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Cooking Using Citrus to the Max

NEW YORK -- Wintertime is citrus time.

The delicious fruits - oranges, lemons, grapefruit and more, are in-season.

So chef Marcus Samuelsson offered some great recipes highlighting citrus on "The Early Show" Monday.

Samuelsson, owner of the Red Rooster Harlem restaurant in Manhattan and author of "New American Table," shared recipes for Red Citrus-Roasted Chicken with Stuffing and Slaw, Lemon-Chocolate Madeleines, and Ctrus Sangria.

"Early Show" Recipes Galore!


Red Citrus-Roasted Chicken with Stuffing

1/2 cup uncooked semolina couscous
2 garlic cloves, cut into quarters
2 shallots, cut into quarters
1 teaspoon salt, plus extra to taste
Freshly ground pepper
Juice and zest of 1 grapefruit
Juice and zest of 2 limes
Juice and zest of 1 orange
2 tablespoons sumac
1/3 cup olive oil
1 teaspoon chopped thyme
2 teaspoons preserved lemon, chopped
1 3 1/2 pound chicken
1 lemon, quartered

Preheat the oven to 350°F.

Combine the couscous and 1 cup of hot water. Soak for 20 minutes, then fluff with a fork to break up any clumps. Toss with the garlic, shallots, salt, and half of the grapefruit, lime and orange juice. Season with salt and pepper.

Combine the zest with the sumac, olive oil, thyme, preserved lemon and the remaining grapefruit, lime and orange juice. Brush liberally over the chicken, reserving the excess to baste over the chicken as it cooks. Stuff the cavity of the chicken with the couscous and lemon quarters and truss it for roasting. Season with salt and pepper.

Place the chicken in a rack on a roasting pan. Roast for 45 minutes, basting every 10 minutes with the reserved liquid. Increase the oven temperature to 400°F and roast until an instant-read thermometer inserted into the thigh reads 160°F, about 20 minutes Remove from the oven and let rest for 20 minutes. Remove stuffing and carve.

Serve with Cabbage Slaw.

Cabbage Slaw

2 garlic cloves
2 sardine fillets
Segments from 2 oranges
Juice of 1 grapefruit
3 cups shredded Napa cabbage (1/4 head)
2 tablespoons olive oil
1/2 cup plain Greek yogurt
2 teaspoons salt
1 tablespoon chopped dill
3 tablespoons chopped almonds
1/2 teaspoon freshly ground pepper

Combine the garlic, sardines, orange segments and grapefruit juice in a blender and puree until smooth. Transfer to a bowl and toss with the cabbage, olive oil, yogurt, salt, dill, almonds and pepper.

Let sit at room temperature at least 20 minutes to meld flavors together.

For more recipes, go to Page 2.

Lemon-Chocolate Madeleines

3/4 cup unsalted butter, cut in pieces, plus extra for greasing pans
1 1/4 cups all purpose flour
Juice of 1 lemon
Zest of 1 lemon
2 1/2 teaspoons honey
1 vanilla bean
4 eggs
2 tablespoons light brown sugar
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
Chocolate Ganache (see below)

Preheat the oven to 400ºF.

Butter and flour 2 madeleine pans. Set aside.

Bring the lemon juice to a boil in a small saucepan. Add the lemon zest and simmer for 2 minutes. Add the honey and simmer for another 3 minutes, then add the butter and stir until melted. With a sharp knife, slice the vanilla bean lengthwise, and scrape the seeds into the pan with the back of the knife. Discard pod. Set aside and let cool slightly.

In a large bowl, whisk together the eggs and sugars. Add half of the honey-butter mixture and stir to combine, then stir in the flour, baking powder and salt. Mix in the remaining honey-butter mixture.

Place the pan on a baking sheet and fill molds 2/3 full about 2 tablespoons of batter into each mold. Bake until golden around the edges, about 15 minutes.

Remove from the pan and let cool on a wire rack. When cool enough dip one end of each Madeleine into the Chocolate Ganache 1/2 of the way up and place on a tray lined with parchment paper. Allow the chocolate to harden at room temperature.

Chocolate Ganache
4 tablespoons heavy cream
2 tablespoons light brown sugar
4 tablespoons unsalted butter
8 ounces bittersweet chocolate, roughly chopped

Bring the cream and the sugar to a boil in a small saucepan. Reduce heat to low. Whisk in the butter and chocolate and stir until melted.

Citrus Sangria

Mimosas and Bloody Mary's are the classic brunch drinks, but I like to give my guests something a little different, like this White Sangria. I prefer the crisp, clean flavor of sangria made with white wine over the red wine variety, particularly at brunch when I crave something bright and refreshing. Set it out in pitchers with lots of ice and let guests serve themselves.

1 cinnamon stick
Juice from 2 oranges
Juice from 2 lemons
Juice from 2 limes
3 tablespoons granulated sugar
1 2-inch piece ginger, roughly chopped
8 mint leaves, roughly chopped
1 bottle dry white wine
2 cups crushed ice
1 orange, sliced, for garnish
1 lime, sliced, for garnish

Combine the cinnamon stick, orange juice, lemon juice, lime juice, sugar and ginger in a large saucepan and bring to a boil. Reduce heat and simmer until sugar has dissolved, about 3 minutes. Set aside to completely cool. Add the mint and wine. Transfer to a large pitcher.

Serve over crushed ice with an orange and lime