Yucatan Style Roasted Trout
Whenever anyone travels abroad and asks if I’d like a souvenir, I always ask for the same thing: whatever the specialty seasoning is from that region. So when my boyfriend returned from a research trip to the Yucatan, he brought me two little packets of achiote paste. I had heard of annato, and knew...
Citrus Supremes
The fancy way of cutting off all of the membranes around citrus segments is called supreming. Since I recently posted a recipe calling for supremes, I thought it might be helpful to update with a step by step guide through cutting supremes. But first, let me beg you to use a really sharp knife for...
Crepe Roses With Blood Oranges And Cardamom
If you have studied classical French pastry, people often expect you to make frilly fantastical cakes. I, however, tend to turn my nose up at these fancy-for-the-sake-of-being-fancy confections. Not just because they’re not my aesthetic taste, (and they’re usually not) but more because I think that food, when executed well, can be stunningly beautiful without...
Sangria Jam
It is tricky trying to throw a fabulous party on a thrifty budget. Sangria stretches your most expensive ingredient (wine), but it does it in a sneaky, deliciously fruity way. Yes, sangria is cheaper than your average glass of wine. But it’s also festive, bright and delicious enough to avoid the bad rap that stretching...
Blood Orange Marmalade
Marmalade is much easier to make than most people presume (particularly made in small batches like this one). There are plenty of recipes dedicated to making jams and jellies with low sugar content. This is not one of those recipes. Marmalade is traditionally a sugar preserve — so I make no apologies about the sugar...
Candied Citrus Peel
I first candied citrus peels when I was living in Florence. In fact, I’m not sure that I had even heard of candied citrus peel before. I was amazed to find out that the pithy, spongy white part of the rind could be miraculously transformed into something far better than edible…. I would even say...
Citrus Peels
Very often I’ll need the juice of half of a lemon for something; the remaining shell need not be neglected. The peel is, in many ways, the most interesting and useful part of a citrus fruit. It contains the fragrant, flammable citrus oil, and a lot of handy pectin to boot. There are a few...
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