Citrus
1591 recipes found
Lemon Soufflé French Toast
Like a cross between bread pudding and a fancy soufflé, this golden, puffed French toast casserole makes for the most elegant of brunch dishes. Baking the challah slices before soaking gives a rich, toasty flavor and helps dry them out, allowing them to absorb maximum custard. Lemon zest and orange liqueur give this a deep citrus flavor that’s punctuated with nutmeg and a burnt sugar topping. Serve it on its own or with fruit on the side. And while this nicely sweetened breakfast doesn’t need any syrup or extra sugar, a squeeze of lemon adds just the right tang.
Green Bean and Cherry Tomato Salad
This colorful, full-flavored salad is finished with a black olive dressing, made with Niçoise olives, capers, anchovy and garlic, and similar to a Provençal tapenade. For the best result, choose the smallest green beans and sweetest cherry tomatoes. Add arugula or other salad greens just before serving, if you wish.
Jalapeño-Orange Pork Tenderloin With Snap Peas
This lively sheet-pan dinner is inspired by the punchy and bright flavors of mojo and ceviche. First, pork tenderloin is coated in a combination of brown sugar, garlic, jalapeños and orange zest before it’s baked. (To save time, use a mini food processor to chop, and marinate the pork, covered and refrigerated, for up to 1 day.) While the pork’s resting, snap peas cook on the sheet pan until crisp-tender. To finish, top the surprisingly juicy pork and snap peas with orange segments that have been dressed in more of the jalapeño-garlic mixture, then serve with roasted potatoes or rice to soak up all of the citrusy sauce. (Jalapeños lose a lot of their kick when cooked, but if you have especially spicy peppers or are sensitive to heat, remove the seeds before chopping.)
Miso Roasted Salmon
With this fish, less is more: The salty, umami balm of a miso marinade is lightened with lemon zest, which lends floral bittersweetness, and with lemon juice, which brings electric tang and tenderness. Salmon fillets cut into smaller, thinner portions — as they are for a Japanese breakfast spread — end up more evenly cooked and allow the marinade to flavor the fish more intensely (see Tip). If you can find it, yuzu would be fabulous here in place of the lemon. Serve with white rice, miso soup and goma-ae.
Hard Lemonade
This recipe is far removed from the spiked six packs of yore. The cocktail’s hard lemon base is a combination of fresh lemon juice, vodka or limoncello, simple syrup and a pinch of flaky sea salt. The salt serves to enhance, balance and brighten, while a final topping of bubbly soda water lengthens and elevates. When choosing between vodka or limoncello, follow your palate. Vodka offers a more straightforward flavor. The limoncello variation is sweeter — though nothing approaching cloying — and a bit more complex.
Sgroppino
Traditionally, a Sgroppino is an Italian palate cleanser, though it’s equally as suitable served as a cocktail or dessert. Whatever time of day you choose to make this boozy, lemony combination, you’ll want to drink it quickly once it’s in front of you. The slushy, lightly fizzy texture comes from a combination of sorbet, vodka and Prosecco — but, if you have another dry, light sparkling wine, that works well, too.
Spring Chicken With Mushroom and Lemon
For a main course, chicken-noodle anything is always an attractive option, and here, boneless, skinless chicken thighs come together with button mushrooms and a sauce of chicken broth, white wine and crème fraîche for a bright, filling stew. To make it sparkle, it’s all finished with a generous handful of tender sweet herbs and lots — lots! — of lemon zest. Egg noodles, or fresh pasta, such as pappardelle, are a good choice.
Citrus and Coconut Ambrosia
Many know the kind of ambrosia with marshmallows and whipped topping, called ambrosia salad. This, on the other hand, is an elegant, simplified (and perhaps closer to the 19th-century original) version of dessert-style ambrosia. It can and should be prepared up to several hours before serving. The main thing is to let the citrus fruit sit in its juices for a while. It’s worth the wait.
Lemon Bars With Pecan Crust
Lemon bars, with their buttery shortbread crust and their tart-as-you-like curd, have become one of the great American desserts ubiquitous to the 20th century cookery canon. These have a little twist with a rich pecan short crust, making them just a bit more well-rounded, the toasty nuttiness serving as a counterbalance to the tart lemon zing. While there are some official notations of its origins in print — most notably in the Chicago Tribune in 1962 — it remains one of those desserts that has seemingly lived in the hearts of modern Americans for as long as we can remember. As a friendly harbinger of spring and a favorite for every summertime cookout or picnic or backyard hang, these bright bites are a great option to make ahead; chilling them overnight makes them easy to cut and sugar right before you plan to serve or carry them to your festivities. For all these reasons and more, lemon bars will likely keep their rightful place as a great American standard for many years to come.
