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 Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Food News September 30, 2020 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 27th and 28th at ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More 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 Comments are closed.