Brighten Winter Meals with a Pop of Citrus.

Yes, it's still January. And, yes the Vernal Equinox is a couple months off. But as you wait for spring to appear on the horizon, brighten your winter meals with the fresh flavor of in-season citrus. We've got 7 recipes sure to tantalize your taste buds.

Try three savory recipes for a welcome dinnertime change-of-pace, Citrus Roasted Spatchcocked Chicken, Sheet Pan Salmon with Roasted Fennel & Oranges, and a reboot of the classic schnitzel, Chicken with Fried Lemons & Capers.

And for dessert...here's a trio of citrus baked goodies sure to satisfy your sweet cravings from morning to night. Bring the tropics home with a lovely Coconut Lime Pound Cake, or try this perfectly balanced, syrup-soaked and glazed Grapefruit Bundt Cake, or take breakfast (or brunch) to the next level with Lemon Dutch Baby Pancakes.

WAIT! There's more, I snuck in a snazzy cocktail. A Margarita with a fruity twist, that'll have you thinking it's summertime!

Let's add some zest to our winter meals and desserts with a welcome burst of bright lemon, tropical lime and sweet orange flavor and keep those mid-winter doldrums at bay!

Citrus Roasted Spatchcock Chicken

Prep Time: 10 minutes  |  Cook Time: 40 minutes  |  Pan Size: 4.5-6 Qt.  |  Serves: 4
Recipe courtesy of All Clad.

This simple roasted chicken recipe can be enjoyed on its own, or can be used as the starting point for a week's worth of meals.

INGREDIENTS:

• 3 to 4 pound whole chicken
• 6 cloves of garlic - 3 cloves smashed, 3 cloves grated
• 3 shallots, halved
• 2 lemons - 1 halved, 1 zested and juiced
• 2 limes, halved
• 2 oranges, halved
• ½ teaspoon rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 4 tablespoons unsalted butter, room temperature
• ½ teaspoon of chopped fresh thyme
• 2 tablespoon grapeseed oil
• salt and pepper

DIRECTIONS:

Spatchcocking a chicken is the process of removing the backbone of the bird so that it can lay flat. This will let the chicken cook faster and more evenly as it is laying in one layer. I have seen spatchcocked chicken in some of the better grocery stores in my area, so keep a look out in your area, or you can always ask. If you're lucky enough to have an old-fashioned butcher shop nearby I'm sure they'd be happy to prepare a spatchcocked chicken for you. If not, no worries.  It isn't that hard to do it yourself.

1. Place a whole chicken on a large cutting board and pat the chicken dry with paper towels. Arrange the chicken breast side down on the cutting board with the neck facing towards you. Using kitchen shears holding the neck, cut along one side of the chicken spine, separating it from the ribs. Cut as close to the spine as you can to ensure you are not discarding any more of the chicken meat than necessary.

2. Repeat on the other side of the spine. Flip the bird over. Using the palm of your hand press on the breast bone to flatten it out completely. You might hear a small crack which is perfectly fine.

3.Preheat your oven to 400°F.

4.Make the compound butter by combining 4 tablespoons of butter, rosemary, thyme, lemon zest, 1 teaspoon of lemon juice, 4 cloves of garlic grated, 1 teaspoon of salt, and ½ teaspoon of black pepper.

5. Season the chicken with salt and pepper all over, making sure to season above and under the skin. Let rest at room temperature for at least 30 minutes.

6. Spread half of the compound butter under the skin and all over the breast and thighs. Reserve the other half of the butter for basting the skin halfway through the cooking process. Use 1 tablespoon of grapeseed oil and coat the outside skin of the chicken.

7. Over medium heat, add 1 tablespoon of grapeseed oil into a 4.5 - 6 quart oven safe pan. Preferably a pan without a long handle, such as a universal pan, sauteuse, perfect pan, or casserole pan. You can use a standard fry pan or sauté pan with a long handle if it fits in your oven.

8. When hot, add the shallots and sauté for 5 minutes or until translucent.

9. Add 3 cloves of smashed garlic and cook for an additional minute until fragrant.

10. Add the oranges, limes, and lemons to the pan and place the Spatchcock chicken on top of the onion citrus mixture.

11. Place in the oven for 20 minutes.

12. Remove from the oven and brush more of the butter mixture on top of the chicken and return to the oven for another 10 minutes.