Roasted Chicken Thighs With Hot Honey and Lime
These sweet and spicy chicken thighs pack enormous flavor using only a handful of pantry ingredients. Generously seasoned with salt, pepper, and onion and garlic powders, they’re roasted at a high temperature to maximize the crispiness of the skin. Halfway through cooking, the chicken is brushed with a butter-and-hot-sauce blend. Finally, honey and lime zest are whisked into the remaining hot sauce butter to coat the fully baked chicken thighs. A squirt of tangy lime juice provides balance and the perfect finishing touch. Serve with a simple and refreshing cucumber salad or coleslaw.
Chewy Lemon Cookies
These cookies have an Italian-inspired taste and an American texture. The flavors of lemon, polenta and rosemary may remind you of biscotti, or a lemon-polenta cake, but the cookies are as crisp-edged and chewy-centered as they come. The recipe uses Sarah Kieffer’s pan-banging technique, which requires quite a specific dough-ball size and wide spacing on the sheet pan to work. Make sure each round of dough is 3 ounces, and don’t bake more than four balls on one pan. These giant cookies are even better when they’ve cooled slightly — they become chewier and the rosemary emerges.
Spice Bun
Widely believed to be a descendant of hot cross buns, this Jamaican spice bun soars with vibrant spices. It boasts a moist, tender crumb, and a rich, earthy hue thanks to the inclusion of molasses and stout. While this anytime snack is enjoyed year-round on the island, it’s also a beloved Lenten and Easter tradition for many. Typically, it’s served with a generous slice of sharp Cheddar cheese, but spreading a small pat of good salted butter on a piece of the warm, straight-from-the-oven loaf also delivers a special kind of pleasure.
Baked Fish With Olives and Ginger
Set in a shallow pool of briny, gingery oil, mild fish fillets cook effortlessly on a sheet pan, layered with bold lemon, olives and capers, similar to a deconstructed tapenade. The mixture is brightened even further with the addition of grated ginger, which provides a zingy contrast to the salty, meaty olives. (But this recipe is flexible: Sliced garlic or anchovies would also work nicely, taking a more savory turn.) Nestling the delicate fish in oil helps it stay moist in the oven, and creates a no-effort pan sauce that is best served with bread, to soak up every delicious drop.
Cilantro-Lime Salmon and Rice
Bright and vibrant cilantro and lime liven up this weeknight-friendly, one-pot meal. Start by toasting rice in butter in a skillet to create a flavorful base, then, when the rice is almost finished cooking, add green beans and briefly marinated salmon to steam. Like many one-pot meals, this one is carefully calibrated so that each of the ingredients finishes cooking at the same time. Give the beans a head start to ensure they tenderize in the short time it takes the delicate salmon to cook through. To serve, garnish the finished dish with more cilantro and lime juice.
Herby Skillet Chicken With Greens
In this easy skillet meal, seared boneless chicken thighs are nestled on a bed of herbs, browned whole garlic cloves and greens before the pan is popped into the oven to roast until golden. Just before serving, butter, lemon zest and (optional) olives or capers are tossed into the pan drippings, adding creaminess and a tangy, salty spark to the sauce. Serve this over rice or with roasted or mashed potatoes, or with bread for soaking up the drippings.
Orange-Glazed Baked Salmon
Baking salmon gently at a low temperature is a low-effort approach that results in a flaky, moist piece of fish. This simple preparation utilizes oranges, but lemons would work nicely, too. You’ll reduce some fresh orange juice in a skillet to concentrate its flavor, then whisk in some honey to sweeten. The glaze gets drizzled over the salmon before baking, but also doubles as a dressing for salad greens. Keep this dish simple, with just its side of greens, or pair this easy weeknight meal with cilantro rice or olive oil mashed potatoes.
