Sole in Inverno Siciliano—Almond Butter and Orange!
A beautiful Sicilian-inspired toast to make at home
One of the ways I get myself through the cold, short days of winter is by trying, even when it’s really cold outside, to consume the foods of sunnier, warmer climates on a regular basis. Which is why, a few weeks ago, I started thinking about Sicily and a couple of its remarkable culinary contributions. Almonds and oranges are two items that are easy to take for granted in 21st-century living but were once almost unknown in European eating. Each is excellent on its own. I think they can make a magical combination, too!
As I write, we’re only a couple of weeks away from the almond trees bursting into bloom all over the island. Snow will still be on the ground, and the temperatures likely very low, but Sicily’s spring will start somewhere around the end of this month or the first part of February. Almonds arrived on the island roughly a thousand years ago, brought by Arab conquerors. Originally from Asia, they have become deeply embedded in Sicilian cooking over the centuries. Marzipan, cakes, cookies, savory sauces, gelati, and so much more! Oranges arrived around the same time and in the same way. Originating in China, they too have become integral to Sicilian eating.
All of which got me thinking about this terrifically tasty mid-winter-in-Michigan toast. It starts, of course, with the Bakehouse’s superb Sicilian Sesame Semolina bread. To make it, hand-cut and toast a couple of slices. Pour on another key Sicilian ingredient: extra virgin olive oil. Then, while the toast is hot, spread on a good bit of almond butter. I’m incredibly loyal to the Georgia Grinders Almond Butter. I’ve loved it for about 10 years now, and I’ve yet to taste anything I like better. It’s made from 100% sustainably sourced, carefully roasted almonds and sea salt, and that’s it.
Next, spread on some orange marmalade. I’m a big fan of the newly arrived Single Variety Seville Orange Marmalade we have at the Candy Store. Handmade in very small batches by Nicola Elliot in the English city of Bristol, it’s aromatic and amazing. Her decade of artisan jam-making excellence shows in every spoonful.
Last but not least, lay on some segments of clementine or other top-notch orange variety. In recent years, winter citrus quality in Ann Arbor has been getting better and better, so if you live around here (or in California, of course), there are some super-tasty options!
Put the whole thing together, appreciate the visuals, savor the contrasting but still supportive flavors and textures, eat, and enjoy. It’s terrific! And hey, only 10 more weeks until spring!As they say in Sicilian, Mangia bonu!
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