A gremolata is, classically, a garnish for veal osso bucco made from equal parts lemon zest, parsley, garlic, and olive oil, plus salt to taste. For a twist, we made one with equal parts orange zest, pine nuts, and chives, plus sea salt and ground pink peppercorns to taste. It paired perfectly with the veal …

While the Marx Foods blog already has a post describing how to make a basic vinaigrette, the technique is slightly different if using preserved lemons.  Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor as well as imparting complexity.  Using meyer lemons instead of conventional lemons will give your …

These crispy squash blossoms, filled with a creamy cheese filling spiked with fresh orange zest and pine nuts, really shine when finished with a light dusting of fennel pollen. This version of the filling has a strong orange & nutty flavor with a very light goat cheese tang.  If you want to increase the goat cheese …

Sour up front with a brief fiery finish, this sorbet is refreshing and potent enough to be served as a small, light summer dessert or a palate opening amuse bouche.  While we used dried tepin chilies for this because of their unique ability to be very spicy for a few seconds and then subside (unlike …

This inventive take on a Vodka Lemonade muddles shishito peppers and uses yuzu juice instead of lemonade.  The resulting summery/spring cocktail is packed with shishitos’ citrusy-peppery aroma & flavor (without much heat) with yuzu’s complex floral-lemon-grapefruit notes on the finish. Ingredients: (Makes 1 Drink) 2 Shishito Peppers, destemmed & deseeded 1oz Yuzu Juice 2oz Vodka …

A lighter, refined, bright citrus/herb mojito that’s easy to drink and very refreshing. Ingredients:                     Makes 1 Serving 2 healthy pinches Micro Mint Lavender 2 healthy pinches Micro Basil Licorice 1 tsp Sugar    (Superfine Sugar recommended) ½ oz Meyer Lemon Juice 1 ½ oz White Rum 2 oz Soda Water Slice of fresh Meyer Lemon Crushed Ice or …

  Great DIY Foodie Gift Idea! Preserving lemons is a pickling technique where lemons or other citrus fruit are packed in salt and citrus juices.  Preserved lemons are often used in North African food, particularly Moroccan food, as a savory ingredient.  They are prized for their intense zest but also work very well pureed into vinaigrettes (how …

This is not your typical crab roll.  The coriander really adds depth to the sweet crab meat, and the yuzu aioli, quite potent on its own, fades into the background for a faint zesty finish. Drink Pairings: Sauvignon Blanc from Sanserre or Chardonnay from Chablis Ingredients: (Makes 4 servings) 20oz Dungeness Crab Meat or Peeky Toe …

Australian finger limes are a very unique citrus fruit that have their vesicles (those little tiny juice sacs in citrus fruits) loose inside rather than collected into cells like lemons, oranges, etc. They’re tiny little balls packed with lemon-lime flavor and are so light that they’ll actually “ride” the bubbles of carbonated beverages. Check out …

Flavored sugars are incredibly easy to make and can be used as an ingredient in desserts and beverages, served to the side of coffee and tea, used to rim cocktail glasses, or sprinkled over the top of completed desserts just before serving.  All you need is some sugar (we recommend superfine sugar) a coffee or …