Oh beautiful and delectable, sweet and surprising citrus! Since we are the California Student Sustainability Coalition with a lovely Mediterranean climate, we get to celebrate the winter months with bright and fresh citrus fruits. Although gone are the days where a single orange was given for Christmas, citrus can truly breakup the hum drum of your winter diet. As we begin to see more unique citrus varieties (Buddha’s hand anyone?), using citrus in cooking can be downright exciting.
While many types of citrus are most enjoyable eaten directly out of hand (see mandarins, oranges, and tangerines), sometimes a bit of citrus tucked inside something unexpected can be the hit of a party.
In this post, we will share the hidden uses of citrus: orange cream soda for big kids, shaved fennel and grapefruit salad, and lemon poppy seed cake. The first two recipes are vegan or vegan optional and the last recipe contains egg.
Orange Cream Soda (one serving)
For this recipe, you will need:
2 oranges or 4 mandarins/tangerines
1 cup water
2/3 cup sugar
2/3 cup water
1 cup club soda or carbonated mineral water, chilled
Small handful of ice cubes
2 tablespoons soymilk creamer
1 shot orange flavored vodka (either homemade using the infused alcohol recipe or store bought)
Tools:
Vegetable peeler
Spoon
Small saucepan
Glass
Knife
Measuring items
Process:
1. Peel the zest off the orange using the veggie peeler, trying to avoid large swaths of white pith. If your zest is especially pithy, use the spoon to scrape off the pith.
2. Heat the 1 cup of water and the zest strips in the saucepan. Bring to a boil and then remove from the stove and drain. This step is to remove bitterness from the zest.
3. Add the 2/3 cup water and sugar to the saucepan and bring to a boil. Remove from the heat when the liquid thickens slightly to a syrup-like consistency and the zest is translucent.
4. Remove the zest pieces and cool the syrup in the fridge. Slice the zest into thin slivers.
5. Combine the club soda, ice, creamer, and vodka in the glass. Sweeten to taste with the syrup. Garnish the top with a few slivers of candied zest.
Shaved Fennel and Grapefruit Salad
For this recipe, you will need:
1-2 whole fennel bulbs
1-2 grapefruit
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon honey or agave syrup
2 tablespoons avocado, mashed
Salt and pepper, to taste
Tools:
Mandolin or very sharp knife
Paring knife
Small bowl
Garlic press
Fork
Serving bowl
Process:
1. Remove any brown spots and leafy bits off of the fennel. Shave the fennel with the mandolin or slice very thin (1/8 inch). Place in the serving bowl.
2. Remove the outer pith and the inner skin of the grapefruit. Cut out each section of the grapefruit and place in the serving bowl. (Watch how to here.)
3. Squeeze the remaining juice out of the skin into the small bowl to make the dressing.
4. Add the oil, garlic, honey and avocado to the bowl and mix until creamy with the fork.
5. Dress the salad and add salt and pepper to taste.
Lemon Poppy Seed Cake (adapted from Bon Appetite)
For this recipe, you will need:
1 cup Earth Balance or another dairy free spread, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/4 cups all-purpose flour (I use a mix of unbleached white and whole wheat pastry flour)
1 teaspoon baking powder
1 lemon zest from one lemon (preferably a Meyer lemon)
1/4 teaspoon salt
For the glaze
1 1/2 cups confectioners sugar
Fresh lemon juice of one lemon
Tools:
9 inch cake pan
Pastry brush (or paper towel)
Large bowl
Rubber spatula
Wisk
Grater or microplane
Lemon reamer or juicer
Small bowl
Fork
Process
1. Grease a 9-inch round cake pan with the pastry brush or towel.
2. Beat together vegan spread and granulated sugar in a large bowl with spatula until pale and fluffy.
3. Beat in eggs until combined.
4. Whisk in poppy seeds, flour/s, baking powder, lemon zest, and salt to the wet ingredients.
5. Spread in cake pan and smooth the top. Bake at 375 for about 30 minutes, or until golden brown on the top.
6. While cake is baking, whisk together the lemon juice and powdered sugar. Pour the glaze over the warm cake.
7. Slice this little piece of heaven as soon as possible.
