Fall’s First Oranges
The oranges have started to arrive. Though their skins aren’t quite bright just yet, the flesh of the fruit in this week’s CSA box is firm and bursting with sweet juice. As we mourn the passing of summer and all those beautiful tomatoes, the sting of loss is tempered by the transcendent fragrance of orange oil. The smell and taste of orange reminds us of winter salads to come with their bitter greens and fatty bacon bits. The zest will flavor crab quesadillas and beef or venison stews, add colorful tasty flecks to sweet clouds of whipped cream or Grand Marnier soufflés, and garnish plenty of cocktails. They’re just as good with goat cheese and a sprinkling of nuts as with chocolate deserts and we plan to add segments to our muesli breakfast, our frisee lunch salads and the occasional crème fraiche ice cream.
We’re sharing a few of our favorite orange inspired recipes and welcome your comments and suggestions. If you have recipes to share, we’d be delighted to hear about them. Here’s to a festive fall food season!
Cheers, Steve & Jason
We’re sad to see Gourmet go, and to show them the love, we’re linking to a few of our favorite orange inspired recipes. We’re grateful to have access to the library of Gourmet recipes at epicurious.com and hope you’ll find inspiration for your own cooking by searching the recipe database.