Deliciously edible leaves and stems of citrus lace provide a marvelous tangerine flavor with its lacy appearance adding loveliness to the plate or glass. Versatile in its flavor profile, it’s appropriate for any occasion.
Here are three ways that Chef Jamie Simpson uses citrus lace.
At the Bar: Chilled Tea With Whiskey
Imagine chilled rutaceae tea—with this plant belonging in the citrus family—that’s flavored with honey and whiskey. Then add in the tanginess of citrus lace, and you’ll have a uniquely delicious drink.
Fine Dining: Clementine Tartlet
Chef Jamie finds the pairing of oranges and marigold to be about as perfect as it comes. In this tartlet, you’ll find toasted fennel seed cream along with citrus marigold and citrus lace.
Country Club Dining: Scallop Hors d’Oeuvres
Consider the traditional hors d’oeuvres that begin a banquet—and make them your own. Citrus lace will make an unforgettable pairing with scallop, and then you can go from there. Consider fennel seed, pollen, or lace. Consider white chocolate and white soy. Citrus peel or segment.
More About Citrus Lace
The Chef’s Garden directly ships citrus lace leaves that are at their peak of flavor and tender texture with an oh-so-enticing aroma. Their versatility allows you to use them in your own creative dishes in a cornucopia of ways.
We hope you enjoyed this installment of plating food techniques!