I’m back. Sorry for the hiatus. There were colds, holidays, travel, life, yada, yada, yada. Anyway, I’m back, and I have lots of ideas for new posts. Today’s is about oranges. And baked deliciousness.
This time of year my mind turns to citrus. There’s something magical about the sunshine a Florida orange or Texas grapefruit represents on your breakfast plate when the weather in your neck of the woods is dark and dreary.
Growing up in New England, we relished such treats from faraway lands. When I was young, my great-grandfather wintered in Florida and every year he’d ship a box of grapefruits to us. I can still picture where the case sat on the bench in our mudroom, just off the kitchen. My mother would ration them, reminding us each time she prepared one for us (all those little cuts being a true act of love, wouldn’t you say?), that this was a treat to have them shipped to us. I can’t explain why that makes them superior to those that had been shipped to the grocery store, but I still (perhaps irrationally) agree.
Alas, this is not a recipe inspired by exotic treats shipped from distant groves by a loved one. No, it’s an updated version of a family favorite, busted out to use up our sadly sour oranges.
Allow me to share a bit of background. Continue reading Cranberry-orange bread, or What to make when life gives you sour oranges