Tag Archives: Zest (ingredient)

Orange Biscuits

I am always happy when I find* a recipe that makes entertaining a little bit easier.  These orange biscuits fit the bill, they can even be prepared the night before and then cooked when you need them.  A morning coffee date doesn’t get much easier (or tastier) than this.



1/4 cup Butter

1/2 cup freshly squeezed Orange Juice (about 2 oranges)

1/2 cup Sugar

2 teaspoons Orange Zest


1/4 cup cold Butter, cut into small pieces

2 cups Flour

2 teaspoons baking Powder

1/2 teaspoon Salt

3/4 cup Milk

1 1/2 tablespoons melted Butter

Cinnamon Sugar:

1/4 cup Sugar

1 to 2 teaspoons Ground Cinnamon

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Broccoli Slaw

I like broccoli slaw.  It’s easy to make (especially if you cheat a little and get the slaw part from the prepackaged produce section) and I feel like it’s a good way to sneak in a few extra vitamins and minerals.  Add some dried cranberries, raisins, and almonds and you’ve easily elevated it to interesting as well.  It’s a simple and tasty side that you can effortlessly whip up in about 10 minutes.



3/4 cup Mayonnaise

1 tablespoon Orange Zest

2 1/2 teaspoons Cider Vinegar

3 tablespoons Fresh Orange Juice

3/4 teaspoon Smoked Paprika (regular Paprika will work if that’s what you have)

1 1/4 teaspoons Salt

1/2 teaspoon Pepper

1/2 teaspoon Mustard Powder

1/4 teaspoon Cayenne Pepper


1 (12 ounce) package of Broccoli Slaw

1/2 cup Almonds, sliced or slivered

1/3 cup Golden Raisins

1/3 cup Craisins

2 tablespoons Chives, minced

Whisk all dressing ingredients together.  If you have the time, go ahead and do this a few hours before you plan on making dinner as dressings are usually better when the flavors have married for a little bit.  You could make the dressing as far in advance as 2 days.

Toast the almonds in a dry pan over medium heat until they just begin to take on a little color and smell nutty.  Allow to cool about 5 minutes.

Toss together broccoli slaw, craisins, raisins, almonds and dressing about 5 minutes before you plan on serving dinner.  It really is that easy.  Sit back and enjoy the praise.

Tips and Tricks:

If you are feeling particularly ambitious and you want to make your own slaw mix the key is to use broccoli stems.  It’s a great way to eliminate waste when you buy a head of broccoli.  You can get two sides for the price of one!

Pecans or walnuts would be other great nuts to use if you don’t have almonds.

If you’d like more bite than chives can offer, substitute 1/2 cup of julienned red onion instead.

Serves 4 people.

Tzatziki Dip

Tzatziki Dip

Tzatziki is a very versatile dip. It’s the perfect accompaniment to vegetables, but it also goes well with pita chips, potato chips, crackers, sandwiches, dolmas, and gyros.  I am sure there are many more applications I haven’t even thought of.  I encourage you to be creative.


7 oz Greek Yogurt

1 clove Garlic

2 tablespoons chopped Dill

2 tablespoons chopped Mint

1 tablespoon Lemon Zest

1 1/2 tablespoons fresh Lemon Juice

1 tablespoon Cucumber Juice

2 teaspoons Salt

1 teaspoon Pepper

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Cranberry Orange Scones

Cranberry Orange Scone

I am on a cranberry kick, ’tis the season after all.  I like this recipe because it is simple and straight forward, but it is also easy to alter to make whatever type of scone you want (more on that below).  That’s the nice thing about having a bit of confidence in the kitchen is the carefree abandon of trying your own recipe.  That is, after all, how recipes get made.  You either research the basics and combine multiple recipes together, have a vague idea of what you’re doing and keep at it until it works, or you find a good basic recipe and tweak it just a little.  And don’t believe the hype, even professional chefs have spectacular culinary disasters now and again, but that’s why you don’t just decide to make something up the day you’re going to serve it (unless you’re really confident it’s going to work).

This recipe is from Bon Appétit, with a couple minor changes.


3 cups all purpose Flour

1/3 cup Sugar

2 1/2 teaspoons Baking Powder

1 teaspoon Salt

1/2 teaspoon Baking Soda

1 tablespoon grated Orange Zest (about 1 medium sized orange)

3/4 cup (1 1/2 sticks) chilled unsalted Butter, cut into pea-sized pieces

3/4 cup dried Cranberries

1 cup chilled Buttermilk

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