citrus

Blueberry Lemon Corn Muffins recipe | Epicurious.com

unsalted butter

all-purpose flour

baking powder

yellow cornmeal

sugar

lemon zest

milk

blueberries

Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

salt

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

Make and share this Lady Grapefruit (--Tasty Dish--) recipe from Food.com.

Lady Grapefruit (--Tasty Dish--)

pink grapefruit orange

grapes

green seedless grape (2 small clusters)

fresh cherries (keep stem intact)

apple (or kiwi, papaya, mango, etc.)

Cut the grapefruit in half. Then cut off a small slice on the bottom near the stem to make the grapefruit lie flat on a plate.

Eyes: Cut both grapes in half and place on the grapefruit.

Nose: Add the cherry between the two grape halves.

Mouth: Place the apple slice (or other fruit of choice) underneath the cherry where the mouth would be.

Hair: Place the grape cluster on the top of the grapefruit where the hair would be.

Is there any way this can be put on Pinterest?

Make and share this Sparkling Orange Water recipe from Food.com.

Sparkling Orange Water

orange juice

seltzer water

lime juice

ice cube

lime wedge (optional)

Nice flavor and idea, but I will agree with the previous two reviewers, I did end up adding more juice foe my kids (and my self).  I did stick with 2 cups juice to 3 cups seltzer and used a bit more lime as well.  Very nice - and we will make it again! **Made for Beverage Tag 2007**

These muffins are INCREDIBLE. What a great way to get fruits AND veggies. My seven year old is in love--and the dog ran off with a pan full, too!

Banana Carrot Muffins

eggs,

bananas

(16 ounce) can carrots, drained or 2 cups grated carrots

flour

baking soda

butter

In medium bowl, combine flour, soda and salt.

Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.

Mix the carrots and bananas into the egg-sugar mix.

Bake at 350&deg;F for approximately 30 minutes, until light golden.

To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.

I can't Review this yet but it's something I'll be trying tomorrow. It sounds tasty! On a side note: Unless you follow the recipe exactly as the OP states I see no reason to give bad reviews! I find it unnecessary and unhelpful. It doesn't make sense to Review a recipe if you don't follow instructions! Rant over...happy cooking :-)

This pie is a perfect blend of the classic combination of tart citrus and creamy vanilla. It starts with a simple pie crust made from iced cornflakes, and inside, you&#x27;ll find two fillings: juicy orange curd and silky vanilla custard.

Orange Cream Pie

fine salt

cornstarch

vanilla extract, divided

heavy cream

orange

Make the orange curd: Place 1/2 cup thawed orange juice concentrate, 1/3 cup granulated sugar, and 4 large egg yolks in a medium saucepan and whisk to combine. Heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture thickens enough to coat the spatula, 4 to 6 minutes. Stir in 4 tablespoons unsalted butter until melted and fully combined.

Strain the mixture through a fine-mesh strainer into wide, shallow dish (like a casserole dish) – this will help it cool quickly. Press a sheet of plastic wrap directly onto the curd and refrigerate until fully set, at least 45 minutes. Meanwhile, make the crust.

Make the crust: Arrange a rack in the middle of the oven and heat the oven to 350°F. Melt 1 stick unsalted butter in the microwave or on the stovetop. Place 2 1/2 cups cornflake cereal in the bowl of a food processor fitted with the blade attachment and pulse until fine crumbs form. Add the melted butter and a pinch fine salt and pulse to combine. The mixture should hold together when pressed.

Transfer the mixture into a 9-inch pie plate. Press the crumbs evenly into the bottom and the sides. Bake until golden-brown, 10 to 12 minutes. Place on a wire rack and let cool completely.

Make the filling: When the curd is cool, place 1/3 cup granulated sugar and 3 tablespoons cornstarch in a medium heatproof bowl and whisk to combine. Add 2 large egg yolks and whisk to combine. 

Place 1 1/4 cups whole milk and 1/2 teaspoon fine salt in a medium saucepan and bring to a simmer over medium heat. While whisking constantly, pour about 1/4 of the warm milk into the egg yolk mixture in a slow, steady stream. Pour the egg yolk mixture into the saucepan with the milk and heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture comes to boil – a few large bubbles in the center of the pot. Stir in 2 teaspoons vanilla extract and 1 tablespoon butter and mix until fully combined. 

