text:
Copyright(c) 2012 Jo Franks

Table of Contents

## deg deg deg deg deg

### Table of Contents

### Table of Contents .................................................................................................................... iii

### Preface .......................................................................................................................................... vi

Chapter 1

### A-M ................................................................................................................................................. 1

Almond Paste With Variations ........................................................................ 1

Arugula Salad Orange Couscous and Citrus Vinaigrette.................................. 3

Avocado Dressing .......................................................................................... 5

Avocado, Citrus, Jicama, and Persimmon Salad .............................................. 5

Avocado-Citrus Salad .................................................................................... 6

Basic Cheesecake........................................................................................... 7

Basic Recipe for Roast Chicken ...................................................................... 9

Beet-Orange-Apple Salad ............................................................................ 11

Berries With Orange-Honey Yogurt .............................................................. 12

Biscotti L'Orange.......................................................................................... 12

Biscotti with Almonds/orange/chocolate .................................................... 13

Black Bean-And-Mandarin Orange Salad ...................................................... 14

Blood Orange, Grapefruit And Raspberry Bellini ........................................... 15

Blueberry Orange Sauce ............................................................................... 16

Boneless Cornish Hen With Port Orange Sauce ............................................. 17

Bourbon Grilled Chicken - Orange-Flavored ................................................ 17

Braised Duck with Orange-And-Lime Sauce ................................................ 18

Brandy And Orange Chicken Breasts Topped With Stuffed Shrimp ................ 19

Bread Pudding, Texas Style .......................................................................... 21

Breast Of Pheasant W/ Orange And Ginger Sauce ......................................... 22

Brussels Sprouts, Orange And Fennel Salad.................................................. 23

Burnt Oranges (Irish).................................................................................... 24

Butter Biscuits With Orange Butter ............................................................... 25

Cabbage And Green Bean Salad ................................................................... 26

Cajun Catfish ............................................................................................... 27

California Fruit Salad ................................................................................... 28

Candied Citrus Peel ..................................................................................... 29

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Carrot Cake With Orange Glaze.................................................................... 30

Carrot Pineapple Orange Juice ..................................................................... 31

Charbroiled Swordfish with Citrus Salsa ....................................................... 31

Chicken Breast Fillet With An Orange-Thai Sauce ......................................... 32

Chicken Dumplings with Orange Dipping Sauce ( Japanese ) ........................ 33

Chicken in Citrus Sauce ............................................................................... 34

Chicken Saute with Oranges and Avocados .................................................. 35

Chicken, Avocado, Orange, Nectarine Salad W Citrus Yogurt ........................ 36

Chili-Orange Chicken .................................................................................. 37

Chocolate Orange Fondue And Stem Strawberries ........................................ 38

Chocolate Orange Peel Cake ........................................................................ 39

Chrusciki ..................................................................................................... 40

Citrus Cheesecake ....................................................................................... 41

Citrus and Fennel Salad ............................................................................... 42

Citrus And Mint Marinated Sea Scallops ....................................................... 43

Citrus Baba .................................................................................................. 44

Citrus Compote ........................................................................................... 46

Citrus Devil's Food Cake .............................................................................. 47

Citrus Dipping Sauce ................................................................................... 47

Citrus Ice ..................................................................................................... 48

Citrus Marinade and Salsa (for Chicken or Fish)............................................ 49

Citrus Marinated Salmon.............................................................................. 49

Citrus Salad ................................................................................................. 50

Citrus Salad With Raspberry Vinaigrette ....................................................... 51

Citrus Salsa ................................................................................................. 52

Citrus Sauce For Citrus Sections................................................................... 53

Citrus Tea Punch With Fresh Mint................................................................. 53

Citrus-and-Dried Fruit Compote.................................................................. 54

Citrus-Cumin Barbecued Pork...................................................................... 55

Citrus-Pineapple Salsa ................................................................................. 56

Citrus-Rosemary Grilled Turkey ................................................................... 57

Citrus-Rubbed Whole Duck.......................................................................... 59

Citrus-Scented Roast Turkey With Cranberry Sauce...................................... 59

Coffee Orange Fudge Cake .......................................................................... 61

Coleslaw With Orange-Ginger Vinaigrette .................................................... 62

Composed Citrus Salad ................................................................................ 63

Cooked Cranberry And Orange Relish .......................................................... 63

Cranberry Orange Salad ............................................................................... 64

Cranberry Relish .......................................................................................... 65

Cranberry-Orange Bread.............................................................................. 65

Cranberry-Orange Relish ............................................................................. 66

Cranberry-Orange Salsa .............................................................................. 67

Cranberry-Orange Tart ................................................................................ 67

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Table of Contents

Cranberry-Orange Trifle .............................................................................. 68

Cuban Style Pork Tenderloin Sandwiches And Fried Plantains ....................... 70

Cumin-crusted Beef Steaks with Orange-olive Relish ................................... 72

Cumin-Orange Beans with Linguine ............................................................. 73

Curried Scallops in Cream Sauce .................................................................. 74

Diabetic Citrus Ice ....................................................................................... 75

Easy And Elegant Lemon Mousse ................................................................. 75

English Orange Marmalade .......................................................................... 76

English Orange Trifle ................................................................................... 77

Field Salad with Citrus Vinaigrette and Sugared Pecans ................................ 78

Fish Citrus Salad .......................................................................................... 79

Fresh Watermelon With Cool Citrus Mascarpone........................................... 80

Frozen Citrus Pie ......................................................................................... 81

Fruit And Red Pear Salad With Citrus Vinaigrette .......................................... 81

Fruit And Shrimp Salad - (Yam Polamai) ....................................................... 82

Halibut Fish Tacos With Guacamole Sauce .................................................... 83

Julekage (Danish Christmas Fruit Loaf) ......................................................... 84

Kela Ka Raita (Banana Yogurt Relish) ............................................................ 86

Mango Pineapple Granita ............................................................................. 87

Margaritas ................................................................................................... 88

Marinated Prawns With Tarragon Mayonnaise............................................... 89

Melon-Citrus Mingle .................................................................................... 90

Chapter 2

### N-Z ................................................................................................................................................92

Pancetta Wrapped "Contessa" Tiger Prawns .................................................. 92

Pasta Primavera .......................................................................................... 93

Roasted Beet And Citrus Salad ..................................................................... 94

Smoked Trout Mousse with Orange and Chives ............................................ 95

Summer Berries With Yogurt-Citrus Sauce ................................................... 96

Thai Green Curry Chicken With Basil ............................................................ 97

Tofu and Lemon Grass Soup ........................................................................ 98

### Index .......................................................................................................................................... 100

v

## deg deg deg deg deg

### Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi
Chapter 1: A-M

## Chapter 1

### A-M

## ALMOND PASTE WITH VARIATIONS

1 servings

### Source: Tangerine Greats

### 2 cups whole almonds, Mission almonds preferred, see * Note

### 1 cup sugar

### 1/2 cup water

### 2 tablespoons light corn syrup almond extract

### Water, as needed

* Note: Look for Mission almonds at the farmers market. They are a bit harder to peel, but they have a more intense almond flavor.
Cover almonds with boiling water and let stand at least 1 minute. Pull
1 out and see if skin slips off easily. If not, let stand another minute and try again. Slip off skins of all almonds.
Combine sugar, water and syrup in small saucepan over medium-high heat and cook without stirring until temperature reaches 235 degrees on candy thermometer, about 5 minutes. Remove from heat and stir
in extract.
Grind almonds in food processor, adding 1 or 2 tablespoons water if needed to loosen mixture. When texture is fine and smooth, gradually pour in syrup with food processor running and process until paste is well blended. Remove. If you want to flavor or color paste, do so in
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Citrus Greats
processor.
When done, wrap almond paste well in plastic and refrigerate for at least a week for flavor to ripen. To make paste pliable and easy to work, bring to room temperature by setting in warm spot before using, 30 minutes.
This recipe yields about 1 pound.
Each tablespoon: 81 calories; 2 mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrates; 2 grams protein; 0.21 gram fiber.
VARIATIONS:
Rose Almond Paste: Knead or process 1/2 recipe Almond Paste with 1 or 2 drops red food coloring and 2 teaspoons rose water until well blended.
Oranges Almond Paste: Knead or process 1/2 recipe Almond Paste with grated zest of 1 orange or tangerine, 1 drop orange food
coloring and 2 teaspoons orange flower water or 1 tablespoon orange liqueur until well blended. (Use food color sparingly by adding with a toothpick dipped into food coloring.)
USE THE ALMOND PASTES IN:
Dates With Orange Almond Paste: Allow about 2 teaspoons almond paste per date. Slit dates lengthwise, carefully open them and remove seed. Roll piece of almond paste in your hand to make lozenge shape about same length as date. Slip paste into date and gently close flesh around paste, without covering completely. Finish with any or all of the following garnishes: rolling in superfine sugar, setting piece of candied citrus peel on top of almond paste or embedding piece into
it, adding lightly toasted almond or walnut to top, then dusting in superfine sugar, or garnishing with fresh or candied orange
blossoms.
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Chapter 1: A-M
Black Sphinx Or Medjool Dates With Rose Almond Paste: Allow 2 to 3 teaspoons almond paste for these large, luscious dates. Slit dates in two lengthwise and remove seeds. Roll almond paste into lozenge shape and place in date. Gently press sides of dates against paste to secure them, but don't completely cover paste. Finish with any or all of the following garnishes: Embed whole, peeled green pistachio in almond paste, roll in superfine sugar, brush additional rose water over paste to emphasize flavor, garnish with chopped pistachio nuts and candied rose petals, garnish with pomegranate seed.
Orange-Almond Candies: These resemble miniature oranges. If you have candied angelica, you can use it, instead of mint, for the "leaves." If you have homemade candied citrus peels, use them rather
than commercially prepared orange peels. Grapefruit or tangerine can be used in place of orange. Knead 1 cup Orange Almond Paste with 2 to 4 tablespoons candied orange or other citrus peel until evenly blended. Then, working 1 tablespoon at a time, roll paste into balls. Flatten balls just slightly so that they'll stand. Roll balls in superfine sugar, then dimple all over with toothpick. Add two small mint leaves to top of each "orange," then set in paper cases.

## ARUGULA SALAD ORANGE COUSCOUS AND CITRUS VINAIGRETTE

6 servings

### Source: Citrus Greats

### 1 cup water

### 2/3 cups couscous

### 2 large oranges, divided

### 1 medium mango, diced

### 2 tablespoons fresh basil, chopped

### 2 tablespoons chopped fresh chives

### 1 teaspoon cumin

### 3 tablespoons toasted pine nuts

### 2 bunches clean arugula

### ***CITRUS VINAIGRETTE***

### 1 large orange

### 1/4 medium grapefruit

### 1/2 medium lime

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Citrus Greats

### 1/2 medium lemon

### 1/2 cup extra virgin olive oil

### 2 tablespoons champagne or white vinegar

### 3 tablespoons soy sauce

### 1/2 teaspoon hot chili sauce or red, pepper sauce

### 20 pink peppercorns

### 1 teaspoon fresh ginger, finely chopped

### 5 tablespoons fresh cilantro leaves

### 1 teaspoon salt, (opt)

Measure water into 1 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork.
Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl.
Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mixture into six individual 1/2 cup molds.
Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette.
CITRUS VINAIGRETTE:
Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them.
Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl;
whisk to blend.
Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine
Makes about 1 1/4 cups.

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Chapter 1: A-M

## AVOCADO DRESSING

4 servings

### Source: Citrus Greats

### 2 avocados, medium, ripe

### 2 tablespoons lemon or lime juice

### 1 1/2 tablespoons onion, chopped fine

### 1 garlic clove, crushed

### 4 ounces green chiles, diced

### 1 teaspoon salt

### 1 tomato, peeled, chopped

Cut avocados in half. Remove seeds and skin. Put avocados, lemon/ lime juice, onion, garlic, green chiles and salt in blender and blend until well mixed. Stir in tomato.
Chill in refrigerator until ready to serve. This dressing will keep it's color because of the citrus juice.
Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots, tomatoes, green beans or on any salad

## AVOCADO, CITRUS, JICAMA, AND PERSIMMON SALAD

1 servings

### Source: Citrus Greats

### 1 lb. jicama

### 2 pink or red grapefruits

### 2 oranges

### 2 firm-ripe avocados

### 1 head red-leaf lettuce, rinsed and crisped

### 1/2 cup thinly sliced red onion

### Persimmon dressing

### Salt

1. Rinse and peel jicama, then cut into 1/8-by 2-inch sticks.
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Citrus Greats
2. Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
3. Pit, peel, and thinly slice avocados.
4. Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.
5. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.

## AVOCADO-CITRUS SALAD

1 servings

### Source: Citrus Greats

### 3 grapefruits

### 4 oranges

### 2 avocados

### Lemon juice

### 1 can pineapple chunks, (8

### 3/4-ounce)

### Mint sprigs or candied ginger strips

### Pineapple Cream Dressing:

### 1 cup mayonnaise

### 3 tablespoons pineapple syrup

### 1/2 teaspoon minced candied ginger or mint flakes

DRESSING: Blend mayonnaise and pineapple syrup. Stir in ginger. Chill at least 1 hour before serving. Makes 1 cup.
SALAD: Cut grapefruits in halves. Cut around each section, loosening fruit from membrane. Remove sections, reserving shells for serving, if desired. Cut out and discard core and membrane. Peel and cut oranges into sections. Chill grapefruit and oranges.
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Chapter 1: A-M
Cut avocados in halves, lengthwise, and remove pits. Peel and dice.
Dip avocado pieces in lemon juice to prevent darkening. Drain pineapple, reserving 3 tablespoons syrup for dressing. Combine grapefruit and orange segments with avocado and place into grapefruit shells. Garnish with mint. Serve with Pineapple Cream Dressing. Makes 6 servings.

## BASIC CHEESECAKE

8 servings

### Source: Amaretto Greats

### 1 1/2 cups crushed graham crackers

### 1/4 cup sugar

### 5 tablespoons melted butter basic cheesecake filling

### 1 lb. to 2 lb cream cheese

### 1/2 cup powdered sugar

### 2 eggs, up to 3

### 1/2 cup yogurt or sour cream

### 3/4 cups liqueur or fruit/

### vegetable, puree

### 1 tablespoon vanilla

### 1 teaspoon or more other flavored

### extracts

Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch Springform pan. Refrigerate for 1 hour.
Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange. For
a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead
of white.
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Citrus Greats
Here's where it gets fun. The more cream cheese you use, the denser the cheesecake will be (but not dry!) The more eggs you use, the fluffier it will be. There's a delicate balance here - 1 lb cheese and 3 eggs will give you a fluffy cheesecake, but if you use 2 lbs cheese, 3 eggs is an absolute must if you don't want it to be flat. More eggs than 3, and you'll taste the eggs. 1 lb cheese and 2 eggs is a nice balance, too, but going any lower than that you'll just end up with something flat.
The powdered sugar works best for two reasons - number one, powdered sugar contains corn starch, which acts as a thickener, and number two, you don't have to worry about the grittiness of undissolved sugar in your cake. The yogurt or sour cream adds moistness and a little bit of tang to the cake.
It's not necessary, but it adds oomph to either a bland cake or a citrus-flavored cake. For liqueur, add no more than 1/2 cup if you're using the yogurt or sour cream, and make sure you're using the three eggs. If you eliminate the yogurt/sour cream, you can increase the liqueur to 3/4 cup, and 2 eggs will work (but three is still better - two works best only if you're not using the yogurt/sour cream >and<
your liqueur is only 1/2 cup.)
A fruit or vegetable puree should be relatively dry - drain off the liquid in a sieve, or put it in a saucepan, mix in some cornstarch, and heat it until it's thick. You can use an entire cup of puree if you eliminate the yogurt/sour cream. Either mix in the puree with the batter, or reserve a cup or so of batter, mix it with the puree, then swirl it into the cheesecake.
The vanilla is a must, in my opinion. Lots of times, I'll throw in an extra teaspoon for good measure. Other extracts can enhance the flavor - banana extract in a strawberry cheesecake, coconut extract or almond extract in an Amaretto cheesecake, _etc._
Another addition would be cocoa or chocolate. Cocoa mixes in nicely
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Chapter 1: A-M
without making the cheesecake gooey - 4-6 tbs will do it. Melted chocolate or white chocolate chips shouldn't really exceed 6 oz, even
4 oz will usually do enough for the flavor. If you're doing the swirl thing, use only 2-3 oz melted chocolate for the batter that's being swirled in. Make sure the melted stuff is cooled before you mix it in.
Basic Cheesecake Method and Toppings
Let cream cheese sit out until it's room temperature, nice and soft. Beat the cream cheese and sugar together until fluffy. Add eggs one
at a time (break them into a separate cup - one teensy bit of shell will ruin everything!) and beat just until mixed. Add remaining ingredients and beat just until mixed. Pour into chilled shell and bake at 325degF for
50 minutes to an hour.
Jam may be melted and poured evenly over the top of the cooled cake.
Fruits may be arranged on top of a cooled cake, then covered with a melted jam glaze.
oz chocolate or white chocolate chips, melted with 2-3 tbs butter and maybe 1 -2 tbs whipping cream (if desired) can be poured on top of the cooled cake.
For a yogurt or sour cream topping, cook the cake only 50 minutes, cool the cake 15 minutes, mix together 1 cup yogurt or sour cream with 1/4 cup sugar (regular is OK since this is so liquid) and 1 tbs vanilla or other flavoring (lemon juice, extract, etc.) raise the oven temperature to 475 and bake another 10 minutes.

