The smell of citrus blossoms after the rain is an intoxicating, strong and pleasant smell.
For me this is a winter scent.
Unfortunately, it is almost no longer possible for me to smell the citrus blossoms, because most of the orchards have been uprooted.
My wife Naama's grandfather's house in Hod Hasharon had a small orchard of citrus fruits and an orchard of pecan trees.
It had a variety of citrus trees - oranges, tangerines, lemons and grapefruits.
In the morning Naama's grandfather, Martin, would pick a grapefruit, cut it, separate the segments with a knife and serve it to us for breakfast with a spoon.
He was very proud of his little orchard, loved it and nurtured it.
And when he let us eat fresh fruit from the tree, we felt that we had received a valuable gift.
We picked the oranges and placed them on a table on the balcony, cut them in half, squeezed them with the heavy manual juicer and drank the sweet-sour juice.
Sometimes we also won chunky pomelo slices, which were bitter, sour and sweet at the same time.
Freshly squeezed orange juice evokes memories.
I miss the orchards.
In the neighborhood where we live today, in Hod Hasharon, there used to be large strawberry fields and orchards, but in recent years massive construction has begun and we have turned from a small settlement into a large and vibrant city.
So in memory of grandfather Martin I want to celebrate the winter with dishes in which wonderful citrus fruits are combined in stews, salads and desserts.
Have a warm winter (in the stomach) with lots of vitamin C.
Roasted livers with orange
and red grapefruit
Ingredients:
√ 1/2 kg seasoned chicken livers
√ 1 orange
√ 1 red grapefruit
√ 1 cup beef stock or 1/2 cup water
√ 1 white onion sliced into strips
√ salt, pepper
√ 1 cup red wine
√ 1 chopped green onion
Method of preparation:
1. Grate the peel of the orange and grapefruit in a grater and place in a bowl.
2. Peel the fruits and cut them into fillets (clean segments without the white crust).
Keep what is left aside.
3. If using stock, pour into a small pot and reduce until 1/2 of the amount remains.
4. Fry the white onion in a pan until golden.
5. Add the livers, fry with the onion and season with salt and pepper.
6. Add wine and beef stock or water and bring to a boil.
7. Take the remaining orange and grapefruit and squeeze over the livers.
Continue cooking for another 7 minutes, until all the flavors combine.
8. Before serving, place the fillets on top of the livers and sprinkle green onions on top.
Sprinkle a little of the grated peel and serve.
Fish carpaccio with clementine and pomelo
You can't fail with this combination of flavors.
This dish can be made from any white sea fish.
Ingredients:
√ 500 grams of thinly sliced sea fish
√ 1 tangerine
√ 1 pomelo
√ 1 hot red chili pepper sliced into rings
√ 1 tablespoon chopped chives
√ Coarse salt
√ Freshly squeezed juice from 1/2 lemon
√ 3 tablespoons olive oil
Method of preparation:
1. Peel the tangerine and cut into fillets (clean segments without the white crust).
2. Peel the pomelo and separate into bottles.
3. Arrange the fish slices on a sandwich bag, place another bag on top and pound the slices very gently with a schnitzel hammer.
A uniform and thin surface of the fish is formed.
Transfer to a serving plate (without the bags).
4. Arrange the peeled tangerine segments, pomelo bottles, chili slices and chives on top.
5. Season with coarse salt, lemon juice and olive oil.
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