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Julie Van Rosendaal celebrates citrus

The Eyeopener's food and nutrition columnist makes three distinct dishes with fresh citrus fruit.





Meyer Lemon & Key Lime Possets
Adapted from the May, 2007 issue of Bon Appétit.
2 1/4 cups whipping cream
3/4 cup sugar
3 Tbsp. lemon juice
2 Tbsp. lime juice
Bring the cream and sugar to boil over medium-high heat, then cook for 3 minutes, stirring it with a whisk, turning the heat down or lifting the pot from the burner as it tries to boil over.
Remove from heat and stir in the lemon and lime juice and let it sit for 5 minutes or so to cool a bit. Stir again and divide among six 1/2-cup ramekins or small dishes. Cover (or not) and chill for an hour or two, until set.
Makes 6 possets.

Meyer Lemon & Ginger Chinese Chicken
Chicken:
1 lb. boneless, skinless chicken thighs, patted dry and cut into strips or 1-inch pieces
2 tsp. soy sauce
1 tsp. grated fresh ginger
1 egg white
½ cup cornstarch
canola oil, for frying
Lemon Sauce:
1 cup chicken stock
finely grated zest of a regular or  Meyer lemon
½ cup lemon juice
1 ½ Tbsp. cornstarch
2 Tbsp. sugar
2 Tbsp. honey
1 tsp. soy sauce
Cut the chicken into 1-inch pieces or strips and put into a zip-lock bag with the soy sauce and ginger. Refrigerate for an hour, or overnight. When you're ready to cook, add the egg white to the bag and squish it around to coat the chicken. Put the cornstarch into a shallow bowl.
To make the sauce, bring all the ingredients to a boil in a medium saucepan; cook for a couple minutes, until thickened.
Heat a couple inches of oil in a heavy pot or skillet set over medium-high heat. When it's hot but not smoking (a scrap of bread should sizzle when dipped in), dip pieces of chicken in the cornstarch to coat, then gently lower into the hot oil. Cook in batches, then remove from the oil with tongs or a slotted spoon and transfer to paper towels to drain. Pour the lemon sauce overtop and toss to coat; serve immediately, over rice.
Serves 4-6.

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