FRESH SQUEEZED CITRUS JUICES

KEY LIME CAIPIRINHA

Caipirinha (pronounced kie-purr-REEN-yah) roughly translates to "country bumpkin". It is made with cachaça, an intensely sweet Brazillian style of rum made from sugarcane juice. The Caipirinha is the national drink of Brazil, where it originated, and is a common Carnavale drink. Although it is more difficult to find, it's important to choose a premium cachaça for this cocktail in particular because the drink is not heavily flavored and a cheaper brand can ruin an otherwise perfect Caipirinha.

Ingredients

  ½ oz Rykoff Sexton Fresh Squeezed Key Lime Juice

  2 tsp fine sugar

  2 oz cachaca

Preparation

Place the key lime juice and sugar into an old-fashioned glass.

Muddle well.

Fill the glass with ice cubes.

Pour in the cachaca.

Stir well. Add fresh mint, rosemary or cucumber to make a signature drink.

MEYER LEMON & OREGANO DRESSING

2 garlic cloves

2 anchovy fillets packed in oil (drained)

1/2 teaspoon crushed red pepper flakes

kosher salt

1/2 seeded, finely chopped lemon (with peel)

1/4 cup (loosely packed) fresh oregano leaves

1/4 cup extra-virgin olive oil

2 oz Rykoff Sexton Meyer Lemon juice

MEYER LEMON CURD

Ingredients

5 egg yolks

1 cup sugar

4 lemons, zested

4 oz Rykoff Sexton Meyer Lemon juice

1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

KEY LIME GUACAMOLE

Ingredients

3 Haas avocados, halved, seeded and peeled

1 oz Rykoff Sexton Key Lime juice

1/2 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 T chopped cilantro

1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.