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Surprise!
Grapefruit and Wedge of
Grapefruit with Pink Flesh
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Citrons Verts
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Givelet, Frederic
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French Lemons
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De Villeneuve,...
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Kumquats
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Carrier, James
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Halved Blood Orange with a
Glass of Blood Orange Juice
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Loftus, David
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Citrus Garden
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Li-Leger, Don
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La Belle Cuisine
Blood Orange, Grapefruit
and
Pomegranate Compote
Gourmet Archives
1 1/2 cups dry white wine
1/4 cup dry Sherry
1/4 cup honey
1/2 cup firmly packed light brown sugar
6 pink grapefruits
3 blood oranges or 1 1/2 navel oranges
1 pomegranate
In a saucepan bring white wine, Sherry, honey, and sugar to a boil,
stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until
cold. Cut peel and pith from grapefruits and oranges and cut fruit into sections,
discarding membranes. Halve pomegranates and squeeze gently
to yield seeds with juice.
Divide citrus sections, pomegranate seeds and
juice and wine syrup among 6 dessert bowls
and chill, covered, at least
15 minutes and up to 1 hour. Stir compote before serving. Serves 6.
Source for the following recipes:
Citrus; A Cookbook
by Ford Rogers, 1992, Simon & Schuster Trade Paperbacks
 
Pink Grapefruit Poached in
Sauternes
3 pink grapefruits
2 cups Sauternes
3 tablespoons brown sugar
Mint leaves, for garnish
Using a sharp paring knife, peel the grapefruit over a small bowl,
cutting through the peel and pith, just into the flesh, then spiraling down and
around
from one end to the other, as if peeling an apple. Cut into the
membranes, pop out the
sections, and remove the seeds.
In a 2-quart nonreactive saucepan heat the Sauternes and sugar
almost
to boiling. Add the grapefruit sections and simmer for 5 minutes. Remove
from the
heat and allow the grapefruit to cool a bit in the Sauternes. Serve
in the sauce while
still slightly warm, or chill for serving later. Garnish
with the mint leaves. Serves 4.
Salad of Beets, Mâche and
Clementines
Salad:
4 beets, 2 inches in diameter
4 clementines, peeled, sectioned, pith removed
4 handfuls mâche (a.k.a. lamb's lettuce, corn
salad, field
lettuce),
washed,
roots trimmed
2 scallions, thinly sliced
Vinaigrette:
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt & freshly ground black pepper
1/4 cup good quality virgin olive oil
Trim the beet stems and roots, leaving 2 inches of each attached to
the
beets. Drop them in boiling, salted water and boil for 25 to 30 minutes,
or until just
tender. Then plunge them into a cold-water bath until cool.
Cut off the ends and slice
crosswise in 1/8-inch-thick slices.
Arrange the beet slices and clementine sections around 4 serving
plates.
Pile the mâche in the center of each plate. Scatter the scallions over
each
salad.
In a small bowl combine the vinegar, lemon juice, mustard, and salt
and pepper to taste. Whisk, adding the oil in a stream. When all the oil
has been
incorporated, drizzle the vinaigrette over the salads and serve.
Serves 4.
Pickled Citrus Shrimp
1/3 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
3 tablespoons orange blossom honey
2 tablespoons capers, drained
1 teaspoon celery seed
1 tablespoon prepared horseradish
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1 pound large shrimp, shelled
and deveined
1 large orange
1 small grapefruit
1 small red onion, halved
and thinly sliced
Lettuce leaves or arugula (optional)
Combine the first nine ingredients [olive oil through salt] in a
large, nonreactive bowl. Whish thoroughly to combine. Blanch the shrimp
for 1 minute in
boiling water. Drain the shrimp, add them to the bowl,
and toss
to coat.
Peel the orange and the grapefruit and scrape off the white pith.
Separate
the sections, making a small slit in any sections that contain seeds, and
pop
them out. Add the sections to the bowl, along with the onion, and
toss to coat. Cover and
refrigerate overnight, tossing occasionally.
Serve on beds of lettuce leaves or arugula, if desired. Drizzle
with some
of the marinade.
