Citrus Blossoms Recipes

CITRUS-BLOSSOM GIN FIZZ

Citrus-Blossom Gin Fizz image

Categories Fruit Juice Gin Alcoholic Blender Citrus Cocktail Party Party Bon Appétit Drink

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Citrus-blossom syrup
2 cups water
2 cups sugar
1 tablespoon loosely packed fresh lemon verbena leaves (optional)
1 orange
1 lemon
2 teaspoons orange-flower water*
Drinks
6 cups ice cubes, divided
1/2 cup gin, divided
1/2 cup whipping cream, divided
4 large egg whites, divided
4 tablespoons lemon juice, divided
Freshly ground nutmeg
Fresh lemon verbena sprigs (optional)

Steps:

For syrup:
Mix 2 cups water, sugar, and lemon verbena, if desired, in medium saucepan. Using vegetable peeler, remove peel (colored part) from orange and lemon; add peel to saucepan. Bring sugar mixture to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool completely. Stir in orange-flower water. (Can be made 2 weeks ahead. Cover and refrigerate.)
For drinks:
Combine 6 tablespoons syrup, 3 cups ice, 1/4 cup gin, 1/4 cup cream, 2 egg whites, and 2 tablespoons lemon juice in blender. Blend until smooth and foamy. Divide among 4 glasses. Repeat with 6 tablespoons syrup and remaining ice, gin, cream, egg whites, and juice. Sprinkle drinks with nutmeg; garnish with lemon verbena sprigs, if desired.
**Market tip:**Lemon verbena is sold at nurseries and some farmers' markets. *A flavoring extract; available in the liquor aisle or baking section of some supermarkets and at liquor stores.

CITRUS BLOSSOMS

Citrus Blossoms image

So simple, but everyone loves them! Frozen limeade or lemonade concentrate can also be used in place of orange juice concentrate. Can tint the coconut the appropriate color to match the flavor.

Provided by MJodyH

Categories Desserts Cookies No-Bake Cookie Recipes

Time 1h20m

Yield 60

Number Of Ingredients 5

Ingredients

½ cup butter, softened
2 cups sifted confectioners' sugar
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (12 ounce) package vanilla wafers, crushed
1 (3.5 ounce) package sweetened flaked coconut

Steps:

Beat butter and confectioners' sugar together in a bowl until creamy and smooth; mix in orange juice concentrate. Fold in vanilla wafers. Refrigerate dough for 1 hour.
Roll dough into ping pong ball-sized balls; roll balls in coconut to coat.

Nutrition Facts : Calories 71.8 calories, Carbohydrate 10.6 g, Cholesterol 4.1 mg, Fat 3.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 34.3 mg, Sugar 6.2 g

CITRUS DIP FOR BEGONIA BLOSSOMS

Citrus Dip for Begonia Blossoms image

Make and share this Citrus Dip for Begonia Blossoms recipe from Food.com.

Provided by Alia55

Categories < 15 Mins

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 tablespoon honey
1 tablespoon frozen orange juice concentrate
1 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 cup nonfat yogurt
4 large tuberous begonia fresh edible flowers

Steps:

In a small bowl, combine the honey, orange juice concentrate, and orange and lemon zest.
Add the yogurt and mix well.
Pour the yogurt mixture into a small decorative bowl, cover it with plastic wrap and refrigerate until ready to serve.
Just before serving, gently wash the begonia blossoms and remove each of the petals at its base.
Place the bowl of flavored yogurt on a platter and arrange the petals around the bowl.
Serve the appetizer within the hour to prevent the petals from wilting.

Nutrition Facts : Calories 323.9, Fat 0.5, SaturatedFat 0.3, Cholesterol 4.9, Sodium 191.6, Carbohydrate 67.8, Fiber 1, Sugar 66.1, Protein 15.1

CITRUS LOAF

Citrus Loaf image

This is a nice and refreshing quick bread loaf. It is perfect for gift giving or enjoying with your afternoon tea, and it freezes well too. It is one of my top sellers at our local Farmer's Market. Give it a try...I'm sure you will enjoy it.

Provided by Chef Buggsy

Categories Quick Breads

Time 55m

Yield 4 mini loafs, 16 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 cups all-purpose flour
3/4 cup milk
1 cup butter, softened
1 3/4 teaspoons baking powder
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 1/4 cups granulated sugar
3 eggs
1 teaspoon salt
1/3 cup confectioners' sugar
3/4 tablespoon lemon juice (I use fresh squeezed)
3/4 tablespoon orange juice (I use fresh squeezed)
3 tablespoons butter, melted

Steps:

Heat oven to 350 degrees.
Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
Pour into prepared pans.
Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
Place bread on wire rack to cool.
Meanwhile, in a small bowl stir together glaze ingredients.
Drizzle glaze over warm bread.
If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.

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