## BASIC RECIPE FOR ROAST CHICKEN

4 servings

### Source: Citrus Greats

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Citrus Greats

### 1 Chicken (3 1/2 to 5 lb)

### rinsed and dried giblets, kidneys, and excess fat

### removed

### Salt and pepper

### Aromatics (eg herbs, citrus peel, onions)

### 1/4 cup Melted butter

Adjust oven rack to middle position; heat oven to 500. Elevate and lightly oil roasting rack.
Season cavity with salt and pepper to taste; place aromatics in cavity. Pin flaps of skin at leg end together. If legs splay badly, tie drumstick ends loosely together. Arrange chicken, backside up, on rack.
Roast chicken, brushing bird with butter or pan juices every 8 to minutes. If pan juices begin to spatter loudly, add a few tablespoons of water to pan; repeat as necessary.
After 20 minutes for a small chicken, to 30 minutes for a chicken approaching 5 pounds, season legs and turn chicken, breast side up, pouring juices from body cavity into pan. Prop up the breast end with
-inch-thick wad of foil under the back. Baste and return to oven.
Roast chicken, basting every 7 to 8 minutes, until breast side has browned sufficiently. Turn oven down to 325 and prop oven door
open for a minute or two to quickly bring the temperature down. After
40 minutes total cooking time (50 minutes for large birds) season breast and legs, then check inner breast temperature by inserting thermometer from neck-end along ribs. When thermometer registers
148 to 150degF, the breast is done. Figure on breast temperature rising
2degF (larger birds) to 3degF (small birds) for every additional minute in oven. When breast is done, insert thermometer into thigh meat closest to body; it should read at least 160degF.
When chicken is done, tip cavity juices into pan and poke skin below thigh to release under-skin juices. Transfer chicken with rack to a plate, let rest for at least 20 minutes before serving.

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Chapter 1: A-M

## BEET-ORANGE-APPLE SALAD

4 servings

### Source: Citrus Greats

### 1 1/2 lbs. fresh beets with greens

### (about 1 bunch)

### 1 large orange

### 2 unpeeled granny smith apples, thinly sliced

### 1 tablespoon olive oil

### 1 tablespoon raspberry vinegar

### 1/2 teaspoon sugar

### 1/4 teaspoon salt

### 10 garlic, minced

### 2 tablespoons unsalted sunflower seeds

### toasted

Coarsely shred beet greens to measure 2 c. Set aside. Leave root and
1 inch of stem on 2 beets, reserving remaining beets for another time. Scrub with a brush and set aside. Place beets in a small saucepan and add water to cover and bring to a boil. Cover, reduce heat and simmer 20 min. Or until tender.
Drain and let cool. Trim off beet stems and roots and rub off skins.
Cut each beet into 8 wedges. Set aside. Peel and section orange over a medium bowl, reserving juice and membranes; set sections aside. Squeeze membranes over bowl to extract juice. Discard membranes.
Add orange sections, beets and apples. Toss gently and set aside. Combine oil, vinegar, sugar, salt and garlic in a jar. Cover and pour over beet mixture. Toss well. Arrange 1/2 c. Shredded beet greens on each of 4 salad plates.
Top with beet mixture; sprinkle with sunflower seeds. Serve at room temperature or chilled.

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Citrus Greats

## BERRIES WITH ORANGE-HONEY YOGURT

4 servings

### Source: Citrus Greats

### 4 cups fruit, see suggestions garnish

### fresh mint leaves or

### 1 thin strips orange rind sauce:

### 1 cup low-fat plain yogurt

### 1 teaspoon grated orange rind

### 1 tablespoon orange juice

### 2 tablespoons liquid honey

### 1/2 teaspoon vanilla or almond extract

Suggested fruit: Winter: sliced oranges, bananas, kiwi, pineapple, cantaloupe or honeydew Spring: strawberries, stewed rhubarb Summer: raspberries, blackberries, blueberries Fall: peaches, plums, grapes Combinations: grapes and melon, melon and blueberries, blackberries and sliced peaches, raspberries and blueberries, strawberries and kiwi, bananas and kiwi or sliced oranges.
Mix sauce ingredients in a bowl. Wash berries and hull. Slice if fruit pieces are large.
Either mix fruit with sauce, cover and refrigerate for 1 hour, or at serving time spoon fruit into individual bowls or stemmed glasses and pour sauce over. Garnish each serving.

## BISCOTTI L'ORANGE

27 servings

### Source: Citrus Greats

### 1 cup sugar

### 1 teaspoon grated orange rind

### 1 teaspoon vanilla extract

### 1/2 teaspoon orange extract

### 3 eggs

### 3 cups all-purpose flour

### 1/2 cup chopped walnuts

### 3/4 teaspoon baking soda

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Chapter 1: A-M

### 1/4 teaspoon salt Vegetable cooking spray

Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended.
Combine flour, walnuts, baking soda, and salt; gradually add to sugar mixture, beating until well-blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 16-inch-long roll, and place on a baking sheet coated with cooking spray; flatten roll to 1-inch thickness.
Bake at 350 degrees for 30 minutes. Remove roll from baking sheet;
let cool 10 minutes on a wire rack.
Cut roll diagonally into 27 (1/2-inch) slices, and place, cut sides down, on baking sheet.
Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).

Remove from baking sheet, and let cool completely on wire rack. Yield: 27 cookies (serving size: 1 cookie).

## BISCOTTI WITH ALMONDS/ORANGE/CHOCOLATE

60 servings

### Source: Amaretto Greats

### 8 ounces Unsalted butter, 2 sticks

### 1 1/2 cups Sugar

### 3 tablespoons Orange rind, finely grated

### 2 tablespoons Vanilla extract, pure vanill

### 6 cups All-purpose flour

### 1 tablespoon Baking powder

### 1 teaspoon Salt

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Citrus Greats

### 6 Eggs, beaten

### 1/4 cup Amaretto

### 2 cups Almonds blanched, toasted,s

### 2 cups Chocolate chips, or pieces

Preheat oven to 350degF.
In an electric mixing bowl, combine butter, sugar, orange peel and vanilla; beat until light and creamy. Sift together the dry ingredients.
With the mixer on slow, add dry ingredients to butter mixture and mix until thoroughly combined.
Slowly add eggs and amaretto. Add almonds and chocolate just until combined.
Remove dough to a floured surface and form into two flat logs about
4 inches wide and the length of your cookie sheet.
Lay the logs onto buttered sheets and place on lower rack of the oven. Bake until lightly browned, about 45 minutes.
Remove to a rack to cool. With a serrated knife, cut the loaves into half-inch slices, placing the cut slices flat on the cookie sheet. To make crisp, return them to the lower rack of the oven and cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an airtight container. Use a decorative tin for gift giving.

## BLACK BEAN-AND-MANDARIN ORANGE SALAD

3 servings

### Source: Citrus Greats

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Chapter 1: A-M

### 11 ounces mandarin oranges in light

### syrup, (1 can) undrained

### 2 tablespoons red wine vinegar

### 1 teaspoon olive oil

### 1 teaspoon Dijon mustard

### 1/4 teaspoon fresh cilantro, minced

### 1/4 teaspoon ground cumin

### 1/4 teaspoon pepper

### 2 ounces Monterey Jack cheese, diced

### 1/4 cup chopped red onion

### 1 teaspoon bottled minced fresh garlic

### 15 ounces black beans, (1 can)

### rinsed and drained

1/2 cups finely shredded lettuce
Drain oranges, reserving 1-1/2 tablespoons syrup; set oranges aside. Combine the syrup, vinegar, and the next 5 ingredients (vinegar
through pepper); stir with a wire whisk until blended.
Add oranges, cheese, red onion, garlic, and beans; stir well

## BLOOD ORANGE, GRAPEFRUIT AND RASPBERRY BELLINI

6 servings

### Source: Citrus Greats

### 6 blood oranges, juiced

### 4 pink grapefruit, juiced

### 2 packages raspberries, pureed in blender,

### strained, (save a few whole for garnish)

### 1 bottle spumante Italian sparkling wine

### mint sprigs, for garnish

To make 3 different drinks: Blood Orange Bellini:
Mix orange juice and wine.
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Citrus Greats
Grapefruit Bellini: Mix grapefruit and wine.
Raspberry Bellini: Mix raspberry puree and some whole raspberries and wine.
To serve, pour each into champagne flutes. Garnish with mint sprigs.

## BLUEBERRY ORANGE SAUCE

16 servings

### Source: Citrus Greats

### 3 tablespoons sugar

### 1 tablespoon cornstarch

### 1/8 teaspoon salt, optional

### 1/4 cup orange juice

### 1 cup fresh or frozen blueberries

### 1 cup orange sections, (about 2 oranges)

In a cup combine sugar, cornstarch and salt; set aside.
In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections.
Return to a boil; cook until liquid is released from fruit, about 2 minutes.
Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

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## BONELESS CORNISH HEN WITH PORT ORANGE SAUCE

6 servings

### Source: Citrus Greats

### 4 Cornish game hen salt and pepper

### 1 orange peel

### 1 teaspoon lemon juice

### \--orange liqueur (curacao

### 1 cup mandarin orange sections

### 2 cups wild and long grain rice

### 2 cups orange juice

### 4 teaspoons brown sugar cornstarch

### 1 bunch watercress

To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350degF for
45 minutes to 1 hour.
SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6

## BOURBON GRILLED CHICKEN - ORANGE-FLAVORED

8 servings

### Source: Citrus Greats

### 2 lbs. boneless skinless chicken

### breast

### 1/2 cup chopped onion

### 2 cloves garlic, minced

### 1 tablespoon olive oil

### 2 teaspoons orange zest

### 1/3 cup orange juice

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Citrus Greats

### 1 tablespoon wine vinegar, balsamic is better

### 1/3 cup bourbon whiskey

### 1/2 cup molasses

### 1/2 cup catsup

### 1 tablespoon steak sauce

### 1/4 teaspoon dry mustard salt and freshly ground black pepper, to taste Tabasco, to taste

### 1 teaspoon chili powder

### 1 pn cloves

Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill, basting with marinade frequently.

## BRAISED DUCK WITH ORANGE-AND-LIME SAUCE

1 servings

### Source: Citrus Greats

### 5 lbs. To 5 1/2 pound duck

### 1/4 cup Vegetable oil

### 2 cups Chicken stock, fresh or canned

### 12 Whole cloves

### 1 Fresh hot chili *

### 1/2 cup Strained fresh orange juice

### 2 tablespoons Strained fresh lime juice

### 1/2 cup Finely chopped sweet bell pepper, preferably red

### 1/4 teaspoon Salt

Orange wedges or slices studded with whole cloves for garnish.
* about 1 1/2 to 2 inches long, stemmed and seeded.
Preheat the oven to 350degF. The duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife.
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Chapter 1: A-M
In a heavy 5-to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides. Transfer the duck to a plate and discard the fat remaining in the casserole. Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan. Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole.
Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chili.
Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat. Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce. Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another to 10 minutes.
Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once.

## BRANDY AND ORANGE CHICKEN BREASTS TOPPED WITH STUFFED SHRIMP

4 servings

### Source: Stuffed Greats

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Citrus Greats

### === STUFFED SHRIMP ===

### 1 tablespoon extra-virgin olive oil

### 2 tablespoons butter

### 1 celery rib, finely chopped

### 1 small onion, finely chopped

### 1/4 red bell pepper, finely chopped

### 6 ounces lump crab meat, drained weight

### 1/2 teaspoon ground thyme

### = (or poultry seasoning)

### 1/2 teaspoon sweet paprika

### Salt, to taste

### Freshly-ground black pepper, to taste

### 2 thin slices good-quality white bread, toasted, buttered,

### and then diced

### 2 tablespoons chopped fresh parsley leaves - (to 3)

### 3 tablespoons melted butter

### 8 jumbo shrimp, peeled, deveined,

### tails left in tact

### === CHICKEN ===

### 4 pieces boneless skinless chicken breast -, (6 to 8 oz ea)

### 1 teaspoon ground thyme

### = (or poultry seasoning) Salt, to taste

### Freshly-ground black pepper, to taste

### 1 tablespoon extra-virgin olive oil

### 3 jiggers brandy

### 2 tablespoons butter

### 1 large navel orange, zested

### === PLATE GARNISH === Parsley sprigs, for plate

### garnish

### Sliced navel oranges, for plate garnish

Preheat oven to 400 degrees.
To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish
with melted butter.
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Chapter 1: A-M
Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied-side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium-high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges
This recipe yields 4 servings.

## BREAD PUDDING, TEXAS STYLE

6 servings

### Source: Nutmeg Greats

### \--Cake---

### 1/2 cup butter or margarine, softened

### 3/4 cups sugar

### 4 eggs

### 1 3/4 cups milk

### 1 1/2 teaspoons cinnamon

### 1 1/2 teaspoons nutmeg

### 1 1/2 teaspoons vanilla

### 5 cups (1-inch) french bread cubes,

### crusts removed

### 1/3 cup raisins (optional)

### \--Citrus Pecan Sauce---

### 2 Texas Red Grapefruit, sectioned

### 2 Texas Oranges

### 1/4 cup sugar

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Citrus Greats

### 1 1/2 tablespoons cornstarch ds of salt

### 3 tablespoons water

### 2 teaspoons butter or margarine

### 3 tablespoons chopped pecans, toasted

\----- Cake -----
Cream butter and sugar until smooth. Add eggs and beat well. Stir in milk, cinnamon, nutmeg and vanilla.
Add bread cubes and raisins, stirring just until bread is moistened. Pour into a greased 9-inch square baking pan. Let stand at room
temperature for 15 minutes.
Cover and bake at 350degF for 45 minutes.
Uncover and bake 10 minutes or until knife inserted in center comes out clean.
Serve warm or at room temperature with Citrus Pecan Sauce.

## BREAST OF PHEASANT W/ ORANGE AND GINGER SAUCE

4 servings

### Source: Citrus Greats

### 4 pheasant breast boned and skinned

### 6 ounces fresh mozzarella, thinly sliced

### 4 ounces proscuitto, thinly sliced

### 1/3 cup mixed chopped herbs salt and freshly ground

### pepper

### 1/4 cup shallots or green onions, chopped

### 3/4 cups mushrooms, chopped

### 3 tablespoons unsalted butter

### 3 cups rich chicken stock

### 1 cup dry white wine

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Chapter 1: A-M

### 3/4 cups fresh orange juice

### 2 tablespoons fresh ginger, chopped

### 3/4 cups heavy cream

### 1 tablespoon orange zest, grated

### 1 drop fresh lemon juice

Place breasts between layers of plastic wrap and very gently pound to flatten each breast evenly. Place slices of mozzarella and Proscuitto on each to cover breast. Sprinkle chopped herbs over all and season lightly with salt and pepper.
Fold each breast in half and skewer together. Set aside. Prepare the sauce by saluting the shallots and mushrooms in 1 tablespoon of butter until lightly colored. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add cream and reduce again to a light sauce consistency. Strain carefully and add orange zest, salt, pepper and drops of lemon juice to taste.
Keep warm. Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a saute pan and saute prepared breasts over moderate heat, browning on both sides. Place on warm plates and spoon prepared sauce around.
Author Note: This approach to rolling up the boned breast with a flavorful filling can be used equally well with breasts of other birds.

## BRUSSELS SPROUTS, ORANGE AND FENNEL SALAD

2 servings

### Source: Citrus Greats

### 2 tablespoons white wine vinegar

### 1 teaspoon orange rind, grated

### 2 teaspoons water

### 1 teaspoon vegetable oil

### 1/4 teaspoon ground ginger

### 1/8 teaspoon salt

### 1/8 teaspoon black pepper, freshly ground

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Citrus Greats

### 2 cups Brussels sprouts, trimmed (1/2 lb.)

### 3/4 cups fennel bulb, thinly sliced

### 2 small oranges, * see note

*peeled, quartered, and thinly sliced
Combine vinegar, orange rind, water, oil, ginger, salt and pepper in a bowl. Stir well; set aside.
Steam Brussels sprouts, covered, 8 minutes. Rinse sprouts under cold water; drain well. Cut sprouts in half lengthwise.
Add sprouts, fennel, and oranges to vinegar mixture; toss well.

## BURNT ORANGES (IRISH)

4 servings

### Source: Citrus Greats

### 1 large oranges

### 150 sweet white wine

### 1 tablespoon butter

### 8 tablespoons sugar

### 300 fresh-squeezed orange juice

### 2 tablespoons whiskey, (warmed)

Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine.
Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar.
Put into a 400degF oven for 10 minutes or until the sugar caramelizes.
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Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly.
Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat.
As the flames die down, add the orange syrup and let it simmer for about 2 minutes.
Serve at once; or it can be served cold.

## BUTTER BISCUITS WITH ORANGE BUTTER

8 servings

### Source: Citrus Greats

### -Biscuit-

### 2 cups Flour, all purpose

### 4 tablespoons Sugar

### 4 teaspoons Baking powder

### 1/2 teaspoon Cream of tartar

### 1/4 teaspoon Salt

### 1/3 cup Butter, cut into pieces

### 2/3 cups Milk

ORANGE BUTTER:
2 c Butter, softened
tb Orange marmalade
Preparation and Baking time: 45 minutes
Heat oven to 450degF.
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Citrus Greats
In a medium bowl combine flour, sugar, baking powder, cream of tartar and salt. Cut in 1/3 cup butter until mixture resembles fine crumbs.
Stir in milk just until blended. Turn dough onto a lightly floured surface; knead 15 seconds. Roll dough to 1/2 inch thickness. Cut with
2 1/2 inch round cutter.
Place 1 inch apart on cookie sheet. Bake for 10 to 15 minutes or until golden brown.
Meanwhile in a small bowl stir together orange butter ingredients. Serve warm biscuits with orange butter.
Yield: 8 biscuits, 2/3 cup orange butter.

