Remember the scene from Little Women when Amy nabs a large orange on Christmas morning? She clutches it possessively until her more noble minded sisters set out to distribute Christmas breakfast to the poor. I can still hear Kirsten Dunst reciting Amy’s line in a greedy little whisper, “Butter! Oh, isn’t butter divinity? Oh god thank you for this breakfast.”
There is something about citrus — we’re talking oranges, lemon, lime, grapefruit, tangerine, clementine, mandarin, kumquat — that inspires thanksgiving and connotes prosperity. Citrus is certainly glamorous – colorful, aromatic… Ah, let me count the ways I love thee…
As the worn-out saying goes, money doesn’t grow on trees — but citrus does 🙂 Add to its abundance the fact of its impeccable timing of being in season during the winter (in the United States, at least). So, to brighten up your gray skies or give a little pep to your sluggish internal clock, or, if you’re already feeling sunny like Florida, in the simple spirit of thanksgiving, allow me to share my zest for citrus with a few good recipes worth trying:
This is a sleek and simple salad to throw together for a dinner party (speaking of sleek, avocado would be a tasty addition…)
If you’re hosting brunch and want to emphasize breakfast flavors 1) forgo the feta 2) dress your mixed citrus with some granulated sugar, snipped mint, and lime zest, adapted from “lime-mint sugar” from Williams-Sonoma’s Essentials of Breakfast & Brunch. Here is the original, summer fruit salad recipe:
2. Lime-mint sugar
- 1/4 cup sugar
- 2 tablespoons minced fresh mint*
- 2 teaspoons grated lime zest**
- 2 each nectarines and peaches, halved, pitted, and cut into slices 1/2 inch thick
- 1/2 cantaloupe or other melon, seeded, peeled, and cut into 1/2-inch cubes
- 1 cup seedless grapes
- Juice of 1 lime
In a small bowl, stir together the sugar, minced mint, and lime zest. Set aside. In a bowl, combine the nectarines, peaches, and melon. Cut the grapes in half, and add to the bowl. Drizzle the fruit with the lime juice and stir gently to coat. Sprinkle with the sugar mixture and turn the fruit once or twice to coat evenly.
*To prevent the mint leaves from discoloring when cut, strip them with scissors rather than mince them with a knife.
**Make the lime-mint sugar no more than an hour before serving the salad, as the aromatic oil in the zest quickly loses its potency.
3. Lemon sugar snaps
I don’t have a problem with adding table salt to my food, but I have a habit of peppering almost any baked good with extra citrus zest or juice. (Tip: orange zest/juice is the KEY to unbelievable pie filling! Use the suggested lemon zest/juice and add some orange! You won’t believe it!) There has to be some method to my madness, because evidently, Martha Stewart agrees. This recipe for “lemon sugar snaps” from The Martha Stewart Baking Handbook is a lip smacking endorsement for lemon infused baked goods:
MAKES ABOUT 4 DOZEN These cookies have a delicate texture and light, fresh taste.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup sugar, plus more for coating
- 1 large egg
- Freshly grated zest of 3 lemons
- 1 tablespoon freshly squeezed lemon juice
In a bowl, whisk together the flour, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and lemon zest and juice; beat until combined. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely, and place about 3 inches apart on the prepared baking sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
I’m bursting with enthusiasm. (Did you just laugh?) For more where this came from, visit Best of Citrus Part 2.
[Photos: “Citrus,” blackeiffel’s photostream, Smitten Kitchen image according to photo guidelines, Uwe Hermann’s photostream, Florian Maul’s photostream, & pinprick’s photostream, “Lemon,” Chugy’s photostream]