On our trip last weekend to a local farmer’s market in Campbell, California, we were lucky enough to find some organic Moro blood oranges.
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On our trip last weekend to a local farmer’s market in Campbell, California, we were lucky enough to find some organic Moro blood oranges. With their fantastic crimson coloring (caused by the addition of anthocyanin, a pigment common in flowers, but uncommon in citrus fruit) this orange, often described as a cross between a pomelo and a tangerine, makes a wonderful cocktail mixer. Using a combination of Portland Oregon’s House Spirits Distillery gin and aquavit (yes, aquavit) and a garnish of candied fennel and blood orange, we created The Red Letter.
for The Red Letter
1 1/2 oz Aviation Gin
1/2 oz Krogstad Aquavit
1 1/2 oz fresh squeezed blood orange juice
splash of soda
In a pint mixing glass add all ingredients then ice. Stir and strain over fresh ice.
Garnish with a candied blood orange slice and candied fennel.
for candied blood orange slices and candied fennel
1 fennel bulb, sliced 1/4″ thick
1 blood orange, halved and sliced 1/4″ thick
orange zest
sugar for dusting
simple syrup
Preheat oven to 200°
Blanch both the fennel and the orange slices (separately to retain color).
Coat the fennel in simple syrup, lightly zest with lemon peel, and place on a greased baking sheet. Coat the orange slices in the syrup, dust with sugar, and arrange on the baking sheet.
Bake in the oven until dry, about 2 hours.
I know it is not everyday that friends show up for dinner with an entire Jamón Ibérico de Bellota from Ibierico, Spain, but you might want to find some friends who will.
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1 de-boned whole chicken
2 carrots, peeled
1/2 celery stock
1 medium onion, rough cut
2 bay leaves
1 parsley bunch
peppercorns, palm-full
cold water
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On our trip last weekend to a local farmer’s market in Campbell, California, we were lucky enough to find some organic Moro blood oranges.
February and March is Mussel Madness time. No this is not National holiday, or a California Oktoberfest, but it is an opportunity to spend an afternoon at some of the most scenic coastline in the world, sampling sweet, plump mussels. From the rock, to the steamer, to the table.
I will have to admit, as a veteran in the restaurant business, that Valentine’s Day is challenging. Now this is not because of the popularity of the event, or the amount of pressure placed on an establishment to get everything right, or even that inevitable fact that you cannot please everybody. But mostly because, for the last 20 or so years, I have missed out.
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