Posted on by Creative Co-Op

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.

Recipes:

Garden Party Cocktail INGREDIENTS: 1 part Midori® Melon Liqueur 1 part Gin 2 parts Tonic Water 1 Tbsp F+F Seville Orange + Fennel Marmalade 2 slices Cucumber 1 large sprig Rosemary, for garnish 1 Mint Leaf, for garnish DIRECTIONS: 1. Combine melon liqueur, gin, tonic water, F+F Seville Orange + Fennel Marmalade & cucumber slices in an ice-filled cocktail shaker, & shake until well chilled. 2. Double strain into a glass. Top with tonic water. 3. Whip the rosemary sprig against the glass to release aroma before adding to the glass. 4. Garnish with mint leaf. Enjoy!

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Texas Citrus Orange Cake CAKE INGREDIENTS: 1 ¾ c Cake Flour ½ tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt ½ c Butter, softened ¾ c Granulated Sugar 1 Tbsp Orange Zest 2 Egg Whites ½ c Sour Cream ½ c Juice of Navel Orange 1 tsp Vanilla Extract 1 tsp Orange Extract (optional) FROSTING INGREDIENTS: ½ c Butter, softened 3 c Powdered Sugar ½ Tbsp Heavy Whipping Cream 1 tsp Vanilla Extract 1 Tbsp F+F Seville Orange + Fennel Marmalade ½ Tbsp Orange Zest DIRECTIONS: 1. Preheat oven to 350°F. Grease a 9" cake pan. 2. In a small bowl, combine flour, baking powder, baking soda & salt together. 3. In a separate bowl, using a handheld or stand mixer, beat the butter on high until smooth and creamed. 4. Add in sugar and orange zest, & beat together until fully combined. 5. Add in eggs whites & sour cream, and beat together. 6. Lastly add in the orange juice, orange extract & vanilla extract, and beat until a creamy, slightly milky texture forms. Scrape down the sides and the bottom of the bowl as needed. 7. Slowly pour the dry ingredients into the wet ingredient and beat together. Do not over-mix. The batter will be slightly thick. 8. Pour batter evenly into prepared cake pan. Use a spatula, if needed, to even out the cake batter in the pan. 9. Bake for 28-30 minutes, or until cake is baked through (toothpick comes out clean). Remove from oven to cool. 10. While the cake cools, make the frosting. With a handheld or stand mixer, beat butter on medium speed until creamy. Add powdered sugar, cream, vanilla, F+F Seville Orange + Fennel Marmalade, & orange zest. Beat on low speed for 40-45 seconds. Mix in additional powdered sugar (by Tbsp) if frosting is too thin, or a splash of heavy cream if frosting is too thick. 11. After cake is cooled completely, about 15-20 minutes after baking, spread frosting all over the top and sides. 12. Slice & serve! Enjoy!

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Seville French Toast PREP TIME: 1-3 Minutes COOK TIME: 10-20 Minutes INGREDIENTS: 2 Tbsp Butter 2 Large Eggs ½ c Whole Milk ¼ c Orange Juice 1 tsp Vanilla 1 tsp Cinnamon 6 slices Brioche or thickly sliced White Bread Additional Butter for cooking & serving F+F Small Batch Vermont Maple Syrup, to taste F+F Seville Orange + Fennel Preserves, to taste DIRECTIONS: 1. Preheat oven to 200°F. 2. Melt butter in a sauté pan and set aside to slightly cool. 3. Combine eggs, milk, orange juice & vanilla, & cinnamon whisking together until eggs are completely incorporated. 4. Slowly add in cooled butter & whisk until combined. 5. Carefully dredge 2 slices of bread through liquid until the bread is soaked through. 6. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Place soaked slices of bread on skillet and cook until browned on the bottom, 2-3 minutes. Flip and brown on the other side, another 2-3 minutes. 7. Repeat steps 4 & 5 with remaining slices of bread. 8. Top with butter, F+F Small Batch Vermont Maple Syrup & F+F Seville Orange + Fennel Preserves. Enjoy!

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Seville Orange Chicken Marinade INGREDIENTS: ½ c F+F Sweet + Smokey Mustard Dip 1 jar F+F Seville Orange + Fennel Preserves 3 Garlic Cloves, minced 1 Tbsp Apple Cider Vinegar Juice of 1 Orange 3 lbs Chicken Thighs, Boneless Skinless DIRECTIONS: 1. Blend together F+F Sweet + Smokey Mustard, F+F Seville Orange + Fennel Preserves, minced garlic, apple cider vinegar, and juice of 1 orange, in a blender or a food processor. 2. Pour over chicken & let marinate for at least an hour, or ideally overnight, prior to cooking. Enjoy!

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Seville Orange Thumbprint Cookies YIELDS: 12-15 Cookies INGREDIENTS: 1 c Unsalted Butter, softened ⅓ c Granulated Sugar ⅓ c Brown Sugar 1 Egg Yolk ¾ tsp Vanilla Extract 2 ¼ c All-Purpose Flour 1 ½ tsp Cornstarch 1 tsp Salt ⅓ c F+F Seville Orange + Fennel Preserves (about a tsp or less per cookie) INSTRUCTIONS: 1. Place butter in the bowl of a stand & beat until creamy. 2. Scrape down the sides of the bowl, add sugars & beat gradually increasing mixer speed to high until ingredients are well-combined. 3. Add egg yolk & vanilla extract, beating together until combined. 4. In a separate bowl whisk together flour, cornstarch & salt. 5. With mixer on low speed gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry & crumbly & you will need to make sure to scrape the bowl. 6. Scoop cookie dough into 1 tablespoon sized balls & roll very well. You do not want any cracks in the balls. 7. Place balls on a wax paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspooon to gently press an indent in the center of the cookie dough. Do this to all formed cookie dough balls & then allow them to freeze for about an hour. 8. Once dough is done chilling, preheat oven to 375°F & microwave the F+F Seville Orange + Fennel Preserves so it softens a bit. Firm, but not to liquidity. 9. Spoon F+F Seville Orange + Fennel Preserves into each indent in the cookies. 10. Once oven is preheated, place cookies at least 2" apart on a parchment-lined cookie sheet & bake at 375°F for around 10 minutes. 11. Allow cookies to fully cool before removing from cookie sheet & serving. Enjoy!

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