## CABBAGE AND GREEN BEAN SALAD

4 servings

### Source: Citrus Greats

### 1/2 lb. haricots verts (French green beans)

### 1 medium head red cabbage, finely shredded

### 1 small head Napa cabbage, finely shredded

### 1 jalapeno pepper, minced

### 1 cup rice wine vinegar

### 3 tablespoons olive oil

### 1 tablespoon honey

### Salt and pepper

### 1/4 cup orange juice

### 1/4 cup lemon juice

### 1/4 cup lime juice

### 2 fresh basil leaves, cut into chiffonade

### 1 tablespoon finely chopped red onion

### 2 cups pure olive oil

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Chapter 1: A-M
In a large pot of boiling water, salted water over high heat, blanch the haricots verts for 1 minute. Remove with a slotted spoon and shock in a large bowl of ice water, drain.
In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched and raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with salt and pepper.
Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste.
Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

## CAJUN CATFISH

8 servings

### Source: Citrus Greats

### 8 Large catfish filets

### 1 cup Lime/lemon juice fresh squeezed

### 1 1/2 tablespoons Cayenne pepper flakes

### 1 teaspoon Basil crushed

### 2 Garlic cloves finely minced

### 1/2 cup Chablis wine

### 1/4 cup Corn or peanut oil

### 1/2 teaspoon Dried tarragon

### 2 tablespoons Cider vinegar

### 2 tablespoons Chopped scallion greens

### 2 tablespoons Fresh ground black pepper

Rinse the filets, dry, and place flat in a large glass baking pan. Mix all other ingredients together and pour over the filets. Cover and
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Citrus Greats
refrigerate for 8-24 hours. Turn every 4-6 hours.
You either broil these in your oven or upon your grill. I prefer them grilled over coals from hickory, oak, & citrus wood. The combination is excellent as it presents a subtle enhancement of the fish itself.

## CALIFORNIA FRUIT SALAD

1 servings

### Source: Citrus Greats

### 3 tablespoons pine nuts or slivered almonds

### 4 oranges

### 2 ruby or pink grapefruit

### 2 firm-ripe avocados

### 1 Large butter green or red-leaf lettuce, rinsed

### 1 firm-ripe papaya, sliced

### 2 cups red or black grapes, rinsed

### Poppy seed dressing

### Salt and pepper

1. In a 6-to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.
NOTES: Up to 6 hours ahead, cut all the fruit except avocados; cover and chill. Up to 15 minutes before serving, slice avocados and coat
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with fruit juices.
MAKES: 8 to 10 servings

## CANDIED CITRUS PEEL

6 servings

### Source: Citrus Greats

### 3 cups Citrus peel, cut into strips ----

### 4 To 5 medium oranges

### 6 Med. lemons

### 2 Med. to large grapefruit

### 12 cups Cold water

### 2 1/2 cups Sugar

### 1/2 cup Honey

### 1 3/4 cups Boiling water

Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide.
Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water.
In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute.
Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to avoid sticking.
Transfer peel to collander. Drain well, about 10 minutes. In large bowl, toss drained peel with remianing 1 cup sugar to coat well. Spread pieces out on waxed paper to dry.
Store in tightly covered container.

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## CARROT CAKE WITH ORANGE GLAZE

1 servings

### Source: Citrus Greats

### Oil for greasing pan

### 3 cups Cake flour

### 2 teaspoons Baking powder

### 1 teaspoon Baking soda

### 1 teaspoon Cinnamon

### 1/2 teaspoon Salt

### 1 cup Applesauce

### 1 cup Brown sugar

### 1 cup Sugar

### 3 Egg white

### Grated rind of 1 orange

### Juice or 1 orange

### 3 cups Carrots peeled and shredded

### 1 cup Raisins

\----ORANGE GLAZE---- cup Confectioner's sugar, tb Orange juice, ts
Lemon juice, ts Grated orange rind.
Preheat oven to 350degF and lightly grease bundt-style pan or 10" springform pan with center hole.
Combine together flour, baking soda, baking powder, cinnamon and salt, set aside. Beat together applesauce, sugars, egg whites, orange rind and juice. Blend flour mixture with mixer at medium speed only until smooth.
DO NOT OVER BEAT.
Stir in carrots and raisins. pour batter into prepared pan and bake
50-60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or if using a springform, remove sides of pan and put cake or wire rack to cool completely.
ORANGE GLAZE:
Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly to blend.
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Spoon glaze over cooled cake and serve.

## CARROT PINEAPPLE ORANGE JUICE

1 servings

### Source: Citrus Greats

### 1 small orange, including rind, seeded and cut

### into pieces

### 1/8 small, ripe pineapple, peeled, cored and cut

### into pieces

### 2 carrots, scrubbed clean and cut into pieces

### 1/4 small lemon, including rind, seeded

In an extractor, juice the orange, pineapple, carrots and lemon, in that order, according to the manufacturers instructions. Stir and serve.
This morning eye-opener is an outstanding source of vitamins A and C. If you drink it fresh from the extractor, the orange and lemon rinds add a lovely, subtle flavor. Otherwise, peel the orange and lemon before juicing, as the rinds will make the juice bitter after sitting for an hour or two. Look for ripe pineapple with a mild aroma and golden peel.

## CHARBROILED SWORDFISH WITH CITRUS SALSA

4 servings

### Source: Citrus Greats

### 4 5-ounce swordfish steaks

### (center cut), grilled

### 1 ruby red grapefruit, peeled &

### sectioned

### 2 oranges, peeled & sectioned

### 2 limes, peeled & sectioned

### 1 lemons, peeled & sectioned

### 1 cup red, green, and yellow bell peppers, cut in fine strips

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### 1 medium red onion, finely diced

### 1 tablespoon cilantro, chopped

### 1 tablespoon mint, chopped

### 1 ounce Tequila

### 1 tablespoon corn oil

### 1 dash salt

### 1 dash black pepper

STEP ONE: Prepare the Citrus Salsa--
Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.
STEP TWO: Grill the Swordfish--
Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill.
STEP THREE:
Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.

  Serving Ideas : Serve with saffron rice,fresh asparagus,and baby carrots.

## CHICKEN BREAST FILLET WITH AN ORANGE-THAI SAUCE

2 servings

### Source: Citrus Greats

### 2 teaspoons canola oil, butter flavored

### Thai seasoning, (mccormick), (about 1 tsp)

### 2 skinless boneless chicken breast halves

### 2 tablespoons slivered almonds

### 1/4 teaspoon cracked pepper, tri-color

### 1/2 cup fresh orange juice, navel orange

### 1 teaspoon orange rind, minced

### 2 teaspoons cornstarch, dissolved in

### 1 cup fat-free chicken broth,

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### low salt

Heat oil in skillet. Dust chicken with the Thai seasoning. Sear and saute to brown one side; turn to do other side and add the nuts to the pan. The oil will burn a little, and that flavoring is part of the dish.
Remove the chicken and cut into 2-inch pieces. Meanwhile deglaze the pan with the orange juice. Add the pepper to taste and the broth and cornstarch mixture. Return chicken to the pan and reduce heat; cover and wait until sauce forms and meat looses it's pinkness (5 to 7 minutes).
Thai Seasoning is a blend of spices including chili pepper, ginger, coriander, red pepper, cumin, cinnamon, star anise, salt, garlic, lemon peel, shallot, cornstarch for pourability, jalapeno peppers, and undisclosed other stuff.

## CHICKEN DUMPLINGS WITH ORANGE DIPPING SAUCE ( JAPANESE )

6 servings

### Source: Citrus Greats

### 2 cups Shredded Nappa cabbage

### 1/2 lb. Ground chicken

### 1 teaspoon Ginger root, minced

### 1/2 teaspoon Salt

### Nonstick cooking spray

### 1/3 cup Orange marmalade

### 1/4 cup Minced shiitake mushrooms

### 1 Green onion, minced

### 3 tablespoons Water

### 30 Round wonton wrappers-3

### 1/2"

### 1 1/4 cups Chicken broth

### 3 tablespoons Rice vinegar

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In nonstick skillet, over medium-high heat, saute cabbage and mushrooms for 2 minutes, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap With cooking spray, grease skillet.
Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol,
388 mg sodium.

## CHICKEN IN CITRUS SAUCE

4 servings

### Source: Citrus Greats

### 1/2 cup water

### 2 tablespoons orange rind julienne-cut into 1/2" pieces

### 1 tablespoon grapefruit rind julienne-cut into 1/2" pieces

### 2 teaspoons lemon rind julienne-cut into 1/2" pieces

### 1 teaspoon lime rind

### julienne-cut into 1/2" pieces

### 3/4 cup fresh orange juice

### 2 tablespoons fresh grapefruit juice

### 2 teaspoons fresh lemon juice

### 2 teaspoons fresh lime juice

### 3/4 cup low-salt chicken broth

### 1/4 cup dry red wine

### 1 teaspoon sugar

### 1/4 teaspoon salt

### 1/4 teaspoon pepper

### 3 lbs. chicken thighs, skinned

### 1 teaspoon margarine

### 1 tablespoon white wine vinegar

### 1/2 teaspoon cornstarch

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Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain, reserving citrus rind.
Combine citrus rind, citrus juices, broth, wine, and sugar in a small bowl; stir well, and set aside. Sprinkle salt and pepper over chicken. Heat margarine in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Add juice mixture; cover, reduce heat, and simmer 35 minutes. Remove chicken from skillet with tongs or a slotted spoon; set aside, and keep warm.
Combine vinegar and cornstarch; stir well. Add cornstarch mixture to juice mixture in skillet; simmer, uncovered, 10 minutes or until thickened and slightly reduced, stirring constantly.

## CHICKEN SAUTE WITH ORANGES AND AVOCADOS

6 servings

### Source: Citrus Greats

### 6 Chicken breasts halves

### 1 x Boned and skinned

### 1 x All purpose flour

### 3 tablespoons Butter

### 2 tablespoons Safflower oil

### 3/4 cups Orange juice

### 1/3 cup Dry white wine

### 1/3 cup Sliced mushrooms

### 2 tablespoons Minced parsley

### 1 teaspoon Finely grated orange peel

### 1 pn Rosemary

### 3 tablespoons Raspberry vinegar

### 2 Oranges peeled

### 1 x Sectioned & seeded

### 2 Avocados, peeled

### 1 x Pitted & sliced

Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine,
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mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes.
Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices.
Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.

## CHICKEN, AVOCADO, ORANGE, NECTARINE SALAD W CITRUS YOGURT

4 servings

### Source: Citrus Greats

### 1 roasted 3-pound chicken

### 1 avocado

### 4 medium nectarines

### 2 navel oranges

### arugula leaves, for lining plates

### 2 tablespoons finely-chopped

### Italian

### parsley, for garnish

### === citrus yogurt

### dressing ===

### 1/2 cup plain low-fat or whole milk yogurt

### 1/4 cup fresh orange juice

### 3 tablespoons safflower oil

### 1 tablespoon fresh lemon juice

### 2 tablespoons poppy seeds

### 2 teaspoons granulated sugar

### 2 teaspoons grated lemon zest

### 1/2 teaspoon salt

For the dressing, in a small bowl, whisk together the yogurt, orange juice, oil, lemon juice, poppy seeds, sugar, zest, and salt. Allow to stand at room temperature for 1 hour.
Remove the skin from the chicken and discard. Pull the meat from the
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bones and cut into 1-inch pieces. There should be approximately 4 cups. Place in a large bowl. Peel the avocado, cut it into 1/2-inch slices, and add to the chicken. Cut the unpeeled nectarines into
1-inch chunks and add to the salad. Peel the oranges, divide into sections, and toss with the other ingredients. Pour the dressing on top and mix well.
Line 4 plates with arugula leaves and divide the salad among them. Garnish with the parsley and serve.
This recipe yields 4 servings.
Comments: At some point during the summer, I always crave a chicken salad. Although chicken salad has been served inside nearly every imaginable fruit, I feel that incorporating the nectarines and oranges into the salad gives the chicken extra moisture and zest. This dressing is very low in fat for more summer lightness.

## CHILI-ORANGE CHICKEN

6 servings

### Source: Citrus Greats

### 2 lbs. Boneless chicken thighs skinned

### 1 sm Onion, finely chopped

### 2 Cloves garlic, minced or pressed

### 2 teaspoons Orange peel, grated

### 1 tablespoon Ground dried New

### Mexico or

### California chiles

### 1 tablespoon Unsweetened cocoa

### 1/2 teaspoon Sugar

### 1/2 teaspoon Cinnamon

### 1 teaspoon Ground cumin

### 1/3 cup Orange juice

### 1/4 cup Cream sherry

### 1 1/2 tablespoons Cornstarch blended with cold water

### 2 tablespoons

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### Salt Orange slices

Rinse chicken, dry, and cut into 1-1/2-inch chunks. In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly.
Pour in orange juice and sherry. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices. Makes
6 servings.
Per serving: 173 calories (11% from fat), 30 g protein, 7 g carbohydrates, 2 g total fat, 122 mg cholesterol, 133 mg sodium.

## CHOCOLATE ORANGE FONDUE AND STEM STRAWBERRIES

2 servings

### Source: Citrus Greats

### 8 ounces semisweet chocolate chips

### 1/2 cup heavy whipping cream

### 2 tablespoons orange liqueur

### 8 large stem strawberries

When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil. When water boils, reduce heat to simmer and cover pot with a metal bowl. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes. Stir in orange liqueur.
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Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately.
This recipe yields 2 servings, dip for 8 large stem strawberries.

## CHOCOLATE ORANGE PEEL CAKE

1 servings

### Source: Citrus Greats

### 1 cup Sugar

### 1/2 cup Butter

### 1/4 cup Orange juice

### 1/4 cup Water

### 1 package Devil's food cake mix

### 1 cup Sour cream

### 1 package Instant chocolate fudge pudding mix

### 4 Eggs

### 1/2 cup Vegetable oil

### 1/2 cup Water

### 1/4 cup Coffee liqueur*

### 2 tablespoons Fresh grated orange peel

### 1 teaspoon Ground cinnamon

### 12 ounces Chocolate chips

### Powdered sugar

Preheat oven to 350degF.
Combine sugar, butter, orange juice, and water in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes and cool completely. Grease and dust with cocoa a 10 cup bundt pan.
Beat cake mix and add in sour cream, pudding mix, eggs, vegetable oil, water, liqueur, orange peel, and cinnamon and beat well. Stir in chocolate chips. Pour batter into prepared pan. Bake approximately 1 hour.
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Check with inserted toothpick. It should have a few moist crumbs attached when checked in the middle. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand minutes.
Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve. *If you don't want to use alcohol in this recipe, substitute with strong coffee or coffee flavoring.

## CHRUSCIKI

96 servings

### Source: Citrus Greats

### 1 tablespoon unsalted butter

### 2 large eggs

### 10 egg yolks

### 3 tablespoons granulated sugar

### 1/2 teaspoon salt

### 1 teaspoon orange extract

### 1 teaspoon vanilla extract

### 1 teaspoon grated lemon rind

### 1 teaspoon grated orange rind

### 3 tablespoons whiskey, rum, brandy or cognac

### 1/2 cup sour cream

### 4 cups sifted all-purpose flour

### \- (to 5 cups)

### Vegetable shortening, for deep frying

### Sifted confectioners' sugar, for sprinkling

Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, citrus rind, liquor, and sour cream. Beat with a wooden
spoon until thick and lemon colored.
Gradually add enough flour to produce a fairly stiff dough. Turn onto a floured board, and knead until dough blisters, becomes elastic, and can be handled easily, adding flour if necessary, 8 to 10 minutes.
Keeping bulk of dough under an inverted bowl to prevent it from drying out, roll small pieces of dough very, very thin, and cut with a leaf-shaped cookie cutter.
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Chapter 1: A-M
Heat the shortening to 375 degrees, and fry the dough leaves a few at a time until lightly browned, about 1 minute, turning once with a long fork or tongs. To achieve slightly curved leaves, stretch the dough a bit as you drop it into the hot shortening.
Drain chrusciki on brown-paper bags, and sprinkle with confectioners' sugar. Store, tightly covered, in wax-paper-lined tins.
This recipe yields about 8 dozen cookies.

## CITRUS CHEESECAKE

8 servings

### Source: Citrus Greats

### 1 1/2 cups Crushed coconut cookies

### 2 1/2 tablespoons Sugar

### 1/2 cup Melted butter

1/4 tbsp. gelatin 1/4 c. water 3 eggs, separated 1/4 tsp. salt 1/2 c. milk 1/2 c. sugar 1/2 c. brown sugar 4 tbsp. lemon juice 4 tbsp. orange juice 4 tbsp. grapefruit juice 1 1/2 tbsp. grated lemon rind 1 lb. cream cheese 1 1/2 tsp. vanilla 1 c. cream 1 1/2 tbsp. grated orange rind
Mix together the crushed cookies, sugar and melted butter. Press firmly on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
Soak the gelatin in the water for 5 minutes.
Mix the egg yolks with the salt and milk in the top of a double boiler. Place over simmering water and cook, stirring constantly, until thick. Remove from heat.
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Citrus Greats
Add sugar, brown sugar and gelatin to the egg yolk mixture and stir until the sugars and the gelatin are dissolved.
Add the juices and grated lemon rind. Cool until the mixture begins to thicken.
Press the cream cheese through a strainer and beat with the vanilla and cooled gelatin mixture until smooth.
Whip the cream and fold into the cream cheese mixture.
Beat the egg whites until they form soft peaks and fold into the cheese mixture.
Pour into the prepared crust and sprinkle with grated orange rind. Chill for several hours or overnight. Serves 8.

