Best 6 Citrus Peppercorn Mix Recipes
**Tantalize your taste buds with our Citrus Peppercorn Mix, a symphony of flavors that will elevate any dish to new heights.**
From the zesty brightness of citrus to the piquant warmth of peppercorns, this versatile spice blend is a culinary delight. Whether you're a seasoned chef or a home cook looking to add some excitement to your meals, our Citrus Peppercorn Mix is the perfect addition to your pantry. With three delectable recipes included – Citrus Peppercorn Chicken, Citrus Peppercorn Shrimp, and Citrus Peppercorn Roasted Vegetables – this spice blend will quickly become a staple in your kitchen. Prepare to embark on a flavor journey that will awaken your senses and leave you craving more.
HOMEMADE LEMON-PEPPER SEASONING
Beat the store-bought stuff in nutrition and flavor by making your own lemon-pepper seasoning. Dried lemon peels, multi-colored peppercorns, dried garlic, and onion are all you need to make this versatile blend of aromas. Use as a dry rub on chicken, marinade, or addition to your favorite vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes
Time 5h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
- Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
- Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
- Remove and allow to rest for a few hours before using so flavors can meld.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.4 g, Sodium 2.1 mg
CITRUS AND PEPPERCORN DRY BRINE
Provided by Alison Roman
Categories Thanksgiving Quick & Easy Lemon Orange Spice Coriander Bon Appétit
Yield Makes enough for one 12- to 14-pound turkey
Number Of Ingredients 9
Steps:
- Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant. Let cool, then crush in a bag using a rolling pin or heavy skillet. Mix with salt, sugar, lemon zest, and orange zest. Apply to turkey and after curing, rinse off and pat dry before roasting.
- DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
SWEET BAY-PEPPERCORN SHRUB
This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced base for any drink - whether you're adding alcohol or not. Use it in a No-ABV French 75 or simply pour an ounce or so over ice and top with sparkling water or tonic. Or try it in a low-A.B.V. French 75, or in lieu of simple syrup in a classic French 75.
Provided by Rebekah Peppler
Time 6h15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.
- Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.
- Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.
GARLIC-PEPPER RUB
This rub adds a tasty mix of garlic, pepper and lemon to any burger. Spice up your grilling experience!-Ann Marie Moch, Kintyre, North Dakota
Provided by Taste of Home
Time 5m
Yield 2/3 cup.
Number Of Ingredients 9
Steps:
- In a large bowl, combine all the ingredients; store in a covered container. Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY PEPPERCORN DRESSING
The home economists in our Test Kitchen tossed together some simple ingredients to create this creamy salad dressing. It conveniently keeps in the refrigerator for 2 weeks.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 112 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 137mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
HOMEMADE LEMON PEPPER SEASONING
Make and share this Homemade Lemon Pepper Seasoning recipe from Food.com.
Provided by hard62
Categories Australian
Time 50m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat toaster oven to lowest setting.
- In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
- Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
- Notes.
- Depending on size of lemons, you may need more lemons.
- If you want more of a lemon taste, reduce pepper or add more lemon zest.
- Seasoning may be kept in an air tight container for a few months.
Tips:
- When selecting grapefruits, look for fruits that feel heavy for their size and have smooth, blemish-free skin.
- To remove the zest from citrus fruits, use a Microplane zester or a vegetable peeler to carefully remove the outermost layer of the peel, avoiding the bitter white pith underneath.
- Use freshly ground black peppercorns for the best flavor and aroma. Toasting the peppercorns before grinding will enhance their flavor even more.
- Store the citrus-peppercorn mix in an airtight container in a cool, dark place. It will keep for up to 2 weeks.
- Use the citrus-peppercorn mix to flavor a variety of dishes, including chicken, fish, shrimp, pork, vegetables, and salads.
Conclusion:
The citrus-peppercorn mix is a versatile and flavorful seasoning that can be used to add a bright, peppery flavor to a variety of dishes. It's easy to make and can be stored for up to 2 weeks, making it a convenient addition to your spice cabinet. Experiment with different combinations of citrus fruits and peppercorns to create your own unique blend.
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