ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Vegetable Side Roast Kid-Friendly Quick & Easy Carrot Parsnip Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
- Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
- On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
- When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.
GRILLED SALMON WITH CITRUS BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
- Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
- Preheat your grill to medium-high heat.
- Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.
CITRUS CANTALOUPE BUTTER
This sweet, chunky cantaloupe butter gets its warm spice flavor from the cinnamon. Orange sections and lime juice give it a citrusy twist. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 30m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Process cantaloupe and orange sections in batches in a blender until pureed. Transfer to a Dutch oven., Add sugar, lime juice, cinnamon and zest. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 5 cups and reaches a thick, spreadable consistency, about 2 hours, stirring frequently. Discard cinnamon sticks., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Submerge jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
THREE-CITRUS CHICKEN BREAST WITH COMPOUND BUTTER
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange. Reserve the citrus for the marinade. Add the zest to a mixing bowl with the butter, Fresno chile, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper. Mix together well and set aside.
- Marinate the chicken: Slice the citrus into 1/4-inch rounds and add to a large baking dish with the garlic, orange juice, olive oil, Dijon, vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well to combine. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Cover and refrigerate for 45 minutes.
- Heat a grill to medium-high. Preheat the oven to 350 degrees F.
- Remove the chicken from the fridge and allow to come to room temperature. Remove from the marinade and discard. Season the breasts on both sides with salt and 4 to 5 turns of freshly ground black pepper. Place the chicken skin-side down on the grill, and cook for about 2 minutes. Rotate 90 degrees and cook for another 2 minutes; this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side.
- Once the chicken is marked off, place it on a baking sheet skin-side up. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through, 20 to 25 minutes. Allow to rest for 4 to 5 minutes. Slice the breasts by removing the meat from the bone and cutting into thick slices (or serve whole individual portions). Top with a small spoonful of remaining compound butter so it melts into chicken as it is served.
LEMON BUTTER
Steps:
- Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
HONEY-CITRUS BUTTER
This is quite a bit different from other honey orange butter recipes here; it calls for the juice to be cooked down into a syrup. Adapted from Sam Choy's Polynesian Kitchen. My preference is to use salted butter for more even salt distribution. Prep time is time to prepare the orange syrup; cook time includes chill time.
Provided by Chocolatl
Categories Oranges
Time 3h45m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Bring the orange juice to a boil in a small saucepan over high heat.
- Cook until it is reduced and has the consistency of honey.
- Set aside to cool.
- Place in a food processor.
- Add all other ingredients and process until smooth.
- Place a sheet of parchment paper or wax paper on a work surface.
- Pour the butter onto the long side of the sheet.
- Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper.
- Roll up and refrigerate for at least 3 hours before using.
Nutrition Facts : Calories 591.4, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 9.2, Carbohydrate 47.8, Fiber 0.4, Sugar 44.9, Protein 1.5
CITRUS BUTTER SAUCE
Another recipe I found at Bahama Breeze's Restaurant site. Posting for ZWT Caribbean region, which is served with their Breeze Wood Grilled Chicken Breast as well as seafood entrees. Sounds delicious!!
Provided by diner524
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 224.7, Fat 19.6, SaturatedFat 11.3, Cholesterol 45.8, Sodium 154.2, Carbohydrate 7.6, Fiber 0.1, Sugar 6, Protein 0.5
More about "citrus butter recipes"
CITRUS COMPOUND BUTTER | OTHER RECIPE | NO RECIPE …
From noreciperequired.com
4.2/5 (9)Category Cook Ahead of TimeCuisine AmericanEstimated Reading Time 2 mins
- Butter, despite the bad press and ill will from some, is a very good thing to cook with. In addition to great flavor, butter does add fat, which can enhance the texture, and the way food feels in the mouth. In addition to using butter in it’s natural form, you can also add in more flavor though the use of compound butters. In this recipe video, I show you how to make a citrus compound butter, by combining a couple tablespoons of butter, with the zest from a lemon, lime and orange. The zest, brings some very floral notes to your nose as it melts into the food, and a very mild citrus flavor that is absolutely great. I use the butter on milder fish, shellfish and chicken dishes, and I love it every time. Hope you enjoy it. Recipe Overview & Keys to Success Making a great citrus compound butter is easy, if you to pay attention to a few things:
- While not strictly needed, using room temperature butter will make the process easier. The butter mixed more easily, but it won’t effect the flavor one way or aother What will effect the flavor in making sure you only use the zest…not the pith. The pith of the fruit is the white peel under the skin. It’s bitter and bad tasting…so make sure you just zest the very outside layer Watch the ratio of zest to butter. Remember, it’s a compound butter, not zest with a touch of butter. The total zest should be about 25% of the mix…otherwise the balance will just be off, and the texture of the butter won’t be good.
- RECIPE FOR CITRUS COMPOUND BUTTER Ingredients for Citrus Compound Butter (for 2 – 3 servings)
CITRUS BUTTER - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
Servings 1Total Time 20 minsEstimated Reading Time 2 mins
- Once the butter is soft enough to mix, blend in the powdered sugar with the orange, lemon and lime zest.
- Refrigerate—take out an hour before serving time or store on the counter in a container with a tight fitting lid, up to 2 days.
GRILLED WALLEYE WITH CITRUS BUTTER RECIPE - THE SPRUCE EATS
From thespruceeats.com
KILLER LEMON BUTTER SAUCE FOR FISH | RECIPETIN EATS
From recipetineats.com
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
RICOTTA GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
EASY LEMON MOUSSE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
LEMON BLUEBERRY LAYER CAKE WITH LEMON BUTTERCREAM FROSTING
From bakerstable.net
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
EASY LEMON BUTTER (+ FLAVOR VARIATIONS) - ALPHAFOODIE
From alphafoodie.com
BAKED LEMON BUTTER SHRIMP RECIPE - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
EASY LEMON CURD RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
CITRUS BUTTER COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
CITRUS RECIPES
From allrecipes.com
LEMON BUTTER SAUCE RECIPE - LOVE AND LEMONS
From loveandlemons.com
GRILLED SALMON BECOMES NEXT-LEVEL FLAVORFUL WITH THIS HERBACEOUS ...
From thekitchn.com
CITRUS BUTTER RECIPE | VITAMIX
From vitamix.com
PAN FRIED COD IN A CITRUS BASIL BUTTER SAUCE - FOODNESS GRACIOUS
From foodnessgracious.com
SWIRLED CITRUS BUTTER COOKIES - ALLRECIPES
From allrecipes.com
BEURRE BLANC RECIPE (CLASSIC FRENCH BUTTER SAUCE) | KITCHN
From thekitchn.com
LEMON BUTTER SAUCE RECIPE (VERSATILE & EASY) | KITCHN
From thekitchn.com
RECIPE: ENJOY THIS PEANUT BUTTER PERFECTION - NEWS-DAILY.COM
From news-daily.com
You'll also love