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Citrus Recipes
   
 

 

   
  Citrus Cake    
 

1 white cake mix                                  1 3oz. pkg orange or lime gelatin
¾ cup corn oil                                      4 eggs
½ cup pureed citrus (prepared by washing fruit, removing seeds and chopping in a blender)
2 fruits – orange and lime or calamondin and kumquat

Combine cake mix and dry gelatin.  Beat oil and eggs together.  Add citrus and dry ingredients.  Stir.  Mix in egg and corn oil. Pour into greased and floured Bundt pan.  Bake in 350 degree preheated oven for 1 hour.  Remove from oven when toothpick inserted into top of cake comes out clean.  Let cool 15 to 20 minutes and turn out on cake plate.  While still warm, spread glaze thinly on top and let it run down the middle and sides.
                    Glaze:
½ cup citrus juice
½ cup butter or margarine
2 cups powdered sugar
Combine smoothly. Use before glaze sets.

   
         
  Orange Muffins      
 

2 cups biscuit mix
2 Tbsp. sugar
1 egg, slightly beaten
11/4 Tbsp. grated orange peel
2/3 cup orange juice
2 Tbsp. sugar
1 tsp. ground allspice

Combine 2 Tbsp. of sugar and allspice and set aside.  Grease and flour bottoms of 12 muffin cups.  Mix the rest of the ingredients.  Spoon into muffin cups filling them about 2/3 full.  Sprinkle with sugar and spice mixture.  Bake in preheated 400 degree oven for 15 minutes.

   
       
  Orange Rice Soup    
 

1 ½ lb. ground beef                                1 tsp. salt
3 tsp. butter                                             1 cup finely chopped onion
½ cup finely chopped green pepper     1 large garlic clove, minced
1 jalapeno pepper, minced                    1 cup orange juice
3 ½ cups beef broth or 2 cans undiluted beef broth
7 cups water                                          ¾ cup uncooked rice
1 tsp. thyme

Mix ground beef with salt.  Shape into ½ inch meatballs.  In a large, heavy kettle melt butter over medium heat.  Brown meatballs set aside and keep hot.  Add onion, green pepper, garlic and jalapeno pepper to kettle.  Cook until vegetables are tender.  Add orange juice. Bring to a boil.  Stir in rice and thyme.  Add meatballs and cook 10 minutes longer.

   
       
  Orange Marmalade      
 

Wash 6 oranges, quarter and remove seeds.  Put through food chopper.  Measure.  Add 3 cups water for each cup of pulp.  Bring to a boil in a large kettle and cook covered for 15 minutes. Let stand overnight.  This is called “stock”.

Measure 3 cups of stock and put it in a heavy sauce pan, add in ½ cup lemon or lime juice.  Bring to a boil and add 3 cups of sugar.  Stir to dissolve sugar and cook rapidly, until jelly or candy thermometer reaches 220 degrees.   Remove from heat.  Let cool to 190 degrees.  Skim.  Pour into hot sterilized canning jars.  Seal and process in boiling water bath for 10 minutes.

Use same method for Combination Marmalade (1 orange, 1 grapefruit, 1 lemon) and Grapefruit Marmalade (2 grapefruit); Tangerine Marmalade (3 tangerines and 1 lemon) using 2 ¼ cups sugar for tangerine to 3 cups of stock.

   
         
  Lemon Orange Marmalade      
 

4 oranges
4 lemons
Sugar

Wash fruit and remove peel.  Slice peel very thin.  Cover the peel with water and cook until very tender, adding more water as needed. Cut the fruit pulp into thin slices, removing seeds and white “rag”.  Drain peel and add the fruit.  Measure.  Add twice the amount of water as fruit mixture and 1/8 tsp. salt. Boil rapidly for 25 minutes.  Measure and add equal amount of sugar.  Boil 15 minutes or until jelly stage is reached.  Allow to cool slightly.  Skim and pour into sterilized canning jars.  Seal and process in boiling water bath for 10 minutes.

   
         
  Kumquat Marmalade      
 

2 quarts kumquats, seeded – this should make about eight cups – put in sauce pan and add:
1 cup of water
6 slices fresh ginger root
         Bring to a boil and simmer for 20 minutes.
         Cool and puree in blender.
8 cups fruit pulp (produced by above process)
10 cups sugar
1 pkg. liquid pectin

Bring fruit and sugar to a boil for one minute stirring constantly.  Remove from heat, add pectin and stir for about two minutes.  Pour into sterilized jars and seal.  Process in boiling water bath for 10 minutes.

