Pucker up — citrus is in season
While these cold winter months are rather barren for some of our favorite produce, we often forget this is the time of year for the freshest citrus. In hearty dishes, citrus helps brighten and lighten, whether through oranges, lemons, grapefruits, even kumquats.
We love to use kumquats at The National for a pleasing pop of color. They may be small, but kumquats pack quite a punch with a sweet skin and a bold, sour flesh. Right now, kumquats can be found in our Cauliflower Salad, a dinner side item, with tahini, sesame and cocoa nib. This dish is all about plays on flavor and texture, just the like the kumquat!
A citrus-cumin marinade brightens the Roasted Half Chicken as a large plate paired with some summer-dreaming garnishes including McMullen hothouse cherry tomatoes, arugula and marinated onion.
Meyer lemons, the delightful offspring of a lemon and orange, are especially good this time of year, lending themselves to sweet or savory use. On our dessert menu, you can find a Meyer Lemon Creme Brûlée with thyme shortbread and pomegranate. We also use a creamy Meyer Lemon Dressing on our Local Lettuces salad with Belgian endives, cucumber, pomegranate and ricotta salata.
The blood orange may be the gem of citrus season. It’s shocking crimson flesh develops from cold nighttime temperatures during the growing season. You can catch the juice in our Bloody Bulldog cocktail with Gordon’s gin, Barritt’s ginger beer and rose water. On the dessert menu, a tart blood orange sauce and cool pineapple gelato complement the light Pistachio-Almond Cake.
Orange you glad winter is here?