Spicy Caramelized Shrimp With Lemongrass
For those who love all things salty and sweet, Vietnamese tôm rim is an ideal dish, wedding fish sauce with caramel. Variations abound, but traditionally, tôm rim is made by marinating whole, unpeeled shrimp in fish sauce, palm sugar, pepper, garlic and shallot, then sautéing until the shrimp cooks through and the sauce becomes glossy and caramelized. This version, which is adapted from “Vietnamese Home Cooking” (Ten Speed Press, 2012) by chef Charles Phan, calls for weeknight-friendly peeled shrimp, and builds upon the dish’s classic flavor profile by introducing chile, lemongrass and ginger. Mr. Phan uses a homemade roasted chile paste that is heady with Sichuan peppercorns, ground bean paste and soy sauce, but he suggests store-bought roasted chile paste or chile-bean sauce for ease. You could swap in Sriracha, increase the garlic, apply these flavors to different proteins or even vegetables. Once you’ve understood the foundation of a dish, its potential is infinite.
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Lemon Ricotta Cake
With bright notes of citrus and richness from ricotta, this subtly sweet cake is what we want to eat for breakfast every day.
Citrus, Beet and Avocado Salad
This is winter’s caprese: shingled slices of the season’s peak produce dressed simply with olive oil, salt and pepper. The sweet citrus, creamy avocado and earthy beets are really all you need, but trio can serve as a base for salads all year long. Add protein (fresh or tinned seafood, grains, legumes), dairy (burrata, stracciatella, yogurt, feta), more vegetables or fruits (baby greens, chicories, radishes, cucumbers), and flavor boosters like toasted whole spices or nuts, crushed red pepper, herbs, shallots or olives. The beets can be steamed or roasted, or you can purchase them precooked. Any way you make it, this easy-to-assemble salad is a bright, beautiful spot in winter’s shorter, darker days.
Sweet and Sour Tofu With Barberries
Silky and comforting, this dish draws inspiration from a Persian barberry khoresh (stew). In this adaptation, traditional chicken gives way to tofu, creating a vegan dish while preserving the inherent sweet-sour balance emblematic of Persian cuisine. Caramelized onions, carrots and oranges add sweetness, while the distinctive tartness is achieved through the addition of barberries, small red berries prized equally for their high acidity and their jewel-like appearance. They deepen to a rich red when cooked. Barberries can be hard to find — you could check your favorite specialty shop, or order them online — or simply substitute cranberries plus the addition of an extra teaspoon of vinegar. Sweet, sour and saucy, this tofu dish is best enjoyed with a side of rice.
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Zesty Lemon Vinaigrette
Brighten your salads with this creamy, invigorating lemon vinaigrette, which gets bold, bracing flavor from both lemon juice and zest. Plus: It takes just about five minutes to whip together.
Lemongrass Chicken
Defined by the bright, citrusy flavor of fresh lemongrass, this 30-minute Vietnamese chicken dish is further complemented by punchy black pepper, spicy red chile, salty fish sauce and a dash of sugar for sweetness. The recipe builds intense flavor in minimal time, so using boneless chicken thighs is ideal because they’ll stay moist throughout cooking. This recipe is adapted from a dish by Vicky Pham, a blogger who writes about Vietnamese home-cooking dishes that aren’t typically found in Vietnamese restaurants in the United States. “I wanted to replicate those recipes with precise measurements instead of relying on the traditional ‘pinch of this’ and ‘just add enough until it tastes right’ so that one day my kids wouldn’t have too much trouble replicating their favorite childhood dishes,” Ms. Pham said. She whittled this dish down to three simple steps: Sear the chicken until golden, push it aside to make room to bloom the lemongrass, garlic, shallot and chile, then toss with fish sauce and sugar until caramelized. Spicy, salty and sweet, this dish is deeply satisfying served simply with a bowl of rice.
Vanilla Citrus Soufflés
The friendliest dishes are oftentimes accused of being fussy or complicated. Soufflé has this reputation even though it’s nearly rustic in its ingredients. There are three components to consider when making any good soufflé: flavor, structure and heavenly levity. That airiness is typically what intimidates, but remember that, no matter how close to the heavens you might aspire, even a slightly flat soufflé is a delicious soufflé, and you’ll only get closer next time. The flavor of these vanilla citrus soufflés is both delicate and bright, and while they are light, they provide quite a satisfying bite. The black pepper brings a nice surprise dimension to the vanilla and grapefruit. Rooted in Appalachian traditions, black pepper in dessert is quite special and adds to the mystique dessert.
Preserved Lemon Caramel
Note: For preserved lemon purée, finely chop one preserved lemon and using an immersion blender or a small food processor blend the lemon pulp and skin until smooth.