3 Seasonal Citrus Fruit Recipes from Metro Phoenix Chefs
Last week, we brought you tips on how to grow your own citrus, and this week, we're giving you the easy way out. After consulting our favorite places to enjoy local citrus freshness, we now have three recipes to share with you. If you don't have a citrus tree available to you, stop by a farmers market to buy the fruit to make these dishes or just dine out locally to enjoy the fruits of someone else's labor.
Quiessence Arizona Kumquat Cake
See also: 5 Ways to Cook and Bake with Citrus
Two wonderful upscale restaurants and one amazing natural cafe have graciously shared some unique ways to use grapefruit, lemons, oranges, and even kumquats. SASSI and Quiessence grow their own citrus on site, and 24 Carrots purchases from Agritopia.
Quiessence's Arizona Kumquat Cake
(Grown locally at South Mountain)
From Chef Dustin Christofolo
Quiessence's Facebook page Don't be intimidated by this Kumquat recipe from Quiessence.
For the fruit layer:
3 tablespoons butter, salted or unsalted
3/4 cup packed light brown sugar
2 cups of kumquats sliced into thirds, and seeds removed.
For the cake layer:
8 tablespoons unsalted butter at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature
Preheat oven to 350 degrees
In a 10-inch cast iron skillet or cake pan (not a springform pan), melt the butter and brown sugar over medium heat. Cook, while stirring with a wooden spoon until the sugar melts and bubbles. Set aside and allow to cool while you make the cake batter.
Beat together the butter and sugar in a mixing bowl until fluffy. Add the vanilla, then the eggs, one at a time. In a separate bowl, sift together the flour, baking powder and salt.
Add the flour mixture to the egg mixture, alternating with the milk until the batter is smooth. Do not over mix.
Arrange the fruit in the bottom of the skillet or pan, cut side down. If you have two cut sides on a piece, place the largest end facing down. Work from the outside of the pan, creating a tight ring of fruit. Continue until you have covered the bottom of the pan.
Pour the batter on top of the fruit and spread it towards the sides. Place in the oven and bake for 35-45 minutes until a wooden pick comes out clean. Allow the pan to cool for 20 minutes.
To flip the cake, place a plate on top of the skillet or pan. Put on your oven mitts just in case some hot juices escape. Flip the cake over and it should pop right out.
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