Tag Archives: LA Dodgers

Navel Glazing

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DEPT. OF HAUTE CUISINE

https://cooking.nytimes.com/recipes/1020812-cold-candied-oranges

LA “poached” the great chef Jules Herder from New York’s Delmonico’s in the 1870’s… and we “poached” the navel orange from its country of origin, Brazil… and we “poached” the Dodgers from New York..so why not “poach” this fabulous recipe for poached navels from the (increasingly hilarious) New York Times, and prepare it right here in Angel City?

I used a pumpkin-carving tool for the designs. It ought to have been sharpened, but I got it to work, after a fashion. I should have done one with the “baseball stitch” to honor the Dodgers: next time.

Please note that I set out to dazzle the eye with the incised patterns. Please note that I cleverly thought, adapting the California style vernacular would be easy. Please note that I attempted to reproduce the Spanish river-of-life motif, and native Chumash designs, on my oranges. Please note that I failed. So? the proof of the pudding’s in the eating, right?

Simmering citrus fills the kitchen with fragrant steam, like the whiff of a thousand-year-old dream of Old Spain, suddenly caught from the window of an abuelita in a back alley in romantic Granada as the bells — oh skip it.

Patient Reader and gastronome Krysia Robinson contributed the recipe for this stylish way to serve our state’s billion-dollar fruit. She is, without doubt, the finest cook in Maine; and has never steered us wrong; so we are grateful for her thoughtful inspiration. I served them halved (diabetes!) in Lily Pons bowls, nested in mint leaves, and drizzled with our famous Little Tujunga honey. Huzzahs ensued.