A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go. Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering. Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.
Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan. Your call. Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap.
Instead, use a spoon to break it into perfectly imperfect pieces. The zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to this everyday staple. Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.
Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes.
This recipe makes enough vinaigrette for three large salads. Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite. This spicy margarita recipe gets its heat from habaneros and acidity from grapefruit. Adjust the steeping time depending on how spicy you want to go!
Pour into glasses and garnish. Bring water and sugar to a boil in a medium saucepan, stirring often, until sugar dissolves. Remove from heat; add mint sprigs, and let stand 2 hours or until mixture is completely cool. Pour mixture through a wire-mesh strainer into a pitcher, discarding mint.
Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice and garnish. In a large pitcher at least 3-qt. All products featured on Basically are independently selected by our editors.
However, when you buy something through our retail links, we may earn an affiliate commission. Infinitely useful and boundlessly versatile, they keep for weeks in the fridge and you can almost never have too many. The stuff you squeeze by hand has less time to oxidize and no funny preservatives, which means its flavor is brighter and more pronounced compared to the bitter or muted bottled versions.
But trying to zest with a box grater is about as awkward as trying to comb your hair with a fork. The nimble Microplane is hands-down the best piece of equipment for shaving off the outermost layer of the fruit, rich with essential oils.
Use zest when you want an intense citrusy aroma without the sourness or moisture of the juice itself, like in dry rubs, pancake batter, or creamy pasta.
Scrub your citrus with warm water. All you need to know to compose beautiful salads and breakfast bowls is how to cut wheels:.
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