicy radish flavor either.

It seems to be best served as a slaw or salad, but I also read some recommendations to slice it and dip it in salsa. Apparently it can also be used as a substitute for water chestnuts. I did a little searching and combined some different components of several recipes I found, my favorite being from Simply Recipes.

I was right on to expect I would like jicama. I could have eaten an entire bowl of this stuff! I especially liked the sweet jicama with the juices combined with the savory garlic and spicy pepper. My husband thought it was a little too sweet so next time I’ll likely try a version with chili powder as was suggested by some readers via Facebook.

Citrus Jicama Salad
Adapted from Jicama Salad by Simply Recipes

Serves: 2 to 3

Ingredients

1 medium jicama, peeled and julienned or chopped
1 spring onion, sliced (white and greens)
1 sweet pepper sliced (I used banana)
2 tsp hot pepper, finely diced (I used mariachi)
1 tbsp fresh cilantro, chopped
1 orange, peeled, sliced
Juice of one orange
Juice of ½ lime
1 clove garlic, grated
Salt to taste

Prep

Place the jicama, onion, peppers and cilantro in a medium bowl and stir to mix ingredients.

In a small bowl, mix together the orange juice, lime juice and garlic. Pour the dressing over the vegetables. Toss to coat. Add salt to taste if desired. Refrigerate 15 to 30 minutes before serving.