I see Citrus!

With winter upon in full blast there is one thing I always look forward to. And that is Citrus. With all the varieties of lemons, grapefruits, oranges, limes and mandarins it creates a bountiful of ideas to feast on. One fond memory of citrus is while visiting Paris with my parents. We tumbled upon a Moroccan grocery store. Now anyone who knows my mom knows she is an avid lemon eater. So when she saw the barrel full of preserved lemons her inquiring mind waited no time to ask, purchase and devour her newfound friend. I still have not found a brand that remotely resembles those in Paris so I often make my own. I prefer to use Meyer lemons, a cross between a lemon and mandarin, because the skin is thinner requiring less time to preserve and they have a slight sweet taste. 

I also enjoy making a relish out of Meyer Lemons. Peel the rind off the lemon and julienne in fine strips. Squeeze the juice from the lemons and set aside. Quickly blanch the peel and place into a mixing bowl. When cool, add chopped capers, diced shallots, lemon juice, extra virgin olive oil and chopped cilantro. Season with salt and fresh ground pepper. Delicious with fish, grilled steak or lamb chops. 

Tired of the usual pedestrian chicken salad? Take those leftover pieces of roast chicken (I prefer duck but both make a wonderful dish) and remove the skin and shred the meat into small pieces with your fingers. Add diced mango and red onion, julienne blanched snow peas, Page Mandarin segments and micro wasabi leaves (Arugula, watercress or any hardy green will do). Toss with a ginger vinaigrette and serve. A light and healthy salad that is excellent for lunch or dinner. 

Another salad I always enjoy during the winter or whenever I have a sweet grapefruit is Bibb lettuce served with avocado, ruby red grapefruit segments & toss with sherry vinaigrette adding a crunch of almonds is a nice touch. Refreshing served with a grilled steak dinner. 

Gremolata is an Italian staple commonly used on mushrooms. A mixture of finely chopped flat leave parsley, grated lemon zest and finely chopped garlic. Best used within a few hours after making it. I love it on sautéed Porcini mushrooms that are spooned over grilled asparagus and then sprinkled with Gremolata on top. Excellent first course or a hearty side dish.

The list and recipes could go on with citrus but my best advice is next time you see a citrus that you are unfamiliar with. Pick it up, buy it and use it. Discover your newfound citrus friend.