March is zipping along, the promise of spring is in the air and that can mean just one thing: It’s time for Beer Madness. This year we have 64 contenders, all American craft brews. You can play along at home with a parallel competition (and a bunch of friends) to see how your results compare with ours. Or just follow along vicariously, beginning with Round 1: Read the story, check out the panelists and watch a video of Washington Post beer columnist Greg Kitsock and Birch & Barley/ChurchKey beer director Greg Engert going over the rules and the playing field.
Both Gregs, by the way, will be with us at noon for this week’s Free Range chat, as will Vered Guttman, who writes today about the power of poppy seeds. Stop by, and bring your culinary questions. If we don’t get to yours, check out this space next week. It just might be the lucky leftover. Like this one, from last week’s chat:
I just got back from a week in Florida. I brought back quite a few tree-ripened grapefruit and lemons. I’ll juice and freeze some of the lemons, but have plenty and would like to take advantage of them while they are fresh. Ditto with the grapefruit: We’ll enjoy them at breakfast but are looking for other new and innovative ways to use them in recipes. Any suggestions?
A common dilemma, and I get how that happens. There you are in Florida, surrounded by a tempting bounty of colorful winter fruit. Next thing you know, you’re unloading gigantic mesh bags of citrus from the trunk of your car and wondering what the heck you were thinking.
Fortunately, your lemons and grapefruit will last a while in the fridge. But not forever. Here are some of our excellent recipes that I chose for one reason only -- well, besides the fact that they’re excellent: Each one uses up at least two pieces of your fruit.
For the lemons:
Leftover Coffee Barbecue Sauce, with tang from the lemons and body from the coffee.
Lemon Poppyseed Sandwich Cookies -- really delicious.
Dill-Scented Chicken With Leeks and Potatoes, one of several roast chicken recipes that involve the very compatible flavor of lemon.
Miss Lillie’s Lemon Meringue Pie, a classic.
For the grapefruit:
Walnut and Grapefruit Salad, an easy way to perk up a winter meal.
Oaxacan Pico de Gallo, a tangy salsa.
Seared Chicken Tossed With Grapefruit and Mint, a refreshing salad.
Arugula and Grapefruit Salad, originally offered as a Thanksgiving recipe but good any time of year.
Orange Cake With Citrus Compote, an ideal spring dessert.
And if you’re a spirits fan, remember that grapefruit juice is an integral ingredient in many cocktails. To find them, and other recipes that will use up your fruit, go to our Recipe Finder and start looking.