The Simply Citrus cookbook review is part of our ongoing series of (mostly) Canadian cookbook reviews!
The Simply Citrus cookbook by Marie Asselin of the site Food Nouveau, includes 60 sweet and savoury recipes for appetizers, soups, salads, mains, desserts and drinks highlighting a variety of citrus fruits such as lemons, limes, oranges, mandarins and grapefruits.
The photography is spectacular with its explosion of bright colours throughout the cookbook giving you a feeling of contentment.
Simply Citrus Contents
This chapter provides useful tips such as the yield of juice from the different fruits, as well as a list of the must-have tools of the citrus trade, and key techniques such as peeling, slicing and segmenting.
These basic recipes are easy to make and used throughout the cookbook. They’re essential to have on hand whenever you want to add a refreshing citrus flavour to your meals.
- Candied Citrus Peel
- Preserved Lemons
- Citrus Dressing
- Citrus Hummus
- Small-Batch Citrus Marmalade
Simply Citrus Recipes
The recipe format alternates from page to page, listing the ingredients on the left and the instructions on the right, to having the ingredients listed on the right and instructions on the left. The easy-to-follow recipes include headnotes, notes, and opt-ins as required. They’re written using Imperial measurements. For easy conversion to metric, you can refer to the Metric Conversion Chart listed at the end of the Index.
The 60 recipes are listed by citrus fruit.
- Savoury Lemon and Olive Oil Cakes
- Greek Lemon and Egg Soup
- Caramelized Lemon and Fennel Risotto
- Curried Coconut, Lentil, and Shrimp Soup
- Seared Beef and Lime-Roasted Vegetables Tacos
- Key Lime, Passionate Fruit, and Raspberry Trifle
- Orange, Date and Walnut Cake with Orange Butterscotch Sauce
- Blood Orange Frangipane Tart
- Orange and Ginger Pork Sliders with Peanut Slaw
- Roasted Mandarin, Carrot, and Bell Pepper Gazpacho
- Sticky Ginger and Mandarin Pork Loin with Herb Noodle Salad
- Dark Chocolate and Mandarin Pots de Crème
Grapefruit and Pomelo
- Broiled Fish Tacos with Avocado-Grapefruit Salsa
- Grapefruit and Pomegranate Pavlova
- Pomelo-Maple Panna Cotta with Coconut Crumble
Kumquat, Yuzu and More
- Roasted Beet Kumquat and Fresh Mozzarella Salad
- Preserved Lemon Crème Brûlée
- Sesame Thumbprint Cookies with Yuzu Curd
Simply Citrus Recipes I Tested In My Kitchen
From the Basics chapter, I made the Candied Citrus Peel, which I used for the Orange, Date and Walnut Cake with Orange Butterscotch Sauce, and the Preserved Lemons saved for the Preserved Lemon Crème Brûlée.
Greek Lemon and Egg Drop Soup (Page 29)
This is the kind of soup you want for supper when you step in from the winter cold. It’s hearty, full of flavour and comforting. The lemon juice adds a tart flavour that blends well with the other ingredients. I made it with and without the chicken and both times it turned out delicious.
Blood Orange Frangipane Tart (Page 78)
One of my favourite food memories is of my mom reminiscing about how good blood oranges tasted in her native Sicily. She would have relished this lovely tart.
The crust is made with both almond and all-purpose flours and blood orange zest along with the other ingredients and baked for 20 minutes. Then it’s filled with frangipane, with the blood orange slices arranged in a circular fashion on top, and the tart is baked again until it’s fully done. The taste is incredible with a good balance between the nutty filling and a citrus flavoured crust. Decorated with toasted almonds, the Blood Orange Frangipane Tart makes a stunning presentation for dessert. (see below for the full recipe!)
Orange, Date and Walnut Cake with Orange Butterscotch Sauce (Page 69)
I love the taste of this delicious loaf cake! It’s studded with dates soaked in orange juice and walnuts, and it has a subtle flavour of cloves. The recipe was easy to make, including the Orange Butterscotch Sauce.
I served it for dessert with the Orange Butterscotch sauce and the candied orange peel I made from one of the recipes from the Basics chapter. Everyone asked for seconds. The next day I ate the rest of the loaf for breakfast and for an afternoon snack. The texture was still as moist as the day before even without the Orange Butterscotch Sauce. The Orange, Date and Walnut Cake with Butterscotch Sauce makes a much appreciated edible gift, if you can part with it.
Is Simply Citrus Bookshelf Worthy?
Since I already use citrus fruit in baking, this cookbook introduced me to using citrus fruit to enhance the flavour in savoury dishes. I can't wait to make the recipes I've bookmarked such as Caramelized Lemon and Fennel Risotto. I discovered citrus fruits such as the pomelo and yuzu, and orange blossom water. The colour photos are inspiring and Marie's passion for citrus fruits shines through her recipes. So, yes, Simply Citrus is definitely bookshelf worthy.
- 2 cups almond flour
- 1 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 2 tablespoons finely grated blood orange zest (about 1 blood orange)
- 1⁄4 teaspoon kosher salt
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1⁄2 cup (4 ounces) butter, room temperature
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 cup almond flour
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon almond extract (optional)
- 3 to 4 blood oranges, peeled and sliced
- Toasted sliced almonds (optional)
- Preheat oven to 350°F.
- Lightly grease a 9-inch tart pan with removable bottom and set on a baking sheet.
- In a large bowl, whisk together the flours, sugar, zest, and salt.
- Drizzle in the butter; stir until the mixture is moist and sticks together.
- Press the mixture onto the bottom and up the sides of the tart pan.
- Bake for 20 minutes, or until the crust is lightly golden.
- Remove from the oven and set aside, leaving the oven on.
- Beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the flours and almond extract, scraping the sides of the mixing bowl from time to time.
- Dollop the frangipane mixture into the tart shell and smooth the top.
- Arrange the orange slices over the filling to cover the whole surface.
- Bake for about 30 minutes, or until the center of the tart is firm and fully cooked.
- Remove from the oven and cool completely.
- If you wish, decorate with sliced almonds before serving.
- To avoid pushing down the orange slices while cutting, use a very sharp knife to slice.
- The tart can be made up to a half-day ahead and is best served the day it’s made.
Author: Marie Asselin
Photographer: Catherine Côté
Publisher: Gibbs Smith
Recipe, cover and images from Simply Citrus by Marie Asselin, reprinted by permission of Gibbs Smith.
A review copy of Simply Citrus was provided by Gibbs Smith.
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The Simply Citrus cookbook review was written by Liliana Tommasini, author of the aptly named blog My Cookbook Addiction. Her passion for baking and cooking began at an early age. Liliana grew up in an Italian household where each meal was made from scratch with fresh ingredients and Sunday family lunches were always a celebration. She has a passion for collecting cookbooks and believes that every recipe tells a story that must be shared to nourish your soul and feed your belly. You can connect with Liliana on Twitter, Facebook and Instagram.