Citrus
1591 recipes found
Melon-and-Lime Parfait
Liz Schillinger's Shenandoah Berry Pie
Lemon Verbena Ice Milk With Strawberry Granita
Grapefruit-and-Meyer-Lemon Marmalade
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you’ll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you’ll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
Poached Blood Oranges in Clementine Ratafia
Grilled Octopus With Chickpeas and Oregano
Duck Marinated In Red Wine And Orange
Tom Yumtini
Huevos Rancheros in Tortilla Cups
Thai Beef Salad With Lemongrass Dressing
Southeast Asian Shrimp And Grapefruit Salad
Roast Chicken With Lemon Grass
Whipped Cream Orange Marmalade Cake
Orange Curd
Glazed Orange Rind
Walnut Roulade
Halibut Steaks With Chili and Lime
Calamari Rings With Green Chili Mayonnaise
Grilled Fish Setubal Style
Cinnamon-Orange Parfait With Dates in Cognac
Yellow Lemon Cake
Claudia Roden’s Orange and Almond Cake
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Lemon Meringue Pie
This adaptation of Alice Waters’s lemon meringue pie, which came to the Times in a 1987, takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can’t find Meyer lemons, which aren’t as tangy as regular lemons, and have a spicy, floral note, regular supermarket lemons will make a worthy substitute. This recipe makes an elegant pie with a restrained ratio of lemon curd to meringue, but if you want more of a showstopper — the towering kind you might find in a diner or at a church picnic, for instance — you can double the filling as some of our readers do, and as we did for the photograph above. (Although you certainly could, we did not double the meringue. If you don't, save the leftover egg whites for another use.)