Pickled Lemons
10 to 12 lemons
6 garlic cloves, crushed
6 slices fresh gingerroot, peeled,
about 1/8 inch thick
1 teaspoon ground turmeric
2 teaspoons cumin seeds
2 tablespoons yellow mustard seeds
1 to 2 teaspoons dried red pepper
flakes, to taste
1/2 teaspoon fennel seeds
1 teaspoon fenugreek seeds
4 cups distilled white vinegar
3 tablespoons salt
Wash the lemons well with a scrub brush, using warm, soapy water.
Rinse thoroughly. Quarter them and place them, interspersed with the
garlic cloves and
ginger slices, in a 1/2-gallon widemouthed jar or pickle crock, leaving 1 to 2 inches of
space at the top of the jar.
Heat a nonreactive skillet over medium-low heat and add the
turmeric,
cumin seeds, mustard seeds, dried red pepper flakes, fennel seeds, and
fenugreek
seeds. Heat the mixture carefully, shaking the pan frequently,
until you begin to smell
the spices and they begin to smoke. Remove
them from the heat and add 1 cup of vinegar to
the pan. Mix thoroughly
and carefully pour the vinegar and spices over the lemons in the
jar. Add
the salt and enough additional vinegar to cover the lemons.
Seal the jar, shake it, and roll it around to mix the ingredients.
Let it sit
in a cool, dark place for 3 weeks, shaking the jar and rolling it around
2 or 3
times a week.
When 2 or 3 weeks have passed, chill the lemons. They will keep in
the refrigerator for 2 to 3 months. Serve as a pickle, or chop and use as a
relish with
curries, meats or greens.
Stewed Kumquats and
Strawberries
3/4 pound kumquats, washed and stemmed
3/4 cup granulated sugar
5 cloves
1 pint strawberries, washed and hulled
2 tablespoons Grand Marnier
Slice each kumquat crosswise into 3 or 4 rounds. Remove seeds.
Place
in a 2-quart nonreactive saucepan with the sugar, cloves, and 1/2 cup
water. Simmer
for 5 minutes.
Quarter the strawberries and add them to the pan. Simmer for 3 more
minutes, then remove from heat. Let cool to room temperature.
Add the Grand Marnier; cover and refrigerate several hours or
over-
night. Remove the cloves before serving. Serves 4.
Blood Orange Liqueur
Zest of 1 blood orange
5 cups blood orange pulp
(about 6 or 7 oranges)
1 pint vodka
1 1/2 cups granulated sugar
Remove the zest with a vegetable peeler in long strips. Reserve
both the
zest and the orange. Peel the rest of the oranges and scrape off as much
of the
white pith from the fruit sections as possible.
With a sharp knife remove the white pith from the reserved orange,
cutting just through the membrane and into the fruit. Spiral down and around the fruit as
if peeling an apple. Insert the knife next to the dividing membrane
and pop out each
section. Place the orange sections in a food processor or
blender and purée briefly.
Place the pulp, zest, and vodka in a 1/2-gallon glass jar. Cover it
with
waxed paper and seal it with a lid, making the jar airtight. Let the mix
ture sit for
1 month in a cool place, shaking gently a few times a week.
When the month is up, strain the mixture through several layers of
cheesecloth spread in a strainer. When only pulp remains, pull up the
ends of the
cheesecloth, enclosing the pulp, and twist it to extract as
much liquid as possible.
Return the strained liquid to the 1/2-gallon jar. (Make sure the jar
has
been well rinsed.)
Combine the sugar with 3/4 cup water in a small pan. Bring to a
boil,
stirring constantly, being careful not to let it boil over. When all the sugar
has
dissolved and the syrup is clear, remove from the heat and cool to
room temperature.
Add the room-temperature syrup to the vodka-juice mixture. Stir
well.
Seal again with waxed paper and lid. Let sit for 2 or 3 days, until the
liqueur has
cleared and sediment has settled. Siphon or carefully pour
the clear portion
of the
liqueur into 1-pint bottles. Seal and let sit for
several months, so the liqueur can
mellow and age. (Use the remaining
portion with the sediment
for cooking, or drink it
yourself.)
Makes three 1-pint bottles.
Featured Archive Recipes:
Ambrosia Collection
Moroccan Preserved Lemons
Oodles of Oranges
Refreshing Lemon Libations
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