Best Citrus Cream Recipes

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CRISPY PAN SEARED FLORIDA SNAPPER WITH PASSION FRUIT CREAM AND FLORIDA CITRUS AND SHAVED FENNEL SALAD, GARNISHED WITH SAUTEED FLORIDA GULF SHRIMP AND SPICY GREEN MANGO JAM



Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 5 to 6 servings

Number Of Ingredients 35

6 (5-ounce) fresh Florida snapper fillets, skin on
1/2 cup cornstarch
Sea salt and fresh ground black pepper
1/2 cup canola oil
2 Florida passion fruits, ripened, scooped out with a spoon
1/2 cup mirin
1 tablespoon chopped peeled fresh ginger
1/4 cup dry white wine
2 cups whipping cream
3/4 cup unsweetened coconut milk
1/2 teaspoon Thai red curry paste
1 tablespoon rice wine vinegar
1/2 teaspoon grain mustard
2 bulbs fennel, with stalks removed
Sea salt and freshly ground black pepper
1/4 cup virgin olive oil
3 Florida oranges
2 Florida grapefruits
2 pounds fresh Florida gulf shrimp
1/4 cup canola oil
Sea salt and freshly ground black pepper
Green Mango Jam, recipe follows
3 Green Florida mangoes, unripe
1/2 cup white vinegar
1/3 cup sugar
1 1/2 teaspoons salt
1-inch piece fresh gingerroot, peeled
1 fresh jalapeno chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn oil

Steps:

  • Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.
  • Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth.
  • Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine.
  • Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.;
  • Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely.

TOASTED POUND CAKE WITH CITRUS CREAM



Toasted Pound Cake with Citrus Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

Steps:

  • For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
  • For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
  • To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

CITRUS CAKE WITH LEMON WHIPPED CREAM FROSTING



Citrus Cake with Lemon Whipped Cream Frosting image

Need a cool citrusy dessert? Make an easy lemon cake using orange juice. You'll love the lemon filling and creamy frosting touched with lemon.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ lemon cake mix
1/2 cup water
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs
2 cups whipping cream
1/4 cup powdered sugar
1 can (15.75 oz) lemon pie filling
2 teaspoons grated orange peel
Strips of lemon and orange peel

Steps:

  • Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake and cool as directed on box for 8- or 9-inch rounds.
  • In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
  • Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 27 g, TransFat 1/2 g

TURKEY ROULADE WITH CRANBERRY-CITRUS STUFFING AND CREAM GRAVY



Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 27

16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
1 1/2 cups dried cranberries
2 tablespoons brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 medium onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken or turkey stock
1/4 cup chopped fresh parsley
2 large eggs
One 5- to 6-pound boneless whole turkey breast, skin on, butterflied
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup white wine
2 cups chicken or turkey stock
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
  • Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
  • Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
  • For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
  • Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
  • Butter a 3-quart baking dish and fill it with the remaining stuffing.
  • Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
  • When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
  • For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.

CARROT AND ZUCCHINI BARS WITH CITRUS-CREAM CHEESE FROSTING



Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting image

Make and share this Carrot and Zucchini Bars With Citrus-Cream Cheese Frosting recipe from Food.com.

Provided by Roosie

Categories     Breakfast

Time 55m

Yield 36 bars

Number Of Ingredients 16

1 1/2 cups all-purpose flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 1/2 cups carrots, shredded
1 cup zucchini, shredded (~1 medium zucchini)
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon lemons, zest of or 1 teaspoon orange zest

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
  • In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
  • Add carrot mixture to flour mixture, stirring until just combined.
  • Spread batter into an ungreased 13x9-inch baking pan.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan on a wire rack.
  • Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
  • Fold in lemon/orange zest.
  • Frost and store in the refrigerator.
  • Cut into bars to serve.

