Professional Documents
Culture Documents
s un s h i n e
Longtime Living contributor and
photographer Victoria Pearson and writer
Valerie Aikman-Smith, both based in
Southern California, teamed up to develop,
style, and photograph a charming
cookbook devoted to their favorite subject:
CITRUS. Read on for a taste of their
bright ideasand to give your own meals
(as well as your winter) a refreshing lift.
71
b r e a kfast
c r p e s wi th
candied
ta n g e r i n e s
Warm and satisfying,
buttery crpes are topped
with thinly sliced tangerines in syrup. You can
try other citruses, too,
says Aikman-Smith, who
is also a food stylist. But
tangerines have a light
and unexpected flavor.
Top them with confectioners sugar to turn the
dish into a tasty dessert.
72
Linguine
with
Cl a m s &
Lime
This version of spaghetti
alle vongolethe classic
Neapolitan dish made
with clams, white wine,
and garlicveers from
tradition in more ways than
one. It gets a delicious
kick from a jalapeo chile,
in addition to the zest
and juice of three limes.
For a tartness
that really
pops, chop up
and sprinkle
the tangerine
peel just
before serving.
tangerine
yuzu-glazed
sticky ribs
salmon
Pearson hadnt touched pork for a long timeuntil she tasted this:
It smelled so good, I couldnt help myself! The comfort-food favorite
gets an Asian spin from a tangy marinade of orange-blossom
honey, hoisin sauce, sesame oil, Szechuan peppercorns, and Chinese
five-spice powder. Two fruits worth of peel in the sauce plus a
scattering on top offsets the richness of the meat.
CARA CARA
& bloodorange salad
with
ricotta salata
When the friends set out
to create a salad, they wanted
one that looked and
tasted beautiful. Mission
accomplished: Deep-red
blood oranges bring an earthy
tartness; pink Cara Caras
offer a sweeter spin. Juicy
and refreshing, both are
the perfect match to the salty
cheese and mixed greens.
A splash of olive oil and some
blood-orange juice are all
you need for dressing.
marthastewart.com/citrus
Find more citrus ideas.
75
The lime
filling can be
refrigerated
in the crust for
up to 24 hours
before topping
and serving.
va l e n c i a - o r a n g e b r e a d
key lime
pie
This unabashedly rich dessert celebrates bread pudding from AikmanSmiths native Scotland and citrus from her adopted home
state. Country-style white bread is slathered with butter and marmalade
(Aikman-Smith makes her own from Valencia oranges, but you
can use one from a jar), then soaked in a creamy custard and baked.
Serve the pudding with crme frache, for dolloping on top.
marthastewart.com/citrus
Find more citrus ideas.