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I've just been given a bag of home grown blood oranges! What should I do with them?
- Thread starter joe
- Start date
Blood Orange and Fennel Salad
BLOOD ORANGE AND FENNEL SALAD
This light and refreshing salad makes a wonderful starter before a robust meal. Regular oranges work well, but don't look quite as dramatic. To turn this into a more substantial course, add 1 pound cooked shrimp and toss them with some of the dressing about 10 minutes before assembling the salad.
INGREDIENTS:
Citronette dressing:
1/2 cup mild olive oil
Grated zest of one orange, about 1 tablespoon
1/4 cup blood orange juice
2 tablespoons fresh lemon juice or more to taste
1/2 teaspoon salt
A few grindings of black pepper
1/2 teaspoon sugar if needed for balance
Salad:
4 blood oranges or 3 navel oranges
2 small bulbs fennel
3 bunches watercress, stems removed, or 4 large handfuls of small arugula or 4 heads Belgian endive, leaves separated
1/2 cup torn mint leaves
INSTRUCTIONS:
For the dressing: In a bowl, whisk together the olive oil, zest, juices, salt and pepper. Dip a leaf into it and taste to see if it is tart enough. Adjust seasonings. If the dressing is too tart, add sugar. Set aside.
For the salad: Working with 1 orange at a time, cut a thin slice off the top and bottom to reveal the flesh. Stand the orange upright and remove the peel in wide strips, cutting downward and following the contour of the fruit. If the oranges are small, cut them crosswise into 1/4-inch rounds. For larger oranges, hold the peeled orange over a bowl, cut along both sides of each segment, releasing the segments from the membrane and allowing them to drop into the bowl. Using the knife tip, pry out any seeds from the segments. Squeeze the membrane over the bowl to extract extra juice, which you can add to the dressing at serving time. Set the oranges and juice aside.
Trim the fennel bulbs, removing any tough outer leaves. Cut in half and cut out the tough center core. Slice very thin. Toss fennel slices in a bowl with a few tablespoons of dressing about 15 minutes before serving the salad. Set aside.
In a bowl, combine the salad greens and mint leaves. Stir any extra juice collected from the orange membrane into the vinaigrette. Toss the greens with enough dressing to moisten the leaves, reserving a few tablespoons for the final drizzle.
Distribute the greens among four salad plates. Top with the marinated fennel and then the orange slices or segments. Drizzle with remaining dressing. Sprinkle with a little chopped mint if desired.
Serves 4
sfgate.com (San Francisco Chronicle)
BLOOD ORANGE AND FENNEL SALAD
This light and refreshing salad makes a wonderful starter before a robust meal. Regular oranges work well, but don't look quite as dramatic. To turn this into a more substantial course, add 1 pound cooked shrimp and toss them with some of the dressing about 10 minutes before assembling the salad.
INGREDIENTS:
Citronette dressing:
1/2 cup mild olive oil
Grated zest of one orange, about 1 tablespoon
1/4 cup blood orange juice
2 tablespoons fresh lemon juice or more to taste
1/2 teaspoon salt
A few grindings of black pepper
1/2 teaspoon sugar if needed for balance
Salad:
4 blood oranges or 3 navel oranges
2 small bulbs fennel
3 bunches watercress, stems removed, or 4 large handfuls of small arugula or 4 heads Belgian endive, leaves separated
1/2 cup torn mint leaves
INSTRUCTIONS:
For the dressing: In a bowl, whisk together the olive oil, zest, juices, salt and pepper. Dip a leaf into it and taste to see if it is tart enough. Adjust seasonings. If the dressing is too tart, add sugar. Set aside.
For the salad: Working with 1 orange at a time, cut a thin slice off the top and bottom to reveal the flesh. Stand the orange upright and remove the peel in wide strips, cutting downward and following the contour of the fruit. If the oranges are small, cut them crosswise into 1/4-inch rounds. For larger oranges, hold the peeled orange over a bowl, cut along both sides of each segment, releasing the segments from the membrane and allowing them to drop into the bowl. Using the knife tip, pry out any seeds from the segments. Squeeze the membrane over the bowl to extract extra juice, which you can add to the dressing at serving time. Set the oranges and juice aside.
Trim the fennel bulbs, removing any tough outer leaves. Cut in half and cut out the tough center core. Slice very thin. Toss fennel slices in a bowl with a few tablespoons of dressing about 15 minutes before serving the salad. Set aside.
In a bowl, combine the salad greens and mint leaves. Stir any extra juice collected from the orange membrane into the vinaigrette. Toss the greens with enough dressing to moisten the leaves, reserving a few tablespoons for the final drizzle.