SUNSHINE CAKE WITH CITRUS BUTTER CREAM



Sunshine Cake with Citrus Butter Cream image

Categories     Citrus     Dairy     Egg     Dessert     Bake     Orange     Winter     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 21

For cake layers:
1 1/4 cups sugar
1 tablespoon finely grated fresh orange zest
1 tablespoon finely grated fresh lemon zest
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
4 large egg yolks
1/3 cup milk (not nonfat)
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
For buttercream:
4 large egg whites
1 cup sugar
2 sticks unsalted butter, cut into tablespoons and softened slightly
1/3 cup orange liqueur such as Grand Marnier
2 tablespoons fresh lemon juice
Special equipment:
a standing electric mixer

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  • Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
  • Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
  • Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
  • Make buttercream:
  • Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
  • With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
  • Assemble cake:
  • Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.

SNAPPER ON ANGEL HAIR WITH CITRUS CREAM



Snapper on Angel Hair with Citrus Cream image

Categories     Milk/Cream     Citrus     Dairy     Fish     Garlic     Pasta     Sauté     Quick & Easy     Orange     Snapper     Summer     Pan-Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

4 tablespoons olive oil
4 shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, chopped
1 8-ounce bottle clam juice
3/4 cup whipping cream
1/2 cup white wine
1/2 cup fresh orange juice
2 tablespoons diced drained oil-packed sun-dried tomatoes
1 tablespoon fresh lime juice
1 teaspoon herbes de Provence* or salad herbs
1 teaspoon Worcestershire sauce
1/2 teaspoon grated orange peel
1/2 teaspoon grated lime peel
All purpose flour
4 5- to 6-ounce red snapper fillets
8 ounces angel hair pasta
2 tablespoons thinly sliced fresh basil
Additional minced orange peel

Steps:

  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
  • Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.
  • Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
  • A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING



Citrus Pound Cake With Lemon Cream Cheese Frosting image

Make and share this Citrus Pound Cake With Lemon Cream Cheese Frosting recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 56m

Yield 1 cake

Number Of Ingredients 14

6 large eggs, room temperature
1 cup unsalted butter, room temperature
3 cups pure cane granulated sugar
1 tablespoon lemon flavoring (Lemon, LorAnn Gourmet baking emulsion)
1 lemon, zested
2 1/2 teaspoons fresh lemon juice
3 cups cake flour
1 cup heavy whipping cream
8 ounces cream cheese, softened
4 tablespoons unsalted butter, room temperature
3 1/2 teaspoons fresh lemon juice
1 lemon, zested
4 cups powdered sugar
heavy whipping cream

Steps:

  • For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
  • Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
  • For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

CITRUS PUMPKIN PIE WITH GRAND MARNIER CREAM



Citrus Pumpkin Pie With Grand Marnier Cream image

Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.

Categories     Milk/Cream     Food Processor     Citrus     Dessert     Bake     Thanksgiving     Lemon     Orange     Triple Sec     Pumpkin     Fall     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

2 teaspoons grated lemon peel
2 teaspoons grated orange peel
Perfect Pumpkin Pie
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Grand Marnier
3 tablespoons chopped candied orange peel
Garnish: 3 tablespoons chopped candied orange peel.

Steps:

  • Mix lemon peel and orange peel into Perfect Pumpkin Pie filling. Bake and cool as directed.
  • Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.
  • Do Ahead
  • Can be made 1 day ahead. Cover and chill.

PENNE WITH CITRUS CREAM SAUCE



Penne with Citrus Cream Sauce image

Categories     Citrus     Pasta     Vegetarian     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/2 pound penne or other tubular pasta
1 pink grapefruit
2 navel oranges
2 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon freshly grated Parmesan, or to taste
1 tablespoon minced fresh parsley leaves

Steps:

  • In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
  • With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
  • In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
  • Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.

