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Not all honey is created equal! - Thursday, February 28, 2013

Did you know that much of mass produced honey has been filtered to remove pollen, and thus isn't really honey at all? That's why it is important to by raw, unfiltered honey like the kind sold at Cee Bee's Citrus! All our honey is cultivated right on the grove and is never filtered or processed!

 

 

Tests Show Most Store Honey Isn’t Honey

Ultra-filtering Removes Pollen, Hides Honey Origins

BY ANDREW SCHNEIDER | 

More than three-fourths of the honey sold in U.S. grocery stores isn’t exactly what the bees produce, according to testing done exclusively for Food Safety News.

The results show that the pollen frequently has been filtered out of products labeled “honey.”

The removal of these microscopic particles from deep within a flower would make the nectar flunk the quality standards set by most of the world’s food safety agencies.

In the U.S., the Food and Drug Administration says that any product that’s been ultra-filtered and no longer contains pollen isn’t honey. However, the FDA isn’t checking honey sold here to see if it contains pollen.

Ultra filtering is a high-tech procedure where honey is heated, sometimes watered down and then forced at high pressure through extremely small filters to remove pollen, which is the only foolproof sign identifying the source of the honey. It is a spin-off of a technique refined by the Chinese, who have illegally dumped tons of their honey – some containing illegal antibiotics – on the U.S. market for years.

Food Safety News decided to test honey sold in various outlets after its earlier investigation found U.S. groceries flooded with Indian honey banned in Europe as unsafe because of contamination with antibiotics, heavy metal and a total lack of pollen which prevented tracking its origin.

Food Safety News purchased more than 60 jars, jugs and plastic bears of honey in 10 states and the District of Columbia.

The contents were analyzed for pollen by Vaughn Bryant, a professor at Texas A&M University and one of the nation’s premier melissopalynologists, or investigators of pollen in honey.

Bryant, who is director of the Palynology Research Laboratory, found that among the containers of honey provided by Food Safety News:

•76 percent of samples bought at groceries had all the pollen removed, These were stores like TOP Food, Safeway, Giant Eagle, QFC, Kroger, Metro Market, Harris Teeter, A&P, Stop & Shop and King Soopers.

•100 percent of the honey sampled from drugstores like Walgreens, Rite-Aid and CVS Pharmacy had no pollen.

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Tags: Health News
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Duck Breasts with Orange, Honey and Tea Sauce - Friday, December 28, 2012

Oranges are juicy and delicious in their own right. However, when paired, sprinkled or infused into diverse and exciting recipes their flavor is only expanded on. The versatility of oranges naturally lends themselves to a staple of the kitchen domain. We have numerous recipes and family, employee favorites within our own CeeBee’s Citrus family. It’s that time of year when the recipe books are opened for durations of time and family and friends gather around to socialize and enjoy good company during the holiday seasons.

Below is a recipe many of us have come to enjoy thanks to epicurious.com Do you know of any great orange recipes? If so, we always like to try new ones! Keep in mind only the best oranges yield the best and most delicious recipes and we know just where you can find yours! Shop at CeeBee’sCitrus.com
 
Ingredients: (Makes 4 Servings)
 
2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
 3/4 cup chopped shallots
 2 1/4 cups canned low-salt chicken broth
 1 1/2 cups orange juice
 4 1/2 teaspoons Earl Grey tea leaves or 5 tea bags, leaves removed from bags
 1 tablespoon honey
 3 tablespoons butter, cut into small pieces
 Orange segments (optional)
 
Preparation:
 
Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare.
 
Meanwhile, heat drippings in skillet over medium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
 
Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.
 
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Fuss-free Tangerine Creamsicle Float - Friday, December 21, 2012
Not every delectable dish comes from a five-star sit down dining experience. Wondrous things can come from your own kitchen in under 10 minutes. This tangerine creamsicle float recipe is a perfect example of great on-the-fly recipes that can be whipped up and gulped down without any hassle or too much expense. 
 
This float is flavored with monarch tangerines and a dash of vanilla for a simple, fuss-free dessert. A no-cook dessert of monarch tangerine slices topped off with ice cream and club soda is a fresh take on a float. You can view this quick and easy recipe being made here. This recipe yields one float only, so be sure to double, or triple up if you want more!
 
 
 
 
Ingredients:
  • 2 Monarch tangerines
  • 1/4 teaspoon vanilla extract
  • 2 scoops best-quality vanilla ice cream
  • Club soda
     
Directions
  1. Remove the rind from the tangerines
  2. Supreme the tangerines into a small bowl and squeeze the juice from the membrane over them
  3. Stir in the vanilla
  4. Transfer tangerines and juice to a tall glass
  5. Add the ice cream to the glass
  6. Top off with the club soda
  7. Stir once and serve immediately with a tall spoon
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Duck Breasts with Orange, Honey and Tea Sauce - Wednesday, December 19, 2012

Oranges are juicy and delicious in their own right. However, when paired, sprinkled or infused into diverse and exciting recipes their flavor is only expanded on. The versatility of oranges naturally lends themselves to a staple of the kitchen domain. We have numerous recipes and family, employee favorites within our own CeeBee’s Citrus family. It’s that time of year when the recipe books are opened for durations of time and family and friends gather around to socialize and enjoy good company during the holiday seasons.

