Winter Wonders: Winter Citrus Salad with Cinnamon Honey Drizzle

A variety of oranges, simply sliced, and drizzled with a decadent cinnamon honey will leave you wanting more of this easy Winter Citrus Salad!

Winter Citrus Salad with Cinnamon Honey Drizzle

I tend to gravitate toward the bounty of citrus that is available during winter.  We own a Cara Cara orange tree, a tangerine tree, and a kumquat tree and we can't wait until winter when they produce their delicious fruit.  It's only fitting that we utilize the abundance of fruit every way we can .  So when I saw this recipe over on SimpleBites.net I knew I had to make a version of this wonderful Winter Citrus Salad with Cinnamon Honey Drizzle.  

This dish is made with 3 different types of oranges, that are peeled and sliced, then drizzled with a cinnamon honey over the top.  Are you planning your Christmas meals yet?  This is a fabulous salad to serve for your Christmas breakfast or brunch.  It would also be a great dish at lunch as well.  The bright flavors really shine, and it is full of good for you ingredients and nutrients!

Enjoy!

What Ingredients do I need?

• Cara Cara Oranges
• blood oranges
• navel oranges
• tangerines
• honey
• cinnamon

Substitutions and Variations

• Switch up the variety or oranges.  Clementines and tangelos will add a different dimension.

• Add in pink or yellow grapefruit if you like.

Kitchen Tips and Notes

• Here's the easiest way to cut orange slices

• Try to use seedless oranges

• Great side dish for breakfast brunch or lunch

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Winter Citrus Salad with Cinnamon Honey Drizzle

serves 3-4

2 Cara Cara oranges
1 blood orange
1 navel orange
2 tangerines

2 Tablespoons honey

1/2 teaspoon cinnamon

splash of water

Trim the ends from the oranges.  Cut off the peel starting from the top going down along the side to the bottom.  You want to cut as closely to the peel as possible so you don't cut away all the fruit.  Lay the fruit on it's side and slice the oranges into rounds about 1/4" thick.  For the tangerines, peel off the skins and try to remove as much of the with membrane as possible.  Separate into sections.   Note:  I used seedless varieties.  If your have seed try and remove them after slicing. 

Arrange the oranges on a platter overlapping.  Top with the tangerine segments.  In a small bowl add the honey, cinnamon, and a tiny splash of water.  Whisk to combine.  If the mixture is too thick to drizzle add another splash of water to loosen it up to your desire.  Drizzle honey over the fruit and serve.

adapted from SimpleBites.net

Winter Wonders: Apple, Cranberry, Feta Salad

This easy Apple, Cranberry, Feta Salad is packed with nutrients and is perfect for all your Fall/Winter holidays!

Apple, Cranberry, Feta Salad

Crisp apple, dried cranberries, feta cheese, almonds, and butter lettuce come together in this fresh Autumn/Winter salad.  And the best of all? It has the perfect homemade apple cider dressing to go with it!  This salad is a must for your lunches or as a side dish,  but also for picnics, gatherings, and potlucks.  Since it has a Autumn/Winter vibe it's perfect along side Thanksgiving or Winter holiday dishes.

Enjoy!

What Ingredients do I need?

• butter lettuce
• red apple - I used an Envy
• sliced almonds
• feta cheese
• dried cranberries
• cucumber
• apple cider
• apple cider vinegar
• olive oil
• dijon mustard
• honey

Substitutions and Variations

• Try adding poppy seeds to the dressing for a nice depth of flavor.
• Change the base lettuce to kale, such as curly kale or lacinato kale.

Kitchen Tips and Notes

Note that the recipe can easily be doubled or tripled for a larger group.

• This salad recipe can be turned vegan, plant-based and dairy-free, simply omit the cheese.
• If you have some time available, toast the almonds in a dry pan before chopped them, this will greatly enhance their flavor.

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Apple, Cranberry, Feta Salad

serves 4

Salad

1 head butter lettuce, chopped
1 red apple, cored and chopped in to chunks

1/2 English cucumber, sliced
1/3 cup sliced almonds
1/3 cup crumbled feta cheese
1/3 cup dried cranberries

Dressing
4 tablespoons apple cider vinegar
1/2 cup apple cider
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon salt + fresh cracked black pepper
1/4 cup olive oil

In a large bowl add lettuce, apple, cucumber, almonds, feta, and cranberries.

In a bowl or mason jar, whisk together all dressing ingredients: apple cider, mustard, apple cider vinegar, olive oil, honey, salt, and pepper. Dressing will be a little loose.  Toss with the salad before serving. 

Fall Flavors: Pumpkin and Eggnog Swirl Muffins

I've carried over my love of Fall pumpkin flavor through the winter holidays by making a warm, tender muffin that is not only pumpkin but is also swirled with eggnog cream cheese!

Pumpkin and Eggnog Swirl Muffins

Every Fall I love to indulge in all things pumpkin.  Pork and Pumpkin Stew, Farmstyle Pumpkin French Toast, Essential Pumpkin Bread, and we can't forget my special Pumpkin Pie with Orange Marmalade...yum!  But maybe easiest of all are pumpkin muffins.  

I love having a warm, tender muffin in the morning for breakfast, especially on the go.  These are spiced just right and so moist.  It's the best way to enjoy to seasonal flavors in one.  Possibly the best pairing if I do say so myself!

Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• pumpkin puree (canned pumpkin, not pumpkin pie mix!)
• baking powder
• salt
• pumpkin pie spice
• cream cheese
• vanilla
• nutmeg
• cinnamon

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties
• Fall tailgating

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Substitute 1/2 cup of sugar for the brown sugar

• Use rum extract instead of rum for an alcohol free receipe

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Pumpkin and Eggnog Swirl Muffins

For the filling:
4 oz cream cheese, softened
1 large egg yolk
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1/2 Tablespoon dark rum or rum extract
pinch of nutmeg
pinch of cinnamon

For the muffins:
1/4 cup canola oil
1 large egg
1/2 cup pumpkin puree
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon.

Preheat your oven to 400 degrees. Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, canola oil and pumpkin puree. Whisk to combine. Add the flour, sugar, salt, baking powder and pumpkin pie spice. Stir until just combined. Do not overmix.
Take out about 1/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a wire rack. Serve.