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eG Cook-Off #68: Citrus Fruits


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8 minutes ago, kayb said:

I guess my favorite citrus dish of all time has to be lemon icebox pie. 2 cans condensed milk, five eggs, 3/4 cup lemon juice. Two pie shells (I usually use the graham cracker ones). Bake 20 minutes at 350 and chill overnight. Serve with a dollop of whipped cream.

 

I must have made a million of 'em over the years.

 

I think I'll make that this week.  Mother made it, but I've never made one so now is the time.  We're seeing good big hard lemons in our markets right now.  I detest the times of year when all we get are little lemons with thin skins and they're already soft when the supermarket puts them out.

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26 minutes ago, kayb said:

I guess my favorite citrus dish of all time has to be lemon icebox pie. 2 cans condensed milk, five eggs, 3/4 cup lemon juice. Two pie shells (I usually use the graham cracker ones). Bake 20 minutes at 350 and chill overnight. Serve with a dollop of whipped cream.

 

I must have made a million of 'em over the years.

 

Thanks for reminding us of this workhorse, my m-i-l's "go to".       She topped it with (canned) cherry pie filling.    I let the lemon flavor carry the load.   I also don't bother with a crust but rather butter the mold and simply coat it with graham or cookie crumbs.    Lighter and enough suggestion of crust.

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9 minutes ago, Margaret Pilgrim said:

Thanks for reminding us of this workhorse, my m-i-l's "go to".       She topped it with (canned) cherry pie filling.    I let the lemon flavor carry the load.   I also don't bother with a crust but rather butter the mold and simply coat it with graham or cookie crumbs.    Lighter and enough suggestion of crust.

And I'd go for the crust and then top it with a dark chocolate ganache.  But then I'll top just about anything with a dark chocolate ganache.

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Darienne

 

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  • 1 month later...

Checked on the old kumquat. Apparently the rains have impacted positively. The fruit smells great. So...marmalade on deck within a week or so. 

 

kumquat.JPG

Edited by heidih (log)
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This morning my husband and I made an ersatz Atlantic Beach Pie. Ersatz because he isn't crazy about the saltine crust, so we made a crust with biscotti. As if saltines aren't ersatz enough for a pie crust!Totally easy and you could probably use various flavors of biscotti, whatever was on hand or your favorite.  Isn't the filling pretty similar to a lemon icebox pie? Lots of lemon juice, 4 egg yolks, one can of sweetened condensed milk and a handful of zest. Still in the fridge, to be eaten as a late dessert. I need a LOT of treats these days.

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15 hours ago, Katie Meadow said:

This morning my husband and I made an ersatz Atlantic Beach Pie. Ersatz because he isn't crazy about the saltine crust, so we made a crust with biscotti. As if saltines aren't ersatz enough for a pie crust!Totally easy and you could probably use various flavors of biscotti, whatever was on hand or your favorite.  Isn't the filling pretty similar to a lemon icebox pie? Lots of lemon juice, 4 egg yolks, one can of sweetened condensed milk and a handful of zest. Still in the fridge, to be eaten as a late dessert. I need a LOT of treats these days.

 

Yep, that's pretty close to lemon icebox pie. I do mine with a graham cracker or vanilla wafer crust, which is pretty close to biscotti....

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Had two huge seedless oranges sitting around and decided to try to find a 'whole orange'  cake online.  Discovered Sunset's Whole Orange Cake on Food 52.  Don't have a bundt pan so did it in an angel food pan.  Did not add the glaze.     BUT...this cake is incredible.  Delicious.  Absolutely delicious.   I think we have a new recipe in the repertoire. 

 

Interesting footnote to the recipe.  It came originally from a cake called Kissimmee Orange Cake and it used Florida oranges which have a thinner skin.   I had two very large seedless types so I cut the peel and pith from the one orange which ended up giving me the correct amount of orange to put into the cake. 

 

The bundt pan cake with the decorously draped white glaze would look much prettier, of course. DSC01903.thumb.JPG.773e45db727d51ed37c8a76dc1165b68.JPG

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  • 9 months later...

My tangerines are a pretty color but suck - as in major mouth pucker. Valencias and kumquats are very late - another month I think. But with an abundance you can play, Sour guys as the acid in a dish. Peel, even before flesh sweet can be great zested in marinades, dressings, braises.  Quick pickled beets and carrots are lovely with some peel. I just use the potato peeler thing and drop in a few. I tend to quickly broil thinner fish fillets and some peel under them, and  squeeze of juice at service - much more than sum of parts. 

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Just thought of the members doing lots out of Vivian Howard's new book which includes a preserved citrus using a mix of citrus. Hope thy share their experiences here. She calls it "Citrus Shrine"

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On 1/11/2021 at 4:33 PM, heidih said:

I tend to quickly broil thinner fish fillets and some peel under them, and  squeeze of juice at service - much more than sum of parts. 

ooh!  I'm gonna do that this weekend with these flounder filets I have in my freezer.  

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On 3/26/2020 at 4:13 PM, Darienne said:

Had two huge seedless oranges sitting around and decided to try to find a 'whole orange'  cake online.  Discovered Sunset's Whole Orange Cake on Food 52.  Don't have a bundt pan so did it in an angel food pan.  Did not add the glaze.     BUT...this cake is incredible.  Delicious.  Absolutely delicious.   I think we have a new recipe in the repertoire. 

When David picked up this topic again on Monday, I could see my cake just above his post.  So Ed bought me some oranges yesterday, smallish, from Spain, very tasty (which is always a wonderful surprise) and so I'm off to make that cake again.  Maybe I'll add the glaze this time...

