Pucker up! Your taste buds are going to be tingling with all the great citrus flavors featured in these recipes.

Using a vegetable peeler, remove the citrus zest in wide strips (avoid the white pith); measure 2 cups zest (if desired, reserve the remaining fruit for juicing or snacking).

In a sterilized 2-quart canning jar or other glass jar, combine the 2 cups zest and the vodka. Cover tightly and let stand in a cool, dry place for 10 days, gently swirling mixture in jar once a day. Strain mixture through a fine-mesh sieve set over a large bowl; discard citrus zest. Return the infused vodka to the jar.

For syrup: In a medium saucepan, combine sugar and the water. Bring to boiling, stirring until sugar is dissolved. Remove from heat; cool for 30 minutes.

Pour cooled syrup into the infused vodka; stir to combine. Cover and chill overnight. Transfer liqueurs to sterilized half-pint canning jars or glass bottles. Seal and label. Store in refrigerator for up to 1 month.

Preheat oven to 350 degrees. Grease and flour an 8x4-inch loaf pan. Whisk the flour, baking powder and salt together in a medium bowl and set aside. Using a mixer on medium speed, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla until combined, then beat in 2 tablespoons of orange juice and the orange zest. Slowly add the flour mixture to the wet ingredients, alternating with the milk, until combined. Pour the batter into the loaf pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and let the cake cool completely on a wire rack. For the glaze, whisk the remaining 2 tablespoons of orange juice and the powdered sugar together until smooth. Drizzle over cooled cake and sprinkle with a little orange zest before serving.

Preheat oven to 325 degrees. Grease and flour two 9x9x2-inch baking pans. In a mixing bowl, combine lemon cake mix, lime gelatin, eggs, orange juice and oil; beat until smooth. Pour batter into pans. Bake for 20 to 30 minutes or until a tester inserted in center comes out clean; do not overbake. Prick tops with a fork all over.

To make frosting: In a large mixing bowl, beat cream cheese and butter until thoroughly combined and smooth. Beat in lime juice and vanilla. Add powdered sugar, beating until consistency is creamy. Assemble cake, spreading frosting between layers and on sides and top of cake.

In a bowl, briskly whisk together the marinade ingredients through the cornstarch until smooth and thick. Add the chicken and toss well. Cover and marinate in the refrigerator for 3 to 24 hours. Let come to room temperature and re-toss before cooking.

Combine the aromatics in a small dish; cover until ready to use. Combine all of the sauce ingredients in a bowl. Stir to blend, leaving the spoon in the bowl.

Blanch the broccoli or carrot in simmering water to cover to seal the color and cook the outside, 15 to 30 seconds.

Plunge the vegetables into ice water to chill, then drain. Blanch the baby corn (if fresh) for 5 seconds. Chill in ice water and drain. All the above, including the vegetable cutting, may be done a full day ahead. Seal and refrigerate the ingredients; bring to room temperature before cooking.

About 15 minutes before serving, bring 4 cups of water to a steaming near simmer. Add the chicken, stir to separate the cubes, and cook until the outside turns 90% white, 40 to 50 seconds. Drain and set aside. The chicken will be cooked on the outside and a bit raw in the center.

Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl to glaze pan. When the oil is hot enough to sizzle a scallion ring on contact, reduce the heat to moderate and add the aromatics. Add the onion and bell pepper and toss briskly until softened, 2 to 3 minutes. Add the carrots (if using) and the baby corn and toss until hot, about 1 minute. Add the cabbage, broccoli, chilies or dried chili flakes and toss until the cabbage is wilted, about 1 minute. As you stir-fry, adjust the heat to maintain a sizzle and drizzle a bit more oil down the side of the pan, if needed to prevent sticking.


Stir the sauce and add it to the pan. Raise the heat to high, cover the pan and bring the sauce to a simmer. Stir the cornstarch mixture, add it to the pan and stir the sauce until turns glossy, 10 to 20 seconds. Add the chicken cubes and toss gently until the chicken is cooked through, about 30 seconds. Serve on a heated platter. Garnish with cashews.

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