Outside the recipe for the Seedy Honey from Ashley Rodriguez’s new book, Let’s Stay In, this is one of those non recipes. Throw a little bit of this and a bit of that together to make something really good. Segment the last of winter’s citrus over a bed of yogurt with a drizzle of seedy honey and plenty of torn mint. Don’t skip the citrus zest or the ginger for extra brightness.
- 1 tbsp. sesame seeds
- 1 tbsp. poppy seeds
- 1 tbsp. sunflower seeds
- 1 tbsp. flaxseeds
- 1/2 c. honey
- 1/4 c. water
- 1 (1-inch) piece of fresh ginger, minced
- 1 tsp. packed orange zest
- pinch of kosher salt
- 4 pieces of citrus, segmented (variety of grapefruit, oranges, blood oranges)
- Tub of plain whole milk yogurt (Stonyfield is my favorite)
- a couple sprigs of fresh mint, torn
Ahead of time, make the seedy honey. Add the seeds to a skillet and toast over medium heat until fragrant and, as Ashley says, until you notice a slight shift in color and some of the flaxseeds begin to pop. Turn heat to low, and stir in the remaining seedy honey ingredients. Bring to a rolling boil for about 2 minutes or until slightly thickened. Pour into a jar and allow to cool for at least 10 minutes to “allow the flavors to infuse.” Once cooled, stir in more water as needed to thin to desired consistency. Store covered for up to a month.
Meanwhile, segment the fruit. See instructions below on how to segment citrus. Squeeze remaining juice over the wedges in a bowl.
To serve, add yogurt to a bowl or shmeared over a plate. Top with the citrus fruit salad. Drizzle liberally with seedy honey and garnish with torn mint.
• To finely mince the ginger, rub the nub against a zester. Use the same tool to remove the zest from the citrus.
• When making a citrus fruit salad, try adding a bit of zest from the citrus to brighten the flavor. To do so, zest before cutting.