Citrus

16 Ways to Savor Citrus Season

January 16, 2015

It goes without saying that winter's citrus makes us want to hallelujah. Yes, it's the sunshine in a season otherwise filled with vegetables grown underground -- but citrus is also worthy of our praise because it's incredibly versatile: The rind, juice, and fruit can brighten both sweet and savory dishes. It's downright essential in cocktails -- what would a Manhattan be without bitters, or a Negroni without an orange garnish? And there are so many different kinds of citrus, many of which can be found at any market.

Okay, we'll stop gushing. Let's ooh and aah at these 16 recipes that use lemons, limes, grapefruits, and oranges in every which way:

Meyer Lemon Focaccia by deensiebat

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Citrus Salad with Goat Cheese-Stuffed Dates by Phyllis Grant

 

Carrot Avocado Salad by Merrill Stubbs

 

Duck à l'Orange by Cara Nicoletti

 

Spicy Orange-Ginger Chicken by foxeslovelemons

 

Citrus Pulled Pork Tacos by Erin Powell

  

Lemon-Chicken & Pepe Soup by foxeslovelemons

 

Meyer Lemon Eclairs by Yossy Arefi

 

Rosemary Honey Lemon Frozen Yogurt by The Cooking of Joy

 

Panna Cotta Infused with Bergamot Tea by Marie Viljoen

 

Orange Blossom Candied Cranberries by CozyDelicious

 

Sicilian Blood Orange Marmalade by dymnyno

Islay 75 by MollyandBrandon

 

Bowery Punch by Food52

 

Yuzu, I zu by Teri

 

 

Sweet Potatoes with Orange Bitters by Yotam Ottolenghi

 

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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4 Comments

Susie January 19, 2015
Love that rosemary honey idea. I'm going to try it in my daily yogurt. Seems like such a beautiful combo. Those cranberries look amazing too! I've been using up all my marmalade by mixing it into ricotta...and eating it with a spoon. :)
 
Karla W. January 19, 2015
Mmm, ricotta + marmalade sounds so delicious! I'm thinking about making the blood orange marmalade now just so I can do that (and maybe spoon some into mini pastry shells for an easy dessert), thanks for the idea!
 
Rebecca @. January 17, 2015
Has anyone tried eating thin slices of regular lemon on something like focaccia (as opposed to Meyer lemon)? I have a tree full of regular lemons begging to be used in all sorts of juicy ways :)
 
Author Comment
Ali S. January 17, 2015
You sure could use regular lemons on the focaccia -- they'll just be a little more tart than Meyers. Another good way to use up lots of lemons, and enjoy them all year, is to preserve them: https://food52.com/blog/5953-how-to-preserve-lemons