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I had a turkey breast I was going to smoke yesterday, but it was cold and windy and I didn't want to fool with it. So I threw together a sauce with the zest and juice of a Valencia orange, a little sesame oil, a healthy glug or two of tamari, and some gochujang. Meant to put garlic, but forgot it. The turkey breast, one from my local farmer, was boneless and skinless, and had dry-brined for two days. I plopped it in a baking dish, poured the sauce over and around, and baked. 

 

Kids said it was great, and they were glad I'd forgotten the garlic.

 

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I made the citrus and herb baked chicken that has been posted by many others before, forgot how easy and tasty it is, will put it in the regular rotation. I have a couple of pounds of mandarins in the fridge, used some of those. Used sliced shallot instead of onion. Love the citrus slices after they have been baked in the mingled juices, a savory/sweet blend.

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When you supreme an orange, why is it pronounced as if the word were spelled 'suprem'?

 

Oh, I just supremed an orange for my mid-morning drink.  And later this afternoon, I am going to supreme 3 or 4 blood oranges to make the "Blood Orange Olive Oil Cake'. 

Edited by Darienne (log)
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4 minutes ago, Darienne said:

When you supreme an orange, why is it pronounced as if the word were spelled 'suprem'?

 

 

Because French. Or kitchen French at least, which might not be exactly the same thing.

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"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Well today's supper cake was finally to be the Blood Orange Olive Oil Cake.  To that end, I attempted to supreme (regular or cooking pronunciation) three blood oranges and made quite a mess of it.  I ended up with a bowl of raggedy pieces and rather more juice than I had thought would be in them and blood orange juice on the counter and walls and the sweater I was wearing and just gave the thing up as a bad job.  Blood orange stains white counters quickly and badly.  I'm not sure about the sweater. 

 

The 'mess' went into the fridge to join tomorrow's mid-morning fruit drink and I made the quick and easy 'Wacky Cake' which Ed loves with Chocolate Ganache topping and went and lay down and read a book.  Well, I'm about to lie down to read a book.  So much for Blood Oranges.

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1 hour ago, Darienne said:

Well today's supper cake was finally to be the Blood Orange Olive Oil Cake.  To that end, I attempted to supreme (regular or cooking pronunciation) three blood oranges and made quite a mess of it.  I ended up with a bowl of raggedy pieces and rather more juice than I had thought would be in them and blood orange juice on the counter and walls and the sweater I was wearing and just gave the thing up as a bad job.  Blood orange stains white counters quickly and badly.  I'm not sure about the sweater. 

 

The 'mess' went into the fridge to join tomorrow's mid-morning fruit drink and I made the quick and easy 'Wacky Cake' which Ed loves with Chocolate Ganache topping and went and lay down and read a book.  Well, I'm about to lie down to read a book.  So much for Blood Oranges.

Sounds "bloody" frustrating. I am happy with the olive oil orange cake that just uses zest and juice. Blood oranges would lend interesting color. 

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24 minutes ago, heidih said:

Sounds "bloody" frustrating. I am happy with the olive oil orange cake that just uses zest and juice. Blood oranges would lend interesting color. 

I should be very happy to have a copy of your recipe, Heidi, if you don't mind.  And thanks. :wub:

Darienne

 

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1 hour ago, Darienne said:

Well today's supper cake was finally to be the Blood Orange Olive Oil Cake.  To that end, I attempted to supreme (regular or cooking pronunciation) three blood oranges and made quite a mess of it.  I ended up with a bowl of raggedy pieces and rather more juice than I had thought would be in them and blood orange juice on the counter and walls and the sweater I was wearing and just gave the thing up as a bad job....

 

 

Not sure you're in the mood to try again, but I wonder whether you could use a grapefruit knife.

 

 

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14 minutes ago, MokaPot said:

 

Not sure you're in the mood to try again, but I wonder whether you could use a grapefruit knife.

Good idea, but I no longer have one and I hesitate to ask Ed to try to find me one in Canadian Tire.  But I don't think even that is open for shopping at this point.  It will just have to wait.  

Secondly we live outside a very provincial small Ontario city and only one store is carrying Blood Oranges and I suspect that they will not be there for much longer.  They appeared only two weeks ago to start with. 

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38 minutes ago, Darienne said:

I should be very happy to have a copy of your recipe, Heidi, if you don't mind.  And thanks. :wub:

 

Square 8 x 8 or so pan (I use Pyrex sprayed with cooking spray). 1-1/4 cup flour, 1 tsp. baking powder, 1/2 tsp each salt and baking soda, 3/4 cup sugar, 2 eggs, 1/3 cup olive oil, 1 tsp vanilla, 3 tablespoons orange juice, 1 tablespoon orange zest. A touch of preferred warm spice like cinnamon, ginger or cardamom if desired. Mix by hand till all incorporated - don't overdo it. Not a super moist cake; ages well though. My Pyrex dish has a lid so I store it there at room temp.  350 degrees C for 25 to 30 minutes. Welcome anytime with tea or coffee. Bit of whipped cream wouldn't hurt. 

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1 hour ago, heidih said:

 

Square 8 x 8 or so pan (I use Pyrex sprayed with cooking spray). 1-1/4 cup flour, 1 tsp. baking powder, 1/2 tsp each salt and baking soda, 3/4 cup sugar, 2 eggs, 1/3 cup olive oil, 1 tsp vanilla, 3 tablespoons orange juice, 1 tablespoon orange zest. A touch of preferred warm spice like cinnamon, ginger or cardamom if desired. Mix by hand till all incorporated - don't overdo it. Not a super moist cake; ages well though. My Pyrex dish has a lid so I store it there at room temp.  350 degrees C for 25 to 30 minutes. Welcome anytime with tea or coffee. Bit of whipped cream wouldn't hurt. 

Many thanks.

 

Darienne

 

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