Poached Mandarins

12/10/2015

Most of us are not lucky enough to live where citrus grows locally. And while eating close to the source is ideal, in this day and age not everything we consume will be from the corner farm. Salt, pepper, olive oil, coffee, tea…we can make conscious decisions to support fair trade and organic for as much as we can, while still working towards finding local for those things which are available. So for me, citrus is a part of our winter and holiday experience, no matter our climate. I love that sharp blast of citrus as my fingers break the peel on these dark, gloomy days of winter.

Citrus in winter is like the sun - fleeting, delicious, and memorable. One way to balance our distance with citrus is to use everything. Waste nothing. When we find it in season in the winter, use it all, enjoy it all. We use the peels and candy them, make garland, and dry for tea blends.

This recipe is simple to make, but quite a show stopper dessert. It is made in a spiced, fragrant syrup, but it isn't overly sweet. It is nice because it can be made ahead and stored in the fridge for a day or so before serving, so it is perfect for the holiday table.

Poached Mandarins

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{wholly rooted}

Poached mandarins have a delicate flavour and add a great flair to the end of a holiday meal. This is simple to make, and tastes great. And don't forget to save the rind to make candied or dried citrus peel.

{ingredients}

4 mandarins, cuties, or tangelos
1 1/4 cups water
3/4 cup turbinado sugar or honey
2 cinnamon sticks
10 whole cloves
6 green cardamom pods
1 star anise
1 tsp rose or orange blossom water
1 tsp vanilla
2-3 slices of fresh ginger

First prep your citrus; gently cut off the ends, peel the citrus whole, and remove any extra pith.

Put your syrup ingredients in a sauce pot and bring to a boil. Lower heat and let simmer for 5 minutes.

Place your peeled whole tangelos/mandarins in the syrup and let simmer 5 more minutes. If they are not submerged because of the pot size, just turn fruit over frequently during the 5 minute simmer.

Take pot off heat and let cool, turning your fruit in the syrup as needed while it cools.

You can gently spoon your fruit into a large canning jar and pour all of the syrup and spices right over the top and store in your refrigerator until use. Or, you can serve immediately when still warm.

Eat the citrus in a dessert cup with some of the strained syrup drizzled over the top and a dollop of whipped cream or with some vanilla ice cream.

It is easy to keep this dairy-free by using coconut milk whipped cream/ice cream.

If you have extra syrup left use it drizzled over pound cake, on pancakes, or over any dessert.

Citrus is a winter treat, to be enjoyed on these dark winter days. We boost our mood as well as our vitamins (A, B-6, C, folate), fiber, and minerals (potassium, calcium, iron). By using the whole fruit, we don’t waste a thing, and get the most from these sunny, fragrant orbs. Yum.

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Sweet Potatoes with Curried Lentils

10/29/2015

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Sweet Potatoes with Curried Lentils. www.whollyrooted.comPicture

A favorite staple in our fall CSA share each week is sweet potatoes. Sweet potatoes are a fantastic fall and winter food. They are packed with vitamin A, vitamin C, manganese, B vitamins, potassium, fiber, and more. They are healthy, delicious, and can be dressed hundreds of ways. They can be baked, boiled, added to stews, stuffed, and used in savory or sweet dishes.

A simple yet delicious way to enjoy sweet potatoes is baked with a filling in the middle. This recipe is simple and the taste is warming and rich. I often bake a bunch of sweet potatoes at once over the weekend, and then keep them in the refrigerator for daily lunches. It is easy to re-heat and top with whatever you like. Perfect "fast food" ~ yum.

Sweet Potatoes with Curried Lentils

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{wholly rooted}

This recipe takes advantage of the smoky sweetness of sweet potatoes by combining with lentils and curry. This is a rich and warming meal, perfect on a chilly day.

{ingredients}

2 sweet potatoes
1 cup dried french lentils
1 3/4 cup veggie or chicken stock
1 - 2 tsp yellow curry powder
1 black cardamom pod (optional)
sea salt for simmering lentils
1 tsp toasted sesame oil
1 Tbsp molasses
1 tsp smoked paprika
salt & pepper to taste

Sweet Potatoes:

Scrub your sweet potatoes and prick them all over with the tines of a fork.

Roast them in a 400ºF/200ºC/gas mark 6 oven on a foil lined sheet until soft and baked through, around an hour.

Let cool slightly before slicing open to fill.

Filling:

Rinse and de-pebble your french lentils.

Bring your veggie/chicken stock to a boil in a pot with the lentils and a pinch of sea salt.

Add your curry powder and black cardamom pod.

Boil 2-3 minutes, reduce heat, and simmer 10-15 minutes.

Remove from heat.

Remove the black cardamom pod and discard.

Let your lentils sit while your sweet potatoes are finishing up the roasting.

Drizzle in 1 tsp of toasted sesame oil and stir.

Plate:

Once you slice open your sweet potatoes, spoon in your lentils.

Combine the molasses and smoked paprika in a small bowl - stir together - then drizzle over the top of the lentils. Salt & Pepper to taste.

If you do dairy, top with some crumbled goat milk feta. Another tasty topping is toasted pecans.

Serve warm!

Sweet potatoes are great for autumn and winter potlucks. Try setting up a create-your-own-sweet potato bar. Roast the sweet potatoes and serve them next to an assortment of toppings and let everyone make their own.

I use sweet potatoes a few times a week in fall and then worry I won't have enough to last all winter long. I know we have a few more fall CSA shares before our season is over, so I plan to stock up!

Black Cardamom::

Black cardamom is a spice which is a pod like green cardamom, but it has such a unique flavor. Black cardamom is dried over open flames, giving it a rich smoky flavor and aroma.

It is not interchangeable with green cardamom. If you cannot find black cardamom at your local Asian or Indian Market, substitute a teaspoon of smoked paprika to retain some of the deep smoky flavour that really compliments sweet potatoes.

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