Citrus Greats: Delicious Citrus Recipes, The Top 100 Citrus Recipes

136 Pages·2012·0.81 MB·English

by  Jo Franks

Copyright(c) 2012 Jo Franks
Table of Contents
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Table of Contents
Table of Contents .................................................................................................................... iii
Preface .......................................................................................................................................... vi
Chapter 1
A-M ................................................................................................................................................. 1
Almond Paste With Variations ........................................................................ 1
Arugula Salad Orange Couscous and Citrus Vinaigrette.................................. 3
Avocado Dressing .......................................................................................... 5
Avocado, Citrus, Jicama, and Persimmon Salad .............................................. 5
Avocado-Citrus Salad .................................................................................... 6
Basic Cheesecake........................................................................................... 7
Basic Recipe for Roast Chicken ...................................................................... 9
Beet-Orange-Apple Salad ............................................................................ 11
Berries With Orange-Honey Yogurt .............................................................. 12
Biscotti L'Orange.......................................................................................... 12
Biscotti with Almonds/orange/chocolate .................................................... 13
Black Bean-And-Mandarin Orange Salad ...................................................... 14
Blood Orange, Grapefruit And Raspberry Bellini ........................................... 15
Blueberry Orange Sauce ............................................................................... 16
Boneless Cornish Hen With Port Orange Sauce ............................................. 17
Bourbon Grilled Chicken - Orange-Flavored ................................................ 17
Braised Duck with Orange-And-Lime Sauce ................................................ 18
Brandy And Orange Chicken Breasts Topped With Stuffed Shrimp ................ 19
Bread Pudding, Texas Style .......................................................................... 21
Breast Of Pheasant W/ Orange And Ginger Sauce ......................................... 22
Brussels Sprouts, Orange And Fennel Salad.................................................. 23
Burnt Oranges (Irish).................................................................................... 24
Butter Biscuits With Orange Butter ............................................................... 25
Cabbage And Green Bean Salad ................................................................... 26
Cajun Catfish ............................................................................................... 27
California Fruit Salad ................................................................................... 28
Candied Citrus Peel ..................................................................................... 29
iii
Carrot Cake With Orange Glaze.................................................................... 30
Carrot Pineapple Orange Juice ..................................................................... 31
Charbroiled Swordfish with Citrus Salsa ....................................................... 31
Chicken Breast Fillet With An Orange-Thai Sauce ......................................... 32
Chicken Dumplings with Orange Dipping Sauce ( Japanese ) ........................ 33
Chicken in Citrus Sauce ............................................................................... 34
Chicken Saute with Oranges and Avocados .................................................. 35
Chicken, Avocado, Orange, Nectarine Salad W Citrus Yogurt ........................ 36
Chili-Orange Chicken .................................................................................. 37
Chocolate Orange Fondue And Stem Strawberries ........................................ 38
Chocolate Orange Peel Cake ........................................................................ 39
Chrusciki ..................................................................................................... 40
Citrus Cheesecake ....................................................................................... 41
Citrus and Fennel Salad ............................................................................... 42
Citrus And Mint Marinated Sea Scallops ....................................................... 43
Citrus Baba .................................................................................................. 44
Citrus Compote ........................................................................................... 46
Citrus Devil's Food Cake .............................................................................. 47
Citrus Dipping Sauce ................................................................................... 47
Citrus Ice ..................................................................................................... 48
Citrus Marinade and Salsa (for Chicken or Fish)............................................ 49
Citrus Marinated Salmon.............................................................................. 49
Citrus Salad ................................................................................................. 50
Citrus Salad With Raspberry Vinaigrette ....................................................... 51
Citrus Salsa ................................................................................................. 52
Citrus Sauce For Citrus Sections................................................................... 53
Citrus Tea Punch With Fresh Mint................................................................. 53
Citrus-and-Dried Fruit Compote.................................................................. 54
Citrus-Cumin Barbecued Pork...................................................................... 55
Citrus-Pineapple Salsa ................................................................................. 56
Citrus-Rosemary Grilled Turkey ................................................................... 57
Citrus-Rubbed Whole Duck.......................................................................... 59
Citrus-Scented Roast Turkey With Cranberry Sauce...................................... 59
Coffee Orange Fudge Cake .......................................................................... 61
Coleslaw With Orange-Ginger Vinaigrette .................................................... 62
Composed Citrus Salad ................................................................................ 63
Cooked Cranberry And Orange Relish .......................................................... 63
Cranberry Orange Salad ............................................................................... 64
Cranberry Relish .......................................................................................... 65
Cranberry-Orange Bread.............................................................................. 65
Cranberry-Orange Relish ............................................................................. 66
Cranberry-Orange Salsa .............................................................................. 67
Cranberry-Orange Tart ................................................................................ 67
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Table of Contents
Cranberry-Orange Trifle .............................................................................. 68
Cuban Style Pork Tenderloin Sandwiches And Fried Plantains ....................... 70
Cumin-crusted Beef Steaks with Orange-olive Relish ................................... 72
Cumin-Orange Beans with Linguine ............................................................. 73
Curried Scallops in Cream Sauce .................................................................. 74
Diabetic Citrus Ice ....................................................................................... 75
Easy And Elegant Lemon Mousse ................................................................. 75
English Orange Marmalade .......................................................................... 76
English Orange Trifle ................................................................................... 77
Field Salad with Citrus Vinaigrette and Sugared Pecans ................................ 78
Fish Citrus Salad .......................................................................................... 79
Fresh Watermelon With Cool Citrus Mascarpone........................................... 80
Frozen Citrus Pie ......................................................................................... 81
Fruit And Red Pear Salad With Citrus Vinaigrette .......................................... 81
Fruit And Shrimp Salad - (Yam Polamai) ....................................................... 82
Halibut Fish Tacos With Guacamole Sauce .................................................... 83
Julekage (Danish Christmas Fruit Loaf) ......................................................... 84
Kela Ka Raita (Banana Yogurt Relish) ............................................................ 86
Mango Pineapple Granita ............................................................................. 87
Margaritas ................................................................................................... 88
Marinated Prawns With Tarragon Mayonnaise............................................... 89
Melon-Citrus Mingle .................................................................................... 90
Chapter 2
N-Z ................................................................................................................................................92
Pancetta Wrapped "Contessa" Tiger Prawns .................................................. 92
Pasta Primavera .......................................................................................... 93
Roasted Beet And Citrus Salad ..................................................................... 94
Smoked Trout Mousse with Orange and Chives ............................................ 95
Summer Berries With Yogurt-Citrus Sauce ................................................... 96
Thai Green Curry Chicken With Basil ............................................................ 97
Tofu and Lemon Grass Soup ........................................................................ 98
Index .......................................................................................................................................... 100
v
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Preface
Notice of Rights
All rights reserved. No part of this book may be reproduced or transmitted in any form by any means,
electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the
publisher.
Notice of Liability
The information in this book is distributed on an "As Is" basis without warranty. While every precaution has
been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any
person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by
the instructions contained in this book or by the products described in it.
Trademarks
Many of the designations used by manufacturers and sellers to distinguish their products are claimed as
trademarks. Where those designations appear in this book, and the publisher was aware of a trademark
claim, the designations appear as requested by the owner of the trademark. All other product names and
services identified throughout this book are used in editorial fashion only and for the benefit of such
companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is
intended to convey endorsement or other affiliation with this book.
Jo Franks
vi
Chapter 1: A-M
Chapter 1
A-M
ALMOND PASTE WITH VARIATIONS
1 servings

