CITRUS ASPIC WITH HONEY AND MINT
Steps:
- Over a bowl, cut the grapefruit in half, and section it, reserving all juice. Cut sections into small pieces. Remove as much of the white membrane or pith as possible. Peel navel oranges and tangerines; then, over same bowl, trim away pith. Separate into sections, and cut into small pieces, reserving all juice. Strain fruit, and set aside. To reserved juice, add juice of temple oranges.
- Toss fruit with honey and mint, and divide among 4 small bowls. Put juices in a small saucepan, and sprinkle gelatin over surface. Wait a couple of minutes, then warm mixture over low heat, stirring to dissolve gelatin. Cool slightly, then pour mixture over fruit.
- Refrigerate for about an hour, or until liquid in bowls gels. Serve, garnished with additional mint.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 26 grams
WINTER CITRUS SALAD WITH HONEY DRESSING
This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams
CITRUS "JELL-O" WITH HONEY AND MINT
Provided by Mark Bittman
Categories Citrus Fruit Herb Dessert Freeze/Chill Passover Orange Mint Chill Honey Fat Free Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Over a bowl, cut the grapefruit in half and section as you would to serve it at the table, being sure to catch all the juice; you want small pieces with little or no membrane or pith. Peel the navel oranges and tangerines, then, over the same bowl, trim off most of the white pith that clings to their surface. Separate into sections and cut into small pieces if necessary, again being sure to catch all the juice. Strain the fruit. To the reserved juice, add the squeezed juice of the juice oranges.
- 2. Toss the fruits with the honey and mint and put them in 4 small bowls. Put the juice in a small saucepan and sprinkle the gelatin over the surface. Wait a couple of minutes, then warm the mixture over low heat, stirring to dissolve the gelatin. Cool slightly, then pour the juice mixture over the fruits in the bowls.
- 3. Refrigerate for about an hour, or until the liquid in the bowls gels. Serve, garnished with additional mint.
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