Cara Cara and Blood Orange Salad E.A.T #23

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Blood Orange, Cara Cara, Satsuma, Tangerine, Navel, Little Cuties, Mandarins by any other name would still taste as sweet or tangy, fresh or juicy.  It is February and peak season for all manner of citrus. Some are easy to peel, some are seedless, some have smooth skins and some are more pithy.

My favorite winter centerpiece is a simple bowl of beautiful oranges. They glow in the late evening light.

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Lovely slices of blood oranges and cara cara oranges ready for a salad. Simple and clean.

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Here are four “easy-as-this”  steps for making perfect oranges slices. This method is sometimes called “supreming” and it is just a technique in which you cut away the pith/membrane from the fruit before slicing or sectioning.

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Pretty easy huh? Slices piled on a salad plate topped with radish sprouts and a drizzle of dressing. It really is as “easy as this”.

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Cara Cara and Blood Orange Salad

  • Difficulty: extremelyeasy
  • Print

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Ingredients:

  • Ripe, firm, juicy oranges/citrus – for each salad serving use 2 different types. I used cara cara and blood oranges. For 4 servings you need  6-8 oranges, for 6 you need 10-12 oranges
  • fresh sprouts – radish are great, but pea sprouts or sunflower sprouts are good too
  • sea salt and freshly ground black pepper
  • dressing to drizzle – creamy or vinaigrette.

Directions:

  1. “Supreme” your oranges/citrus and cut into slices. Remove any seeds. Here is how:DSC_0354DSC_0356DSC_0358DSC_0361
  2. Divide slices between serving plates and season with salt & pepper.
  3. Scatter fresh sprouts over the orange slices.
  4. Cover and chill if not eating immediately.
  5. Drizzle with dressing right before serving.

Teresa Blackburn      www.teresablackburnfoodstyling.com

 

Blood Orange & Bourbon Chipotle BBQ Roasted Chicken

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I know it is citrus season when Blood Orange beauties start appearing in my supermarket…..along with Pomelos, Cara-Cara Oranges, Little Cuties, Tangerines, Grapefruit…..all packed full of Vitamin C for the dark days of Winter.

My citrus love affair continues in this post. I have been making salads with Pomelo,         upside-down cakes with grapefruit, chocolates studded with candied orange peel, citrus salad dressings and today a deep-red-brown Blood Orange BBQ sauce laced with Bourbon and Chipotle Peppers in Adobo Sauce for the heat.

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Not a heavy, ketchup based BBQ sauce but rather a lighter, more liquid sauce brushed on chicken before and during the roasting process. The results? Crisp skin, moist meat and lots of good sopping juices in the bottom of the pan.

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Lordy mercy that color is just stunning! .

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Cooked down to thicken before brushing over the chicken.

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Any chicken will do…whole, fryer pieces, leg quarters or bone-in legs and thighs. I purchased the chicken I used here through my CSA “Fresh Harvest” (Nashville area). Organic all the way.  I believe this BBQ sauce would be equally delicious on pork.

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Blood Orange and Bourbon Chipotle BBQ Roasted Chicken

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Ingredients for BBQ Sauce:

  • 1 cup blood orange juice
  • zest of one blood orange
  • 2-4 chipotle peppers in adobo sauce, chopped (with some sauce)
  • 1/3 cup pomegranate vinegar
  • 1/2 cup brown sugar or honey
  • sea salt & black pepper
  • 1/4 cup bourbon whiskey
  • 2 Tbsp butter

Directions for BBQ Sauce:

  1. Put all in ingredients in a saucepan and bring to a boil over medium high heat. Reduce heat to simmer and cook for 30 minutes until somewhat reduced. Stir often. Remove from heat and let cool. This BBQ sauce will keep chilled for up to 2 weeks.

Ingredients for Roasted Chicken:

2 to 3 chicken pieces for each person – 8 to 12 pieces or the equivalent as in chicken quarters or cut-up fryer pieces

Directions for BBQ Roasted Chicken:

  1. Preheat oven to 375 degrees.
  2. Rinse chicken pieces (leg quarters, half chickens, legs, thighs, cut up fryer pieces) and pat dry.
  3. Place chicken pieces, skin side up, in a shallow baking pan that has been sprayed with cooking spray.
  4. Brush chicken pieces with BBQ sauce. Sauce is not thick so apply a few coats. Place in oven and roast for 45 minutes, basting with BBQ sauce every 15 minutes. Chicken will be crusty on the outside and juicy on the inside. Chicken juices should run clear. Serve chicken with good crusty bread for sopping pan juices and a side of cole slaw or rice.

Teresa Blackburn    www.teresablackburnfoodstyling.com     http://www.foodonfifth.com

 

Blood Orange Almond Sponge Cake / Baking with Baylor

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It is February at Food on Fifth so it is time for another Blood Orange recipe. In past years I have shared “Tiny Blood Orange Curd Meringue Tartlets to Celebrate Lunar Eclipses”, “Blood Oranges, Poundless Poundcakes & a Poem”, “Blood Orangecello & Bootlegging” and “Bloody Sweet Orange Tartlets” all using the crimson jewel of the citrus world, the Blood Orange.

