Ham Steak with Navel Orange Ginger Glaze Ham isn’t complete without a delicious sweet glaze and citrus is the perfect component to balance out that pleasing salty flavor. This recipe saves time and effort by using ham steak, but there is no sacrifice in taste. Each bite is coated in a tangy orange glaze that is brightened by a little fresh ginger. SERVINGS: 4TIME TO TABLE:10 minutes prep, 15 minutes cooking. INGREDIENTS:1 thick-cut, bone-in smoked ham steak1 clove garlic, minced½ inch piece ginger root, peeled and grated½ cup fresh Paramount Citrus navel orange juice¼ cup light brown sugar1 teaspoon Paramount Citrus navel orange zestPREPARATION1. Heat a large cast iron skillet over medium-high heat. Add the ham steak. Cook about 3 minutes on each side, until browned. Remove from the skillet and set aside.2. Add the garlic and ginger to the skillet and cook for 1 minute. Stir in the orange juice and brown sugar.
3. Increase the heat to high and bring to a boil. Cook at a low boil, stirring often, until the glaze begins to thicken and coat the back of the rubber spatula, about 5 minutes. Reduce the heat to medium. Stir in the orange zest.
4. Return the ham steak to the skillet. Cook 1 to 2 minutes on each side, until heated and coated with the glaze. Spoon the remaining glaze from the skillet over the ham before serving.

Ham Steak with Navel Orange Ginger Glaze 

Ham isn’t complete without a delicious sweet glaze and citrus is the perfect component to balance out that pleasing salty flavor. This recipe saves time and effort by using ham steak, but there is no sacrifice in taste. Each bite is coated in a tangy orange glaze that is brightened by a little fresh ginger.

SERVINGS: 4

TIME TO TABLE:
10 minutes prep, 15 minutes cooking.

INGREDIENTS:
1 thick-cut, bone-in smoked ham steak
1 clove garlic, minced
½ inch piece ginger root, peeled and grated
½ cup fresh Paramount Citrus navel orange juice
¼ cup light brown sugar
1 teaspoon Paramount Citrus navel orange zest

PREPARATION

1. Heat a large cast iron skillet over medium-high heat. Add the ham steak. Cook about 3 minutes on each side, until browned. Remove from the skillet and set aside.

2. Add the garlic and ginger to the skillet and cook for 1 minute. Stir in the orange juice and brown sugar.

3. Increase the heat to high and bring to a boil. Cook at a low boil, stirring often, until the glaze begins to thicken and coat the back of the rubber spatula, about 5 minutes. Reduce the heat to medium. Stir in the orange zest.

4. Return the ham steak to the skillet. Cook 1 to 2 minutes on each side, until heated and coated with the glaze. Spoon the remaining glaze from the skillet over the ham before serving.

Dried Lemon and Jelly Bean Garland 

Dried lemons can be used to create festive spring decorations for the home or office.  Whether you need something to line your mantel, drape on your table or display with your centerpiece, this garland will add beautiful spring color for Easter, or simply to celebrate the new season. It’s easy to make and it can be turned into a fun craft for family and friends to make together.

MAKES: 1 strand of garland

SUPPLIES:
36-inch long piece of bead stringing wire (.012 inch)
Embroidery needle
7 slices dried Paramount Citrus lemon
36 jelly beans
Warm, damp dish towel or rag
Dry dish towel or rag

PREPARATION

1. Thread the needle onto the stringing wire.

2. Thread a lemon slice onto the wire and slide it to the far end leaving 2 to 3 inches of wire for hanging the garland. Secure the lemon slice by knotting the wire at the top of the slice, around the rind.

3. Thread on 6 jelly beans by inserting the needle through the thickest part of the bean. Slide the jelly beans down the threading wire to meet the first lemon slice. As you continue to work with the jelly beans, some of the candy may accumulate on the needle. Use the towels to wipe and dry the needle as needed.

4. Repeat step 2 to add the next slice of lemon. Repeat step 3 by adding the jelly beans.

5. Continue to repeat these steps, alternating between lemon slices and 6 jelly beans until you end with a lemon slice.

6. Secure the wire around the last lemon slice by knotting the wire at the top around the rind. Use any excess wire on the ends to hang the garland.



