Roasted Cara Cara Oranges
These gorgeous oranges would be a wonderful addition to your charcuterie spread this week!
Ingredients:
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped
Method:
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.
2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.
Citrus Season Recipes
Colorful, zesty, juicy and fresh—this week’s box celebrates the best of winter citrus season! Inside you’ll find multiple varieties of citrus to explore; tangelos, oranges, Meyer lemons, and Mandarinquats, as well as flavorful accoutrements like cranberry-orange scones, blood orange marmalade, hearty Struan bread, and fresh Bellsong Creamery ricotta to go along with. In addition to a bounty that also includes eggs, garden-grown greens and fragrant herbs, we’ve provided you some fresh kitchen inspiration via the enclosed recipes, many of which were provided by our friend, Chef Lauren Feldman. Enjoy this bright box!
Here are a few recipe ideas for the week:
Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple and fresh.
Beet Salad with Fresh Chevre & Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Meyer Lemon Curd
Traditionally made with lemons, this luscious curd could also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!
Candied Citrus Zest
An amazing garnish for cocktails, or to dress up a cheeseboard!
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Homemade Limoncello
This traditional Italian favorite provides a beautiful base for cocktails; see below for a favorite from Chef Lauren.
Candied Citrus Zest
An amazing garnish for cocktails, or to dress up a cheeseboard!
Ingredients:
Citrus of choice
Granulated sugar
Water
Method:
1. Wash the citrus, cut in half and juice. (You can use the juice in a recipe of your choice or just drink it!). Then, take the juiced halves and place into a container. Cover in water and let sit in the fridge overnight.
2. The next day, take a spoon and scoop out the flesh leaving the peels with some pith. Slice the peels into strips. Place the citrus strips in a saucepan with cold water. Bring to a boil, simmer for a few minutes, drain and place back into the pot with more cold water. Repeat this blanching process a total of three times.
3. Make a simple syrup with a 1.25-1 ratio of water to sugar (by weight). (The amount of syrup needed will depend on how much peel you have. You need enough simple syrup to cover the peel by at least a couple of inches.) Place the peels into the saucepan with the simple syrup and cook gently until the peel is translucent and candied. The temperature should be about 218°.
4. Drain the peel, saving the syrup for another use. Spread the peel on a rack to drain further and dry out a bit. Let sit overnight. The next day, toss the candied peel in batches in granulated sugar and lay out on the rack to dry out further for 6 hours to overnight. The next day pack the candied peel in an airtight container. It should last for several weeks.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
