Group Title: Citrus desserts and cookies
Title: Citrus garnishes and seasonings
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 Material Information
Title: Citrus garnishes and seasonings
Physical Description: Book
Publisher: University of Florida, Agricultural Extension Service,
 Record Information
Bibliographic ID: UF00067884
Volume ID: VID00006
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: 03557754 - OCLC

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TRUS FRUITS


CITRUS GARNISHES AND SEASONINGS


3r 234 May 1962
UNIVERSITY OF FLORIDA
IRICULTURAL EXTENSION SERVICE
GAINESVILLE, FLORIDA










































































COOPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMIC
(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida,
Florida State University and United States Department of Agriculture, Cooperating
M. O. Watkins, Director

2










Citrus Garnishes and Seasonings



Citrus is a natural garnish for almost every course in the
eal. It adds color and also picks up flavor of foods served
[th it. As a seasoning citrus is time-honored. Many pioneer
orida kitchens used it to season because there were no ex-
acts available as we have them today. Try lemon or orange
id, finely grated, in fruit pies, cakes, muffins or even meat
waves or in some of the ways given below for a real taste treat.



Grapefruit
Use a whole grapefruit
ree of blemishes as a hours
oeuvress holder. c
Arrange two sections of
rapefruit butterfly fashion
a top of any summer salad,
ith green pepper strips as
feelers."
Make grapefruit "baskets"
-om halves for appetizer
r dessert fruit cups. Cut
lin strip around half leav-
ig 1 inch uncut on each side. Y
ring thin slices up over
basket" and fasten with a
iothpick. Spear cherry or
ive on ends of toothpick.
Substitute grapefruit
lice for vinegar in your
,vorite oil-vinegar salad
'essing.







Orange
Orange sections garnish custards, ice cream, tapioca
other puddings.
Use orange slices, paper thin, on icings, whipped cream
meringues.
S. Cut orange slices on o
side into center then pull o
Nt to make a curl. Place
'top of cottage cheese in ce
ter of fruit plate.
-Prepare orange baskE
or cups for baking individt
sweet potato souffles.
Garnish a cold meat pl
ter with slices of oran
cut in halves and arranged around the platter. Tuck a fA
parsley sprigs into the slices.
Baste ham steaks, pork roasts, pork chops, baked hams wi
orange syrup.
Use this orange syrup on waffles, pancakes or French tos
for a real treat. Serve warm.
Orange butter is served in some eating places with price
Do it at home, too. To one stick of butter or oleo add 2 tab
spoons sugar and 2 tablespoons finely grated orange rind.
Lavish orange butter on apples when making an apple p
or add grated rind to apples or pears when cooking in any mann<

Limes and Florida Lemon'
Cut in fancy or plair
shapes. Float on punch
Serve with tea, or garnish
Sa seafood platter. Pull 9
T small parsley "bouquet'
through the center of lime
or lemon slices. Serve witl
tomato juice or on blacl
bean soup.
Lime or lemon juice in tomato, prune, apricot or grape jui
is an added feature.







Kumquats
Slice raw kumquats into Waldorf salad, fruit cups or fruit
alads.
Wash whole kumquats and cluster with parsley on meat
letters for color and flavor.
Stuff preserved kumquats with nuts, cream cheese or soft
ellow cheese. Serve as a hors d'oeuvre.
Preserved kumquats make a delicious meat accompaniment,
erved on same platter or passed separately.

Calamondins
Serve halves with seafood plates for a treat. Tart, yet they
)ok like oranges in miniature.
Thin slices garnish punch bowls, hot or cold tea, frosty ginger
le or salad dressings.
A preserved calamondin can go anywhere a preserved kum-
uat can go.
Calamondin juice makes a delicious ade. Use as lemon or
me juice.
Tangerines
Peel small tangerines. With table knife scrape white
strings" from sections. Use as a garnish in salads or desserts.
For a special treat drop these tangerine "plugs" into orange
yrup and simmer 5 minutes. Chill. Serve over ice cream,
ustards or puddings.
Wash tangerines.
With paring knife cut
kin in six sections, being
areful to leave 1/2 inch or
lore uncut on bottom. Lift
eel from fruit and tuck un-
er sections to form petals.
'ill center of tangerine with
ottage cheese, sherbet or
rizzle honey ever plugs.
erve on a fruit plate.
For a special meat accompaniment, prepare tangerines as
bove. Fill center with precooked mincemeat. Heat in oven
5 to 7 minutes) and serve with ham, pork, roast turkey or
aked chicken.
This is also good as a dessert, topping mincemeat with hard
luce.








REFERENCES


Bulletin, Florida's Favorite Recipes for Citrus Fruits, written by Florid
Agricultural Extension Service, printed by Florida Citrus Con
sion.
Source: Bulletin 167, Using Florida Citrus Fruits, 1958. Agricultural El
tension Service, Gainesville, Florida.




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