Lemon Ginger Cookies These tender sugar cookies are full of lemon flavor with a slightly spicy kick from freshly grated ginger. Pack them up in colorful boxes as a springtime gift for friends. They also make the perfect addition to an Easter potluck meal. SERVINGS: 30TIME TO TABLE:15 minutes prep, 30 minutes baking. INGREDIENTS:1 cup unsalted butter, softened1 ½ cups white granulated sugar2 eggs, beaten2 tablespoons Paramount Citrus lemon zest1 ½ tablespoons freshly grated ginger root2 teaspoons fresh Paramount Citrus lemon juice½ teaspoon pure vanilla extract1 teaspoon baking soda¼ teaspoon salt2 ¾ cup unbleached all-purpose flour½ cup white granulated sugar for rolling cookiesPREPARATION1. Preheat the oven to 375 degrees F. 2.  Add the butter and 1 ½ cups of sugar to the bowl of a mixer fitted with paddle attachment. Mix on low and then increase the speed to medium-high. Cream for about 90 seconds, scraping the sides of the bowl as needed.
3. Turn the mixer to low and mix in the eggs. Mix in the zest, ginger, lemon juice and vanilla.
4. In a separate bowl, stir together the baking soda, salt and flour. Slowly add the dry ingredients to the mixing bowl with the mixer on low. Scrape the sides as needed and mix just until all ingredients are incorporated.
5. Roll the cookie dough into balls slightly smaller than a golf ball. Roll in the sugar to coat and place on an ungreased baking sheet or a baking sheet covered in a silicone baking mat.
6. Bake for 10 minutes, until the edges are lightly browned and the centers are firm. Let cool 1 minute and then transfer to a cooling rack to cool completely.

Lemon Ginger Cookies 

These tender sugar cookies are full of lemon flavor with a slightly spicy kick from freshly grated ginger. Pack them up in colorful boxes as a springtime gift for friends. They also make the perfect addition to an Easter potluck meal.

SERVINGS: 30

TIME TO TABLE:
15 minutes prep, 30 minutes baking.

INGREDIENTS:
1 cup unsalted butter, softened
1 ½ cups white granulated sugar
2 eggs, beaten
2 tablespoons Paramount Citrus lemon zest
1 ½ tablespoons freshly grated ginger root
2 teaspoons fresh Paramount Citrus lemon juice
½ teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 ¾ cup unbleached all-purpose flour
½ cup white granulated sugar for rolling cookies

PREPARATION

1. Preheat the oven to 375 degrees F.

2.  Add the butter and 1 ½ cups of sugar to the bowl of a mixer fitted with paddle attachment. Mix on low and then increase the speed to medium-high. Cream for about 90 seconds, scraping the sides of the bowl as needed.

3. Turn the mixer to low and mix in the eggs. Mix in the zest, ginger, lemon juice and vanilla.

4. In a separate bowl, stir together the baking soda, salt and flour. Slowly add the dry ingredients to the mixing bowl with the mixer on low. Scrape the sides as needed and mix just until all ingredients are incorporated.

5. Roll the cookie dough into balls slightly smaller than a golf ball. Roll in the sugar to coat and place on an ungreased baking sheet or a baking sheet covered in a silicone baking mat.

6. Bake for 10 minutes, until the edges are lightly browned and the centers are firm. Let cool 1 minute and then transfer to a cooling rack to cool completely.


Raspberry Lemon Martini Colorful cocktails make parties more fun! This lemon berry martini boasts a pretty bright pink hue that is perfect for spring. It makes a welcomed addition to an afternoon garden party, or make it the signature cocktail for a festive Sunday brunch. SERVINGS: 1 TIME TO TABLE:5 minutes prep.INGREDIENTS:3 slices Paramount Citrus Lemon¼ cup fresh raspberries1 tablespoon sugar3 oz. vodkaIceLemon sugar to rim the glassPREPARATION1. Add the lemon slices, raspberries and sugar to a cocktail shaker. Mull the fruit with the sugar to extract the juices and natural oils. 2. Add the vodka and stir well. 3. Add a few ice cubes and stir well, about 30 seconds, until the drink is chilled. 4. Rim a martini glass with lemon sugar. Strain the cocktail into the glass using a strainer that will catch the raspberry seeds. Serve.

Raspberry Lemon Martini 

Colorful cocktails make parties more fun! This lemon berry martini boasts a pretty bright pink hue that is perfect for spring. It makes a welcomed addition to an afternoon garden party, or make it the signature cocktail for a festive Sunday brunch.

