Fruits of December

I was thinking today, how happy I am to have so many of my favourite ingredients in season right now.  It's a plethora of amazing food.  We always think of summer as the season of bounty.  But, if you are creative enough to tear yourself away from the ever stagnant regime of meat, potatoes, carrots, and onions, you will discover some of the most exciting flavours and colours fresh in your markets now. 

Just off the top of my head is pomegranates, meyer lemons (a cross between a true lemon and a mandarin), leeks, apples, butternut squashes, cranberries, chanterelle mushrooms (well, actually, heaps of amazing mushrooms), and all the wild game furred and feathered. 

Do you have any idea how well seasonal foods pair with each other?!  Meats like venison, duck, and pork all have a natural affinity for sweetness.  Think about it, the rich fatty (yes people, fat is FLAVOUR!) "gameiness" of the red meats roasted with apples, pomegranates, or cranberries.  Throw in some robust fresh herbs like rosemary or thyme to enhance that simple 'earthy' characteristic.  Reduce the pan drippings to a lovely sweet glaze.  I can guarantee that this will make you smile. 

It's the season for warm and cozy comfort food.  We all enjoy loading the carbohydrates (how the hell else are we gonna stay warm anyway???),  and the rich well developed layers of flavour in sauces, stocks, and gravies.  I think we would all do well to keep those cans of veg on the pantry shelf, try a protein out of your usual beef/pork/chicken routine, and re-discover some more adventurous seasonal fares.  It will only enhance your repertoire.