BITTERSWEET CHOCOLATE-CITRUS TART WITH JASMINE WHIPPED CREAM



Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream image

Categories     Chocolate     Citrus     Dessert     Bake     Christmas     Grapefruit     Orange     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Crust
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all purpose flour
Filling
8 ounces bittersweet or semisweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
1/2 teaspoon (lightly packed) finely grated pink grapefruit peel
1 large egg yolk, room temperature
1/4 cup boiling water
Jasmine Whipped Cream (see recipe)
Candied Citrus Peel

Steps:

  • For crust:
  • Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
  • Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
  • For filling:
  • Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
  • Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
  • Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
  • Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.

CITRUS-CURED GRAVLAX WITH LEMON-CAPER CREAM CHEESE SPREAD &



Citrus-Cured Gravlax With Lemon-Caper Cream Cheese Spread & image

I haven't made these yet but it looks so good. It's one of Emeril's many wonderful recipes. It's a bit involved, since it will take a couple of days, but it looks worth it. Inactive prep time is 50 hours. Please note: The salmon is not wanting to display properly in the ingredients. The proper amount needed is 1 Salmon Fillet weighing between 3 to 3.5 pounds. This was posted for Zaar World Tour 05

Provided by Amis227

Categories     Scandinavian

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 29

3 lbs salmon fillets
1 medium orange, cut into eighths
1 lemon, cut into eighths
1 lime, cut into eighths
2 cups kosher salt
1 cup sugar
2 tablespoons cracked black peppercorns
1 cup roughly chopped fresh basil leaf
1 cup roughly chopped fresh dill
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh parsley leaves
chopped chives, for garnish (optional)
fresh dill sprig, for garnish (optional)
10 ounces cream cheese, at room temperature
2 ounces sour cream, at room temperature
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped drained capers
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon finely grated lemon zest
1 pinch fresh ground black pepper
1 tablespoon active dry yeast
2 cups warm milk, 105 to 115 degrees F
1 1/3 cups all-purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
5 egg whites
2 tablespoons melted butter
1 tablespoon finely chopped chives (or more)
1/4 teaspoon salt

Steps:

  • CITRUS-CURED GRAVLAX.
  • First, make sure all skin and pin bones are removed from your filet, rinse it under cool water, and pat dry. Set aside.
  • In the bowl of a food processor, combine the fruit, salt, sugar, and pepper and process to a paste.
  • Center a 2 by 3-foot piece of cheesecloth in a non-reactive baking dish or plastic container large enough to hold the fish flat, about 9 by 13 inches. Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, and top with half of the herbs. Place the fish skin-side down in the middle of the cheesecloth and spread the remaining salt mixture and herbs over the flesh. Fold the cheesecloth in over the fish and carefully roll and turn the fish over into the cheesecloth to completely enclose.
  • Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. Let cure in the refrigerator for 48 hours, turning once.
  • Remove the weights and top baking dish and place the fish on the work surface. Discard the wrap and scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for 1 minute to remove any remaining mixture and gently wipe dry with paper towels.
  • Wrap in plastic wrap, place on a platter, and freeze until firm enough to slice easily, 30 to 45 minutes. (Alternatively, refrigerate until ready to slice).
  • LEMON-CAPER CREAM CHEESE SPREAD.
  • Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon. Spoon into a decorative bowl and serve immediately. Yield: 1 1/2 cups.
  • CHIVE BLINIS.
  • Dissolve the yeast in 1 cup of the warm milk and add 1 teaspoon of the all-purpose flour. Place the mixture in a warm place until it rises and doubles in size, about 10 minutes. Add the rest of the warmed milk. Sift in the remaining all-purpose flour and the buckwheat flour. Add the sugar, 3 of the egg whites, the butter and the chives. Beat until smooth. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 1 hour. Stir the mixture lightly and let it rise again for 30 minutes.
  • Whisk the remaining egg whites until frothy and add to the mixture. Heat a nonstick skillet over medium-high heat and spray with nonstick cooking spray (or lightly brush with butter). Drop tablespoonfuls of batter into the skillet and cook until bubbles form and blinis are golden brown on the bottom, 30 seconds to 1 minute. Turn blinis and cook until golden brown on the second side, 30 seconds to 1 minute. Yield: about 5 1/2 dozen (2-inch) blinis.
  • Tip: Blinis may be made in advance and frozen, wrapped well in plastic wrap and placed inside a resealable food storage bag.
  • Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on the platter and serve with the Lemon-Caper Cream Cheese Spread and the Chive Blinis.
  • Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread and then topped with a small piece of gravlax and passed or plated as hors d'oeuvres. Garnish with fresh dill or chives before serving.

Nutrition Facts : Calories 426.3, Fat 17.1, SaturatedFat 8.7, Cholesterol 98.1, Sodium 19132.1, Carbohydrate 38.5, Fiber 2.5, Sugar 18.9, Protein 30.5

SPICY ICE CREAM-CITRUS PUNCH



Spicy Ice Cream-Citrus Punch image

This punch is a Christmas tradition at our home, and a wonderful alternative to traditional eggnog. It is not too heavy and the addition of ginger ale gives it a kick! You can make it several days in advance and wait until the last minute to add ginger ale. I also freeze a ginger ale ice ring and add it to the punch bowl to help keep the punch cold. Add cinnamon swizzle sticks to your glasses for pretty presentation.

Provided by CHEFTARAH

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 2h15m

Yield 20

Number Of Ingredients 8

6 eggs
¼ cup white sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 quart vanilla ice cream, softened
¼ cup fresh lemon juice
1 ½ quarts orange juice
3 (12 fluid ounce) cans or bottles ginger ale soda

Steps:

  • Beat the eggs in a mixing bowl until light and frothy. Mix in the sugar, cinnamon, and cloves until the sugar dissolves. Beat in the vanilla ice cream, lemon juice, and orange juice on low speed. Cover and refrigerate at least 2 hours. Just before serving, stir in the ginger ale.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 21.4 g, Cholesterol 67.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 49.3 mg, Sugar 19 g

CITRUS CREAM SMOOTHIE



Citrus Cream Smoothie image

Provided by Giada De Laurentiis

Categories     beverage

Time 28m

Yield 6 (8-ounce) servings

Number Of Ingredients 8

1/2 cup water
1/2 cup sugar
3 cups plain Greek yogurt
1 1/4 cups orange juice
2 medium bananas, cut into 1-inch pieces
2 tablespoons grated orange zest (from 1 large orange)
2 teaspoons pure vanilla extract
1 cup ice

Steps:

  • In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
  • Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve.

Nutrition Facts : Calories 254 calorie, Fat 12 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 34 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 8 grams, Sugar 25 grams

CITRUS CREAM SMOOTHIE



Citrus Cream Smoothie image

Posting this for Greek region of ZWT 6. Found it online at FoodTV site from Giada De Laurentiis, while searching it for Greek recipes. Sounds delicious!! Time doesn't include time for sugar/water cooling.

Provided by diner524

Categories     Smoothies

Time 8m

Yield 6 8 oz servings, 6 serving(s)

Number Of Ingredients 8

1/2 cup water
1/2 cup sugar
3 cups plain Greek yogurt
1 1/4 cups orange juice
2 medium bananas, cut into 1-inch pieces
2 tablespoons grated orange zest (from 1 large orange)
2 teaspoons pure vanilla extract
1 cup ice

Steps:

  • In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
  • Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve.

Nutrition Facts : Calories 128.7, Fat 0.2, SaturatedFat 0.1, Sodium 3, Carbohydrate 31.7, Fiber 1.3, Sugar 26, Protein 0.8

PASTA WITH CITRUS CREAM SAUCE



Pasta With Citrus Cream Sauce image

Make and share this Pasta With Citrus Cream Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup heavy cream
2 tablespoons cognac or 2 tablespoons dry sherry
1 lemon, zest of
1 navel orange, zest of
1/2 teaspoon coarse sea salt
2 tablespoons of fresh mint, chopped
12 leaves fresh basil, shredded (or torn)
1/2 lb linguine, cooked al dente
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • In a skillet over med-low heat, warm the cream.
  • Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
  • Add in the mint and basil.
  • Toss the hot, drained pasta with the sauce and grated cheese.
  • Serve immediately.

