January - Citrus - Recipes

MARILYN’S DISH – Chicken Paillards with Clementine Salsa

Adapted from Bon Appetit

4 servings

Ingredients

• 4 5-ounce chicken breast halves
• 4 clementines, peeled, diced (about 1 cup)
• 1 cup cherry tomatoes, quartered
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 serrano chile, seeded, minced
• 2 tablespoons olive oil
• 1/2 cup fresh clementine juice (from about 6 clementines)

Directions

Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD Can be made 1 day ahead. Cover and chill.

Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.

Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

MARILYN’S GOODIE BAG TREAT – Meyer Lemon-Cranberry Scones

Adapted from Gourmet

Ingredients

• 1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
• 1 large egg
• 1 large egg yolk
• 1 cup heavy cream
• Accompaniment: creme fraiche or whipped cream

Directions

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

CARRIE’S DISH – Cauliflower with Mustard Lemon Butter

Adapted from Epicurious

Makes 6 servings

Ingredients

• 1 small head of cauliflower (about 1 3/4 pounds)
• 1 teaspoon coarse kosher salt
• 6 tablespoons (3/4 stick) butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons whole grain Dijon mustard
• 1 1/2 teaspoons finely grated lemon peel
• 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

TAMIKA’S DISH – Lemon Risotto

Adapted from Bon Appetit, May 2002

Makes 6 first-course or 4 main-course servings.

Ingredients

• 6 cups canned low-salt chicken broth
• 3 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice or medium-grain white rice
• 1/4 cup dry white wine
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

Directions

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

LEAH’S DISH - Goat Cheese Crostini with Tangelo, Grapefruit and Black Pepper Marmalade

Adapted from Bon Appetit

Makes 6 servings 

Ingredients

• 8 ounces soft fresh goat cheese, room temperature
• 4 tangelos, divided
• 1 pink grapefruit, divided
• 1/4 to 1/3 cup honey (I used a mango honey that I buy at the Los Angeles farmer’s market and stock up on whenever I’m there – IT’S AMAZING)
• 1/4 teaspoon coarsely ground black pepper
• Fresh lemon juice
• 18 1/2-inch-thick slices whole wheat baguette, toasted

Directions

Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 tangelo; stir peel into cheese.

Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 tangelos and grapefruit. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 tangelos and grapefruit. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired.

DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.