This blog is meant as an exploration and a celebration of food. Food as nourishment, food as art, but most of all, food as connection. Personally and politically, we all struggle with issues around food. Issues from body image to worker’s rights to environmental destruction transform the kitchen table into a battlefield.

Food binds us together with the people we love and with the soil beneath us. Simple bodily nourishment reaches us only through the work of the soil, the sun and rain, and the people who loved and labored along the way to put it on the table.

Wednesday, April 13, 2011

Cinnamon Rose Oranges

A friend of a friend once served cinnamon oranges at a dinner, and I was struck by their elegant simplicity. I like to add a little rose water to make them extra special. They can be a perfect as an appetizer, a snack, or a refreshing dessert.

  • oranges
  • a sprinkle of cinnamon
  • rose water (you can find rose water at an international/middle eastern grocery, or make it yourself)

Grate some of the rind off one of the oranges. Set the grated rind aside.

Slice the oranges crosswise, so that you have little sunburst-circles about a centimeter thick. A little juice usually gets lost in the process, so you can pour it off of the cutting board and into a little bowl. Mix a dash of rosewater into the juice.

Lay the oranges out on a serving plate. Dribble the rose water/orange juice mixture over them, and then sprinkle with cinnamon and grated orange rind. Cover and chill for a few hours to allow the flavors to sink in before serving.


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