Easy and delicious! Rich, thick molasses is given a light, bright lift from fresh citrus juices for an extraordinary ham glaze. Once you taste this glazed ham, it will become your “go-to” recipe for holidays or anytime! Ingredients: 7-9 lbs. bone-in ham, fully cooked ½ cup Rio Ruby™ Red Grapefruit juice ½ cup orange juice ¼ cup molasses 3 Tbsp. honey 1 Tbsp. brown sugar, packed 1 Tbsp. Dijon mustard 3 tsp. coarsely ground pepper Directions: Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with ¼-in.-deep…
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Continue ReadingPlanning a holiday dinner menu can be daunting, especially if we are hosting and cooking the holiday dinner. Of course, we all want our holiday guests to enjoy the party we are hosting and would like to serve mouth-watering dishes they will never forget. Most holiday dishes are heavy and we often want to prepare something fresh and light to balance out the heavy stuff that we will be putting on our plates. Salad is the answer, as long as it is festive, flavorful, and appealing to everyone. Let us not go for our regular greens. This holiday let us…
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Continue ReadingLooking for a sweet dessert that won’t make you feel guilty after? Then consider this fruit salad which contains the zing of citrus fruits and the distinct sweetness of pomegranates. Not only is it a tasty treat that’s great as a follow up for grilled dishes, it’s also very easy to make. Just be careful when preparing the pomegranate since it can easily stain your clothes. The sharp contrast between the color of oranges, grapefruits, and pomegranate seeds make this treat very elegant and visually appetizing. Citrus fruits like oranges and grapefruits, as well as pomegranates, are rich in antioxidants…
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Continue ReadingIntroducing our first annual Pittman & Davis Employee Citrus contest. The goal was to create the best citrus dish. Our grand prize winner was a Citrus Tart! How to make a Citrus Tart Ingredients Dough: 1/2 Cup Powdered Sugar 3/4 Cup Unsalted Butter 1 1/2 Cup All Purpose Flour Filling: 16 Oz. Cream Cheese 1 Cup Sugar 2 Tsp. Vanilla Extract 1 Tbsp. Pittman & Davis Navel Orange Zest Syrup: 2 1/2 Tsp. Cornstarch 1 Cup Pittman & Davis Fresh Squeezed Grapefruit Juice 3/4 Cup Sugar 1 Tsp. Lemon Juice Candied Fruit: 2 Cups Assorted Citrus 2 Cups Water 2…
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Continue ReadingSalad has evolved and come a long way. In regards to salad preparation you are longer bound to just green leafy vegetables. You now have the option to use different delectable, sweet and tangy fruits that taste like heaven to the palate. This medley of seasonal citrus combined with walnuts and dressed with honey will surely brighten your day with a healthy combination of citrus and walnuts. The winter citrus salad is a delightful dish that is perfect for winter brunch. To create this tasty citrus salad you need less than 30 minutes as it is easy to prepare at…
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Continue ReadingPrep: 15 minutes Cook: 25 minutes Stand: 4 hours Yield: Makes about 3 cups 2 grapefruits, sliced into quarters 2 oranges, sliced into quarters 11/2 cups plus 1 tablespoon granulated sugar, divided 1. Remove grapefruit and oranges from their peel, leaving about 1/4-inch white pith attached. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. 2. Place peel in a medium saucepan; add cold water to cover. Bring to a boil; drain. Repeat twice. 3. In same saucepan, bring peel, 1 cup sugar and 1/2 cup water to a boil over medium-high heat. Reduce heat and simmer…
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Continue ReadingPrep: 15 minutes Yield: 4 servings 2 tablespoons fresh Navel orange juice 2 tablespoons fresh lemon juice 2 tablespoons olive oil 2 teaspoons liquid honey 1 teaspoon Dijon mustard Kosher salt and pepper 4 cups baby arugula or mixed greens 4 pears, sliced lengthwise and quartered 1/3 cup crumbled blue cheese 1/4 cup toasted pine nuts, toasted 1. In a small bowl whisk together orange juice, lemon juice, olive oil, honey and Dijon mustard. Add salt and pepper to taste. Toss vinaigrette gently over greens, mixing well. Serve greens on 4 salad plates. Top with pears, blue cheese and pine…
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Continue ReadingPrep: 10 minutes Cook: 25 minutes Yield: 10 servings 1 (48-ounce) bottles cranberry juice 2 cups pineapple juice 1 cup orange juice 1 cup apple juice 2 cinnamon sticks 2 oranges, sliced 1 ruby red grapefruit, sliced Pomegranate Seeds (optional) 1. In a large saucepan, heat cranberry juice, pineapple juice, orange juice, apple juice and cinnamon sticks over low heat; simmer 20 minutes, stirring occasionally. Add fresh orange and grapefruit slices and pomegranate seeds, if desired, and cook 5 minutes more. Serve warm or chilled over ice.
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Continue ReadingPrep: 20 minutes Yield: 4 servings 2 blood oranges or tangerines, peeled and thinly sliced 1 pink grapefruit, peeled and thinly sliced 1 navel orange, peeled and thinly sliced 2 tablespoons finely chopped fresh mint 1/2 cup pomegranate fresh arils 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice 11/2 teaspoons honey (optional) 1. On a large platter combine blood oranges, grapefruit and oranges. Sprinkle with mint and pomegranate arils. 2. Drizzle olive oil and lime juice over salad. Add honey, if desired and serve.
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Continue ReadingFeel free to double or triple this recipe. Serve topped with granola or chopped nuts, if desired. Prep: 15 minutes Yield: 2 servings 2 (7-ounce) containers nonfat plain Greek-style yogurt 1 tablespoon honey 1 teaspoon grated orange zest 11/2 cups orange sections (about 2 large oranges) 1 cup grapefruit sections (about 1 large grapefruit) 1 cup fresh blueberries 1. In a medium bowl, combine yogurt, honey and orange zest, stirring until blended. Spoon yogurt mixture evenly among 2 serving bowls. Divide oranges, grapefruit and blueberries and serve immediately.