Orange infused honey


I cannot recall the first time I stirred the zest of an orange into a few spoons of honey. Perhaps it was in the period that I was experimenting with the elements of Sicilian pastries. Unable to find candied orange peel to mix through the ricotta and apricot filling for a tart, I put some orange zest into a jar of honey, imagining it to be a compromise. It turned out to be the contrary. The orange zest altered the color of the honey to a deep sienna almost immediately, infusing it with its vivid color. The sweet oils of the orange mingled through the honey, changing a primarily sweet flavor into a perfumed syrup. A few hours later the zest had changed consistency, turning into a clutter of threads. When left on the cupboard shelf, I discovered that the orange in the honey had caramelized completely. This made the simple combination of two ingredients even more fascinating in my mind. It meant that the orange zest could be used separately from the honey itself. Drizzled together over a bowl of raspberries or shavings of a crisp apple, orange-infused honey makes dessert appear to be a great effort, while it simply isn’t. A cupboard essential it is.

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Cranberry relish

 

 

Cranberries and a silver spoonCranberry relish did not come out of a jar at my Mom’s house. My mother made everything from scratch, giving her homemade specialties to her friends and neighbors. I cannot find all of my mother’s recipes in the recipe card box she made for me. When in doubt, I use my memory as a backdrop and my experience as a cook to reconstruct my absolute favorites. As I stand and stir in the pan with a wooden spoon, I can just hear my Mom’s voice explaining how she makes her homemade relish.

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