March 31st – National Orange and Lemon Day

It is the last day of March, and we all can use a little more sunshine and vitamin C. When the day are hot , cold, rainy and anything in between, as it is usual at the very begging of the spring, it is so good to get some more color in our diet and life. Luckily, the last day of the month is a National Orange and Lemon Day. Week ahead of Easter Sunday, check some of the new, easy, and interesting recipes for oranges and lemons…

Orange Upside-Down Cake

Ingredients:

For the caramel topping:

• 2 medium oranges
• 3/4 cup granulated sugar
• 4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
• 1/4 teaspoon kosher salt

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest
• 1 cup buttermilk, well shaken
• Special equipment:
• 10-inch round cake pan

Preparation:

Make the caramel:

• Preheat the oven to 350°F.
• Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandolin and picking out seeds as you go; set aside.
• Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
• Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.

Make the cake:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
• Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
• With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it is still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

Lemon curd tart in olive oil Bottom

For the bottom:

• 2 tablespoons of almonds in the peel
• (Toasted in the oven and chilled )
• 3/4 cup of flour
• 1/4 cups powdered sugar
• a pinch of sea salt
• 2 oz of chilled butter (diced)
• 1 large yolk
• 3.5 tablespoons of good-quality olive oil

For the filling:

• 3 large lemons
• 3/4 cup of sugar
• 2 teaspoons of corn flour
• 2 large eggs + 2 large yolks
• 2 oz of butter (diced)
• 2 tablespoons of good olive oil

Preparation:

• We make the bottom of the tart.  Preheat the oven to 390 F. Mix the almonds with flour, sugar and salt until a powder is formed.  Add the butter and mix it in pulses until the mass starts to resemble a fine crumble.  Combine with egg yolk and olive oil, mixing until you get a smooth dough.  We spread the dough on the bottom and sides of the springform pan on the 9-inch round cake pan, cool in the refrigerator for 30 minutes.  Then, bake on the middle shelf for 13 minutes and cool.
• During this time, we make the filling . Rub the the lemon zest  from fresh lemon, for the required 1 tablespoon.
• then squeeze the juice ( you should have about 3/4 cup).
• Mix the peel, juice, sugar, flour, eggs, and yolks in a medium saucepan.  We bring to a boil, stirring constantly.  Cook for 2 more minutes, remove from heat, combine with butter and olive oil.  Pour the mass on the cooled down bottom and let it cool for at least 2 hours.

Carrot and orange soup

Ingredients:

• 24 oz of carrots, peeled and cut into 1/2-inch pieces,
• 2 tablespoons of olive oil,
• 1 cup of chopped onion
• 2 garlic cloves, chopped,
• 2-inch  piece of fresh ginger, finely sliced,
• 5 glasses of vegetable broth, juice, and peel of one orange,
• 1/2 teaspoon ground cumin
• 1 cup of fresh basil leaves and a few extra leaves for decoration
• 1/3 cup of almond oil.

Preparation:

• Preheat the oven to 390F.  Put a tablespoon of olive oil over the carrots and shake.  Fry on a baking tray until softened (about 25-30 minutes).
• Heat the remaining oil in a large pot.  Put the onion in it and sauté for 5 minutes.  Add garlic and ginger.  After a minute, add the baked carrot, add the broth and orange juice, add the zest and cumin.  Season with salt and pepper to taste and keep on the fire for another 10 minutes.  Chill the soup slightly and blend it to a smooth mass.
• Separately, mix the basil, almond oil and 3 tablespoons of water and pour the soup poured into the bowl with the basil oil.  You can also decorate with basil leaves.

Lemon bars

Ingredients:

• 3 cups all-purpose flour , divided 2 1/2 cups for crust and 1/2 cup for filling
• 2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting
• 1/2 tsp salt
• 12 tbsp unsalted butter melted
• 3 tbsp lemon zest of three lemons
• 3 cups sugar
• 8 eggs large, room temperature
• 1 cup lemon juice fresh

Preparation:

• Heat oven to 350F and line a 9×13 baking dish with parchment paper.
• Whisk together 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you would like a dash of vanilla can be added in with the butter at this step.
• Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
• While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light-yellow color. If you do not have a processor just mince the zest and mix with the sugar in a bag or bowl.
• Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however, and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.
• Pour in the lemon juice and add the eggs then mix very well until completely combined.
• Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
• Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

Salad with goat cheese, oranges, and cashews

Ingredients:

• 3 cups of lamb’s lettuce
• 1 orange
• 3 oz of  goat cheese
• 1/4  avocado
• 1 tablespoon of  olive oil
• 1 handful  cashews, chopped
• 1 tablespoon of  clarified butter
• 2 tablespoons of Maple syrup
• Handful of pomegranate seeds

Preparation:

• Melt the butter in a pan, add maple syrup and chopped nuts.  Fry over low heat for about 10 minutes, until the syrup thickens, and the nuts are lightly browned.