Distribute the greens among four salad plates. Top with the marinated fennel and then the orange slices or segments. Drizzle with remaining dressing. Sprinkle with a little chopped mint if desired.
Serves 4
sfgate.com (San Francisco Chronicle)
Asparagus and Citrus Salad
ASPARAGUS AND CITRUS SALAD
This bright and simple salad tastes best with a good, fruity olive oil and true balsamic vinegar.
RECIPE INGREDIENTS
2 tablespoons finely chopped shallot
1 tablespoon good-quality balsamic vinegar
1 teaspoon sherry vinegar
3 oranges, preferably blood oranges
1 1/2 pounds asparagus, trimmed
2 to 3 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste (optional)
RECIPE METHOD
In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1/3 cup and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.
Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. Drain and spread the spears on paper towels to cool.
Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.
Serves 4
Fine Cooking Magazine #26
ASPARAGUS AND CITRUS SALAD
This bright and simple salad tastes best with a good, fruity olive oil and true balsamic vinegar.
RECIPE INGREDIENTS
2 tablespoons finely chopped shallot
1 tablespoon good-quality balsamic vinegar
1 teaspoon sherry vinegar
3 oranges, preferably blood oranges
1 1/2 pounds asparagus, trimmed
2 to 3 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste (optional)
RECIPE METHOD
In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1/3 cup and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.
Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. Drain and spread the spears on paper towels to cool.
Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.
Serves 4
Fine Cooking Magazine #26
Strawberry Spinach Salad with Raspberry-Key Lime Dressing
STRAWBERRY SPINACH SALAD WITH RASPBERRY-KEY LIME DRESSING
Refreshing salad loaded with salad greens, strawberries, blood oranges, and dried cranberries. Lightly sweetened with a chopped pecan/brown sugar mixture and then drizzled with a delightful raspberry-key lime vinaigrette dressing.
Salad
1 (6 ounce) bag baby spinach
1 (10 ounce) bag italian blend salad greens
2 cups strawberries, sliced
1 1/2 cups blood oranges, segmented and chopped
1/2 cup dried cranberries
1/2 cup chopped pecans
3 tablespoons brown sugar
Dressing
1/4 cup seedless raspberry preserves
1/3 cup balsamic vinegar
2 tablespoons fresh squeezed key lime juice
1/4 cup sugar
2 teaspoons poppy seeds
1. To make the vinaigrette dressing: Put raspberry preserves in a small bowl and cook in microwave at 50% power for 45 seconds or until preserves has liquified. Thoroughly mix all dressing ingredients in bowl with wire whisk. Set aside.
2. Put the spinach, salad greens, strawberries, blood oranges and cranberries in a large bowl and toss until ingredients are well blended. Mix the chopped pecans with the brown sugar. Sprinkle over the salad.
3. Whisk vinaigrette again until well mixed. Drizzle the vinaigrette over the salad. Use the quantity of vinaigrette your liking. Toss everything together until salad is evenly coated with the vinaigrette dressing.
6-8 servings.
http://www.recipezaar.com/283013
STRAWBERRY SPINACH SALAD WITH RASPBERRY-KEY LIME DRESSING
Refreshing salad loaded with salad greens, strawberries, blood oranges, and dried cranberries. Lightly sweetened with a chopped pecan/brown sugar mixture and then drizzled with a delightful raspberry-key lime vinaigrette dressing.
Salad
1 (6 ounce) bag baby spinach
1 (10 ounce) bag italian blend salad greens
2 cups strawberries, sliced
1 1/2 cups blood oranges, segmented and chopped
1/2 cup dried cranberries
1/2 cup chopped pecans
3 tablespoons brown sugar
Dressing
1/4 cup seedless raspberry preserves
1/3 cup balsamic vinegar
2 tablespoons fresh squeezed key lime juice
1/4 cup sugar
2 teaspoons poppy seeds
1. To make the vinaigrette dressing: Put raspberry preserves in a small bowl and cook in microwave at 50% power for 45 seconds or until preserves has liquified. Thoroughly mix all dressing ingredients in bowl with wire whisk. Set aside.
2. Put the spinach, salad greens, strawberries, blood oranges and cranberries in a large bowl and toss until ingredients are well blended. Mix the chopped pecans with the brown sugar. Sprinkle over the salad.
3. Whisk vinaigrette again until well mixed. Drizzle the vinaigrette over the salad. Use the quantity of vinaigrette your liking. Toss everything together until salad is evenly coated with the vinaigrette dressing.
