Use citrus to add zest to your next meal

Whether it's the dead of winter, or the dog days of summer, one thing is guaranteed -- citrus fruits will be in season and right now, they are at their peak. But why do we love citrus? Well, besides taste, they are low in calories -- and are also considered beneficial to your health because they are rich in vitamin c, potassium, and fiber.  “Today's” entertaining expert, Donata Maggipinto, shares recipes to create citrus sensations:

Citrus Shrimp on Lemongrass Skewers
Serves 6

Ingredients
6 thin stalks fresh lemongrass
1/4 cup freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 tablespoon Asian fish sauce
1/4 cup chopped fresh mint
2 tablespoons minced fresh ginger
4 garlic cloves, finely chopped
1/4 teaspoon salt
1/8 teaspoon hot sauce, such as Tabasco, or more to taste
2 pounds jumbo shrimp, peeled and deveined
3 green onions, white portions only, cut into 2-inch lengths
12 cherry tomatoes

Directions
Using a paring knife, “carve” the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain.

In a small bowl, whisk together the lime juice, orange juice, fish sauce, mint, ginger, garlic, salt and hot sauce.

Carefully thread the shrimp, green onions and cherry tomatoes onto the lemongrass stalks.  Place in a pan large enough to hold the skewers and pour the marinade over the shrimp skewers.  Cover and marinate in the refrigerator for 15 minutes.

Preheat a stovetop grill pan over medium-high heat. Place the skewers on the grill and cook, basting with the marinade, and turning once, until the shrimp are cooked through, 6 to 8 minutes.

Lemon Pudding Cake
Serves 6

Ingredients
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated, at room temperature
1 cup whole milk
2 tablespoons unsalted butter, melted and cooled
1 1/2 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice

Directions
Preheat the oven to 325ºF. Butter an 8-inch square baking dish. In a large mixing bowl, combine the sugar, flour and salt; reserve.

In a medium bowl, beat the egg yolks, milk, butter, lemon zest and lemon juice. Pour the egg mixture over the flour mixture and stir just until blended.

In a clean bowl, beat the egg whites at medium-high speed until soft peaks form. Stir about 1/4 cup of the egg whites into the lemon mixture, then gently fold in the remaining egg whites.

Pour the batter into the prepared baking dish. Set the baking dish in a slightly larger roasting pan. Carefully pour in enough hot tap water to reach about halfway up the sides of the baking dish.

Bake until the top of the cake is lightly golden, about 35 minutes. (The bottom layer will still be liquid.) Remove the cake from the oven, (remove it from the roasting pan, too), and cool in the pan on a wire rack for about 30 minutes.

Serve the cake warm or at room temperature.

Sass in a Glass
This sassy little drink has been making the rounds at New York and Los Angles Fashion Week events.  Just like that great little black dress, a little bit of sass never goes out of style.

Ingredients
4 oz.  (1/4 cup) ruby red grapefruit juice
2 oz. (2 tablespoons) citrus vodka
1/2 oz.  (1/2 tablespoon) Grenadine

Directions
Shake all three ingredients well and strain into a sugar rimmed martini glass or small tumbler.
Garnish with a small grapefruit wedge and a sprig of mint.

Citrus Tossed Salad
Serves 6

A warm weather fruit, citrus pairs well with other produce of the same ilk, such as the jicama and avocado in this recipe.  To quickly mix of the vinaigrette, shake the ingredients in a screw top jar. The jar makes a handy container for storing extra vinaigrette, too.

Ingredients
3/4 cup orange juice
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups torn mixed salad greens
2 oranges, peeled, sectioned and seeded
1 grapefruit, peeled, sectioned and seeded
11/2 cups peeled, thinly sliced (into strips) jicama
1 avocado, halved lengthwise, pitted and sliced horizontally
1 medium red onion, peeled, halved and sliced

Directions
In a small bowl or a screw top jar, combine the orange juice, vinegar, olive oil, water, salt and pepper. Let stand 15 minutes.

Place 1/3 cup of the citrus vinaigrette in the bottom of a large salad bowl. Reserve the remaining vinaigrette for another use. Add the mixed greens, orange and grapefruit sections, jicama, avocado and onion rings and toss gently to coat with the dressing.

Copyright © 2004 by Donata Maggipinto.

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