Seville Orange + Fennel Preserves

In a twist on classic marmalades, Seville Orange + Fennel Preserves combines sour Seville oranges and sugar with fresh fennel bulb. Brighten up your charcuterie board with this citrusy spread or try it on top of grilled chicken or pork. Ready to eat or use in recipes to add brightness to dishes.


Garden Party Cocktail

1 part Midori® Melon Liqueur
1 part Gin
2 parts Tonic
2 slices Cucumber
1 tbs F+F Seville Orange & Fennel Marmalade 
1 large sprig Rosemary for garnish
1 Mint leaf for garnish 

Combine all ingredients minus rosemary and mint leaf in an ice-filled shaker and shake until well chilled. Double strain into a glass. Top with tonic water. Whip the sprig against the glass to release aroma before adding to the glass. Garnish with mint leaf.


Texas Citrus Orange Cake

For Cake:
1 ¾ cups cake flour 1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup softened butter (1 stick)
¾ cup granulated sugar 1 tbsp navel orange zest
½ cup sour cream 2 egg whites
½ cup juice of navel orange 
1 tsp vanilla extract
1 tsp orange extract (optional)

For Icing:
½ cup softened butter (1 stick) 
3 cups powdered sugar
1 tbsp F+F Seville Orange & Fennel Marmalade
½ tbsp heavy whipping cream 
1/2 tbsp navel orange zest
1 tsp vanilla extract

For Cake:
1.	Preheat oven to 350°F. Grease a 9inch round cake pan**
2.	In a small bowl, combine flour, baking powder, baking soda, and salt together.
3.	Using a handheld or stand mixer, beat the butter on high until smooth and creamed. Add in sugar and orange zest, beat together until fully combined. Add in eggs and sour cream and beat together. Lastly add in the orange juice, orange extract, and vanilla and beat until a creamy, slightly milky texture forms. Scrape down the sides and the bottom of the bowl as needed.
4.	Pour the dry ingredients into the wet ingredient and slowly beat together. Do not over-mix. The batter will be slightly thick.
5.	Pour batter evenly into prepared cake pan. Use a spatula if needed to even out the cake batter in the pan.
6.	Bake for 28-30 minutes, or until cake is baked through (toothpick comes out clean ).

For Icing:
1.	With a handheld or stand mixer, beat butter on medium speed until cream. Add powdered sugar, cream, vanilla, F+F Seville Orange & Fennel Marmalade, and orange zest. Beat on low speed for 40-45 seconds. Add powdered sugar (by tbsp) if frosting is too thin, or a splash of heavy cream if frosting is too thick.
2.	After cake is cooled completely (15-20 min after baking), spread frosting all over the top and sides.

**Substitute for a square pan


Seville French Toast

Prep Time:  1-3 Minutes
Cook Time: 10-20 Minutes
Servings:     6 depending on bread type

2 large eggs
2/4 cup whole milk
1/4 cup orange juice
1 TS vanilla
3 TBL Finch + Fennel seville orange + fennel jam
1 TBL Finch + Fennel maple syrup
2 TS melted butter 
1 TS cinnamon 
6 thick slices of white bread/brioche

1. Melt 2 tbl of butter in a saute pan and set aside to slightly cool
2. Combine all other wet ingredients and whisk together until eggs are completely incorporated
3. Slowly add in cooled butter and whisk until combined
4. Dredge bread through liquid until the bread has soaked through
5. Heat previously used saute pan to medium high, once up to heat sear bread on both sides
6. Top with Finch + Fennel maple syrup, butter, & Finch + Fennel seville orange + fennel jam


Orange Seville Chicken Marinade

3 pounds of Chicken Thighs, Boneless Skinless 
½ cup F+F Sweet + Smokey Mustard dip
1 container of F+F Seville Orange + Fennel Preserves 
3 Garlic Cloves  
1 tablespoon of Apple Cider Vinegar 
Juice of one Orange 

1.	Blend together all of the ingredients above in a blender or a food processor and pour over chicken or desired meat.
2.	Let marinate for at least an hour or ideally over night