6-8 servings.
http://www.recipezaar.com/283013
Check these out from NPR - A breakfast, salad, and Mahi Mahi main dish
http://www.npr.org/templates/story/story.php?storyId=99883518
http://www.npr.org/templates/story/story.php?storyId=99883518
Wow - this sounds great - Blood Orange Roast Pork Loin - from Bon Appetit:
http://www.epicurious.com/recipes/food/views/Blood-Orange-Roast-Pork-Loin-240673
http://www.epicurious.com/recipes/food/views/Blood-Orange-Roast-Pork-Loin-240673
mariadnoca
Moderator
REC: Almond Butter Cakes with Poached Blood Oranges
This was the dessert from a cooking event I missed last week so I haven't tried it yet, but at our last event everything was yummy.
Almond Butter Cakes with Poached Blood Oranges
Pans:
Non-stick cooking spray
1 Tablespoon sugar (for sugaring pan)
Preheat the oven to 350°F.
Prepare Pans: Using non-stick vegetable oil spray, spray 8 ramekins. Sprinkle each ramekin with sugar, tapping out any extra sugar into the next ramekin.
Cake:
3 ounces almond paste or marzipan, cold
1/2 cup + 2 Tablespoons sugar
5 ounces unsalted butter, very soft
1/2 teaspoon vanilla
1/8 teaspoon orange oil (optional)
3 large eggs, at room temperature
1 1/2 teaspoons orange zest, finely chopped or grated (optional)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of kosher salt
Cake: Process the almond paste in a food processor until it is in small pieces (1/8” in size) then place in a large bowl. Using a hand mixer, combine the sugar with the almond paste. Add the butter and cream the mixture well until it is pale and fluffy. In another medium bowl, beat the vanilla, orange oil and grated orange zest into the eggs until combined. While beating, add eggs to the butter mixture in small batches, approximating one egg at a time, waiting for each addition to be fully incorporated before adding the next (the mixture might look a little curdled and this is fine).
Sift Dry Ingredients: Sift together the flour, baking powder and salt in a small bowl. Add flour mixture to the butter/egg mixture all at once and mix in gently just until incorporated.
Bake Cake: Pour the batter into the pan; smooth the top and place in a pre-heated oven. Bake for about 20 minutes. If it is browning too quickly, cover loosely with parchment or foil. When the cake is springy to the touch and is starting to pull away from the sides, and a knife inserted in the center comes out clean, it is done. Cool on a rack for 10 minutes in the pan, and then turn out onto a serving platter to cool completely.
Poached Oranges:
2 Valencia or Blood oranges
Zest of 1/2 lemon
3/4 cup sugar
1/3 cup water
1 Tablespoon Grand Marnier
Oranges: Using a vegetable peeler, remove the peel from the oranges and lemon in long thin strips. Cut strips into 1/8” wide strips. Place the zest in a saucepan with the sugar and water and bring to a boil. Simmer over moderate heat for about 20 minutes.
Cut away the remaining peel and pith from the oranges. Remove the sections holding the oranges over a bowl to catch the juice. Place the orange sections in the bowl with the juice. When the syrup has finished simmering, take off the heat add the oranges and juice and let cool. When the syrup has cooled, add Grand Marnier and stir to combine.
Serve: Pour some of the syrup onto a plate. Place a slice of cake on top. Sprinkle orange sections around. Garnish with poached orange zest strips.
Recipe adapted from Joanne Weir.
Serves 8
This was the dessert from a cooking event I missed last week so I haven't tried it yet, but at our last event everything was yummy.
Almond Butter Cakes with Poached Blood Oranges
Pans:
Non-stick cooking spray
1 Tablespoon sugar (for sugaring pan)
Preheat the oven to 350°F.
Prepare Pans: Using non-stick vegetable oil spray, spray 8 ramekins. Sprinkle each ramekin with sugar, tapping out any extra sugar into the next ramekin.
Cake:
3 ounces almond paste or marzipan, cold
1/2 cup + 2 Tablespoons sugar
5 ounces unsalted butter, very soft
1/2 teaspoon vanilla
1/8 teaspoon orange oil (optional)
3 large eggs, at room temperature
1 1/2 teaspoons orange zest, finely chopped or grated (optional)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of kosher salt
Cake: Process the almond paste in a food processor until it is in small pieces (1/8” in size) then place in a large bowl. Using a hand mixer, combine the sugar with the almond paste. Add the butter and cream the mixture well until it is pale and fluffy. In another medium bowl, beat the vanilla, orange oil and grated orange zest into the eggs until combined. While beating, add eggs to the butter mixture in small batches, approximating one egg at a time, waiting for each addition to be fully incorporated before adding the next (the mixture might look a little curdled and this is fine).
Sift Dry Ingredients: Sift together the flour, baking powder and salt in a small bowl. Add flour mixture to the butter/egg mixture all at once and mix in gently just until incorporated.
Bake Cake: Pour the batter into the pan; smooth the top and place in a pre-heated oven. Bake for about 20 minutes. If it is browning too quickly, cover loosely with parchment or foil. When the cake is springy to the touch and is starting to pull away from the sides, and a knife inserted in the center comes out clean, it is done. Cool on a rack for 10 minutes in the pan, and then turn out onto a serving platter to cool completely.
Poached Oranges:
2 Valencia or Blood oranges
Zest of 1/2 lemon
3/4 cup sugar
1/3 cup water
1 Tablespoon Grand Marnier
Oranges: Using a vegetable peeler, remove the peel from the oranges and lemon in long thin strips. Cut strips into 1/8” wide strips. Place the zest in a saucepan with the sugar and water and bring to a boil. Simmer over moderate heat for about 20 minutes.
Cut away the remaining peel and pith from the oranges. Remove the sections holding the oranges over a bowl to catch the juice. Place the orange sections in the bowl with the juice. When the syrup has finished simmering, take off the heat add the oranges and juice and let cool. When the syrup has cooled, add Grand Marnier and stir to combine.
Serve: Pour some of the syrup onto a plate. Place a slice of cake on top. Sprinkle orange sections around. Garnish with poached orange zest strips.
Recipe adapted from Joanne Weir.
Serves 8
steve2-in-la
Well-known member
What about this REC: Blood Orange, Mango & Lime Granita
Blood Orange, Mango & Lime Granita
16 ounces fresh blood orange juice
Juice of 6 limes
2 peeled and chopped mangoes
¼ cup Cointreau
Zest of 2 oranges
In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granite and serve in tuile bowl. Garnish with fresh mango slices and orange zest. Yield: 8 portions
Blood Orange, Mango & Lime Granita
16 ounces fresh blood orange juice
Juice of 6 limes
2 peeled and chopped mangoes
¼ cup Cointreau
Zest of 2 oranges
In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granite and serve in tuile bowl. Garnish with fresh mango slices and orange zest. Yield: 8 portions
Here's a link to some cocktail recipes
included in an Examiner post by Dara / Baltimore.
http://www.examiner.com/x-277-Baltimore-Dining-Examiner~y2009m12d31-Have-a-bloody-New-Year--Bad-Decision-style
included in an Examiner post by Dara / Baltimore.
http://www.examiner.com/x-277-Baltimore-Dining-Examiner~y2009m12d31-Have-a-bloody-New-Year--Bad-Decision-style
Bought red beets yesterday to make this Roasted Beet and Blood Orange Salad w/Spicy Greens
http://www.101cookbooks.com/archives/000135.html
http://www.101cookbooks.com/archives/000135.html
This Blood Orange and Chicken Salad sounds great.
http://www.delish.com/recipefinder/blood-orange-chicken-salad-rbk0208
http://www.delish.com/recipefinder/blood-orange-chicken-salad-rbk0208
shaun-in-to
Well-known member
Blood Oranges with Rosemary Honey. I know you asked for savories but I make this whenever I have
blood oranges on hand. Nice after a winter meal, and it pleases even those who profess not to like desserts.
Blood Oranges with Rosemary Honey
Serves 4
6 blood oranges
1/4 cup honey (wildflower is nice)
4 teaspoons water
3/4 teaspoon finely chopped fresh rosemary
Lightly toasted pine nuts (optional)
Cut off both ends of each orange with a sharp paring knife, cutting just deeply enough to expose flesh. Set each orange on one end and cut away peel and white pith. Cut oranges crosswise into 1/4-inch thick slices and arrange on a serving plate.
Bring honey, water and rosemary to a simmer in a small saucepan over medium-low heat, stirring. Remove from heat, cover, and let steep 15 minutes. Immediately pour honey through a fine sieve into a measuring cup, and drizzle over oranges. Scatter with pine nuts, if desired.
blood oranges on hand. Nice after a winter meal, and it pleases even those who profess not to like desserts.
Blood Oranges with Rosemary Honey
Serves 4
6 blood oranges
1/4 cup honey (wildflower is nice)
4 teaspoons water
3/4 teaspoon finely chopped fresh rosemary
Lightly toasted pine nuts (optional)
Cut off both ends of each orange with a sharp paring knife, cutting just deeply enough to expose flesh. Set each orange on one end and cut away peel and white pith. Cut oranges crosswise into 1/4-inch thick slices and arrange on a serving plate.
Bring honey, water and rosemary to a simmer in a small saucepan over medium-low heat, stirring. Remove from heat, cover, and let steep 15 minutes. Immediately pour honey through a fine sieve into a measuring cup, and drizzle over oranges. Scatter with pine nuts, if desired.