Citrus
1591 recipes found
Lemon Almond Cake With Lemon Glaze
Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There’s also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.
Orange-Date-Walnut Passover Cake
Friture de Calmar (French-fried squid)
Seville Orange Tartlets And Curd
Orange Cake, Ancona-Style
Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine. The method that Marcella Hazan uses here — poking holes into the cake and letting orange syrup seep in — has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy. And it’s even better than brining, because it always works, takes no time, and also makes the cake last longer.
Lemon Cake Roll
Shaking Beef
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
Soul Kiss Cocktail With Blood Orange
In the 1933 edition of “The Savoy Cocktail Book,” there’s no shortage of drinks whose names suggest that they’d be perfect for Valentine’s Day (or any day, really). The book offers two versions of the Soul Kiss, both featuring Dubonnet Rouge, the venerable and inexpensive French aperitif. The Soul Kiss Cocktail (No. 1) uses both sweet and dry vermouths, while the Soul Kiss Cocktail (No. 2) contains whiskey. Here, we’ve combined the best of both, along with blood orange juice to impart a romantic shade of deep, sunset pink.
Tangerine Ice
Roasted Blood Oranges
These caramelized oranges take a little planning: You'll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have been caramelized. The result is a dessert that can be made a few hours in advance. The recipe can also be doubled. You can substitute plain mint leaves for the sugared ones. The best way to caramelize the oranges is with a torch. If you plan to run them under the broiler, use a baking sheet with sides because the oranges will give up some sweet juices, which you will want to capture to drizzle around the slices for serving.
Fromage Blanc Parfaits With Citrus Fruits And Caramel Sauce
Blood Orange Compote
I came across the idea of making a caramel citrus syrup in Deborah Madison’s “Seasonal Fruit Desserts.” I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).
Blood Oranges With Pomegranate Molasses
Insalata Di Arancio E Limone (Orange And Lemon Salad)
Roasted Fish With Blood Orange and Fennel
Blood Oranges With Red Wine
Blood Orange Olive Oil Cake
There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan’s extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It’s a lovely presentation, but regular oranges could be used, too.
Bass Fillets Poached With Fennel And Oranges
Blood Orange, Date And Parmesan Salad With Almond Oil
Tangerine, Ginger and Chocolate Tart
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier between the liquid curd and the pre-baked crust. This tart is best served the day it’s made, but can be stored for 24 hours in the refrigerator; after that, it starts to wilt. If you want to turn the leftover dough scraps into buttery cookies, see the note.
Cold Poached Salmon With Dill Mustard Sauce
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax — the Scandinavian dish of cured salmon — with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Club Cider
Pastiera