• Wash the lamb’s lettuce leaves, dry them, and spread them on a plate.  Add sliced ​​orange, pieces of goat roulade and slices of avocado.  Sprinkle with olive oil.
• Sprinkle the salad with caramelized cashews and pomegranate seeds.

Chinese Lemon Chicken

Ingredients:

• 1 1/2 lbs. boneless skinless chicken breasts cut into 1-inch pieces
• 2 eggs lightly beaten
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup + 1 tablespoon cornstarch
• oil for frying canola or vegetable oil
• 1/3 cup lemon juice
• 1/3 cup sugar
• 1/2 cup water
• 2 teaspoons sesame seeds
• 2 tablespoons sliced green onions
• 1 teaspoon grated lemon zest

Preparations:

• Place the eggs, salt, and pepper in a bowl. Stir to combine.
• Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
• Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
• Heat 3 inches of oil in a deep pan to 350 degrees F.
• Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
• Drain the chicken on paper towels.
• While the chicken is cooking, make the sauce. Place the lemon juice, sugar and water in a small saucepan and bring to a simmer.
• Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch mixture into the lemon juice mixture.
• Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has thickened.
• Toss the lemon sauce with the chicken. Stir in the lemon zest. Sprinkle with sesame seeds and green onions, then serve immediately.

Citrus salad with dates & pistachios

Ingredients:

Orange Salad:

• 1/4 cup  coconut flakes, toasted
• 1/4 cup thinly sliced red onion
• 3–5 oranges, peeled with a knife and sliced (use a mix of oranges, blood oranges, mandarins or other ripe citrus)
• 2–3 large handfuls of baby arugula (or baby spinach)
• 1/4 cup chopped or sliced Medjool dates
• 1/4 cup pistachios, pecan pieces or sliced almonds
• fresh mint or Italian parsley
• optional- crumbled goat cheese

 Citrus Vinaigrette:

•             4 tablespoons olive oil

•             2  tablespoons vinegar (champagne vinegar, sherry vinegar, red wine vinegar, apple cider vinegar)

•             2 tablespoons orange juice

•             1 tablespoon lemon juice (or lime)

•             1 tablespoon shallot (finely chopped) or sub 1 garlic clove, finely minced

•             1/4  teaspoon salt (more to taste)

•             1/4 teaspoon pepper

Preparation:

• Make the dressing – stir everything together in a small bowl.
• Toast the coconut (in a dry skillet over low heat) and soak red onions in a bowl of salted water (this optional, to remove the bite and bitterness- some people prefer the bite and bitterness.;)
• Cut the rinds off the oranges using a very sharp chef’s knife ( you can also peel by hand). Slice into 1/4 inch thick rounds.
• Place the arugula ( or baby spinach) on a platter to form the base of the salad. Layer the orange slices over top. Sprinkle with the chopped dates, nuts and toasted coconut.
• Drain and scatter the red onions. If using goat cheese, crumble it over top. Add some mint leaves and spoon the dressing over top. You will probably not need all the dressing.
• Add more cracked pepper if you like.
• Serve immediately.

Lemon Cous cous

Ingredients:

• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp minced garlic (1 large clove)
• 1 1/4 cups low-sodium chicken broth (or vegetable broth)
• 1 tsp lemon zest
• 2 Tbsp fresh lemon juice
• Salt
• 2 Tbsp chopped fresh parsley, or more to taste (optional)*
• 1 cup (6 oz) couscous (not pearl couscous)

Preparation:

• Heat olive oil in a medium saucepan over medium-low heat.
• Add garlic and sauté until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
• Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
• Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 – 5 minutes off heat.
• Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

Herrings in the citrus marinate

Ingredients :

• 4 pc of herring filets
• 1 1/2  cup of milk
• 2 oranges
• 1 lemon
• 1 lime
• 1 Tangerine
• 1 red onion
• 3 tablespoons of Olive Oil
• 3 cloves
• Pink peppercorn for the taste

Preparation:

Soak the herring fillets in milk overnight. Pour milk over the herring and leave it in the fridge – preferably overnight.

prepare the marinade.  Scald orange, lime, lemon, and mandarin and wash thoroughly.  Rub the peel from the citrus (put a few pieces aside for decoration), then squeeze the juice.  Combine all the marinade ingredients in a bowl.

Take the herring out of the milk, wash the slices in cold water and dry them with a paper towel.  Cut diagonally into thin strips and then add them to the prepared marinade.  Put in the fridge for a few hours.  During this time, mix the herring several times.

