Candied grapefruit peel dipped in dark chocolate

Citrus is in season here in California. Farmers markets are bejeweled with endless varieties, from blood oranges to Buddha's hand. Apart from my favorite cara cara navel oranges (they have pink flesh that is sweet and juicy like the navel, but less acidic) to aromatic meyer lemons which have always been the staple in my kitchen during winter and an integral part in unlimited number of delicious dishes, juices, desserts, and salads, this year grapefruits have started to show-up on my breakfast plate more often as I've set out to explore this mighty fruit! That is how I've discovered their heavenly match with dark chocolate...

Lemon and blackcurrant stripe cake

It was equally hard to wait for the new cookbook "Sweet" by Yotam Ottolenghi and Helen Goh to arrive, as it was to pick which dessert to make first!

Home made daifuku mochi

There has been a craze for mochi ice cream lately, I'm sure you've noticed the self serve bars in Whole Foods. Black sesame and mango are my favorites. 

Pot-Stickers: The Minimalist way

Meyer Lemon Cardamom Ice Cream

I am not  an ice cream person at all. But I love unusual flavors when it comes to ice creams- like black sesame seeds is one of my favorites.
Meyer lemon and cardamom is now another one added to the list.
We love lemons in our family and I use them a lot  in cooking so it is very hard for us to make something like this because you simply need a lots of lemons! And Mayer lemon we treat like a special orange - we just eat them, just like that by themselves! But I am so glad I tried this recipe as this is very unique and wonderful flavor in combination with cardamom.

Here is the recipe: http://recipes.latimes.com/recipe-meyer-lemon-cardamom-ice-cream/

Enjoy!