Source: Tangerine Greats
2 cups whole almonds, Mission almonds preferred, see * Note
1 cup sugar
1/2 cup water
2 tablespoons light corn syrup almond extract
Water, as needed
* Note: Look for Mission almonds at the farmers market. They are a bit harder to
peel, but they have a more intense almond flavor.
Cover almonds with boiling water and let stand at least 1 minute. Pull
1 out and see if skin slips off easily. If not, let stand another minute and try
again. Slip off skins of all almonds.
Combine sugar, water and syrup in small saucepan over medium-high heat and
cook without stirring until temperature reaches 235 degrees on candy
thermometer, about 5 minutes. Remove from heat and stir
in extract.
Grind almonds in food processor, adding 1 or 2 tablespoons water if needed to
loosen mixture. When texture is fine and smooth, gradually pour in syrup with
food processor running and process until paste is well blended. Remove. If you
want to flavor or color paste, do so in
1
Citrus Greats
processor.
When done, wrap almond paste well in plastic and refrigerate for at least a week
for flavor to ripen. To make paste pliable and easy to work, bring to room
temperature by setting in warm spot before using, 30 minutes.
This recipe yields about 1 pound.
Each tablespoon: 81 calories; 2 mg sodium; 0 cholesterol; 5 grams fat; 9 grams
carbohydrates; 2 grams protein; 0.21 gram fiber.
VARIATIONS:
Rose Almond Paste: Knead or process 1/2 recipe Almond Paste with 1 or 2
drops red food coloring and 2 teaspoons rose water until well blended.
Oranges Almond Paste: Knead or process 1/2 recipe Almond Paste with grated
zest of 1 orange or tangerine, 1 drop orange food
coloring and 2 teaspoons orange flower water or 1 tablespoon orange liqueur
until well blended. (Use food color sparingly by adding with a toothpick dipped
into food coloring.)
USE THE ALMOND PASTES IN:
Dates With Orange Almond Paste: Allow about 2 teaspoons almond paste per
date. Slit dates lengthwise, carefully open them and remove seed. Roll piece of
almond paste in your hand to make lozenge shape about same length as date.
Slip paste into date and gently close flesh around paste, without covering
completely. Finish with any or all of the following garnishes: rolling in superfine
sugar, setting piece of candied citrus peel on top of almond paste or embedding
piece into
it, adding lightly toasted almond or walnut to top, then dusting in superfine
sugar, or garnishing with fresh or candied orange
blossoms.
2
Chapter 1: A-M
Black Sphinx Or Medjool Dates With Rose Almond Paste: Allow 2 to 3
teaspoons almond paste for these large, luscious dates. Slit dates in two
lengthwise and remove seeds. Roll almond paste into lozenge shape and place in
date. Gently press sides of dates against paste to secure them, but don't
completely cover paste. Finish with any or all of the following garnishes: Embed
whole, peeled green pistachio in almond paste, roll in superfine sugar, brush
additional rose water over paste to emphasize flavor, garnish with chopped
pistachio nuts and candied rose petals, garnish with pomegranate seed.
Orange-Almond Candies: These resemble miniature oranges. If you have
candied angelica, you can use it, instead of mint, for the "leaves." If you have
homemade candied citrus peels, use them rather
than commercially prepared orange peels. Grapefruit or tangerine can be used in
place of orange. Knead 1 cup Orange Almond Paste with 2 to 4 tablespoons
candied orange or other citrus peel until evenly blended. Then, working 1
tablespoon at a time, roll paste into balls. Flatten balls just slightly so that they'll
stand. Roll balls in superfine sugar, then dimple all over with toothpick. Add two
small mint leaves to top of each "orange," then set in paper cases.

