citrus Archives - Dine and Dish

From Scratch Orange Juice Cake Recipe

Kristen — Mon, 12 Nov 2018 03:58:04 +0000

This Orange Juice Cake is bursting with citrus flavor in every bite! This quick and easy recipe can be prepared in 20 minutes. Then it’s baked for an hour in the oven, filling your home with a warm citrus aroma.

Every winter when the weather turns frigid, I start craving citrus. You would think these cravings would arrive in the summer months, but no. There’s something about cold weather that makes me crave what I call “sunshine food”. You know, those citrus foods that taste like bursts of sunshine in every bite? This Orange Juice Cake is the perfect “Sunshine Food” example. Made with orange juice and orange zest, the citrus flavor is perfectly intense….

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Thank You for 9 Years! {Orange Drop Cookies Recipe}

Kristen — Thu, 03 Dec 2015 20:16:05 +0000

Citrus always brightens up a dreary winter day. These Orange Drop Cookies with Orange Cream Icing are the perfect bits of edible sunshine for the winter!

I was lying in bed last night, my mind wandering to this and that, when I realized that Dine & Dish had an anniversary last month and I totally forgot about it! Yes – Dine & Dish turned NINE in November and like an old married couple, I totally let her special day go by without even a word to celebrate. How rude of me!

Obviously, turning 9 means a lot more to me than my lack of acknowledgement shows. Friends… NINE years of blogging is a big thing and I am so thankful to you all for sharing in this journey with me for so long! I had no idea when I started Dine & Dish 9 years ago that it would turn into what it has today. Who knew back then that blogs would grow in popularity, numbers, and be more common place than not? I certainly didn’t. In fact, nine years ago, when I would mention writing a blog, I’d often be met with blank stares… no one knew what blogging was. Facebook, Pinterest, Instagram, Snapchat and Twitter were non-existent. It was an entirely different online world back then than it is now.

I’ll be honest, parts of me mourn those days – the good old days – but other parts of me are incredibly appreciative of the opportunities sent my way because blogging has become more mainstream. It’s one of those things where I fondly look back on the old days, but also lovingly look ahead to the future of blogging. A lot of exciting things are happening in this space for a lot of people.

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Cucumber Citrus Infused Water

Kristen — Fri, 17 Apr 2015 16:23:04 +0000

Especially as the summer months come around, staying hydrated is key to a healthy lifestyle. If you are looking for a way to increase your water intake, like me, take a tip from the spas and make up a batch of Cucumber Citrus Infused Water…made especially cute in a jar glass and pitcher from Tuesday Morning.

One of the biggest challenges for me in this whole weight loss / healthier lifestyle journey is water. I’ve never been a big lover of drinking water…I don’t know what it is but I’ve just never been able to consistently be a water drinker. Oh I know how good water is for me and how essential it is if you are wanting to lose weight, but up until recently it just wasn’t something I could consistently remember to do.

I tried setting “drink your water” reminders on my phone to go off during the day (by the way…there’s an app for that!). I tried having giant glasses filled at every possible place I might be in the house – hoping it’d entice me to chug a cup or two down. I’ve tried buying bottled water, sparkling water, filtered water, warm water, ice cold water and none of those things ever really made me want water….

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Go Green With Sunkist Valencia Oranges {Recipe: Creamy Orange Milkshake}

Kristen — Fri, 15 Jul 2011 21:05:00 +0000

This post brought to you by Sunkist. All opinions are 100% mine.

Creamy Orange Milkshake

So, oranges are supposed to be orange, right? Guess what… not always!

I know…that’s news to me too. I just assumed with a name like orange you’d be that color, but with Sunkist® Valencia oranges, that’s not always the case. I recently found out this cool little fact…

Sunkist® Valencia oranges may occasionally “re-green” in warm weather. When Valencias ripen on the tree, they turn a bright orange color but warm temperatures may make their skin reabsorb chlorophyll as they hang on the tree causing the orange color to look partly green—although the outside is green, the inside remains ripe and delicious!

As someone from Kansas, I just assumed if we were getting green oranges in the store, it was because they were picked too soon and not ripe or had been sitting too long. Not always the case.

So the next time you are in an all important trivia match, and a question comes up about Valencia oranges being green, you’ll know exactly why that is so. If you want to up your Sunkist® Valencia Oranges trivia knowledge, you can also check out this video that explains the ripening process of Sunkist® Valencia Oranges.

Sunkist Valencia Oranges Re-greening Video

I love infusing my favorite citrus flavors into a yummy summer treat. This Creamy Orange Milkshake using Sunkist® Valencia oranges tastes like a day on the beach. Enjoy!

Creamy Orange Milkshake with Valencia Oranges

Creamy Orange Milkshake

Author Dine & Dish

Ingredients

2 1/2 cups vanilla ice cream
3/4 cup fresh squeezed orange juice
1/3 cup skim milk
1 Tablespoon orange zest
Orange slices for garnish

Instructions

Using a blender, combine ice cream, fresh squeezed orange juice, milk, and orange zest until well blended and frothy. Pour into 2 tall pint glasses or 4 small glasses. Garnish with orange slices.

Make sure to check out other additional Sunkist citrus recipes on the Sunkist site!

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Citrus Pound Cake

Kristen — Wed, 23 Jan 2008 18:38:38 +0000

I am in a major funk. I have no idea what is wrong with me lately, but I just feel like getting back into bed each morning and pulling the covers over my head until winter passes. I’m sick of the snow. I’m sick of the frigid temperatures. I’m sick of the gray and gloomy skies. I am sick of being cooped up in the house with the kids all day because it is too cold to go outside and too much trouble to get everyone bundled up to go somewhere. My attitude stinks… I’m getting irritated about things and people that I normally wouldn’t let bother me.

Typically, I am a fairly laid back person. I tend to be somewhat cheery and happy about life in general. Not lately. I am thankful for all that I have, but I am not cheery about it!

One of the things I have been trying to do to get me out of my overwhelming gloom is to open the blinds wide to let what little sunshine there is pour in, and to bring some “summertime” in by the foods I cook. We have been having some non-seasonal dishes lately just so I can feel like maybe the warmer months are around the corner.

One of the recipes I made lately was the Citrus Pound cake from that wonderful January 2007 issue of Gourmet magazine that I keep raving about. Little bits of lemon and orange zest in a rich and buttery pound cake. The smell alone of it baking made me feel happier. Then I took a bite and the flavor… oh the flavor! It is like a springtime shower in your mouth… bursting with a full citrus flavor that will turn any funk into a “dance around your kitchen singing at the top of your lungs” kind of mood.

If you are suffering from SAD (Seasonal Affective Disorder) and need a quick lift, try this Citrus Pound Cake recipe. I’ll post the recipe here… but really… you MUST pick up a copy of this issue of Gourmet if you haven’t done so already!

Happy baking!

Citrus Pound Cake

Homemade pound cake hits all the right notes—it’s buttery, rich, and immensely satisfying. This version is classic, with hints of lemon and orange, perfect with afternoon tea.

Course Dessert

Keyword citrus, dessert, pound cake

Prep Time 15

cooling 30

Ingredients

2 cups sifted cake flour not self-rising; sift before measuring
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks 1/2 pound unsalted butter, softened
4 large eggs at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract

Garnish:

confectioners sugar for dusting

Instructions

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
Sift together flour, baking powder, and salt.
Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
Cooks’ notes: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.
Recipe By Ruth Cousineau

Notes

Serves8 Active Time:20min Start to Finish:3 1/2 hr (includes cooling)

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