Gands Citrus Reduction For Plate Decoration Recipes

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CANDIED CITRUS



Candied Citrus image

This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 1 dozen citrus slices.

Number Of Ingredients 3

2-1/4 cups sugar
2 cups water
10 to 12 large tangerine or medium orange slices

Steps:

  • In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

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.

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