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Oven-Roasted Dungeness Crab with Fennel and Orange
Adapted from Lucid Food by Louisa Shafia
Serves 2
2 garlic cloves, minced
1/4 c. olive oil
2 T. dijon mustard
1/2 an orange, zested, then cut into supremes
10 sprigs fresh thyme
1 dungeness crab, cooked, cleaned, cracked, and split into halves or pieces
1 small shallot
1 small fennel bulb, trimmed and thinly sliced
3/4 c. dry […]

Orange, Pomelo, Lemon and Ginger Preserves
Adapted from Christine Ferber’s Mes Confitures
makes a scant 6 cups
1 3/4 lb oranges (800 g), or 1 lb 2 oz (500g) net (cara-cara oranges are delicious here)
2 lb pomelos, or 1 lb 2 oz (500g) net (or substitute grapefruits to follow Ms. Ferber’s original recipe)
2 lemons
3 3/4 c. (800 g) […]

1 lb raw homemade sausage
Homemade Sausage: Greek Orange / Loukanika
Adapted from ‘The Sausage Making Cookbook’ by Jerry Predika
makes 5 lbs
5 lbs boneless pork shoulder, chilled (or 5 lbs finely ground pork butt/shoulder)
4 cloves garlic, finely minced
1 T. dried thyme
1 T. dried marjoram
1.5 T grated orange zest
1 T. ground allspice
1 T. black pepper
1 T. salt
1 c. […]

Quick Citrus Pickled Red Onions
from Chow.com
Makes 3-4 cups
2 medium red onions, cored, sliced into very thin (1/16 inch) rounds
1/2 c. lime juice (fresh squeezed is preferable - about 4-5 limes)
1 c. orange juice (fresh squeezed is preferable - about 5 oranges)
1 t. sugar
1 T. pickling salt (any non iodized salt will do, such as sea […]

 
Beet Towers with Farmers Cheese and Oranges
2 medium beets, washed, greens removed
1 small orange (Cara-cara are my favorites)
~ 2-4 T. farmers cheese or good quality ricotta
Black Pepper
Preheat oven to 400. Wrap beets in a foil packet and roast for about 1 hour, or until beets are tender and can be easily pierced with a […]

Blood Orange Marmalade with Rosemary
Adapted from The Herbfarm Cookbook by Jerry Traunfeld
2.5 lbs blood oranges
2 large meyer lemons
6 cups cold water
8 cups sugar
6 6-in sprigs rosemary, wrapped in a single layer of cheesecloth and tied with twine
Special Equipment:
6 pints worth of canning jars (I used three pint jars plus 6 half-pint jars), and corresponding […]

Update 3/28/08: This post has been submitted to the ‘Grow Your Own‘ blog event hosted by Andrea’s Recipes. Check it out!
Moroccan Salt Preserved Citrus: Blood Oranges and Meyer Lemons

The following preparation method can be used with regular (Eureka) lemons, meyer lemons, or blood oranges (slightly more sour than typical oranges). Quantities […]