Spotlight on Citrus Fruit
by Houston Family Magazine
Winter is citrus season, and varieties of lemons, limes, oranges, tangerines, and grapefruit abound. We all know that drinking orange juice will help stave off winter colds, but it’d be a shame to limit your citrus intake to the times when you’re feeling under the weather. Here are a variety of dishes from hors d’oeuvres to desserts that make good use of various citrus fruits—use them as jumping-off points to mix up your standard home recipes, and rest secure in the knowledge that not only are these recipes delicious, they’re chock full of vitamin C and other ingredients to keep you and yours healthy all winter long.
Mango Lime Shrimp
Try this spin on shrimp hors d’oeuvres at your next family gathering.
Ingredients
- 1/2 cup fresh lime juice
- 1/4 cup premade mango chutney
- 3 large garlic cloves, mashed to a paste with 1 teaspoon salt
- 1/2 cup fresh coriander sprigs, finely chopped
- 4 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes
- 1 pound large (21 to 24 per pound) shrimp, shelled, with tail intact
Directions
1. In a measuring cup, whisk together lime juice, chutney, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste. Reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag, combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
2. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet, heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking, and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Repeat with remaining shrimp.
3. Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.
Chicken Shish Kebab with Lemon Salsa
A simple and delicious family dinner—kids will have fun putting the kebabs together and helping to make the salsa.
Ingredients
- 8 Meyer lemons
- 1/2 cup finely chopped cucumber
- 3 tablespoons thinly sliced scallions, divided
- 1 serrano chile (with seeds), finely chopped
- Pinch of sugar
- Kosher salt
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2” pieces
- Freshly ground black pepper
- 1/4 cup plus 2 tablespoons chopped fresh cilantro
- 1/4 cup plain yogurt
- 1 tablespoon vegetable oil
- 2 garlic cloves, coarsely chopped
- 1 teaspoon cracked coriander seeds
- 1 teaspoon turmeric (optional)
Directions
1. Using a sharp knife, cut all peel and white pith from lemons. Discard pith and peel. Working over a medium bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.
2. Combine lemon pieces, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
3. Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. Cover and chill. Let stand at room temperature for 30 minutes before continuing.
4. Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon lemon salsa over chicken. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.
Citrus Udon Stir Fry
This flavorful recipe can be prepared in half an hour or less, making it a great weeknight dinner choice.
Ingredients
- 1/2 pound whole-grain udon noodles (or whole-wheat pasta)
- 2 tablespoons olive oil
- 1 package (16 ounces) frozen stir-fry vegetable mixture (we recommend anything with snow peas)
- 1/4 cup almonds
- 1/4 cup soy or hoisin sauce
- 1/4 cup orange juice
- 1/2 teaspoon cornstarch
- 1/4 cup chopped scallions
- 1/4 cup toasted sesame seeds
Directions
1. Cook noodles as directed on package. Heat oil on medium heat in a large sauté pan or wok. Cook vegetables and almonds for about 2-3 minutes, stirring frequently.
2. Combine sauce, orange juice and cornstarch in a bowl. Set aside. When vegetables have cooked 2-3 minutes, add sauce mixture to pan and cook until sauce thickens. Serve mixture hot over udon topped with scallions and sesame seeds.
Lemon-Thyme Savory Shortbread Cookies
If you prefer the savory to the sweet, these tart, herb-laced shortbread cookies may be to your liking.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons finely chopped fresh thyme
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 large egg, lightly beaten
- 2 large egg yolks
- 1 tablespoon coarse sea salt
Directions
1. Stir flour, salt, lemon peel, and thyme together in a medium bowl. Knead the butter into the dry ingredients until a coarse, crumbly mixture forms. Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.
2. Make a well in the center of the flour. Add the remaining egg mixture and work the mixtures together with your hands without overkneading the dough; dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch disc, wrap in plastic or wax paper, and refrigerate until firm, about 1/2 hour.
3. Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick. Cut the dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips. Carefully place the cookies on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each cookie so it does not fall off. Bake until lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 1 week.
Grapefruit-Hibiscus Ice Cream/Sorbet Swirl
Who says you can’t have ice cream in the winter? For those who believe (as we do) that ice cream is a year-round dessert, this treat is bound to delight. This ice cream/sorbet blend is sweet and tangy, as well as visually pleasing—the hibiscus flowers will turn the sorbet a bright pink, which is striking against the white vanilla ice cream.
Ingredients
- 1 quart store-bought vanilla ice cream, softened
- 1 1/4 cups sugar
- 2 hibiscus tea bags or 2 teaspoons dried hibiscus flowers
- 1 tablespoon finely grated grapefruit zest
- 1 1/2 cups fresh grapefruit juice
Directions
1. Scoop ice cream into an 8x4x2 1/2” loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.
2. Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour.
3. Process grapefruit mixture in an ice cream maker according to manufacturer’s instructions. Pour grapefruit sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.
4. To serve, swirl ice cream and sorbet together in pan, then scoop swirled mixture into small ice cream glasses.
