Agrumes/Citrus Fruits
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La Belle Cuisine - More Fruit Recipes

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~ Henry David Thoreau

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Grapefruit and Wedge of Grapefruit with Pink Flesh
Grapefruit and Wedge of
Grapefruit with Pink Flesh
Photographic Print

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 logo and white wine









Citrons Verts
Citrons Verts
Art Print

Givelet, Frederic
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French Lemons
French Lemons
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De Villeneuve,...
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Art Print

Carrier, James
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Halved Blood Orange with a Glass of Blood Orange Juice
Halved Blood Orange with a
Glass of Blood Orange Juice
Photographic Print

Loftus, David
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Citrus Garden
Citrus Garden
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Li-Leger, Don
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La Belle Cuisine


Blood Orange, Grapefruit and
Pomegranate Compote

Gourmet Archives

1 1/2 cups dry white wine
1/4 cup dry Sherry
1/4 cup honey
1/2 cup firmly packed light brown sugar
6 pink grapefruits
3 blood oranges or 1 1/2 navel oranges
1 pomegranate

In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until cold. Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranates and squeeze gently
to yield seeds with juice. Divide citrus sections, pomegranate seeds and
juice and wine syrup among 6 dessert bowls and chill, covered, at least
15 minutes and up to 1 hour. Stir compote before serving. Serves 6.


Source for the following recipes:
Citrus; A Cookbook
by Ford Rogers, 1992, Simon & Schuster Trade Paperbacks


Pink Grapefruit Poached in Sauternes

3 pink grapefruits
2 cups Sauternes
3 tablespoons brown sugar
Mint leaves, for garnish

Using a sharp paring knife, peel the grapefruit over a small bowl, cutting through the peel and pith, just into the flesh, then spiraling down and
around from one end to the other, as if peeling an apple. Cut into the
membranes, pop out the sections, and remove the seeds.
In a 2-quart nonreactive saucepan heat the Sauternes and sugar almost
to boiling. Add the grapefruit sections and simmer for 5 minutes. Remove
from the heat and allow the grapefruit to cool a bit in the Sauternes. Serve
in the sauce while still slightly warm, or chill for serving later. Garnish
with the mint leaves. Serves 4.


Salad of Beets, Mâche and Clementines

4 beets, 2 inches in diameter
4 clementines, peeled, sectioned, pith removed
4 handfuls mâche (a.k.a. lamb's lettuce, corn
salad, field lettuce), washed, roots trimmed
2 scallions, thinly sliced

1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt & freshly ground black pepper
1/4 cup good quality virgin olive oil

Trim the beet stems and roots, leaving 2 inches of each attached to the
beets. Drop them in boiling, salted water and boil for 25 to 30 minutes,
or until just tender. Then plunge them into a cold-water bath until cool.
Cut off the ends and slice crosswise in 1/8-inch-thick slices.
Arrange the beet slices and clementine sections around 4 serving plates.
Pile the mâche in the center of each plate. Scatter the scallions over
each salad.
In a small bowl combine the vinegar, lemon juice, mustard, and salt
and pepper to taste. Whisk, adding the oil in a stream. When all the oil
has been incorporated, drizzle the vinaigrette over the salads and serve.
Serves 4.


Pickled Citrus Shrimp

1/3 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
3 tablespoons orange blossom honey
2 tablespoons capers, drained
1 teaspoon celery seed
1 tablespoon prepared horseradish
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1 pound large shrimp, shelled
and deveined
1 large orange
1 small grapefruit
1 small red onion, halved
and thinly sliced
Lettuce leaves or arugula (optional)

Combine the first nine ingredients [olive oil through salt] in a large, nonreactive bowl. Whish thoroughly to combine. Blanch the shrimp
for 1 minute in boiling water. Drain the shrimp, add them to the bowl,
and toss to coat.
Peel the orange and the grapefruit and scrape off the white pith. Separate
the sections, making a small slit in any sections that contain seeds, and
pop them out. Add the sections to the bowl, along with the onion, and
toss to coat. Cover and refrigerate overnight, tossing occasionally.
Serve on beds of lettuce leaves or arugula, if desired. Drizzle with some
of the marinade.


