Tarragon Citrus Splash Recipes

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP

Steps:

• For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
• For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

CITRUS-TARRAGON ASPARAGUS SALAD

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves., Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.

CITRUS SALAD WITH TARRAGON

Steps:

• Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
• Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
• Do Ahead
• Syrup can be made 1 day ahead. Cover and chill.

CITRUS TEA WITH TARRAGON

Steps:

• In a small saucepan, combine the sugar, orange juice, 1/4 cup water, honey and lemon and lime juices. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. Let stand for 15 minutes. Transfer to a blender. Add tarragon leaves; cover and process for 30 seconds or until blended. Strain and set aside., In a large saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in citrus mixture., If a sugared rim is desired, sprinkle the sugar, tarragon and orange zest on a plate. Using orange wedges, moisten the rims of eight mugs; hold mugs upside down and dip rim into sugar mixture. Serve warm tea in mugs.

CHERRY SPLASH

Steps:

• Pour rum, amaretto and cherry liqueur in a cocktail shaker with ice. Shake until ingredients are well combined and chilled. Pour into a highball glass filled with ice. Squeeze a lime wedge over drink and drop into glass. Add a pour of cherry juice and garnish with a maraschino cherry.

CITRUS TARRAGON CHICKEN

Steps:

• Salt and pepper chicken to taste.
• Combine first 6 ingredients and mix well.
• Pour mixtrue over chicken, cover and marinate in refrigerator 2 hours or overnight.
• Drain chicken and discard marinade.
• Grill (or broil) chicken until fully cooked.
• Preparation time does not include marinate time.