Citrus Sauce Food

CITRUS SAUCE

Steps:

• In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
• Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

CITRUS BUTTER SAUCE

Steps:

• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
• Add the Orange juice and white wine and reduce by ¾.
• Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
• Add the sugar, salt and pepper.
• Stir to combine then strain the sauce through fine mesh strainer.
• Serve hot and Enjoy!

TURKEY STEAKS WITH CITRUS & GINGER SAUCE

Steps:

• Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
• Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
• Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

PAN-SEARED CITRUS SHRIMP RECIPE

Steps:

• In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
• Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
• Top with the remaining parsley and serve with orange and lemon slices on the side.

CITRUS-MARINATED CHICKEN THIGHS

Steps:

• Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
• Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
• DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.

ANGEL FOOD CAKE WITH FRESH CITRUS SAUCE (CAKE MIX) RECIPE - (4/5)

Steps:

• Move oven rack to lowest position. Preheat oven to 350°F. Whisk together water, orange and lemon rind. Add water-rind mixture to cake mix in large bowl. Prepare and bake according to package directions in ungreased 10-inch tube pan. Prepare sauce while cake cools. Place sugar and cornstarch in small saucepan. Mix until well blended and no cornstarch lumps remain. Stir in orange juice. Cook over medium heat stirring frequently. Bring to a gentle boil and cook just until sauce thickens and lightly coats a spoon, about 7 to 8 minutes. Remove from heat. Blend in butter, lemon rind and salt until smooth. If a richer sauce is desired, mix in 1 to 2 tablespoons more butter. Serve each slice of cake with warm or room temperature sauce. Store sauce covered in refrigerator.

ANGEL FOOD CAKE W/ TANGY CITRUS SAUCE RECIPE - (4.5/5)

Steps:

• Move oven rack to the lowest position then preheat oven to 350° F. In a large mixing bowl, whisk together the water, orange, and lemon zests. Add the cake mix and prepare and bake as directed on box in an ungreased 10" tube cake pan. When done, invert cake (in pan) onto a long neck bottle to cool completely. When cake is cool, prepare the sauce: In a 2-qt.non-stick saucepan, stir together the sugar and cornstarch. Whisk in the orange juice. Bring to a boil over medium heat, stirring frequently, until sauce thickens and reduces somewhat, about 8-10 minutes. Remove from heat. Whisk in the butter, lemon zest, and salt. Set aside to cool completely. (To speed the process, I set the pot over some ice and water in the sink until cool, stirring occasionally.) To serve, spoon the sauce over each slice of cake. Garnish servings with whipped cream and fresh berries, if desired. Store leftovers in the refrigerator. NOTE: I made the cake ahead of time without checking the recipe and completely forgot about adding the orange and lemon zests when mixing the cake!!! It is very delicious even without it but will try to remember it next time! UPDATE: I made the cake again, this time with the zests! It's even better than the first one which was delicious! The second photo on the right is the latest cake.

PAN SEARED HALIBUT WITH CITRUS CREAM SAUCE

Steps:

• Cut halibut into 4 equally sized pieces. Salt and pepper.
• Heat butter on med-high heat in a large skillet.
• Place halibut in hot pan. Once fish is placed in the pan do not disturb until it is brown and caramelized. Approximately 2-3 minutes on each side depending on it's thickness.
• Remove fish from pan and place on a plate. Cover with foil.
• Add vegetables to pan and sauté for a few minutes until tender.
• Remove vegetables from pan and keep warm.
• Add wine to pan with heat on med high, add orange juice, reduce to ½ of the liquid volume.
• Reduce heat and add cream. Whisk to incorporate.
• Add chopped parsley.
• Plating: Add a portion of the vegetables to a plate. Place the fish on top and top with the citrus cream sauce.

CITRUS SAUCE

Steps:

• Place the chicken broth in a medium saucepan over medium heat. Simmer until reduced to 1/4 cup, about 15 minutes.
• Add the lemon and orange juices and butter. Simmer until the sauce is thick enough to coat a spoon, about 20 minutes. Add salt and pepper to taste. Add herbs until just before serving.

CITRUS-CRANBERRY SAUCE

Steps:

• Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
• In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

CITRUS-BARBECUE SAUCE

Steps:

• Bring ingredients to boil in saucepan on medium heat, stirring frequently.
• Simmer on medium-low heat 5 min., stirring occasionally. Cool completely.

PENNE WITH CITRUS CREAM SAUCE

Steps:

• In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
• With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
• In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
• Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.

CITRUS SAUCE FOR CITRUS SECTIONS

Steps:

• 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.