citrus season

We are now in the middle of one of the best fruit seasons of the year. yeah citrus!!!! It seems that every year with heirloom verities making a come back and crafty crosses we keep getting more and more amazing citrus grown domestically to enjoy. Check out your local grocery or specialty market to see what is available in your area. Here are a few recipes to make the most of this lovely seasonal fruit.

Cara cara oranges and fennel salad

3 cara cara oranges
2 fennel bulbs
½ bunch flat leaf parsley
½ red onion
1/3 cup olive oil
1/8 cup champagne vinegar
Salt and pepper to taste
1 TB toasted coriander cracked

Zest the oranges into a bowl add in the olive oil, vinegar, coriander and salt and pepper. Mix well and reserve. Section the oranges, pull the leaves off the parsley and thinly slice the fennel and onion. Combine all and dress with the reserved vinaigrette. Serves 6


Roasted leg of lamb with preserved lemons pimento aioli and fingerling potatoes

Roasted Lamb
1 5-6 lb leg of lamb boned and butterflied
Salt and pepper to taste
¼ cup olive oil

Preheat oven to 400. Heat a large skillet and add olive oil. Season the lamb laid out flat with salt and pepper on both sides. Sear one side of lamb. When you turn it over place the skillet in the oven to finish cooking. Roast about 25 minutes and check temperature with a meat thermometer. Remove from oven when it reads at 125. Let rest for 12 minutes in a warm place and it should read 135 on the thermometer. Serves 8

Fingerling potatoes

2 ½ lb fingerling potatoes
12 cloves unpeeled garlic
5 sprigs rosemary
1/3 cup olive oil
Salt and pepper to taste

Wash and slice the potatoes in half long ways. Toss with garlic, rosemary, olive oil and season with salt and pepper. Spread them on a baking sheet and roast in a 400 degree oven for 30 minutes or until soft and golden brown. Serves 8

Preserved lemon and Pimenton aioli

1/3 cup minced preserved lemon
2 tsp Dijon mustard
2 TB smoked pimenton
2 clove garlic, grated
4 TB freshly squeezed lemon juice
2 tsp salt
2 large egg yolk (room temperature)
1 cup plus 4 tablespoons canola oil
1 cup extra virgin olive oil

Place mustard, pimento, garlic, lemon juice, and salt in a bowl. Whisk to combine. Add egg and beat till lighter in color slowly add olive oil until mixture is thickened and emulsified. Stir in the preserved lemon. Makes 3 cups

Preserved lemons

1 12 oz glass canning jar with lid
5 lemons
5 bay leaves
1 tsp pink pepper corns
1 cinnamon stick
½ 1b kosher salt

Slice 3 lemons in half length wise. Juice the other 2. Pack the lemon halves with salt and place them in the jar with the spices. pour the reserved lemon juice on top to make sure they are covered. Store in the refrigerator for 3 weeks before using. Can be kept up to one year.