Tuesday, January 14, 2014

Orange Slices with Rosemary Honey Drizzle


For me, the best dessert is simple and bright, and often overtly sensual.” ~ Judy Rodgers, Zuni Café Cookbook

By this standard the recipe for Oranges with Rosemary Honey (pg 456) in the Zuni Café Cookbook, must be one of the best deserts in Rodgers’ mind.  It is tremendous in my mind for its simplicity, sweetness and use of oranges otherwise not well suited to peeling.  It was a joyful surprise after a rich dinner of Shrimp Cooked in Romesco with Wilted Spinach (pg 334).

Ctirus Slices with Rosemary Honey Drizzle

Thrifty, simple and fast – the triple threat trifecta.  I look forward to experimenting with a mix of citrus for an upcoming baby shower.  Recipe below adapted from Zuni Café Cookbook.

Time: 20 minutes
Cost: $2-3$
Servings: 4


3 T Honey
4 tsp water
1x small sprig fresh young rosemary
6 oranges, or mix of oranges, grapefruit (lemon or kiwi?)

In smallest saucepan combine honey and water.  Pick off rosemary leaves and mash in mortar with pestel or with back of knife on cutting board.  Add crushed rosemary leaves to  saucepan.  Warm, without boiling, over low heat until honey dissolves.  Let infuse for 15 minutes while you prep fruit.

Using a sharp paring knife, remove peel and slice oranges into pinwheels, arrange on serving plate and drizzle with honey mixture.

Note: Rodgers provides an excellent (!!) description of how to make oranges into beautiful pinwheels on pg. 457.

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