ELEGANT CITRUS TART
Makes 1 tart (10 servings).
Note: "Southern Living: No Taste Like Home" by Kelly Alexander.
• 1/3 c. sweetened flaked coconut
• 2 c. all-purpose flour
• 2/3 c. powdered sugar
• 3/4 c. cold butter, cut into pieces
• 1/4 tsp. coconut extract
• Buttery Orange Curd (recipe follows)
• 9 assorted citrus fruits, peeled and sectioned
Directions
Preheat oven to 350 degrees. Bake coconut in single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through. Cool completely.
Pulse coconut, flour and powdered sugar in a food processor until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 tablespoons water and process until dough forms a ball and leaves sides of bowl.
Roll dough into a 12 1/2- by 8-inch rectangle (about 1/4-inch thick) on a lightly floured surface. Press on bottom and up sides of a 9- by 12-inch tart pan with removable bottom. Trim excess and discard.
Bake at 350 degrees for 30 minutes. Cool completely on wire rack.
Spread Buttery Orange Curd over crust. Top with citrus sections.
Variation: Use a circular tart pan instead of the rectangular pan.
Nutrition information per serving:
Calories430Fat19 g
Sodium180 mgSaturated fat12 g
Carbohydrates61 gCalcium55 mg
Protein5 gCholesterol64 mg
Dietary fiber3 g
Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 1 other carb, 4 fat.
BUTTERY ORANGE CURD
Makes about 2 cups.
• 2/3 c. sugar
• 2 1/2 tbsp. cornstarch
• 1 1/3 c. orange juice
• 1 egg, slightly beaten
• 3 tbsp. butter
• 2 tsp. orange zest
• Pinch table salt
Directions
Combine sugar and cornstarch in a 3-quart saucepan. Gradually whisk in orange juice. Whisk in egg. Bring to a boil. Boil, whisking constantly, for 3 to 4 minutes.
Remove from heat. Whisk in butter, zest and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming). Chill 8 hours. Store leftovers in refrigerator for up to 3 days.
SHRIMP and AVOCADO CEVICHE WITH LIME CREMA
Serves 4 to 6.
Note: The acidic marinade "cooks" the shrimp in this zesty appetizer. Mexican crema is simliar to sour cream, which could be substituted. Pretty served in a wide-rimmed champagne glass. From "Healthy Latin Eating," by Angie Martinez and Angelo Sosa.
• 1 lb. medium shrimp, peeled, deÂveined and split in half
• 1/4 c. fresh orange juice
• 3 tbsp. fresh lime juice
• 1 tbsp. lemon juice
• 2 tbsp. sugar
• 1/4 tsp. kosher salt
• 2 tbsp. Mexican crema (see Note)
• 1 tsp. grated fresh ginger
• 1/2 ripe avocado, peeled and cut into chunks
• 2 tsp. diced red onion
• 1 tsp. chopped jalapeño
Directions
Put bowl of ice nearby. In medium pot, bring 6 cups water to a boil. Drop in shrimp and cook only until they just begin to turn pink, about 15 seconds. Do not overcook. Remove from heat, drain and chill the shrimp on ice.
In small bowl, combine the orange, lime and lemon juices with the sugar, salt, crema and ginger. Mix well and pour over shrimp. Chill for 15 minutes. Just before serving, gently toss in the avocado, onion and jalapeño.
Nutrition information per each of 6 servings:
Calories98Fat3 g
Sodium130 mgSaturated fat1 g
Carbohydrates7 gCalcium42 mg
Protein11 gCholesterol89 mg
Dietary fiber1 g
Diabetic exchanges per serving: ½ other carb, 1½ lean meat.
WHEAT BERRY, BABY KALE, GRAPE AND ORANGE SALAD
Serves 8.
Note: Sweet and nutty, with a wonderfully chewy texture, the rice-like kernels of wheat berries marry perfectly with sweet oranges and grapes. If you are not into kale, substitute baby spinach. Go easy on the vinaigrette — it packs a punch. From "Straight From the Earth," by Myra Goodman and Marea Goodman.
