BANANA FLAPJACKS WITH CITRINES, SOUR CREAM & BROWN SUGAR
To show your love on a leisurely weekend morning, you really can’t get better than these fluffy, flavorful pancakes. Serves: 4

INGREDIENTS:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1 large egg
• 2 tablespoons light brown sugar
• 1 cup sour cream
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1/2 teaspoon grated citrine zest*
• 3/4 cup diced banana
• Cooking spray

To garnish: 3/4 cup sour cream; 3 citrines, peeled and sliced horizontally; brown sugar

DIRECTIONS:

Place a serving plate inside the oven and preheat oven to 200°F. Whisk together flour, baking powder, baking soda, kosher salt, cinnamon and nutmeg in a medium bowl. Whisk together egg, sugar, sour cream, buttermilk, vanilla and citrine zest in another medium bowl. Add to dry ingredients. Stir until batter is blended; it’s all right if a few lumps remain.

Spray a large saut頰an or griddle generously with cooking spray. Use a 1/3 cup measure to spoon circles of batter into pan; batter will be thick. Fry until bubbles appear, then turn and cook until bottoms are golden. Place pancakes on the warm plate in the oven to keep them warm while making more.

To serve, place 3-4 pancakes on each plate. Top with a dollop of sour cream, some sliced citrines, and a sprinkle of brown sugar.

* Zest is the citrine peel’s orange part. Use a fine grater or a zester to remove it from the fruit.

GRILLED TUNA STEAKS WITH CITRINE SALSA
Serves: 4

INGREDIENTS:

• 1/4 cup vegetable oil
• 2 teaspoons Old Bay® seasoning
• 1 teaspoon mild chili powder
• 1 teaspoon sugar
• 1 teaspoon minced fresh garlic
• 4 (6- to 8-ounce) tuna steaks
• Citrine Salsa (recipe below)

Citrine Salsa

• 1/4 cup extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 citrines, segmented*
• 1/2 cup diced sweet onion, such as Vidalia
• 1/3 cup chopped fresh cilantro
• 1 small fresh jalapehile, seeded and minced

DIRECTIONS:

Whisk together oil, Old Bay® seasoning, chili powder, sugar and garlic. Pour over tuna steaks in a large bowl or baking dish; cover and refrigerate 30 minutes to 12 hours.

Prepare grill or broiler. Grill or broil tuna steaks on medium-high heat for about 3 minutes per side, until medium-rare. Place on a serving platter, and serve with Citrine Salsa. Whisk together olive oil, vinegar, lime juice, salt and pepper in a medium bowl. Add citrines, onion, cilantro and chile, and stir gently to combine. Makes 4-6 servings.

* To segment a citrine, use a small, sharp knife to slice off the top and bottom of the fruit. Place it on a cutting board, cut side down. Slice down around the fruit, cutting away the peel and pitch on all sides, down to the orange part. To make attractive segments, hold the fruit over a bowl to catch the juice, and slice between each segment and its surrounding membranes.

ROASTED ASPARAGUS WITH PROSCIUTTO & CITRINES
For a vegetarian variation on this dish, you could omit the prosciutto and sprinkle the asparagus with citrine segments and toasted pine nuts.

INGREDIENTS:

• 2 ounces prosciutto, diced
• 1 pound asparagus
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Segments of 1 citrine*

DIRECTIONS:

Preheat oven to 425°F. Place diced prosciutto in an 9- by 9-inch square baking dish. Top with asparagus and brush with olive oil. Sprinkle with salt and pepper. Roast until asparagus is tender and prosciutto is getting a bit crispy, about 25 minutes.

Arrange asparagus on a platter and sprinkle with prosciutto. Top with citrine segments and serve.

* To segment a citrine, use a small, sharp knife to slice off the top and bottom of the fruit. Place it on a cutting board, cut side down. Slice down around the fruit, cutting away the peel and pitch on all sides, down to the orange part. To make attractive segments, hold the fruit over a bowl to catch the juice, and slice between each segment and its surrounding membranes.

SPINACH SALAD WITH CITRINES & BRIE
Serve this delicious, rich salad as a small dinner with crusty bread, or as a first course before a light entree such as grilled fish.

INGREDIENTS:

• 2 slices bacon
• 2 medium shallots, sliced
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons citrine juice
• 1/8 teaspoon kosher salt
• 1 (6-ounce) bag fresh baby spinach
• 2 citrines, peeled and sliced horizontally
• 4 (1/2-ounce) thin slices Brie cheese, room temperature
• Freshly ground black pepper

DIRECTIONS:

Cook bacon on medium heat in a medium skillet until brown and crispy. Remove with a slotted spoon and drain on a paper towel. Meanwhile, cook shallots on medium heat in bacon fat until golden and translucent. Remove pan from heat, and remove shallots with a slotted spoon; drain on a paper towel. Slowly whisk olive oil, vinegar, citrine juice and salt into remaining bacon fat, blending well. As an optional step, puree this vinaigrette in the blender to fully emulsify it.

Place spinach in a large salad bowl. Toss with dressing, shallots and bacon. To serve, divide dressed spinach among plates and top with a few slices of citrine, then a thin slice of Brie. Sprinkle with freshly ground black pepper and serve. Serves 4.

VANILLA BEAN PANNA COTTA WITH CITRINE SEGMENTS & SYRUP
This is a light dessert that’s perfect to serve with coffee and chocolates. Don’t fret if the vanilla beans sink to the bottom – they’ll be pretty on top when the custards are inverted. The recipe may easily be doubled. Serves: 4

INGREDIENTS:

• Cooking spray
• 1/2 envelope unflavored gelatin (about 1 1/2 teaspoons)
• 1 tablespoon + 1 teaspoon cold water
• 1 cup heavy cream
• 1/2 cup half and half
• 6 tablespoons sugar
• Seeds of 1/2 vanilla bean
• Segments of 1 citrine*
• Citrine Syrup (recipe below)

Citrine Syrup:

Bring 1/4 cup water and 1/4 cup sugar to a boil in a small saucepan. Let cool, and add 2 tablespoons freshly squeezed citrine juice and 1/4 teaspoon grated citrine zest. (Zest is the citrine peel’s orange part. Use a fine grater or a zester to remove it from the fruit.) Makes about 2/3 cup.

DIRECTIONS:

Spray 4 (1/2-cup) ramekins with cooking spray and set aside. Sprinkle gelatin over water in a small saucepan, and let stand 2 minutes. Turn heat to low and whisk gelatin mixture over low heat until it dissolves and no lumps remain; remove from heat.

Bring cream, half and half, and sugar to a boil over medium-high heat in a medium pot, stirring to dissolve sugar. Remove pot from heat and whisk in gelatin mixture. Add vanilla. Pour mixture into a pitcher or large liquid measuring cup, and divide among prepared ramekins. Cover ramekins with plastic wrap and chill at least 5 hours.

Run a thin knife around edge of each ramekin and carefully invert ramekin onto center of a small plate. Top each custard with a few citrine segments and teaspoon of Citrine Syrup.

* To segment a citrine, use a small, sharp knife to slice off the top and bottom of the fruit. Place it on a cutting board, cut side down. Slice down around the fruit, cutting away the peel and pitch on all sides, down to the orange part. To make attractive segments, hold the fruit over a bowl to catch the juice, and slice between each segment and its surrounding membranes.