Citrus
1591 recipes found
Gin Cidre
Bright, botanical and lightly bubbly, this cocktail is an ideal entry point to fall drinking — and one that can easily take you straight through to spring. Look to a cider that’s dry, light and not overly powerful in acid or funk here: You want the botanicals of the gin and the salinity of the sherry to play an equal role in balancing the drink.
Maple-Roasted Squash With Sage and Lime for Two
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you’re using a squash variety with a particularly thick rind, you don’t need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
Mango-Avocado Salad With Lime Vinaigrette
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Melon and Avocado Salad With Fennel and Chile
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad’s balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.
Sweet Potatoes With Bourbon and Brown Sugar
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Lemon-Verbena-Peach-and-Raspberry Soup
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream. Lemon verbena is one of them. I'd often heard about it but never quite understood its fascination until we began growing it.''
Sweet Potato Salad With Lime Pickle and Cashews
Melissa Clark calls for homemade mayonnaise in this richly flavored yet light salad. It’s an easy task and well worth doing — but if working with raw eggs makes you squeamish, Hellmann’s or Duke’s are fine stand-ins. Lime pickle can be found in the South Asian food section of the supermarket. It is spicy, so use a light hand when adding it to the mayonnaise.
Spinach Salad With Lemon and Mint
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Bobby Flay's Lemon Potatoes
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa. “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)
Brussels Sprouts With Peanut Vinaigrette
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr. Little said.
Chamomile Tea Cake With Strawberry Icing
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Tequila-Watermelon Punch
To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother. (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K. to use precut watermelon from a supermarket.)
Walnut Pie With Molasses and Orange
This pie is fudgy, nutty, salty-sweet and spiked with citrus. It’s a meeting of sorts, between arguably Britain and America’s greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don’t skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you’ve prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It’ll firm up when cooled and stay gooey for days.
Sweet Potatoes With Sour Cream and Pecans
Soft at the center, caramelized at the edges and warmly spiced from the garam masala, these roasted sweet potatoes get a tangy bite from lime-spiked sour cream, while toasted pecans add crunch. You can make the lime sour cream up to four hours ahead. Simply pull it out of the fridge 30 minutes before serving, and let it come to room temperature before drizzling it over the potatoes.
Prosecco Lemon Slush
Similar to the Italian cocktail sgroppino, which calls for a scoop of lemon sorbet, this recipe instead freezes Prosecco and Meyer lemon juice for a fresher taste and a cooling dessert. The slushy concoction makes a refreshing finish to a meal, and, topped with raspberries (and more Prosecco, if you wish), it looks festive, sort of like pink lemonade for grown-ups. Best of all, it stays fresh-tasting for several days, and never freezes completely solid.
Cyn-Cyn
I’ll admit it: I have a mild case of Negroni fatigue. It’s a good drink, for sure — and when it’s beautifully made, I readily succumb to its charms — but its ubiquity in recent years has become a tiny bit tiresome. So I welcome its rarer, lighter cocktail cousin, the Cyn Cyn, in which Cynar — the wonderful, mysterious, arguably underappreciated amaro made with artichoke — replaces Campari. It’s a favorite aperitivo of the author Elizabeth Minchilli, whose elegant, straightforward recipe this is.
Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish
Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.
Scorpion Bowl
Because many tiki recipes were kept secret from even the bartenders assembling them, the original scorpion bowl recipe is difficult to pinpoint. This recipe is an updated take on what many consider to be one of the originals: Trader Vic’s 1946 recipe. The quality of the ingredients is important, but just as important is the garnish. Put edible flowers, chunks of fruit and reusable straws to work. If fire is in your heart, float a flaming lime shell atop the drink (see Tip), taking care to attempt this only in the early stages of the night and to snuff out any lingering flames before serving.
Lavender Hill Cob
Though it may seem demure, lavender should be handled with a delicate touch in drinks lest it overpower other ingredients. Here, gently deployed, it lends its gorgeous floral flavor and aroma to a tall, icy and refreshing cobbler. A small measure of crème de violette deepens the floral nature of this drink and adds a faint purplish haze. (The name honors the brilliant Ealing Studios comedy, "The Lavender Hill Mob," starring Alec Guinness).
An Adaptable Cosmopolitan Cocktail
In case you couldn’t help but wonder, this more refined Cosmopolitan is not a robust red but a dusty pink, deeply chilled, and walks the line between sweet and sour. You can even shed the notion that it must be served in a martini glass, and serve it in a coupe or smaller cocktail glass instead. Whatever your vessel, tuck it in the freezer for about 10 minutes to properly chill before pouring.
New York Sour Shot
A wine-spiked whiskey sour, the New York Sour is a potent combination of bourbon, lemon, sugar and sometimes egg whites. Top each of these shots with dry red wine for a more classic experience — both in looks and in taste — or swap out the wine entirely for sweet red vermouth. The slightly more herbal flavor makes up for what it lacks in striking visuals. This alternative float is especially ideal if you don’t have or don’t want to open a full 750-milliliter bottle of red only to put a few ounces to use. (That’s less of an issue if you plan on drinking wine later in the night, but you do you.)
Tequila Sour
Sours aren’t just for whiskey; tequila lightens things up. For extra froth, use egg white when you shake the drink.
West Cave Cellar Punch
Yes, this festive, Southwestern-inflected punch created by Alba Huerta requires some ingredients that may be unfamiliar — sotol, pomelo and panela among them — and a bit of a fuss. But for a special occasion like a big holiday party, it’s absolutely worth it —and the beauty of punch is that once it has been made, guests can help themselves, and the host stands a chance of having as much fun as they are.
Nuitcap
A modern and decidedly French-slanted nightcap, the Nuitcap combines Cognac, blanc vermouth and a drinker’s choice of bitter, herbal liqueur: Salers, génépy or Suze. Salers makes for a drier cocktail, while génépy leans sweeter and more herbal. Suze shifts the drink toward the more bitter — and bright yellow — side. A final splash of soda water is kept to a modest 1 ounce, diluting the drink, but not so much that it moves into spritz territory.