sign in sign up
<<
Home , Peel (fruit), Zest (ingredient)

7069_wsCitrus_v3 FINAL 2/17/12 5:28 PM Page 2

March 4,4, 2012

CitrusCitrus ChiffonChiffon PiePie Ingredients for CitrusCitrus Chiffon Pie VarietiesVarieties 1 ⁄⁄4 cup cold water Have ready an ice bath made by partially filling a large bowl with cold water and •U OrangesOranges TechniqueTechnique Class:Class: 1 ice cubes. 2 ⁄⁄4 tsp.tsp. (1 package)package) unflavoredunflavored •U Blood OrangesOranges powderedpowdered gelatingelatin 1 CookingCooking withwith CitrusCitrus PourPour thethe ⁄4 cupcup coldcold waterwater intointo a saucepansaucepan andand sprinklesprinkle withwith the gelatin.gelatin. Let standstand •U Mandarin OrangesOranges 3 until the gelatin softens and swells, 5 to 10 minutes. Stir in the granulated ,sugar, ⁄⁄4 cup granulatedgranulated sugarsugar •U TangelosTangelos , , and egg yolks; the gelatin will be lumpy.lumpy. Place the 1 salt, lemon juice, orange zest and egg yolks; the gelatin will be lumpy. Place the ⁄⁄8 tsp.tsp. salt During these cold winter months, when the juicy peaches and plump of gelatin mixture over medium heat and cook, stirring continuously,continuously, until the gelatin •U GrapefruitsGrapefruits summer are but a distant memory,memory, this is the season to savor citrus. At their peak 3 ⁄⁄4 cup fresh lemon juice,juice, strained melts and the mixture thickens, 6 to 8 minutes. Do not allow the mixture to boil. •U PomelosPomelos of flavor in winter,winter, citruscitrus make a refreshing snack or dessert. The tangy juice Set the saucepan in the ice bath and let cool until the mixture is cold to the touch. 1 Tbs.Tbs. finely gratedgrated orangeorange zest and fragrant zest enliven both savory and sweet dishes, from and to •U Eureka pies and cakes. It’sIt’s just what you need to cure the winter blues. In a large bowl, using an electric mixer on medium-high speed or a whisk, beat 4 egg yolks,yolks, lightly beaten •U MeyerMeyer Lemons