Add the chilled orange curd and stir to combine. Strain the custard through a fine-mesh strainer into the cooled pie crust. Smooth into an even layer, and press a sheet of plastic wrap directly onto the surface. Refrigerate until well-chilled, at least 2 hours and up to 24 hours. 

Place 1 cup cold heavy cream, 1/3 cup powdered sugar, and the remaining 1 teaspoon vanilla extract in a medium bowl and whisk to medium peaks. Spread the whipped cream evenly over the pie, leaving about 1/2 inch of custard uncovered around the edges. Garnish with the finely grated zest of 1 medium orange. Keep refrigerated until ready to serve. 

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Lemon drizzle cake

unsalted butter, softened

caster sugar

eggs

self-raising flour

lemon,zested

1½ lemons,juiced

Heat the oven to 180C/160C fan/gas 4.

<a href="https://www.bbcgoodfood.com/review/best-whisks">Beat together</a> the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">skewer</a> inserted into the centre of the cake comes out clean.

While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve. Will keep in an <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">airtight container</a> for 3-4 days, or freeze for up to 1 month.

In Greece this candied orange peel is usually served as sweet.
If you have nice oranges with thick peel (if possible from the garden and not treated) you should try this instead of dicarding the peel!
Enjoy this as a snack, dessert, in cakes or dessert topping.
I love this at most as marmelade over bread!
Note: you can prepare this sweet with other citrus as grapefruits as bergamot. Or you can mix its!

Orange Peel Spoon Sweet - Glyko Portokalaki

oranges (2 1/2 pounds)

water

lemon juice

Slice the orange peel in half, then quarters, then eighths - top to bottom. Remove peel in strips (eat the oranges!).

Orange peel, with or without the external part, is bitter. This process removes most of that bitterness without bleaching out the flavor, and softens the peel. Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.

Drain in a strainer or colander and rinse under running cold water.

Repeat step 4 boiling for 3 minutes. Repeat step 5. Total boiling time: 11 minutes.

Place sugar and water in a saucepan and stir until sugar is dissolved.

Bring to a boil over high heat and cook for 5 minutes.

Add orange peel, return to a boil, and cook for about 10 minutes just until the syrup begins to thicken slightly (it should be quite syrupy - but thick enough to coat a metal spoon).

Stir in lemon juice and remove pan from heat.

Allow to cool completely before storing in sterilized jars.

Note. I like to rolls peel strips before cooking them (fixing with a stick) or simply rolling them before placing in the jar.

So good and easy to make. I had them plane and over some peach crepes, fantastic both ways. I also used the syrup instead of honey for a salad dressing. Wow!

The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.

Duck &#224; l'Orange Recipe

duck (about 5 pounds; 2.25kg)

Vegetable oil,

Kosher salt

carrot,

yellow onion, diced

celery rib, diced

(2 liters) brown beef

(15 milliliters) tomato paste (optional)

red wine vinegar

navel orange

orange juice orange juice

lemon juice (omit if using bitter orange juice)

Freshly ground white or black pepper

(30 grams) cold unsalted butter

Cornstarch or arrowroot (optional, only if needed)

If desired, you can spatchcock the duck (see note). To do so, use poultry shears to remove the backbone by cutting along both sides of the spine from the cavity to neck ends, then flip the duck and press down on the breast to flatten it.

Trim away any excess skin around the duck's neck and cavity openings. Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard.

Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful not to cut into the meat below. In a large pot of boiling water and while wearing heavy kitchen gloves to protect your hands from the heat, dip the duck into the water for 2 minutes. Remove, allowing boiling water to drain off before transferring duck, breast side up, to a wire rack set in a rimmed baking sheet.

Season duck all over, inside and out, with kosher salt. Refrigerate uncovered for at least 1 hour and up to 24 hours.

When ready to roast the duck and make the sauce, preheat oven to 425°F (220°C) and set rack in middle position. Set trimmed wings and neck (plus backbone, if you've spatchcocked the duck) on a rimmed baking sheet along with the diced carrot, onion, and celery and drizzle lightly with oil, rubbing to coat all over; if using tomato paste (it will help darken an overly white stock), rub it all over the duck and vegetables as well.

Roast duck trimmings and vegetables, stirring one or twice, until browned all over, about 25 minutes (check often, as you do not want anything to scorch or burn).

Add stock to a large saucepan and bring to a simmer. Transfer roasted duck trimmings and vegetables to the stock. Pour some boiling water onto the baking sheet and scrape up any browned bits, then add that liquid to the stock, as well.

