Back to the Kitchen: Say goodbye to gray skies with Citrus recipes

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BY GWEN KENNEALLY

It’s raining again in Southern California! Where do we find some brightness when the weather is so gray? This time of year the citrus fruits are radiating brilliant colors. How lucky am I to have friends who have given me amazing friends who hand me citrus fruits by the bagful. Everything from Meyer lemons, limes, blood oranges, clementines to grapefruit picked off  trees and brought here from Arizona! Not only the beauty and abundance but also they can be transformed into some amazing food. Mix and match the citrus in these recipes and enjoy this winter sunshine.

Blood Orange Salsa with Homemade Tortilla Chips

For Salsa:

2 Blood oranges, peeled and diced

1 large tomato, seeded and diced

1 red onion, minced

1-teaspoon blood orange zest

1-teaspoon garlic, minced

1-inch ginger, minced

1⁄2 jalapeno, minced fine

1/4-teaspoon salt

1-tablespoon cilantro

In a bowl combine all ingredients and chill, until ready to serve.

For the chips:

12 count package of corn tortillas

Canola oil for frying

Kosher salt

Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Linguini with Lemon

1-pound linguini

¼ cup olive oil

1 small shallot, minced

2 cloves garlic, minced

¼ cup heavy cream

Juice and zest from 4 lemons

½ cup Parmesan cheese

4 tablespoons fresh basil, chopped for garnish

Parmesan Cheese for garnish

In a large stockpot bring 4 quarts of salted water to a boil. Add pasta and stir until aldente. Reserve 1 ½ cups water for sauce and drain pasta and set aside. In the same pasta pot heat the oil over medium heat. Add shallot and garlic and cook about 3 minutes. Whisk reserved water, cream into the pot and cook for 3 minutes. Remove from heat and add the pasta and toss to coat. Stir in lemon juice, zest cheese and add some freshly ground pepper to taste. Let stand for a minute give a good stir and place in a serving bowl sprinkling with the basil and more Parmesan cheese.

Clementine Caesar Salad

1-teaspoon anchovy paste

2 tablespoons Dijon mustard

3 cloves garlic, finely chopped

1 cup Clementine juice

1-tablespoon zest

3/4-cup olive oil

2 heads romaine lettuce leaves, chopped

3 cups pumpkin seeds, toasted

2 cups blood orange sections

12 tablespoons Parmesan cheese, grated

Puree the anchovy paste, Dijon mustard, zest and garlic in a food processor until smooth. Add 1 cup orange juice and olive oil in a fine stream, processing constantly. Toss the romaine lettuce with the dressing in a large salad bowl. Divide among 6 salad plates, Arrange 1/2-cup pumpkin seeds and 1/3 cup orange sections on each plate. Sprinkle each with Parmesan cheese.

Chilean Sea bass with Lemon Caper Artichoke Sauce

8 tablespoons of butter

½ cup white wine

3 tablespoons capers

1/2 cup of vegetable stock

Juice of 4 lemons

Zest of 1 lemon

2 cups non-marinated artichoke hearts

Salt and Pepper

4 tablespoons canola oil

4 fillets of Chilean sea bass (approx. 2 lb.) with skin, if possible

Preheat your oven to 450°. In a stockpot melt the butter. Whisk together the wine, vegetable stock, capers lemon juice and zest. Add the artichoke hearts and bring to a boil. Let simmer to thicken for a few minutes. In an oven proof sauté (fry) pan and heat the canola oil until its so hot it’s about to smoke. Season the fillets with salt and pepper and add to the hot pan cook them on one side for about 3 minutes and flip them over for another 2 minutes before (9) transferring to the oven for 3-4 minutes. Place on 4 plates and cover with Sauce. Great with roasted vegetables and potatoes.

Lemon Thyme Chicken

4 teaspoons chopped fresh thyme leaves

1 tablespoon freshly grated lemon peel

2 teaspoons garlic salt

½ teaspoon pepper

4 boneless skinless chicken breasts (about 1 1/4 pounds)

Place drip pan directly under grilling area, and arrange coals around edge of firebox if using a charcoal grill. Spray grill rack with cooking spray. Heat coals or gas grill for indirect heat. In small bowl, mix all ingredients except chicken. Sprinkle mixture over chicken. Cover and grill chicken over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut. Garnish with additional fresh thyme and lemon rings.

Caribbean Citrus Chicken

6 skinless, boneless chicken breast halves

Salt and freshly ground black pepper

1-teaspoon garlic, minced

2 tablespoons butter

2 teaspoons lime zest

1/4-cup fresh limejuice

1/2-inch ginger, grated

1/4 teaspoon crushed red pepper flakes

2 medium oranges

Additional lime wedges for accompaniment

Rinse chicken; pat dry with paper towels. Season with salt and pepper.

In a large skillet cook chicken and garlic in butter over medium heat for 8 to 10 minutes or until chicken is tender and juices no longer pink, turning chicken once and stirring garlic occasionally. Meanwhile, in a small bowl combine lime zest, limejuice, ginger, and red pepper; set aside. Peel oranges, removing pith. Reserving juice, cut oranges in half lengthwise, then cut crosswise into thin slices. Add any reserved orange juice and the lime juice mixture to skillet. Place orange slices on top of chicken. Cover and cook for 1 to 2 minutes our until heated through. To serve, spoon any reserved drippings over chicken. Serve with brown rice and additional lime wedges.

