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by Caitlin Saniga | photo by Joel Hawksley

Chili-spiced pecans with orange and cranberry

My only ingredient tweak to this recipe was adding a bit of cayenne to turn up the heat on these salty-sweet pecans. I loved how orange-y these tasted.

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by Caitlin Saniga

Herbed brown butter-orange cornbread

Browning the butter is what makes this cornbread exceptional, I think. It adds so much flavor, so don’t skip that step! And don’t burn your butter. Take it slow, and keep an eye (and an ear) on it up until the moment you pull it off the stove.

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by Caitlin Saniga

Orange creamcicle drop cookies

Who doesn’t love a good drop cookie recipe? I remember my dad bringing home similar orange creamcicle cookies from the store when I was young, so these have a soft spot for me. Turns out, they’re even better when they’re homemade.

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by Caitlin Saniga

Blueberry breakfast pastry with citrus glaze

Mom made a version of this pastry for a brunch she hosted during one of my recent trips home, and I couldn’t stop eating it. She’s made it several times over the years and first got the recipe from a friend, Mrs. Chadwick, a mother of eight who was always having people over and often employed quick, easy recipes. The original recipe includes Bisquick, but I subbed in flour, baking powder and salt instead. Mom’s favorite way to serve this pastry is with either apricot preserves or raspberry jam with a simple milk/confectioners’ sugar glaze. I couldn’t resist trying a citrus glaze on mine. Are you surprised?

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by Sarah Steimer

Freshest juice ever! I juiced and strained everything one evening when I had free time and stored the citrus juices and pomegranate juice separately. You could just mix the pomegranate juice in the same pitcher as the citrus, but I like how it settles toward the bottom when added right before serving.

Freshest juice ever! I juiced and strained everything one evening when I had free time and stored the citrus juices and pomegranate juice separately. You could mix the pomegranate juice in the same pitcher as the citrus, but I like how the pom settles toward the bottom when added right before serving.

  • 2 pomegrantes OR about 1 1/2 cups pomegranate juice
  • 2 grapefruits
  • 2 oranges (I used navel oranges)
  • 2 tangerines OR mineola tangelos
  • 1/2 lime

    I sort of expected pomegranate juice to require some extravagant extraction that only machines or very patient humans could do. Instead it's just seed, blend and strain.

    I sort of expected pomegranate juice to require some extravagant extraction that only machines or very patient humans could do. Instead it’s just seed, blend and strain.

If you choose to make your own pomegranate juice, simply seed the fruits and rinse. Add the pomegranate seeds to a blender and puree for only a couple of seconds; pureeing too long will create a cloudy juice. Pour the blended seeds through a fine mesh strainer, using a spatula to extract as much juice as possible. Set the pomegranate juice aside.

Juice the citrus fruits and pour through a fine mesh strainer to remove any pulp or seeds.

Divide the citrus juice among three glasses, adding the pomegranate juice last so it can settle toward the bottom.

Makes about three servings.

Recipe adapted from: Martha Stewart

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

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by Caitlin Saniga

The more zest you use, the more pronounced the orange flavor will be. I suggest zesting 2 oranges until there's not zest left on the peel.

The more zest you use, the more pronounced the orange flavor will be. I suggest zesting 2 oranges until there’s not zest left on the peel. And when you’re ready to start chomping, might I suggest sipping some chamomile tea, too?

  • 1 1/2 cups sugar
  • 10 tablespoons unsalted butter, melted and cooled
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh-squeezed orange juice
  • 1 teaspoon bourbon
  • 1 tablespoon orange zest (from 2 large oranges)
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup slivered almonds, toasted lightly (until fragrant)
orange-almond biscotti

You’re bound to have a few biscotti that break while you’re rearranging them on the tray. Don’t fret! Those are still edible and perfectly suitable for taste tests!

Preheat the  oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, mix together the sugar, melted butter, eggs, vanilla extract, orange juice, bourbon and orange zest until well combined. Sift the flour, baking powder and salt into the wet mixture. Mix until well blended. Add the almonds, and mix until evenly distributed.

Turn the dough onto the prepared baking sheet. Using ample flour on your hands, divide the dough into two even logs, as far apart as possible on the sheet. Bake in the oven until golden, about 30 minutes.

Remove the logs from oven and allow to cool at least 15 minutes. Once cool, use a long, serrated knife to cut the logs into 1/2 inch-thick slices. Lie the slices cut side down on the baking sheet. Return to the oven and bake until golden brown, about 10 minutes. Flip the biscotti and return to the oven to brown on the remaining side, another 10 minutes. Remove the biscotti and cool on sheet a few minutes before transferring biscotti to a rack to cool. Store in an airtight container for up to 1 month.

Makes about 2 dozen biscotti.

Recipe adapted from: My Big Green Cookbook

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Caitlin Saniga

This soup made me a believer in beets! And I think it could do the same for anyone! While beets provide some subtle undertones and a very vibrant color, they’re nicely balanced with a lot of other flavors: orange, garlic, toasty almond and rosemary. Sounds like an unlikely combination, I know. But it’s brilliant. Promise.

  • 7 medium beets, peeled and sliced thinly
  • 5 cloves garlic, peeled and trimmed
  • 1 spring rosemary
  • 1/2 quart heavy cream
  • 3 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange zest
  • 1/4 cup toasted almond slices
  • 1 orange, peeled and sliced thinly
  • 1/4 cup crumbled feta cheese
  • rosemary sprigs, for garnish, optional

Place the beets in a pot withe garlic and rosemary. Cover with water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 6 minutes.

Strain the beets and garlic and set aside the liquid. Discard the rosemary. Place the beets and garlic in a food processor and puree, adding the reserved liquid a little at a time until it is almost soup consistency. Add the cream, honey, vinegar and orange zest and pulse. Refrigerate for at least 1/2 hour before serving.

Serve chilled and garnish with toasted almonds, oranges, feta and rosemary sprigs.

Makes 4 servings.

Recipe adapted form: 202 Market recipe in The Roanoke Times

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