Written By Jennifer Danter Edibles / Recipes May 22, 2014 Recipe: Burnt Orange Is The New Black SHARE VIA: Facebook Twitter PinterestWhile Orange is the New Black (oh, season 2 anticipation!) may rock the airwaves, burnt orange is definitely the new culinary darling and hot trend. I’ve seen it everywhere lately: food blogs and photos, my favourite magazines and many restaurants too. Singed citrus was my gastronomic epiphany on a recent trip to Reykjavik (alert! this year’s “it” travel destination). Burnt orange is everywhere. And for good reason. It’s culinary alchemy.Charring an orange magically transforms its flavour. The fierce high heat caramelizes its natural sugars, which heightens and intensifies the oranginess while dialing down acidity levels. And, it introduces a cutting layer of flavourful bitterness – just enough to make it interesting and still palatable.My favorite pairing of burnt orange is with fish. My epiphanic meal in Reykjavik was at the Grill Market; a hybrid cuisine of local Scandinavian meets Asian/East Asian. My life changed with Grilled Redfish with Snow Crab Roll. The fish was smoky and tender; barely brushed with a spicy, sweet and sticky sauce. Once I squeezed the charred orange overtop, well, it was electric.Now, I use it for everything. It’s my secret ingredient in cocktails; it loves anything made with bourbon, and a small squeeze in a negroni will make you weep. Use it instead of vinegar as the base for memorable salad dressings or in marinades and sauces. And please, lovingly squeeze it over anything that comes hot off the grill this summer.D.I.Y. Burnt Orange:Either grill or use a cast-iron pan.Preheat grill to medium high. Or set a cast-iron frying pan over medium-high until hot (but not quite smoking)Cut orange in half; rub in some olive oil.Place orange, cut-side down, on grill or in hot pan.Sear until surface is evenly charred, 2 to 3 min. Don’t be afraid of the dark. Oh, and hit the kitchen fan if cooking indoors!Cocktailsdessertsorangessummer SHARE VIA: Facebook Twitter Pinterest Written By: Jennifer Danter Let’s get to know each other: I’m a food writer, recipe developer and food stylist. I love to cook. I really love to eat. Better yet, it’s my pleasure to make it look good too. I am the consummate table-setter: I adore ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.