CITRUS MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 50 macarons
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (or 300 degrees F for convection). Line 3 baking sheets with silicone baking mats. Sift the confectioners' sugar into a large bowl. Whisk in the almond flour.
- Beat the egg whites, cream of tartar and salt in a stand mixer with the whisk attachment on medium speed until frothy, about 1 minute. Increase the speed to medium high and gradually beat in the superfine sugar until the mixture is just stiff and shiny, 2 to 2 1/2 more minutes, adding the food coloring and extract during the last 15 seconds of mixing.
- Fold the egg white mixture into the almond flour mixture using a rubber spatula, giving the bowl a quarter turn with each fold, until incorporated. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thick ribbon, no more than 2 minutes (about 60 strokes).
- Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag perpendicular to and 1/2 inch above the prepared pans, pipe 11/4-inch rounds (30 to 35 per pan). Firmly tap the baking sheets twice against the counter to release any air bubbles. Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 30 to 40 minutes, depending on the humidity.
- Slip another baking sheet under one batch of macarons (a double baking sheet protects the cookies from the heat). Bake the macarons, rotating the baking sheet halfway through, until the tops of the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer the top pan to a rack to cool completely. Repeat with the remaining two batches, using a double baking sheet for each. Sandwich the cookies with citrus curd or preserves. (The cookies will be crisp on top. For a softer texture, sandwich the cookies and let sit 4 to 12 hours before serving.)
CITRUS GLAZED RIBS
This recipe is such a wonderful change from ribs with thick BBQ sauce. This is perfect for a hot summer day with a side of pineapple coleslaw and homemade baked beans.
Provided by GotBoxer
Categories Pork
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in a large roasting pan (DO NOT cut into smaller pieces; I use a large jelly roll pan with a large metal cooling rack on top).
- Sprinkle with celery salt and freshly ground pepper.
- Cover tightly with aluminum foil and bake for approximately 3 hours at 275 degrees until tender. Try against all temptation not to peek!
- Meanwhile, for the sauce, combine the cornstarch, brown sugar and salt. Stir in the lime juice and orange juice, cook and stir over medium heat until thick.
- Remove from heat and stir in the mint and lemon and lime peel.
- Remove ribs from oven and brush with some of the sauce.
- Finally move ribs to the grill to finish cooking and give them that wonderful "I've been grilled all day long" color. Cook for about 10 minutes on each side over an open grill at medium heat.
- Baste several times with the citrus sauce while grilling.
CITRUS VODKA
Categories Vodka Alcoholic Citrus Cocktail Party Chill Bon Appétit Drink
Yield Makes enough to fill one 750-milliliter bottle
Number Of Ingredients 6
Steps:
- Fold 1 orange peel strip crosswise in half without breaking. Thread onto skewer, shish-kebab style. Repeat with 1 lemon peel strip, then 1 lime peel strip. Repeat, alternating remaining orange, lemon and lime peel strips on same skewer. Guide citrus peel skewer through neck of empty bottle, pushing gently but being careful not to break any peel. You may find a chopstick useful in easing the peels into the bottle. Fill bottle with vodka. Chill at least 1 week and up to 3 weeks. Serve chilled.
CITRUS RIBBONS
I'm not much of a cookie baker - I lack the patience! While planning a baby shower for a friend, I found this recipe at Land O Lakes, and the colors were just so beautiful and spring-like I had to make them. They were a hit, and have satisfied any cookie baking urges I might have in the next year or so :) Preparation time includes chilling time.
Provided by Pinay0618
Categories Dessert
Time 5h10m
Yield 5 dozen
Number Of Ingredients 16
Steps:
- Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
- Divide base dough into 3 equal portions. To first portion, add all orange dough ingredients; stir until well mixed. To second portion, add all lemon dough ingredients; stir until well mixed. To third portion, add all lime dough ingredients; stir until well mixed. (Doughs will be soft.).
- Line 8x4-inch loaf pan with waxed paper or aluminum foil. Press orange dough in even layer onto bottom of lined pan. Top evenly with lemon dough, gently patting dough. Top evenly with lime dough, gently patting dough. Cover; refrigerate until firm (at least 4 hours).
- Heat oven to 375°F Lift dough out of pan and peel off waxed paper or aluminum foil. Cut into 1/4-inch slices; cut each slice in half forming 2x1 1/2-inch pieces. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned.
Nutrition Facts : Calories 724.2, Fat 38.4, SaturatedFat 23.7, Cholesterol 139.9, Sodium 411.3, Carbohydrate 88.3, Fiber 1.8, Sugar 40.4, Protein 8.1
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CITRUS RIBBONS RECIPE | LAND O’LAKES
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- Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt. Beat at low speed until well mixed.
- Divide base dough into 3 equal portions. To first portion, add all orange dough ingredients; stir until well mixed. To second portion, add all lemon dough ingredients; stir until well mixed. To third portion, add all lime dough ingredients; stir until well mixed. (Doughs will be soft.)
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