Bites from other Blogs

Bites from other BlogsCitrus is in season and that means that I have my eyes out for all things made with lemon, orange, lime and more! Citrus fruits are incredibly versatile, since you can use the juice, the zest or the whole fruit to make a wide variety of dishes.

  • This Baked Lemon French Toast from Seasons and Suppers is a wonderful springtime brunch dish if you’re looking for something that you can prepare ahead of time. The casserole-style french toast is reminiscentof bread pudding, since it is assembled and baked instead of being cooked one slice at a time. The custard is made with plenty of eggs and flavored with both lemon zest and vanilla extract. Once baked, you simply need to scoop out each portion and serve it with fresh berries, maple syrup and a dollop of whipped cream.
  • Limes are the star in this Coconut Blueberry Lime Bundt Cake from the Seaside Baker. The beautiful bundt is flavored a generous amount of lime zest, which ensures that bright citrus infuses every bite. The cake is packed with sweet blueberries and topped with a lime and coconut glaze. This cake could be served for brunch or as a dessert, and you could swap out the limes for lemons for a slightly different flavor twist!
  • The Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream from Vintage Kitty offer a delicious combination of flavors that you won’t find in too many other cupcakes. The fluffy cupcakes are flavored the unusual, but tasty, combination of lime and ginger beer, and they are studded with pomegranate arils and chopped pistachios. The red and green mix-ins make for a very colorful batter! The buttercream is rich, but has a hint of yogurt tanginess that makes it memorable, too.
  • A microplane is the best tool for zesting citrus, but did you know that it is possible to zest the fruit even if you don’t have a microplane on hand? Over on the Craftsy blog (it’s free!), I’m sharing a step-by-step look at How to Zest Citrus without a Zester. The handy technique will serve you well if you ever find yourself in need of zest in a limited kitchen, such as when visiting relatives over the holidays.
  • Recipe Throwback – This recipe for Lemon Cranberry Coconut Bread is one that I first shared more than 6 years ago and still make today. It’s an easy quick bread that can be mixed up in just one bowl. It uses lots of fresh lemon juice and lemon zest for a flavorful, citrusy base, is studded with sweet-tart cranberries and laced with chewy coconut. Sometimes when I make it now, I add a little extra coconut, but it’s a delicious combination no matter how you slice it.

One comment

  1. What a great roundup! Citrus desserts are my absolute favorite. Thank you for including my bundt cake!

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