13. Repeat this process of removing and brushing the chicken with butter two more times.

14. After about 40 minutes the chicken should be completely cooked through with an internal temperature of the thigh at 160°F and the juices from the chicken are clear. You can use a thermometer to test if done.

15. Remove from the pan and let rest for 10 minutes.

Sheet Pan Salmon with Roasted Fennel & Oranges

Prep Time: 10 minutes  |  Cook Time: 25 minutes  |  Pan Size: Half Sheet  |  Serves: 4
Recipe courtesy of Le Creuset.

Fresh fennel and orange slices roast alongside salmon to give maximum flavor with minimum fuss in this deliciously easy sheet pan meal from our friend and partner Dan Pelosi of GrossyPelosi. Be sure to cut the fennel and oranges the same size and don’t overcrowd the pan so everything cooks and caramelizes evenly. SHOP Sheet Pans  →

INGREDIENTS:

For the Sheet Pan Salmon.

• 2 large oranges
• 2 medium sized fennel bulbs, fronds and stalks removed
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 4 (4-ounce) filets of salmon

For the Honey Chili Herb Yogurt Sauce.

• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon honey
• 1/2 teaspoon chili paste
• Juice of 1/2 lemon
• Salt

DIRECTIONS:

For the Salmon.

1. Preheat oven to 400℉.

2. Thinly and evenly slice orange and fennel and toss on a sheet pan with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

3. Arrange salmon on top of the orange and fennel slices.

4. Brush salmon filets with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and pepper.

5. Place sheet pan in preheated oven and roast for 25 minutes, until salmon is just cooked through and orange and fennel slices are caramelized.

6. Remove the sheet pan from the oven and serve alongside the herb yogurt sauce.

For the Sauce Herb Yogurt Sauce.

1. While the salmon roasts, make the herb yogurt sauce. Place Greek yogurt, dill, mint, chives, honey, chili paste, lemon juice and a pinch of salt in a small mixing bowl. Stir together to combine.

2.  Taste and season with additional lemon, chili paste and salt if desired.

Pan-Fried Schnitzel with Fried Lemons & Capers

Prep Time: 15 minutes  |  Cook Time: 50 minutes  |  Pan: Skillet  |  Serves: 4
Recipe courtesy of Le Creuset.

The beauty of schnitzel is that the chicken is pounded so thinly, it fries very quickly, leaving you with incredibly crispy coating on the outside and tender, juicy chicken on the inside. This version of this classic dish is from our chef partner Amanda Haas, and her technique of quick-frying the lemon slices and parsley before drizzling the sauce over the chicken is a game-changer. The lemon slices melt into the sauce and the crisp parsley adds texture.

SHOP Le Creuset Skillets →

INGREDIENTS:

• 2 eggs
• Kosher salt
• Freshly ground black pepper
• 2 cups all purpose flour
• 1 pound boneless, skinless chicken breasts, pounded to 1/2” thickness
• 1/4 cup olive oil or butter, plus more for additional frying
• 2 whole lemons, washed and thinly sliced into wheels
• 5 Thai chilies or 1/2 teaspoon red pepper flakes
• 1 cup flat-leaf parsley leaves
• 1 tablespoon capers, rinsed and dried

DIRECTIONS:

1. Preheat oven to 200°F.

2. Place eggs in a shallow bowl and add a pinch of kosher salt and a grinding of black pepper. Whisk to combine.

3. On a shallow plate, combine the flour with another teaspoon of salt and a few grindings of freshly ground black pepper. Use a fork to fluff and distribute the salt evenly throughout the flour.

4. To dredge the chicken, place a piece of chicken in the egg wash to coat, then lift and place in the flour mixture. Turn to coat on both sides, then remove each piece of chicken to shake off any excess flour. Set aside on a plate.

5. Heat 1/4 cup of olive oil in a skillet set over medium heat. When the oil is hot, place two pieces of chicken in the pan, leaving an inch of space between each piece.

