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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Cooking Light

MAGAZINE

June, 1996

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Apple Mint Julep

(Cooking Light, June, 1996)

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Apricot Sorbet

(Cooking Light, June, 1996)

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Apricot-and-Wine Liqueur

(Cooking Light, June, 1996)

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Basil Roasted Vegetables Over Couscous

(Cooking Light, June, 1996)

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Bean Dip with Browned Garlic

(Cooking Light, June, 1996)

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Beef with Peppercorn Rub

(Cooking Light, June, 1996)

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Berry Slaw

(Cooking Light, June, 1996)

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Caesar Salad with Bagel Croutons

(Cooking Light, June, 1996)

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Caribbean Chicken-and-Papaya Kebabs

(Cooking Light, June, 1996)

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Charmoula

(Cooking Light, June, 1996)

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Chicken with Potatoes and Rosemary

(Cooking Light, June, 1996)

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Chili-Lime Shrimp Kebabs

(Cooking Light, June, 1996)

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Chinese Barbecue Sauce

(Cooking Light, June, 1996)

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Chinese Fondue

(Cooking Light, June, 1996)

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Creamy Caesar Dressing

(Cooking Light, June, 1996)

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Cumin-Yogurt Chicken

(Cooking Light, June, 1996)

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Dilled Bloody Mary

(Cooking Light, June, 1996)

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Fresh Apricot Jam

(Cooking Light, June, 1996)

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Comments:

On July 3, 2009, 1:05 pm reciperose said:

Recipe works great! I didn't use a thermometer, just cooked till thick and bright beautiful orange color.


Fresh Tomato-Herb Pizzas

(Cooking Light, June, 1996)

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Fruit Kebabs with Almond Syrup and Amaretti Crumbs

(Cooking Light, June, 1996)

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Ginger-and-Spice Chicken Thighs

(Cooking Light, June, 1996)

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Gingered Apricot Crumble

(Cooking Light, June, 1996)

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Graham Cracker Crust

(Cooking Light, June, 1996)

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Grilled Tuna with Herbed Mayonnaise

(Cooking Light, June, 1996)

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Inside-Out Tomato Salad

(Cooking Light, June, 1996)

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