Seven Citrus-licious Confections

by Rachel Wilson on February 28, 2014

in Desserts, Featured, Fruit, Other

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I’m ready for winter to be over. After two polar vortexes and snowstorm after snowstorm after snowstorm, I can’t wait to retire my down coat and my snow boots for the year. I also have to confess that I’m a little tired of eating root vegetables. Much as I like eating seasonally and locally, I’m craving the crisp flavors and variety that spring and summer offer. If you live in New England, as I do, you know that we likely have at least one more month of winter weather before the first new buds appear on the trees. Fortunately, there is a bright spot in this growing season. One that is sweet but tart, and really, just tastes “sunny.” I’m talking about citrus. I’ve never really been a fan of peeling and eating an orange or a tangerine (I think it’s a texture thing), but I choose these flavors whenever I have the chance. These recipes give me many ways to indulge, and you can bet I’ll be brightening up my remaining winter days with each of them!

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While I don’t love the citrus fruit itself, I adore Candied Citrus Peel. Use lemon, orange, grapefruit, or a combination of the three. Chop it up to add flavor to quick breads, use it to top your morning oatmeal, or simply eat it straight from the jar as I often do! {from The Tart Tart}

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Then use some of that candied grapefruit peel you just made as a garnish for this bright Candied Grapefruit Cocktail. The combination of gin and cayenne pepper is guaranteed to warm up your insides! {from Pretty Plain Janes}

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This Kumquat Sangria uses limes and Grand Marnier to give three times the citrus flavor in this unique take on a traditional beverage. {from Chef Wanabe}

My aunt used to bring her lemon pie to all of our holiday gatherings. It was always my favorite, so I suppose I learned to associate winter and citrus and happiness at a very early age. I don’t always have time to make a pie, or the willpower to resist eating the whole thing myself, so I often eat this Meyer Lemon Curd on graham crackers and call it a day. {from Coffee and Quinoa}

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Next is ice cream. Yes, I know I was just complaining about the cold winter weather, but nothing keeps me from eating ice cream. With this Key Lime Pie Ice Cream, it’s practically like being in the tropics. Right? {from My Baking Addiction via Good Life Eats}

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Serve this Blood Orange Gelato in a sugared orange and garnish with fresh mint sprigs. As gorgeous as it is delicious! {from Cirque du Souffle}

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To really go all out with your citrus, make this Clementine Cake. The batter includes cooked, chopped clementines, the glaze uses the juice of the fruit, and it is topped with a layer of candied clementines. If you’ve purchased a box of Cuties from the grocery store and need to make a dent in it, this would be the ideal way to do it! {from Call Me Cupcake}

Photos courtesy of: Linda; Brandy, Jordanne and Shan; Anna; Erica, Jamie; Lauren; and Linda.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Rachel Wilson

Rachel developed an appreciation for eating locally while growing up on a ranch in Oregon, and today frequents both farms and farmers' markets in search of fresh food treasures. An environmental consultant by day, she spends her evenings cooking and baking, much to the delight of her husband's coworkers. In addition, Rachel enjoys hiking, traveling, coffee shops, artisan chocolate, and books. As a new mom to baby Annabel, one of Rachel's future hobbies will be training her daughter to have an adventurous palate!

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