Tuesday, June 5, 2012

Zesty Orange Salad

I recently read "French Kids Eat Everything" by Karen Le Billon.  The book is the British Columbian author's experience with raising her two daughters in a small French village where her husband grew up, and the changes they made along the way with their eating habits.  Although at times I wondered who the child was (the mother or the girls), it was an enlightening read and has impacted how I personally look at food.

Food is meant to be nourishing...oui?  But it is also meant to be satisfying.  For food to be satisfying, it is important for us to take the time to truly savor our meals.  When we take that time eating, seated at a table, preferably with our family, it gives our bodies the time they need to be able to tell us when they are no longer hungry (you didn't hear me say "full"!) and at the same time we are connecting with the people we hold most dear.

I realize that this is a lengthy preamble to a recipe.  But my hope is that this simple and pretty dessert is the satisfying end to a meal in your home sometime soon.

Bon appétit.

Zesty Orange Salad
based on a recipe from Karen Le Billon found in "French Kids Eat Everything"

Serves 4-6
  • 4 oranges
  • 3 T turbinado
  • 1/2 C water
  1. With a sharp knife or citrus zester, zest 1 orange.
  2. Make a syrup by heating the water in saucepan and adding turbinado to dissolve.  Add zest and cook for about 10 min. or until zest is tender.
  3. Peel oranges, removing the bitter white pith.  Cut oranges into sections crosswise.  Place into bowls.  Pour syrup and zest over orange slices.  Serve.
  4. May garnish with mint leaves.
Idea de Lynette:  For a more "grown up" dessert, add 1 T Grand Marnier to the finished syrup and allow orange slices to macerate a few hours before serving.   Mmmmmmm.
This recipe shared on Real Food Wednesday.

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