Drink In Life

A Celebration of Citrus

Posted on February 15, 2019 by drinkinlife

Winter Fruit Salad with Orange Poppy Seed Dressing

In the winter fresh fruit salads can be made with the last of the Fall Harvest fruits such as Apples and Pears along with year round fruits that are available in the produce section like Raspberries, Bananas and Kiwi. When the height of Citrus season arrives a variety of these citrus delights can be combined to complete a bright and delicious Winter Fruit Salad.

For the Salad start by peeling and chopping 4 Honey Crisp Apples and 2 Bartlett Pears. Place them in a strainer filled with water and ‘Fruit Fresh’ to help the fruit from turning brown for about 15 minutes. Then drain and allow to sit while you prepare the rest of the fruit.

Peel and slice 4 ripe Kiwi, 2 Bananas and put them in bowl. Peel and segment 8 Mandarin Oranges, and 2 Grapefruits. Rinse a carton of fresh Raspberries and allow them to drain. When your fruit is drained of excess moisture, place it all together in a large bowl. One option is to add the sliced Banana and fresh Raspberries when ready to serve.

The addition of fresh citrus to a Winter Fruit Salad adds a taste of sunshine to a cold Winter Day

Orange Poppy Seed Dressing

A mild sweet dressing with a splash of Orange Liqueur.

I added the juice from a Cara Cara Orange and the zest from the fresh Mandarin Oranges, which gives a unique combination of Orange flavors to the dressing.

INGREDIENTS
3 tablespoons Greek yogurt
3 tablespoons mayonnaise
2 tablespoons freshly-squeezed orange juice & Zest of 1/2 an Orange
1 tablespoon honey
2 teaspoons apple cider vinegar
2 teaspoons poppy seeds
1/2 teaspoon kosher salt
1 ounce Orange Liqueur -Optional

INSTRUCTIONS
In a small bowl, whisk all the ingredients together. You may also place the ingredients in a jar with a tight-fitting lid and shake well.

The Orange Liqueur is optional but you will be surprised by the added depth that it gives to the Orange flavor.

I like to keep the Winter Fruit Salad and the Orange Poppy Seed Dressing separate and serve the two combined in single serve bowls.

Keeping the dressing separate from the salad allows the fruit to hold up better for a couple of days in the fridge.

“Mindful eating is about awareness. When you eat mindfully, you slow down, pay attention to the food you’re eating, and savor every bite.” – Susan Albers

Blood Orange Thyme Bourbon Cocktail

With the produce section of the grocery store tempting me with Grapefruit, Mandarin and Blood Oranges, my thoughts instantly go to making a delicious citrus cocktail with the fresh squeezed juice.

The key ingredient to this cocktail is the fresh squeezed Blood Orange Juice.

INGREDIENTS:
For 2 cocktail:

1/2 cup fresh squeezed blood orange juice
1/2 cup bourbon
4 tablespoons Thyme simple syrup
Seltzer water
Few dashes orange bitters

For Thyme simple syrup: Add 1 cup water and 1 cup of Raw Sugar in a saucepan bring to a boil and turn off the heat. Add 5 Sprigs of fresh Thyme, cover and let cool for 15 minutes

For cocktail:
In a large measuring cup mix together fresh Blood Orange juice, Bourbon and Thyme simple syrup.
Add ice to 2 short cocktail glasses. Fill each glass half way with juice/bourbon mixture. Top with seltzer and a dash of bitters, garnish with a slice of Blood Orange.

A Cocktail to Celebrate the Citrus Season. Enjoy!

Purchasing your fruits and vegetables during their peak seasons, will not only allow you to enjoy them more, you’ll save money while maximizing their nutritional value.

Images © Drink In Nature Photography and Drink In Life Blog.

Rum Pineapple Upside Down Carrot Cake with Cream Cheese Whipped Cream

Posted on February 8, 2019 by drinkinlife

Rum Pineapple Upside Down Carrot Cake

Ingredients for pineapple caramel layer:
Combine 1/2 cup brown sugar and 3-4 tablespoons of reserved liquid from pineapple rings.
4 tablespoons of butter softened to room temperature
1/2 cup chopped macadamia nuts

Divide the butter and use 2 tablespoon in each of the two 9 inch cake pans to generously butter the bottom and sides of each pan. Place the pineapple rings in a single layer into buttered pan, 7 pineapple slices for each pan. Divide the brown sugar liquid over the two pans of pineapple rings and top each with equal amounts of chopped macadamia nuts.

INGREDIENTS-
For the double pan carrot cake:
1 cups all-purpose flour and 1 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup vegetable oil
4 large eggs
1 and 1/2 cups brown sugar
1/2 cup raw sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract and 1/2 teaspoon rum extract

3 tablespoons minced candied ginger
3 cups grated carrots, lightly packed

INSTRUCTIONS to make the carrot cake:

Preheat oven to 350°F.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, vanilla and rum extract until fully combined. Add the dry ingredients, grated carrots and candied ginger into the wet ingredients with a whisk or rubber spatula mix until well combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans.

Bake at 350°F for 35-40 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 15 minutes. Once the cakes have cooled, place serving dish on top of the cake and flip the pan, place the cake upside down on the plate. Repeat for second cake.

Have you thought of who you will share the second cake with yet?

While the cakes are cooling start preparing the cream cheese whipped cream. This recipe is enough for both cakes.

Cream Cheese Whipped Cream

Adapted from The Pioneer Woman’s recipe.

8 ounces, cream cheese, Softened
2 tablespoons brown sugar (if you want a sweeter whipped cream double the brown sugar)
2 cups heavy whipping cream
1 teaspoon orange zest
1/4 teaspoon vanilla extract

Place the cream cheese, orange zest, vanilla extract and brown sugar in a large bowl. Beat until completely smooth. Scrape down the sides of the bowl.
Pour 1/4 of the cream into the cream cheese mixture. Beat until completely smooth. Scrape down the sides of the bowl. Repeat 3 more times for a total of 4 additions. Beat until smooth.
Store in the refrigerator until ready to use. If you want the cream cheese whipped cream to be soft, make sure to take out of the refrigerator for about 15 minutes and give it a good whisk before serving.