Citrus
1591 recipes found
Watercress, Broccoli And Orange Salad
Grilled Halibut With Baked Tomatoes
Almond Nougat Parfait With Orange Coulis
Spicy Lemon-Mint Jelly
This easy jelly, which you can store in your refrigerator for a week or so, adds a jazzy note to lamb, pork, even an oily fish. The mint’s coolness is balanced by tart lemon, and a tone of red-pepper flakes answers them both. Think of it as a musical riff on the old staid green mint jelly.
Oranges and Arugula
Baked Ricotta
Orange Glazed Turnips
Egg and Lemon Soup with Ramps
Amaro Spritz
This simple recipe takes the 3-2-1 spritz formula to heart, relying on just three quality ingredients. Amari styles vary wildly in viscosity and flavor, from intensely bitter to lightly sweet and floral, which means different bottles match different moods. To make sure you’re always prepared, stock a few of the bitter liqueurs and start drinking. Current favorites include French China-China (spiced, earthy and orange-based), Sicilian Averna (sweet, citrusy), Californian Lo-Fi Gentian Amaro (juicy, floral) and Brooklyn-based Forthave Spirits Marseille Amaro (herbal, with warm spices). To these, add any hyper-regional bottles you’ve tucked into a suitcase. All spritz nicely, especially when paired with a lime wheel.
Osso Buco With Lemon and Sage
Pistachio Linzer Cookies With Orange Marmalade
These are linzer cookies — with a twist. Pistachios replace almonds, and orange blossom water accentuates the flavor of the pistachios and orange marmalade. They're much tangier and a bit less sweet than the traditional ones, but just as buttery, rich and compelling.
Blood Orange Flan
Winter is the time for citrus fruits — tangerines, clementines, grapefruit and oranges. The most exciting orange variety may well be the blood orange. Well known in the Mediterranean, blood oranges are now grown in California and Florida as well. The ruby red juice has great visual appeal. In this flan, the burnt sugar caramel helps balance their sweet, somewhat tropical flavor.
Citrus Salad With Prosecco
This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu. A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way. In winter or early spring, make it with all kinds of colorful citrus— especially blood orange and pink grapefruit. In summer, use the same method with stone fruits and berries, like peaches and blackberries.
Roast Duck with Orange and Ginger
For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
Orange Coconut Truffles
Shaker Lemon Pie
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally made from whole lemons, this version also incorporates blood oranges and cardamom, and it’s a bright, welcome addition to the pecan and pumpkin desserts this time of year. Start it the day before by slicing the fruit and leaving it to sit in sugar overnight, then mix it with beaten eggs the next day. At home, Ms. Prueitt uses her tangy all-purpose cream cheese dough, which also happens to be gluten-free, but you could use regular pie dough if you prefer. Baking the pan directly on the oven floor (or on a baking stone placed on the oven floor) helps ensure that it browns evenly.
Lemon-Frosted Pistachio Cake
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author. It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water. And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
Brandied Dried Fruit
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus’s bite and the brandy’s warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Orange Butter Cookies
The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.
Citrus Gin and Tonic
Cornmeal Lime Shortbread Fans
Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts the sweetness and echoes the zest in the dough. (You can also use lemon, orange or grapefruit — or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.
Upside-Down Blood Orange Cake
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange’s ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Citrus and Persimmon Salad
Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits’ own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.