Fillet the second orange and cut into small cubes.  Cut the onion into feathers or cubes.  Take the herring out of the marinade.

Put the sliced ​​orange on the bottom in the prepared dish and put pieces of herring on it.  We pour lemon oil over them and sprinkle with onion.  Repeat the activity until the ingredients run out.  Decorate the top with citrus peels.

Homemade Lemon Gum Drops

Ingredients:

• 3/4 cup lemon juice, fresh-squeezed
• 1 (1 3/4-ounce) box fruit pectin, powdered
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 drop yellow food coloring (optional)
• Granulated sugar, for finishing

Preparation:

• Line a 9-inch x 5-inch loaf baking pan with aluminum foil.  Lightly spray with non-stick cooking spray.
• In a large heavy saucepan over medium-low heat, add the lemon juice, fruit pectin, and baking soda.
• Bring just to a boil (the mixture will foam up vigorously), then reduce heat to low (do not let the mixture boil again) and keep on the low heat.
• In a medium-size saucepan over medium-high heat, combine sugar and corn syrup, stirring constantly, and bring to a boil. Once the mixture comes to a boil, stop stirring, and let it boil until it reaches 280 degrees F. (soft-crack stake) on your candy or cooking thermometer.
• If you do not have a cooking thermometer, you can test the candy by dropping a small amount of the candy mixture into cold water.  The candy is ready when it separates into hard threads that are not brittle.
• Carefully and slowly pour the hot sugar/corn syrup mixture into the hot juice mixture, stirring constantly (this will take a couple of minutes).  When the two mixtures are combined, remove from heat, and add the food coloring (if using).   Let the mixture stand for 2 minutes, then skim off any foam (if there is any) from the surface.  Pour the candy mixture into the prepared pan.
• Let sit at room temperature, uncovered, for at least 12 hours or overnight.
• Lift aluminum foil from the pan and remove foil from the sides.  Cut the gumdrops into 3/4-inch squares with a knife dipped into sugar.  Roll gumdrop squares in sugar.  NOTE: They will be sticky.  I ended up having to roll them in my hands and then in the sugar.
• Let stand uncovered at room temperature for 1 hour.  If desired, roll in additional sugar.  NOTE: As they still were a little sticky, I placed them in the refrigerator.
• Store gumdrops in an airtight container in the refrigerator in a single layer.
• Makes about 50 gumdrops.

Citrus Salad with Fennel Vinaigrette

Ingredients:

Sesame clusters:

• 1 large egg white
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup sesame seeds

Dressing and salad:

• 1/3 cup olive oil
• 1/4 small fennel bulb, finely chopped, plus 1/2 cup chopped fronds
• 1 small shallot, finely chopped
• 2 tablespoons finely chopped peeled ginger
• 1 teaspoon fennel seeds, crushed
• 1/4 cup white wine vinegar
• 2 tablespoons honey
• Kosher salt, freshly ground pepper
• 4 navel oranges, blood oranges, tangerines, and/or grapefruit
• 10 cups mixed hardy salad greens (such as radicchio, Frisee, and/or endive; about 1 pound)
• 1 cup fresh flat-leaf parsley leaves

Preparation:

For sesame clusters:

• Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
• Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
• DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.

For dressing and salad:

• Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8–10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
• Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
• Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.

Lemon Cheesecake Crescent Rolls

Ingredients:

• 2 cans (8 oz each) refrigerated crescent dinner rolls
• 4- ounces 1/3 Less Fat Cream Cheese , softened
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1 egg yolk , lightly beaten
• 1 teaspoon lemon zest
• 1/2 tablespoon pure vanilla extract

Egg Wash and Topping

• 1 large egg , lightly beaten
• turbinado sugar

For the Glaze:

• 1/3 cup powdered sugar
• 1 tablespoon lemon juice

Preparation:

• Line a large plate or baking sheet with wax paper.
• Unroll dough to form 16 triangles.
• Transfer triangles to wax paper lined plate. Set aside.
• In your mixer’s bowl, beat cream cheese, sugar, and flour until well combined.
• Add egg yolk and beat until incorporated.
• With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
• Place 1 heaping tablespoon of filling at center of wide end of each triangle.
• Starting at the wide end, roll to opposite point; pinch edges to seal.
• Keep rolls pointed side down and curve into crescent shape.
• Place in the freezer for 30 minutes.
• Preheat oven to 375.
• Lightly spray a baking sheet with cooking spray.
• Remove crescents from freezer and transfer to prepared baking sheet.
• Brush crescents with egg wash and sprinkle with turbinado sugar.
• Bake for 12 minutes, or until puffed up and lightly browned.
• Remove from oven and transfer to a wire rack to cool.

