We have had a winter. I have done my best not to grump around on the internet about the weather, but it has been a doozy. I realized just how much the trudging and bundling was getting to me when I asked for citrus for Valentine’s Day. I’ve been self-medicating with grapefruits, meyer lemons, tangerines, and limes.
I suspect many of you can commiserate, so I wanted to share some of the citrus projects and recipes (besides Kaffir Lime Macaroons) that have gotten me through the past few months as well as some that are still on my to-make list. I hope you all find some inspiration here and please do share your own citrus accomplishments in the comments!
Kate from Hip Girl’s Guide to Homemaking passed along her recipe for pickled tangerines to me and I made a batch. It’s adapted from a recipe in the totally necessary book The Joy of Pickling by Linda Ziedrich.
I cheated and made this honey-sweetened meyer lemon jam with sugar. Earlier this week, I mixed some with a splash of apple cider vinegar, some fresh garlic, black pepper, and thyme to spruce up a roast chicken. (recipe via Hitchhiking to Heaven)
I made some no-frills grapefruit marmalade using another recipe from the incomparable Linda Ziedrich from the book The Joy of Jams, Jellies, and Other Sweet Preserves.
From the book Put Em Up Fruit, by Sheri Brooks Vinton, I made meyer lemon gastrique. Such a nice thing to have on hand! Although the recipe I used was specifically suited for canning, it occurred to me as I was making this that it would also keep quite a while in the fridge.
I probably don’t have to mention again how much I adore the book Saving the Season, by Kevin West. I made his Kumquats in Burnt Honey Syrup once and am going to start another batch tonight.
And for another boozy treat, I covered a bunch of kumquats in gin just like the Lee Brothers told me to in Lee Brothers Charleston Kitchen.
And there are plenty of things still on my to-make list, like:
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