Best 3 Baked Citrus Rounds Recipes
Indulge in the vibrant symphony of citrus flavors with our delightful Baked Citrus Rounds. Embark on a culinary journey where oranges, grapefruits, and lemons take center stage, tantalizing your taste buds with their refreshing tartness and sweet undertones. This collection of recipes transforms these citrus gems into a delectable assortment of treats, from classic citrus rounds to tantalizing citrus tarts and a refreshing citrus sorbet. Each recipe is a celebration of citrus, offering a unique blend of flavors and textures that will elevate any occasion. Whether you're a seasoned baker or just starting your culinary adventure, our Baked Citrus Rounds are sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
"NO WORK" CITRUS AND HERB BAKED CHICKEN
This Citrus and Herb Baked Chicken requires only 10 minutes prep and uses simple seasonal ingredients to give you a delicious, healthy and flavorful dinner on busy weeknights!
Provided by The Seasoned Mom
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, whisk together honey, mustard, and orange juice.
- Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
- Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
- Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!
Nutrition Facts : Calories 439 kcal, Carbohydrate 43 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 617 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
BACKYARD CITRUS UPSIDE-DOWN CAKE
Steps:
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper.
- Start by making the upside-down layer:
- In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan.
- In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes.
- While the upside-down layer freezes, make the cake batter:
- Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside.
- Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices.
- Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving.
- Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake
CITRUS-GLAZED SWEET POTATOES
These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors - and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce.
Provided by Yewande Komolafe
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
- Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
- Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
- Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
Tips:
- Choose firm, ripe citrus fruits for optimal flavor and texture.
- Use a sharp knife to cut the citrus fruits into even rounds, ensuring they are not too thick or thin.
- If desired, remove the pith from the citrus rounds before baking to reduce bitterness.
- Use parchment paper to line the baking sheet to prevent the citrus rounds from sticking.
- Bake the citrus rounds at a moderate temperature (around 350°F) for approximately 20-25 minutes, or until they are tender and slightly caramelized.
- While the citrus rounds are baking, prepare the glaze or topping of your choice, such as a simple syrup, honey glaze, or sprinkle of cinnamon sugar.
- Allow the citrus rounds to cool slightly before serving to retain their shape and prevent them from falling apart.
Conclusion:
Baked citrus rounds are a versatile and delectable treat that can be enjoyed as a snack, dessert, or even incorporated into other dishes. They offer a delightful combination of sweet and tangy flavors, enhanced by the caramelization that occurs during baking. With their vibrant colors and inviting aroma, these citrus rounds are sure to impress your taste buds and create a memorable culinary experience. Whether you prefer classic citrus flavors or enjoy experimenting with different spices and herbs, there's a baked citrus rounds recipe out there to suit your preferences. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure!
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