Make the Glaze:

• Place powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable.
• Add more sugar or lemon juice, as necessary, to achieve desired consistency.
• Drizzle over crescents.
• Serve.

Orange Creamsicle Macaroons

Ingredients:

• 2 egg whites
• 12 ounces (340 g) unsweetened shredded coconut
• 1 (14-ounce [414-ml]) can full-fat coconut milk
• 1/4 cup (60 ml) honey
• Zest of one orange (about 1/2 tablespoon [7 ml])
• 1 tablespoon (15 ml) orange juice
• 2 teaspoons (10 ml) vanilla extract
• Pinch salt

Preparation:

• Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• In a medium bowl, beat the egg whites until medium peaks form.
• In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
• Fold the egg whites into the coconut mixture.
• Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
• Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.

Meyer Lemon Ricotta Cookies

Ingredients:

• 2½ cups all-purpose flour
• 2 teaspoon baking powder
• ½ tsp baking soda
• 1 teaspoon fine sea salt
• 4 ounces softened unsalted butter
• 2 cups sugar
• 2 large eggs at room temperature
• 15 ounces whole milk ricotta
• 1 teaspoon vanilla
• 3 tablespoons Meyer lemon juice or regular lemon juice
• 1 Meyer lemon finely zested or regular lemon zest
• Lemon Glaze
• 2 cups powdered sugar
• 4 tablespoons Meyer lemon juice
• 1 Meyer lemon finely zested *add lime or orange zest for color and a little extra flavor

Instructions

• Preheat the oven to 375 degrees F.

Cookies

• Mix the flour, baking powder, baking soda and sea salt together in bowl and set aside
• In the bowl of your stand mixer combine the butter and the sugar, beat until light and fluffy, 2-3 minutes
• Add the eggs one at a time until well blended.
• Add ricotta, lemon juice, vanilla, and zest, mix until well blended.
• **If the ricotta has liquid with it, strain the ricotta to get rid of any extra liquid. The drier the ricotta the better.
• Add in dry ingredients and mix just enough to incorporate
• Chill the batter/dough in the refrigerator for at least 1 hour before baking. This essential to the success of the cookies.
• Chilling the batter for up to 4 hours or overnight is even better.
• Line two cookie sheets with parchment paper, and place cookies about an inch apart.
• Cookies should be no larger than 1 tablespoon in size, anything larger than 1 Tablespoon will yield flat (pancake-like) ricotta cookies. **This is a must! Larger cookies will not bake properly, they will flatten out and look more like badly made sugar cookies.
• Bake for 15-20 minutes, until the cookies begin to brown slightly on the edges.
• Allow cookies to cool for 15 minutes on a wire rack or until cool to the touch
• Lemon Glaze
• In a small bowl mix the confectioners’ sugar, Meyer lemon juice and zest together until well blended.
• Using a tablespoon, spoon the glaze onto the cookie and spread it around using the bowl of the spoon.
• Allow cookies to dry for about 30 minutes. (If the container is too air tight they will soften as they sit, and by the third day the texture will not be as good)

Orange jam with wine sorbet

Ingredients:

for Confit:

• 6 small oranges
• 5 glasses of sugar
• 1 stick of cinnamon
• 1 star anise
• Sherbet
• 2 cups of fresh orange juice
• (strained and chilled)
• 1/4 cup of white dessert wine

Preparation:

Make  the confit:

• From each orange cut the heel. 1.5 cm at the top and 5 mm at the bottom. Stick a knife into the center of each fruit and cut the flesh into quarters, leaving the albedo (white film) and skin intact. In each fruit we put a spoon between the flesh and the albedo. Then we stuff the pulp, leaving the skin intact. Boil water in a large saucepan, add the skins, reduce the heat, and cook until the skins are soft, about 15 minutes. Take out with a slotted spoon.
• To make a syrup, mix 4 cups of water and 4 cups of sugar in the same saucepan.
• Cook until the sugar dissolves, about 5 minutes.
• Pour out 3/4 cup of the syrup (it will be needed for the sorbet) and cool it in the refrigerator. To the rest of the syrup, add the precooked skins, cinnamon, and anise.
• Cover the surface with parchment paper and cook over low heat (turning it over from time to time) until the albedo is transparent and the skins are soft (30-40 min).
• Cool it down.
• Put the skins on a tray, sprinkle with the remaining sugar and put them in the freezer.
• Make sorbet. Mix the juice, the remaining 3/4 cups of syrup and wine.
• Pour into an ice cream maker and freeze according to the instructions or fill a plastic container, put it in the freezer and freeze, stirring from time to time.
• Fill the orange peel with the finished sorbet.