Gently simmer stock and vegetables until reduced by about half, about 2 hours (timing can vary wildly as evaporation rates depend on the pot dimensions and other factors, so keep an eye on it); occasionally skim off and discard any scum or rendered fat that accumulates on the surface.

Fine-strain stock and discard solids. Add stock to a smaller saucepan and continue to gently simmer until reduced to about 1 cup (225ml); continue to occasionally skim off any scum. Set aside.

Meanwhile, increase oven to 450°F (230°C). Roast duck (you can leave it on the wire rack set in the rimmed baking sheet) for 30 minutes; this can produce some smoke, so open your windows if necessary. 

Reduce oven to 300°F (150°C) and continue to roast duck until an instant-read thermometer registers around 175°F in the thickest parts of the thigh and breast, about 45 minutes if the duck is spatchcocked and 1 hour if whole (it's okay if some parts of the duck get hotter, it's meant to be well done and will not harm the duck). Remove duck from oven and set aside to rest.

While duck is roasting, add sugar to a small saucepan. Add 1/4 cup water and set over medium heat. Stir with a fork until syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Continue cooking until syrup is a rich mahogany color, about 4 minutes longer.

Remove from heat and add vinegar in very small increments while carefully swirling the saucepan; the caramel will boil and bubble violently at first, so adding the vinegar in very small amounts at first will help prevent a boil-over. Once the gastrique has calmed down, you can add the remaining vinegar more quickly, swirling the whole time. Some of the caramel may seize up at first, but it will dissolve back into the solution on its own.

Return gastrique to medium heat and bring back to a boil, then reduce heat to maintain a strong simmer and cook until it is very slightly reduced, about 2 minutes; stir, if needed, to dissolve any last traces of hardened sugar, then set aside.

In a clean small saucepan, bring about 1 cup of water to a rolling boil. Add orange zest and cook until softened, about 2 minutes for navel orange zest and 15 minutes for bitter orange zest. Drain and set blanched zest aside.

When ready to serve, return duck to oven just long enough to reheat and re-crisp the skin, 5 to 15 minutes, depending on how much it's cooled off.

Meanwhile, add navel orange and lemon juices (or bitter orange juice) to reduced stock and bring to a simmer. Simmer gently until reduced enough to lightly coat the back of a spoon, about 5 minutes.

Add gastrique 1 teaspoon at a time until sauce tastes nicely sharp with a clear sweet-sour character. You want to taste the gastrique but not have it clobber the sauce; too much can ruin the sauce (you may only need a 2 to 4 teaspoons to accomplish this). You will have leftover gastrique, which you can reserve for another use (it can be drizzled on grilled or roasted vegetables or used in another sauce).

Season sauce with salt and pepper. Working over very low heat, whisk in butter until the sauce is silky and smooth; do not allow it to boil once the butter is added, lest the sauce break.

The sauce at this point should lightly coat the back of a spoon, and if you drag your finger through it, it should leave a clear path. If it doesn't, it may be too thin (a sign your stock didn't have enough gelatin in it originally). If this happens, add 1 or 2 teaspoons cornstarch or arrowroot to a small bowl and stir in a spoonful or two of the sauce to make a slurry with no lumps, then whisk that slurry back into the sauce, allowing it to gently simmer for a minute or two to thicken the sauce.

Add blanched zest and let very gently simmer for 1 minute to infuse into the sauce.

Carve duck and serve, spooning sauce on top or alongside.

Lemon Meringue Blueberry Pie

(1 1/2 sticks) unsalted butter,

heavy whipping cream

blueberries (from two 1/2-pint containers), divided

lemon peel

cinnamon

all purpose flour

Tender Pie Crust dough disk

Bon Appétit

Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. DO AHEAD Can be prepared 5 days ahead. Keep chilled.

Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.

Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. DO AHEAD Can be prepared 1 day ahead. Keep compote refrigerated.

Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.

Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. DO AHEAD Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.

To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Even easier: Just spoon dollops of fluffy meringue atop the pie.

Chess pie is perfect for winter months when fresh fruit is slim. The creamy pie is the perfect vehicle to incorporate your favorite citrus, like blood orange. 

Blood Orange Chess Pie

unsalted butter (6 ounces)

all-purpose flour,

granulated sugar,

apple cider vinegar

Ice water

Heavy cream

sugar,

cornmeal

blood orange zest

blood orange juice

vanilla paste

Cut 1 1/2 sticks cold unsalted butter into 1/2-inch cubes and place in a medium bowl. Add 1 1/4 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon kosher salt and toss to combine.

