Almond Sunshine Citrus Recipes

HONEY, ALMOND, AND CITRUS FRUIT DIP

Steps:

• Beat yogurt and cream cheese together in a bowl. Stir in almond butter, orange juice, honey, lemon juice, and vanilla extract. Taste and adjust amounts to your liking.

AUTUMN SUNSHINE COCKTAIL

Steps:

• Place ice cubes in a shaker. Pour bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice over ice, cover the shaker, and shake until chilled, about 15 seconds. Strain into a chilled martini glass.
• Light a match or lighter over the cocktail and squeeze 1 piece of clementine peel near the flame to flame the oil. Rub peel on the rim of the glass and drop peel into cocktail.

LEMONY FRUIT SALAD

Steps:

• For dressing, combine the sugar, lemon juice, zest and poppy seeds in a small saucepan. Cook over medium heat for 5-6 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool., In a large bowl, combine the apples, oranges, carrot and raisins. Add dressing and toss to coat. Cover and refrigerate for 4 hours. Serve in a lettuce-lined bowl if desired.

ALMOND-CITRUS BISCOTTI

Steps:

• Preheat oven to 350 degrees. Spread almonds evenly on a rimmed baking sheet; toast until fragrant, about 10 minutes. Let cool, then roughly chop. Reduce oven temperature to 325 degrees.
• Whisk flours, baking powder, and salt in a bowl. Cream butter and sugar with a mixer until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Add zest and anise seeds, and extract and grappa if desired.
• With machine on low, add flour mixture to butter mixture in 3 batches. Stir in almonds. Turn out dough onto work surface and knead to combine. Divide into 2 pieces.
• On a baking sheet, shape each piece into a log (1 1/2 by 14 inches), and set a few inches apart. Bake until light brown, 25 to 30 minutes. Let cool for 10 minutes. Slice diagonally into 1/2-inch-thick slices. Place biscotti flat on baking sheet, and bake for 10 minutes more. Flip biscotti over, and bake until firm and dry, about 10 minutes more. Let cool.

ALMOND CITRUS MUFFINS

Steps:

• In small bowl, stir together flour, baking powder and salt. Set aside.
• In large bowl, stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined.
• Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top.
• Bake at 400F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
• To toast almonds: Spread in a single layer in shallow baking pan. Bake at 350F for 5 to 10 minutes until light golden brown. Watch carefully and stir once or twice to avoid burning.

ALMOND SUNSHINE CITRUS

Steps:

• Grate enough peel from the oranges, grapefruit, lemon and lime to measure 1 tablespoon of mixed citrus peel; set peel aside.
• To section citrus fruit, cut a thin slice off the bottom and top of the oranges, grapefruit, lemon and lime.
• Place each fruit cut side down on a cutting board.
• With a sharp knife, remove peel and white pith. Holding fruit over abowl, slice between the membrane fo each section and the fruit unti lthe knife reaches the center; remove sections and place in a glass bowl. Set 1/2 cup juice aside.
• In a small saucepan, combine the sugar and reserved peel and juice. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool; stir in extract. Pour over fruit.
• Refrigerate overnight.
• Just before serving, sprinkle with almonds.