Swordfish with Red Grapefruit

2 Texas Red Grapefruit

2 tablespoons white wine

¼ cup vegetable oil

1 garlic clove, minced

¾ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon salt

2 small jalapeno peppers

4 swordfish steaks, 6 ounces each

1-teaspoon butter

2 tablespoons chopped cilantro

Juice one grapefruit; measure ½ cup juice. Reserve other grapefruit for sections. In a medium bowl, combine juice, wine, oil, garlic, spices and salt; mix well. Set aside 3 tablespoons of marinade for basting during grilling of swordfish. Cut jalapenos into ½ inch pieces; add to remaining marinade. Place swordfish in a shallow dish. Pour marinade over swordfish. Cover and refrigerate at least one hour. Heat the grill or coals. Peel and section remaining grapefruit; set aside. Drain marinade from dish into a saucepan. Stir in cornstarch and butter stirring well. Bring mixture to a boil, and cook over medium heat 2 more minutes until thickened. Remove peppers. Stir in cilantro. Keep sauce warm. Grill swordfish about 10 minutes per inch of thickness or until done, basting occasionally. To serve, place swordfish on a platter or serving plates, spoon a few tablespoons sauce on swordfish and garnish with a few grapefruit sections.

Lemon Risotto

4 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 cups Arborio rice

6 cups chicken stock

3 teaspoons finely grated lemon zest

2/3 cup finely grated Ptarmigan cheese

Salt
 and pepper to taste

In a large saucepan or sauté pan, head 2 tablespoons of butter and 1 tablespoon olive oil over medium heat. When the butter foams, add the onion and cook for 5 to 7 minutes on medium heat until the onion is pale, soft and translucent. Place the stock in a separate saucepan and place over medium heat to warm it through. Once it has become hot, reduce the heat to keep the temperature but not to boil the stock. You simply want to keep it hot so that when you add it to the rice, the temperature doesn’t drop. Add the rice and lemon rind to the onion mixture. Stir to combine and to coat all the grains in the hot butter and oil. Begin to add the hot stock, adding about 1 cup at a time and stirring continuously until each cup of stock is absorbed before adding the next. Continue to add the stock, a cup at a time, and continue to stir, until the rice is al dente. This will take about 20 minutes. Depending on your rice, you may not need all 6 cups of stock so start tasting your rice after you’ve added 5 cups. When the rice is al dente, remove from the heat and add the Ptarmigan and remaining 2 tablespoons of butter. Stir to combine.

Season with salt and freshly ground pepper and serve immediately.

Mini Meyer Lemon Curd Tartlets

3 eggs

6 tablespoons melted butter

1-cup bakers sugar (super fine)

Juice and zest from 3 Meyer Lemons

Beat the eggs and melted butter. Add the sugar and beat thoroughly. Add the lemon juice and zest and combined well. Place in the top of a double broiler and stir constantly until thickened. Chill overnight.

Mini Crust

½ cup butter

½ cup cream cheese

1-cup flour

Mix then form in small balls. Press in mini muffin pans push up the sides. Bake at 325 for 10 minutes until golden. Fill with Meyer Lemon Curd, top with a raspberry and chill.

Grapefruit Loaf Cake

For the cake:

1-cup flour

1/3-cup grapefruit juice

3/4 cup Bakers sugar

4 egg whites

1 1/2 teaspoon baking powder

1/4-teaspoon cream of tartar

2-tablespoon grapefruit zest

1/4 cup melted butter

1/2 tsp. vanilla

3 egg yolks

For the Frosting:

3 tablespoons grapefruit juice

1 c. sifted powdered sugar

3 tablespoons grapefruit zest

In a large mixer bowl stir together flour, the bakers sugar, the baking powder, and salt. Make a well in center of dry ingredients. Add in order: butter, egg yolks, juice and zest from the grapefruit and beat until smooth with electric mixer. In a medium mixer bowl beat egg whites with cream of tartar until very stiff peaks form. Scrape the whites over the flour mixture and fold in gently. Pour into an ungreased 9x5x3-inch loaf pan. Bake in 350 degree oven for 23 to 30 minutes or until cake tests done. Cool in pan completely. Loosen edges of cake and remove from pan. Combine remaining grapefruit zest, vanilla, and enough juice with the powdered sugar to make an icing of drizzling consistency. Spread over top of cake, allowing some frosting to drizzle down sides.

Lemon Rosemary Pound Cake

1-cup butter

2 teaspoons rosemary, finely chopped

3 teaspoons lemon zest

4 eggs

1-cup sugar

1-teaspoon vanilla

1/4 cup lemon juice

1-teaspoon baking powder

1/4-teaspoon salt

2 cups flour

Preheat oven to 350. Spray a loaf pan with bakers joy. In the bowl of an electric mixer beat butter, zest, and rosemary and sugar until light and fluffy. Beat in eggs one at a time then add vanilla. On low speed add flour baking powder and salt until just blended. Pour into prepared pan and bake for 40 minutes until a wooden pick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.

About Karen Young

Karen Young is the founder of My Daily Find.