Citrus Apple Cider Recipes

CITRUS APPLE CIDER

Steps:

• In a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, discarding cinnamon sticks and cloves. Serve warm; garnish with additional cinnamon sticks if desired.

CRISP APPLES WITH CITRUS DRESSING

Steps:

• Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.

APPLE CITRUS CIDER

Steps:

• In a large saucepan, combine the apple juice, pineapple juice concentrate, sugar and lemon slices. Place the cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-15 minutes. Discard spice bag. Stir in lemon-lime soda; cook for 4-6 minutes or until heated through (do not boil).

FISH WITH CITRUS-CHILE SAUCE

Steps:

• Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
• In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
• Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
• If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.