Citrus Butters Recipes

Steps:

• Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
• Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
• Preheat your grill to medium-high heat.
• Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.

Steps:

• Preheat oven to 375°. In a small bowl, combine first eight ingredients; beat until blended. Shape half of the butter mixture into a log; wrap in plastic and freeze. Place remaining mixture in a microwave-safe bowl; heat 1-2 minutes or until melted., Place fish fillets in an ungreased 13x9-in. baking dish. Drizzle with melted butter mixture. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork. Cut butter log into slices; serve with fish.

Steps:

• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
• Add the Orange juice and white wine and reduce by ¾.
• Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
• Add the sugar, salt and pepper.
• Stir to combine then strain the sauce through fine mesh strainer.
• Serve hot and Enjoy!

Steps:

• Bring the orange juice to a boil in a small saucepan over high heat.
• Cook until it is reduced and has the consistency of honey.
• Set aside to cool.
• Place in a food processor.
• Add all other ingredients and process until smooth.
• Place a sheet of parchment paper or wax paper on a work surface.
• Pour the butter onto the long side of the sheet.
• Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper.
• Roll up and refrigerate for at least 3 hours before using.

Steps:

• Toss 2 bunches of broccolini with olive oil, salt and pepper. Broil until lightly charred, 4 to 6 minutes. Simmer 1/4 cup orange juice and 1 tablespoon lime juice until reduced by half, 2 to 3 minutes. Gradually whisk in 4 tablespoons cubed cold butter; season with salt. Spoon over broccolini. Top with chopped chives.

Steps:

• Process cantaloupe and orange sections in batches in a blender until pureed. Transfer to a Dutch oven., Add sugar, lime juice, cinnamon and zest. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 5 cups and reaches a thick, spreadable consistency, about 2 hours, stirring frequently. Discard cinnamon sticks., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Submerge jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• In a food processor, grind lemons and orange, including the peel.
• In a large, heavy saucepan, combine the ground fruit and all its juice with the pumpkin puree, the sugar and the water.
• Over medium heat, bring to a boil, stirring often.
• Reduce heat and simmer, stirring often, until thickened; about 40 minutes.
• Pour into prepared hot, sterilized jars and seal with prepared lids.