Recipe - Warm Salmon Salad

2 Tangelos or oranges
1 Tangerine
One half Grapefruit
2 tablespoon Butter or margarine
1 tablespoon Honey
1 cup Sliced strawberries
Mint leaves, for garnish
(optional)
LemonHoney Creme Fr
One half cup Whipping cream (not
Ultrapasteurized)
1 tablespoon Lemon juice
1 One half teaspoon Honey
1 teaspoon Lemon rind finely grated

1. Prepare LemonHoney Creme Fraiche.

2. Finely grate 1One half teaspoons tangelo rind. Squeeze juice from same
fruit.

3. Peel and separate segments of remaining tangelo, tangerine, and
grapefruit.

4. Melt butter in a large skillet. Stir in honey, tangelo rind, and tangelo
juice. Bring to a boil. Boil, stirring constantly, until reduced by half.

5. Add citrus fruits. Cook, basting with sauce, just until heated through;
do not overcook. Remove from heat and stir in strawberries.

6. Serve fruit in shallow bowls or on small plates. Garnish with mint, if
desired. Pass creme fraiche at table.

LemonHoney Creme Fraiche: In a small bowl stir together cream, lemon
juice, honey, and lemon rind.

Cover and let mixture stand at room temperature 3 to 6 hours or overnight.
It will thicken slightly. Creme Fraiche can be stored, covered, in the
refrigerator; this will thicken it more.

Makes One half cup.

Microwave Version: Complete steps 1 through 3. Put butter in glass dish;
microwave on 100% power until it melts. Stir in honey, tangelo rind, and
tangelo juice. Microwave on 100% power 4 to 6 minutes, until reduced by
half, stirring once. Add fruits; microwave on 100% power 1 to 3 minutes,
just until heated through, stirring after 1 minute. Do not overcook. Stir
in strawberries. Serve as directed in step 6.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip