Citrus
Mediterranean Salad
Pick up stuffed grape leaves, marinated mushrooms and crusty bread from the deli to round out the menu. Finish with an almond tart and brandied espresso.
Passover Chremslach
This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.
By Joan Nathan
Broiled Shrimp Appetizer
Allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.
By James Beard
Buttermilk Sherbet
The reader who requested a recipe for buttermilk sherbet the way his mother used to make it was moved by more than nostalgia. This preparation is so light and so refreshing that it deserves a new vogue in the nineties.
Carrot, Cauliflower and Beet Salad with Orange-Anise Dressing
The flavor of oranges enhance this colorful winter salad beautifully.
Lemon Ice Cream
This recipe can be prepared in 45 minutes or less but requires addtional sitting time.
Carol's mom used a grater and superfine sugar when she made this recipe, but we liked the ease of grinding the zest with regular sugar in a food processor. Best of all, we never once skinned our knuckles.
By Carol Pacun
Pastry Crust Dough
(PATE SUCREE)
Makes plenty of dough for the Walnut Tartlets , Apple Galette or Apricot Tart .
Caneton a l'Orange
By James Beard
Lemon Cake Roll
In this pretty dessert, a buttermilk-based lemon custard fills the spiral of a light sponge cake roll.
Light Lemon Yogurt Sauce
Gently drain the liquid from the top of the yogurt before combining with other ingredients so that the flavors are not diluted.
Campanelle Pasta with Parsley Butter
The same parsley butter (which can be prepared three days ahead) seasons the pasta and the broccoli rabe served alongside.
Salad of Bitter Greens and Oranges
By Jayne Cohen
Mango Fool
There are many varieties of mango grown on the African continent — comparatively, the selection of fresh mangoes here in the United States is limited. For this recipe, we recommend using canned slices of Alphonso mango, an Indian cultivar renowned for its bright orange flesh and very intense flavor.
Oranges in Cardamom Syrup
Serve the oranges alone or alongside a wedge of angel food cake or pound cake.