[ WINTER CITRUS ]
Infuse winter with a burst of sunshine.
This month is all about celebrating the vibrant flavors of winter citrus.
Winter Citrus
In January, the chilly months usher in the peak season for winter citrus. This is when citrus varieties such as oranges, lemons, grapefruits, and tangerines reach their prime, offering a burst of fresh, tangy flavors. These fruits not only provide a welcome pop of color in the midst of winter's grey days, but also deliver a much-needed dose of vitamin C - making them both a delightful and healthy addition to the winter diet.
Lemon Thyme Salt
Mix together 1/2 cup coarse salt, 1/4 cup finely chopped fresh thyme, and 2 tablespoons lemon zest. Blend well to infuse the flavors, spread on a baking sheet to dry for 8 hours, and then store in a charming jar. A perfect seasoning touch for poultry or fish.
DOVETAIL THIS WITH:
Poultry and Fish: Sprinkle it on chicken, turkey, or fish before roasting or grilling to add a zesty, herby flavor.
Vegetables: Toss it with roasted or grilled vegetables like asparagus, zucchini, or bell peppers for an extra flavor kick.
Salads: Use it to season salad dressings or sprinkle directly on salads for a bright, citrusy note.
Potatoes: It's excellent on baked, roasted, or mashed potatoes, adding a unique twist to these classic sides.
Eggs: Elevate your scrambled, boiled, or poached eggs with a pinch of this flavorful salt.
Soups and Stews: A little bit in soups or stews can brighten up the flavors, especially in cream-based or vegetable soups.
Breads and Biscuits: Mix it into sourdough for a subtle, aromatic flavor.
Popcorn and Snacks: Sprinkle it on popcorn, nuts, or homemade chips for a gourmet touch.
Homemade Orange Curd
1 cup fresh orange juice (mix oranges for complexity)
2 Tbsp fresh orange zest.
1/2 cup sugar (adjust for orange sweetness).
2 egg yolks, room temperature (well-beaten to avoid lumps).
2 whole eggs, room temperature.
Pinch of salt.
5 Tbsp unsalted butter, small pieces.
Optional: 1 Tbsp lemon juice.
Combine and Simmer: Mix orange juice, zest, and sugar in a saucepan. Simmer over medium heat, stirring occasionally.
Prepare Eggs: Whisk yolks and eggs in a bowl until smooth.
Temper Eggs: Gradually add half of the hot orange juice to eggs, whisking continuously.
Cook Curd: Return mixture to saucepan. Cook on low to medium-low heat, stirring, until thickened (about 10 minutes).
Add Butter: Off heat, stir in butter one tablespoon at a time.
Strain and Cool: Strain through a sieve. Cool to room temperature in a container.
Store: Cover with plastic wrap touching the surface. Refrigerate for up to 1 week or freeze for longer.
TIPS:
Curd thickens as it cools.
Use a double boiler for smoother texture.
Strain after cooking for finer texture.
Use clean utensils to prevent contamination.
Freeze up to a year; thaw in fridge and use within a month.
Dovetails perfectly with Sourdough bread.
Cardamom Persimmon Paloma
Note: For a non-alcoholic version, replace tequila with 2 oz of kombucha or apple cider vinegar per serving.
For the Roasted Persimmons:
8 medium persimmons, peeled, de-seeded, and cut into quarters
1/4 cup honey
1 tsp vanilla extract
1/2 tsp ground cardamom
Juice of 1 lemon
4 tbsp warm water
A pinch of salt
For the Paloma:
1 cup roasted persimmons mixture
Juice of 1 lemon
6 oz high-quality tequila
Sparkling water
Optional garnish: additional honey, star anise pods
Preheat your oven to 375°F. Arrange the persimmon quarters in a baking dish. Create a mixture of honey, vanilla extract, cardamom, lemon juice, and warm water. Pour this over the persimmons, ensuring they're well-coated. Roast for 60 minutes, stirring and basting every 15 minutes.
After cooling, reserve one cup of the roasted persimmons for the cocktails. Enjoy the remaining persimmons with yogurt, ice cream, or coconut cream.
To make the Palomas:
Blend the roasted persimmons until smooth. Divide the persimmon blend evenly among three glasses. Add two large ice cubes, 2 oz of tequila, and top with sparkling water to each glass. Stir well.
Option to drizzle honey over each glass and garnish with a star anise pod.
Citrus Tea Cakes with Gf option
Makes 6 Mini Cakes in Ramekins
250 g (2 1/3 cups) almond meal
40 g (¼ cup flour) (omit for gluten-free)
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
5 eggs
250 g (1 1/4 cups) sugar
Zest of one lemon
Zest of one blood orange
2 tbsp Greek yogurt
Glaze (Optional):
250 g (1 1/4 cups) powdered sugar
2 tbsp lemon juice
Poached Grapefruit:
2 Winter Sweetz grapefruits, supremed
1/2 cup grapefruit juice
2-inch piece of ginger, grated or minced
2 sprigs rosemary
3-4 tbsp maple syrup
Pinch of salt
Start by preheating your oven to 350°F (175°C). Next, prepare a muffin tin or ramekins (used here) by greasing it with coconut oil and dusting it with flour, unless you're opting for a gluten-free version. In one bowl, whisk together the dry ingredients – almond meal, flour, cinnamon, baking soda, and salt – and set this aside. In a separate bowl, beat together the eggs, sugar, lemon zest, blood orange zest, and Greek yogurt until the mixture becomes fluffy. Gradually blend the dry mixture into the egg mixture until well combined. Fill the prepared muffin tin with this batter about half way, as they will rise. Bake the cakes in the oven for 30-35 minutes, until they turn a lovely golden color. A toothpick inserted into the center should come out clean, indicating they're done. Allow the cakes to cool completely after baking. If using a ramekin, you can flip them over once cooled for a uniform look.
For the optional glaze, whisk together powdered sugar and lemon juice on low heat until it reaches the consistency of whipped cream. Drizzle a little over the cooled cakes and allow it to set.
To poach the grapefruit, heat supremed grapefruit juice, ginger, rosemary, maple syrup, and a pinch of salt in a saucepan, making sure it doesn't boil. Submerge the grapefruit segments in the hot mixture for 5 minutes, then remove them.
Winter Citrus Salad
Vinaigrette:
1/4 cup extra-virgin olive oil
2 tbsp champagne vinegar
1 tsp honey
1 tsp Dijon mustard
Salt and pepper, to taste
Salad:
1 head radicchio or red leaf lettuce, chopped
1-2 handfulls of arugula
1 fennel bulb, thinly sliced
4-5 radishes, thinly sliced
1/2 cup walnuts, roughly chopped
1/2 cup Castellano olives, pitted and halved
A handful of Gorgonzola, sprinkled
A handful of fresh basil leaves, torn
2 tangerines or clementines, peeled and segmented
In a small bowl, combine the olive oil, champagne vinegar, honey, and Dijon mustard. Whisk these together until well blended. Season with salt and pepper to your liking and set aside.
Start by placing the chopped winter lettuce in a large salad bowl. Add in the thinly sliced fennel and radishes. Incorporate the walnuts and Castellano olives. Crumble the Gorgonzola into pieces and add to the salad. Sprinkle the torn basil leaves over the top and evenly distribute the tangerine or clementine segments throughout the salad.
Drizzle the vinaigrette over the salad. Toss the salad gently to ensure that all the ingredients are evenly coated with the dressing.
