Citrus and Sunshine

There are two effective antidotes for February in New England.  A bluebird day, full of sunshine; second and perhaps more reliable is the plethora of citrus available and at its peak during these cold, and often cloudy days.

 Citrus brightens and elevates any dish, whether savory or sweet – beverages too.  These days, markets include varieties such as navel, cara cara, tangelo, pomelo, clementine, melogold, pink and regular grapefruit, varieties of lemons and limes, and blood oranges. While most are delicious eaten out of hand, they can also transform cakes, custards, dressings, your morning juice routine, or a signature cocktail.  Ever flexible, citrus blends right into breakfast, lunch, dinner and dessert.  Elevate your breakfast grapefruit half with a little brown sugar and a pass under the broiler or sprinkle some segments with sugar and Grand Marnier to macerate for a quick and easy, yet sophisticated dessert.  Perhaps consider a citrus tart or crème brulée, blood orange and olive oil cake, lemon madeleines, or orange scented scones.  The variables, and gratification, are endless.  In addition, citrus is high in fiber, low in both calories and on the glycemic scale and contains antioxidants, useful amounts of vitamin C, potassium and magnesium.

A green salad studded with a variety of citrus segments is just the ticket for a delicious, light meal or a first course.  Peppery arugula, rounded out with crisp romaine, and a shower of minced shallots provide the perfect canvas.  Finish with vinaigrette that can be made prior and kept in your refrigerator.  A handful of pistachios lend some texture and balance here, although you could choose walnuts, or almonds if you prefer.

A bit on peeling technique: with a sharp knife, cut the top and bottom off of the fruit and stand it on cutting board.  Then run your knife along the curves, from top to bottom, removing peel and pith.  (Pith is the white between the fruit and peel and is most often bitter and unpalatable.)  When it is peeled, use a paring knife to carefully cut in between the membranes, releasing the segments, called suprêmes.  Alternatively, place on its side and slice into disks.  Both are visually appealing, and fairly easy to achieve.

Spring and summer are right around the corner.  However, in the meanwhile, find your sunshine wherever you can; and throw some winter citrus into your repertoire.