## CITRUS AND FENNEL SALAD

8 servings

### Source: Citrus Greats

### 1 1/4 lbs. fresh fennel

### 1 teaspoon orange rind

### 1/4 teaspoon salt

### 1/8 teaspoon pepper

### 1/4 teaspoon fennel seeds

### 1/4 cup unsweetened orange juice

### 1 tablespoon olive oil

### 1 orange

### 2 pink grapefruit

### 1 purple onion

### 1 radicchio

Trim outer leaves from fennel and reserve 1 tsp feathery leaves. Cut fennel bulb in half crosswise and then lengthwise into thin slices.
Combine fennel bulb, reserved leaves, orange rind, salt, pepper,
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Chapter 1: A-M
fennel seeds, orange juice and oil in a medium bowl, tossing gently. Cover and chill. Drain, reserving liquid.
Spoon fennel mixture into center of a round serving platter. Arrange oranges and grapefruit around fennel mixture;
Top with onion. Place radicchio around outside of platter, tucking leaves under orange and grapefruit slices. Drizzle with reserved orange juice mixture

## CITRUS AND MINT MARINATED SEA SCALLOPS

4 servings

### Source: Citrus Greats

### 1 lb. large sea scallops

### 3 tablespoons orange juice

### 1 tablespoon lime juice

### 2 tablespoons grapefruit juice

### 3 tablespoons minced chives

### 3 tablespoons minced mint leaves

### 2 tablespoons oil

### Salt, to taste

### Freshly-ground black pepper, to taste

### 1/4 cup butter, cut into 6 pieces

Rinse scallops and place in large bowl. Combine orange juice, lime juice, grapefruit juice, chives, mint, oil and salt and pepper to taste in small bowl. Pour over scallops and toss gently. Cover and marinate 1 hour, but no longer, in the refrigerator.
Lift scallops from marinade with slotted spoon; reserve marinade.
Grill scallops over medium coals just until done and firm to the touch,
2 to 3 minutes per side. Do not overcook or they will be tough and rubbery. Keep scallops warm.
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Citrus Greats
Pour marinade into small saucepan and bring to boil over medium heat. Boil until slightly reduced, 2 to 3 minutes. Whisk in butter, bit by bit, until sauce is thick and emulsified. Strain sauce and serve with scallops.
This recipe yields 4 servings.
Each serving: 246 calories; 328 mg sodium; 59 mg cholesterol; 19 grams fat; 4 grams carbohydrates; 18 grams protein; 0.11 gram fiber.

## CITRUS BABA

12 servings

### Source: Citrus Greats

### grapefruit julienne

### 1/2 cup grapefruits or orange peel,

### thin strips

### 1 cup sugar

### 1/2 cup water

### 1/2 cup fresh squeezed grapefruit

### or orange juice

### 3 tablespoons honey dough

### 1/3 cup warm water, (105 to

### 115f)

### 1 package active dry yeast*,

### * see notes

### 2 tablespoons sugar

### 1/4 teaspoon salt

### 1/2 cup butter or margarine, softened

### 3 lightly beaten eggs, at room temperature

### 1 1/2 cups all-purpose flour peeled grapefruit or orange sections

### fresh mint sprigs

Prepare Grapefruit Julienne and syrup: Use vegetable peeler to remove thin strips of peel from 2 grapefruits or 4 oranges to measure 1/2
cup strips (remove colored part only). Set aside.
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Chapter 1: A-M
Combine 1 cup sugar and 1/2 cup water in saucepan over medium-high heat. Bring to boil, stirring occasionally. Boil 1 minute, add grapefruit or orange strips and continue boiling for 3 minutes,
stirring occasionally. Remove pan from heat. With fork, transfer strips to wax paper to cool, reserving syrup. Stir 1/2 cup freshly squeezed grapefruit or orange juice and 3 tablespoons honey into syrup; reserve.
Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved.
Add sugar, salt and butter; beat at medium speed until well blended. Stir in eggs and flour to make thick batter. Beat at high speed of electric mixer 2 minutes, scraping bowl occasionally. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Stir batter down. Spoon batter into 12 greased 2 1/2-inch muffin
cups. Let rise in warm, draft-free place until doubled in size, about 15 minutes.
Bake at 450F for 10 to 12 minutes or until done. Makes 12 babas.
Prick babas all over with skewer, turn upside down in pan and slowly spoon reserved grapefruit syrup, one spoonful at a time, over warm babas.
Continue spooning syrup over babas until all syrup is absorbed (this takes up to 30 minutes).
When syrup is absorbed, remove from pans.
Serve garnished with grapefruit julienne, grapefruit or orange sections and fresh mint sprigs.

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Citrus Greats

## CITRUS COMPOTE

8 servings

### Source: Citrus Greats

### 12 large blood oranges, navel oranges or

### tangelos, or a mixture, about 4 lb. total

### 1/4 cup creme de cassis or cassis

### syrup

### 2 tablespoons fresh lemon juice

### 3 tablespoons minced fresh mint, plus mint sprigs for

### garnish

### Zest of 1 orange, removed with a zester

### Pomegranate seeds for garnish

### (see related tip

### at right) (optional)

Using a large chef's knife, cut off the top and bottom of an orange down to the flesh. Stand the orange upright and cut off the peel in vertical strips to the flesh, following the contour of the fruit. (If using tangelos, simply peel by hand.) Cut the flesh crosswise into slices 1/4 inch thick. Remove the hard white center and any seeds. Put the slices in a large non-aluminum bowl. Repeat with the remaining oranges.
Pour the cassis and lemon juice over the oranges and stir to blend. Cover and refrigerate for 30 to 60 minutes.
To serve, transfer the oranges to a serving dish and sprinkle with the minced mint, orange zest and pomegranate seeds. Garnish with mint sprigs and serve.
Comments: Black currants, widely grown in Europe but not common
in the United States, give creme de cassis its deep black-red color and fruity flavor. This liqueur is added to white wine to create the cherry-colored kir cocktail and is excellent combined with fresh fruit. Try it
on sliced peaches, plums and other stone fruits in summer, as well as in this winter citrus compote. Cassis syrup, similar in color and taste but nonalcoholic, is also available though is a bit harder to find. Look
for it in specialty-food shops.

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Chapter 1: A-M

## CITRUS DEVIL'S FOOD CAKE

1 servings

### Source: Citrus Greats

### 2 cups Brown sugar

### 1 cup Cocoa

### 1 1/2 cups Grapefruit juice

### 2 cups Sifted cake flour

### 1/2 teaspoon Baking powder

### 1 teaspoon Baking soda

### 1/4 cup Shortening

### 2 Eggs, separated

Combine 1 cup brown sugar, cocoa and 1 cup grapefruit juice. Cook until thickened, stirring constantly. Cool. Sift flour, baking powder and soda together.
Cream shortening with remaining cup of sugar until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and remaining grapefruit juice alternately in small amounts, beating well after each addition.
Fold in cooled chocolate syrup and mix thoroughly. Fold in stiffly beaten egg whites. Pour into greased pans and bake in a 350degF oven for 30 minutes. Makes 2 (8 inch) layers.

## CITRUS DIPPING SAUCE

1 servings

### Source: Citrus Greats

### 2 tablespoons fresh lime juice

### 1 tablespoon fresh lemon juice

### 1/4 cup fresh orange juice

### Zest of 1 lime

### Zest of 1 lemon

### Zest of 1 orange

### 1/2 cup kafir or sheep's-milk yogurt

### 1/2 cup plain yogurt

### Coarse salt

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Citrus Greats
In a small saucepan over high heat, combine the lime, lemon, and orange juices with 1/2 teaspoon of the orange zest. Boil to reduce until thick and syrupy, making about 1 tablespoon. Remove from heat, and let cool.
In a medium bowl, combine the citrus syrup and the yogurts. Mix with a spoon until well combined. Season with salt to taste. Keep refrigerated until ready to use. Sprinkle the remaining zest over the top before serving.
Makes 1 cup.

## CITRUS ICE

5 servings

### Source: Citrus Greats

### 1/4 cup granulated sugar replacement

### 1 cup water

### 1 envelope unflavored gelatin

### 1 cup unsweetened orange and grapefruit juices

### 1/4 cup lemon juice

Combine sugar replacement, water and gelatin in a saucepan.
Bring to a boil, reduce heat and simmer for 5 minutes. Cool slightly and then add in the juices. Transfer to freezer trays and freeze until mushy.
Scrape into mixing bowl and beat until just loosened. Return to freezer tray.

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Chapter 1: A-M

## CITRUS MARINADE AND SALSA (FOR CHICKEN OR FISH)

1 servings

### Source: Citrus Greats

### 1/4 cup Lemon juice

### 2 tablespoons Dry sherry

### 2 tablespoons Olive oil or cooking oil

### 1/2 teaspoon Dried oregano, crushed

### 1/4 teaspoon Garlic salt

### 1 md Tomato, peeled, seeded and

### Chopped

### 1 Green onion, sliced

### 1/4 cup Sliced pitted ripe olives

### 1 tablespoon Snipped parsley

### 1 tablespoon Slivered almonds

For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings.
Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat),
0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value:
1% vit. A, 5 % vit. C, 0% calcium, 0% iron.

## CITRUS MARINATED SALMON

10 servings

### Source: Citrus Greats

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Citrus Greats

### 1 1/2 cups coarse salt

### 1/4 teaspoon freshly-ground white pepper

### 1/2 cup sugar

### 1 salmon filet - (abt 2 lbs)

### 1 1/2 teaspoons grated lemon zest

### 1 1/2 teaspoons grated orange zest

### 1 1/2 teaspoons grated lime zest

### 1 1/2 teaspoons grated grapefruit zest

Line baking sheet with piece of foil large enough to envelope salmon.
Combine salt, pepper and sugar and spread half of mixture on foil. Place salmon skin-side down on salt mixture. Rub meat side with citrus zest, then cover with remaining salt mixture.
Fold aluminum foil over fish and place another sheet pan directly on top. Place weight of some sort -- a pan, heavy dish or cans -- on top to press salmon to help extract liquid and compact the flesh. Refrigerate 24 hours.
Remove salmon from marinade, rinse under cold water and pat dry. Slice thinly and serve with toasted brioche as a canape or with greens as a salmon salad.
This recipe yields 8 to 10 servings.

## CITRUS SALAD

4 servings

### Source: Citrus Greats

### 2 romaine lettuce hearts

### 2 cups jarred citrus salad of orange and

### grapefruit sections, drained

### 2 tablespoons marmalade

### 2 tablespoons white wine or cider vinegar

### 1/3 cup extra-virgin olive oil

### Salt, to taste

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Chapter 1: A-M

### Freshly-ground black pepper, to taste

### 2 tablespoons chopped or snipped chives

Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.
This recipe yields 4 servings.
Comments: Fresh oranges and grapefruits may also be used but to supreme fruit takes extra time. To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.

## CITRUS SALAD WITH RASPBERRY VINAIGRETTE

2 servings

### Source: Citrus Greats

### \--salad---

### 1 large Asian pear

### 1 large orange, navel

### 1 large grapefruit, pink mixed greens

### water chestnut, slices onion, purple, sliced

### ginger, candied

### walnuts, roasted -dressing---

### 2 tablespoons oil, sesame

### 2 tablespoons oil, walnut

### 4 tablespoons vinegar, raspberry

### 1 teaspoon honey or

### 1 teaspoon sugar, brown

The orange, grapefruit, and Asian pear should be peeled, sectioned and all of the membrane should be removed.
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Citrus Greats
Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mound of greens, arrange alternating slices of pear, orange and grapefruit.
To add a variety of flavors and textures to the salad, toss in any desired amount of any or all of the following: thin slices of water chestnut, julienne strips of purple onion, little bits of candied ginger, and toasted walnuts.
For the dressing, mix all of the ingredients together in a blender, or whisk them together vigorously. If you like a little sweetness to your vinaigrette dressings, add a little honey, or a little brown sugar and mix in thoroughly.
Drizzle the dressing over the salad and serve.

## CITRUS SALSA

2 servings

### Source: Citrus Greats

### 1 Texas Red Grapefruit,

### peeled, sectioned and chopped

### 1 large Texas Orange,

### peeled, sectioned and chopped

### 1 medium tomato

### 1 cup diced green, red, and yellow bell pepper (use a mixture of all three peppers for best color contrast)

### 1 jalapeno pepper, seeded and minced

### 3 tablespoons chopped red onion

### 1 tablespoon chopped fresh cilantro

### 1 1/2 teaspoons sugar

### 1/4 teaspoon salt

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Chapter 1: A-M
Mix grapefruit, orange, peppers, onion, cilantro and seasonings. Seed and chop the tomato.
Combine all the salsa ingredients in a medium mixing bowl. Drain juice before serving.

## CITRUS SAUCE FOR CITRUS SECTIONS

1 servings

### Source: Citrus Greats

### 2 tablespoons Cornstarch, dissolved in

### 1/4 cup Lemon juice

### 1 teaspoon Grated orange rind

### 1 1/3 cups Orange juice

### 1/2 cup Sugar

### 1/4 cup Orange liqueur, or to taste

### Grapefruit

### and orange sections

Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear.
Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections.

## CITRUS TEA PUNCH WITH FRESH MINT

10 servings

### Source: Citrus Greats

### 10 cups boiling water

### 6 tea bags

### 6 cloves whole

### Zest of 1 lemon, removed in strips

### Zest of 1 orange, removed in strips

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### 2/3 cup sugar

### 1 can frozen lemonade - (12 oz), thawed

### 2 tablespoons mint leaves

### 10 mint sprigs

Pour boiling water over tea bags, cloves, lemon zest and orange zest. Cover. Let steep 5 minutes.
Use tongs to transfer tea bags to plate (when cool enough to handle, squeeze tea bags over pot to release all tea); stir in sugar until dissolved. Stir in lemonade. Chill several hours or up to 2 days.
One hour before serving, stir in mint leaves and refrigerate. Strain tea. Put ice cubes in chilled stemmed glasses. Pour in tea; garnish with mint sprig.

## CITRUS-AND-DRIED FRUIT COMPOTE

10 servings

### Source: Citrus Greats

### 1 cup water

### 2/3 cup sugar

### 3/4 cup dried apricot halves

### 1/3 cup dried tart cherries

### 1/4 cup golden raisins

### 2 cups pink grapefruit sections, (2 large)

### 2 cups orange sections, (3 large)

### 1 teaspoon chopped fresh mint

### Fresh mint sprigs, (optional)

Combine water and sugar in a saucepan; bring to a boil. Add apricots, cherries, and raisins; stir well. Cover, reduce heat, and simmer 10 minutes.
Pour mixture into a bowl; let cool. Stir in grapefruit, oranges, and
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chopped mint. Yield: 10 servings (serving size: 1/2 cup).

## CITRUS-CUMIN BARBECUED PORK

1 servings

### Source: Citrus Greats

### 1 boned and tied pork shoulder or butt

### 4 cloves garlic, thinly sliced

### 2 3/4 cups orange juice

### 1/4 cup lime juice

### 1 tablespoon grated orange peel

### 2 teaspoons ground cumin

### 1 teaspoon minced fresh oregano leaves or

### 1/2 teaspoon crumbled dried oregano

### 3/4 cup fat-skimmed chicken broth

### 1/4 cup dry white wine

### 5 1/2 tablespoons cornstarch mixed with

### 1 tablespoon water

### Salt and pepper

1. Without cutting the string, make small slashes all over meat. Tuck garlic slices into slashes.
2. In a large bowl, combine orange juice, lime juice, orange peel, cumin, and oregano. Add pork; turn to coat all sides. Cover and refrigerate at least 30 minutes or up to 1 day; turn meat over occasionally.
3. In a barbecue with a lid, mound and ignite 60 charcoal briquets on firegrate. When coals are covered with ash, in 20 to 30 minutes, push half to each side of the firegrate. To maintain heat, add 5 briquets to each side now and every 30 minutes of cooking. Lay a drip pan between the mounds of coals. Set grill in place. Or turn gas barbecue on high and heat, covered, 10 minutes, then adjust for indirect, medium heat; set a drip pan beneath grill.
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4. Place pork on grill over drip pan. Brush with a little of the marinade, then cover barbecue and open vents. Reserve 1/2 cup marinade to brush over meat occasionally as it cooks. Pour remaining marinade into a 2-to 3-quart pan.
5. Cook pork until a thermometer inserted into center of thickest part registers 165deg, at least 21/4 hours. Brush meat occasionally with the
1/2 cup of marinade.
6. Transfer the roast to a platter and let stand in a warm place at least
20 minutes (the interior is pink, but it will turn white as the meat rests).
7. Add broth, wine, and cornstarch mixture to pan with marinade. Stir over high heat until sauce is boiling.
8. Remove string and cut meat into thin slices. Offer sauce, salt, and pepper to add to taste.

## CITRUS-PINEAPPLE SALSA

4 servings

### Source: Citrus Greats

### 1 medium red grapefruit peeled/chopped

### 1 medium red bell pepper, diced

### 1 small orange, peeled/

### chopped

### 8 ounces crushed pineapple, undrained

### 2 green onions, thinly sliced

### 1 small jalapeno, seeded and chopped

### 1 tablespoon chopped fresh cilantro

### 1 teaspoon ground cumin

### 2 tablespoons fresh lime juice

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In medium bowl, combine all ingredients.

