Citrus Butter Recipes

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CITRUS BUTTER SAUCE



Citrus Butter Sauce image

Another recipe I found at Bahama Breeze's Restaurant site. Posting for ZWT Caribbean region, which is served with their Breeze Wood Grilled Chicken Breast as well as seafood entrees. Sounds delicious!!

Provided by diner524

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
1 tablespoon shallot, minced
1/2 cup white wine
1/2 cup orange juice, Fresh squeezed
6 tablespoons butter, cold and cubed
1 tablespoon sugar (optional, I don't use it)
salt
white pepper

Steps:

  • Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
  • Add the Orange juice and white wine and reduce by ¾.
  • Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
  • Add the sugar, salt and pepper.
  • Stir to combine then strain the sauce through fine mesh strainer.
  • Serve hot and Enjoy!

Nutrition Facts : Calories 224.7, Fat 19.6, SaturatedFat 11.3, Cholesterol 45.8, Sodium 154.2, Carbohydrate 7.6, Fiber 0.1, Sugar 6, Protein 0.5

HONEY-CITRUS BUTTER



Honey-Citrus Butter image

This is quite a bit different from other honey orange butter recipes here; it calls for the juice to be cooked down into a syrup. Adapted from Sam Choy's Polynesian Kitchen. My preference is to use salted butter for more even salt distribution. Prep time is time to prepare the orange syrup; cook time includes chill time.

Provided by Chocolatl

Categories     Oranges

Time 3h45m

Yield 2 cups

Number Of Ingredients 5

1 cup fresh orange juice
4 tablespoons honey
1/2 cup unsalted butter, at room temperature
1 teaspoon orange rind, minced
salt

Steps:

  • Bring the orange juice to a boil in a small saucepan over high heat.
  • Cook until it is reduced and has the consistency of honey.
  • Set aside to cool.
  • Place in a food processor.
  • Add all other ingredients and process until smooth.
  • Place a sheet of parchment paper or wax paper on a work surface.
  • Pour the butter onto the long side of the sheet.
  • Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper.
  • Roll up and refrigerate for at least 3 hours before using.

Nutrition Facts : Calories 591.4, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 9.2, Carbohydrate 47.8, Fiber 0.4, Sugar 44.9, Protein 1.5

GRILLED SALMON WITH CITRUS BUTTER



Grilled Salmon with Citrus Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Oil, for greasing grill
1 stick unsalted butter, at room temperature
2 teaspoons lemon zest
2 teaspoons lime zest
Four 6-ounce fillets center-cut salmon, skin removed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
  • Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
  • Preheat your grill to medium-high heat.
  • Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.

BROCCOLINI WITH CITRUS BUTTER



Broccolini with Citrus Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches of broccolini with olive oil, salt and pepper. Broil until lightly charred, 4 to 6 minutes. Simmer 1/4 cup orange juice and 1 tablespoon lime juice until reduced by half, 2 to 3 minutes. Gradually whisk in 4 tablespoons cubed cold butter; season with salt. Spoon over broccolini. Top with chopped chives.

CITRUS CANTALOUPE BUTTER



Citrus Cantaloupe Butter image

This sweet, chunky cantaloupe butter gets its warm spice flavor from the cinnamon. Orange sections and lime juice give it a citrusy twist. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Time 30m

Yield 5 half-pints.

Number Of Ingredients 6

2 medium cantaloupes, peeled, seeded and cubed
2 cups orange sections, pith and seeds removed
5 cups sugar
1/2 cup bottled lime juice
2 cinnamon sticks (3 inches)
1 tablespoon grated lime zest

Steps:

  • Process cantaloupe and orange sections in batches in a blender until pureed. Transfer to a Dutch oven., Add sugar, lime juice, cinnamon and zest. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 5 cups and reaches a thick, spreadable consistency, about 2 hours, stirring frequently. Discard cinnamon sticks., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Submerge jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON BUTTER



Lemon Butter image

Serve this thick and creamy, lemon-flavored butter warm over gingerbread or blueberry muffins. You can also top ice cream with it! This recipe will also work with margarine instead of butter.

Provided by dramstad

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 6

¼ cup white sugar
1 tablespoon cornstarch
¼ teaspoon grated lemon zest
½ cup water
1 tablespoon lemon juice
2 teaspoons butter

Steps:

  • In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
  • Remove the sauce from the heat and stir in the butter. Serve warm.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 14.7 g, Cholesterol 5.4 mg, Fat 2 g, SaturatedFat 1.3 g, Sodium 14.6 mg, Sugar 12.6 g

ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER



Roasted Carrots and Parsnips with Citrus Butter image

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Vegetable     Side     Roast     Kid-Friendly     Quick & Easy     Carrot     Parsnip     Healthy     Low Cholesterol     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6-8

Number Of Ingredients 7

2 tablespoons unsalted butter, at room temperature
1 teaspoon grated orange zest, plus 1 1/2 teaspoons orange juice
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425°F.
  • In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
  • Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
  • On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
  • When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.

ROAST TURKEY WITH CITRUS BUTTER



Roast turkey with citrus butter image

Moist and golden, this Christmas turkey will be the crowning glory of your festive feast. It's simple to make and guaranteed to impress friends and family

Provided by Good Food team

Categories     Main course

Time 4h25m

Number Of Ingredients 9

1 turkey , about 6kg/13lb, giblets removed
140g butter , at room temperature
zest 1 lemon
zest 1 orange
2 thyme sprigs, leaves finely chopped
1 rosemary sprig, leaves finely chopped
4 large onions , halved
3 bay leaves
2 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
  • Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
  • Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
  • Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
  • To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
  • Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.

Nutrition Facts : Calories 686 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Protein 100 grams protein, Sodium 0.86 milligram of sodium

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