'Tis the Season for Citrus

the bars I crave in the midst of all the brown food

I’ll keep this short and sweet—because who is reading emails this week anyway?

This time of year is known for big crown roasts and beef tenderloin, potatoes and casseroles, pastries and pies—all the yummy, rich, golden-brown foods. We deliver dozens of the Ridall family’s Butter Pecan Coffee Cakes to friends and prep ooey, gooey, cinnamon-coated Grammy Rolls on Christmas morning (scroll down for the recipe).

But the real jewel of December and January? Fresh citrus.

We grow a few cold-hardy varieties in pots at home—satsumas, calamansi, and ponderosa lemon, at the moment—and I pile on even more through our CSA each week. Tangelos! Sumos! Tango mandarins! Flame grapefruits! Citrus was my one and only pregnancy craving (Sour Patch Kids don’t count—I always crave those). I even asked Santa for a big cast-iron manual citrus press this year.

This year I encourage you to add a pop of tangy brightness and color to your holiday festivities with these wintry mixed citrus bars. Use whatever citrus juice you have on hand, but be sure to include at least one lemon for balance and tang. The crust, a warmly spiced almond shortbread with ginger and cardamom, bakes up tender and nutty—just like your favorite aunt at the holidays.

Our Christmas morning Grammy Rolls (photo by PFE for Southern Living)

If you’re looking for more holiday baking inspiration, check out my favorite recipes for gifting, as well as our family’s Grammy Roll recipe from a few years ago in Southern Living.

Happy holidays!

the recipe: Winter Citrus Bars with Spiced Almond Crust