winter citrus Archives - Proud Italian Cook

Orange Citrus Tart with Mascarpone Custard

January 25, 2020 by Marie 3 Comments

This orange citrus tart is the perfect remedy for the doldrums of winter. It’s bright, citrus-y and it looks like sunshine! If you want a nice light dessert, here’s your answer! Yes, there is a custard made with creamy mascarpone cheese, but it doesn’t require much, just enough to give the sliced oranges a delicious, creamy base.

I made this tart using a prepared pie crust which made it quite easy to pull together. If you have a Trader Joe’s near you, that’s the one I use (not sponsored).

Because there are so few ingredients in this tart make sure you use quality mascarpone and good quality vanilla. I made a batch of my own vanilla back in September and I just started using it now.

I also love the flavor and quality of vanilla bean paste which is easy to find, just don’t get any thing that says “imitation vanilla”.

As far as what type of oranges to use, that’s your choice. I always have a surplus of citrus laying around this time of year so I used some navels along with cara cara and a Sumo orange, if I had a blood orange I would have added that because of it’s gorgeous color!

Keep in mind this is not a rich dessert, it’s fresh and light tasting, so if you’ve had a heavy meal you can end it on a light note with a slice of this orange citrus tart.

Calling all orange lovers, this one’s for you!

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5.0 from 2 reviews

Orange Citrus Tart with Mascarpone Custard

Bright and citrusy and brimming with bright flavors!

Author: Marie

Ingredients

1- 12 inch tart pan
3 large oranges, outer peel and pith removed then sliced for layering. You can mix up any variety you like
1 pastry crust, you can also use puff pastry and phyllo but all crusts need to be placed into a tart pan for stability
3 eggs beaten
¼ cup sugar plus 2 tablespoons to sprinkle on top
¼ cup plus 2 heaping tablespoons of room temperature mascarpone cheese
1 heaping teaspoon of good quality vanilla or vanilla bean paste
1 tablespoon orange zest

Instructions

Pre-heat oven to 375
Place your crust into your tart pan. ( if using phyllo use 6-8 sheets brushed with butter in between the layers). Then place the tart pan onto a rimmed baking sheet for easy in and out of the oven.
FOR THE CUSTARD
In a bowl add the mascarpone, grab your hand mixer and make sure there are no lumps, then add in ¼ cup of sugar and mix in 1 egg at a time then the vanilla and zest.
Pour the mascarpone mixture all over the pastry crust then place your sliced oranges all around, single layer.
Sprinkle remaining 2 tablespoons of sugar all around.
Place the tart into the oven until the top is slightly golden, the mascarpone mixture sets and the crust is nice and golden. 30 minutes or so, but ovens do vary so watch and test it.
Let it cool down completely before serving, refrigerate any leftover.
Optional: While still warm you can brush on a thinned out orange marmalade all over the oranges.

3 Comments Filed Under: Desserts, Fruit, Sweet Tart, Winter Tagged: citrus, mascarpone custard, navel oranges, winter citrus

Blackened Shrimp with Citrus Salad

February 21, 2019 by Marie 1 Comment

We’re still in the doldrums of winter here in the midwest and I feel like I’ve had my fair share of comfort foods already, and lately I haven’t been inspired to keep on making them. Even though spring is still a good month away, I’m ready for something lighter and brighter!

In comes this salad of blackened shrimp with citrus, it’s hearty enough, light enough and it’s enhanced by all the bright winter citrus that’s still available, it’s a wonderful combination of sweet and heat.

I took the easy route and bought a good blackened seasoning for my shrimp which I tossed with olive oil and pan seared.

For added creaminess and crunch I roasted a can of chickpeas to toss in with the salad.

Segments and slices of winter citrus are tossed in throughout the salad as well as some of the slices for garnish. I chose cara cara and blood oranges for mine.

Creamy avocado, red onion and arugula for the greens all balance out perfectly with the spicy blackened shrimp, sweet and juicy citrus and the roasted, crunchy chickpeas.

A simple citrus vinaigrette to drizzle all over makes for the perfect dressing for this blackened shrimp with citrus salad, I hope you give it a try it’s a nice little break from all that winter comfort food.

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Blackened Shrimp with Citrus Salad

Author: Marie

Ingredients

1 lb. shrimp, cleaned and de-veined and patted dry
winter citrus, I used cara, cara and blood orange, triangle segments from slices and some slices whole, maybe 3 depending on how big they are
blackened seasoning (storebought is fine)
5 oz. box of arugula
1 can of chick peas, rinsed, drained then set on a paper towel to dry off
1 avocado, sliced
½ red onion, cut in half moons
some spices for roasting chickpeas
CITRUS DRESSING:
1 part orange juice
1 part white balsamic
3 parts olive oil
1 dollop djon mustard
1 small garlic clove, grated on microplane
salt and pepper
Shake in a jar until incorporated, add more or less to your liking, ( you'll have more than enough, leftover dressing keeps well in the fridge)

Instructions

Roast your drained and dried chickpeas in a 400 degree oven tossed with olive oil, granulated garlic, salt and pepper and a touch of paprika until crispy, set aside. ( You probably will not use the whole can, more likely just half)
For the shrimp grab a zip bag, place the shrimp inside with your blackened seasoning and olive oil to coat, adjust seasoning to your taste.
Heat up a skillet nice and hot then sear your shrimp on both sides until pink, remove and set aside.
In a big bowl add the arugula, sliced avocado, red onion half moons and some of the citrus segments plus a handful of roasted chickpeas.
Toss gently with dressing until well coated.
Place salad onto a large platter and distribute the blackened shrimp all around, adding more citrus and chickpeas all over.
Garnish the top with a few slices of citrus and spoon more if the dressing all around.
Eat immediately

1 Comment Filed Under: Fruit, Salads, Seafood Tagged: blackened shrimp, winter citrus

Citrus Fruit Ideas to Brighten the Winter Blues

January 4, 2018 by Marie 4 Comments

It’s the beginning of a new year and as I look forward to spring I must admit one of the things I do like about winter is all the beautiful citrus that is available. Maybe it’s the way it makes you feel after over indulging during the holidays, it’s fresh, bright and very healthy for you, and who doesn’t need a good dose of vitamin C during these cold winter days.

Every time I go food shopping I fill my cart with orange citrus, my three favorite varieties are navel, Cara Cara and blood oranges, each have a unique and special flavor on their own and I love to mingle them together.

While I patiently wait for my summer tomato caprese salad, this winter caprese has become my cold weather favorite.

You don’t need a recipe, just layer your favorite sliced oranges with fresh mozzarella, just like you would a tomato caprese. Lay it all on a bed of arugula with an optional sliced red onion ring in between.

The dressing is simply fresh squeezed orange citrus juice that is whisked with good olive oil, ( you could add a little white balsamic or champagne vinegar to the mix if you wish) the bitterness of the arugula against the sweetness of the orange and the creaminess of the fresh mozzarella is the perfect combination, especially when the dressing mingles all over it.

I’ve been making a few other citrus salads as well, one has sliced oranges with fennel, red onion, creamy avocado, a little bit of arugula and toasted hazelnuts.

The other one is a huge bunch of arugula, orange slices and toasted hazelnuts, I love the bitter with the sweet. Both are simple to put together and they compliment any protein you might be eating, I especially love it with fish and seafood.

On New Years Day I made this salad along with crab cakes, they complimented each other perfectly with the richness of the crab and the brightness of the citrus.

Citrus in the form of salsa is outrageously good, make it like you would any other salsa only with various varieties of orange segments, chopped jalapeno, cilantro or parsley, red onion and a drizzle of olive oil.

The salsa’s are wonderful to top off scallops, shrimp, salmon, whitefish, basically any fish, plus it’s light and healthy something we all need after the holidays.

Here’s a one pan meal that is so delicious and it will surely brighten a cold winter day, my baked cod with blood orange, fennel and olives.

Citrus fruits are not only refreshing they actually make you feel better, there must be a reason why these sunny fruits are available during the darkest time of the year. How many more days til spring?

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4 Comments Filed Under: Fruit, Winter Tagged: blood orange salad, cara cara, citrus, citrus caprese, citrus salad, navel orange, winter citrus

Pistachio Crusted Scallops with Winter Citrus Salsa

January 25, 2016 by Marie 6 Comments

I’ve been craving citrus lately, maybe it’s because January is such a cold and gloomy month and all that colorful citrus just brightens my day, I don’t know but I’m sure loving all the different varieties that are available right now. I recently made this salsa using my favorite cara cara, blood and navel oranges, the vibrant flavors pair wonderfully with sweet and buttery sea scallops, it was the perfect match, but if you’re not a fan of scallops I’m sure any firm white fish would work just as well.

The scallops are crusted with finely chopped pistachio’s, a little butter and parsley, and I can only describe the two combinations as luxurious, and both the salsa and the scallops are ridiculously simple to make!

You can make your salsa earlier in the day and have that all ready to go, it takes a little time cutting the segments and removing all the pith, but other than that this whole meal comes together very quickly.

I only buy dry packed sea scallops and I still press them on paper towel to make sure they’re as dry as possible, dry scallops guarantee a beautiful sear.

After your scallops are seared and finished cooking, which is only a couple of minutes, you press your nut mixture on top and spoon that lovely citrus salsa onto the plate.

This is an elegant, light, scrumptious meal, like fine dining at home, a contender for Valentine’s Day for sure!

I can’t wait to make this again.

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5.0 from 1 reviews

Pistachio Crusted Scallops with Winter Citrus Salsa

Author: Marie

Ingredients

CITRUS SALSA
3 different varieties of orange citrus like cara cara, mineola, navel, blood orange, cut into small segments with pith removed.
2 or 3 tablespoons of red onion, finely chopped
2 green onions, finely chopped
half a clove of garlic, grated on a microplane
a small bunch of chopped parsley
a dash of red pepper flakes, optional
salt and pepper to taste
olive oil to loosen the salsa up
PISTACHIO TOPPING
half cup of pistachios, I used the toasted ones from Trader Joes, chop them up small in mini food processor or by hand
1 tablespoon of unsalted butter, melted
2 tablespoons of finely chopped parsley
salt and pepper to taste
1 pound SEA SCALLOPS, dry packed, padded dry with paper towel and beard removed
additional butter for searing scallops, season with salt and pepper

Instructions

In a bowl mix together all salsa ingredients, set aside.Salsa can be made ahead of time.
For the pistachio topping, chop nuts and place into a small bowl. Melt tablespoon of butter then toss in the parsley, stir, then add butter mixture into the chopped pistachios stirring well to coat all of the nuts completely.
For the scallops, heat your pan nice and hot, do not use a non-stick pan.
Add 1 or 2 tablespoons of unsalted butter or a mixture of olive oil and butter to the hot pan, when fat begins to smoke then add scallops, make sure they are not touching each other.
Do not disturb until the underside is browned and crisp around 2 to 4 minutes then turn over gently with tongs and cook another 2 minutes on the other side,remove to serving plate.
Pat the nut mixture on top of each scallop.
Spoon citrus salsa all around, serve immediately and enjoy!