The KCET Food and Farmer's Kitchen Recipe Contest: Citrus

Photo courtesy ProBuild Garden Center

Winter is citrus season! And though orange, grapefruits, tangerines and the rest aren't grown here as abundantly as they once were, SoCal is still strongly associated with the brightly colored orbs. And so, KCET Food and The Farmer's Kitchen has chosen this splendid fruit as our next recipe contest star ingredient!

Send us your favorite citrus-based recipe, be it sweet or savory, simple or complicated, raw or cooked. The creator of our very favorite recipe will win a gift basket full of goods made and sold in Southern California, including:

  • An apron from the Hollywood Farmers' Market in L.A.
  • A jar of raw Wooly Blue Curl Honey from Klausesbees in Tehachapi.
  • Three jars of nut butters (peanut butter, fruit-nut spread, and cashew butter) from Magee's in Los Angeles.
  • Two cans of olives from Graber Olive House in Ontario.
  • A white truffle olive oil, an orange-infused olive oil, and a lavender spice blend from Fig & Olive in West Hollywood.
No recipe is too simple or too complicated; they're all contenders. Just be sure to submit the recipe by noon on Monday, January 28, 2013.

Leave it in the comments section below or email it to Living editor Katherine Spiers by the deadline (January 28 at noon). We'll spend the week with Chef Ernest Miller of the HFK cooking and tasting the submissions, and the winner will be announced at noon on February 4. For official contest rules, visit this link.

Happy cooking!

Check out some of our past winners:
Apple Tarte Tatin Crumble
Apple Clafoutis
Tomato Bread Pudding
Tomato and Corn Pie


Eat better by following KCET Food on Facebook, Twitter, and Tumblr.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

Guest Recipe: Homemade Caramel deLites/Samoas

Next

Everybody Wins When You Buy a Growler

LEAVE A COMMENT Leave Comment  

user-pic

Recipe: Orange Honey Butter Chicken
4 Servings
Ingredients:
8 Bone-in Skin-on Chicken Thighs
1 cup Butter
1 Onion, minced
1 cup Honey
4 Navel Oranges
2 tablespoons Dijon Mustard
2 teaspoons Crushed Dried Rosemary

Directions:
1. Preheat the oven to 400 degrees F.
2. Sprinkle salt, pepper and all-purpose flour over each chicken thigh.
3. In a baking dish, put butter and minced onion. Heat in a microwave until butter is melted. Then put chicken thighs into the baking dish and coat well. Bake for 20 minutes.
4. In the meantime, make sauce. In a bowl, squeeze the 4 navel oranges and add honey, dijon mustard and rosemary. Mix well.
5. After 20 minutes, take the baking dish out of the oven and spread the sauce over chicken thighs. Place the baking dish back into the oven and bake for another 20-25 minutes. (Brush the sauce occasionally until the sauce is gone)

user-pic

Recipe:Desert Soup
2 servings
Ingredients:
2 Navel Oranges
1 Mango, pitted and diced small
2 tablespoons Honey
1/4 cup Milk
4 tablespoons Water
2 tablespoons All-purpose flour
4 tablespoons Greek Yogurt, plain
2 scoops Vanilla Ice Cream for serving, optional

Directions:
1. Peel oranges leaving most of white membrane on. Cut oranges up. Put oranges, diced papayas and water in a blender and puree until smooth.
2. Transfer to a saucepan, heat over medium heat and bring to boil. Add milk, greek yogurt, honey and all-purpose flour. Reduce heat and simmer until thickened stirring constantly. Let cool then refrigerate for 2-3 hours.
3. When served, sprinkle orange zest on top. Place 1 scoop of vanilla ice cream on the soup if desired.

user-pic

Recipe: New Bloodhound Cocktail
The Greyhound is an old standard. This version adds a blood orange element for sweetness, and mint essence, which combines very well with grapefruit juice.
1 oz. high quality vodka
1/2 oz. Solerno Blood Orange Liqueur
3 oz. ruby red grapefruit juice
1 oz. Torani Blood Orange Syrup*
Superfine sugar
Mint sprig
Moisten outer rim of cocktail or old-fashioned glass with grapefruit juice and coat with superfine sugar.
Fill to 3/4 full with cubed or cracked ice.
Add vodka, blood orange liqueur and grapefruit juice.
Stir well.
Pour in blood orange syrup, which will sink to bottom, creating a nice visual effect.
If desired, drink can be stirred to blend blood orange syrup, which will soften the acidity of the grapefruit juice, sweetening the drink.
Garnish with mint sprig.
*Note: Fresh blood oranges only come around for a short time each winter, and can sometimes be found at finer grocery markets. If you can get fresh, all the better (you want the ones that are dark purple inside). Sweeten to taste fresh blood orange juice with simple syrup, and substitute for the Torani Blood Orange syrup in recipe.