SERVINGS:

TIME TO TABLE:
5 minutes prep.

INGREDIENTS:
3 slices Paramount Citrus Lemon
¼ cup fresh raspberries
1 tablespoon sugar
3 oz. vodka
Ice
Lemon sugar to rim the glass

PREPARATION

1. Add the lemon slices, raspberries and sugar to a cocktail shaker. Mull the fruit with the sugar to extract the juices and natural oils.

2. Add the vodka and stir well.

3. Add a few ice cubes and stir well, about 30 seconds, until the drink is chilled.

4. Rim a martini glass with lemon sugar. Strain the cocktail into the glass using a strainer that will catch the raspberry seeds. Serve.

Asparagus Tomato and Bacon Salad with Lemon Dressing  
This light and refreshing salad makes a delicious side dish for your spring garden party or Easter dinner. Crisp green asparagus is combined with juicy tomatoes and crunchy bacon, and then topped off with a tangy lemon dressing. It’s a quick and easy dish that you can make in minutes.
SERVINGS: 4 to 6
TIME TO TABLE:15 minutes prep, 5 minutes cooking.
INGREDIENTS:1 lb. asparagus, trimmed and cut into 1 inch pieces10 to 12 oz. cherry tomatoes, halved4 slices cooked bacon, crumbled
DressingJuice of 2 Paramount Citrus lemons1 tablespoon olive oil1 tablespoon freshly grated Parmesan cheese1 teaspoon finely chopped fresh basil1/8 teaspoon ground black pepperPinch of salt
PREPARATION
1. Fill a large bowl ½ full with cold water and add 1 cup of ice. Set aside.
2. Bring 1 quart of water to a boil in a large saucepan. Add the asparagus. Cook for 90 seconds.
3. Use a slotted spoon to transfer the asparagus to the ice water. Let sit for 30 seconds. Drain and transfer the asparagus to a large bowl.
4. Add the tomatoes and the bacon to the bowl with the asparagus.
5. In a small bowl, whisk together the lemon juice, olive oil, Parmesan cheese, basil, black pepper and salt. Pour the dressing over the salad and toss to coat. Serve at room temperature.

Asparagus Tomato and Bacon Salad with Lemon Dressing  

This light and refreshing salad makes a delicious side dish for your spring garden party or Easter dinner. Crisp green asparagus is combined with juicy tomatoes and crunchy bacon, and then topped off with a tangy lemon dressing. It’s a quick and easy dish that you can make in minutes.

SERVINGS: 4 to 6

TIME TO TABLE:
15 minutes prep, 5 minutes cooking.

INGREDIENTS:
1 lb. asparagus, trimmed and cut into 1 inch pieces
10 to 12 oz. cherry tomatoes, halved
4 slices cooked bacon, crumbled

Dressing
Juice of 2 Paramount Citrus lemons
1 tablespoon olive oil
1 tablespoon freshly grated Parmesan cheese
1 teaspoon finely chopped fresh basil
1/8 teaspoon ground black pepper
Pinch of salt

PREPARATION

1. Fill a large bowl ½ full with cold water and add 1 cup of ice. Set aside.

2. Bring 1 quart of water to a boil in a large saucepan. Add the asparagus. Cook for 90 seconds.

3. Use a slotted spoon to transfer the asparagus to the ice water. Let sit for 30 seconds. Drain and transfer the asparagus to a large bowl.

4. Add the tomatoes and the bacon to the bowl with the asparagus.

5. In a small bowl, whisk together the lemon juice, olive oil, Parmesan cheese, basil, black pepper and salt. Pour the dressing over the salad and toss to coat. Serve at room temperature.

Lemon Peel Flowers  

This fun, spring craft provides a great way to use all those extra lemon peels you’ll have around from making fresh lemonade. These flower-shaped holders can be filled with candy or used to create mini floral arrangements for your spring table.

MAKES: 1

SUPPLIES:
2 Paramount Citrus lemons
Knife
Heavy flat object like a plate or book
2 thumb tacks or short push pins
Jelly beans or a small piece of wet foam and small flowers

PREPARATION

1. Hold one of the lemons vertically with the stem end at the bottom. Place the knife 1/3 of the way down from the top of the lemon.

2. Gently make a cut through the peel that extends down to the bottom of the lemon. It should arch in to the right slightly as you are making the cut for the first petal.