Pickled Lemons

10 to 12 lemons
6 garlic cloves, crushed
6 slices fresh gingerroot, peeled,
about 1/8 inch thick
1 teaspoon ground turmeric
2 teaspoons cumin seeds
2 tablespoons yellow mustard seeds
1 to 2 teaspoons dried red pepper
flakes, to taste
1/2 teaspoon fennel seeds
1 teaspoon fenugreek seeds
4 cups distilled white vinegar
3 tablespoons salt

Wash the lemons well with a scrub brush, using warm, soapy water.
Rinse thoroughly. Quarter them and place them, interspersed with the
garlic cloves and ginger slices, in a 1/2-gallon widemouthed jar or pickle crock, leaving 1 to 2 inches of space at the top of the jar.
Heat a nonreactive skillet over medium-low heat and add the turmeric,
cumin seeds, mustard seeds, dried red pepper flakes, fennel seeds, and
fenugreek seeds. Heat the mixture carefully, shaking the pan frequently,
until you begin to smell the spices and they begin to smoke. Remove
them from the heat and add 1 cup of vinegar to the pan. Mix thoroughly
and carefully pour the vinegar and spices over the lemons in the jar. Add
the salt and enough additional vinegar to cover the lemons.
Seal the jar, shake it, and roll it around to mix the ingredients. Let it sit
in a cool, dark place for 3 weeks, shaking the jar and rolling it around
2 or 3 times a week.
When 2 or 3 weeks have passed, chill the lemons. They will keep in the refrigerator for 2 to 3 months. Serve as a pickle, or chop and use as a
relish with curries, meats or greens.


Stewed Kumquats and Strawberries

3/4 pound kumquats, washed and stemmed
3/4 cup granulated sugar
5 cloves
1 pint strawberries, washed and hulled
2 tablespoons Grand Marnier

Slice each kumquat crosswise into 3 or 4 rounds. Remove seeds. Place
in a 2-quart nonreactive saucepan with the sugar, cloves, and 1/2 cup
water. Simmer for 5 minutes.
Quarter the strawberries and add them to the pan. Simmer for 3 more minutes, then remove from heat. Let cool to room temperature.
Add the Grand Marnier; cover and refrigerate several hours or over-
night. Remove the cloves before serving. Serves 4.


Blood Orange Liqueur

Zest of 1 blood orange
5 cups blood orange pulp
(about 6 or 7 oranges)
1 pint vodka
1 1/2 cups granulated sugar

Remove the zest with a vegetable peeler in long strips. Reserve both the
zest and the orange. Peel the rest of the oranges and scrape off as much
of the white pith from the fruit sections as possible.
With a sharp knife remove the white pith from the reserved orange, cutting just through the membrane and into the fruit. Spiral down and around the fruit as if peeling an apple. Insert the knife next to the dividing membrane
and pop out each section. Place the orange sections in a food processor or
blender and purée briefly.
Place the pulp, zest, and vodka in a 1/2-gallon glass jar. Cover it with
waxed paper and seal it with a lid, making the jar airtight. Let the mix
ture sit for 1 month in a cool place, shaking gently a few times a week.
When the month is up, strain the mixture through several layers of cheesecloth spread in a strainer. When only pulp remains, pull up the
ends of the cheesecloth, enclosing the pulp, and twist it to extract as
much liquid as possible.
Return the strained liquid to the 1/2-gallon jar. (Make sure the jar has
been well rinsed.)
Combine the sugar with 3/4 cup water in a small pan. Bring to a boil,
stirring constantly, being careful not to let it boil over. When all the sugar
has dissolved and the syrup is clear, remove from the heat and cool to
room temperature.
Add the room-temperature syrup to the vodka-juice mixture. Stir well.
Seal again with waxed paper and lid. Let sit for 2 or 3 days, until the
liqueur has cleared and sediment has settled. Siphon or carefully pour
the clear portion of the liqueur into 1-pint bottles. Seal and let sit for
several months, so the liqueur can mellow and age. (Use the remaining
portion with the sediment for cooking, or drink it yourself.)
Makes three 1-pint bottles.

Featured Archive Recipes:
Ambrosia Collection
Moroccan Preserved Lemons
Oodles of Oranges
Refreshing Lemon Libations

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