Word: citrus
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...fine wine with a “zap” of caffeine and then throws in some bubbles for “fun.” This self-proclaimed “swanky sippable”—a blend of white wine and citrus zest—offers a caffeine hit comparable to a Frappucino and a nice buzz to boot. For those who would rather not mix their fixes, there are other innovative and non-alcoholic ways to get your daily dose of caffeine. Lathering up in the morning with caffeinated soap can now provide you with...
Desserts are, like the rest of the meal, pricey, running about $10—but worth the effort, especially since a trip to UpStairs on the Square is likely to coincide with a special occasion. A fresh citrus salad is served beneath two scoops of fresh, not excessively-sweetened tangerine sorbet and provides a zingy way to cleanse the palate and refresh stuffed patrons. Diners possessing large appetites will enjoy the apple pain perdu, a grown-up version of French toast that is surprisingly light...
...spongy peat bog. It's well worth the trip. Spear's cooking, which draws foodies from across Britain, is deceptively simple, starting with appetizers like langoustine salad and partan bree (crab soup), both made from meltingly sweet local shellfish. Entrées include flash-sautéed Skye scallops, citrus-roast halibut and Highland lamb served with pearl-barley risotto. Cranachan, a mixture of oatmeal, cream, honey and whisky, is a classic dessert. The influence of the Gulf Stream makes Skye fertile ground for soft fruits, so local raspberries accompany the cranachan, while sharp, green gooseberries...
Every single dessert was a standout. Since February, pastry chef Kristen Murray, formerly at Aquavit in New York, has been working wonders at the tail end of the menu. The Citrus Cheesecake ($10) is luscious, with salade, sorbet and jus presenting varying intensities of the same flavor. The Warm Spiced Cake ($10) nods slyly to the upcoming holiday season; with peppered pears and eggnog anglaise it’s a highly sophisticated rendering of traditional Christmas fare. Heirloom3 Squash Crème Brulée ($9) is perhaps the best I’ve ever eaten, with a custard...
Cilantro’s full-grown feathery, flat green leaves give a kick to Asian, Indian, Caribbean and Latin American cuisine. Most people either love or hate cilantro for its distinct flavor. The taste is sort of bright, sharp, almost citrus-y, and a good bite of it hits the roof of one’s mouth. It is the green garnish on top of many Indian and Thai dishes as well as the herb that flavors pico de gallo (chopped tomatoes and onions often served as a Mexican or Tex-Mex condiment). Detractors might call it soapy or grassy...