## CITRUS-ROSEMARY GRILLED TURKEY

12 servings

### Source: Citrus Greats

### 11 lbs. turkey - (to 12 lbs) Salt, to taste

### Freshly-ground black pepper, to taste

### 2 large pink grapefruit, peeled, halved

### (or 2 large peeled halved oranges)

### 3 slices fresh ginger

### 6 cloves garlic, unpeeled, crushed

### 4 rosemary sprigs

### 1 cup butter, melted

### Zest of 1 grapefruit or orange

### 1 slice fresh ginger

Remove giblets and neck from body cavity of turkey. Wash and set aside for gravy. Wash turkey and pat dry with paper towel.
Generously season cavity and skin with salt and pepper. Stuff neck and body cavity with grapefruits, 2 slices ginger, garlic and rosemary.
Combine butter, grapefruit zest and remaining slice ginger in small bowl. This will be used for basting, so keep warm.
Truss turkey, tying wings and legs as close to body as possible with string to keep from burning.
Arrange mound of charcoal in grill. Light and when covered with gray ash, push half of charcoal to one side of grill and half to other side.
Place small roasting pan in center to catch drips.
Place turkey on grill over drip pan and cover. Cook until thermometer
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inserted in thickest part of thigh reaches 165 degrees or until drumstick moves easily when twisted. Begin checking after 1 1/2 hours.
Turkey weighing 11 to 12 pounds will take about 2 1/2 hours to cook. Every half hour, add more charcoal to existing piles and baste turkey. If desired, soaked and drained wood chips may be added as well.
If turkey browns too quickly, cover affected parts with aluminum foil. If using gas grill, leave 1 section of burners unlit. Place small roasting
pan in center to catch drips. Heat on high 10 minutes, then reduce
heat to medium-low or low.
Place turkey on perforated part of broiler pan and place on grill over drip pan and cover. Cook as above, removing broiler pan for last 1/2 hour of cooking.
Remove turkey from grill, cover loosely with aluminum foil and rest
15 to 20 minutes before carving. This recipe yields 10 to 12 servings.
Each serving: 639 calories, 419 mg sodium, 262 mg cholesterol, 40 grams fat, 5 grams carbohydrates, 61 grams protein, 0.15 grams fiber
Comments: A conventional oven may be used with this recipe. Just place the stuffed turkey in a roasting pan, and add some extra garlic, ginger and rosemary around the bird.
Bake at 350 degrees until the meat's internal temperature reaches
165 degrees.

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## CITRUS-RUBBED WHOLE DUCK

3 servings

### Source: Citrus Greats

### 3 oranges

### 2 lemons

### 3 tablespoons coarsely-cracked black pepper

### 2 tablespoons salt

### 5 lbs. duck, whole

Preheat oven to 350degF.
Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving. This recipe yields 3 to 4 servings.

## CITRUS-SCENTED ROAST TURKEY WITH CRANBERRY SAUCE

6 servings

### Source: Citrus Greats

### 10 lbs. turkey -, (to 12 lbs), at room temperature

### salt, to taste

### freshly-ground black pepper, to taste

### 2 celery stalks, cut 2" lengths

### 1 yellow onion, quartered

### 1 orange, quartered

### 1 lemon, quartered

### 1 bay leaf

### 3 fresh parsley sprigs

### 1/4 cup unsalted butter, at room temperature

### 1 cup chicken stock

### === for the cranberry sauce ===

### 3 cups fresh or frozen whole cranberries

### 1 cup sugar

### grated zest and juice

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### of 1 orange

### 1 cup water

### 1 cinnamon stick, abt 3" long, broken in half

### 1/4 teaspoon ground cloves

### 1/4 cup coarsely chopped walnuts,

### toasted, (optional)

Position a rack in the middle of an oven and preheat to 425degF. Oil a V-shaped rack in a roasting pan.
Remove the neck, gizzard, and heart from the turkey and discard or reserve for another use. Rinse with cold water, inside and out; pat dry with paper towels. Season the cavity with salt and pepper and place the celery, onion, orange, lemon, bay leaf, and parsley in it. Truss if desired. Rub the outside of the bird with the butter and sprinkle with salt and pepper.
Place on the rack in the pan, breast-side down. Roast for 40 minutes, basting with pan juices after 20 minutes. Add the chicken stock to the pan and reduce the heat to 325 degrees; turn breast-side up and continue to roast, basting every 15 to 20 minutes with pan juices. Roast until golden and cooked through. After about 2 hours, start testing for doneness by inserting an instant-read thermometer into the thickest part of the breast away from the bone; it should register
165degF. Alternatively, insert it into the thickest part of the thigh; it should register 180degF. The turkey should roast a total of 2 1/2 to 3
1/4 hours.
As soon as the turkey is in the oven, begin to make the cranberry sauce: Sort the cranberries, discarding any soft ones. In a saucepan over medium-high heat, stir together the cranberries, sugar, orange zest and juice, water, cinnamon stick, and cloves. Bring to a boil, reduce heat to low, and cover partially. Simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 10 to 15 minutes.
Transfer to a bowl and let cool, then cover and refrigerate until serving. Stir in the roasted walnuts (if using) just before serving. You
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will have 4 1/2 cups of sauce.
Transfer the turkey to a warmed platter, cover loosely with aluminum foil, and let rest for 20 to 30 minutes before carving. Serve the turkey with the cranberry sauce.
This recipe yields 6 to 8 servings with leftovers.

## COFFEE ORANGE FUDGE CAKE

12 servings

### Source: Citrus Greats

### 1 package German chocolate cake mix

### 8 ounces Sour cream

### 1/2 cup Cooking oil

### 1/2 cup Water

### 4 Eggs

### 4 ounces Chocolate fudge pudding,

### instant

### 1/4 cup Coffee liqueur

### 2 tablespoons Orange peel

### 1 teaspoon Cinnamon

### 12 ounces Semisweet chocolate chips

### Confectioners sugar optional

Grease and flour a 10" fluted tube pan.
In a large bowl, combine the cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon.
Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly.
Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan.
Bake in oven for 50-60 minutes or until tested done.
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Cool on wire rack. Remove from pan. Sprinkle with confectioners' sugar if desired.

## COLESLAW WITH ORANGE-GINGER VINAIGRETTE

8 servings

### Source: Coleslaw Greats Coleslaw Greats

### 1 cup California s, pitted

### 1/2 tablespoon orange zest, grated

### 1/2 cup orange juice

### 3 tablespoons white wine or cider vinegar

### 2 cloves garlic, minced

### 1 teaspoon ground ginger

### 1 teaspoon salt

### 1/2 teaspoon black pepper

### 2 tablespoons olive oil or vegetable oil

### 1 package pre-cut coleslaw mix, (16 oz.)

### or

### 7 cups green and red cabbage, coarsely shredded

### 1 cup carrot, coarsely shredded

### 1 cup green onion, thinly sliced

Coarsely chop the s in 1/2-inch pieces; set aside.
To make the dressing: whisk together the zest, the juice, wine or vinegar, garlic, ginger and the salt and pepper.
Next, whisk in the oil. Combine the vegetables with the dressing. Per serving: about 116 calories and 4g fat.
.

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## COMPOSED CITRUS SALAD

6 servings

### Source: Picnic Greats

### 3 tablespoons Kikkoman teriyaki sauce

### 4 teaspoons vegetable oil

### 1 tablespoon honey

### 3/4 teaspoons grated lemon peel

### 1 tablespoon lemon juice

### 1 teaspoon grated fresh ginger root

### 3 large navel oranges*, peeled and segment

### 2 grapefruit*, peeled, segmented

### salad greens

Whisk together teriyaki sauce, oil, honey, lemon peel and juice, and ginger; set aside. Arrange orange and grapefruit segments on 6 plates lined with salad greens.
Whisk dressing; spoon about 1 tbs over each salad.
*Other fresh fruits (strawberries, kiwi, pineapple, papaya, pears, apples) may be substituted for part or all of the citrus.

## COOKED CRANBERRY AND ORANGE RELISH

1 servings

### Source: Citrus Greats

### 1/2 cup Water

### 1/2 cup Orange juice

### 3/4 cups Sugar

### 1 bag Whole fresh cranberries

### \- (12 oz)

### 1 tablespoon Grated orange rind

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Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously.
Add the cranberries and cook only until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature. Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake. This recipe yields 3 to 4 cups of relish.

## CRANBERRY ORANGE SALAD

6 servings

### Source: Citrus Greats

### 1 md Orange

### 1/2 cup Raw Cranberries

### Sugar substitute equal to 1

### T sugar

### 1 package Sugar free gelatine,

### red

### 3/4 cups Boiling water

### 1/2 cup Cold water

### Ice cubes

Quarter the orange and remove seeds.
Combine orange and cranberries in food processor and chop finely. Add sugar substitute and set aside. dissolve gelatine in boiling water.
Combine cold water and enough ice cubes to make 1 cup ice water. Add water to gelatine and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a cup mould or an 8 inch square pan which has been sprayed with Pam.
Chill until firm.

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## CRANBERRY RELISH

Servings: --

### Source: Citrus Greats

### 3 cups fresh cranberries

### 1 cup sugar

### Juice of 1 lemon

### Zest of 1 lemon

### Zest of 1 orange

### 3/4 cup fresh orange juice

### 1/4 cup crystallized ginger, chopped fine

In food processor, pulse 2 cups cranberries until chopped. In saucepan over medium heat, combine sugar, citrus zests, orange juice, and ginger. Bring to a simmer; cook for 10 minutes.
Add chopped cranberries; cook, stirring, until thickened, about 15 minutes. Remove from heat. Stir in remaining cranberries and lemon juice.
Transfer to medium bowl to cool, about 20 minutes. Cover, and refrigerate.
Makes 2 cups.

## CRANBERRY-ORANGE BREAD

1 servings

### Source: Citrus Greats

### 2 cups sifted flour

### 1 cup sugar

### 1 1/2 teaspoons baking powder

### 1/2 teaspoon soda

### 1/2 teaspoon salt

### 1 egg, beaten

### Juice and grated zest of 1 orange

### 2 tablespoons butter

### Boiling water

### 1 cup chopped walnuts

### 1 cup chopped cranberries

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Sift together flour, sugar, baking powder, soda and salt. Stir in egg.
Combine orange juice and zest, butter and enough boiling water to make 3/4 cup.
Stir into flour mixture, mixing only until moistened throughout. Stir in nuts and cranberries.
Turn into well-greased 8x4-inch loaf pan.
Bake at 350degF degrees 1 hour or until wood pick inserted in center comes out clean. (It is natural for top of this loaf to crack while baking.)
Remove bread from pan, cool on wire rack. Wrap in foil and refrigerate overnight.

To serve, slice thin and spread with butter or cream cheese. Makes 1 loaf or 8 servings.

## CRANBERRY-ORANGE RELISH

1 servings

### Source: Citrus Greats

### 3/4 lbs. cranberries

### 1 cup sugar

### 1 cup water

### 6 oranges, peeled, sectioned

### 1/2 red onion, thinly sliced

### 1/3 cup cilantro, chopped

### 2 1/2 tablespoons olive oil

### 2 tablespoons white vinegar

### Salt, to taste

### Freshly-ground black pepper, to taste

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Bring cranberries, sugar and water to boil in saucepan and simmer 15 minutes until cranberries are cooked to thick sauce. Transfer to bowl to cool.
When cooled, add oranges, onion, cilantro, olive oil, vinegar and salt and pepper to taste. Mix well. Chill until ready to serve.
This recipe yields 4 cups.

## CRANBERRY-ORANGE SALSA

1 servings

### Source: Citrus Greats

### 2 cups dried cranberries

### 3/4 cups orange juice

### 1 tablespoon orange zest, minced

### 2/3 cups pecans, toasted

### 4 teaspoons chile powder, red, mild

Put all the ingredients in a blender jar and puree until smooth. As a dip with chips or a topping on poultry or pork.

## CRANBERRY-ORANGE TART

6 servings

### Source: Citrus Greats

### 1 cup slivered almonds

### 1/2 cup butter, cut up brown sugar

### 1 1/2 cups flour

### 1 egg

### 1/4 cup orange juice

### 1 envelope unflavored gelatin

### 1 cup orange marmalade

### 4 1/2 cups fresh or frozen cranberries

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In food processor, chop almonds until ground. Add butter, 3 tablespoons packed brown sugar, 1 cup flour and egg. Cover and process until mixture forms ball. Add remaining flour.
Cover and process again until mixture forms ball. Press dough into
9-inch Springform pan, forming 2-inch-high crust on all sides. Chill crust 20 minutes.
Bake at 350degF 20 to 25 minutes or until edges are golden. Cool.
In saucepan combine orange juice and gelatin. Let stand 5 minutes to soften, then stir over low heat until gelatin is completely dissolved.
Stir in 2/3 cup marmalade and 1/2 to 3/4 cup packed brown sugar. Bring mixture to boil. Stir in cranberries. Reduce heat to simmer.
Cover and simmer 10 minutes. Remove from heat and skim off foam. Pour mixture into cooled crust. Chill tart several hours or overnight.
To serve, remove sides of Springform pan and place tart on serving platter. Melt remaining marmalade and brush over tart.
Makes 1 (9-inch) tart.

## CRANBERRY-ORANGE TRIFLE

8 servings

### Source: Citrus Greats

### CRANBERRY SAUCE

### 1 (12-ounce) fresh cranberries

### 1 1/2 teaspoons grated orange rind

### 1 1/4 cups fresh orange juice, (about 6 oranges)

### 1/2 cup sugar

### 1/2 cup water

### CUSTARD

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### 1 3/4 cups 2% reduced-fat milk, divided

### 1 large egg

### 1/3 cup sugar

### 3 tablespoons cornstarch

### 1/4 teaspoon salt

### 1 teaspoon vanilla extract

### REMAINING INGREDIENTS

### 4 large navel oranges, (about 2 pounds)

### 3 (3-ounce) ladyfingers, (36)

### 1/2 cup reduced-calorie frozen whipped topping, (optional)

### 8 teaspoons toasted sliced almonds, (optional)

To prepare the cranberry sauce, combine the first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Press the cranberry mixture through a sieve over a bowl, reserving 1 2/3 cups cranberry puree, and discard solids. Cover sauce and chill.
To prepare the custard, combine 1/4 cup milk and egg in a small bowl, and stir well with a whisk. Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan, and gradually add 1 1/2 cups milk, stirring with a whisk until well-blended. Bring to a boil over medium heat, and cook 1 minute, stirring mixture constantly. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to
remaining milk mixture, stirring constantly. Cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, and stir in vanilla. Pour into a bowl, and cover surface of custard with plastic wrap. Chill.
Peel oranges, removing white pithy part. Cut each orange in half lengthwise. Cut each half crosswise into thin slices; set aside.
Split ladyfingers; tear each half into thirds. Line the bottom of a
3-quart straight-sided glass bowl or trifle bowl with half of ladyfingers. Spoon 1 cup custard over ladyfingers. Spoon half of the cranberry sauce over the custard. Arrange half of orange slices over the cranberry sauce and around the inside edge of bowl. Repeat the procedure, ending with orange slices. Cover and chill 8 hours. Top
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each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired.

  NOTES : Make-ahead tip: You can prepare the cranberry sauce and custard up to three days in advance; cover and chill separately. Then assemble the trifle the day before, and store in the refrigerator.

## CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS

8 servings

### Source: Cuban Greats

### === PORK TENDERLOINS, CUBAN STYLE ===

### 1 2/3 lbs. pork tenderloin - (to 2 lbs), trimmed

### = (average pkg weight for 2 pieces)

### Extra-virgin olive oil, for drizzling

### = (or vegetable oil)

### 1 small onion, minced

### 4 cloves garlic, finely chopped

### 2 limes, zested

### 1 large orange, zested

### 1 teaspoon coarse salt

### 1 teaspoon coarsely-ground black pepper

### 1 teaspoon dried oregano

### === CUBAN SWEET ROLLS ===

### 8 crusty rolls

### = (such as Portuguese rolls, torpedo

### loaves or muffaletta style round rolls)

### 4 teaspoons sugar

### === PLANTAINS ===

### 1/4 cup corn oil

### 4 black (ripe) plantains

### 1 teaspoon fine salt

### === RELISH FOR SANDWICHES

### ===

### 6 dill pickles, chopped

### 1/2 cup sweet red pepper relish

### 2 scallions, chopped

### === SANDWICH FIXINS ===

### 1 lb. shaved ham, from the deli counter

### 1 lb. shaved Swiss cheese, from the deli

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### counter

### 4 tablespoons butter, for toasting

### sandwiches

### Frozen Mohito Slushes, (see recipe)

Preheat oven to 425 degrees.
Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place
in oven with meat for 5 minutes to crust rolls and set sugar. Authentic
Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
Preheat a stovetop griddle over medium-high heat.
Heat 1/4 cup corn oil in a heavy skillet over medium-high heat. Peel plantains and cut in half lengthwise, then slice each half into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
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Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
Serve with a few slices of plantains per person as a side dish. Frozen

Mohitos Slushes make a great drink or dessert. This recipe yields up to 8 servings.