Below is a recipe many of us have come to enjoy thanks to epicurious.com Do you know of any great orange recipes? If so, we always like to try new ones! Keep in mind only the best oranges yield the best and most delicious recipes and we know just where you can find yours! Shop at CeeBee’sCitrus.com

Ingredients: (Makes 4 Servings)

  • 2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
  •  3/4 cup chopped shallots
  •  2 1/4 cups canned low-salt chicken broth
  •  1 1/2 cups orange juice
  •  4 1/2 teaspoons Earl Grey tea leaves or 5 tea bags, leaves removed from bags
  •  1 tablespoon honey
  •  3 tablespoons butter, cut into small pieces
  •  Orange segments (optional)
 
Preparation:
Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare. 
 
Meanwhile, heat drippings in skillet over medium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
 
Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.
 
Read More  at http://www.epicurious.com/recipes/food/views/Duck-Breasts-with-Orange-Honey-and-Tea-Sauce-103268 
 
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Braised Broccoli with Orange Parmesan - Wednesday, December 12, 2012

This cleaning eating recipe will leave your taste buds watering for more healthy and delicious citrus flavored braised broccoli. With minimal prep time and cook time of 5 minutes, and yielding 4-6 servings, this side is a must learn for foodies and aspiring cooks alike.

 
This dish proves the delightful flexibility that oranges lend to anyone in the kitchen. Eat them stand alone as a snack or dessert, or get creative and infuse them into any main dish or side recipe too! Make sure your next batch of oranges comes from us at CeeBee’s Citrus. We are a family-owned grove in Odessa, FL specializing in rare citrus varieties. Our fruit is picked and packed to order so it arrives at your door fresh and juicy!
 
Ingredients:
  • 1/4 cup / 60 ml freshly squeezed orange juice
  • 1 14-ounce can crushed tomatoes
  • 1 head of broccoli, florets and stalks trimmed and cut into bite-sized pieces
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup Parmesan cheese shavings
  • 2 tablespoons toasted sliced almonds
Directions:
  1. In a medium saucepan over medium-high heat, combine the orange juice and tomatoes.

  2. Bring to a boil and stir in the broccoli.

  3. Stir in the oregano and red pepper flakes, then cook until the broccoli it just tender and bright green - a couple minutes (Do your best to avoid overcooking the broccoli).

  4. Season with salt and pepper, and transfer to a serving dish.

  5. Drizzle with the olive oil, and sprinkle with the cheese and almonds before serving.

Adapted from True Food: True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, M.D., Sam Fox, and Michael Stebner

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An Orange in a Bottle – 100% CeeBee’s Fresh! - Monday, December 10, 2012

At CeeBee’s Citrus our juice is made with fruit we've grown ourselves, fresh off the tree and delivered locally within 48-72 hours of harvest. It is nothing but 100% juice. We like to say it is "An orange in a bottle." To us, this is the only way products should be sold but we realize this is not the case for many other citrus providers. Many large companies whose products you may, or may not, consume have distorted or erased seasonality by artificial refrigeration.

Artificial refrigeration has reconfigured the contents of our plates to a massive scale. Picture the grocery store you frequent most, count the number of aisles and then the number of freezers filled with packaged, wrapped, labeled, stamped, branded and processed food items that you are to choose from. Some bold and brave brands claim to be fresh, all natural, healthy and wholesome but it’s no revolution to say that’s most likely far from true.
 
What is a lone grocery shopper to do? Spending valuable hours reading labels in the grocer’s aisles doesn’t seem practical. In order to avoid buying and eating what may have been pre-packaged for  longer than you realize, it is important to understand the processes and values of every company you purchase from.
 
Nicole Twilley, author of “The Coldscape” notes that more than three-quarters of the food consumed in the United States today is processed, packaged, shipped, stored, and sold under artificial refrigeration. “The shiny, humming stainless steel box in your kitchen is just the tip of the iceberg, so to speak—a tiny fragment of the vast global network of temperature-controlled storage and distribution warehouses cumulatively capable of hosting uncounted billions of cubic feet of chilled flesh, fish, or fruit,” she writes.
 
At CeeBee’s Citrus, our “orange in a bottle” mentality has held true since the first day we decided to do business. The layout of our land ensures a perfect growing climate. Our location in western Florida is prized by the citrus growers lucky enough to own land there. In addition, we maintain some of the rarest heirloom trees in Florida, ensuring a unique crop. Combine these facts with our family's commitment to the finest varieties and the Dennison family's experience in growing it, and you get a very special and very FRESH result.
 
Stop by the CeeBee’s Citrus grove anytime to pick up a bottle of fresh juice, or check the Local Shopping page on our site for a retailer around the Tampa Bay area!
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How much fruit nutrition should be included in our daily diet? - Wednesday, December 05, 2012

Fruits are a natural and healthy way to ensure that you are maintaining the necessary vitamins, minerals and anti-oxidants needed to stay healthy and happy! Fruits are a super-food. They look beautiful with their bright bursts of color, they smell sweet and they have an impressive nutrition-profile that keeps us feeling and looking both fit and healthy!