Press the butter between your index finger and thumbs using a slow snapping motion to create large shards of butter. Rotate through all the pieces of butter until they have all been flattened out and semi incorporated in flour. The mixture should look lumpy. There will be time to incorporate the flour further into dough later.

Add 1 tablespoon apple cider vinegar, then add ice water 1/2 tablespoon at a time while tossing the flour mixture to absorb each addition. Add just enough water until the dough comes together when squeezed, about 2 1/2 tablespoons water total. Lightly dust the counter with more flour and gently bring the dough together just until it forms a ball. It will require a small amount of kneading, about 2 to 3 turns. Avoid using too much bench flour and over kneading. Add a few sprinkles of ice water if the dough is too dry.

Roll the dough gently into a rough 2 1/2 x 5-inch rectangle. Brush off any excess flour. Using a bench scraper, fold the dough in thirds like folding a letter. Repeat rolling and folding once more to create an easy lamination. At this point you should still be able to see dots and streaks of butter in the dough.

Lightly press a rolling pin into the dough to help form it into a round that’s about 1-inch thick. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, preferably overnight.

Make the pie dough:

Let the pie dough sit at room temperature for a few minutes before rolling. Roll out dough to 1/4-inch thickness. Fold gently in half and transfer it to a 9-inch pie dish. Leaving a 1/2-inch border for a decorative crust, trim and reserve any excess dough.

Prick the bottom of the pie with a fork, then transfer to the freezer while you make the decorative wreath. Wipe the rolling pin clean and scrape any excess flour from the work surface. Generously dust both sides of all the dough scraps with flour and roll between 1/8 and 1/4-inch thick. If needed, re-roll scraps once. Cut 1-inch squares out with a fluted pastry wheel, pizza cutter, or knife.

Transfer the squares to a baking sheet or plate with an offset spatula. Dust the squares with flour to ensure they do not stick together and freeze for a few minutes.

Prepare the pie shell:

Beat 1 large egg with a little water. Lightly brush the edges of the pie crust with the egg wash. Shake off excess flour from the dough squares and lay the squares in an overlapping fashion around the rim. Overlap each piece by half with the corner of each square pointing in one direction, it will create a diamond-like pattern. Press down on the corner of the square attached to the rim to secure it, don’t worry, any messiness will be covered with the next square.

Lightly brush the rim with more egg wash if it dries out. Tuck the last square under the first square to create an infinity circle of pastry squares. Freeze pie shell for 15 minutes or overnight. Meanwhile, prepare the filling.

Assemble the crust:

Place a rimmed baking sheet on the middle rack of the oven, then heat the oven to 400°F.

Arrange 2 large sheets of crinkled parchment paper perpendicular to each other over the crust, making sure they cover the entire pie shell and crust (this prevents over browning during the final bake). Check if all the squares are attached securely, if not dab the pieces with heavy cream, otherwise they might slide off during baking.

Fill the pie shell with granulated sugar until it reaches the rim  – gently push the sugar towards the edges, it won’t be exact, but it will help the border maintain its shape and keep the walls from shrinking.

Bake on the heated baking sheet for 20 minutes. Carefully remove the parchment with sugar (keep the sugar for future use). Prick the bottom of the crust again with a fork. Bake until the bottom is set, 3 to 5 minutes more. Cool completely on a wire rack.

Par-bake the pie shell:

Reduce the oven temperature to 325°F. Place 1 1/4 cups granulated sugar, 1/4 cup cornmeal, 1 tablespoon blood orange zest, 1 tablespoon lemon zest, 1 tablespoon all-purpose flour, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

Melt 5 tablespoons unsalted butter. Add to the flour mixture and whisk to combine. Whisk in 5 large eggs one at a time, incorporating each egg before the next. Add 3/4 cup heavy cream, 2/3 cup blood orange juice, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract, and whisk to combine. Pour into the cooled par-baked pie shell.

Bake directly on the middle rack of the oven for 30 minutes. Rotate the pie and bake until the filing is puffed and golden and the center has only a slight wobble (it will continue to cook as it cools), 20 to 30 minutes more. Watch carefully to prevent overbaking or it may crack. Transfer to a wire rack; let cool completely, 4 to 5 hours.

Prepare the filling:

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and it's easy enough for a weeknight!

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Duck à l'Orange Recipe