user-pic

Recipe: New Bloodhound Cocktail
The Greyhound is an old standard. This version adds a blood orange element for sweetness, and mint essence, which combines very well with grapefruit juice.
1 oz. high quality vodka
1/2 oz. Solerno Blood Orange Liqueur
3 oz. ruby red grapefruit juice
1 oz. Torani Blood Orange Syrup*
Superfine sugar
Mint sprig
Moisten outer rim of cocktail or old-fashioned glass with grapefruit juice and coat with superfine sugar.
Fill to 3/4 full with cubed or cracked ice.
Add vodka, blood orange liqueur and grapefruit juice.
Stir well.
Pour in blood orange syrup, which will sink to bottom, creating a nice visual effect.
If desired, drink can be stirred to blend blood orange syrup, which will soften the acidity of the grapefruit juice, sweetening the drink.
Garnish with mint sprig.
*Note: Fresh blood oranges only come around for a short time each winter, and can sometimes be found at finer grocery markets. If you can get fresh, all the better (you want the ones that are dark purple inside). Sweeten to taste fresh blood orange juice with simple syrup, and substitute for the Torani Blood Orange syrup in recipe.

user-pic

Orange Lavender Cake - It's a nice taste of Spring in Winter!

Gluten free. Grain free. Dairy free. Paleo friendly too!

Recipe here: http://www.purefreshdaily.com/menu/desserts/lavender-orange-cake

user-pic

Orange Lavender Cake - It's a nice taste of Spring in Winter!

Gluten free. Grain free. Dairy free. Paleo friendly too!

Recipe here: http://www.purefreshdaily.com/menu/desserts/lavender-orange-cake

user-pic

Tropical Whole Lemon Pie
1 large lemon
4 eggs
8 Tablespoons butter, melted
1 teaspoon vanilla
1½ cups sugar
¼ cup shredded sweetened coconut
1 Tablespoon flour
1 teaspoon grated ginger
1 unbaked pie crust

Cut ends off lemon. Cut remaining lemon into small chunks, removing seeds. Place chunks in blender or food processor. Add remaining ingredients. Blend until smooth and creamy. Mixture will be runny. Pour into unbaked pie shell. Bake at 350 degrees for 40 minutes. Cover crust if it becomes too browned. Refrigerate and cool for one hour before cutting. Serve with whipped cream or sprinkle with powdered sugar.


I live in Arizona and have a lemon tree in my back yard so I’m always looking for recipes that are easy and use a lot of lemon. I found this recipe about three years ago and have been modifying it since then to add other dimensions to an already tasty pie. The pie has a really defined lemon taste so the addition of ginger and coconut only adds to its flavor profile without distracting from the lemon taste. I hope you enjoy it as much as we do. (This is the easiest pie I have ever made. I use my blender because I am too lazy to get out my food processor and it works every time.)


user-pic

RECIPE:
Winter Fruit Salad with Vanilla Scented Lemon Honey Drizzle
2 oranges
2 blood oranges
1 large grapefruit
1 pineapple
2 starfruit
3 kiwi fruits
2 pears
1 pomegranate
1 T. lemon juice
1/4 c. honey
1/4 t. vanilla

1. Peel the oranges and grapefruit and remove the white pith. Place the whole blood orange segments in a large bowl. Cut the regular orange segments in half and put them in the bowl. Cut the grapefruit sections into three pieces and put them in the bowl.

2. Next cut the pineapple into bite sized chunks. Slice the starfruit so that it makes a star. Peel the kiwi and slice. Put all three fruits into the bowl.

3. Peel and slice the pears. Put them in a bowl with 2 tablespoons of lemon juice and 1 cup of water. Let them sit for 5 minutes in the solution so that they do not brown. Drain the pears and add them to the bowl.

4. Cut the pomegranate in half and remove as many seeds as you would like and add them to the bowl for color. Gently toss the fruits together to combine.

5. In a small bowl whisk together the lemon juice, honey, and vanilla. Drizzle over top of the fruit and toss to coat. Refrigerate for several hours and enjoy.

user-pic

Custard Citrus Tart

Ingredients:
Custard Filling
9 ounces eggs
4 ounces sugar
1/4 teaspoon salt
1 1/4 pint milk
1/4 teaspoon nutmeg
1 tablespoon Grand Marnier

Pie Dough
20 ounces pastry flour
13 ounces shortening
5 ounces water, cold
2 teaspoons salt
1 ounce sugar
2 tablespoons citrus zest (lemon, lime, orange, grapefruit, etc.)

Directions:
Make the pie dough, combine shortening and flour. Mix salt and sugar into water and combine with flour mixture. Roll out, lay over pie pans and line them with the dough. Let rest for 3-4 hours.
Make the custard filling, combine eggs, sugar, salt, nutmeg and Grand Marnier. Blend, then stir in milk, removing foam as necessary. Place custard filling into pie shells. Bake at 450°F for 15 minutes, then reduce to 325°F and bake for 20-30 minutes or until pie has set. Supreme an orange and grapefruit. Place on top of baked pie, when cooled, facing the same direction in an alternate pattern.