Citrus on the Menu and in the News

Any time of year for any application, you’ll find an opportunity for a fresh squeeze, zest or sections of citrus. Here are a few ways chefs across the country recently found to incorporate a number of varieties in their menu as featured in recent foodservice publications. Perhaps these ideas will strike a citrus culinary chord with you.

Citrus and Vodka – It’s no ordinary cocktail served at San Francisco’s Frisson restaurant. The “Netherland” concoction is made of Mandarin blossom vodka, framboise liqueur, peach-ginger tea, house-made Key lime bitters and fresh lemon juice. Rising out of each cocktail glass is a skewer of pickled ginger and fresh raspberries. Source: Nation’s Restaurant News magazine, May 29, 2006.

Grapefruit Granité with Mangoes and White Rum Mojito – The famed Jacques Pepin puts together a healthful granité by combining fresh pink grapefruit juice with honey and grenadine, which he freezes solid. Separately, he makes a standard mojito by pureeing mint leaves, sugar, Rum and fresh lime juice. About 30 minutes before serving, he softens the granité in the refrigerator. He pours the mojito into shallow bowls, tops it with fanned-out mango slices and adds a large scoop of the granité. He garnishes with mint sprigs. Source: Food & Wine magazine, July 2006.

Citrus-Infused Apple Mango Salsa – The Bahama Breeze restaurant chain, headquartered in Orlando, Florida, features an Apple Mango Salsa with red bell peppers, red onion, and cilantro then uses freshly squeezed orange juice and lime juice to bind the flavors of the dish together. Source: Restaurants & Institutions magazine, July 15, 2006.

Citrus Dessert Sauces – Joel Robuchon, executive chef of Joel Robuchon at The Mansion at the MGM Grand in Las Vegas, makes lime syrup to serve with fresh strawberries and tequila sorbet. He also makes poppy seed syrup and spoons it around raspberry compote that comes with lychee and grapefruit sorbet. Source: Nation’s Restaurant News magazine, May 15, 2006.