• 2 c. wheat berries
• 1 tsp. salt
For vinaigrette
• 2/3 c. extra-virgin olive oil
• 1/2 c. golden balsamic vinegar
• Zest of 1 orange
• 2 tbsp. fresh orange juice
• 2 tsp. agave nectar
• 1 1/2 tsp. Dijon mustard
• 1 tsp. salt
• 3/4 tsp. curry powder
• Pinch of cayenne pepper
• Pinch of ground ginger
• Freshly ground black pepper
For salad
• 5 oz. baby kale or baby spinach
• 1 c. seedless red grapes
• 1 c. seedless green grapes
• 2 oranges, segmented
• Salt
• Freshly ground black pepper
• 1 c. raw, unsalted walnuts, toasted and chopped
Directions
To prepare wheat berries: Rinse them and put them in a medium pot with 6 cups water and salt. Bring to boil and then reduce to simmer. Cook, covered, 1 hour, until wheat berries are just tender. Add a few cups cold water to pot; stir and then strain. Place wheat berries in a very large bowl to cool, stirring occasionally.
To make vinaigrette: Combine oil, vinegar, orange zest and juice, agave nectar, mustard, salt, curry powder, cayenne, ginger and pepper in a small jar. Seal lid tightly and shake vigorously to combine. Set aside at room temperature.
To assemble salad: Combine cooled wheat berries with kale or spinach in a large bowl. Toss with 1/2 cup of dressing. Add grapes and orange segments and another 1/4 cup dressing and toss again. Add more dressing if desired and season with salt and pepper. Toss in walnuts right before serving.
Nutrition information per serving:
Calories470Fat28 gSodium412 mg
Carbohydrates53 gSaturated fat3 gCalcium88 mg
Protein8 gCholesterol0 mgDietary fiber7 g
Diabetic exchanges per serving: 1 fruit, 2 bread/starch,½ other carb, 5½ fat.
CRISPY ORANGE BEEF
Serves 4.
Note: This stir-fry recipe is a keeper! Slightly freezing the meat strips made them fry up crisp and crunchy, while remaining tender inside. If you feel like it, add a bit more orange peel than what's called for, and an extra jalapeño, too. From "Cook's Illustrated Meat Book," by America's Test Kitchen.
• 1 1/2 lb. sirloin steak tips, trimmed
• 3 tbsp. soy sauce, divided
• 6 tbsp. cornstarch
• 10 (3-in.) strips orange peel, sliced thin lengthwise (1/4 c.), plus 1/2 c. juice (2 oranges)
• 3 tbsp. molasses
• 2 tbsp. dry sherry
• 1 tbsp. rice vinegar
• 1 1/2 tsp. roasted sesame oil
• 3 c. vegetable oil
• 1 jalapeño chile, stemmed, seeded and sliced thin lengthwise
• 2 tbsp. grated fresh ginger
• 3 garlic cloves
• 1/2 tsp. red pepper flakes
• 2 green onions, sliced thin on bias
Directions
Cut beef with grain into 2- to 3-inch-wide pieces. Slice each piece against grain into 1/2-inch-thick slices. Cut each slice lengthwise into 1/2-inch-wide strips. Toss beef with 1 tablespoon soy sauce in bowl. Add cornstarch and toss until evenly coated. Spread beef in single layer on wire rack set in rimmed baking sheet. Put sheet in freezer until meat is very firm but not completely frozen, about 45 minutes.
Whisk orange juice, molasses, sherry, vinegar, sesame oil and remaining 2 tablespoons soy sauce together in bowl.
Line second rimmed baking sheet with triple layer of paper towels. Heat vegetable oil in large Dutch oven over medium heat until oil registers 375 degrees. Carefully add 1/3 of beef and fry, stirring occasionally to keep beef from sticking, until golden brown, about 1 1/2 minutes. Using wire-mesh skimmer, transfer meat to paper towel-lined sheet. Return oil to 375 degrees and repeat with remaining beef. After frying, reserve 2 tablespoons frying oil.
Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add orange peel and jalapeño and cook, stirring occasionally, until about half of orange peel is golden brown, 1 1/2 to 2 minutes. Add ginger, garlic and pepper flakes; cook, stirring frequently, until garlic begins to brown, about 45 seconds. Add soy sauce mixture and cook, scraping up any brown bits, until slightly thickened, about 45 seconds. Add beef and green onions and toss. Serve immediately.
Nutrition information per serving:
Calories486Fat18 gSodium724 mg
Carbohydrates32 gSaturated fat4 gCalcium67 mg
Protein46 gCholesterol110 mgDietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 6 lean meat.
SOUR GRAPEFRUIT MARGARITA
Serves 2.
Note: Forget about orange being the new black. Shades of pink — think the insides of a Ruby Red grapefruit — are where it's at during citrus season. Fresh grapefruit juice amps up the flavor in this easy, slightly sour margarita recipe. It also offers a dose of antioxidant-rich vitamins C and A, as well as dietary fiber. No agave nectar? Simple syrup works just fine. From "Healthy Latin Eating," by Angie Martinez and Angelo Sosa.
• Coarse salt
• 1 lime, cut into wedges
• 1 c. fresh grapefruit juice
• 1/2 c. fresh lime juice
• 1/4 c. agave nectar (see Note)
• 1/2 c. tequila
• Ice cubes
Directions
Scatter salt in a wide, shallow dish. Run a wedge of lime around rim of 2 glasses, then dip them in the salt mixture. Set aside.
In shaker, combine grapefruit juice, lime juice, agave and tequila. Drop a handful of ice cubes into the shaker and shake well. Carefully strain and pour into prepared glasses. If desired, garnish with a slice of lime.
Nutrition information per serving:
Calories320Fat0 gSodium5 mg
Carbohydrates47 gSaturated fat0 gCalcium16 mg
Protein0 gCholesterol0 mgDietary fiber1 g
LEMON MAYONNAISE
Makes about 3/4 cup.
Note: Light and citrusy, this simple homemade mayo is equally delicious in egg or chicken salad, and as a dipping sauce for fried seafood. Also tasty on top of turkey burgers. From "Blue Chair Cooks With Jam & Marmalade," by Rachel Saunders.
• 1 egg yolk
• Large pinch kosher salt
• 2 tbsp. strained freshly squeezed lemon juice, divided
• 1/2 c. neutral-tasting olive oil
Directions
Combine egg yolk with salt and 1 teaspoon lemon juice in small bowl. Whisking constantly, drizzle in oil very gradually. Whisk until mayonnaise is spreadable and all the oil has been added. Gradually whisk in more of the lemon juice until you have a thin, slightly tart mayonnaise; you may not need all the juice. Season to taste with salt and pepper. Store in refrigerator, covered, until ready to use.
Nutrition information per 1 tablespoon:
Calories85Fat9 gSodium3 mg
Carbohydrates0 gSaturated fat1 gCalcium2 mg
Protein0 gCholesterol15 mgDietary fiber0 g
Diabetic exchanges per serving: 2 fat.
LEMON CURD
Makes about 1 cup.
Note: Lemon curd typically is made with butter and eggs, so this vegan recipe might seem strange. But it's actually quite good. Keep a careful eye on the cooking curd. From "Keep It Vegan: Over 100 Simple, Healthy & Delicious Dishes," by Aine Carlin.
• 4 lemons
• 1 (14-oz.) can coconut milk
• 1/2 c. superfine sugar
• 2 to 3 tbsp. cornstarch
Directions
Finely grate zest of 1 lemon and remove zest of another in wide strips using a vegetable peeler. Squeeze juice from all 4 of the lemons.
Place lemon juice, zest and zest strips in a small, heavy-bottomed saucepan with coconut milk, sugar and cornstarch, and whisk together until thoroughly combined. Bring to boil and then simmer uncovered for about 1 hour, stirring frequently, until mixture reduces and thickens.
Transfer curd to sterilized jars. Seal and store in refrigerator. Once opened, curd will keep in the refrigerator for 2 weeks.
Nutrition information per 2 tablespoons:
Calories54Fat3 gSodium2 mg
Carbohydrates6 gSaturated fat0 gCalcium2 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: ½ other carb, ½ fat.
