Found some bergamot fruit at Harvest Wagon on Yonge St.; some of you may have seen it elsewhere, but first for me in TO. Bergamot, a member of the citrus family, looks like a plump lemon and is mainly known as the flavouring for Earl Grey tea. Fresh Bergamot's flavour is deep (a tautololy, I know) and distinctive, the aroma (particularly that of the zested rind) pungent yet delicate.
I used its juice to flavour a beurre blanc served with pan-fried scallops, on top of which I laid a few long zests of the fruits (they, too, briefly pan-fried). Also on the plate of this appetizer : frisée aux lardons, briefly tossed with the lardons then sprinkled with bergamot juice. When claning up, I tossed the pulp and what was left of the peel in the kitchen garbage ...and woke up to a delicately fragrant house in the morning. Magical!
Any other ideas for using bergamot?