Marinade

Meyer Lemon Cranberry Jam

Thursday, November 17th, 2016

photo-cranberry-jam

Recipe by Chef Todd Fisher

Ingredients:

4 cups fresh cranberries

2 Dandy® Meyer Lemons; juice and zest

½ cup orange juice

2 Tbsp. ginger; minced

½ cup sugar

½ cup brown sugar

2 cinnamon sticks

2 cloves

1 Granny Smith apple; core removed and cut into a small dice

1 cup Dandy® celery; chopped

1 small red onion; diced

 

Directions:

In a medium saucepan combine the cranberries, the zest and juice of the Dandy® Meyer Lemons, orange juice, minced ginger, sugars, cinnamon sticks and cloves. Simmer over medium heat for 7-10 minutes. Once berries have begun to burst, add the apples, celery and onions. Cook another 5-10 minutes stirring occasionally until mixture begins to thicken. Remove from heat and refrigerate overnight. Serve chilled with all of your favorite holiday favorites.

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Diced Grilled Chicken with Citrus Marinade and Citrus BBQ Sauce

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

from the Kitchen of Mike Carman (Citrus 2015)

Chicken Ingredients:

4 split chicken breasts

4 chicken thighs – bone in

Marinade

1/12 cups fresh squeezed Orange juice

1/4 cup fresh squeezed Lemon juice

4 Tbs orange zest

2 tbs minced shallots

1/4 cup red wine vinegar

Directions:

  1. Add all ingredients into large  plastic resealable bag or covered bowl
  2. Refrigerate for 6 to 8 hours
  3. Grill all the chicken till cooked through and let stand till cool enough to handle then chop into small pieces. set aside

Sauce Ingredients:

2 tbs olive oil

1 sweet red bell pepper finely chopped

3 celery stalks finely chopped

2 tbs minced shallots

3 tbs 3 citrus marmalade (orange,lemon & grapefruit)

1/2 cup sweet chili sauce I used Mae Ploy

1/4 cup red wine vinegar

1/2 cup reserved marinade

1 15oz can or jar of no sugar added mandarin oranges drained and wedges cut in half

3 tsp salt one of fresh ground pepper you can add more to taste

Directions:

  1. In a large pot heat the olive oil.
  2. Sauté the shallots, celery and red pepper until tender. Do this over medium heat as you do not want to caramelize the veggies.
  3. Add the remaining ingredients except the oranges and bring to a slow boil then reduce heat. This is necessary because of using some of the marinade.
  4. Add the diced chicken and stir in. (Optional: add 1 tsp chicken bouillon at this point stir to dissolve.)
  5. Just before serving stir in the orange wedges.
  6. Serve on a plate with rice and pineapple or make sandwiches.

Quick and Easy Pickling Recipe

Thursday, May 7th, 2015

Pickle your favorite vegetables in no time at all in this versatile sweet and tangy brine. Toss in a few jalapeno slices with any vegetable to make it spicy!

Ingredients

For pickling solution:
4 cups white vinegar
1 ½ cups sugar
1 teaspoon celery seed
2 tablespoons minced garlic

For each pint jar:
7 stalks celery, chopped OR
1 ½ heads (about 15 medium) radishes, sliced thinly OR
1 ½ cups chopped jalapenos or banana peppers

For solution:

1. Combine vinegar and sugar in small saucepan over medium heat. Stir occasionally until sugar is completely dissolved. Remove from heat.
2. Add celery seed and garlic.
3. Gather and loosely pack vegetables into your pint sized mason jars.

For each pint jar:

For tender vegetables such as radishes and celery dilute this solution 1:1 with water. Firm vegetables like peppers and carrots use it full strength.

1. Pour vinegar (and water if using) over vegetables leaving ½ inch of room to top.
2. Cap with lid and twist down ring firmly.
3. Leave for 24 hours at room temperature and then refrigerate.

Radishes and celery can be used as quickly as 6-12 hours later and are best served within 2 days. Peppers and firm vegetables can be stored for weeks in this solution.

Time: 30 minutes

Yields: 4-8 pints

Recipe by The Adventure Bite.

Cranberry Mandarin Dressing

Thursday, March 20th, 2014

Ingredients:

2 Dandy mandarins, peeled and seeded
1/2 bag of frozen but thawed cranberries
about 15 fresh cherries-pitted
3 tbs of sugar
1/3 cup of vegetable oil
1/4 cup of vinegar
1/2 cup sliced almonds

Directions:

Blend together all ingredients except almonds for about 2-3 minutes and serve over your favorite salad. Top with almonds if desired. You can even serve this over turkey as well. The choice is yours and the possibilities are endless. Enjoy!

Recipe provided by Cooking Guru: Juliana Palmcook