Here are some fun citrus recipes. I will add photos later–gotta run to volunteer at school!
Citrus Coriander Oysters By Hubert Keller
- 1 ts coriander seeds
- 4 cups rock salt
- 24 oysters, scrubbed
- 1 seedless orange
- 2 limes
- 3 TB, high quality extra virgin olive oil
- Roast coriander seeds in a small dry sauté pan over medium heat, about 2 minutes, then grind coarsely in a grinder or with mortar & pestle.
- Spread the rock salt across a sheet pan. Such the oysters and set them on the rock salt. Alternatively, set oysters on a bed of ice.
- Supreme the orange and limes, cut each supreme in half crosswise.
- To serve, garnish each oyster with one piece each of the orange and lime. Drizzle oysters with olive oil and sprinkle with coriander and cracked pepper.
Lemon Custard by Rick Moonen
- ½ cup cold buttermilk
- 1 ts powdered gelatin
- 1 cup heavy cream
- ½ cup sugar
- Pinch of salt
- ½ vanilla bean, split lengthwise
- ½ lemon
- 1 TB preserved lemon rind or candied lemon rind
- Put the cold buttermilk in a bowl, add the gelatin to soften. I
- n a large saucepan, combine the cream, sugar, salt and vanilla over medium low heat. Whisk the cream making sure it doesn’t scorch.
- When mixture begins to simmer, squeeze juice from the lemon into the cream, then carefully strain into the the bowl of buttermilk/gelatin (must strain!). Whisk to dissolve gelatin.
- Divide custard among 6 ramekins, top with candied rind, refrigerate until set, about 2 hours.
Blood Orange Champagne Cocktail
My mom would always make mimosas on Christmas morning. My family is too young for this tradition, but after buying a plethora of blood oranges at Costco for my article this week, I thought it would be pretty as a cocktail. I think I will serve this at Easter Brunch.
- Juice of 2-3 blood oranges, strained so there is no pith, seed or pulp
- 1 bottle Prosecco
Fill half a nice champagne glass with the juice. Top off with the Prosecco, champagne or sparkling water. For the kids, even sparkling cider will do.
Lime Curd I ♥ curd! I’ve given it as gifts, canned it for the winter, used it in pies, cakes and tarts, and licked it from the spoon…more than once! Here is a basic recipe. Let me know how you use it!
- 4 limes, Meyer lemons or lilikoi at room temperature
- 1 1/2 cups sugar
- 1/4 pound unsalted butter at room temperature
- 4 large eggs at room temperature
- dash of salt
- Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith.
- Squeeze the limes and set the juice aside. Put the zest in a foodprocessor fitted with a steel blade. Add the sugar and process until the zest is finely minced.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add eggs 1 at a time, and then add 1/2 cup lime juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
Citrus Dressing for a refreshing salad
I eat alot of salad. In fact, most days include some form of greens, any and all of which deserve a lustrous citrus dressing. For a lite, juicy dressing, follow as below. For a richer taste, reduce 2 cups juice to about 1/2 cup. Whisk with a couple TB oil, a ts or so of acid such as vinegar or lemon juice, and a bit of s & p. Taste as you go!
Use over greens with avocado and supreme of orange or mandarin with a toss of sliced almonds. Try over endive with blue cheese, garnished with blackberries. Drizzle over baby spinach with gorgonzola and red onion. The possibilities are endless!
- 1/3 cup fresh tangerine, Clementine, mandarin or orange juice
- 1/2 teaspoon finely grated citrus zest
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons sherry vinegar
- Salt and freshly ground pepper
whisk the juice, zest, oil and vinegar together. Season to taste with S & P.
Candied citrus is traditionally used in European sweets and should be seen more often on this side of the Atlantic. It can be used in so many ways! Dip into melted semisweet chocolate (this also makes a great gift), finely chop and stir into muffin, scone or biscotti dough, mince for use in dressings, use as decoration on desserts, or just eat out of hand! I used a variety of fruit here because the colors of the peels are so lovely, but you can use just one type. For some awesome citrus baking, check out Dorie Greenspan’s Baking: From My Home to Yours.
- 1 grapefruit
- 2 sumo oranges
- 3 blood oranges
- 4 lemons
- 1 ½ cups sugar
- 1/4 cup fresh lemon juice
- 4 cups water
- With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel in long segments, making sure to include a thin layer of fruit on each peel. Slice peel lengthwise into 1/4-inch-wide strips.
- In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a cold water bath. Bring the water, sugar and lemon juice to a boil. Return peel to the pot, cover and reduce heat to a slow simmer, about 1 ½ hours, until the peel is completely soft and candied. Remove from heat and let the peel sit in the syrup at room temperature for several hours. Spoon into a jar and refrigerate, or dry.
- To dry the peel, set it on a wire rack over a parchment lined rimmed baking sheet; spread in a single layer to dry slightly, about 1 hour. Toss with sugar to coat, shaking off excess.