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January 31, 2014

Here in Birmingham, our formerly mild case of winter fatigue turned into full-blown angst when we were hit with a bully of a snow and ice storm early this week. A day after the storm I returned to my apartment and was greeted by a bare-bones kitchen: a loaf of stale bread, a half-drunk bottle of wine, and a lone blood orange. After hours of maneuvering around black ice in the wrong pair of shoes, I giddily bypassed the wine and went straight for the orange—not my usual M.O.  I think nature tends to have a pretty cruel sense of humor sometimes, but in the winter doldrums there's something so restorative about cutting into a perfectly ripe, vibrant piece of citrus fruit.

As relentless and obnoxious as this season can be, it's got some seriously tasty silver linings that stretch far beyond lemons and limes. Winter is for the drama of cutting into a juicy blood orange and dusting a halved grapefruit with sugar before sinking a spoon into each segment. Winter is for tricking yourself into thinking the thermostat reads above freezing as you pop clementine after addictive clementine in your mouth. Winter's for sticky fingers. And since we have no choice, we'll obligingly eat our way through the rest of its fits and tantrums. Blood OrangeSavory: Beet and Blood Orange SaladSweet: Blood Orange Layer CakeSips: Blood Orange Martinis

Satsuma OrangeSavory: Salmon with Satsuma-Soy GlazeSweet: Satsuma Orange CheesecakeSips: Rosemary Satsuma JulepGrapefruitSavory: Scallops with Grapefruit and BaconSweet: Elegant Citrus TartSips: Grapefruit Tequila Fizz

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