Hot Citrus Sprinkles Recipes

CRISP FIVE-SPICE CALAMARI WITH SPICY CITRUS NOODLES

Steps:

• For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside.
• Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside.
• For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned.
• Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot.
• To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table.

CITRUS STEAKS

Steps:

• Sprinkle steaks with salt and pepper. In a large nonstick skillet, cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm. , Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired.

HOMEMADE SPRINKLES

Steps:

• Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.
• Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.

WARM CITRUS GRATIN

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons in large strips. Pour milk into heavy 1-quart saucepan. Bring to simmer. Remove from heat. Add lemon peel. Cover and let stand 1 hour. Strain milk; discard peel. Return to pan.
• Mix 1/3 cup sugar, flour and cornstarch in cup. Using electric mixer, beat yolks in large bowl until light. Add sugar mixture; beat until light, about 1 minute.
• Bring milk to simmer again. Gradually whisk hot milk into milk mixture. Return mixture to saucepan. Stir over low hear until custard thickens and bubbles. Remove from heat. Whisk in lemon juice, butter and vanilla extract, then marscapone cheese. Cool slightly.
• Using small sharp knife and working over medium bowl, cut oranges between membranes to release segments. (Custard and orange segments can be prepared 1 day ahead. Cover separately and refrigerate. Rewarm custard over medium-low heat before continuing.)
• Preheat broiler. Divide warm custard among six 1-cup broilerproof gratin dishes or custard cups. Arrange orange segments atop custard. Gently press on segments to submerge slightly. Sprinkle 1 teaspoon powdered sugar over each. Place on baking sheet. Broil until sugar browns, rotating gratins for even broiling if necessary and watching closely, about 3 minutes. Transfer dishes to plates and serve warm.

CITRUS GLAZED RIBS

Steps:

• Place ribs in a large roasting pan (DO NOT cut into smaller pieces; I use a large jelly roll pan with a large metal cooling rack on top).
• Sprinkle with celery salt and freshly ground pepper.
• Cover tightly with aluminum foil and bake for approximately 3 hours at 275 degrees until tender. Try against all temptation not to peek!
• Meanwhile, for the sauce, combine the cornstarch, brown sugar and salt. Stir in the lime juice and orange juice, cook and stir over medium heat until thick.
• Remove from heat and stir in the mint and lemon and lime peel.
• Remove ribs from oven and brush with some of the sauce.
• Finally move ribs to the grill to finish cooking and give them that wonderful "I've been grilled all day long" color. Cook for about 10 minutes on each side over an open grill at medium heat.
• Baste several times with the citrus sauce while grilling.

SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD

Steps:

• For glaze:
• Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• For salad:
• Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For scallops:
• Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
• Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
• *Sold in the Asian foods section of many supermarkets and at Asian markets.

HOT CRANBERRY CITRUS DRINK

Steps:

• In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5-7 minutes or until berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm.