The bright, clean flavor of citrus can greatly enhance the taste of many foods. With just a delicate squeeze of juice or a generous pinch of zest, a wide variety of dishes can be elevated from just the ordinary to quite the extraordinary.
Several options to add citrus as a finishing touch include juice, zest, sauce, salt, sugar, oil and vinaigrette. While lemon and limes are excellent standards, other creative options include oranges, grapefruit, tangerines, and even kumquats. Most citrus fruits are juice laden and notable for their fragrance partly due to flavonoids contained in the rind. The juice contains a high amount of citric acid that gives them their characteristic sharp flavor.
Tres LA uses citrus as a finishing touch for a variety of menu options including our delicious hors d’oeuvres of Baby Artichokes baked with a Black Truffle Cheese Crust and served with a Meyer Lemon Aioli. The lemon aioli enhances the flavor of artichokes and balances the truffle cheese. A delectable combination!
Seafood particularly pairs well with citrus and our Seafood Paella entrée is no exception. We include shrimp, clams, mussels and chicken over saffron rice. A generous squeeze of lemon juice and a sprinkling of fresh parsley finish this dish perfectly!
To zest citrus, it is best to use a microplane, zester or peeler. Try to buy organic when possible to avoid the possible wax and pesticides on the rind. Wash fruit in hot water, zest the rind and use as soon as possible to capture the most of the flavorful, aromatic oils. When removing the skin from lemons or other citrus fruits, be sure to take off only the thin outer zest or colored portion (leaving the pith on the fruit). The white pith will give your dish a bitter under taste. To get the most juice from citrus, bring the fruit to room temperature and roll it firmly between your palm and the counter before squeezing.
Posted on 04/16/2015 at 01:21:00 PM