Gands Citrus Reduction For Plate Decoration Recipes

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FISH IN PARCHMENT WITH CITRUS REDUCTION



Fish in Parchment with Citrus Reduction image

Provided by Martie Duncan, Food Network Star Season 8 Finalist

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

2 lemons
2 limes
6 fish fillets or steaks, preferably grouper
3 teaspoons chopped fresh flat-leaf parsley
1 clove garlic, minced
3 teaspoons olive oil
Salt and ground pepper
1 teaspoon sherry vinegar
1 teaspoon honey

Steps:

  • Preheat the oven to 425 degrees F.
  • Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
  • Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
  • In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
  • Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
  • Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
  • Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

Nutrition Facts : Calories 197, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 63 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 1 grams

GAND'S CITRUS REDUCTION FOR PLATE DECORATION



Gand's Citrus Reduction for Plate Decoration image

Entered for safe-keeping, from Chef Gale Gand of Lake Forest, Illinois. Use this to paint plates decoratively before placing dessert on top.

Provided by KateL

Categories     Lemon

Time 16m

Yield 1/3 cup

Number Of Ingredients 4

1/2 cup orange juice
1/2 cup grapefruit juice
1/4 cup lemon juice
1/4 cup corn syrup

Steps:

  • Place all ingredients in a saucepan and simmer on low until reduced to a thick syrup.
  • Chill before using.

GALE GAND'S TIRAMISU



Gale Gand's Tiramisu image

For the past 3 Christmases, I've made this to rave reviews from the Italian family...Truly, this is the pinnacle of creamy decadence, with a hint of espresso to bring you back to earth! I will NEVER use another recipe! Courtesy of the Food Network and Gale Gand.

Provided by GoodMorningBurger

Categories     Dessert

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

7 egg yolks
1 cup sugar (for yolks)
3 cups mascarpone cheese (or a 750-gram container)
4 1/2 tablespoons water
1 1/2 tablespoons gelatin (powdered)
3 egg whites
1/4 cup sugar (for whites)
1 cup heavy cream (whipped)
2 1/2 cups espresso (cooled)
1/2 cup coffee liqueur (Kalhua, preferably)
20 -24 french-style ladyfinger cookies
1 cup bittersweet chocolate, shaved

Steps:

  • In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
  • Add mascarpone and whip until well incorporated.
  • Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
  • Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
  • Immediately turn off the heat and allow the gelatin to dissolve completely.
  • In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
  • Whip to a stiff, glossy peak.
  • Fold whites into mascarpone and yolk mixture then fold in whipped cream.
  • In a separate bowl, combine espresso and kalhua.
  • Soak 1 ladyfinger at a time in the espresso mixture.
  • In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
  • Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
  • Sprinkle 1/2 of the chocolate shavings over mousse.
  • Create another layer and chill until set. (At least 2 hours.).
  • ENJOY!

Nutrition Facts : Calories 348.9, Fat 13.8, SaturatedFat 7.2, Cholesterol 197.4, Sodium 75, Carbohydrate 45.8, Fiber 0.2, Sugar 37.2, Protein 6.6

CITRUS GLAZE



Citrus Glaze image

This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi.

Provided by BEYOND7

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 6

1 orange, juiced
1 lemon, juiced
1 lime, juiced
⅓ cup water
⅓ cup sugar
1 pinch salt

Steps:

  • Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
  • Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.4 mg, Sugar 19.2 g

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