Sweet, juicy pieces of pineapple pair beautifully with savory ham pieces and nutty brown fried rice to add a spectacular tropical touch to summer barbecues or Asian side dishes. Ingredients: 3 Tbsp. soy sauce 1 Tbsp. sesame oil ½ tsp. ginger powder ¼ tsp. white pepper 2 Tbsp. olive oil 2 cloves garlic, minced 1 onion, diced 2 carrots, peeled and grated ½ c. frozen corn ½ c. frozen peas 3 c. cooked brown rice 2 c. diced fresh Pittman & Davis Paradise Pineapple ½ c. diced ham 2 green onions, sliced Directions: In a small bowl, whisk together soy…
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Recipes
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Continue ReadingBright, bitter grapefruit contrasts beautifully with rich, sweet caramel in this Filipino-American-style dessert! The fabulous combination of flavors elevates this dessert to something extraordinary. Plus, the flan can be made a day ahead of time…just cover and chill it! (Remove from the mold and allow to come to room temperature before serving.) Ingredients: 1 small Pittman & Davis Rio Ruby Red Grapefruit 1⅔ cups sugar, divided 4 large eggs 5 large egg yolks 1⅓ c. heavy cream 1⅓ c. whole milk ¼ tsp. kosher salt Directions: Finely grate zest from grapefruit; set aside. Cut away peel and white pith from…
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Continue ReadingA tangy-sweet burst of citrus from premium Pittman & Davis Ruby Red Grapefruit elevates this sweet salmon dish above the commonplace! No soy sauce here…this delicious, heart-healthy and impressive dish satisfies the taste buds and fits with many dietary restrictions. Ingredients: 4 salmon fillets (4 oz. each) ¼ c. juice from Pittman & Davis Ruby Red Grapefruit 2 Tbsp. balsamic vinegar 2 Tbsp. maple syrup 2 garlic cloves, minced 2 tsp. olive oil ¼ tsp. salt ¼ tsp. pepper Fresh thyme sprigs Directions: Bring the grapefruit juice, vinegar, syrup and garlic to a boil in a small saucepan; reduce heat…
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Continue ReadingThe traditional Greek Easter cookie gets a refreshing twist with vibrant orange juice and zest! Quick and easy to make, this addictive treat is usually prepared around Easter and enjoyed after Holy Saturday, but you may find yourself making it any old time! Goes great with tea. Ingredients: 2 c. unsalted butter, softened 1-1/3 c. sugar 4 eggs 2 large Pittman & Davis Navel Oranges, juiced and zested Pinch of salt 6 tsp. baking powder 6 c. all-purpose flour (approximately) 1 egg, lightly beaten (for glaze) Toasted sesame seeds Directions: Preheat oven to 350°F. Using an electric mixer, cream together…
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Continue ReadingTangy 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…
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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.