Jerusalem : Compass of the Diaspora Jew
4 min read
4 min read
3 min read
8 min read
6 min read
6 min read
Grapefruits, oranges and lemons, oh my! Recipes that celebrate wonderful, fresh, and zesty citrus flavors.
It’s citrus season, so it’s time to make recipes that celebrate wonderful, fresh, and zesty citrus flavors. Grapefruits, oranges and lemons are inexpensive, available in all markets and easy to pair with other foods. I’ve included a few great recipes with citrus but also wanted to share a few quick tips and great uses for citrus fruits:
Serves 10
Orange Oil
Salad
For the orange oil, combine the olive oil and the orange zest in a small bowl. Set aside.
For the salad: In a large saucepan, bring chicken stock to a boil over high heat. Add pasta and cook until tender but firm, about 11 minutes. Drain pasta and cool for 10 minutes.
In a large bowl, segment orange and grapefruit over the bowl, reserving juice and pieces. Add onion, mint, basil, Dijon mustard, salt pepper and pasta.
Add reserved orange oil and toss together.
Serves 4
Original recipe by Giada De Laurentis adapted by GKC
I make this often for a Passover day Yom Tov meal. Its light and refreshing and grapefruits are still so good this time of year. If you do not like fennel, use lettuce, cabbage, or arugula. It is also nice with Mahi Mahi or any other firm white fish.
Preheat the oven to 375 degrees F.
In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
Serves 6
Whisk grape juice, vinegar, lemon juice and shallots in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with salt and pepper.
Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
Z’aatar spice is available in the spice aisle in most national supermarkets and also in Middle Eastern markets. I use it on salmon too.
Serves 8
Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat. Let marinate for at least 1 hour.
Heat grill (or the oven to 375 degrees) to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes. Grill lemon wedges and onion in last few minutes, turning once, until grill marks appear on the lemon and the onions are cooked through. Serve with chicken.
Alternatively, cook chicken in the oven for about 50 minutes or until it is cooked through. Baste it after about 30 minutes and make sure you squeeze the baked or grilled lemons on the chicken before serving.
Makes 6 servings
In a blender combine apple juice, strawberries, orange juice, orange liqueur, zest and honey. Puree until smooth. Freeze in an ice cream maker according to manufacturer’s instructions. If you don’t have an ice cream maker, pour puree into a shallow dish and freeze for 1 hour. Remove from freezer and blend again. Refreeze until ready to serve.