In-Season: Meyer Lemons and Blood Oranges Add A Touch of the Exotic to Winter Dishes and Artisanal Vodka Cocktails

Despite the era of the hothouse tomato and global express shipping, some produce remains truly seasonal. Meyer lemons and blood oranges add sweetness and spice to winter recipes and artisanal vodka cocktails. This article includes a bit of history as well as a recipe for a Blood Orange, Arugula and Blue Cheese salad and tangy Meyer Lemon Drop cocktail to pair with it.

St. Helena, CA (PRWEB) January 18, 2006 – Despite the era of the hothouse tomato and global express shipping, some produce remains truly seasonal. Such is the case with exotic citrus including sweet Meyer lemons and spicy blood oranges. From salads to citrus-based cocktails, these citrus herald winter.

Meyer Lemons originated in China and were introduced in the U.S. by an agricultural inspector, Frank Meyer, in 1908. They are believed to be a cross between a standard lemon and a mandarin orange.

Featuing a thin, edible skin and sweeter, less acidic flesh, Meyer Lemons are easily integrated into recipes. Sliced thinly and fried in tempura batter, they can be served with crispy calamari and Meyer Lemon aioli. For pan-roasted crab, Meyer Lemons can be sauteed, skin and all, with a sauce of fresh Roman tomatoes and herbs.

Charbay, an artisanal distillery based in Napa Valley, produces a Meyer lemon vodka flavored with real Meyer lemons that makes a mouthwatering Meyer Lemon Drop martini--an excellent pairing with either dish.

Blood Oranges, also significantly sweeter and less acidic than their traditional counterparts, have a deep red flesh and a hint of spice. They are believed to have originated in Sicily around the 17th century. The three main blood orange varieties are the Tarocco, Moro and Sanguigno, with the Moro now being grown in California.

Why the deep red color? Blood oranges apparently contain a pigment called anthocyanin which is not typically found in citrus but is fairly common in other red fruits and flowers. They add a festive touch in salads, sauces and as juice.

For a country that imports so many exotic fruits and vegetables, these are both still fairly rare in the U.S. Watch for them in specialty grocery stores, now through approximately March.

Arugula, Blood Orange, and Blue Cheese Salad

10 cup arugula - (packed) about 6 oz
1/2 cup crumbled blue cheese
2 blood oranges
1/4 cup olive oil
1/4 cup fresh lemon juice
Salt to taste
Freshly-ground black pepper to taste

Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over; toss to blend. Season with salt and pepper. This recipe yields 6 servings. (courtesy of www.recipelink.com)

CHARBAY Meyer Lemon Drop
1.5 oz. CHARBAY Meyer Lemon Vodka
½ oz. Cointreau
Juice of 1 Meyer Lemon (retain ½ of the rind)
1 oz. simple syrup

Muddle ingredients, including rind, in a shaker; add ice & shake; strain into a sugar-rimmed martini glass; garnish with lemon wheel

About Charbay:

Charbay is a family-owned and operated winery & micro-distillery based in Napa Valley. They are known for their handcrafted releases of wines, vodka and classical Pot Still brandy, whiskey and rum. 13th generation Distiller Marko Karakasevic uses whole, fresh ingredients to create his flavors.

Contact:
Lara Karakasevic, Director of Public Relations
CHARBAY Winery & Distillery
800.634.7845
www.charbay.com

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