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 Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Comments are closed.