Merry citrus - recipes

Merry Citrus A harvest of citrus, from her Los Angelese garden and elsewhere, in the West, inspired Judy Hagmann's handsome holiday party menu with make-ahead steps. Each course, from salad to dessert, puts brightly colored citrus to work.

Winter citry celebration

Grapefruit and Avocado Salad with Tangerine Dressing Grilled Quail in Citrus-Herb Marinade with Oranges and Limes Braised Red Cabbage with Apricots and Lemon Sweet Potatoes Baked in Jackets Orange-Rum Cake with Kumquats Cabernet Sauvignon Espresso

If you want an early start, marinate the quail, cook the cabbage, crisp the salad greens, and make the cake (recipe on page 130) up to a day before the party.

Early in the day of the dinner, tie the quail legs; grilled birds will keep warm up to a half-hour in the oven. The baked sweet potatoes can keep warm with them. You can segment the grapefruit several hours ahead; the avocado slices in the dressing hold their color well for at least 1 hour. Assemble salads just before serving.

Grapefruit and Avocado Salad

with Tangerine Dressing

1 large (about 1 lb.) ruby grapefruit 1/2 teaspoon grated tangerine peel 1/4 cup tangerine juice 1 tablespoon honey 1 tablespoon lemon juice 2 large (about 10 oz. each) firm-ripe avocados 12 to 18 washed and crisped medium-size butter lettuce leaves Coarse salt

With a knife, cut peel and white membrane from grapefruit. Cut segments free from membrane into a bowl; squeeze juice from membrane into bowl. Add tangerine peel and juice, honey, and lemon juice. If made ahead, cover and hold up to 4 hours.

Peel, pit, and cut avocados into a total of 18 slices. If cut ahead, put slices in a shallow dish and pour liquid from grapefruit over them; let stand up to 1 hour.

Arrange lettuce leaves on 6 salad plates. Top with alternating pieces of grapefruit and avocado; pour dressing equally over salads. Sprinkle lightly with salt. Makes 6 servings.

Per serving: 142 cal.; 1.9 g protein; 11 g fat; 13 g carbo.; 8.5 mg sodium; 0 mg chol.

Grilled Quail in Citrus-Herb Marinade

Buying butterfield quail will save you some work.

12 quail (about 1/4 lb. each) Citrus-herb marinade (recipe follows) Braised red cabbage with apricots and lemon (recipe follows) 1 or 2 medium-size oranges, peeled with a knife and sliced crosswise 2 limes, cut into wedges Salt and pepper

With poultry shears or kitchen scissors, cut parallel to each side of backbone on each quail; discard backbone. Open up birds and press to crack bones so they will lie flat. Rinse and pat dry.

In a large bowl, mix birds with marinade. Cover and chill at least 2 hours or up until the next day, turning quail occasionally. Lift from marinade, reserving liquid. Bring leg bones of each together at ends and tie with string.

Place quail on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level only 2 to 3 seconds). Cook, turning and basting often with marinade, until breasts are still red but not wet-looking at the bone (cut from wing joint into breast to test), 8 to 10 minutes. If made ahead, keep quail warm, uncovered, in a 150 [degrees] oven for up to 30 minutes.

Transfer birds to a warm platter, along with cabbage, orange slices, and lime wedges. Squeeze one lime and add juice, salt, and pepper to taste. Makes 4 to 6 servings.--Judy Hagmann, Los Angeles.

Per serving without cabbage: 487 cal.; 40 g protein; 32 g fat; 9 g carbo.; 335 mg sodium; 0 mg chol.

Citrus-herb marinade. In a large bowl, mix 1/2 cup brandy or regular-strength chicken broth; 1/4 cup each lemon and orange juices; 3 tablespoons each Dijon mustard and extra-virgin olive oil; 2 cloves garlic, minced or pressed; 1 teaspoon each grated lemon and orange peels; 1/2 teaspoon freshly ground pepper; 1 tablespoon chopped fresh sage leaves or 1 teaspoon rubbed sage; 3 fresh rosemary sprigs (each 3 in. long), or 1 teaspoon dry rosemary leaves; 12 fresh thyme sprigs (each 3 in. long) or 1 teaspoon dry thyme leaves; and 12 fresh savory sprigs (each 3 in. long) or 1 teaspoon dry savory leaves.

Braised Red Cabbage

with Apricots and Lemon

1 cup chopped dried apricots 2 cups dry or fruity red wine 1/2 cup honey 2 tablespoons lemon juice 1 large head (2-1/2 lb.) red cabbage, cored and finely sliced

In a 5- to 6-quart pan over high heat, combine apricots, wine, honey, and lemon juice; bring to boiling. Cover and simmer 5 minutes. Add cabbage and stir often until wilted and most of the liquid is evaporated, about 15 minutes. If made ahead, let cool, cover, and chill up until next day. Boil uncovered, stirring often, until liquid evaporates. Makes 6 servings.

Per serving: 142 cal.; 1.9 g protein; 11 g fat; 13 g carbo.; 8.5 mg sodium; 0 mg chol.

Orange-Rum Cake with Kumquats

1/3 cup butter or margarine 3/4 cup granulated sugar 1 tablespoon grated orange peel 2 large eggs 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup each orange juice and rum (or 1/2 teaspoon rum extract and 1/4 cup water) 1-1/4 cups all-purpose flour Orange-rum syrup and candied orange peel (recipes follow) Powdered sugar and kumquats