Tag: lemon zest

Fruit Salad with a Citrus Vanilla Sauce And Giveaway Winner Announced

by Pam on April 28, 2013

I served this^[1] fruit salad with the spicy Asian Chicken Sandwiches^[2] I made for dinner recently and they paired nicely together. The sweet and juicy fruit salad cooled down our mouths after bites of the spicy sandwich. I loved this combination of fruit together. The sauce was a combination of orange and lemon juice & zest along with some brown sugar and vanilla. It reduced down to a very flavorful sauce that topped the fruit perfectly. We all, kids especially, loved this fruit salad.

The giveaway information is at the bottom of this recipe. Congratulations to the winner!!!

Heat a small saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, clementine zest, and lemon zest. Cook, stirring often, for about 5 minutes. Set aside and let it cool down completely.

Prepare the fruit and combine it in a large bowl. Once the citrus vanilla sauce has cooled down, drizzle on top of the salad, to taste. Toss gently and serve. Enjoy.

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Fruit Salad with a Citrus Vanilla Sauce

Yield: 6

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.

Ingredients:

Citrus Vanilla Sauce:

1/3 cup fresh orange juice

2 tbsp brown sugar
2 tbsp fresh lemon juice
1/2 tsp grated clementine zest
1/2 tsp lemon zest
1/2 tsp vanilla extract

Fruit Salad:

2 cups strawberries, hulled and sliced
1 cup fresh pineapple, chopped into bite sized chunks
1 cup fresh blueberries
1/2 cup of fresh raspberries
1 kiwi fruit, peeled and sliced
1 banana, sliced
1 clementine, peeled and sectioned
2 tbsp pomegranate seeds

Directions:

Heat a small saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, clementine zest, and lemon zest. Cook, stirring often, for about 5 minutes. Set aside and let it cool down completely.

Prepare the fruit and combine it in a large bowl. Once the citrus vanilla sauce has cooled down, drizzle on top of the salad, to taste. Toss gently and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Greater Baltimore Medical Center

Giveaway Winner:

The winner of the Knotty Daughter^[5] apron giveaway is comment number 76:

Anna — April 28, 2013

I’ve already bookmarked this recipe — it looks amazing! I’ve tried many of your recipes and none has ever failed me. Thank you so much!

Congratulations! Please visit their website^[6] and pick out the apron of your choice then e-mail me the chosen apron and your mailing address. Please get me this information as soon as possible so Knotty Daughter can send you your new apron.

References

^{^} this (livinghealthylivingwell.blogspot.com)
^{^} Asian Chicken Sandwich AND A Giveaway (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
^{^} Knotty Daughter (www.knottydaughters.com)
^{^} website (www.knottydaughters.com)

Lemon Basil Rice

by Pam on May 12, 2014

I was making a lemon caper pork dish for dinner and I wanted to serve it with rice. I decided to add lemon, lemon zest, and fresh basil to the basmati rice and it turned out delicious. The lemon made the rice pop with flavor and paired nicely with the fresh basil. This rice was excellent with our lemony pork. We all enjoyed it, although my kids still added soy sauce to theirs. They just seem to think that soy sauce always makes rice better. Silly kids.

Heat the chicken broth, water, lemon juice, lemon zest, and butter over medium high heat until boiling. Once it starts to boil, add the rice and season with sea salt and white pepper, to taste. Cover with a lid and reduce heat to low and cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped basil then serve. Enjoy.

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Lemon Basil Rice

Ingredients:

1 cup of chicken broth
1 cup of water (minus 2 tablespoons)
2 tbsp lemon juice
Zest of 1 lemon
1 tsp butter
1 cup of basmati rice
Sea salt and white pepper, to taste
2 tbsp fresh basil, chopped

Directions:

Heat the chicken broth, water, lemon juice, lemon zest, and butter over medium high heat until boiling. Once it starts to boil, add the rice and season with sea salt and white pepper, to taste. Cover with a lid and reduce heat to low and cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped basil then serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Salmon, anchovy and caper pizza

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Serves: 4
Prep time: 25 mins
Cooking time: 10 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Mid-price

Salty anchovy and rich smoked salmon are made even more yummy with the addition of cream cheese and capers. To finish it off, some fresh lemon zest adds some extra zing. This may not be exactly like ‘mamma use to make’, but we reckon she would still want the recipe!

Ingredients

½tbsp capers, roughly chopped
30g anchovies, roughly chopped
Large pinch dried red chilli
1tbsp olive oil plus extra for drizzling
1 tbsp lemon juice plus 1 tbsp lemon zest
1x pizza base
1x jar pizza sauce
100g cream cheese
70g smoked salmon, shredded
Fresh dill
Fresh ground black pepper

That’s goodtoknow

Don’t be tempted to add too much salt, if any to this pizza. The mixture of anchovy and capers should give more than enough of a salty hit!

Method

Combine the capers, anchovies and chilli in a small bowl along with the lemon juice and Tbsp olive oil. Leave to sit for 10 mins for the flavours to infuse.
Pre-heat the oven to 425F/220C/Electric Fan 200C/Gas Mark 7. Spread some of the sauce on top of the pizza base and dollop on the cream cheese. Scatter over the anchovy mix and shredded smoked salmon. Put the pizza directly onto the top shelf and cook for 8-10 minutes or as long as the instructions for the pizza base gives, based on pizza toppings.
Take out of the oven and finish off with some fresh dill, a sprinkle of lemon zest and some crushed black pepper along with a drizzle of olive oil.

By Nadine Brown

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