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Entries tagged with 'citrus'

Bake the Book: Chamomile Panna Cotta and Citrus Soup

Emma Kobolakis 1 comment

A classic panna cotta is infused with chamomile tea, and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup. More

Cookie Monster: Fiori di Sicilia Cookies

Cookie Monster Carrie Vasios Mullins 1 comment

Pillowy ricotta cookies are scented with Fiori di Sicilia, a fragrant blend of citrus extracts. More

Seasonal Baking: What To Make With Meyer Lemons

Miki Kawasaki 5 comments

Meyer lemons are at their peak from late November to early March. Here's a roundup of desserts that bring out the nuances of this fashionable fruit. More

Share Your Sweets: Winter Fruit

Share Your Sweets Carrie Vasios Mullins 7 comments

After a few months of delicious but heavy dessert fare, we're craving some sweets lightened up with winter's fruit. The SE community didn't disappoint. Here's what you're making. More

From the Pastry Dungeon: Honey Coriander Shortbread

Very Small Anna Anna Markow Post a comment

These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. More

Bake the Book: Chia Seed Porridge

Emma Kobolakis Post a comment

The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer. More

8 Citrus Fruit You Should Be Baking With Now

Carrie Vasios Mullins 1 comment

We're creeping towards the end of prime citrus season but, before it's over, there are a few fruit you should definitely try. Because while there's nothing wrong with a navel orange, have you tried its rosy cousin, the cara cara? Ever wondered what a tangelo was? They're a cross between a tangerine and pomelo or grapefruit, and they're super sweet and juicy. (Plus they make a great pudding). See all 8 fruit right this way. More

Scooped: Clementine Sorbet

Scooped Max Falkowitz 1 comment

Even die hard clementine fans can get bored eating the fruit straight after a while, which is where this refreshing and creamy sorbet comes in. Plus, this dairy-free recipe goes from prep to finished product in less than an hour. More

Pie of the Week: Shaker Lemon Pie

Lauren Weisenthal 5 comments

If the idea of cutting up whole lemons and using them (flesh, pith and peel), as a pie filling causes you to pucker involuntarily, then you're not alone. And yet, as caustic as they may sound, whole lemons, sliced very thin, are the main ingredient in a classic Shaker Lemon Pie, which, with the help of a good amount of sugar and some eggs, makes for a unique and totally delicious treat. More

Preserved: Blood Orange Beaujolais Marmalade

Preserved Lucy Baker 1 comment

Every winter I look forward to the arrival of blood oranges at the market. This year I was rather impatient, popping in to my favorite produce place every few days to ask, "Are they here yet?" You see, I've been itching to make blood orange marmalade for months now, and I was beginning to worry it might not happen. But then this week, finally, there they were. More

10 Zesty Orange Dessert Recipes We Love

The Serious Eats Team 1 comment

In the dark days of winter, we crave bright, tangy citrus to bring us out of our doldrums. These dessert recipes take advantage of flavorful orange zest and juice, segments, and even whole fruit whirred in a blender. Check out 10 delicious orange-based treats (and get the recipes) in the slideshow. More

Pie of the Week: Key Lime Pie

Lauren Weisenthal 7 comments

The goal of this recipe is simple: a pie that takes folks back to the kitschy nostalgia of an early bird special, that gets treated with all of the finesse and attention it deserves. No neon green fillings, jell-o jiggles, or metallic-tasting pre-squeezed juice allowed. The whole point of the dessert is to celebrate the bright, tangy taste of real key limes. More

Scooped: Grapefruit Champagne Float

Max Falkowitz 4 comments

This New Year's Eve, I suggest you make this float: a tart, ripe grapefruit sorbet blooming with orange, lemon, and the subtlest whisper of gin. And I suggest you float it in Champagne (or one of these other lovely fizzy things). And I encourage a drizzle of pomegranate molasses, sweet and tart, rich but bracing, a hopeful portent of the year to come. More

Sweet Technique: How to Make Candied Citrus Zest

Sweet Technique Lauren Weisenthal 4 comments

Candied citrus zest makes a beautiful, edible garnish for summer desserts by brightening up baked fruit and lending zing to fresh berries. It also makes a damn fine addition to cocktails, and is the secret ingredient in my rosemary lemonade cake. More

Edible DIY: Bitter Chocolate-Almond Orangettes

Lucy Baker 2 comments

What I love most about orangettes is the balance of bitter, citrus, and sweet flavors. Make no mistake, they definitely taste like candy, but it's a sophisticated sort of candy. More

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