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November 2011

Chef's Table:
Sweet on Citrus
Photographs By: 
Gayle Brooker

Whip up inspired winter treats using the season’s best and brightest fruits



Winter fruits deserve their day in the sun. Summer’s best- sellers (strawberries, peaches, and blue-berries, for example) often upstage them—perhaps it’s those iconic roadside stands that get us. But November through February deliver loads of vibrant citrus, from cool key limes to our staple Meyer lemons, from gorgeous grapefruits to brilliant oranges and clementines. As if that’s not sweet enough, here are four delicious dessert recipes starring the cool-weather fruits, sure to brighten even your grayest winter day.

Four Fruity Confections
Key Lime Poppy Seed Cake
Meyer Lemon Tart
Orange Buttermilk Sugar Cookies
Grapefruit Pistachio Layer Cake

Selecting Citrus
How to spot prime fruit at the market:

  • All fruits are not created equal. For example, the heavier in the hand, the juicier the fruit. Also, look for fruit with unblemished peels—damaged fruit decays at a faster rate. The freshest fruit will have a faint, sweet fragrance to it. So align your nose with the central column of the fruit and give it a sniff to find the best picks.
  • Grapefruits should have smooth, thin skin that’s spongy to the touch.
  • Lemons and limes should have glossy, bright peels. Key limes should be pale green to yellow-green in color. Look for lemons with peels thick enough to zest.
  • Oranges should be thick-peeled and free of defects. Navel oranges should have small navels (a larger navel is a sign of over-ripeness).
  • Tangerines should be a deep, glossy orange and have loose skin.
  • Clementines should be more wrinkled than other orange varieties. The peel should give a little when pressed.

 




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Food Styling by Cynthia Groseclose</p>

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