Citrus
1591 recipes found
Yogurt Cake
This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy.
Balinese Tomato And Lemongrass Broth
Strawberry Sorbet
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.
Alabama Lemon ‘Cheese’ Cake
This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.
Lemon Gelato
A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. In short, we're talking platonic ideal of ice cream.
Lemon Poppy Seed Poundcake
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.
Carrot Loaf Cake With Tangy Lemon Glaze
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Raspberry Swirl No-Bake Cheesecake
This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That’s the beauty of it.
Lemon Angel Food Cake With Preserved Lemon Curd
Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It’s a stunning dessert that’s bright, rich and light all at once.
Cranberry-Lemon Stripe Cake
This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers. The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions). In Helen Goh and Yotam Ottolenghi's original version, that buttercream is flavored and stained with a pulp of simmered black currants, but this one incorporates the tartness of cranberries instead.
Lemon Cake With Coconut Icing
A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis. It is a true labor of love, so be sure to set aside a full afternoon to make it; this is not the sort of cake you want to rush.
Lemon Meringue Pots de Crème
Baked Crab Dip With Old Bay and Ritz Crackers
This crab dip is inspired by a recipe called “ritzy dip” from the “Three Rivers Cookbook,” a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.
Classic Sherry Cobbler
This cocktail’s combination of sherry, sugar and citrus is infinitely adaptable. Swap in a different sweetener. Use lemons or clementines or blood oranges instead of traditional orange slices. Add in seasonal fruit, say berries in summer, plums in autumn or jam any time of the year. Use different varieties of mint or another herb to garnish. Nuttier than fino or manzanilla, lighter and spicier than oloroso, amontillado sherry strikes the ideal middle ground in this drink. But you could also combine amontillado with another sherry — or tap in another variety altogether.
Cranberry-Lemon Eton Mess
This is not a traditional Eton mess, the renowned British dessert usually comprising meringue, whipped cream and strawberries. I made one like that and loved it, but the elements just begged to be played with. For this, my favorite mess for the fall-into-winter season, I’ve added spice-cookie crumbs to the meringue for more flavor and a bit of surprise, made two add-ins — a quick-cook cranberry jam and a lemon curd — and stirred in some fresh raspberries (more tang, more color). Of course, I kept the whipped cream — it’s essential to a mess. Going with cranberries and curd make this a good choice for the holidays. You can serve the mess family style or in bowls, coupes or even canning jars. And if you want a bit more texture and another flavor, speckle the top with chopped pistachios.
Adonis (à la Oloroso)
A 19th-century classic, the stirred, vermouth-forward Adonis was invented at the Waldorf Astoria’s bar in New York and named after a Broadway musical. A classic Adonis is often made with a lighter fino or manzanilla sherry. Swapping in oloroso here further deepens the drink’s rich flavor and silky texture, making it an ideal, low-A.B.V. cold weather apéritif. If you prefer to use a lighter sherry, shift the proportions to 1 1/2 ounces sweet vermouth and 1 1/2 ounces fino or manzanilla sherry.
Tomato Salad With Cucumber and Ginger
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It’s a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Crispy Feta With Lemon
When heat touches feta, its exterior crisps while its interior becomes surprisingly creamy and soft. Turning it into a dazzling appetizer takes very little: Dust the cheese with cornstarch and sesame seeds, sauté it in butter, then finish it with a squeeze of lemon. You can perch it atop a cracker, or eat it on its own, in awe of the sum of so few parts.
Lemony Whipped Feta With Charred Scallions
A spin in the food processor and a little olive oil and cream cheese take feta from crumbly and coarse to airy and spreadable. Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been blackened in the oven. Serve with pita chips or buttery crackers, and if you’re an overachiever, top the dip with charred cherry tomatoes and a drizzle of honey.
Poppy Seed Tea Cake
Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they’re minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it’s the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it’s pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid — store them in the freezer and taste a few before using them.
Amaro Sour
This drink, run through with amaro, riffs on the endlessly adaptable sour template (spirit-citrus-sweetener). A maraschino cherry and half a grapefruit wheel are muddled with sugar early on, to sweeten and flavor the drink, while another cherry and half-wheel are added just before serving. That allows the fruit to slowly become infused with gin and amaro, creating garnish and boozy snack. Reach for a sweeter-leaning amaro, or throw caution to the bitter wind and grab something more intense. If you want to balance the amaro’s bitter edges with a touch more sweetness, add a dash or three of the maraschino cherry syrup to your shaker or serve with extra cherries for middrink pops of sweetness.
Quick ‘Preserved’ Lemons
Cauliflower Piccata
Piccata sauce — that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor — is not just for chicken or swordfish. It’s also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you’d rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
