Citrus Shines this Season

CITRUSCoverAIKM_Citrus285As winter settles in for the long haul and the fresh tastes of summer gardens fade, don’t forget that winter harvests have their own magic. Citrus fruits shine this time of year, and a new cookbook by Valerie Aikman-Smith and Victoria Pearson  highlights the bright flavors and surprising versatility of  these fruits. Citrus: Sweet and Savory Sun-Kissed Recipes (Ten Speed Press, 2015; $19.99) is organized by type of fruit: lemon, lime, orange, tangerine, grapefruit, and “the rest.” The recipes are inventive —lime and chile salted almonds or panfried scallops with smoky jalapeno and tangerine relish, for example—and showcase the tangy, colorful fruits in simple preparations that will lead even timid cooks to the kitchen. Enjoy these delicious recipes—perfect now, in citrus season, and all year-round.

 

Handmade Lemon Pappardelle

Once you’ve seen how easy it is to make fresh pasta, you’ll wonder why you haven’t made it before. These rustic noodles need only a splash of excellent olive oil and a dusting of grated Parmesan to make a memorable dinner. You will need a pasta machine, either a hand-cranked model, an electric machine, or one that attaches to a stand mixer.

~Serves 6 to 8

3 ½ cups (1 pound) 00 flour

6 eggs

Zest of 3 lemons

2 tablespoons freshly squeezed lemon juice

Pinch of fine sea salt

 

To Prepare:

  • In a food processor, combine the flour, eggs, lemon zest and juice, and salt and process until the mixture comes together.
  • Turn the mixture out onto a floured work surface and knead together for 5 minutes, until smooth. Wrap in plastic wrap and set aside at room temperature for 1 hour.
  • Cut the dough into 6 equal pieces. Work with 1 piece at a time and keep the remaining pieces covered. Flatten the piece between your palms until it’s about 1⁄2 inch thick.
  • Set the rollers of your pasta machine to the widest setting and feed the dough through. Fold the dough in half and repeat on this setting 6 times. Turn the knob of the pasta machine to the next setting and feed the dough through the rollers. Continue to decrease the roller setting after each pass, until the pasta sheet is the desired thickness. Lay the pasta on a lightly floured work surface and cover with a towel. Repeat the process with the remaining dough.
  • Fold each pasta sheet in half, and then in half again. With a sharp knife, cut the dough into wide strands.
  • At this point, the pasta is ready to cook. Or, you can freeze the pappardelle in an airtight plastic bag for up to 6 months and then cook straight from the freezer.
  • To cook and serve the pasta, bring a large pot of water to a boil and add 1 teaspoon of salt. Add the pasta and cook until it floats to the top, about 5 minutes or until al dente.

 

Yellow Grapefruit & Avocado Salad

This is such a pretty salad—deep green kale, light green avocado, pale yellow grapefruit. It is perfect for lunch or supper.

~Serves 4

1 yellow grapefruit, peeled

1 avocado, halved, pitted, peeled, and sliced

2 cups baby kale or similar greens

 

VINAIGRETTE

¼ cup extra virgin olive oil

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

3 tablespoons chopped tarragon

Sea salt and freshly ground black pepper

 

To prepare:

  • Quarter the grapefruit, then cut into 1⁄4-inch slices. Arrange on a platter or in a shallow bowl. Top with the avocado slices, then sprinkle with the baby kale.
  • To make the vinaigrette, in a small bowl, whisk together the oil, vinegar, mustard, and tarragon. Season with salt and pepper.
  • Pour the vinaigrette over the salad and serve.

 

Lime & Chile Salted Almonds

Crunchy and spicy-sweet, these irresistible nuts are ideal for nibbling alongside cocktails and are also delicious sprinkled over leafy green salads or enjoyed as a snack on their own.

~Makes 2 cups

2 cups unsalted organic almonds

Zest of 3 limes

1 tablespoon chile powder

½ cup firmly packed light brown sugar

¼ cup maple syrup

1 ½ tablespoons coarse sea salt

 

To prepare:

Preheat the oven to 375°F.

  • In a bowl, combine the almonds, lime zest, chile powder, sugar, and maple syrup and stir until the nuts are evenly coated with the other ingredients. Spread out the nut mixture on a sheet pan.
  • Roast the nuts for about 8 minutes, until they are brown and the sugar is bubbling.
  • Remove the almonds from the oven, sprinkle with the salt, and stir with a wooden spoon. Let cool completely before serving. The nuts will keep in an airtight container at room temperature for up to 1 week.

 

Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photographs copyright © 2015 by Victoria Pearson

Citrus is available for purchase here.