CITRUS OIL
Steps:
- Use a peeler to remove the peel of both the lemon and orange. Try to press gently with the peeler, so that you remove only the rind and avoid peeling off the white pith.
- Put the citrus peels and olive oil in small saucepot. Heat over low heat for about 3 minutes, until the peels soften and bubble but do not curl. Set aside to cool and steep, about 3 hours.
- Remove the peels from the oil. Using a funnel, pour the flavored oil into a spouted cruet. Store in the refrigerator. This oil can be used to make vinaigrettes, pastas, sauces, etc.
ALMOND CITRUS OLIVE OIL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
- To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
- Cut the cake into wedges and spoon the citrus compote alongside.
CITRUS MARINATED OLIVES
Provided by Valerie Bertinelli
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.
LEMON OLIVE OIL RECIPE BY TASTY
Here's what you need: lemons, olive oil
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 2
Steps:
- Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
- Add the peels to a medium pot filled with the olive oil and stir.
- Let simmer over very low heat for 15-20 minutes.
- Strain out the peels.
- Transfer the infused oil to a bottle or other resealable container.
- The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
CITRUS OLIVE OIL
Yield makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Place all of the ingredients in a tight-lidded jar and shake to combine. Refrigerate for up to 1 month.
GRILLED SEA BASS WITH CITRUS-OLIVE OIL
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this grilled seafood with citrus-olive oil that's ready in an hour - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl mix all Citrus-Olive Oil ingredients. Refrigerate 30 minutes. Heat coals or gas grill for direct heat. Brush all surfaces of fish with oil; sprinkle with salt and pepper.
- Cover and grill fish 4 to 5 inches from medium heat 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Oil.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
CITRUS OLIVE OIL CAKE
Steps:
- Combine 2 cups of the sugar and the water in a medium saucepan. Bring to a boil over medium-high heat. When the sugar has dissolved, add the oranges and lemon. Make sure there's enough liquid to cover at least two-thirds of the fruit-if needed, add a little more water and an equal amount of sugar directly to the pan (you don't need to dissolve it separately). Cover the pan and lower the heat to maintain a very gentle simmer. Cook, turning the fruit occasionally, until the fruit is very soft and easily pierced with a skewer, about 40 minutes. Carefully transfer the fruit to a plate and let cool enough to handle (save the syrup for another use-see Tip for ideas).
- While the fruit is cooking, put the almonds in the bowl of a food processor and pulse until finely ground. Transfer to a large bowl and whisk in the flour and baking powder. Set aside.
- Oil a 9-inch springform cake pan (or a regular 9-inch-round by 3-inch-tall cake pan) and line the bottom with parchment. Position a rack in the center of the oven and heat to 350°F.
- Cut the fruit into quarters and remove and discard any seeds or large pieces of membrane. Put the fruit in the food processor (you don't need to wash the bowl first). Pulse, scraping down the sides as needed, until the fruit is pureed and fairly smooth-a few small lumps are okay.
- Put the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until lightened in color and foamy, about 2 minutes. With the motor running, gradually add the remaining 1 1/2 cups sugar and continue to beat until very thick and creamy white, 3 to 4 minutes longer. Reduce the speed to medium, and with the motor running, drizzle in the olive oil.
- Add the pureed fruit and continue to mix until blended, about 30 seconds. Remove the bowl from the stand and gently fold in about a third of the flour mixture. When incorporated, add the rest of the flour mixture and fold until smooth.
- Pour into the prepared pan and smooth the top. Bake until the cake is dark golden brown and springs back after a light touch, about 1 hour 10 minutes. (Resist the urge to use a toothpick to determine doneness; it will cause the cake to sink in the center.)
- Let cool in the pan for 25 minutes and then run a knife around the perimeter. Turn out onto a rack to cool completely.
- This cake is even better the next day, and keeps for up to 5 days at room temperature.
- TIP
- It's a shame to waste the poaching syrup with its lovely flavor of orange and lemon. It will last nearly indefinitely in the refrigerator. Mix a couple of spoonfuls with seltzer water to make an Italian soda, or use in your favorite cocktail recipe (it goes especially well with bourbon and gin).
- NOTE
- To toast the almonds, spread them on a large rimmed baking sheet and bake in a 350°F oven until light to medium-golden brown, 10 to 15 minutes. You can also use an equal weight of whole or slivered almonds, but they won't grind to as fine a consistency as the sliced.
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