   
         
  Kumquat Preserves      
 

4 cups kumquats washed and sliced at end
3 cups sugar
1 cup water

Bring sugar and water to a boil for 5 minutes.  Add kumquats to boiling syrup and cook for 45 minutes.
Put into hot sterilized jars, seal and process for 10 minutes in a boiling water bath.

   
         
  Super Punch      
 

Juice of 10 oranges
Juice of 6 lemons
5 bananas sliced thin
½ cup crushed pineapple
1½ cups light rum 
1 cup honey
2/3 cup grenadine syrup
6 drops angostura bitters
Lemon slices – sprigs of mint
Crushed Ice

Combine all ingredients, except lemon slices, in a large bowl. Pour 1/3 at a time into blender and blend until smooth.  Pour into large punch bowl over crushed ice and after all three parts are added, float lemon slices and mint on top. Serve

     
         
    Key Lime Cheesecake with Fresh Pomegranate Sauce    
 

 

1 ½ cups graham cracker crumbs
1/3 cup butter or margarine
Combine above ingredients and press into 8 ½ inch springform pan on bottom and sides. Chill.

1 8oz. pkg. cream cheese, softened
1 can sweetened condensed milk (14 oz.)
¾ cup key lime juice                                      
1 pkg. unflavored gelatin                              1 cup warm water
¼ cup water                                                   2 Tbsp. cornstarch
1 cup whipping cream, whipped                  ½ cup warm water
Beat cream cheese and sweetened condensed milk until smooth.  Stir in key lime juice.  Soften gelatin in 1 cup water.  Warm over low heat to dissolve.  Gradually stir into cream cheese mixture.  Fold in whipped cream.  Pour into prepared crust.  Chill to set.

                    Fresh Pomegranate sauce:
Skin and separate one big pomegranate.  Put in pan with ¾ cup sugar or honey and ½ cup water.  Bring to a boil.  Dissolve 2 Tbsp. cornstarch in ¼ cup water.  Add to sauce and stir constantly until thick.  Strain and allow to cool to room temperature.  Spread over cheesecake.

   
         
    Lemon Bread    
 

 

¾ cup butter or margarine              1 cup sugar
2 eggs, slightly beaten                       ½ tsp. salt
1½ cups flour                                    1 tsp. baking powder
peel of one lemon                               juice of one lemon
½ cup milk                                         ½ cup chopped nuts
1/3 cup confectioners’ sugar

Cream butter and sugar together.  Add grated lemon peel and eggs, then beat until light.  Sift dry ingredients together.  Add to first mixture alternating with milk.  Mix well.  Add nuts. Pour into two bread pan.  Bake 50 minutes at 325 degrees.  Cool slightly, remove from pans and pour mixture of confectioners’ sugar and lemon juice over loaves.

   
         
    Quick Tangerine Jam    
 

 

To be refrigerated until used.

2 cups tangerine pulp and juice
1 lemon pulp and juice
1 tsp. grated tangerine peel
11/2 cups sugar

Be sure seeds are not left in pulp.  Combine all ingredients and boil rapidly for 10 minutes or until syrupy and clear.  Pour into clean hot jars and refrigerate.

   
         
    Tangerine and Avocado Tossed Salad    
 

 

4 tangerines, peeled and sectioned
1 avocado, peeled, seeded and sliced
3 Tbsp. lime juice
6 Tbsp. corn oil
½ tsp. salt
1 head lettuce, washed and drained
1 cup chopped celery
1 cup thinly sliced cabbage

Lightly mix avocado slices and tangerine sections with 1 Tbsp. lime juice, corn oil and salt and set aside.  Tear lettuce into small pieces and add celery and cabbage.  Chill.  Just before serving, toss lettuce, celery and cabbage mixture with oil combination.  Add tangerines and avocados. Serve.

   
         
    Glazed Grapefruit - Microwave    
 

 

2 grapefruit
1/3 cups currant jelly or raspberry jam
½ tsp. cinnamon

Cut grapefruit in half, loosen sections with a spoon.  Put on 4 serving dishes.  Spread 2 tsp. jelly or jam over each half, sprinkle with cinnamon.  Microwave at full power for 31/2 minutes.

   
         
    Grapefruit Ambrosia    
 

 

1 grapefruit
5 oranges
3 tangerines
½ cup grated coconut

Peel grapefruit and oranges in a spiral, removing peel and white pith beneath it.  With a slim sharp knife cut down just inside a section and then up the other side lifting the section out.  Repeat all the way around the fruit.  Do this over a bowl so as not to lose the juice.  Discard seeds.  Peel tangerines and remove white pith and seeds.  Section, refrigerate.  Add coconut before serving.  Serve in individual dessert dishes or in a large glass bowl.