Savor and share: Citrus

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The sweet piquancy of citrus can be a nice wake-up for slumbering taste buds, and it’s a happy coincidence that the peak of citrus season arrives in the middle of our long winter. So give a cookbook a squeeze and send us your recipes using citrus for the Recipe Box of Feb. 21.

You can post recipes on the Recipe Box blog at http:/blog.timesunion.com/recipebox or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember chocolate recipes for Feb. 14. And it’s not too early to think about pork recipes for Feb. 28.

(Florida Department of Citrus)

Categories: Reader favorites
Joe Stalvey

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  1. Eileen Fischer says:

    From Mary Ann Arlio of Trumbull:
    Pink Grapefruit Martini
    Makes 8 martinis
    1 pink grapefruit
    2 cups gin
    2 cups pink grapefruit juice
    8 teaspoons dry vermouth
    Ice
    Using peel, cut eight twists from grapefruit (no pith). Slice off remaining peel and white pith; discard. Slice grapefruit into eight segments.
    In cocktail shaker, muddle one grapefruit section with 1/4 cup gin, 1/4 cup grapefruit juice and one teaspoon vermouth. Fill with ice and shake until very cold. Strain into chilled martini glass. Garnish with grapefruit twist. Repeat for eight martinis.

    From Mary Ann Arlio of Trumbull:
    Ambrosia Freeze
    1 (8-ounce) container strawberry cream cheese
    2 medium bananas, mashed
    1 can sweetened condensed milk
    1 (8-ounce) container strawberry yogurt
    2 tablespoons lemon juice
    1 (11-ounce) can mandarin oranges
    8 (8-ounce) can crushed pineapple, well drained
    1/2 cup toasted coconut
    With an electric mixer, beat cream cheese and bananas until smooth. Beat in sweetened milk, yogurt and lemon juice until well blended. Stir in oranges, pineapple and coconut. Spoon into 11-by-9 inch baking dish. Cover and freeze overnight. Take out of freezer 15 minutes before serving and let sit. Cut into 1-inch squares and serve in chilled martini glasses.

    From Mary Ann Arlio of Trumbull:
    Candied Lemon Zest
    4 well-scrubbed lemons
    2 cups sugar
    1 cup cool water
    Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low and cook 10 minutes. Remove from heat, cover and let stand overnight. Store zest in syrup in an airtight container in the refrigerator for up to two weeks.

    From Mary Evers of Stratford, this week’s cookbook winner:
    Orange Piquante
    Makes 8 servings
    8-10 fresh oranges
    1 (8-ounce) jar orange marmalade
    1 cup sour cream
    Cut rind and white fiber off each orange; divide into segments and halve each segment. Arrange in individual dessert dishes. Melt marmalade in double boiler and spoon over oranges. Chill thoroughly in refrigerator. Serve topped with a dollop of sour cream.

    From Rose Sagliano of Bridgeport:
    Lemon Leek Salad Dressing
    Makes 5 cups
    1 large egg yolk
    2 tablespoons Dijon mustard
    1/2 cup fresh lemon juice
    3 tablespoons tarragon vinegar
    1 leek, rinsed well, white bulb and green stalk finely minced
    3 tablespoons dried tarragon
    1 1/2 cups vegetable oil
    2 cups extra virgin olive oil
    Salt and lots of freshly ground pepper, to taste
    Whisk the egg yolk and mustard together in a mixing bowl. Whisk in the lemon juice and vinegar. Add the leek and tarragon and whisk to combine. While continuing to whisk, pour in the vegetable and olive oils in a thin, steady stream. Season to taste with salt and pepper. Store covered in refrigerator.

    From Vicki Socci of New Canaan:
    Poached Lemon Salmon with Dill
    Makes 4 servings
    4 (6-ounce) salmon fillets
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons fresh dill, finely chopped
    1 lemon, thinly sliced
    1/4 cup dry white wine
    Season the salmon with the salt and pepper. Sprinkle the dill over the salmon and place slices of lemon on top of each dill-covered fillet. Place fillets in a slow cooker and add the wine. Cover and cook on low for two to three hours.