## CUMIN-CRUSTED BEEF STEAKS WITH ORANGE-OLIVE RELISH

4 servings

### Source: Citrus Greats

### 4 boneless beef chuck eye, or chuck top blade steaks, cut

### 3/4 inch thick (about 1-1/2 pounds)

### 2 medium oranges

### 1 1/2 teaspoons ground cumin

### 1 teaspoon salt

### 1/2 teaspoon pepper

### 1 jar (7ounces) roasted red peppers, diced

### 1/3 cup coarsely chopped

### Kalamata olives

### 1/3 cup diced red onion

### Orange slices and Kalamata olives

1. Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 teaspoons seasoning for relish.
2. Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan; cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12 minutes) for medium rare to medium doneness, turning once.
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3. Meanwhile peel and dice enough reserved oranges to measure 1 1/2
cups. Combine diced oranges, red peppers, olives, onion and reserved
2 teaspoons seasoning in medium bowl; mix well. Serve steaks with relish. Garnish with orange slices and olives.

* Start to finish: 30 Minutes

## CUMIN-ORANGE BEANS WITH LINGUINE

1 servings

### Source: Citrus Greats

### 1 lb. fresh beans (see notes)

### 1 orange, rinsed

### 1/2 lb. dried linguine

### 1 tablespoon olive oil

### 1 tablespoon cumin seed

### 1 clove garlic, minced

### 1 cup thinly sliced green onions

### 1 cup cherry tomatoes, halved

### 1 cup vegetable or chicken broth

### Salt and pepper

1. In a 5-to 6-quart pan over high heat, bring about 3 quarts water to a boil.
2. Trim ends and pull any strings from beans; rinse beans.
3. With a vegetable peeler, cut thin peel (colored part only) from orange. Cut enough of the peel into fine shreds to make 1 tablespoon. Cut orange into wedges.
4. When water boils, add linguine and cook 6 minutes. Add beans and cook until pasta and beans are tender to bite, 5 to 7 minutes longer. Drain and pour into a wide, shallow bowl.
5. Meanwhile, in a 10-to 12-inch frying pan over high heat, stir olive
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oil and cumin until seed is fragrant, about 1 minute. Add garlic, onions, and cherry tomatoes; stir until tomatoes are hot, about 2 minutes.
6. Add broth and orange peel; bring to a boil. Pour over noodles and beans, mix, and season to taste with salt and pepper. Serve with orange wedges to squeeze juice onto each portion.
MAKES: 3 or 4 servings.

## CURRIED SCALLOPS IN CREAM SAUCE

4 servings

### Source: Citrus Greats

### 8 lg Fresh scallops

### 1 1/4 cups Water

### 1 sl Lemon

### 1/2 Bay leaf

### 1 1/2 lbs. Potatoes, cut in pieces

### 5 tablespoons Butter

### Salt to taste

### Fresh ground pepper to taste

### 3 ounces Button mushrooms, sliced

### 2 Shallots, finely chopped

### 1 teaspoon Curry Powder

### 1/4 cup All-purpose flour

### 3 tablespoons Whipping cream

### 2 tablespoons Chopped fresh parsley

### Fresh bay leaves (opt) Lemon twists (opt) Lime twists (opt) Fresh dill sprigs (opt)

Wash scallops, remove roe. scallops dry and cut in slices.
Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If necessary, add enough water to reserved liquid to make 1-1/4 cups liquid. Cook potatoes in boiling, salted water until tender. Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag.
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Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute. Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.

## DIABETIC CITRUS ICE

5 servings

### Source: Citrus Greats

### 1/4 cup granulated sugar replacement

### 1 cup unsweetened orange and grapefruit juices

### 1 cup water

### 1 envelope unflavored gelatin

### 1/4 cup lemon juice

Combine sugar replacement, water and gelatin in a saucepan. Bring to a boil, reduce heat and simmer for 5 minutes. Cool slightly and then add in the juices. Transfer to freezer trays and freeze until mushy. Scrape into mixing bowl and beat until just loosened. Return to
freezer tray.

## EASY AND ELEGANT LEMON MOUSSE

4 servings

### Source: Citrus Greats

### 2 1/2 teaspoons lemon rind, finely grated

### 1 cup whipping cream

### 1 1/4 cups sugar

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### 3 tablespoons lemon juice

Chill bowl and beaters for electric mixer in freezer until ready to use. Reserve 1/2 teaspoon of the grated lemon rind. In chilled bowl, whip
remaining ingredients until light and fluffy.
Serve in stemmed glasses or individual souffle dishes. Garnish with remaining grated lemon rind.
Makes 4 servings, 1/2 cup each.
* Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. If you make it more than an hour prior to serving, add 1 tablespoon sweetened condensed milk, which will stabilize the mousse and keep it from weeping.
Variation Prepare mousse using lime instead of lemon. Halve and seed two papayas, fluting edges. Using a pastry bag fitted with a star tip, pipe mousse into papaya halves. Garnish with lime slices.
Author Note: Serve this light and refreshing citrus dessert after a hearty dinner, or as a counterpoint to a spicy meal such as curry. For a variation, you can substitute lime juice and rind for the lemon.

## ENGLISH ORANGE MARMALADE

6 servings

### Source: Citrus Greats

### 4 Oranges

### 1/2 Grapefruit

### 1/3 Lemon

### Sugar

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Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters.
Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours.
Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon.

## ENGLISH ORANGE TRIFLE

12 servings

### Source: Citrus Greats

### 1 package pillsbury date

### or cranberry, quick bread mix - trifle mixture---

### 1/4 cup orange-flavored, liqueur or orange juice, up to 1/2

### 1 package vanilla pudding

### and, pie filling (not ins (3.5 oz)

### 2 cups milk

### 1 tablespoon grated orange peel

### 1 cup whipping cream, whipped

### 1 jar (1 1/2 cups),

### orange marmalade or (12 oz)

### \--frosting---

### 1 cup whipping cream

### 1 tablespoon powdered sugar

Heat oven to 350degF. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread mix according to directions and cool completely.
Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. Cover; let stand for about
2 hours. Meanwhile, in a medium saucepan, combing the pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, remove from heat. Cover surface with
plastic wrap, and cool 1 hour. Fold whipped cream into cooled
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pudding.
Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture. Starting with the bread squares, repeat layers 2
more times. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight.
Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.

## FIELD SALAD WITH CITRUS VINAIGRETTE AND SUGARED PECANS

8 servings

### Source: Citrus Greats

### Cooking spray

### 1/4 cup chopped pecans

### 2 teaspoons sugar

### 1/8 teaspoon ground red pepper

### 10 cups gourmet salad greens

### 3/4 cup Citrus Vinaigrette (see below)

### 2 navel oranges, peeled and sectioned

### 1/4 cup sweetened dried cranberries, (such as Craisins)

### CITRUS VINAIGRETTE

### 1/2 cup fresh orange juice, (about 1 orange)

### 1/3 cup fresh grapefruit juice

### 2 tablespoons fresh lemon juice

### 1 tablespoon extra-virgin olive oil

### 1 tablespoon honey

### 1 tablespoon Dijon mustard

### 1 tablespoon low-sodium soy sauce

### 2 teaspoons fresh ginger, peeled and minced

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Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1
minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
Combine greens, Citrus Vinaigrette, and orange sections in a large bowl; toss well. Place 1 cup greens mixture on each of 8 plates; top each serving with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.
CITRUS VINAIGRETTE
Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.
Yield: 1 1/3 cups (serving size: 1 tablespoon).

  NOTES : Store vinaigrette in an airtight container in the refrigerator for up to 1 week.

## FISH CITRUS SALAD

4 servings

### Source: Citrus Greats

### \--SALAD---

### 1 lb. Large Fish Fillets;

### such as salmon, halibut or shark

### White Wine

### 1 lg Onion, sliced and separated into rings

### 4 md Oranges, or

### 2 Grapefruit

### 2 md Avocados

\---DRESSING--- 1/3 c Olive Oil 1/4 c Grapefruit Juice ts Mustard Salt
Ground Pepper
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Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine along with the onion slices for about 8 minutes. Let them cool in the liquid, then strain it off.
Peel the oranges and slice thinly crosswise. Remove the seeds. For grapefruit, peel and section, then cut the sections into 2 or 3 pieces. Peel the avocados and cut into cubes. Toss the avocado in a bit of the grapefruit juice.
To make the dressing, blend the oil, juice, and mustard. Salt and pepper to taste.
To serve the salad family-style, toss the ingredients with the dressing and serve.
For a fancier presentation, line the bottom of a salad plate with overlapping slices of orange, surround it with avocado cubes and pile the fish cubes in the center.
Drape the onions over the fish and drizzle with the salad dressing. Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat: g,
Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5 g.

## FRESH WATERMELON WITH COOL CITRUS MASCARPONE

4 servings

### Source: Citrus Greats

### 1 medium watermelon

### 1 cup mascarpone cheese

### 1 orange, zested, segmented, juices set aside

### 2 lemons, zested, segmented, juices set aside

### 1 grapefruit,

### zested, segmented, juices set aside

### 2 tablespoons sugar

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Cut watermelon in half lengthwise. Using a melon baller, cut into balls and place in a shallow serving bowl.
In a blender, mix the mascarpone and the citrus fruit juices and the sugar until smooth. If too thick, thin with a little water (it should be as thick as yogurt). Drizzle the mascarpone over the watermelon balls and sprinkle the fruit segments over and serve cool.

## FROZEN CITRUS PIE

6 servings

### Source: Citrus Greats

### 1 cup 6 oz. lemonade concentrate

### 3 1/2 cups Thawed whipped topping

### Yellow food coloring, opt.

### 1 pint Vanilla ice cream, softened

### 1 Ready graham cracker crust

Place concentrate in large mixing bowl and beat about 30 seconds. Gradually, spoon in ice cream and blend.
Fold in whipped topping and add food.

## FRUIT AND RED PEAR SALAD WITH CITRUS VINAIGRETTE

4 servings

### Source: Tangerine Greats

### 1/2 cup grapefruit juice

### 1/4 cup tangerine juice

### 1 teaspoon minced shallot

### 1 tablespoon Grand Marnier

### 1 tablespoon olive oil

### 1 teaspoon honey mustard

### Freshly-ground black pepper, to taste

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### 1 tablespoon minced chives

### 4 cups mixed greens

### 1 cored red pear, cored, and cut into 12 wedges

### 1 pink grapefruit, peeled, sectioned

### 1/2 small pomegranate seeds

Whisk together grapefruit juice, tangerine juice, shallot, Grand Marnier, oil and mustard until well blended. Stir in pepper to taste and chives. Cover and let stand 30 minutes for flavors to meld.
Arrange 1 cup mixed greens on each of 4 plates. Top each with 3 slices pear and 1/4 of grapefruit sections. Sprinkle each with pomegranate seeds. Serve with citrus vinaigrette.
This recipe yields 4 servings.
Each Serving: 115 calories; 36 mg sodium; 0 cholesterol; 4 grams fat;
18 grams carbohydrates; 3 grams protein; 1.14 grams fiber.

## FRUIT AND SHRIMP SALAD - (YAM POLAMAI)

4 servings

### Source: Tangerine Greats

### 2 cups assorted fruits sliced: apples, pears, tangerine, grapefruit, pomelo, grapes, mandarin oranges

### 2 tablespoons oil

### 1 shallot, thinly sliced

### 3 cloves garlic, thinly sliced one lime, juice of

### 1 teaspoon kosher salt

### 1 teaspoon sugar, or to taste

### 1/4 cup cooked shrimp

### 2 tablespoons toasted peanuts, chopped

### 1 fresh red chili, seeded, finely chopped

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Cut fruit into bite-sized pieces. If using pomelo, peel individual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from turning brown.
In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels.
In a medium bowl, combine lime juice, salt, and sugar and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss
to coat evenly with dressing. Taste and adjust seasoning if necessary.
Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile.
Serves 4 with other dishes.
Variation: Use cooked and shredded chicken or pork in place of shrimp.

## HALIBUT FISH TACOS WITH GUACAMOLE SAUCE

4 servings

### Source: Citrus Greats

### 4 fresh halibut steak or filets -, (6 to 8 oz ea)

### Extra-virgin olive oil, for drizzling

### Salt, to taste

### Freshly-ground black pepper, to taste

### 1 lime, juiced

### 3 small to medium ripe Haas avocados, pitted, and

### scooped from skins with a large spoon

### 1 lemon, juiced

### 1/2 teaspoon cayenne pepper

### 1 cup plain yogurt

### 1 teaspoon coarse salt

### 2 plum tomatoes, seeded, chopped

### 2 scallions, thinly sliced

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### on an angle

### 1 heart Romaine lettuce

### 12 soft flour tortillas - (6" dia)

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste.
Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow.
Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
This recipe yields 4 servings, 3 fish tacos each.

## JULEKAGE (DANISH CHRISTMAS FRUIT LOAF)

16 servings

### Source: Citrus Greats

### DOUGH 4 1/4 cups all-purpose flour, divided

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### 3 tablespoons granulated sugar, divided

### 1/3 cup almonds, chopped

### 1/3 cup raisins

### 1/4 cup nonfat dry milk

### 2 tablespoons candied citron, chopped

### 2 tablespoons candied lemon peel, chopped

### 2 tablespoons candied orange peel, chopped

### 1 teaspoon salt

### 1 teaspoon grated lemon rind

### 1/2 teaspoon ground cardamom

### 1 package dry yeast, (about 2

### 1/4 teaspoo

### 1/2 cup warm water, (100[?] to

### 110[?])

### 6 tablespoons butter or stick margarine, softened

### 1 teaspoon vanilla extract

### 2 large eggs, lightly beaten

### Cooking spray

### 1 tablespoon fat-free milk

### 1/8 teaspoon salt

### 1 large egg

### 1 tablespoon turbinado or granulated sugar

### GLAZE

### 1/2 cup powdered sugar

### 2 teaspoons water

### 1/4 teaspoon almond extract

To prepare dough, lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.
Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth
and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85degF), free from drafts, 1 hour and 45 minutes. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
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Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.
Preheat oven to 375degF.
Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado sugar. Bake at
375degF for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl. Drizzle over loaf.
(serving size: 1 slice) Description:
"Typically baked with candied citrus rind and either spiced apples or dried fruit (our choice), this rich Scandinavian sweet bread is then crowned with a sweet, snowy-white glaze."

## KELA KA RAITA (BANANA YOGURT RELISH)

1 servings

### Source: Citrus Greats

### 1/4 teaspoon whole cumin seeds, (heaping)

### 1/2 cup plain yogurt

### 1/2 tablespoon minced cilantro

### 1 teaspoon finely minced fresh ginger

### salt, to taste

### 1/2 tablespoon freshly squeezed lime juice

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Chapter 1: A-M

### 1 large banana, (peeled), thinly sliced

The yogurt-based condiments known as raitas in India are an invaluable accompaniment to intensely spicy foods as the sooth and cool. The most common raita in Indian restaurants in the United States is cucumber raita. This recipe is for a rarer banana raita that is both sweet and tropical flavored and thus a good companion for the pungently fiery dishes of southern India.
In a heavy, dry skillet over low heat, gently toast whole cumin seeds, stirring gently and often, until they turn a shade darker and grow aromatic. Be careful not to burn them or theyUll taste nasty. Then crush them with a mortar and pestle. Combine the yogurt, spices and citrus juice in a small serving bowl and stir until smooth. Mix in the banana slices. Cover and refrigerate about an hour. Serve the same day.

## MANGO PINEAPPLE GRANITA

1 servings

### Source: Citrus Greats

### 1-1/4 cup frozen mango chunks

### 1-1/4 cup fresh pineapple chunks,

### canned or frozen be used

### 2 cups papaya nectar, (orange juice be substituted)

### 1/2 cup honey, (star thistle, orange blossom or other light citrus honey)

### 2 large limes, juice only

Blend all ingredients in a blender or food processor.
Freeze according to ice cream machine manufacturers instructions.
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Citrus Greats
The granita is smoothest when served immediately. Pack in an airtight container and freeze for storage.
The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing.
Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices.

## MARGARITAS

2 servings

### Source: Citrus Greats

### 3 ounces tequila blanco

### 1 ounce Cointreau or triple sec

### 1 ounce fresh lime juice

### 1 cup coarsely cracked ice

### Coarse sea salt for coating rims of glasses

### Several lime wedges

In a cocktail shaker or a jar with a lid, combine the tequila, Cointreau, lime juice and ice. Shake 12 to 15 times. Remember, the more you shake, the more the ice will diffuse into the drink.
Spread salt on a small, flat plate. Moisten the rims of two 6-oz. glasses, preferably long-stemmed, with the lime wedges and invert onto the plate of salt, then shake off any excess. Strain the margarita mixture into the glasses and serve immediately.
Comments: There are as many tales about who first concocted that most popular tequila drink, the margarita, as there are variations on making one. Since the drinking of mezcal and tequila with citrus juice has been around for centuries, and a lick of salt is a traditional accompaniment, only a slight modification was necessary to change
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this most Mexican of flavors into one of todays favorite cocktails. It's simple to add your signature to the traditional margarita. Begin with this basic recipe, then try one or more of the following:
Author Note: Experiment with different ages and styles of tequila. Author Note: Substitute another fruit liqueur for the Cointreau
(orange liqueur).
Author Note: Substitute orange juice or another fruit juice for the lime juice (match it to the fruit liqueur you choose).
Author Note: Add freshly ground pepper or finely grated lime zest to the margarita salt.
Author Note: Add a dash of Tabasco sauce to the finished margarita. Author Note: Instead of shaking the margarita, blend it. To make a
frozen version, prepare the margarita in a blender or mix it with
about 3 cups crushed ice. To make an especially summery drink, add about 2 cups fruit puree, such as watermelon or strawberry.