togethertogether the creamcream and confectioners’confectioners’ sugarsugar untiluntil thick, softsoft peakspeaks form.form. SpoonSpoon thethe 1 1 ⁄⁄4 cups heavyheavy cream whipped cream into the gelatin mixture and fold together with a rubber spatula •U Limes 1 until smooth. Pour into the crust, smoothing the top with the spatula. ⁄⁄4 cup confectioners’ sugar •U CookingCooking withwith CitrusCitrus All citrus fruits are acidic in varying degreesdegrees due primarily to the presence of citric Refrigerate the pie until it is cold and firm, 3 to 4 hours. Let stand at room 1 gingersnapgingersnap cookie crumbcrumb crustcrust acid. This acid packs a powerful punch. That’sThat’s why a squirt of lemon juice goes a temperature for 20 minutes before serving to take the chill off. Makes one 9-inch (see below)below) Segmenting Citrus long way toward heightening the taste of foods—you’re adding more than simply pie; serves 8. Segmenting Citrus lemon flavor.flavor. The acid helps to offset the richnessrichness of meats and oils, cleansing the RecipesRecipes featuring citrcitrusus frfruits oftenoften callcall Note: This recipe contains eggs that may be only partially cooked. They run a risk palate and adding a sprightly note to foods. For this reason, citrus is commonly Note: This recipe contains eggs that may be only partially cooked. They run a risk for segments,segments, or sections,sections, to be cut used in Asian cuisines. of beingbeing infectedinfected withwith salmonellasalmonella or otherother bacteria,bacteria, whichwhich cancan leadlead to foodfood poisoning.poisoning. awayaway from the pith and membranes. used in Asian cuisines. This risk is of most concern to small children, older people, pregnant women and You’ll discover countless ways to cook with citrus. Brighten vinaigrettes by anyoneanyone withwith a comprcompromisedomised immuneimmune system.system. If youyou havehave healthhealth andand safetysafety concerns,concerns, substitutingsubstituting lemon,lemon, orange or otherother citrus juicesjuices forfor some or all ofof thethe vinegar.vinegar. AddAdd do not consume raw eggs. citruscitrus juicejuice to panpan saucessauces for seafood,seafood, poultrypoultry and pork,pork, infusinginfusing them withwith delicatedelicate ToTo make eggs safe to consume, break them into a heatproof bowl and whisk to flavorflavor. (T(To prpresereserve thethe frfreshesh tastetaste ofof the juice,juice, stir it in nearnear the end ofof cooking.)cooking.) If blend.blend. SetSet thethe bowl overover but notnot touchingtouching simmeringsimmering water in a saucepan;saucepan; thethe bowlbowl a minestrone soupsoup seems bland,bland, squeezesqueeze in a bitbit ofof lemonlemon juicejuice toto boostboost thethe flavor.flavor. shouldshould sit 1 inchinch aboveabove the waterwater. Cook,Cook, stirstirringring constantlyconstantly, untiluntil thethe mixturmixture reacheseaches TryTry tossing broccoli, spinach, asparagus and other cooked with melted 140°F.140°F. Maintain the temperature of the mixture between 140°140° and 150°F for butter and a spritz of lemon; the acid balances the richness of the butter.butter. A note 5 minutes. (If it climbs above 150°F, remove from the heat.) Place the bowl over Using a sharp knife, cut a thick slice Using a sharp knife, cut a thick slice of caution when combining citrus with cooked vegetables: The acid will a bowl filled with ice water and stir the eggs with a spatula until cool. The eggs off the top and the bottom of the eventually cause the food to discolor, and you’ll wind up with broccoli in an can then be used for the pie filling. ,fruit, exposing the pulp. unappetizingunappetizing shadeshade ofof dulldull grgreen.een. ToTo prevent this,this, serveserve thethe vegetablesvegetables immediately,immediately, Hold the fruitfruit upright and slice off the 1 or use citrus zest instead of juice, which will add a fresh citruscitrus flavor without ForFor thethe cookie crumb crust:crust: PreheatPreheat anan oven to 350°F.350°F. In a bowl, combinecombine 1 ⁄4 cupscups in thick strips,strips, cutting around the gingersnap cookie crumbs, 5 Tbs. unsalted butter,butter, melted, and 3 Tbs. granulated contours of the fruit.fruit. causing discoloration. sugar.sugar. Stir until the crumbs areare well moistened. Pat the mixture firmly and evenly Citrus juices are often blended into marinades. The acid helps tenderize meat by intointo the bottombottom andand all the way up thethe sidessides of a 9-inch9-inch pie pan oror dish.dish. BakeBake untiluntil brbreakingeaking downdown the prproteins,oteins, causingcausing themthem to unwind,unwind, oror denaturdenature. ThisThis same actionaction thethe crustcrust is firm, aboutabout 5 minutes. For a firmer,firmer, crunchiercrunchier crust,crust, bakebake forfor 5 minutesminutes takestakes placeplace withwith ceviche:ceviche: RawRaw fish is marinatedmarinated in citruscitrus (usually(usually )lime) juice,juice, whichwhich more. Makes one 9-inch crust. “cooks” the fish. Lemon juice also prevents cut foods like and pears from Adapted from Williams-SonomaWilliams-Sonoma Collection Series, Pie & Tart,Tart, byby Carolyn Beth WeilWeil (Simon & Schuster,Schuster, 2003). browning again, thanks to the acid. Citrus zest—the colorful portionportion ofof thethe peel—ispeel—is rich in essential oils that add a burst of flavor and aroma. Lemon zest, for example, is a key ingredient in lemon Hold the peeled fruitfruit overover a bowl.bowl. meringue pie and lemon soufflé. A strip of zest tossed in a slow-simmered stew or Using the knife,knife, carefully cut betweenbetween braised dish imparts a subtle citrus taste. The intensely flavored oils fromfrom the zest VisitVisit williams-sonoma.com to search thethe frfruituit and membranemembrane on eithereither sideside arare also thethe soursource ofof essences,essences, such as lemon oiloil andand orangeorange oil.oil. These bottledbottled oilsoils our extensiveextensive recipe collection,collection, find of each segment to free it,it, letting it menus and tips for entertaining, and are often used in baking. When zesting, only the outermost part of the rind should drop into the bowl with the juices. browsebrowse an expanded selection of be removed;removed; thethe whitewhite portionportion justjust underneathunderneath thethe skin, calledcalled the pith,pith, tastes bitter.bitter. Discard anyany seeds. products in every category.category. Continued on next page 7069_wsCitrus_v3 FINAL 2/17/12 5:28 PM Page 4

