CITRUS GLAZE
This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi.
Provided by BEYOND7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
- Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.4 mg, Sugar 19.2 g
TRIPLE CITRUS GLAZED GRILLED SALMON
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
- Salmon:
- Heat a grill to medium-high heat.
- Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
CITRUS GLAZE FOR TRIPLE-CITRUS CUPCAKES
This lovely citrus glaze recipe should be used when making the delicious Triple-Citrus Cupcakes. The recipe was adapted from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/3 cup
Number Of Ingredients 3
Steps:
- Whisk all ingredients until smooth and combined. Use immediately.
CITRUS GLAZE
Provided by Alton Brown
Categories condiment
Time 5m
Yield about 2/3 cup glaze
Number Of Ingredients 12
Steps:
- Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
- Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
- Arrange a rack in the middle of the oven and heat to 375 degrees F.
- Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
- Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
- With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
- Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.
CITRUS-GLAZED SWEET POTATOES
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.
Provided by Yewande Komolafe
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
- Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
- Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
- Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
CITRUS-GLAZED SALMON
Another salmon recipe with a nice sweet glaze to liven up the mild taste of the fish. (edited May 2007 to reflect comments on cooking time - was originally 4 to 6 min per half inch)
Provided by MA HIKER
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degree F.
- Rinse fish; pat dry with paper towels.
- Measure the thickest portion of the fillet.
- Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
- In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
- Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
- Transfer fish and glaze to a serving dish with a lip.
- Sprinkle with almonds.
- Serve with steamed asparagus, if desired.
CRISPY SHRIMP WITH CITRUS GLAZE
Steps:
- For glaze:
- Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For shrimp:
- Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
- Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
- Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.
CITRUS-GLAZED FISH
Looking for a new way to prepare fish? A refreshing citrus sauce made with orange and lemon juices adds a delicious, tangy twist to any fish dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Bring juices, A.1. and sugar to boil in medium saucepan on medium-high heat; simmer on medium heat 10 min. or until sauce is reduced by half, stirring frequently. Remove half the sauce; reserve for later use.
- Season fish with pepper. Place on rack of broiler pan sprayed with cooking spray; brush with remaining sauce.
- Broil, 4 inches from heat, 8 min. or until fish flakes easily with fork, carefully turning fish after 4 min. and brushing with remaining sauce.
- Drizzle fish with reserved sauce before serving.
Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY
Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It's flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.
Provided by Matt Ciampa
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
- Sift the self-rising flour and salt into a large bowl.
- Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
- Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
- Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
- Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
- Pour the glaze over the cooled cake, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 731 calories, Carbohydrate 138 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 92 grams
CITRUS-GLAZED POUND CAKE
This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
- Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
- To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g
CITRUS-GLAZED CARROTS
Provided by Lora Zarubin
Categories Side Thanksgiving Low Fat Vegetarian Low Cal High Fiber Dinner Lime Orange Carrot Fall Family Reunion Healthy Potluck Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
- Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
CITRUS TERIYAKI GLAZE
Make and share this Citrus Teriyaki Glaze recipe from Food.com.
Provided by QueenJellyBean
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Begin to heat sesame oil in a saute pan. Add garlic and ginger and lightly saute.
- Add orange juice and bring to a simmer. Add teriyaki sauce and brown sugar. Bring to a simmer and hold for 5 minutes at the simmer.
- In a small bowl, mix cornstarch and water thoroughly. Mix into teriyaki mixture slowly, stirring with a wire whisk.
- Continue to cook until just thinner than gravy. Serve over meat of your choice. Top with sesame seeds.
- For the chicken fritters, toss lightly.
Nutrition Facts : Calories 173.4, Fat 3.5, SaturatedFat 0.5, Sodium 2766.1, Carbohydrate 32.1, Fiber 0.2, Sugar 26.6, Protein 4.7
CITRUS GLAZED SALMON
Need a quick dinner recipe? Then bake these citrus glazed salmon served with sauce - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
- On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fiber 3 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g
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