6. Cook until the chicken is lightly browned on the bottom and cooked halfway up the sides, about 3-4 minutes. Using a thin spatula or tongs, gently flip the chicken and continue to cook until it is cooked through, about 3-4 minutes longer.

7. Remove the chicken from the pan and place it on a paper towel to drain. Sprinkle each piece with salt.

8. Repeat with the remaining chicken, wiping out the skillet with a paper towel if needed between batches to remove any burned flour.

9. Place chicken on a sheet pan and keep warm in the oven until the sauce is finished.

10. Wipe the skillet clean of any flour, then add a few more tablespoons of olive oil to the pan and place over medium heat. Using tongs, place the lemon slices in the pan with a pinch of salt and the chilies or red pepper flakes.

11. Fry the lemon slices for a minute, then flip and add the parsley leaves and dried capers. Cook until the parsley leaves crisp, about 30 seconds. Remove skillet from the heat.

12. Place the chicken pieces back in the pan and coat with the lemon and parsley sauce. Or if preferred, divide the chicken evenly between four plates, then top with the fresh lemon and parsley sauce and serve immediately.

(Recipe courtesy of Amanda Haas, photograph courtesy of Andee McKenzie).

Coconut Lime Pound Cake

Prep Time: 10 minutes  |  Cook Time: 45 minutes  |  Bundt Pan 5-6 cups  |  Serves: 6-8
Recipe courtesy of Nordic Ware.

Bring the tropics to you with this tender and flavor-packed pound cake. You can use any style bundt pan as long as it holds 5-6 cups. If you want a bigger cake, double the recipe and use a 10 cup bundt pan. Take note that it will take longer to bake. Shop Bundt Pans →

INGREDIENTS:

For the Cake.

• 1/3 cup coconut oil, melted
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• zest of two limes
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/4 cup coconut flour (if you can’t find coconut flour, sub finely grated unsweetened coconut)
• 1 tsp baking powder
• ½ tsp kosher salt
• 1/8 tsp nutmeg

For the Glaze.

• Juice of one lime, about 2 Tbsp
• 3/4 cup powdered sugar
• Optional: 1 tsp rum
• Topping: 1/4 cup unsweetened coconut flakes, toasted

DIRECTIONS:

1. Preheat oven to 325°F.

2. Prepare 5 Cup Bundt Pan (you can also use a 6 quart) with baking spray containing flour.

3. Mix the coconut oil with both sugars in a stand mixer fitted with a paddle attachment until smooth and lightened slightly, about 2-5 minutes.

4. Add the eggs one at a time until incorporated.

5. Add vanilla extract and lime zest.

6. Mix in the milk until smooth.

7. In a separate bowl, whisk the flours, baking powder, salt and nutmeg together and then mix into the coconut oil mixture until all ingredients are moistened.

8. Pour batter into the prepared pan filling ¾ full and gently tap pan on the countertop to remove air bubbles.

9. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean.

10. Allow cake to sit 10 minutes before inverting onto cooling rack.

Grapefruit Bundt Cake.

Prep Time: 10 minutes  |  Cook Time: 50 minutes  |  Pan Size: 10 cups  |  Serves: 10-12
Recipe courtesy of Nordic Ware.

Create this stunning Grapefruit Bundt cake using any 10-cup Nordic Ware Bundt® Pan. The cake shown was made in the Heritage Bundt® Pan. The soaking syrup and glaze add a burst of citrus flavor for a beautiful and tasty display!

INGREDIENTS:

 For the Cake.

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup vegetable oil
• 2 cups sugar
• 3 large eggs
• 1 cup milk
• 1 tsp vanilla
• – Zest of one grapefruit

For the Syrup.

• 1/2 cup grapefruit juice
• 1/3 cup sugar

For the Glaze.

• 1 cup powdered sugar
• 1-2 Tbsp grapefruit juice

DIRECTIONS:

For the Cake.

1. Preheat oven to 350 °F.

2. Prepare Magnolia Bundt® Pan with baking spray containing flour or shortening and flour.

3. In a medium bowl, combine flour, baking powder and salt. Using a stand mixer fitted with a paddle attachment, cream oil and sugar together.

