Search Results for blood oranges
Continuing with the today’s theme, Blood Oranges.
If you miss the short season or can’t find any locally when they are in season, you can substitute half navel oranges and half ruby red grapefruit for a nice sweet-tang. Alternately you can use all navel oranges and it will work fine. Toss a few red raspberries in the mix and you’ll have a great flavor combo.
Here’s a recipe that I adapted from somewhere or other. I substituted a lot of ingredients to match my flavor palette, you should feel free to do the same. The dressing would work well over spinach or other greens, as well as the cabbages listed.
Blood Orange Coleslaw
- 6 tbsps fresh blood orange juice
- 1 tbsp white wine vinegar
- 2 tsp honey (more as desired)
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- Salt and pepper to taste
- 1/2 finely sliced red onion (try using the mandoline or slicing blade on a box grater for a pretty effect)
- 1 large head of savoy cabbage, finely sliced, or 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 large red bell pepper, sliced
- 1 blood orange, peeled, sectioned and chopped
- 1/4 cup chopped pecans (opt)
Prepare dressing in advance: Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise. Season with salt and pepper. Store in a covered glass container.
Toss onion, cabbages, bell pepper and oranges in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle with pecans. Serves 4-6
Blood oranges are in season so I thought I’d make it the focus of tonight’s recipe exchange. This was originally posted January 2009:
- 2 blood oranges**
- 2 large navel oranges
- 6 green onions, thinly sliced
- ½ small jicama, peeled & cubed
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- ½ tsp oregano, crushed
- ¼ tsp ground cumin
- Bibb lettuce leaves
shallow serving bowl
Peel oranges, and slice them into thin circles (don’t section). Place oranges, onions & jicama in a bowl. Sprinkle with vinegar, oil, oregano & cumin, and toss gently. Let marinate 30 minutes at room temperature, serve on lettuce leaves.
**If you can’t find Blood Oranges, substitute pink grapefruit for some tang.
About this time of the year I get bored with cooking. And since part of my job is coming up with menus and recipes, this can be a challenge. I’ve cooked all my winter favorites, the hearty soups, the pot roasts and roasted chickens. Stews, spicy pastas, breads and muffins – I’ve run the gamut. I begin to miss the variety I can find in the spring, summer and fall at my local farmer’s market and grocery store. The fresh sweet corn, the tangy berries, and greens of all kinds. Their seasons seem so far away.
But fear not, there are fresh treats to be found. Each month, my goal is to highlight for you what is fresh and in season, no matter where you live. January holds some surprising jewels: oranges, tangerines, mandarins, pears, potatoes, broccoli, kale, kumquats and mushrooms of all kinds. Along with lemons, limes, grapefruit and endive.
So when you’re at the grocery store this month, look for something new and fresh and create around it. Chicken Piccata with fresh lemons. Key Lime Pie. Salads with fruits as the center piece. Later today I’ll post a great recipe for Blood Oranges. How’s that for new and different? Until then.