Sweet & Savory Apricot Glaze

Print

Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour
Print

Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 

Scale

Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling water. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
Read more
No Comments

Speedy Apricot Sauce

Print

Speedy Apricot Sauce

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 cups 1x
Print

Description

This speedy apricot sauce is the perfect dipping sauce and glaze for chicken or pork. 

Scale

Ingredients

4 Apricots, pit removed and quartered
1 serrano chili, stem and seeds removed, coarsely chopped
1/4 cup seasoned rice vinegar
1/4 cup agave nectar or honey
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt

Instructions

Place all ingredients into a blender and blend until smooth. 

Read more
No Comments

Speedy Apricot Sauce

No Comments

Sweet & Savory Apricot Glaze

Print

Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour
Print

Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 

Scale

Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling water. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
Read more
No Comments

Mandarin Glazed Salmon

Print

Mandarin Glazed Braided Salmon with Edamame Mandarin Salad

  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
Print
Scale

Ingredients

For salmon & glaze

  • 4–5 lbs Salmon, full skinless top lion cut
  • ¼ cup sweet chili sauce
  • ½ cup teriyaki sauce
  • 2 mandarins, juiced
  • Mandarin garlic pepper or lemon garlic pepper

Edamame & Mandarin Salad

  • 10–12 mandarins, segmented
  • 1 cup shelled edamame, cooked
  • Mandarin Honey Vinaigrette dressing

Instructions

  1. In a bowl, combine sweet chili sauce, teriyaki sauce, and the juice of two mandarins.
  2. Preheat oven to 400 degrees and line a cookie sheet with foil.
  3. Cut salmon filets into 4 equal portions, 12-16 inches long and 1-1 ½ inches wide. Take two filets and braid into a half circle and place on foil lined baking sheet. Repeat with the other two strips to make full salmon circle.
  4. Season salmon with Mandarin Garlic Pepper and brush on sweet mandarin glaze.
  5. Bake at 400 degrees for 30 minutes or until salmon is done. Glaze salmon again after 15 minutes.
  6. For the salad, combine mandarin segments, edamame, and mandarin honey vinaigrette. Toss lightly to coat evenly.

Notes

To make Mandarin Garlic Pepper

  • 2 TBSP dehydrated mandarin rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt
  • Combine ingredients in a bowl and stir to thoroughly combine.

To dehydrate Mandarin peels

  • 10 Meyer lemons
  • Peeler
  • Dehydrator
  • Peel off the skin of the mandarin.. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.

Read more
No Comments

Brilliant Meyer Lemon Pepper Shrimp

Print

Brilliant Meyer Lemon Pepper Shrimp Cocktail

  • Author: Lisa Huckabay
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 12 1x
Print
Scale

Ingredients

  • 12 shrimp, raw and deveined with shells removed
  • 3 Brilliant Meyer Lemons, 2 juiced & 1 for garnish
  • 3 celery ribs, diced
  • 1 cucumber, peeled and diced
  • 1–2 Tbsp butter
  • 1/4 cup lemon pepper marinade
  • Seafood cocktail sauce

Instructions

  1. Heat butter on medium-high in a medium sized pan. Sauté shrimp in butter with lemon pepper marinade and Brilliant Meyer Lemon juice. Shrimp is done when the exterior is pink with red tails and the flesh is slightly opaque and off white in color.
  2. While shrimp is cooling, chop celery and set aside.
  3. Chop cucumbers and soak in Brilliant Meyer Lemon juice.
  4. To plate, brush cocktail sauce onto plate then create a bed of celery & cucumbers. Place shrimp on top and finish with a squeeze of Brilliant Meyer Lemon juice.

Read more
No Comments

Brilliant Meyer Lemon Artichoke Pesto & Pasta

Print

Brilliant Meyer Lemon Artichoke Pesto & Pasta

  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
Print

Description

Brilliant Meyer Lemons add refreshing & surprising citrus zing to this super simple, and super versatile, artichoke pesto. Make a large batch to use in these three delicious recipes: Brilliant Meyer Lemon Artichoke Pesto & Cream Cheese Dip, Brilliant Meyer Lemon Artichoke Pesto & Pasta, & Brilliant Meyer Lemon Artichoke Pesto Crescent Rolls

Scale

Ingredients

  • 2 Brilliant Meyer Lemons, juiced
  • 1 tsp. Brilliant Meyer Lemon zest
  • 1 large jar marinated artichoke hearts
  • 1 large jar of your favorite pesto
  • 1 or 2 bags of your favorite raviolis, we like to use artichoke or cheese

Instructions

  1. Combine first 4 ingredients into a food processor and blend until smooth-ish.
  2. Cook pasta according to bag instructions.
  3. Strain pasta into a large serving bowl.
  4. Spoon Brilliant Meyer Lemon Artichoke Pesto over pasta and stir until evenly coated.
  5. Enjoy!

