The Dish - Orlando Sentinel: Little Big Town star cooks with Central Florida citrus

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Little Big Town star cooks with Central Florida citrus Mar 6th 2013, 14:47 Kimberly Schlapman of country band Little Big Town "Kimberly's Simply Southern," a cooking show starring singer Kimberly Schlapman of country band Little Big Town, opens its second season this week with a stop in Clermont. The opening segment, titled "Sunshine Citrus," features Schlapman's tour-bus stop at Showcase of Citrus. The grove on U.S. Highway 27 is home to more than 15 heirloom varieties of citrus, the largest selection available to the public in the world. To finish the show Schlapman heads back to her kitchen in Nashville, Tenn., to make Chicken Cutlets With Lemon Herb Butter, Citrus Salad With Poppyseed-Lemon Vinaigrette and Citrus Cake With Key-Lime Glaze. Country singer Craig Morgan helps out. New episodes begin airing Saturday March 9 at 1 p.m. on the Great American Country network. The shows repeat on Tuesdays at 9:30 p.m. Here are the recipes: Chicken Cutlets with Lemon-Herb Butter Serves 4 2 tbspn olive oil salt and pepper 8 thin chicken cutlets (about 1 ½ – 2 pounds total) All purpose four for dredging 3 tbsp unsalted butter 1 tbsp garlic, minced 1/3 cup white wine (dry) zest and juice of 1 lemon 1 tbsp each chopped parsley and tarragon Preheat a sauté pan with olive oil. Pour flour into a shallow dish. Season the chicken with salt and pepper. Dredge the chicken cutlets into the flour and place into the sauté pan. Cook for about 4-5 minutes per side. When done remove the chicken and set aside on a platter. Add butter to the pan with the garlic. Let the garlic cook for 1 minute. Add the wine and cook for 2 minutes. Add the zest and juice of the lemon. Add the herbs and season with salt and pepper. Stir together. Pour sauce over the chicken. Serve. Citrus Salad with Poppyseed-Lemon Vinaigrette Serves 4 2 red oranges, segmented 2 navel orange, segmented 1 pomelo (or ruby red grapefruit), segmented 1 avocado, medium dice 1/3 cup sliced almonds, toasted 1 head bibb or butter lettuce, torn into bite size pieces For the vinaigrette 1 tbsp poppy seed 1 lemon, juiced ¼ cup olive oil 1 tbsp honey salt pepper In a bowl gently toss the salad ingredients. In another bowl add the vinaigrette ingredients and whisk until it becomes emulsified. Toss the vinaigrette with the salad and top over lettuce. Citrus Cake with Key-Lime Glaze Serve 6-8 1 ¼ stick unsalted butter, room temperature 1 1/3 cup sugar 3 eggs, at room temperature vanilla pod, split and seeds removed 2 cups flour 2 tsp double acting baking powder pinch salt zest and juice of 2 oranges, (2/3 cup) For the glaze 1 ¼ cup confectioner's sugar ¼ cup key lime juice Prepare a bundt cake pan with nonstick spray. Preheat oven to 350 degrees. Using a hand blender cream the butter and sugar. Crack the eggs in a separate bowl and add one at a time mixing in between until well incorporated. Add the vanilla seeds. Sift the flour, baking powder and salt in a separate bowl. Zest and juice the oranges over a measuring cup for easy pouring. Alternating in batches with flour and juice/zest adding a little at a time ending with flour. Scrap any flour from the sides. Mix batter until incorporated but do not over mix. Pour batter into prepared cake pan and place in oven for 45-55 minutes. Check with a toothpick for doneness at 35 minutes. Toothpick should be clean when removed if the cake is done. Place on a cooling rack for about 20 minutes. Cake should pull away from pan when cooled. Flip out of pan and pour lime glaze on top. For the topping Whisk the key lime juice with the sugar in a bowl. Mix until incorporated. Pour over cake for a glaze. Credit: Courtesy Great American Country Network

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