I couldn’t eat citrus for most of last winter (ugh, health), but this year, I’m going all out. Cases of clementines last less than four days in my kitchen and grapefruit are my regular evening snack. Hell, I’m even drinking chamomile tea spiked with orange zest.
I’m also back to baking with citrus, and last weekend, I tried something different with standard lemon bars by adding a few tablespoons of blood orange juice. The blood orange toned down the lemon’s tart flavor and gave the custard a pink hue. I think these bars are a great gateway lemon dessert for young or sensitive palates.
Blood oranges are also gorgeous, so any excuse to bring these dark red jewels into your kitchen is a good one, even if they leave it looking like a crime scene. Continue Reading →