Read more
No Comments

Brilliant Meyer Lemon Duchess Potatoes

Print

Brilliant Meyer Lemon Duchess Potatoes

  • Author: The Kitchen at Summeripe
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 75
Print
Scale

Ingredients

  • 3 pounds yellow or red potatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 Tablespoons Brilliant Meyer Lemon compound butter
  • 1/3 cup cold whipping cream
  • 4 egg yolks
  • 1 Brilliant Meyer Lemon, roasted and juiced
  • juice of 1/2 Brilliant Meyer Lemon
  • 1 full head garlic, roasted
  • olive oil or lemon and garlic roasting
  • Optional: 1 cup of shredded cheddar cheese

Instructions

  1. Place garlic in a garlic roaster or wrap in aluminum foil with a pinch of salt and olive oil.
  2. Cut lemon in half, drizzle with olive oil, and place in a small baking dish, cut side down. Roast with garlic for 45 minutes or until garlic is soft.
  3. Peel and cut potatoes into chunks and simmer gently until fully cooked. Drain the water.
  4. Mash potatoes and add Brilliant Meyer Lemon compound butter, juice from roasted lemon, roasted garlic, salt and pepper. Mash until smooth.
  5. Whisk together egg yolks and whipping cream. Mix into potatoes. Turn into a greased baking dish and bake at 375 degrees for about 20 minutes or until top is golden brown. Add cheese to top if desired.

Notes

Brilliant Meyer Lemon Compound Butter

  • Ingredients
  • 1 cup unsalted butter
  • 1 Tablespoon (about 1 Brilliant Meyer Lemon) Brilliant Meyer Lemon juice
  • 1 1/2 teaspoons Brilliant Meyer Lemon Zest
  • Directions
  • 1. Stir together softened butter, Brilliant Meyer Lemon juice, and zest.

Nutrition

  • Serving Size: 8
  • Calories: 252
  • Sugar: 2
  • Sodium: 253
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 33
  • Protein: 9
  • Cholesterol: 118

Read more
No Comments

Brilliant Meyer Lemon Rosemary Brined Turkey

Print

Brilliant Meyer Lemon Rosemary Brined Turkey

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 180
  • Total Time: 195
Print
Scale

Ingredients

  • 1 10-15 lb turkey

For the brine

  • 2 quarts spiced apple cider vinegar
  • 2 quarts unfiltered apple cider vinegar
  • 4 quarts water
  • 1 cup sugar
  • 1 cup kosher salt
  • 1/4 cup honey
  • 2 Brilliant Meyer Lemons, juiced
  • 2 sliced Brilliant Meyer Lemons
  • 4 bay leaves
  • 6 sprigs fresh rosemary

For roasting the turkey

  • 10 sage leaves
  • Pepper to taste
  • Brilliant Meyer Lemon compound butter

Instructions

  1. In a large container stir together apple cider vinegars, water, sugar, salt, lemon juice, and honey.
  2. Add lemon slices, bay leaves, rosemary and turkey.
  3. Fully submerge turkey and place container in refrigerator to soak for 18-36 hours
  4. To roast the turkey, preheat oven to 350 degrees. Take the turkey out of the brine and place it in a roasting pan. Save the lemon slices and herbs
  5. Rub turkey with meyer lemon compound butter on the inside and outside of the skin and cavity. Place sage leaves under skin.
  6. Stuff lemon slices and rosemary sprigs inside the cavity and tie the turkey’s legs together with kitchen twine.
  7. Roast turkey for 2.5-4 hours, basting every 30 minutes or so with the juices in the pan. Turkey is done when the thickest part of the thigh reads 180 degrees or the breast reads 170 degrees.

Notes

Brilliant Meyer Lemon Compound Butter

  •  

Ingredients

  • 1 cup unsalted butter
  • 1 Tablespoon (about 1 Brilliant Meyer Lemon) Brilliant Meyer Lemon juice
  • 1 1/2 teaspoons Brilliant Meyer Lemon Zest

Instructions

  • Stir together softened butter, Brilliant Meyer Lemon juice, and zest.

Read more
No Comments

Summeripe Peach Jerk Sausage

Print

Summeripe Peach Jerk Sausage

  • Author: David Staggs
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 60
  • Yield: 10 1x
Print

Description

This sweet & spicy sausage brings an island flavor to your table! Whether you’re an experienced sausage maker or have never done it before, this simple recipe calls for just a few ingredients, but will leaving a lasting memory with it’s distinct flavor. Give it a shot, step up your grilling game and don’t be a jerk!

Scale

Ingredients

  • 4 pounds Pork Shoulder cubed
  • 2 medium sized Summeripe Peaches
  • 1 tablespoon Salt
  • 5 tablespoons Caribbean Jerk Seasoning
  • 10–12 feet of hog casing
  • 1 cup water

Instructions

  1. Thoroughly rinse hog casing in water to remove salt. Make sure to run water though the casing and let it soak, this will make sliding the casing onto the stuffer nozzle easier. Set aside.
  2. Remove skin from Summeripe Peach and finely dice or use a food processor.
  3. Grind cubed pork shoulder using a medium holed grind plate.
  4. Combine the ground pork, peach, salt, Caribbean Jerk seasoning and water. You can combine by hand or use a mixer with a paddle attachment for about 1 minute then refrigerate. Don’t overwork or the fat will begin to break down but the meat should be a little tacky and want to stick to itself.
  5. At this point I like to cook a small patty to test seasoning and see if anything needs to be added.
  6. Slide hog casing onto the stuffer nozzle.
  7. Push the ground meat until it reaches the tip of the nozzle then tie off the casing. This helps reduce the amount of air bubbles.
  8. Continue pushing through the meat keeping a thumb and forefinger lightly on the casing to control the plumpness of the sausage. Do not overfill or the casing will break when you twist into links.
  9. Twist sausage into 5-6 inch links.

Notes

  • Cook pork thoroughly, to 180 degrees F. Alternatively, cook low and slow in smoker for best results.

Read more
No Comments