Nutrition Facts : Calories 919.8, Fat 51.3, SaturatedFat 31.2, Cholesterol 177.4, Sodium 973.3, Carbohydrate 89.7, Fiber 4.2, Sugar 2.2, Protein 25.1

CITRUS SOUR CREAM PIE



Citrus Sour Cream Pie image

A microwave makes preparing this tangy cream pie super easy. The refreshing bursts of citrus put sunshine into every bite.-Kallee McCreery, Escondido, California

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 14

2/3 cup sugar
3 tablespoons cornstarch
2 large egg yolks, beaten
3/4 cup orange juice
2/3 cup 2% milk
2 tablespoons lemon juice
1 cup sour cream
1 graham cracker crust (9 inches)
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
Grated orange zest
Optional fruit toppings: mandarin oranges, sliced fresh strawberries and sliced kiwifruit

Steps:

  • In a large microwave-safe bowl, combine sugar and cornstarch. In a small bowl, combine the egg yolks, orange juice, milk and lemon juice; stir into sugar mixture until smooth., Microwave on high for 5-7 minutes or just until mixture reaches 160°, stirring every minute. Cool to room temperature; press plastic wrap onto surface of custard. Refrigerate until chilled., Fold in sour cream; pour filling into crust. Cover and chill for at least 4 hours or overnight., Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie. Sprinkle with orange zest; top with fruit if desired.

Nutrition Facts : Calories 386 calories, Fat 23g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 155mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

CITRUS CREAM TARTLETS



Citrus Cream Tartlets image

This rich and creamy dessert is especially nice for company. It's attractive and easy to serve, and much of it can be made ahead of time. The citrus flavor is refreshing after a meal or on its own with coffee. -Brian Barger, Chevy Chase, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup chopped macadamia nuts, toasted
3 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons cold butter
6 ounces cream cheese, softened
1/4 cup confectioners' sugar
2 teaspoons each orange, lemon and lime juice
1 teaspoon each grated orange, lemon and lime peel

Steps:

  • In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs., Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely., In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended., Spoon into crusts. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 799 calories, Fat 66g fat (28g saturated fat), Cholesterol 124mg cholesterol, Sodium 521mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 3g fiber), Protein 9g protein.

CITRUS CREAM SMOOTHIE



Citrus Cream Smoothie image

Posting this for Greek region of ZWT 6. Found it online at FoodTV site from Giada De Laurentiis, while searching it for Greek recipes. Sounds delicious!! Time doesn't include time for sugar/water cooling.

Provided by Lynn Dine

Categories     Smoothies

Time 25m

Number Of Ingredients 8

1/2 c water
1/2 c sugar
3 c plain greek yogurt
1 1/4 c orange juice
2 medium bananas, cut into 1-inch pieces
2 Tbsp grated orange zest (from 1 large orange)
2 tsp pure vanilla extract
1 c ice

Steps:

  • 1. In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
  • 2. Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve.

CITRUS-BANANA ICE CREAM



Citrus-Banana Ice Cream image

Of all the homemade ice creams I make, this is my favorite. The combination of banana and citrus flavors is simply delicious.-Sharon Dearden, Henefer, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 quarts.

Number Of Ingredients 6

3 cups milk
3 cups sugar
3 medium ripe bananas, mashed
1-1/3 cups orange juice
2/3 cup lemon juice
3 cups heavy whipping cream

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes., In a large bowl, combine the bananas, orange juice and lemon juice; stir in cream and milk mixture., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 24mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.

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