CITRUS VINAIGRETTE
Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!
Provided by Hopkins82
Categories Salad Dressings
Time 5m
Yield 2-3 tsp, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients together and whisk until well incorporated.
- Drizzle 2-3 tsp of dressing over your salads.
- Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!
Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1
ORANGE MARMALADE SALAD DRESSING
Steps:
- Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.
CITRUS-MARMALADE VINAIGRETTE
Add this fresh-tasting splash of citrus to a wide variety of salad mixings. -Sarah C. Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl whisk all ingredients. Chill until serving.
Nutrition Facts : Calories 128 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CITRUS MARMALADE
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
- Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
- Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
- Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
- Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
- Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
- Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
- As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
- To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
- Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.
CITRUS VINAIGRETTE
Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
CITRUS-THYME VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly.
CITRUS MARMALADE AND BUTTERMILK BISCUITS RECIPE BY TASTY
Use your favorite sweet winter citrus fruits to make the best condiment for a fresh-out-of-the-oven buttermilk biscuit. Enjoy with a mug of tea for the ultimate winter breakfast.
Provided by Codii Lopez
Categories Appetizers
Time 1h30m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Make the marmalade: Wash the citrus thoroughly with warm water and scrub to remove any dirt or wax. Cut the stem ends off the fruits and then dice, discarding the seeds. Transfer the fruit to a large saucepan.
- Add the sugar, lemon zest and juice, and vanilla bean pod and seeds to the saucepan with the citrus. Pour in enough water to cover the fruit. Bring to a boil over high heat. Reduce the heat to medium-low to maintain a strong simmer and cook, stirring occasionally, until the fruit is very soft, about 45 minutes.
- Increase the heat to medium-high and bring the mixture back to a boil. Cook until the temperature reaches 220°F (105°C), about 30 minutes. Remove the marmalade from the heat and stir in the cognac. Let cool completely before transferring to an airtight container. The marmalade will keep in the refrigerator for up to 1 month.
- Make the biscuits: Preheat the oven to 400°F (200°C). Line a 9 x 13-inch baking sheet with parchment paper.
- In a large bowl, whisk together the flour and kosher salt. Place a box grater in the center of the bowl and grate the chilled butter directly into the flour. Remove the box grater and pour the buttermilk into the bowl. Toss with your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and flatten into a small square. Use a bench scraper to cut the dough in half and stack one half on top of the other, then press down again. Continue cutting and stacking until all of the flour is hydrated, about 4 times total. Once the dough comes together, roll out to about 2 inches thick. Using a 3-inch round cutter, cut out 12 rounds and place on the prepared baking sheet.
- Bake the biscuits until the tops are golden brown, about 20 minutes. Remove from the oven and brush the tops with the melted butter, then sprinkle with coarse sea salt.
- Serve the biscuits warm with the marmalade alongside for spreading.
- Enjoy!
Nutrition Facts : Calories 478 calories, Carbohydrate 107 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, Sugar 67 grams
CITRUS VINAIGRETTE
Found on line for menopause.Please take note that honeys are all different so use your judgement on how much you use. The light honeys are mild compared to the dark honeys.
Provided by Rita1652
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix dressing ingredients until blended.
- Toss salad ingredients.
- Toss with remainder of ingredients.
Nutrition Facts : Calories 78.1, Fat 4.7, SaturatedFat 0.5, Sodium 131.1, Carbohydrate 8.9, Fiber 0.9, Sugar 6.9, Protein 1.1
MIXED CITRUS VINAIGRETTE
This is a delightful alternative to ordinary salad dressings. Works well with many types of salads ingredients like greens, vegetables, and fruits.
Provided by Alex99
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 20
Number Of Ingredients 9
Steps:
- Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.
Nutrition Facts : Calories 45 calories, Carbohydrate 0.5 g, Cholesterol 0.8 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.7 g, Sodium 9.3 mg, Sugar 0.2 g
TANGY CITRUS VINAIGRETTE
This is a tangy dressing that works well on on our Curly Endive salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar, lemon juice, honey, grapefruit juice, and canola oil. Add grapefruit sections; season with salt and pepper. Keep vinaigrette in airtight container in refrigerator up to 3 days.
Nutrition Facts : Calories 37 g, Fat 2 g, Sodium 45 g
CITRUS MARMALADE
Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift
Provided by Liberty Mendez
Categories Condiment
Time 3h55m
Yield Makes 6 x 455ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
- Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
- Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
- Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
- Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
- Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber
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- Pulse orange, lemon, and grapefruit in a food processor 8 to 10 times or until the fruit is finely chopped.
- Cook chopped fruit and remaining ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Cook, stirring often, until a candy thermometer registers 220°.
- Pack mixture into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
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- Peel grapefruit, limes, and 2 oranges; cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.
- Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.
- Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.
- Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.
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