They're a great way to add a splash of color to all sorts of dishes, and brighten your table, and mood, at the same time -- a simple way to chase away some of those winter blues!
On The Early Show Friday, Bon Appetit magazine contributing editor Dede Wilson showed some of her favorite citrus recipes.
The minute the peel is off, you can smell the freshness of blood oranges, lemons and other citrus.
Markets are packed with them right now.
They're wonderful just eating out of your hand but the juice, flesh and zest of these fruits enliven savory dishes, desserts and even cocktails.
People are familiar with navel oranges (thick skin, easy to peel), juice oranges (with their thinner skin and more juice), grapefruits, lemons and limes, but don't overlook other citrus fruits that are easy to find right now.
Kumquats are a great seasonal citrus; they have a sweet skin and sour flesh. You eat them whole, skin and all. Blood oranges often have a lovely blush to their skin and their flesh has a rich red color. Meyer Lemons are a bit sweeter and fuller flavored than our regular lemons and are featured in the Meyer Lemon Custard Cakes Wilson loves. And of course, this time of year, clementines are everywhere, a favorite grab-and-go snack, sweet, seedless and very easy to peel.
Regardless of the type of citrus, it should be blemish- and wrinkle-free and heavy for its size; that tells you it's full of flavorful juice. Store it at room temperature for up to four days, but you get the best results if it's stored in the crisper drawer of your refrigerator.
Scrambled Eggs with Smoked Salmon and Lemon Cream
Sophisticated lemon cream makes these simple scrambled eggs dinner table-worthy. Be sure to use wild smoked salmon, preferably from Alaska. Wild salmon is sustainable, healthful-and delicious.
2 tablespoons sour cream
3/4 teaspoon fresh lemon juice
1/4 teaspoon (packed) finely grated lemon peel
1/4teaspoon chopped fresh thyme
4 large eggs
1 tablespoon butter
1 large green onion, thinly sliced
2 ounces thinly sliced smoked salmon
Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.
FOR MORE RECIPES, GO TO PAGE 2.