Citrus
1591 recipes found
Baked Lemon Pudding
My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top.
Cozonac (Walnut and Raisin Easter Bread)
In Romania, this festive sweet braided loaf, cozonac, is most commonly baked for Easter and Christmas. There are countless versions among families and across regions and this one, from Irina Georgescu’s “Tava: Eastern European Baking and Desserts From Romania and Beyond” (Hardie Grant, 2022) is swirled with a blend of walnuts and raisins bound by sweetened and beaten egg whites. Tender and delicately sweet, this loaf is perfumed with both orange zest and orange blossom water. According to Ms. Georgescu, cozonac has been connected to pre-Christian celebrations and its baking process is still considered superstitious by some. She recommends making the sign of the cross over the dough before letting it rise for luck. Even if you skip that step, your bread will turn out just fine as long as your yeast is fresh.
Orange Rolls
Inspired by orange roll recipes from the 1910s and ’20s, these citrusy cinnamon rolls have an old-fashioned feel, an easy-like-Sunday-morning breakfast from simpler times. Perfumed with fresh orange zest in the base, filling and glaze, they come together in less than an hour, thanks to a fluffy, tender dough that doesn’t require yeast. To help the biscuit-dough base end up as soft as any yeasted treat, cream cheese and extra milk are mixed into the dry ingredients. But the most important part of these rolls is the fresh orange zest, plump with fragrant, flavorful citrus oils. Lightly grating the zest directly over the brown sugar ensures that the spritzes of oil don’t end up wasted on a cutting board or bowl. The fruit’s tangy juice blends with cream cheese for an icing that slouches, then sinks, into the spiced spirals. They’re as delicious with coffee as they are with tea or a glass of milk.
Carrot-Leek Soup With Miso
This light, simple vegetable soup is very quick to put together. A little miso is stirred in just before serving to add depth, and a final squeeze of lime gives brightness.
Simple Guacamole
Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you’d like. It’s your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.
Hot Cross Buns
With their signature crossed tops, these lightly spiced hot cross buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they’re now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin’s Almanack refers to “one or two a penny hot cross buns,” which has evolved into well-known rhymes and songs. Some buns have a sugary icing cross. This version showcases a chewier bread with a dough cross baked right in, so you can — and should — eat them hot. Studded with raisins and candied orange peel, they’re just sweet enough to be a breakfast or teatime treat. If you have orange blossom water, be sure to add it to the glossy top for its floral perfume that evokes spring. (Watch the video of Genevieve Ko making hot cross buns here.)
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Patates Lemonates (Greek Lemon Potatoes)
The brightness of these spuds make them the perfect foil to hearty roasted or grilled meats and seafood.
Lemon Ricotta Pancakes
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they’re fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below. (Watch the video of Genevieve Ko making lemon ricotta pancakes here.)
Midnight Fizz
While a classic gin fizz uses lemon juice, the sweet acidity of lime in this variation skews it toward a (very) frothy gimlet. To ensure plenty of that froth, use a double shake to make the cocktail: first without ice to foam the egg white, then a second time with ice to chill and dilute the drink. Serve traditionally without ice in a small Collins or fizz glass, or go rogue and serve over a few cubes. Either way, as with all egg white drinks, drink with efficiency to capitalize on the drink’s froth and avoid its inevitable separation.
Meskouta (Moroccan Orange Cake)
A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn’t require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.
Buttery Scallops With Lemon and Herbs
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Lemon-Labneh Possets With Meringue and Burnt Lemon Powder
“Simple ingredients made super special” could not be more true of these lemon possets, which are well worth the effort for their perfect combination of creamy, tart, sweet and crispy. A posset is a quintessential British dessert and has a similar consistency to that of a custard or pudding, but acid (lemon juice in this case) is used to set the base as opposed to egg yolks or cornstarch. There are a number of shortcuts you could take, including using store-bought labneh or replacing it with an equal amount of thick-set créme fraîche. You can also use store-bought meringues, crushing them lightly to sprinkle on top. The burnt lemon powder is an added bonus and a great way to use up lemon peel that you may have otherwise discarded. You can use this powder in a number of inventive ways, including sprinkling it over hummus or some roasted vegetables for added depth. If you are making your own labneh, be sure to start the day before.
Grilled Porgy With Lemons and Scallions
Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly charred, the skin of the fish becomes crispy and delicious. One way to guarantee that your fish will lift easily off the grill is to have clean, well-oiled grates, and if you're willing to sacrifice a couple of extra bunches of scallions, lay them on the grill, then put the fish on top. The scallions will burn away, but the fish will release. Fennel fronds work the same way. Ms. Nurdjaja tops the fish with a lightly-dressed arugula salad — but it’s just as delicious on its own.
Tofu Larb
Larb, a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos where it's known as laab. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Tofu Laab
Laab (also spelled larb), a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Salted Margarita Bars
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie’s boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake.
Peach & Lemon Sorbet From The River Café
The River Café gives us another no-churn, easy sorbet with this peach & lemon sorbet. Ripe peaches, lemons, and sugar are all you need for your new fave summer dessert.
Mascarpone Sorbet From The River Café
Creamy, dreamy, and oh so easy! Mascarpone sorbet from The River Cafe is a rich and lemony frozen treat that stands alone, pairs with other sorbets, AND works à la mode!
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Prik Gaeng Khiao Waan (Thai Green Curry Paste)
Fresh green chiles are the key to this bright curry paste.
Arroz Blanco
This arroz blanco recipe makes an excellent side to a number of Mexican dishes, or keep it simple with a fried egg on top and some fried plantains.
Not Quite Picon Bière
Walk by any sidewalk bar or tabac in France, and the chalkboard menu is bound to include Picon Bière: a combination of Amer Picon — a sweetened, lightly bitter, burnt orange-flavored apéritif — and a long pour of light, often cheap beer. While Amer Picon is widely consumed all over France, the bottle is not available in the United States. Instead, approximate the French staple by combining a sweet, citrus-leaning amaro, orange liqueur, and a pilsner or light lager. Serve it in a Collins glass or build it directly in the beer bottle or can by taking a few big sips and pouring in the rest of the ingredients directly.
Toasted Millet Salad With Cucumber, Avocado and Lemon
Cooked millet has a taste and aroma that’s subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.
Seared Scallops With Jammy Cherry Tomatoes
In this vibrant dish, seared scallops are paired with cherry tomatoes for an easy 25-minute dinner that feels a little bit fancy. The tomatoes are cooked in white wine and butter until they’re falling apart, which means you can make this with any cherry tomatoes, whether you picked them up at the summer farmers’ market or at a snow-covered grocery store. The whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Herby Feta and Yogurt Dip With Sumac
This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.