What’s great about fruits? Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins – all things essential to our health.

 

 Fruits provide:

  •  Plenty of soluble dietary fiber
  • Anti-oxidants like poly-phenolic flavonoids, vitamin-C, and anthocyanin’s
  • The ability to fight against ailments by boosting our immunity level
  •  High anti-oxidant value

Fruit nutrition benefits are infinite! You are protecting yourself from minor ailments like wrinkling of skin, hair-fall, memory loss, Alzheimer’s disease, colon cancers, weak bones and more!

Need to up your intake of healthy and tasty fruit? We can help! At CeeBee’s Citrus we offer the most nutritious and delicious oranges, grapefruits, tangerines and honey bells in our popular combo packs. Check out our weekly special – a 6 pound sampler with free shipping! Contact us with questions about your fruit selections, we are always happy to help!

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Herbal Tea with Orange Blossom Leaves - Monday, December 03, 2012

Orange blossoms don’t only look beautiful and smell delightful. They make for a sensational herbal tea brew too!

During the time of the year when the blossoms begin to trickle off the orange trees is when you can use the fallen petals to make a brew of this orange blossom perfumed tea. 
You can pick up the blossoms, or collect them in larger numbers by laying a cloth or blanket at the foot of the tree. This is the first step to making a delicious, healthy and unique herbal tea! From here you can:
  •  Shake the tree, the petals and blossom will fall onto the cloth.
    • Important disclaimer: If you shake the tree and make the blossoms fall off before they are ready, you risk losing some of the fruit crop. The fruit forms out of the blossoms, and if they are not allowed to fall naturally the fruit might not form.
  • Take out any leaves or twigs so just the blossom is left.
  • Find a place to lay the blossom out, it must be very dry. This can take several hours or days depending on the humidity of the area. When the blossom is completely crispy and slightly browning then you know it´s dry.
  • Store the blossom in a jar in the fridge to make sure that it doesn’t go off.
  • To brew the tea, boil some petals in hot water. Approximately 1 teaspoon per person is enough to acquire the taste.
  • Once brewed you will need to sweeten the tea with Honey, sugar or sweetener. The best option is Orange blossom honey!
This tea is delicious and can have calming qualities. Orange blossom tea is known to be good for digestion and helps with anti-spasmodic action for muscles. The blossom can be used to help with anxiety, sleeplessness and digestive problems too. So take a break, brew some tea and relax! Your mind and body will thank you.
 
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Orange Zest Fest! - Wednesday, November 28, 2012

Have an orange zest fest this holiday with delicious orange zest recipes! It’s time to stop thinking of the orange peel as un-edible garbage. Next time you peel back that top layer of your orange hold onto it and use it to compliment your next delicious meal. 

Orange peel zest contains oils of the orange and, therefore, adds flavor that is compatible to a variety of dishes. There are several kitchen utensils you can use to zest an orange, include a microplane, grater, vegetable peeler or knife. We challenge you to get zesty and used orange peel in your next recipe. Need some help? Here is a great holiday salad recipe from yummly.com that utilizes orange zest:

 
Holiday Salad Ingredients:
•2 tbsps pomegranate juice
•1 tsp orange zest (grated)
•14 cup red wine vinegar
•2 shallots (minced)
•1 tsp salt
•12 tsp black pepper (freshly ground)
•1 tbsp dijon mustard
•12 cup extra-virgin olive oil
•3 orange peel (segmented)
•1 red onion (thinly sliced)
•8 ozs goat cheese (cut crosswise into 6 slices)
•6 prosciutto (thin slices)
•1 head radicchio (rinsed patted dry and torn into bite sized pieces)
•1 bunch arugula (watercress rinsed patted dry and cut int bite sized pieces)
•6 leaves bibb lettuce (rinsed and patted dry)
•1 head belgian endive (stem removed and cut crosswise into thin shreds)
•pomegranate seeds (garnish) 
 
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Bring the Best Holiday Party Desert! - Monday, November 26, 2012

This fresh orange and yogurt tart recipe is a great addition to any holiday party. Its light, yet noticeable, tang will get your party guests wondering where you thought to make such a unique dessert.  We all know the heavy chocolate and creamy dessert recipes are delicious, but why not switch it up with this fresh orange and yogurt tart recipe this season? 

From none other than Martha Stewart at marthastewart.com she provides this easy to make, crunchy and zesty desert. A minimal prep time of 30 minutes and total time of one hour and twenty-five minutes after chilling, yielding ten servings makes it all worth it! So grab your keys and add to your shopping list!
Ingredients
1/2 cup raw almonds
1/4 cup granulated sugar
Coarse salt
1 cup all-purpose flour, (spooned and leveled)
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons powdered gelatin (from a 1/4-ounce packet)
1/2 cup half-and-half
1 1/2 cups plain Greek yogurt (2 percent)
1/4 cup packed light-brown sugar
3 medium navel oranges
 
Directions
1. In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
2. Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
3. In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
4. With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.
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