3. Place the knife ¾ to 1 inch to the right of the first cut, at the same level, 1/3 of the way down from the top. Make a cut through peel that extends down to the bottom of the lemon and arches to the left slightly to create the first petal.

4. Gently pull the peel that forms the first petal away from the flesh of the lemon, leaving it connected at the top beyond where the knife cut starts.

5. Repeat steps 1 through 4 to create 5 to 6 petals around the lemon.

6. Gently pull the peel completely off the lemon. Set the peel on a flat surface with the petals extended out on all sides. Carefully trim any rough or unattractive edges.

7. Place a plate or book over the peel to help flatten it. Leave the weight on the peel for 30 to 60 minutes, until the flattened peel is easy to work with.

8. Use the second lemon to cut out a ring which will become the center of the flower. It will hold the candy or floral arrangement. Hold the lemon horizontally and cut through the lemon about 1/3 of the way in towards the center. Make the second cut about ¾ inch to the right of the first cut.

9. Place the thick lemon slice, cut-side down on a flat surface. Use the knife to cut around the flesh of the lemon, just inside the peel. Remove the lemon flesh and scrape out any remaining fruit on the inside of the peel. Pat dry.

10. To secure the ring of lemon peel to the peel flower, insert two push pins or thumbtacks into the bottom of the peel flower so that the ends are exposed on the top side in the center where the ring will sit.

11. Adjust the lemon ring over the center of the peel flower so that the pins insert into the peel, securing the two pieces together. Be sure that no sharp edges are exposed.

12. Fill the center ring with jelly beans and display on your spring table.

13. To create floral arrangements, place a small piece of soaked wet foam in the ring. Cut small flowers so that the stem is no longer than 1 inch. Arrange the flowers by inserting them into the wet foam and then display.

Strawberry Navel Orange Lemonade Spritzer  
This colorful, fruity drink is sure to please everyone at the party. Sweet citrus juices are combined with strawberries and given a fizzy kick with club soda. Serve it with a fresh fruit garnish for the kids or add an optional splash of gin or vodka for the adults. This recipe suggests juicing the fruits using a centrifugal juicer, but mashing and straining the strawberries and juicing the citrus by hand will yield similar results.
SERVINGS: 4
TIME TO TABLE:10 minutes prep.
INGREDIENTS:10 to 12 strawberries, hulled6 Paramount Citrus lemons, peeled2 Paramount Citrus navel oranges, peeled24 to 32 oz. club soda or seltzer, coldStrawberries or citrus slices for garnish
PREPARATION
1. Using a centrifugal juicer, feed in the strawberries, then the lemons and finally the oranges. Stir the juice.
2. Pour ¼ of the juice into each of four 8 to 10 ounce glasses. Add club soda or seltzer to fill each glass. Garnish with fruit and serve.

Strawberry Navel Orange Lemonade Spritzer  

This colorful, fruity drink is sure to please everyone at the party. Sweet citrus juices are combined with strawberries and given a fizzy kick with club soda. Serve it with a fresh fruit garnish for the kids or add an optional splash of gin or vodka for the adults. This recipe suggests juicing the fruits using a centrifugal juicer, but mashing and straining the strawberries and juicing the citrus by hand will yield similar results.

SERVINGS: 4

TIME TO TABLE:
10 minutes prep.

INGREDIENTS:
10 to 12 strawberries, hulled
6 Paramount Citrus lemons, peeled
2 Paramount Citrus navel oranges, peeled
24 to 32 oz. club soda or seltzer, cold
Strawberries or citrus slices for garnish

PREPARATION

1. Using a centrifugal juicer, feed in the strawberries, then the lemons and finally the oranges. Stir the juice.

2. Pour ¼ of the juice into each of four 8 to 10 ounce glasses. Add club soda or seltzer to fill each glass. Garnish with fruit and serve.

Love this Avocado Citrus Salad.

Love this Avocado Citrus Salad.

