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Citrus delights
Oranges, lemons, mandarins, grapefruits — they are available in abundance this time of the year, so make the most of them
One of the most welcome surprises of nature is that even in the middle of winter, it throws us a breath of fresh air. Just when we are chilled to our bones and longing for the warmth of summer, a walk in the market or supermarket hits our nostrils with a light flavourful note… citrus.
Our Arabian Gulf winters are really something special. It is the time when local farms flourish, as local temperatures and conditions are optimal for planting and harvest. During this season, we grow all the foods associated with summer and have tomatoes, cucumbers, squashes, and greens in their bountiful best. Due to our proximity to colder Arab agricultural nations, who have more temperate winters, as well as other countries nearby, we also have a surfeit of all things citrus. Indeed, we do have the best of both worlds!
Look out for oranges of different varieties, clementines, lemons, limes, mandarins, grapefruits, kumquats and feast.
This is the time to make orange marmalades to last all year, or candied orange and grapefruit peels. Lemon preserves, Italian limoncello, and pickles are also best made with the harvest from this season. You can also make simple concentrated lemon syrups for quick use in flavouring fruit cocktails and fruit salads. Incorporate orange, lemon, and lime zest into your baking and desserts. Spice your teas with flavourful orange peel. Add panache to vanilla ice cream or salads with the zest of lemon, or orange and be immediately transfixed to a tropical paradise.
If you are up to preserving the best of the season, get lots of jam jars and airtight bottles and head to the market and get elbow deep in the fresh, bright flavours of citrus.
If you just want to have your citrus and enjoy it, you must make my Orange Ginger Crème Brulee, which will melt with decadent creaminess in your mouth.
Orange Ginger Crème Brulee
(Serves: 4)
Ingredients
· 6 egg yolks
· 1 ½ cups heavy cream
· 1 tbsp orange zest (about 3 oranges)
· 1 tsp vanilla extract
· ½ tsp ginger extract (optional)
> ¼ cup castor sugar
For caramel top:
> ½ teaspoon sugar per ramekin
· Handheld butane torch/broiler
Method
In a mixer, add egg yolks and sugar and beat with whisk attachment until thick and light yellow in colour. Add the lemon zest, ginger extract, vanilla and cream and stir until incorporated.
Pour the liquidin a large measuring cupthrough a sieve catching all the foamy bits and zest or any container with a pouring spout.Pour gently into four ramekins in even proportions.
Place ramekins in a bain marie (water bath) filled halfway up and place in oven for 50-55 minutes until sides are cooked through. Centre will be slightly soft even when done.Cool completely on a wire rack, then refrigerate for at least 2 hours.
Before serving, add ½ teaspoon sugar and dust it all over the ramekin so that the top is evenly coated. Caramelise with a small butane torch or under the broiler (at least 5 inches below for about 2 minutes). Serve.
· Kari is a Dubai-based journalist and photographer of the food blog chefandsteward.com. Follow her on Facebook at facebook.com/ChefandSteward and contact her at:
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