Some drinks are just good. Some drinks are good stories with provenance. Some drinks are all the above!
My Mimi’s people are from the southwest corner of Georgia. Many of her Bainbridge cookbooks are part of my treasured library of culinary literature. Mimi loves to read them and be reminded of all the loved ones she knew growing up and the delicacies they served from their sideboards. This recipe comes from one of these beloved bindings of culinary delights.
But like any good Southern dish, there is a story with this one. Mimi has made this drink for us many a time while growing up and particularly in the wintertime. With truckloads of Florida’s citrus crop crossing the state line and popping up for sale on street corner, farm stands, and markets, oranges and other various and sundry citruses are at their peak. This drink is fantastic with the freshest of Florida’s finest, and I now serve it with a bit of history too.
I get downright giddy when I think of galettes. Rustic, free-formed, and shockingly beautiful, they are everything I want in a baked good and then some.
If it wasn't for citrus fruit, winter's selection of produce would be pretty sad and boring. Once you've had your share of squashes and root vegetables, it's time for something different. Citrus offers a welcome respite. When markets begin to overflow with oranges, lemons, limes, and grapefruit, things finally get exciting. You may even see unusual citruses, such as blood oranges, tangelos, and pomelos. I love them all, but I particularly adore the sweet-tart flavor of grapefruits. This time of year, they replace my apple-a-day routine. But grapefruits aren't just for a dessert or snack, they shine in savory dishes, like this salad.