California Citrus Fete

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Blood Orange Margaritas

Try these yummy, citrusy margaritas that use a ton of lime and blood oranges

There are no shortages of beautiful, supple skinned citrus in California markets all year long. Speaking for myself, I buy lemons and limes ten at a time on the off chance I will need them throughout the week. If I don’t get to all of them, they make a pretty display in my kitchen. This fete dedicates itself to citrus and the many ways you can use for a party without puckering

Blood oranges offer rich taste and deep color. Put them on your grocery list.

Blood oranges offer rich taste and deep color. Put them on your grocery list.

Blood Orange Margaritas

Servings: 12

Prep: 20 MINUTES

Total: 1 HOUR 30 MINUTES


  • 1 quart fresh blood orange juice or fresh orange juice (about 12 blood oranges or 8 large navel oranges)

  • 1 1/2 cups fresh lime juice (about 12 limes)

  • 1 1/2 cups Cointreau or other triple sec

  • 3 1/2 cups silver tequila

  • Kosher salt

  • 1 blood orange or orange wedge, plus 12 thin blood orange or orange slices

  • Ice

  • 1 dozen small sage sprigs or leaves

How to Make It

Step 1

In a large pitcher, mix the blood orange juice with the lime juice, Cointreau and silver tequila. Refrigerate until chilled, at least 30 minutes.

Step 2

Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.

Step 3

Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.

 Make Ahead

The margarita recipe can be prepared through Step 1 and refrigerated, covered, overnight.

Recipe credit: Food and Wine


Lemony Fried Chicken

Psst - the secret ingredient is gluten-free flour!

Giada de Laurentiis is a chef I can watch all day long on Food Network because she makes all cooks seem effortless, but it looks out-of-this-world delicious. When I watched an episode where she made fried chicken, I was intrigued because she said the secret to the crunchiness was from using gluten-free flour. The rest is history. This is our family’s go-to fried chicken. Check it out.

Hope you saved room for dessert. This frozen lemon ice box pie is a family favorite.

Hope you saved room for dessert. This frozen lemon ice box pie is a family favorite.

Clancy’s Lemon Ice Box Pie

Servings: 8

Prep: 20 MINUTES

Cook: 25 MINUTES

Chill: 6 HOURS



  • 14 graham crackers, broken

  • 1⁄4 cup sugar

  • 1⁄4 teaspoon salt

  • 6 tablespoons unsalted butter, melted

  • 2 (14 ounce) cans sweetened condensed milk

  • 1 1⁄4 cups fresh lemon juice

  • 2 tablespoons lemon zest, finely grated (remember to zest before you juice!)

  • 8 large egg yolks


  • Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.

  • In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.

  • Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.

  • Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Recipe credit: Raquel Grinnell; Photo credit: