Almondsunshinecitrus Recipes

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CITRUS TART WITH SHORTBREAD ALMOND CRUST



Citrus Tart with Shortbread Almond Crust image

Provided by Nancy Fuller

Categories     dessert

Time 6h10m

Yield One 9-inch tart

Number Of Ingredients 18

4 large eggs
2 tablespoons heavy cream
3/4 cup granulated sugar
2/3 cup clementine juice (or substitute with orange juice)
2/3 cup grapefruit juice
3 tablespoons cornstarch
Shortbread Almond Crust, prebaked, recipe follows
Citrus Whipped Cream, for topping, recipe follows
1 tablespoon citrus zest (clementine, orange or grapefruit), for sprinkling
5 ounces shortbread cookies
1 cup whole almonds
1/3 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 tablespoon citrus zest (clementine, orange or grapefruit)

Steps:

  • Add the eggs and cream to a medium bowl and whisk together until combined.
  • In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
  • Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
  • Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
  • Preheat the oven to 350 degrees F.
  • Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
  • Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
  • Cool completely on a wire rack before filling.
  • In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.

ALMOND CITRUS CUPCAKE



Almond Citrus Cupcake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 21

Nonstick cooking spray, for spraying liners
2 cups cake flour
1 2/3 cups granulated sugar
1 cup almond meal
1 tablespoon baking powder
3/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 egg whites
1 egg
1 cup whole milk
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 lemon
8 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
2 tablespoons orange zest (from about 1 large orange)
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
Pinch salt

Steps:

  • For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
  • In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
  • Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
  • For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
  • To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.

15 DELICIOUS ALMOND RECIPES: HONEY SESAME ALMONDS & MORE!



15 Delicious Almond Recipes: Honey Sesame Almonds & More! image

These simple honey sesame almonds take just 15 minutes to make! They're the perfect crunchy sweet and salty healthy snack.

Provided by Sonja Overhiser

Categories     Snack

Time 15m

Number Of Ingredients 5

2 tablespoons honey
2 cups roasted unsalted almonds
¼ teaspoon kosher salt
1/4 teaspoon cayenne
¼ cup sesame seeds

Steps:

  • Preheat the oven to 350°F.
  • Place 2 tablespoons honey in a small, microwave-safe bowl or measuring cup and microwave for 15 seconds. In a large bowl, mix the honey with the remainder of the ingredients.
  • Place the mixture on a parchment covered baking sheet and roast for 10 minutes. Allow to cool fully, then gently break apart the almonds. Store in an airtight container.

Nutrition Facts : Calories 90 calories, Sugar 2.7 g, Sodium 36.8 mg, Fat 7.1 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 1.8 g, Protein 2.9 g, Cholesterol 0 mg

ALMOND-CITRUS BISCOTTI



Almond-Citrus Biscotti image

This recipe comes from Chris Bianco's business partner, Susan Pool. It's served here with cool, refreshing Mandarin Italian Ice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

3/4 cup whole raw almonds
1 1/2 cups unbleached all-purpose flour
1 cup spelt flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon finely grated mandarin zest, or tangerine or orange zest
1 teaspoon anise seeds
1 teaspoon pure anise extract (optional)
1 tablespoon grappa (optional)

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 SUNSHINE CITRUS



Almond Sunshine Citrus image

From TOH Everyday Light Meals cookbook and they suggest serving it with pork for dinner, but I think it would be equally as good for breakfast or brunch. Make sure you allow time for this to be refrigerated overnight.

Provided by cookiedog

Categories     Breakfast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

3 large navel oranges
1 medium red grapefruit
1 medium white grapefruit
1 small lemon
1 small lime
1/3 cup sugar
1/8 teaspoon almond extract
2 tablespoons sliced almonds, toasted (optional)

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.

Nutrition Facts : Calories 172, Fat 0.4, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 46, Fiber 5.7, Sugar 34.4, Protein 2.3

SARAH'S CITRUS SPRITZER



Sarah's Citrus Spritzer image

I'm a Florida girl who is adjusting to the Oklahoma heat, and on days when I miss my home state (and need a refreshing drink) I turn to this incredible beverage. It's got a perfect balance of zing and sweet!

Provided by thedailygourmet

Categories     Everyday Cooking     Special Collection Recipes     New

Time 25m

Yield 16

Number Of Ingredients 10

1 ½ cups white sugar
¾ cup water
2 teaspoons lemon zest
2 teaspoons orange zest
1 tablespoon fresh basil leaves, or to taste
1 cup freshly squeezed lemon juice
¾ cup freshly squeezed orange juice
12 ounces frozen strawberries, thawed
ice, as needed
2 liters seltzer water, chilled

Steps:

  • Bring sugar, water, lemon zest, orange zest, and basil to a boil in a saucepan over medium-high heat. Remove from heat and allow simple syrup to cool, 15 to 30 minutes.
  • Pour lemon juice and orange juice into a high-speed blender (such as a Vitamix®). Add strawberries and simple syrup. Blend on low speed (1), then slowly increase speed to high (10) and blend until pureed, about 45 seconds.
  • For each drink, fill an old fashioned glass with ice. Pour 1/4 cup strawberry puree over top and fill with seltzer water.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 23.3 g, Fiber 0.6 g, Protein 0.2 g, Sodium 4.6 mg, Sugar 21 g

SUNSHINE CAKE WITH CITRUS BUTTER CREAM



Sunshine Cake with Citrus Butter Cream image

Categories     Citrus     Dairy     Egg     Dessert     Bake     Orange     Winter     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 21

For cake layers:
1 1/4 cups sugar
1 tablespoon finely grated fresh orange zest
1 tablespoon finely grated fresh lemon zest
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
4 large egg yolks
1/3 cup milk (not nonfat)
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
For buttercream:
4 large egg whites
1 cup sugar
2 sticks unsalted butter, cut into tablespoons and softened slightly
1/3 cup orange liqueur such as Grand Marnier
2 tablespoons fresh lemon juice
Special equipment:
a standing electric mixer

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  • Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
  • Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
  • Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
  • Make buttercream:
  • Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
  • With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
  • Assemble cake:
  • Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.

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