Thomas J. Story
Rangpur Lime Shooters
Think of these shooters as really good margaritas you can pick up with your fingers (or a spoon). Serve them at your next party and watch your guests’ eyes light up.
Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette
Yuzu’s ultra-aromatic, floral flavor makes it a knockout with seafood and mango. A soy-ginger mayo and a sprinkle of minced kaffir lime leaves add more layers of complexity. At Marinus restaurant, Stamenov serves a deluxe all-crab first-course version of the recipe.
Rangpur Lime Soufflés
Ethereal, citrus-flavored clouds.
As a kid growing up in Northern California, Cal Stamenov’s favorite food was Meyer lemons from the tree in the family garden, cut in half and dipped in powdered sugar. Fast-forward: Stamenov, the acclaimed chef of Marinus restaurant at Bernardus Lodge, in Carmel Valley, California, is still nuts about citrus. A seasonally changing parade of varieties show up on his menus, and at home, he grows about two dozen kinds.
Which ones are his favorites? “Yuzus are exotic and bright and unique. Rangpur limes are a beautiful orange, and they hang on the tree year-round. They’ve got a good tang and are more interesting than standard citrus ― like Kobe beef versus regular beef.”
Although some specialty markets have yuzus and Rangpur limes, the best source is your own tree, and now is prime planting season. Stamenov created the following recipes to show off these fruits’ flavors, but they work with other citrus too.
Next: Plant your own citrus trees