When you look at this cookbook one can say that it isn't nondescript. It's 9x12 frame screams coffee table book. However it's much more functional than that.
I bought a bag of organic oranges and noticed that that were going off more quickly than the last bag had anticipated. I decided to squeeze the remaining oranges and do some baking. Racking my brain as what to bake I remembered this very cookbook tucked away and thought this book will pose some answers or send my creative juices flowing. It did both.
The introduction has a brief history of citrus and offers some helpful hints. Hints to note are: Use lemon juice in place of salt, for those following low sodium eating such as myself, Tenderize meat by marinating it in citrus juice, Substitute 1 teaspoon of lemon juice for 1/4 teaspoon of cream of tartar in meringue recipes, Add the juice of one lemon, instead of salt, to the water when boiling pasta, Never use iron or aluminum cookware in preparing citrus, as it will react with the metal, resulting in a metallic taste and darkening of food and most citrus fruits will keep at room temperature for 2 to 5 days or 2 to 4 weeks in the refrigerator. This cookbook covers breakfast and brunch; appetizers, soups and salads; main courses; relishes and condiments; desserts and beverages. Every recipe comes with a glowing full page photograph. Some are warm and inviting while others are cool, crisp and refreshing.
I did want to try some of the beverages, Limeade Fizz, Hot Spiked Lemonade and the Lemon and Thyme tea, however, I made the Orange and Banana muffins. As I was trying to fill out the weekly school lunches.
Here they are! When you have oranges that need to be squeezed and bananas that are turning, this is the perfect recipe. If the muffins I made can look and taste this good, try this recipe and yours will too!
Orange and Banana Muffins
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3/4 cup whole wheat flour
3/4 cup rolled oats
1/2 cup unbleached, all purpose flour
1 tablespoon baking powder
1/2 cup brown sugar
1/2 teaspoon salt
3 tablespoons wheat germ
1 teaspoon ground cinnamon
1/4 cup milk
1/4 freshly squeezed orange juice
1 large egg, lightly beaten
1 cup mashed bananas, about 2 bananas
2 tablespoons grated orange zest
1/4 cup unsalted butter, melted
Preheat oven to 400ºF.
Grease the muffin pan cups or just line the cups, like I did, with muffin cup papers.
In a large bowl combine all the dry ingredients. In a small bowl combine all the remaining liquid ingredients. Mix well. Add the liquid ingredients to the dry ingredients all at once and stir just until moistened. Spoon the mixture into the prepared cups or muffin papers, filling them 2/3 full.
Bake approximately 25 minutes, or until they are golden brown and a toothpick inserted in the centre comes out clean.
Have a great weekend everyone! - JW
