Citrus Frost Recipes

CITRUS CHICKEN

Steps:

• In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.

CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
• Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
• Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
• Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
• Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.

TANGY CITRUS PUNCH

Steps:

• In punch bowl, mix juice concentrates and water. Stir in carbonated beverage. Float fruit slices in punch. Serve immediately.

CITRUS FROSTED SPICE CAKE

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch square pan with shortening.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
• Bake 8-inch pan 35 to 40 minutes, 9-inch pan 33 to 38 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In large bowl, beat 1/4 cup butter, the milk, orange peel and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, 1 teaspoon at a time. Frost cake. Sprinkle with walnuts. Cut into 3 rows by 3 rows.

CITRUS FROST

Steps:

• Place the first five ingredients in a blender; cover and process on high speed until smooth. Add ice cream and process until blended. Pour into chilled glasses. Serve immediately.n

CITRUS ICING

Steps:

• Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
• At high speed, continue to beat until icing is thick and holds soft peaks, about 3 minutes in a stand mixer or 10 with a handheld. If not using immediately, cover surface with a dampened paper towel, then cover bowl tightly with plastic wrap.