A Surfeit of Citrus –
Recipes for a Juicy Winter

March 1, 2016

Citrus is flooding the markets, as it always does in Winter.  Here in the Bay Area we are lucky to have access to all kinds of exotic varieties.  I just bought this gnarly looking thing with a serious skin condition, called a Sumo Mandarin.  Crazy-ugly in appearance, it was juicy and light with a lovely, perfume-y Mandarin/Tangerine flavor.

Sumo Mandarin

I was taught once by a wise food enthusiast that when something is in season, feel free to eat it as much and as often as you can.  It’s at the peak of its nutritional value. Have citrus every night and snack during the day.  Your body will love you.

There are all sizes and shapes, including the mysterious Citron, or Buddha’s Hand. A Citron is pretty intimidating to look at, but the peeling, which is its primary use, is delicious. Lemons, limes, oranges and grapefruits of course, also tangerines, mandarins, pomellos, even kiwi. Blood oranges, clementines, Cara Cara oranges, tangelos, kumquats and Yuzu. An endless variety.

Market full of citrus?  Buy all the shapes, sizes and colors you can.

Then get creative: sorbets, ice cream, marmalade’s, pickles, preserved, zested, supremed, infusions, even dust (I slow-dried orange peels in the oven until they were crispy and popped them into a spice grinder – the oils in the ‘dust’ gave this unusual and surprising condiment a bright, orange flavor). Only limited by your own creativity.

I have gone out to some of my favorite chefs to point you in their direction for some really good recipes.

David Leibowitz

Tangerine Sorbet

Blood Orange Sorbet

Candied Citron

Jamie Oliver

Gluten Free Citrus Shortbread (replace the butter with ghee)

Home Made Citrus Infused Vodka (Limoncello)

ChefSteps

Lemon Snow (this has two recipes, one for Lemon Granita, as well)

Yottam Ottolenghi

Roasted Chicken with Clementines and Arak (one of my very favorites)

 

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