Caramelized Citrus Smash Recipes

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CITRUS-GRAPE SMASH COCKTAIL



Citrus-Grape Smash Cocktail image

Provided by Valerie Bertinelli

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 6

1 ounce freshly squeezed lemon juice
1/2 ounce agave syrup
5 large seedless green grapes
2 sprigs fresh mint, plus more for garnish (optional)
2 ounces vodka
Ice cubes for serving

Steps:

  • Add lemon juice, agave, grapes and mint springs to a cocktail shaker. Muddle everything together with a muddler or the base of a wooden spoon until the grapes have released their liquid and the mint is fragrant, about 10 seconds. Add in the vodka and fill the shaker with ice. Place the top on and shake vigorously for 10 to 15 seconds.
  • Fill an 8- to 12-ounce glass with ice and strain the cocktail into the glass. Garnish with mint, if using, and serve.

CARAMELIZED CITRUS



Caramelized Citrus image

This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook's understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.

Provided by Sam Sifton

Categories     quick, dessert

Time 30m

Yield Serves 4-8

Number Of Ingredients 4

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit
1 cup or 285 grams Greek-style yogurt
1 1/2 cups or 300 grams light brown sugar
1 pinch saffron threads

Steps:

  • Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.
  • Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.
  • Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.
  • Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 12 grams

COCONUT-LEMONGRASS TAPIOCA WITH CARAMELIZED CITRUS



Coconut-Lemongrass Tapioca With Caramelized Citrus image

Bouncy tapioca pearls, made from cassava, a West African staple, are paired with a soothing coconut-lemongrass broth and caramel-coated citrus slices. The fruit can easily be substituted with whatever is in season, such as raw persimmons, poached pears or caramelized apples. The crushed pistachios are optional but add a welcome pop of crunch and color. Serve as a comforting dessert or a casual midday snack.

Provided by Yewande Komolafe

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/190 grams small pearl tapioca
2 (13 1/2-ounce) cans full-fat coconut milk
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, roughly chopped and smashed
1 (1-inch) piece ginger, scrubbed and thinly sliced (14 grams)
1/4 cup maple syrup, plus more for drizzling
1 lime
3 1/2 pounds/1 1/2 kilograms mixed citrus fruits, such as oranges, blood oranges, tangerines and pink grapefruit
3/4 cup/138 grams granulated sugar
1/4 cup crushed pistachios (optional)

Steps:

  • In a small pot, bring 3 cups of water to a boil and add 1/4 teaspoon of salt. Add the tapioca pearls and simmer gently over medium-low heat, stirring frequently until the tapioca is softened and almost all the way translucent, 12 minutes.
  • Reduce the heat to low, cover the pot and allow the tapioca to steam and cook through completely, 4 minutes. Transfer to a bowl, cover it and refrigerate until ready to serve. You can prepare the tapioca up to 3 days in advance and store it in the refrigerator.
  • Wash out the pot and pour in the coconut milk. Add the lemongrass, the ginger and 1 tablespoon maple syrup. Bring up to a simmer over medium heat. Remove from heat and zest the lime into the milk. Allow the infused milk to steep while you prepare the fruit and the caramel.
  • Remove the tops and bottoms of the citrus by cutting the ends with a sharp knife so each fruit sits flat on your work surface. Cut the citrus peels off into strips, running your knife down the length of the fruit and carefully removing the white pith as you slice. Cut each fruit crosswise into 1/2-inch-thick rounds and remove any visible seeds.
  • Make a caramel: Heat a large (12-inch) skillet over medium. Add the sugar and cook, stirring frequently, until the sugar melts and forms a light golden syrup, 5 to 7 minutes. Cook the syrup until deep golden brown, about 2 minutes more, lowering the heat slightly if necessary to avoid scorching. Stir in the remaining 3 tablespoons maple syrup, squeeze in the juice of the lime and add remaining 1/4 teaspoon of salt. Remove from heat and carefully add the fruit, a couple of pieces at a time, swirling the pan to coat the pieces in syrup. The hot syrup may bubble and splatter, so be careful here. If the caramel forms hard clumps around the citrus slices, return the skillet to heat over medium-low and continue to cook, swirling the caramel around the citrus pieces, until any hard clumps dissolve, 2 minutes.
  • Using a fine mesh sieve, strain the coconut milk into a medium bowl, pressing down on the aromatics in the sieve before discarding.
  • To serve, scoop a few spoonfuls of the tapioca into shallow bowls. Ladle the infused coconut milk over the top, add several slices of citrus and spoon in some of the caramel glaze. Drizzle with some maple syrup and garnish with the crushed pistachio, if using.

CHERRY CITRUS SMASH



Cherry Citrus Smash image

Provided by Trisha Yearwood

Categories     beverage

Time 10m

Yield 4 drinks

Number Of Ingredients 7

1 lemon, sliced into wheels
1 orange, sliced into wheels
6 maraschino cherries, stemmed, plus 4 with stems for garnish
4 cups lemonade
8 ounces vodka, optional
Crushed ice
Ginger beer, for topping

Steps:

  • Put the lemon wheels, orange wheels and stemmed maraschinos in a small pitcher and muddle with the back of a spoon. Add the lemonade and vodka, if using, and stir well.
  • Fill 4 rocks glasses with crushed ice and then fill by two-thirds with the cocktail. Top off the glasses with ginger beer and garnish each with a maraschino.

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