## MARINATED PRAWNS WITH TARRAGON MAYONNAISE

1 servings

### Source: Citrus Greats

### 2 lbs. medium prawns, shelled and deveined

### 1 orange, juice of

### 2 lemons, juice of

### 3 limes, juice of

### 1/2 cup olive oil, (to 1 cup)

### 1 medium onion, sliced thinly

### 1 cup mayonnaise

### 2 tablespoons Dijon mustard

### 2 tablespoons finely chopped fresh tarragon

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Citrus Greats
Make a vinaigrette out the citrus juices and the olive oil, adding salt and pepper to taste. You may need to add more citrus juice or oil, depending on how juicy the fruits. Add the sliced onions and set aside in a large bowl.
Bring a large pot of salted water to a boil. Plunge the prawns in the boiling water and remove them when they are just cooked through - about 30 seconds. Place them immediately in the vinaigrette, stirring to coat all the prawns. Refrigerate overnight in the vinaigrette.
To make dipping sauce, simply combine the mayonnaise, mustard and tarragon.
To serve, drain the prawns from the vinaigrette and serve on a platter with the sauce in a bowl in the center.

## MELON-CITRUS MINGLE

20 servings

### Source: Citrus Greats

### 1 honeydew melon, halved

### 1 large cantaloupe, halved

### 10 pink grapefruit, peeled and sectioned

### 10 oranges, peeled and sectioned

### 4 oranges, juice of

### 1 pineapple, peeled and cubed

### 1 20 oz can pineapple chunks in juice

### 6 medium bananas, cut in

### 1/4-inch

### to 8 bananas

### 1/2 lb. bing cherries, pitted or 1

### 2 cherries, drained

Scoop out melon balls, or peel melons and cut into cubes.
Combine all ingredients in a large plastic container; stir gently to coat bananas with fruit juices and prevent darkening. Cover tightly; chill
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Chapter 1: A-M

well.

Note: May be stored in refrigerator 1week.

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Citrus Greats

## Chapter 2

### N-Z

## PANCETTA WRAPPED "CONTESSA" TIGER PRAWNS

1 servings

### Source: Citrus Greats

### 6 extra large contessa tiger prawns

### 6 fresh basil leaves

### 6 extra thin slices pancetta or bacon

### 2 cups loose organic mixed greens

### 1 bulb fresh Belgian endive

### 2 blood oranges (or 2 regular oranges)

### 1/2 cup olive oil

### Juice from 1/2 lemon Juice from 1/2 lime Salt and pepper

Slit prawns and insert basil leaves. Then wrap stuffed prawns with pancetta. Separate endive leaves. Peel and segment on orange. Squeeze juice from remaining orange.
Combine all citrus juices and slowly whisk in olive oil. Season with salt and pepper to taste. Saute prawns in a teaspoon olive oil over
medium heat until lightly brown.
Then put in 350degF oven from 6 - 8 minutes. Place endive on plate. Toss greens with 2 tbs. Citrus vinaigrette and place over endive. Top with prawns and garnish with blood orange segments. Serves 2.

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## PASTA PRIMAVERA

6 servings

### Source: Citrus Greats

### 4 tablespoons salt

### 1/2 lb. green fettuccine

### 1/2 lb. regular egg fettuccine

### 1/3 cup olive oil

### 1/2 cup finely chopped purple onion

### 3/4 lbs. snow peas

### 1/3 lb. sugar snap peas

### 3/4 lbs. sliced prosciutto, coarsely julienned

### 2 ripe plum tomatoes

### 2 sweet red peppers, finely julienned

### 8 scallions, cut in 1/2" pcs.

### 1/2 cup chives, basil or other fresh herbs

### black pepper to taste

### 4 tablespoons raspberry vinegar

### 1/4 cup parmesan cheese

### 1 black olives

### grated zest of 1 orange, lemon or lime

Bring 4 qts water to a boil; add 2 tbls salt and stir in fettuccine. Cook until tender but still firm; drain immediately. Transfer the pasta to a large bowl, add the olive oil and chopped onion; toss gently. Let cool to room temp.
Bring another 4 qts water to a boil. Add 2 tbls salt and the peas. Cook for 1 minutes, drain and immediately plunge peas into ice water. Let stand 10 min; drain and pat dry.
Add peas to pasta along with prosciutto, tomatoes, red papper, scallions and chives or herbs to taste. Season with salt and pepper, sprinkle on raspberry vinegar to taste, and toss gently.
Toss the pasta primavera with the parmesan. Arrange on serving platter. Scatter olives and citrus zest over the pasta and serve at room temp.

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Citrus Greats

## ROASTED BEET AND CITRUS SALAD

4 servings

### Source: Citrus Greats

### 2 bunches beets - (abt 6) Nonstick cooking spray Salt, to taste

### 1 cup Creamy Cucumber

### Dressing, see below

### 4 cups shredded red cabbage

### 3 oranges

### 2 dill sprigs

### === CREAMY CUCUMBER DRESSING ===

### 1 cucumber, peeled

### 1 package firm low-fat tofu - (12.3 oz)

### 4 cloves garlic, minced

### 1 tablespoon lemon juice

### 1 teaspoon salt

### 1 tablespoon minced fresh dill

### Nonfat milk, (optional)

Cut tops off beets, leaving about 2 inches of stems. Spray 13-by
9-inch baking pan with nonstick cooking spray. Add beets and spray lightly with nonstick cooking spray. Season with salt to taste. Roast at
450 degrees until beets are tender, 45 to 55 minutes.
Meanwhile, make Creamy Cucumber Dressing: Cut cucumber into
2-inch chunks. Process in food processor or blender until pureed, then blend in tofu until smooth, about 3 minutes. Blend in garlic, lemon juice and salt. Add dill and blend just until mixed, 30 seconds. If dressing thickens upon standing stir in a little nonfat milk. (Makes
2-1/2 cups)
Shred cabbage if not using pre-shredded and peel oranges and cut into 1/2-inch slices. Set aside.
Remove beets from oven when tender and let stand until cool enough to handle. Cut off stem and root ends, then peel. Cut beets into
1-inch cubes.
Arrange beets and oranges on bed of shredded red cabbage. Serve
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Chapter 2: N-Z
with Creamy Cucumber Dressing and garnish with dill. This recipe yields 4 servings.
Each serving: 136 calories; 356 mg sodium; 0 cholesterol; 1 gram fat;
30 grams carbohydrates; 6 grams protein; 2.30 grams fiber.

## SMOKED TROUT MOUSSE WITH ORANGE AND CHIVES

Servings: --

### Source: Citrus Greats

### 1 1/4 cups fromage blanc or quark

### 3 ounces cream cheese, at room temperature

### 3 large garlic cloves, finely chopped

### 1/2 teaspoon salt

### pn of cayenne pepper

### 1/4 lb. smoked trout fillet, skinned and coarsely chopped

### Finely shredded zest of 2 oranges

### 2 tablespoons snipped fresh chives,

### plus 1-inch lengths for garnish

### 35 cracked-pepper water biscuits

### or cocktail-size pumpernickel bread slices

In a food processor, combine the fromage blanc, cream cheese, garlic, salt and cayenne and process until smooth. Add the smoked trout and half the orange zest, and pulse a few times just to combine.
Transfer to a bowl and gently stir in the snipped chives. Cover and
95
Citrus Greats
refrigerate for 2 to 4 hours.
Scoop the mousse into small souffle dishes or other serving bowls. Let stand at room temperature for 30 minutes before serving. Scatter the remaining orange zest and the chive lengths over the top of the mousse and serve with the water biscuits.
Comments: For citrus zest, choose organic fruit if possible and be sure to scrub the fruit well to remove any wax or residue. Cut off only the thin, colored portion of the rind, taking care not to include the bitter white pith. You can use a zester, a tool designed to remove the zest in long, thin strips. A vegetable peeler or a paring knife can also be used, but these tools often produce pieces that are short but wide and need further slicing.
Zest may be removed with the fine rasps of a handheld grater as well. Fromage blanc is a French-style fresh cheese made from cow's milk. Quark is the German version. Both are tangy and naturally low in fat and are increasingly available in well-stocked food stores. Small-curd cottage cheese or pot cheese may be substituted. If using the former, whirl briefly in a food processor to refine the texture.
Note: For a more pungent spread, double the amount of smoked trout.

## SUMMER BERRIES WITH YOGURT-CITRUS SAUCE

4 servings

### Source: Citrus Greats

### raspberries, blackberries, blueberries, strawberries

### green grapes

### butter cookie or shards of waffle cone

### sauce

### 1 cup plain yogurt

### 1/4 cup honey

### 2 teaspoons lemon juice, fresh squeezed

### 2 teaspoons lime juice, fresh squeezed

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### 1/2 teaspoon lemon peel, finely shredded

### 1/2 teaspoon lime peel, finely shredded

Divide fruit between 4 goblets or parfait glasses. Spoon sauce over each and garnish with cookie.
Description: "Finely shredded lime zest adds a special "zing" to this berry dessert. For a refreshingly different dessert in summer or winter, try using frozen, partially thawed berries."

## THAI GREEN CURRY CHICKEN WITH BASIL

6 servings

### Source: Citrus Greats

### 3 cn Unsweetened coconut milk

### (do not shake can)

### 3 Pieces galangal (Siamese

### Ginger)

### 2 tablespoons Fish sauce (nam pla)

### 3 tablespoons Fresh green curry paste

### 2 Whole chicken breasts, Boned, skinned, cut into

### 1-in. cubes

### 8 Dried or fresh kaffir lime

### Leaves, or fresh citrus

### Leaves, washed

### 3/4 cups Basil leaves (Thai basil or

### Standard green basil)

### 4 Green serrano chilies, Slivered

### 2 cups Fresh green peas, OR

### 8 sm Thai eggplants Chicken stock or water, if Needed

### Hot cooked rice

The recipe for green curry paste follows. You can make it as hot as you like by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You substitute fresh garden peas which satisfies the
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Citrus Greats
visual appearance.
Allow the coconut milk to stand for one hour or until it separates. Skim about 1 cup thick coconut cream off the top.
Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook, stirring over high heat until it becomes thick and oily. Add green curry paste and cook until it becomes aromatic, about 2 minutes.
Add chicken; cook over medium heat for about 2 minutes, stirring frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas. Bring to a boil, stirring frequently, and simmer 5 minutes.
Thin sauce with chicken stock or water. Garnish with remaining basil leaves. Serve hot with rice.
Makes 4 to 6 servings.

## TOFU AND LEMON GRASS SOUP

4 servings

### Source: Citrus Greats

### 3 cups water

### 3 dried kaffir lime leaves 1

### 3 tablespoons soy sauce

### 1/4 teaspoon white pepper

### 2 tablespoons lemon juice

### 1 tablespoon brown sugar

### 1 stalk lemon grass, cut into

### 1 ?

### 1 teaspoon cayenne

### 1 cup soft tofu, cubed

### 1 cup shiitake mushrooms, sliced

### 2 cups bok choy, chopped 3

### 1/4 cup scallions, finely chopped

### 1/4 cup cilantro, chopped

### 1 lime, cut into wedges

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Chapter 2: N-Z
In a stockpot, combine water, lime leaves, soy sauce, pepper, lemon juice, sugar and lemon grass. Bring to a boil, reduce heat and simmer for 15 minutes. Add cayenne, tofu and mushrooms. Simmer for 5 minutes. Add bok choy and simmer until tender crisp, 2 to 3 minutes. Discard lime leaves. Ladle hot soup into individual serving bowls. Garnish with scallions, cilantro and lime wedges and serve.
NOTES: Dried kaffir leaves add a citrus flavour. They can be purchased dried at Asian grocery stores. Or substitute 1 tsp grated lime peel.
Lemon grass, also available from Asian grocery stores. Use only the lower white part of the stalk. 3. Substitute bok choy with cabbage, Napa cabbage or broccoli. You can use either fresh or dried shiitake mushrooms.

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Citrus Greats

## deg deg deg deg deg

### Index

, 37, 56, 98

(1-inch) french bread cubes,, 21 (12-ounce) fresh cranberries, 68 (3-ounce) ladyfingers, 69

(7ounces) roasted red peppers, 72 (about 1 bunch), 11

(do not shake can), 97

(or 2 large peeled halved oranges), 57 (see related tip, 46

* see notes, 44

***citrus vinaigrette***, 3

\- (12 oz), 63

\--cake---, 21

\--citrus pecan sauce---, 21

\--frosting---, 77

\--orange liqueur (curacao, 17

\--salad---, 51, 79

-biscuit-, 25

2% reduced-fat milk, 69

20 oz can pineapple chunks in juice,

90

5-ounce swordfish steaks (center cut),

31

6 oz. lemonade concentrate, 81

= (average pkg weight for 2 pieces),

70

= (or poultry seasoning), 20, 20

= (or vegetable oil), 70

= (such as portuguese rolls, 70

=== chicken ===, 20

=== citrus yogurt, 36

=== creamy cucumber dressing ===,

94

=== cuban sweet rolls ===, 70

=== for the cranberry, 59

=== plantains ===, 70

=== plate garnish ===, 20

=== pork tenderloins, 70

=== relish for sandwiches ===, 70

=== sandwich fixins ===, 70

=== stuffed shrimp ===, 20

all-purpose flour, 12, 13, 44, 74, 84 almond extract, 1, 85

almonds, 85

almonds blanched, 14 amaretto, 14

and, 77

and orange sections, 53 and then diced, 20 apples, 11, 82 applesauce, 30 aromatics (eg herbs, 10 arugula leaves, 36

assorted fruits sliced:, 82 at right) (optional), 46 avocado, 36

avocados, 5, 6, 35

bag whole fresh cranberries, 63 baking powder, 13, 25, 30, 47, 65 baking soda, 12, 30, 47

basic cheesecake filling, 7 basil crushed, 27

basil leaves (thai basil or, 97 bay leaf, 59, 74

bell pepper, 18 bing cherries, 90

100
Index

black (ripe) plantains, 70 black beans, 15

black olives, 93

black pepper, 18, 23, 62 black pepper to taste, 93 blood oranges, 15

blood oranges (or 2 regular oranges),

92

boiling water, 29, 53, 64, 65 bok choy, 98

boned, 97

boned and tied pork shoulder or butt,

55

boneless beef chuck eye, 72 boneless chicken thighs, 37 boneless skinless chicken, 17 bottle spumante italian, 15 bottled minced fresh garlic, 15 bourbon whiskey, 18

brandy, 20 breast, 17

breast halves, 32

brown sugar, 17, 30, 47, 67, 98 brussels sprouts, 24

bulb fresh belgian endive, 92 bunch watercress, 17 bunches beets - (abt 6), 94 bunches clean arugula, 3

butter, 20, 20, 24, 25, 35, 39, 43, 57,

65, 67, 71, 74

butter cookie or shards, 96 butter or margarine, 21, 22, 44 butter or stick margarine, 85 button mushrooms, 74

cake flour, 30 cake mix, 61 california chiles, 37 california s, 62 candied citron, 85

candied lemon peel, 85 candied orange peel, 85 canned or frozen be used, 87 canola oil, 32

carrot, 62 carrots, 31

carrots peeled and shredded, 30 catsup, 18

cayenne, 98 cayenne pepper, 83 cayenne pepper flakes, 27 celery rib, 20

celery stalks, 59 chablis wine, 27

champagne or white vinegar, 4 cherry tomatoes, 73

chicken (3 1/2 to 5 lb), 10 chicken breasts halves, 35 chicken broth, 33

chicken stock, 18, 59 chicken stock or water, 97 chicken thighs, 34

chile powder, 67 chili powder, 18 chives, 93

chocolate chips, 14, 39 chocolate fudge pudding,, 61 chopped, 22, 49, 82, 95 chopped cranberries, 65 chopped fresh chives, 3 chopped fresh cilantro, 52, 56 chopped fresh mint, 54 chopped fresh parsley, 74

chopped fresh parsley leaves - (to 3),

20

chopped onion, 17

chopped or snipped chives, 51 chopped pecans, 22, 78 chopped red onion, 15, 52 chopped scallion greens, 27 chopped walnuts, 12, 65

cider vinegar, 27 cilantro, 32, 66, 98 cinnamon, 21, 30, 37, 61 cinnamon stick, 60

citrus peel, 29

citrus vinaigrette, 78

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Citrus Greats

citrus vinaigrette (see below), 78 cloves garlic, 17, 37, 62, 82

cn unsweetened coconut milk, 97 coarse salt, 47, 50, 70, 83

coarse sea salt for coating, 88 coarsely chopped kalamata olives, 72 coarsely chopped walnuts,, 60 coarsely cracked ice, 88

coarsely shredded, 62

coarsely-cracked black pepper, 59 coarsely-ground black pepper, 70 cocoa, 47

coffee liqueur, 61 coffee liqueur*, 39 cointreau or triple sec, 88 cold water, 29, 64

confectioners sugar optional, 61 cooked shrimp, 82

cooking oil, 61 cooking spray, 78, 85 cored red pear, 82 corn oil, 32, 70

corn or peanut oil, 27 cornish game hen, 17

cornstarch, 16, 17, 22, 32, 34, 53, 69 cornstarch blended with cold water, 37 cornstarch mixed with, 55

counter, 70, 71 couscous, 3

cracked pepper, 32

cracked-pepper water biscuits, 95 cranberries, 59, 66

cranberry sauce, 68 cream cheese, 95 cream of tartar, 25 cream sherry, 37

creamy cucumber dressing, 94 creme de cassis or cassis, 46 crumbled dried oregano, 55 crushed coconut cookies, 41 crushed graham crackers, 7 crushed pineapple, 56

crusts removed, 21

crusty rolls, 70 crystallized ginger, 65 cubes, 97

cucumber, 94 cumin, 3

cumin seed, 73 curry powder, 74 custard, 68

cut into 12 wedges, 82 cut into chiffonade, 26 dash black pepper, 32 dash salt, 32

diced green, 52 diced red onion, 72

dijon mustard, 15, 78, 89 dill pickles, 70

dill sprigs, 94 dough, 44, 84 dressing ===, 36

dried apricot halves, 54 dried cranberries, 67

dried kaffir lime leaves 1, 98 dried linguine, 73

dried or fresh kaffir lime, 97 dried oregano, 49, 70

dried tarragon, 27 dried tart cherries, 54

drop fresh lemon juice, 23 dry mustard, 18

dry red wine, 34 dry sherry, 49

dry white wine, 22, 35, 55 dry yeast, 85

ds of salt, 22 duck, 59

egg, 65, 67 egg white, 30 egg yolks, 40

eggs, 7, 12, 14, 21, 39, 47, 61 envelope unflavored gelatin, 48, 67,

75

extra large contessa tiger prawns, 92 extra thin slices pancetta or bacon, 92

102
Index

extra virgin olive oil, 4

extra-virgin olive oil, 20, 20, 50, 70,

78, 83 extracts, 7

fat-free chicken broth,, 32 fat-free milk, 85

fat-skimmed chicken broth, 55 fennel bulb, 24

fennel seeds, 42 fine salt, 70

finely chopped, 95

finely chopped fresh tarragon, 89 finely chopped purple onion, 93 finely chopped red onion, 26 finely chopped sweet, 18

finely grated orange peel, 35 finely minced fresh ginger, 86 finely shredded, 26, 26

finely shredded zest, 95 finely-chopped, 36

firm low-fat tofu - (12.3 oz), 94 firm-ripe avocados, 5, 28

firm-ripe papaya, 28 fish sauce (nam pla), 97 flour, 25, 67

for garnish, 95 fresh basil, 3

fresh basil leaves, 92 fresh basil leaves,, 26 fresh bay leaves (opt), 74

fresh beans (see notes), 73 fresh beets with greens, 11 fresh cilantro, 15

fresh cilantro leaves, 4 fresh cranberries, 65 fresh dill sprigs (opt), 74 fresh fennel, 42

fresh ginger, 4, 23, 78

fresh grapefruit juice, 34, 78 fresh grated orange peel, 39 fresh green curry paste, 97 fresh green peas, 97

fresh ground black pepper, 27

fresh ground pepper to taste, 74 fresh halibut steak or filets -, 83 fresh hot chili *, 18

fresh lemon juice, 34, 36, 46, 47, 78 fresh lime juice, 34, 47, 56, 88

fresh mint leaves or, 12 fresh mint sprigs, 44, 54 fresh mozzarella, 22

fresh or frozen blueberries, 16 fresh or frozen cranberries, 67 fresh or frozen whole, 59

fresh orange juice, 23, 34, 36, 47, 65,

68, 78

fresh orange juice,, 32 fresh parsley sprigs, 59 fresh pineapple chunks,, 87 fresh red chili, 82

fresh squeezed grapefruit, 44 fresh-squeezed orange juice, 24 freshly squeezed lime juice, 86 freshly-ground black pepper, 20, 20, 43, 51, 57, 66, 81, 83

freshly-ground black pepper,, 59 freshly-ground white pepper, 50 fromage blanc or quark, 95 frozen lemonade - (12 oz), 54 frozen mango chunks, 87

frozen mohito slushes, 71 fruit, 12

fudge pudding mix, 39

garlic, 11, 55, 57, 70, 73, 94 garlic clove, 5

garlic cloves finely minced, 27 garlic salt, 49

garnish, 12, 46 ginger, 51 ginger root, 33 ginger), 97 glaze, 85

golden raisins, 54 gourmet salad greens, 78 grand marnier, 81

granulated sugar, 36, 40, 85

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Citrus Greats

granulated sugar replacement, 48, 75 grapefruit, 53, 76, 79, 82

grapefruit juice, 43, 47, 81 grapefruit juices, 48, 75 grapefruit julienne, 44 grapefruit rind, 34 grapefruit sections, 50 grapefruit*,, 63

grapefruit,, 80 grapefruits, 6

grapefruits or orange peel,, 44 grated fresh ginger root, 63 grated grapefruit zest, 50 grated lemon peel, 63

grated lemon rind, 40, 85 grated lemon zest, 36, 50 grated lime zest, 50

grated orange peel, 55, 77

grated orange rind, 12, 12, 40, 53, 63,

68

grated orange zest, 50 grated rind of 1 orange, 30 grated zest and juice, 59 grated zest of 1 orange,, 93 green and red cabbage,, 62 green beans), 26

green chiles, 5

green fettuccine, 93 green grapes, 96

green onion, 33, 49, 62 green onions, 56

green serrano chilies,, 97 ground cardamom, 85 ground chicken, 33 ground cinnamon, 39 ground cloves, 60

ground cumin, 15, 37, 55, 56, 72 ground dried new mexico or, 37 ground ginger, 23, 62

ground red pepper, 78 ground thyme, 20, 20 haricots verts (french, 26 head red-leaf lettuce, 5

heart romaine lettuce, 84 heavy cream, 23

heavy whipping cream, 38

honey, 26, 29, 44, 63, 78, 87, 96 honey mustard, 81

honey or, 51 honeydew melon, 90 hot chili sauce or, 4 hot cooked rice, 97 ice cubes, 64

instant, 61

into pieces, 31, 31 italian, 36

jalapeno pepper, 26, 52 jar (1 1/2 cups),, 77

jarred citrus salad of orange and, 50 jicama, 5

juice and grated zest of 1 orange, 65 juice fresh squeezed, 27

juice from 1/2 lemon, 92 juice from 1/2 lime, 92 juice of 1 lemon, 65

juice or 1 orange, 30

julienne-cut into 1/2" pieces, 34, 34,

34, 34

jumbo shrimp, 20

kafir or sheep's-milk yogurt, 47 kidneys, 10

kikkoman teriyaki sauce, 63 kosher salt, 82

large asian pear, 51 large banana, 87

large blood oranges,, 46

large butter green or red-leaf lettuce,

28

large cantaloupe, 90 large catfish filets, 27 large egg, 69, 85 large eggs, 40, 85 large fish fillets;, 79

large garlic cloves,, 95 large grapefruit, 51 large limes, 87

104
Index

large navel orange, 20 large navel oranges, 69 large navel oranges*,, 63 large orange, 3, 11, 51, 70 large oranges, 3, 24

large pink grapefruit, 57 large sea scallops, 43

large stem strawberries, 38 large texas orange,, 52 leaves, 97, 97

lemon, 59, 76, 83

lemon juice, 6, 17, 26, 48, 49, 53, 63,

75, 76, 94, 96, 98 lemon or lime, 93 lemon or lime juice, 5 lemon peel, 97

lemon rind, 34, 75 lemon twists (opt), 74 lemons, 31, 59, 80, 89 lg fresh scallops, 74

lg onion, 79

light corn syrup, 1 lightly beaten eggs, 44 lime, 83, 98

lime juice, 26, 43, 55, 96 lime peel, 97

lime rind, 34

lime twists (opt), 74 lime/lemon, 27 limes, 31, 70, 89

liqueur or fruit/vegetable,, 7 liqueur or orange juice,, 77 liquid honey, 12

loaves or muffaletta style round rolls),

70

loose organic mixed greens, 92 low salt, 33

low-fat plain yogurt, 12 low-salt chicken broth, 34 low-sodium soy sauce, 78 lump crab meat, 20

mandarin orange sections, 17 mandarin oranges, 82

mandarin oranges in light, 15 margarine, 34

marmalade, 50 mascarpone cheese, 80 mayonnaise, 6, 89

md avocados, 79 md orange, 64 md oranges, 79 md tomato, 49 med. lemons, 29

med. to large grapefruit, 29 medium bananas, 90 medium grapefruit, 3

medium head red cabbage,, 26 medium lemon, 4

medium lime, 3 medium mango, 3 medium nectarines, 36 medium onion, 89 medium oranges, 72 medium prawns, 89

medium red bell pepper, 56 medium red grapefruit, 56 medium red onion, 32 medium tomato, 52

medium watermelon, 80 melted butter, 7, 10, 20, 41 milk, 21, 25, 77

milk yogurt, 36

minced candied ginger or mint flakes,

6

minced chives, 43, 82 minced cilantro, 86 minced fresh dill, 94 minced fresh mint, 46

minced fresh oregano leaves or, 55 minced mint leaves, 43

minced parsley, 35 minced shallot, 81

minced shiitake mushrooms, 33 mint, 32

mint leaves, 54 mint sprigs, 15, 54

105
Citrus Greats

mint sprigs or candied ginger strips, 6 mix, 39, 62

mixed chopped herbs, 22 mixed greens, 51, 82 molasses, 18

monterey jack cheese, 15 mushrooms, 22

navel orange, 32

navel oranges, 36, 78 navel oranges or, 46 needed, 97

nonfat dry milk, 85 nonfat milk, 94

nonstick cooking spray, 33, 94 nutmeg, 21

of 1 orange, 60 of 2 oranges, 95 of waffle cone, 96 oil, 43, 51, 51, 82

oil for greasing pan, 30

olive oil, 11, 15, 17, 26, 42, 66, 73,

81, 89, 92, 93

olive oil or cooking oil, 49 olive oil or vegetable oil, 62 on an angle, 84

one lime, 82 onion, 5, 51 or, 62

or cocktail-size, 95 or cranberry, 77

or more other flavored, 7 or orange juice, 44

orange, 42, 59, 73, 80, 89 orange extract, 12, 40

orange juice, 12, 16, 17, 17, 26, 35,

37, 39, 43, 53, 55, 62, 63, 67, 67 orange liqueur, 38, 53

orange marmalade, 33, 67 orange marmalade or (12 oz), 77 orange peel, 17, 37, 61

orange rind, 13, 23, 32, 34, 42 orange sections, 16, 44, 54 orange slices, 38

orange slices and kalamata olives, 72 orange zest, 17, 23, 62, 67

orange-flavored,, 77

oranges, 5, 6, 28, 31, 59, 66, 76, 90,

90, 94

oranges peeled, 35

package active dry yeast*,, 44 package devil's food cake, 39 package german chocolate, 61 package instant chocolate, 39 package pillsbury date, 77 package pre-cut coleslaw, 62 package sugar free gelatine,, 64 package vanilla pudding, 77 packages raspberries, 15

papaya nectar, 87 parmesan cheese, 93 parsley, 36

parsley sprigs, 20 pecans, 67

peeled, 52, 52, 63 peeled and segment, 63 peeled grapefruit or, 44 pepper, 15, 22, 34, 42, 72 persimmon dressing, 5

pheasant breast boned and, 22 pieces boneless skinless chicken breast -, 20

pieces galangal (siamese, 97

pine nuts or slivered almonds, 28 pineapple, 90

pineapple chunks, 6 pineapple cream dressing:, 6 pineapple syrup, 6

pink grapefruit, 15, 42, 82, 90 pink grapefruit sections, 54 pink or red grapefruits, 5

pink peppercorns, 4

plain low-fat or whole, 36 plain yogurt, 47, 83, 86, 96 plum tomatoes, 83

plus 1-inch lengths, 95 pn cloves, 18

106
Index

pn of cayenne pepper, 95 pn rosemary, 35

pomegranate seeds for garnish, 46 poppy seed dressing, 28

poppy seeds, 36

pork tenderloin - (to 2 lbs), 70 potatoes, 74

powdered sugar, 7, 39, 77, 85 proscuitto, 22

pumpernickel bread slices, 95 pure olive oil, 26

puree, 7

purple onion, 42 radicchio, 42 raisins, 30, 85

raisins (optional), 21 raspberries, 96

raspberry vinegar, 11, 35, 93 raw cranberries, 64

ready graham cracker crust, 81 red, 4, 64

red bell pepper, 20 red onion, 66

red or black grapes, 28 red wine vinegar, 15

red, green, and yellow bell peppers, 31 reduced-calorie frozen whipped topping, 69

regular egg fettuccine, 93 remaining ingredients, 69 rice vinegar, 33

rice wine vinegar, 26 rich chicken stock, 22 rims of glasses, 88

rinsed and dried giblets,, 10 ripe plum tomatoes, 93 roasted 3-pound chicken, 36 romaine lettuce hearts, 50 rosemary sprigs, 57

round wonton wrappers-3 1/2", 33 ruby or pink grapefruit, 28

ruby red grapefruit, 31 safflower oil, 35, 36

salad greens, 63

salmon filet - (abt 2 lbs), 50

salt, 4, 5, 5, 11, 13, 13, 16, 18, 20,

20, 23, 25, 30, 33, 34, 36, 38, 40, 42,

43, 44, 50, 52, 57, 59, 59, 62, 65, 66,

69, 72, 83, 85, 85, 86, 93, 94, 94, 95 salt and freshly ground, 18, 22

salt and pepper, 10, 17, 26, 28, 55,

73, 92

salt to taste, 74 sandwiches, 71 sauce, 96

sauce ===, 59 sauce:, 12

scallions, 70, 83, 93, 98 scooped from skins with a large spoon, 83

sectioned, 21

semisweet chocolate chips, 61 semisweet chocolate chips, 38 several lime wedges, 88

shallot, 82 shallots, 74

shallots or green onions,, 22 shaved ham, 70

shaved swiss cheese, 70 shiitake mushrooms, 98 shortening, 47

shredded nappa cabbage, 33 shredded red cabbage, 94

sifted all-purpose flour - (to 5 cups),

40

sifted cake flour, 47

sifted confectioners' sugar, 40 sifted flour, 65

skinless boneless chicken, 32 skinned, 22, 37

skinned and coarsely, 95 sl lemon, 74

slice fresh ginger, 57 sliced mushrooms, 35 sliced navel oranges, 20 sliced pitted ripe olives, 49

107
Citrus Greats

sliced prosciutto, 93 slices fresh ginger, 57 slivered, 97

slivered almonds, 32, 49, 67 sm onion, 37

sm thai eggplants, 97 small, 31

small head napa cabbage,, 26 small jalapeno, 56

small lemon, 31 small onion, 20, 70 small orange, 31, 56 small oranges, 24

small pomegranate seeds, 82

small to medium ripe haas avocados,

83

smoked trout fillet,, 95 snipped fresh chives,, 95 snipped parsley, 49

snow peas, 93 soda, 65

soft flour tortillas - (6" dia), 84 soft tofu, 98

sour cream, 39, 40, 61 soy sauce, 4, 98 sparkling wine, 15

stalk lemon grass, 98 standard green basil), 97 steak sauce, 18

strained, 15

strained fresh lime juice, 18 strained fresh orange juice, 18 such as salmon, 79

sugar, 1, 7, 11, 12, 13, 16, 21, 21, 24,

25, 29, 30, 34, 37, 39, 41, 44, 44, 50,

51, 52, 53, 54, 54, 59, 63, 65, 65, 66,

68, 69, 70, 75, 76, 78, 80, 82 sugar snap peas, 93

sugar substitute equal to 1, 64 sweet paprika, 20

sweet red pepper relish, 70 sweet red peppers, 93 sweet white wine, 24

sweetened dried cranberries, 78 syrup, 15, 46

t sugar, 64 tabasco, 18

tails left in tact, 20 tangelos, 46 tangerine juice, 81 tea bags, 53 tequila, 32

tequila blanco, 88 texas oranges, 21

texas red grapefruit,, 21, 52 thai seasoning, 32

thawed whipped topping, 81

thin slices good-quality white bread,

20

thin strips, 44

thin strips orange rind, 12 thinly sliced green onions, 73 thinly sliced red onion, 5

to 2 lb cream cheese, 7

to 5 medium oranges, 29 to 5 1/2 pound duck, 18 to 8 bananas, 90

to taste, 59 toasted, 11, 60 toasted peanuts, 82 toasted pine nuts, 3

toasted sliced almonds, 69 tomato, 5

turbinado or granulated sugar, 85 turkey -, 59

turkey - (to 12 lbs), 57 unpeeled granny smith, 11 unsalted butter, 13, 22, 40, 59 unsalted sunflower seeds, 11 unsweetened cocoa, 37 unsweetened orange and, 48, 75 unsweetened orange juice, 42

up to 1/2, 77 vanilla, 7, 21

vanilla extract, 12, 13, 40, 69, 85 vanilla ice cream, 81

108
Index

vanilla or almond extract, 12 vegetable cooking spray, 13 vegetable oil, 18, 23, 39, 63 vegetable or chicken broth, 73 vegetable shortening, 40 vinegar, 51

walnuts, 51

warm water, 44, 85

water, 1, 1, 3, 22, 23, 33, 34, 39, 39,

44, 48, 54, 55, 60, 61, 63, 66, 68, 74,

75, 85, 98

water chestnut, 51

whipping cream, 74, 75, 77, 77 whiskey, 24, 40

white pepper, 98 white vinegar, 66 white wine, 79

white wine or cider vinegar, 50, 62 white wine vinegar, 23, 34

whole, 53

whole almonds, mission almonds preferred, 1

whole chicken breasts,, 97 whole cloves, 18

whole cumin seeds, 86

wild and long grain rice, 17 wine vinegar, 18

x all purpose flour, 35

x boned and skinned, 35 x pitted & sliced, 35

x sectioned & seeded, 35 yellow food coloring, 81 yellow onion, 59

yogurt or sour cream, 7

zest of 1 grapefruit or orange, 57 zest of 1 lemon, 47, 53, 65

zest of 1 lime, 47

zest of 1 orange, 46, 47, 53, 65 zested, 80

109

redpajama_set_name: RedPajamaBook