Celebrating Citrus, Winter's Seasonal Fruit

Dip lime and coconut cookies in white chocolate and find bright flavor in a dark season.

Jewish Week Online Columnist

In these cold winter months, its still possible to get bright pops of flavor in your food in the form of citrus! Oranges, grapefruits, lemons and limes all have sharp, delicious flavors that are perfect in a variety of baked goods (see lemon curd linzer torte, orange chocolate tart or coconut grapefruit cupcakes).

1/2 cup unsweetened shredded coconut
1 1/2 cups sugar
zest of one large lime
1 cup (2 sticks) butter or margarine, softened
1 egg
1/2 teaspoon vanilla
3 tablespoons lime juice
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips

Orange, Meet Chocolate

Wow your guests with a luxurious chocolate orange tart.

Online Jewish Week Columnist

As summer turns to fall and winter approaches, bright, colorful berries are replaced with flavorful citrus on supermarket shelves. And I love baking with citrus - particularly the peel, since it is just so jam-packed with taste. Lemon, orange, lime and grapefruit all pack a powerful punch in just a little zest.

This recipe, which I first learned in pastry school, is a wonderful vehicle for citrus's bright flavors, paired with rich chocolate. It's a bit technically advanced, but if you've been cooking and baking along with me all this time, I think you can do it.

330g (2 2/3 cup) flour
28g (1/4 cup) cocoa, sifted
225g (1 cup/2 sticks)butter
115g (1/2 cup) sugar
2g (1/2 teaspoon) vanilla
57g (one extra large) egg
180g (3/4 cup) heavy cream
60g (1/4 cup) sugar
zest of one orange
170g (about 8-9) yolks
100g semisweet chocolate
30g (3 tbsp) brandy
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