RAGE Families Citrus Squeezer Recipes
Several times a year, we pop by our clients’ homes to drop off a little gift to say "Thanks for being a RAGE-ing fan!"
This spring, we dropped off a RAGE branded citrus squeezer (to help RAGE-ify summer party food and drinks). We can't wait to see what people create!
To provide some inspiration, here are our RAGE staff families' favorite citrus recipes:
Josh and Katie’s Pulled Pork Carnitas
Pork Carnitas (Mexican Slow Cooker Pulled Pork)
Prep Time: 10 minutes
Cook Time: 10 hour
Total Time: 10 hours 10 minutes
Servings: 12
Ingredients (option: use an 8 pound pork butt and double all ingredients)
3 pounds skinless, bonless port butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion, cut into wedges
8 cloves garlic, smashed
2 limes, juiced
2 large oranges, juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)*
2 bay leaves
Instructions
Rinse and pat dry pork with a paper towel.
In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
TO CRISP IN THE OVEN:
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
TO CRISP ON STOVE:
Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!
TO SERVE:
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving! Serve in tacos, burritos, or in a salad!
Recipe Notes
Coke with cane sugar instead of corn syrup is ideal, however you can use any coke. Alternatively, substitute with chicken broth (chicken stock).
Chastity’s Lemon Curd Tart
Lemon Curd Ingredients
2 eggs plus 2 egg yolks
3/4 Cup sugar
1 Tbs lemon zest
1/2 cup fresh squeezed lemon juice (2-3 lemons)
2 Tbs heavy cream
1/2 Cup butter cut in small pieces
Curd Instructions
In a medium heat proof bowl, whisk eggs, sugar, lemon zest, lemon juice, heavy cream. Place bowl over a saucepan of boiling water (slight boil) whisking constantly for 10-15 min.Curd should leave a clear pass when you run your finger through it. Remove from heat and strain through a sieve. Add butter, a few cubes at a time and whisk. Take your time. Cool curd to room temp.
Lemon Curd can be frozen up to two months
Use to fill tart. (recipe below) Refrigerate 4 hours prior to eating.
Tart Ingredients
1 1/4 cup-flour
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup cold butter, cubed
1 large egg
1/2 tsp vanilla
Tart Instructions
Combine flour, sugar and salt. With a pastry cutter, “cut in” butter. Add egg and vanilla. Dough should be crumbly with large clumps. Flatten dough in plastic wrap and put in fridge for an hour.
Roll out dough and put in tart pan. Cover with plastic wrap and freeze for 30 min. Once ready to bake, put parchment paper or foil against crust - fill with pie weights. Bake at 375° for 20 minutes. Remove weights and foil and bake for about 10 monutes more till browned.
Fill with Lemon Curd and refrigerate for 4 hours till set. Decorate with whipped cream and berries. Enjoy!
Roots’ Strawberry Lemonade Stand Cookies
Ingredients
4 Eggs
15 1/4 oz Lemon cake mix
2 tsp Lemon extract
2 cup Powdered sugar
15 1/4 oz Strawberry cake mix
2/3 cup Vegetable oil
1 Tbsp Milk
Instructions
Dough Prep – Preheat the oven to 375 degrees F. Put the yellow and pink cake mixes into different bowls. Separately mix in the eggs, vegetable oil and lemon extract in each bowl until they are fully blended. Then place the dough in the refrigerator for about 20 minutes to slightly firm it.
Cookie Prep – Take a rounded teaspoon full of lemon cookie dough and roll it into a ball. Do the same with an identical size of strawberry cookie dough. Combine both balls of dough to make one larger dough ball. Roll the ball of dough into a bowl of powdered sugar. Place the sugar covered dough balls onto a cookie sheet with about 2 inches in between each cookie.
Baking – Bake the strawberry lemonade cookies for about 10 minutes or until they have turned a slight golden color. Let the them cool for a minute and then transfer the cookies to a cooling rack before adding the icing.
Icing – Whisk together the powdered sugar and milk until they have combined. Drizzle icing on top of the cookies once they have completely cooled.
Baking Tips
Let It Chill – Make sure you place the dough in the refrigerator for at least 20 minutes. If the dough is too soft, it will stick to your hands and be hard to roll. Place back in the fridge between batches so dough stays firm.
If The Icing Is Too Thick – If the icing is too thick, add a little extra milk until you reach the desired consistency
Chad and Meg’s Lemon Coconut Cream Pie
Ingredients:
3 Beaten Eggs
1-1/2 Cups Sugar
1/2 Cup Melted Crisco
4 tsp Lemon Juice
1 Cup Coconut
Mix all ingredients together and pour into pie crust. Bake at 350F for 40-45 minutes until the knife comes out of the center clean. Sprinkle with coconut and toast for the last 5 minutes.
Bon Appetit!!!
- Josh & The RAGE Team
This material has been prepared for informational purposes only, and is not intended to provide, and should not be relied on for tax, legal, or accounting advice. You should consult your own tax, legal and accounting advisors before engaging in any transaction.
