Winter Citrus Guide - Get the most tang for your buck!
Getting the Most Out of Your Citrus
Peak citrus season is here! We wanted to pass on some helpful suggestions for getting the most out of the great variety we have in house right now! Even we get tired of snacking on a peeled orange sometimes (nevermind, no we don’t.)
Make a Salad
Peak-season citrus is the perfect foundation for a winter salad. The colors alone will brighten up that mid-winter gloom. Peeling and segmenting some Cara Caras, Moro Blood oranges, Grapefruits and the always reliable Navel Orange, is a good starting point. Introduce some Pomelos and Kumquats to really get the party started! Invest in some good Extra Virgin Olive Oil and Sherry vinegar for dressing and the citrus will shine. Citrus salads benefit from a good amount of fat and salt to balance the acid and sweetness, so don’t skimp in those areas. We'd suggest cubing up an avocado to add for some richness. Add a shaving of cheese over the top (aged Pecorinos would be really nice here, or any type of feta or chevre) or toss in a handful of nuts and finish with a sprinkle of Maldon flaky sea salt and a couple grinds of black pepper. Colorful, dynamic, healthy and satisfying!
Marinade for Meat & Poultry
Citrus peels make a great addition to a quick marinade for your meat and poultry. When peeling the rind from the fruit, try to avoid getting any white pith by using a sharp peeler or knife. Once you've got your peel into sections, tap the peels with the blunt end of the knife or twist with your hands to activate the oils in the rind. Mix the citrus rind with some sliced garlic, a bunch of herbs (thyme, rosemary or oregano preferred) and some extra virgin olive oil.
Juice! Juice! Juice!
Did you zest all the rind off of your citrus and are unsure what to do with the rest of the fruit? Juice it! Have more juice than you can go through this week? Freeze it! Save it for sorbets, fruit curds, or a salad dressing. Ice cube trays are a perfect vessel for freezing small increments of juice to pop into your morning smoothie.
The easiest way to hold onto this year’s citrus is by turning it into some good old fashioned marmalade. The sweet, bitter, tangy condiment is a refrigerator stalwart. Serve it on your next cheese board, spread it on some toast for a quick breakfast, or stir it into your yogurt for a mid morning snack.
The best thing about making marmalade is that you can make it with any kind of citrus, or a combination of whatever you have on hand!
Reach for this citrus infused sugar anytime you want to perk up some cookies or cakes, add some festivity to the rim of your cocktail glass, or stir a spoonful into your hot (or iced) tea. Using a microplane, zest the rind of one lemon (or whatever citrus you have on hand) over a bowl with ½ cup of granulated sugar. You want to catch all the oils coming off as you zest. Mix until well incorporated and store in an airtight container.
Salt Preserved Citrus
The best way to continue enjoying that peak citrus for months to come is to salt preserve it. Add depth to anything from salads to braises to roasted meats and vegetables. Preserving takes some time and commitment but the payoff is well worth it.