Citrus Chips Recipes

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CHOCOLATE CITRUS BISCOTTI



Chocolate Citrus Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h35m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
  • Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

HOMEMADE CINNAMON CHIPS



Homemade Cinnamon Chips image

This recipe makes small flakes that can be added to your favorite muffin or bread recipe to get that 'cinnamon burst' that usually is found in store brand muffin mixes.

Provided by Kathy Arnold

Time 40m

Yield 24

Number Of Ingredients 4

⅓ cup white sugar
2 teaspoons ground cinnamon
1 tablespoon vegetable shortening (such as Crisco®)
1 tablespoon light corn syrup

Steps:

  • Preheat oven to 225 degrees F (110 degrees C).
  • Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
  • Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.6 g, Fat 0.5 g, Fiber 0.1 g, SaturatedFat 0.1 g, Sodium 0.5 mg, Sugar 3 g

CITRUS CHIPS



Citrus Chips image

Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 4h10m

Number Of Ingredients 1

4 large oranges, such as Cara Cara, navel, or blood oranges, cut into 1/8-inch-thick slices, seeds removed

Steps:

  • Preheat oven to 175 degrees. Line 2 rimmed baking sheets with wire racks. Arrange orange slices over racks in a single even layer. Bake, rotating sheets every 2 hours, until chips are shrunken and dry, 4 to 6 hours. Let cool completely. (They will crisp as they cool.) Store in an airtight container at room temperature up to 1 month.

FRUIT CHIPS



Fruit Chips image

Provided by Tregaye Fraser

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 red apple, sliced 1/8 inch thick
1 green apple, sliced 1/8 inch thick
1 mango, peeled, sliced 1/4 inch thick
1 pineapple, peeled, cored and sliced into 1/4-inch rings
Six 4-ounce spreadable cheese cups, such as The Laughing Cow Cheese Cups Original

Steps:

  • Preheat the oven to 200 degrees F.
  • Mix the sugar and cinnamon in a bowl; reserve.
  • Place each type of sliced fruit on a separate silicone-lined baking sheet. Sprinkle with some of the cinnamon-sugar.
  • Bake the apples until the edges curl, about 2 hours. Transfer to a cooling rack. The chips will crisp as they cool.
  • Bake the mango and pineapple slices for 30 minutes, then flip and sprinkle with more cinnamon-sugar. Continue to bake, flipping the mango and pineapple slices every half hour, for 2 1/2 more hours. Transfer to a cooling rack. The chips will crisp as they cool.
  • Serve the fruit chips with the cheese cups.

HINT OF CITRUS CHOCOLATE CHIP COOKIES



Hint of Citrus Chocolate Chip Cookies image

Remember those very slender "stirring sticks" that were chewy orange or lemon candy on the inside and dipped in chocolate? These cookies are reminiscent of that same flavor combination. The texture of these cookies is unbelieveable!! Very soft and slightly chewy. Watch them closely until you know just the right length of time to bake them in your oven. Get ready for a refreshing twist on an old favorite!!!!

Provided by Jeffs Girl Way Out

Categories     Dessert

Time 1h15m

Yield 5 dozen cookies, 54-60 serving(s)

Number Of Ingredients 14

1 1/2 cups butter, softened (I use 1 C butter, 1/2 C margarine)
1/2 cup canola oil
1 1/2 cups white sugar
1 1/2 cups brown sugar
5 eggs
1 tablespoon vanilla
3/4-1 teaspoon orange extract or 3/4-1 teaspoon lemon extract
2 tablespoons baking powder
1 teaspoon salt
2 cups whole wheat flour
2 cups white flour
white flour (several additional cups for kneading)
12 -16 ounces semi-sweet chocolate chips
1 cup chopped nuts (optional almonds, pecans or walnuts)

Steps:

  • Preheat oven to 350 degrees.
  • With eletric mixer, cream together butter, oil and sugars.
  • Adding one-at-a-time, mix in eggs, vanilla extract and citrus (orange OR lemon) extract.
  • In a separate bowl, stir together baking powder, salt and flours.
  • Gradually stir flour mixture into creamed mixture.
  • Knead in (with bare hands) chocolate chips and nuts (if desired).
  • Add more white flour, kneading it in until the dough is stiff like bread dough, and the chips just begin to fall out as you knead.
  • I haven't measured exactly, but it may take 2-4 cups of additional flour to reach the desired consistency.
  • Shape into golf ball sized balls, flatten slightly between the palms of your hands and lay the thick disks on an ungreased cookie sheet approximately 1 1/2 inches apart.
  • Bake 10-11 minutes.
  • Remove from oven just BEFORE they begin to brown.
  • Allow to cool on the pan for 5 minutes.
  • Cool completely on flat surface (I put them on paper towels on the counter top.).
  • Store in an airtight container.
  • These freeze/thaw BEAUTIFULLY after baking.

Nutrition Facts : Calories 192.7, Fat 10.9, SaturatedFat 4.8, Cholesterol 33.1, Sodium 146.6, Carbohydrate 23.1, Fiber 1.3, Sugar 15.1, Protein 2.4

CITRUS QUESO SALAD (DIP FOR CHIPS)



Citrus Queso Salad (Dip for Chips) image

Serve this dip with tortilla chips. This Mexican recipe is from www.caciqueusa.com. Sounds wonderful and placed here for safe keeping.

Provided by januarybride

Categories     Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (10 ounce) package queso fresco, crumbled
1/2 cup Cotija cheese, crumbled
1/2 cup diced jicama
1 small diced cucumber
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
2 medium tomatoes, chopped
1/2 chipotle chile in adobo, finely chopped
1 lime, juice of
1 tablespoon olive oil

Steps:

  • Mix first five ingredients together and set aside.
  • Mix next five ingredients in a separate bowl. Season with salt/pepper and add to cheese mixture.
  • Mix well and serve. Looks pretty if you press it into a bowl and then mound it on a plate surrounded by chips.

Nutrition Facts : Calories 65.6, Fat 4.3, SaturatedFat 1.8, Cholesterol 8.7, Sodium 96.8, Carbohydrate 5.1, Fiber 1.1, Sugar 2.5, Protein 2.5

FISH WITH CITRUS-CHILE SAUCE



Fish With Citrus-Chile Sauce image

This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.

Provided by Ligaya Mishan

Categories     dinner, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon Timur (Timut) peppercorns (see Tip)
1/4 teaspoon white peppercorns, preferably fermented (see Tip)
1 1/2 tablespoons Moscatel vinegar (see Tip)
2 teaspoons crushed Calabrian chiles (in oil)
1 1/2 teaspoons fresh marjoram leaves, finely chopped
1/2 teaspoon orange or tangerine juice
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
Salt
4 sturdy white fish fillets or steaks (about 6 ounces each), such as halibut, red snapper, sea bass or swordfish
Salt and pepper
Olive oil

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.

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