Citrus Loaf

I love the bright citrus flavour of this loaf.  Easy to make, and easier to eat!

Citrus loaf 5

This loaf takes little more than 10 minutes to put together, and while it is baking the citrus aroma is fantastic.

  • 1 medium lemon
  • 1 medium orange
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup plus 2 tbsp sugar
  • 3/4 cup butter (I use salted for baking)
  • 3 eggs
  • 1/2 cup milk

Preheat oven to 375 degrees.

Grate 1 tbsp peel from lemon and squeeze 1 tbsp juice, set aside.

Grate 1 tbsp orange peel and squeeze 5 tbsp juice, set aside.

Citrus loaf 1

Citrus loaf 2

Stir the wet ingredients into the larger bowl, and mix only until just holding together.  If you mix it too much the dough won’t be quite as tender.

In large bowl cut softened butter into flour, baking powder, salt and 1 cup sugar.  Stir in peel.  In small bowl beat eggs, milk and4 tbsp orange juice lightly.  Stir into flour mixture just until flour is moist.  Do not over mix!

Spoon into greased and lightly floured loaf pan, baking for 1 hour.  Test, and when you tester comes out clean, remove from oven and allow to rest 10 minutes in loaf pan before removing.

citrus-loaf-3.jpg

If you line the loaf pan with parchment paper it makes removal quick and easy.

 

In saucepan, heat lemon juice, 1 tbsp orange juice and 2 tbsp sugar until boiling.  Cool, stirring, for about 3 minutes.  Brush over loaf once it has cooled off a bit, but not cold.

Citrus loaf 4

Boil the juices and sugar long enough for the syrup to thicken slightly, then remove from heat.

Citrus loaf 6

Every bite is light, juicy, citrusy and that glaze over the top is absolutely divine.

 

Gazpacho, Morelia style

The gazpacho we encountered in Morelia was unlike anything we had tried before.  Certainly not cold tomato soup.  We loved that each bite hit all the notes we were looking for; sweet, sour, spicy, salty and refreshing.  Versatility is key here, and in my opinion, so is hand chopping the fruit and vegetables.  Sure, a food processor would make short work of it all, but you might not get such great flavour in every spoonful.

mercado-frutas

We first tasted this in Morelia, Mexico – where everything is fresh and delicious!  Even at home though, we have loved the refreshing dish.  Try serving it in small dishes as a palate cleanser for a Mexican fiesta ….

Everything finely diced:

2 cups jicama

2 cups cucumber

1 cup watermelon

1 cup mango

1/2 – 2/3 cup red or white onion

I say 1/2 – 2/3 cup of onion because it will depend on how pungent your onion is, and how much you love onion flavour, play with it.

1 tsp chile flakes

1/2 tsp salt

juice of 1 lime

juice of 1 orange

Stir this all together, and taste!!!  Every little bit of fruit and vegetable should be in each bite and you should love the way it all comes together.  If not – adjust!

gazpacho-morelia-style

As you can tell, this is no small bite!  – Small version in the market in Morelia.

 

 

Blueberries and Cream French Toast

First – no photo yet of the french toast dish!! We dove into this too quickly – but I promise a photo the next time I make this, and it was such a hit that I am sure it will happen again.

I wasn't fast enough to get a photo of the french toast, but I think you can tell how delicious the blueberry orange sauce is - Stella's spoon wasn't fast enough for her so she had to tip it up!!

I wasn’t fast enough to get a photo of the french toast, but I think you can tell how delicious the blueberry orange sauce is – Stella’s spoon wasn’t fast enough for her so she had to tip it up!!

8 ounces cream cheese, softened
1/2 cup white sugar
1 tsp vanilla
1/4 cup butter, softened
zest of 1 orange
4 eggs
1 1/2 cups whole milk
1 loaf french bread – cut into 1″ slices
1-2 cups blueberries

In a large bowl combine cream cheese, sugar, vanilla, butter and orange rind. Add eggs, one at a time until well blended – slowly stir in milk.

Place bread slices in a greased 9 x 13 baking dish, overlapping the bread slightly. Let stand 15-20 minutes, or cover and put in the fridge overnight.

Before baking, uncover and sprinkle with blueberries. Bake at 325 for 45-60 minutes until golden brown. Sprinkle with a dusting of icing sugar, and serve with warm blueberry orange sauce.

BLUEBERRY ORANGE SAUCE

1/2 cup sugar
1 tbsp cornstarch
1 cup water

In medium sauce pan, stir the sugar, cornstarch and water – heat until gently boiling and add:
1 cup blueberries
1 orange – minced fine, and the zest
Cook until the juices are clear and the sauce has thickened.

Orange Cranberry Muffins

These muffins are delicious, light, fresh and so so simple!

Orange Cranberry Muffins

Combine:
1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon

Set aside – and in either a blender (or bullet) mix together;
1 orange, cut into segments (remove the zest first and set aside)
1/2 cup oil
1/2 cup milk
1 egg

Blend well, and then stir gently into dry ingredients with:

1/2 cup chopped dried cranberries
zest of 1 orange

Stir only until combined – then put into muffin tins.

Makes about 14-16 depending on size.

Bake at 400 for 12-15 minutes. Check them at 12 …

You could easily substitute the cranberries for dried blueberries or raisins – go ahead and experiment.

Citrus Loaf

The sweet/tangy glaze drizzled over this citrus loaf adds the perfect touch!

Image

1 medium lemon – zest and juice

1 medium orange – zest and juice

2 1/4 cups flour

1 1/2 tsp baking powder

3/4 tsp salt

1 cup sugar

3/4 cup butter

3 eggs

1/2 cup milk

Grate 1 tbsp peel from lemon, and squeeze 1 tbsp juice – set aside

Grate 1 tbsp peel from orange, and squeeze 5 tbsp juice – set aside – separately from lemon juice

In large bowl combine dry ingredients, then cut butter in, stir in lemon and orange zest.

In separate bowl beat eggs, milk and 4 tbsp orange juice.

Stir liquid into flour just until mixed, do not over mix.

Turn into greased and floured 9×5 inch loaf pan.  (I like to use parchment paper so it is easy to lift out)

Bake 1 hour, at 350 degrees – cool for 10 minutes in pan, then remove to a cooling rack.

Once you take the loaf out of the oven, combine the remaining  1 tbsp lemon juice, 4 tbsp orange juice and 2 tbsp sugar in small saucepan.  Bring to a boil and allow to gently boil until reduced slightly and thickened.  Once loaf has cooled a bit, drizzle glaze over top.  

Try to resist cutting the loaf until it has cooled quite a bit ….