4. Add eggs one at a time until thoroughly combined.

5. Add half the flour mixture and half the milk. Blend and repeat with second half of flour and milk.

6. Stir in vanilla and grapefruit zest.

7. Pour batter into prepared pan, no more than 3/4 full. Gently tap pan on counter top to remove air bubbles.

8. Bake for 50-60 minutes or until toothpick inserted into the center of the cake comes out clean.

9. Cool cake in pan for 10 minutes before inverting onto a cooling rack. 

 For the Syrup.

1. Bring juice and sugar to simmer in a small saucepan, stirring constantly.

2. Simmer for 2-3 minutes.

3. After cake is unmolded, slowly pour or brush syrup onto cake’s surface and let cool completely.

For the glaze.

1. Whisk powdered sugar and grapefruit juice, starting with 1 Tbsp and adding more as needed to reach desired consistency.

2. Pour over cooled cake and serve. 

Lemon Dutch Baby Pancake

Prep Time: 10 minutes  |  Cook Time: 25 minutes  |  Pan: 11"  |  Serves: 2
Recipe courtesy of Le Creuset.

The pillowy popover - more like a large Yorkshire pudding than a regular pancake - is bound to be the star of your next brunch gathering. Fruit and sugar are the traditional Dutch baby pancake toppings, like this combo of tart, silky lemon curd and fresh berries. Can be made in any thick 11' pan, like Le Creuset's 11.75 Skillet, 10.25 Skillet, or their 3.5 Quart Braiser.

 INGREDIENTS:

• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 tablespoon sugar
• Zest of one lemon
• 1/2 teaspoon nutmeg
• Pinch of salt
• 2 tablespoon butter
• 1/2 cup lemon curd
• 1/2 cup fresh berries
• Powdered sugar
• Lemon slices
• Mint leaves

DIRECTIONS:

1. Preheat oven to 425 F.

2. Place eggs, flour, milk, sugar, lemon zest, nutmeg and salt in a blender jar, and blend until smooth.

3. Add butter to braiser and place in preheated oven. Allow butter to melt in the pan, watching carefully so that it does not burn.

4. As soon as the butter has melted, carefully pour the batter into the pan and return to the oven.

5. Bake until the pancake is puffed and golden, about 18-20 minutes.

6. Lower oven temperature to 300 F and bake 5 minutes longer.

7. Remove from oven and allow to cool just slightly.

8. Serve right away topped with lemon curd, berries, powdered sugar, lemon slices and torn mint leaves.

Orange & Berry Margaritas

Prep Time: 3 hours 15 minutes  |  Active Prep Time: 15 minutes  |  Breville Bluicer or Blender  |  Serves: 4
Recipe courtesy of Breville.

Refreshing take on the classic Margarita feature orange and berries this recipe was developed for Brevilles's Bluicer Pro. The Bluicer is a combination Juicer and Blender in one countertop appliance. This recipe can be adapted for a standard blender. SHOP Breville Blenders →

INGREDIENTS:

• 3 cups (1 lb) peeled and chopped watermelon
• Cut lime, to serve
• Flaky sea salt, to serve
• 1¼ cups (5 oz) frozen raspberries
• 9 oz strawberries, hulled
• 1 cup (8 fl oz) chilled tequila
• ⅓ cup (2.7 fl oz) cointreau or triple sec
• ¼ cup (2 fl oz) light agave nectar
• 2 (17 oz) medium navel oranges, peeled and pith removed

DIRECTIONS:

1. Put the watermelon in a resealable bag. Seal and freeze for 3 hours or until frozen.

2. Rub the rims of 4 cocktail glasses with the cut lime then dip into the salt to coat. Place the glasses in the fridge or freezer to chill while preparing the cocktail.

3. Put the raspberries, strawberries, tequila, Cointreau, agave nectar and frozen watermelon in the blender and attach the jar to the juice collector spout.

4. Process the oranges through the juicer using the MEDIUM program.

5. Remove the juice collector and place the blender jar onto the motor base and secure the lid.

6. Select the FROZEN COCKTAIL program and blend until smooth.

7. Pour into the chilled glasses and serve.

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