ARUGULA SALAD ORANGE COUSCOUS AND CITRUS
VINAIGRETTE
6 servings

Source: Citrus Greats
1 cup water
2/3 cups couscous
2 large oranges, divided
1 medium mango, diced
2 tablespoons fresh basil, chopped
2 tablespoons chopped fresh chives
1 teaspoon cumin
3 tablespoons toasted pine nuts
2 bunches clean arugula
***CITRUS VINAIGRETTE***
1 large orange
1/4 medium grapefruit
1/2 medium lime
3
Citrus Greats

1/2 medium lemon
1/2 cup extra virgin olive oil
2 tablespoons champagne or white vinegar
3 tablespoons soy sauce
1/2 teaspoon hot chili sauce or red, pepper sauce
20 pink peppercorns
1 teaspoon fresh ginger, finely chopped
5 tablespoons fresh cilantro leaves
1 teaspoon salt, (opt)
Measure water into 1 2-cup glass measure. Microwave on high 3 minutes, or
until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes.
Fluff with fork.
Peel and segment oranges over a large stainless steel bowl to catch excess juice;
reserve segments for garnish. After segmenting oranges, squeeze juice from core
and membranes into bowl.
Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack
mixture into six individual 1/2 cup molds.
Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in
center of plate. Garnish with reserved orange sections. Drizzle with Citrus
Vinaigrette.
CITRUS VINAIGRETTE:
Peel orange, grapefruit, lime and lemon. Cut each into segments over a large
stainless steel bowl to catch excess juices. Carefully dice segments, cutting not
crushing them.
Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl;
whisk to blend.
Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine
Makes about 1 1/4 cups.
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Chapter 1: A-M

AVOCADO DRESSING
4 servings

Source: Citrus Greats
2 avocados, medium, ripe
2 tablespoons lemon or lime juice
1 1/2 tablespoons onion, chopped fine
1 garlic clove, crushed
4 ounces green chiles, diced
1 teaspoon salt
1 tomato, peeled, chopped
Cut avocados in half. Remove seeds and skin. Put avocados, lemon/ lime juice,
onion, garlic, green chiles and salt in blender and blend until well mixed. Stir in
tomato.
Chill in refrigerator until ready to serve. This dressing will keep it's color
because of the citrus juice.
Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots,
tomatoes, green beans or on any salad