Tangy grapefruit juice adds refreshing flavor to each bite! Top with a fluffy, whipped frosting, fresh mint and tangy-sweet red grapefruit slices for an elegant dessert. Ingredients: ⅔ c. butter, softened 1¾ c. white sugar 2 eggs 1½ tsp. vanilla extract 1 tsp. grated grapefruit zest ½ c. fresh grapefruit juice ¾ c. milk 3 c. sifted cake flour 2½ tsp. baking powder ½ tsp. salt Directions: Preheat oven to 350ºF. Grease and flour two 9-inch pans. Sift together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat…
Recipes
Recipes
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Continue ReadingHere’s a tangy twist on the classic lemon bar! Super-tart, fresh grapefruit juice adds a kick to this pink grapefruit bars, with fresh grapefruit zest serving as the backup. These bars have a wonderfully buttery crust and a sweet-tart grapefruit custard. Topped with a generous amount of powdered sugar, they’ll be your new citrus favorite. Ingredients: For the crust: ½ cup butter, room temperature ½ cup sugar 1 cup all purpose flour ⅛ teaspoon salt For the filling: 2 large eggs ¾ cup sugar 3 Tbsp. flour 1 Pittman & Davis Pink Grapefruit, zested ¼ cup grapefruit juice Powdered sugar…
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Continue ReadingThis gorgeous cake gets its elegant appearance from Pittman & Davis Clementines, Navel Oranges, or Tangerines. The cake itself is easy to make from simple everyday ingredients including flour, butter, and eggs, then topped with candied clementine slices. A fragrant and decadent springtime treat! Ingredients: For the citrus glaze: 6 Pittman & Davis Clementines, Mandarins, Tangerines, Navel Oranges Juice of ½ lemon (about 2 Tbsp.) 1 cup granulated sugar ¼ tsp. kosher salt For the clementine cake: ½ cup unsalted butter, at room temperature, plus more for the pan ¾ cup granulated sugar 2 large eggs, at room temperature ⅓…
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Continue ReadingThis is an easy and unique recipe for salmon that’s cooked in a delightful marinade made with fresh squeezed grapefruit juice and a blend of ginger root, soy sauce and garlic. The tanginess of the grapefruit adds a bright zing to the tender salmon. Ingredients: ½ Pittman & Davis Grapefruit, juiced 3⅓ oz. soy sauce ¼ tsp. salt ½ tsp. garlic powder ¼ tsp. ground ginger 1 whole salmon fillet Directions: Whisk grapefruit juice, soy sauce, garlic powder, ground ginger, and salt together in a small bowl. Lay salmon into a shallow baking dish with the skin-side down; pour grapefruit…
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Continue ReadingThis light, refreshing dessert is perfect after a hearty meal in the sunshine! The grapefruit pairs beautifully with the slightly bitter Campari, while the small amount of alcohol makes it easy to scoop. A fresh and frosty frozen cocktail! Ingredients: 3 lb. Pittman & Davis Ruby Red Grapefruit 2½ Tbsp. lemon juice, fresh 1 cup granulated sugar 1½ cups light corn syrup 3 Tbsp. Campari 2 Tbsp. packed fresh mint leaves 1/8 tsp. guar gum 1 tsp. minced grapefruit zest, finely grated 1 large egg (in shell, washed and dried) Directions: Juice grapefruit and strain through a fine-mesh sieve set…
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Orange Wheat Shandy Recipe
Recipe Type: Drinks and CocktailsContinue ReadingEver had a lemon shandy? A shandy is simply beer (usually a lager) mixed with lemonade in the US (or, traditionally, with lemon-lime soda in the UK). It’s a refreshing way to dress up a beer in the summertime, but this orange version would work well in the fall or around the holidays. Ingredients: 48 ounces wheat beer 1 cup freshly squeezed orange juice (from 3 to 4 oranges) ¼ teaspoon almond extract (optional) Thinly sliced oranges Directions: Combine beer, orange juice, and almond extract in a pitcher. Stir; serve with sliced oranges.
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Continue ReadingEasy and delicious! Rich, thick molasses is given a light, bright lift from fresh citrus juices for an extraordinary ham glaze. Once you taste this glazed ham, it will become your “go-to” recipe for holidays or anytime! Ingredients: 7-9 lbs. bone-in ham, fully cooked ½ cup Rio Ruby™ Red Grapefruit juice ½ cup orange juice ¼ cup molasses 3 Tbsp. honey 1 Tbsp. brown sugar, packed 1 Tbsp. Dijon mustard 3 tsp. coarsely ground pepper Directions: Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with ¼-in.-deep…
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Tangerine Scones Recipe
Recipe Type: Breads and PastriesContinue ReadingTangerine zest adds zing to these sweet, refreshing scones. These go perfect with a Christmas morning breakfast, Sunday brunch, or springtime tea! Ingredients: ½ cup sugar Zest of one tangerine, peeled in strips 2¼ cups all-purpose flour 1 Tbsp. baking powder ½ tsp. salt 8 Tbsp. unsalted butter, cold and cut in pieces ½ cup cultured buttermilk ½ tsp. tangerine extract 1½ cups confectioner’s sugar Tangerine juice (for thinning the glaze) Tangerine zest, grated Directions: Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside. Add sugar and tangerine zest to food processor and process until…
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Continue ReadingDessert and tea go hand-in-hand, but you may not be in the mood for something overly sweet. This refreshing tart offers a nice balance to a summertime afternoon tea! Ingredients: 3 large grapefruit, juiced (about 1½ c.) 3 Tbsp. cornstarch 3 large egg yolks 6 Tbsp. butter, cut into cubes 3 drops natural red food coloring 1¾ c. graham cracker crumbs (or 1 sleeve) 1/3 c. pistachios, shelled 1 c. sugar, divided ¼ tsp. salt ⅓ c. unsalted butter, melted Directions: Preheat oven to 400ºF. Break up graham crackers and add to food processor along with pistachios, ¼ cup sugar…
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Continue ReadingA sweet and savory sweet pork rub gives the chops a tangy kick while the spicy pear chutney balances the flavor nicely. Tastes (and smells) amazing! Ingredients: 1½ lbs. thin-sliced pork chops (about 8-10) 3 Pittman & Davis pears, peeled and diced ¼ cup brown sugar 1 Tbsp. plus ½ tsp. chili powder 1½ tsp. cinnamon, divided 1 tsp. garlic powder Salt and pepper to taste ⅓ cup apple cider vinegar 1 Tbsp. water ½ cup brown sugar ½ tsp. ground ginger Kosher salt to taste Directions: Mix together brown sugar, 1 tablespoon chili powder, 1 teaspoon cinnamon, garlic powder,…