Here’s one for the sweet-tooth out there who may or may not have eaten their weight in pie over Thanksgiving weekend. This recipe by Smitten Kitchen for caramelized brown sugar oranges served with yogurt is a (relatively) healthy dessert for those looking to eat a little lighter after the holiday. Plus it’s a great way to make use of all the citrus we have at the market right now! Stock up on juicy sweet satsumas, LA sweets, and navel oranges from L’Hoste Family Farm, Star Nursery, and A&K Citrus and give this unique recipe a try.
Let this be my contribution to the “no recipes” movement because you are not going to need one here. What you need is some brown sugar, a few oranges, even imperfect ones, some yogurt and a few leaves of mint. You do not need measuring spoons. You will be most successful if you keep an eye on it, as broilers will vary in how fast they get things done. But, here’s roughly how to do it:
Heat your broiler.
Cut tops and bottoms off of the oranges, exposing the flesh inside and creating a flat edge that you can stand it up on. Then slice off all the white from each orange. Cut skinned oranges into 1/2-inch crosswise slices, so that each resembles a wheel or flower.
Line a heavy baking sheet with foil and lightly coat it with oil or a nonstick spray. Arrange orange slices in one layer on it. Dab or schmear each with a little bit of brown sugar — I used about 1/4 teaspoon on each. Run under the broiler until they begin to brown on top; this can take anywhere from 5 minutes in a very good broiler to 10 to 15 in my sleepy one. Keep an eye on it.
Transfer oranges and any juices on tray to a bowl, cover with plastic wrap and chill in the fridge for several hours or overnight. More juices will have puddled by the morning. Place a few orange slices in a small glass or cup, top with yogurt, a spoonful of juices and mint.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.