From zest to juice for everything. A sliced citrus salad in the dead of winter. I'd eat a lot more citrus if it grew in my backyard like some of you have. Oranges from Spain, lemons from northern Africa and the middle-east, and limes from southeast Asia. Adds a sour, high note to any dish.
Our fruits are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Blackberry, blueberry, nectarine, peach, raspberry, strawberry
Anise hyssop, basil, fennel, hyssop, lavender, mint, rosemary, sweet cicely, tarragon, thyme, winter savory, za’atar
Soft or Crumbly Cheeses: Cottage cheese, cream cheese, crème fraîche, mascarpone, ricotta, sour cream, yogurt cheese
Brazil nuts, hazelnuts, macadamia nuts, pistachios
Cardamom, Chinese five spice powder, cinnamon, cloves, ground dried ginger, mace,nutmeg, star anise
Bourbon, brandy, champagne, cognac, Madeira, Marsala, port, rum, vermouth, whiskey, wine
Elderflower (St. Germain), Galliano, ginger, lemon (Limoncello), orange (Cointreau, Grand Marnier), pear brandy, pomegranate, Pernod, raspberry (Chambord, Framboise)
Orange blossom water, rosewater, vanilla
Vinegars: Champagne, sherry, white wine, herb vinegars, fruit vinegars
Herbs: Ginger, young ginger
Specialties: Pomegranate molasses, sumac
Ground Chili Peppers: Aleppo, kashmiri, Maraş pul biber
COPYRIGHT © The Kitchen Garden Cooking School LLC 2023