Selecting and Storing: Choose citrus fruits that feel firm and are heavy for their Citrus- Turkey Cutlets with Baby Broccoli Ingredients for Citrus-Herb Turkey size, a sign of juiciness. Avoid ones with blemishes or soft spots. Skin color is not Cutlets with Baby Broccoli Fresh and baby broccoli enchance quick-cooking turkey cutlets, which necessarily an indicator of quality; oranges, for example, are sometimes dyed. 1 large orange Most citrus fruits can be stored at room temperature for about a week or in the are an economical and healthful base for a meal. Hot cooked rice makes a smart, 1 refrigerator for 3 to 4 weeks. They will be juicier and sweeter if you bring them neutral side dish. 1 to 1 ⁄4 lb. turkey breast cutlets to room temperature before serving. Finely grate the zest from the orange. Squeeze the juice from the orange and 1 Tbs. plus 1 tsp. minced fresh 1 tarragon measure ⁄4 cup juice. Sprinkle the turkey cutlets on both sides with the orange zest and the 1 Tbs. tarragon, and season with salt and pepper. Coarse kosher salt and freshly ground Ingredients for Crostini with Herbed pepper, to taste Chèvre and Kumquats Crostini with Herbed Chèvre and Kumquats In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. The slightly tangy goat cheese pairs wonderfully with the bright, juicy citrus fruit. Dredge half of the turkey in the flour and shake off any excess. Add the turkey 3 Tbs. olive oil 1 baguette, cut on the diagonal into 1 Rubbing the crostini with adds extra flavor, but you can omit it if you prefer. to the pan and sauté until cooked through and golden brown, 2 to 3 minutes per slices ⁄4 inch thick All-purpose flour for dredging Preheat an oven to 350°F. side. Transfer the turkey to a warmed platter and cover loosely with aluminum 2 Tbs. extra-virgin olive oil foil. Warm 1 Tbs. of the olive oil in the pan and repeat to dredge and cook the 1 large shallot, minced

Lay the baguette slices on a rimmed baking sheet and brush the tops lightly with remaining turkey. 3 3 garlic , halved lengthwise ⁄4 lb. baby broccoli spears the olive oil. Bake until the undersides are lightly golden, about 6 minutes. Turn the 4 to 5 oz. chèvre (soft goat cheese), slices over and bake until lightly golden on the other side, about 5 minutes more. In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. 1 cup low-sodium chicken broth at room temperature Add the shallot and sauté until beginning to brown, about 1 minute. Add the baby Let cool, then rub the oiled side of the toasts with the cut side of the garlic cloves. 1 broccoli and broth. Cover and boil until the broccoli is just crisp-tender, about ⁄2 Tbs. unsalted butter (optional) 1 tsp. minced fresh , plus leaves for garnish (optional) In a bowl, using a fork, mash together the cheese and minced thyme. 5 minutes. Season the broccoli with salt and pepper. Using tongs, transfer the broccoli to the platter and arrange alongside the turkey. 20 to 25 kumquats, about 1 lb. total, Spread each toast with about 2 tsp. of the herbed goat cheese and top with some 1 halved, seeded and chopped of the chopped kumquats. Garnish with thyme leaves and serve immediately. Add the ⁄4 cup to the pan and boil, stirring frequently, until the liquid is Serves 6 to 8. reduced and almost syrupy, about 3 minutes. Stir in the 1 tsp. tarragon and swirl in the butter. Taste and adjust the with salt and pepper. Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010). Divide the turkey and broccoli among 4 warmed plates, pour the over the turkey and serve immediately. Serves 4. Ingredients for -Citrus with Avocado and Bacon Apple-Citrus Salad with Avocado and Bacon Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, 2011). A wonderful beginning to a dinner party, this salty-sweet salad is sure to enliven 2 Tbs. Dijon the palate. 1 ⁄4 cup cider vinegar Ingredients for Fresh Citrus Spritzers In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, Fresh Citrus Spritzers 2 1 ⁄3 cup extra-virgin olive oil steady stream and whisk until smooth and blended. If you have young chefs in the house, they can squeeze the juice from the citrus ⁄3 cup superfine sugar fruits and then stir everything together. 1 3 heads Bibb lettuce, rinsed well and In a large bowl, combine the lettuce, apples, , oranges, green onions, salt, ⁄3 cup water torn into 2-inch pieces pepper and half of the vinaigrette and toss to mix. In a saucepan over medium heat, combine the sugar and water. Bring to a simmer, Juice of 1 orange 2 Granny Smith apples, cored and stirring to dissolve the sugar. Remove the sugar syrup from the heat and let cool. 1 To slice the avocados, using a chef’s knife, cut into an avocado lengthwise until you Juice of 1 lemon cut into ⁄2-inch dice hit the pit in the center. Carefully cut around the fruit through the skin and the In a pitcher, stir together the sugar syrup, orange juice, lemon juice and lime juice. Juice of 2 limes 2 ruby red grapefruits, peeled and pulp, without cutting through the pit. Holding the avocado in both hands, Fill 4 tall glasses with ice. Divide the citrus mixture among the glasses and top sectioned the halves in opposite directions to separate them. Using a large tablespoon, scoop with sparkling water. Garnish with the lemon peel strips and serve immediately. Ice cubes as needed 2 oranges, peeled and sectioned out the pit and then scoop the pulp out of the skin. Slice the avocado as desired. Serves 4. 1 bottle (750ml) sparkling water, Repeat with the remaining avocados. chilled 1 bunch green onions, green portion Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007). only, chopped Divide the salad among chilled salad plates. Garnish with the avocado slices and 4 lemon peel strips bacon. Drizzle a little of the remaining vinaigrette over each salad and serve Salt and freshly ground pepper, to taste immediately. Serves 12. 3 ripe avocados Williams-Sonoma Kitchen 6 thick-cut bacon slices, fried until 1 crispy and chopped into ⁄2-inch pieces