Citrus
1591 recipes found
Citrus and Fennel Braised
Sake-Steamed Salmon With Sake Butter
Sauteed Idaho Brook Trout With Orange
Trout with Sticky Rice, Zucchini And Pine Nuts
Sauteed Trout With Lime
Farofias (Poached Meringues In Lemon Custard With Cinnamon)
Jimmy Schmidt's Swordfish With Ginger and Grapefruit
Grilled Swordfish With Fig Relish
Halibut Steaks With Pesto Sauce
Friture
For friture, any fish between two and four inches will do, but plump round fish are the best because they cook more evenly than a flatfish and they have more meat on their feathery young bones. A mixture of fish is usually found in friture.
Curried Root Vegetable Strudel
Veal Shanks With Preserved Lemon
Veal Shanks With Dried Cranberries
Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney
Deep-Dish Lamb Pie
Knafeh à la Crème
Lemon Barley Stuffing
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests. Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up. Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
Cornes de Gazelles
Cornes de gazelles are crumbly, crescent-shaped cookies filled with cinnamon, almonds and an intoxicating dose of orange blossom water.
Guizadas (Nut Cakes)
Tembleque (Coconut Pudding)
The journalist and cookbook author Von Diaz cooked her way through the classic Puerto Rican cookbook, Cocina Criolla, about six years ago, eventually using the experience as a jumping off point for her own cookbook, "Coconuts and Collards." Her recipe for tembleque, the delicious coconut-milk pudding set with cornstarch and chilled in the fridge, is simple, but it does involve one laborious task: making coconut milk from scratch. As Diaz notes in her book, the effort is greatly rewarded — fresh coconut milk is infinitely more complex, floral and delicious than the kind that comes in a can. Mature coconuts, the ones ideal for making coconut milk, should be brown, hairy and very heavy. If you shake them around, you should be able to hear the water inside. (That said, you can absolutely use canned if you like; just cut the sugar back to a half cup.)
Sand Cake
Lemon Pizza
Lemon pizza not only sounds good; it also looks and tastes as sunny as summer. You may, of course, knead your own dough, but if you don't have the hours for it to rise, why not try the frozen variety? Roll it out to the thickness you like -- thin or Sicilian -- blanket it with lemon slices and bake for a few minutes. The lemon will crisp and intensify slightly in flavor. (They must be cut very thin.) When it comes out of the oven, just spread some crème fraîche on it and cover it with way too much salmon caviar or perhaps a little less Sevruga. Even if it seems a little prematurely retro -- say, from the 80's, which any day now will be the new 50's -- the salmon roe makes a more colorful and lighter presentation.
Syrian Walnut Baklava
Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.