Lime Mint Rum Cakes 
These cheerful cakes are reminiscent of a mojito cocktail. The flavors of zesty lime, fresh mint and white rum are blended into a tender and moist cake. This dessert serves as a festive way to celebrate citrus and the arrival of spring and summer.
SERVINGS: 6
TIME TO TABLE:20 minutes prep, 30 minutes baking.
INGREDIENTS:½ cup unsalted butter, softened½ cup sugar2 large eggs, beaten2 tablespoons white rumZest of 2 Paramount Citrus limes1 teaspoon minced fresh mint leaves1 cup unbleached all-purpose flour½ teaspoon baking powder1/8 teaspoon salt
Syrup½ cup sugar½ cup water1 sprig fresh mint1 teaspoon white rum1 teaspoon fresh Paramount Citrus lime juice
PREPARATION
1. Preheat the oven to 350 degrees F. Grease and flour 3, 4-inch mini Bundt pans.
2. Place the butter and a ½ cup of sugar in the bowl of a mixer fitted with the paddle attachment. Mix on medium, scraping the sides of the bowl as needed. Increase speed to medium-high and cream together for 2 minutes.
3. Turn the mixer to medium and mix in the eggs. Add in the 2 tablespoons of rum, lime zest and minced mint. Mix until all ingredients are combined.
4. In a separate bowl, stir together the flour, baking powder and salt. Turn the mixer to low and slowly blend in the dry ingredients, just until combined. Scrape the sides of the bowl as needed.
5. Divide the thick batter evenly between the 3 bundt pans. Place the pans on a baking sheet and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
6. While the cakes bake, make the syrup. In a medium saucepan, dissolve the remaining 1/2 cup of sugar in the water on low heat. Increase the heat to medium and bring to a simmer. Simmer for 7 to 10 minutes, until the syrup thickens slightly and barely coats a spoon.
7. Remove from heat and add in the sprig of mint. Let the mint steep while the syrup cools.
8. As soon as you remove the cakes from the oven, discard the mint sprig and stir the 1 teaspoon of rum and lime juice into the syrup. Spoon half of the syrup evenly over each of the cakes. Let cool for 5 to 7 minutes.
9. Run a knife around the edges of each cake to release them from the pan. De-pan the cakes and place them on a cooling rack set over a baking sheet or plastic wrap. Spoon the remaining syrup over the top of each cake. Let sit at least 5 more minutes. Cut each bundt cake in half to serve.  

Lime Mint Rum Cakes 

These cheerful cakes are reminiscent of a mojito cocktail. The flavors of zesty lime, fresh mint and white rum are blended into a tender and moist cake. This dessert serves as a festive way to celebrate citrus and the arrival of spring and summer.

SERVINGS: 6

TIME TO TABLE:
20 minutes prep, 30 minutes baking.

INGREDIENTS:
½ cup unsalted butter, softened
½ cup sugar
2 large eggs, beaten
2 tablespoons white rum
Zest of 2 Paramount Citrus limes
1 teaspoon minced fresh mint leaves
1 cup unbleached all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt

Syrup
½ cup sugar
½ cup water
1 sprig fresh mint
1 teaspoon white rum
1 teaspoon fresh Paramount Citrus lime juice

PREPARATION

1. Preheat the oven to 350 degrees F. Grease and flour 3, 4-inch mini Bundt pans.

2. Place the butter and a ½ cup of sugar in the bowl of a mixer fitted with the paddle attachment. Mix on medium, scraping the sides of the bowl as needed. Increase speed to medium-high and cream together for 2 minutes.

3. Turn the mixer to medium and mix in the eggs. Add in the 2 tablespoons of rum, lime zest and minced mint. Mix until all ingredients are combined.

4. In a separate bowl, stir together the flour, baking powder and salt. Turn the mixer to low and slowly blend in the dry ingredients, just until combined. Scrape the sides of the bowl as needed.

5. Divide the thick batter evenly between the 3 bundt pans. Place the pans on a baking sheet and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

6. While the cakes bake, make the syrup. In a medium saucepan, dissolve the remaining 1/2 cup of sugar in the water on low heat. Increase the heat to medium and bring to a simmer. Simmer for 7 to 10 minutes, until the syrup thickens slightly and barely coats a spoon.

7. Remove from heat and add in the sprig of mint. Let the mint steep while the syrup cools.

8. As soon as you remove the cakes from the oven, discard the mint sprig and stir the 1 teaspoon of rum and lime juice into the syrup. Spoon half of the syrup evenly over each of the cakes. Let cool for 5 to 7 minutes.

9. Run a knife around the edges of each cake to release them from the pan. De-pan the cakes and place them on a cooling rack set over a baking sheet or plastic wrap. Spoon the remaining syrup over the top of each cake. Let sit at least 5 more minutes. Cut each bundt cake in half to serve.