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My grandson, Baylor, was hanging out at our house recently. I suggested we make a cake with the blood oranges piled on my kitchen counter. I had some almond flour and lots of eggs left over from a photo shoot so this is where we started. I zested 2 of the blood oranges, passing them to Baylor who juiced them. I showed him how to separate eggs…yolks from the whites and he was an instant pro. I have to say it is fun to have a “sous chef” around to help out! We talked a lot while we worked, about cooking and life, family and the future.

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The week before was my birthday week and these white roses, which were a gift, looked so beautiful against the dark background and the blood oranges. Baylor also acted as my photo assistant! He has been around studios and photo shoots his entire life so he pretty much knows what to do.

While the cake was baking I sliced 2 additional blood oranges, adding them to a skillet sprinkled generously with sugar set over medium low heat to candy. When ready I placed them on a cooling rack to drain.

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Here is the cake still warm from the oven with the candied blood orange slices added to the top.

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A bit of powdered sugar is always magical.

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A very moist almond cake with the aroma and flavor of blood oranges. Baylor got the first piece and a few other slices to take home. Truly a cake made with love! Really isn’t this what February 14th is all about?

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Blood Orange Sponge Cake topped with Candied Blood Orange Slices

  • Servings: 8-10
  • Print

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Ingredients:

  • 1 1/2 sticks unsalted butter, room temp
  • 1 cup of superfine sugar
  • 6 eggs, separated
  • zest of 2 blood oranges
  • juice of 2 blood oranges
  • 2 cups almond flour
  • 1 cup all purpose flour
  • 2 additional blood oranges sliced for candying

Directions:

  1. Preheat oven to 375 degrees. Grease & flour a 9 inch round springform pan.
  2. Cream the butter and sugar together using a stand or hand mixer.
  3. Add egg yolk, blood orange zest & blood orange juice & mix well. Scrape down sides of pan when needed.
  4. In another bowl whisk egg whites until soft peaks form. Add to the egg yolk mixture.
  5. Whisk together the almond & all-purpose flours & fold into the egg mixture.
  6. Scrape batter into the springform pan. Bake for 10 minutes.
  7. Turn oven down to 325 degrees & bake for another 35-40 minutes or until middle is set.
  8. Place cake in pan on a cooling rack for 20 minutes. Remove pan sides.
  9. While cake is in the oven place the slices of 2 blood oranges in a flat bottom pan and sprinkle with 1/2 cup granulated sugar over medium low heat to candy the slices. When blood orange slices are candied place on a wire rack over a baking sheet to cool.
  10. Top cake with candied blood orange slices and any syrup left in the pan. Serve as is cut into slices. A sprinkling of powdered sugar is also very nice.

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“Tiny Blood Orange Curd Meringue Tartlets to Celebrate Lunar Eclipses”

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If not for heavy low clouds full of moisture I would be able to see the Blood Moon tonight. There is a deep wet darkness between me and this eclipse of red. If you are one of the lucky ones and you do indeed see it and take a photo would you send me one? In the meantime I will share with you a short & sweet recipe that celebrates this auspicious occasion.

“Tiny Blood Orange Curd MeringueTartlets”

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Here is what you will need to make the Blood Orange Curd: 5 eggs, 1 cup granulated sugar, 1/2 cup freshly squeezed Blood Orange Juice, 2 tbsp fresh lemon juice, 1/2 stick butter cut into small pieces, 2 tbsp grated Blood Orange zest.

To Make Curd:

1. In the top of a double boiler or a heatproof glass bowl suspended over a pan of simmering water whisk together quickly the eggs, sugar, Blood Orange juice & lemon juice.  Using the whisk stir mixture for about 10 minutes constantly.

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2. Remove from the heat & pour mixture through a sieve to remove any lumps. Whisk the butter pieces into the mixture until well blended & smooth. Stir in the zest. Cover with a sheet of plastic wrap touching the surface of the curd allowing it to cool for 30 minutes.

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Here is what you will need to finish off the tarts:

Pre-made/Store-bought mini tartlet shells (one or two bite size), 3-4 egg whites, 1 tbsp sugar

1. While curd is cooling place tartlet shells on a parchment paper lined baking sheet. Turn oven to broil.

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2. Beat the egg whites until soft peaks form. Sprinkle sugar over whites & continue to beat until glossy. Fill each tartlet shell with curd & top with a generous free-form dollop of meringue.

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3. Pop tray of meringue topped tartlets in the oven…keeping a close eye…and brown the meringues until light golden. This should only take a minute or two.

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As Easter is just a few days away wouldn’t these be just the perfect ending to an Easter Lunch or Dinner? Something about these meringues reminds me of Peeps?

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This will be my last Blood Orange post for 2014. The citrus season wans as the fresh produce season waxes. I enjoy these “food seasons” reflecting the movements of  the earth & the moon.  Goodnight (Blood) Moon.

Blood Oranges

“Blood Oranges, Poundless Poundcakes & a Poem”

Blood Orange

Blood Oranges

They reach out to you….. 

…..Glow 

like brilliant sons. 
Silent and sleepy
in the aisle 
of imported fruit.
They call to your amazement-
these prodigals far from home.
But, this is not Italy.
No Alimentare here.

Poem in part by ari’ anna arena (click here for full poem)

Enchanted….seduced…far-away-longings…These are all brought about each late winter when the “Moro Blood Oranges” begin to show up in the markets. I can never resist them.

In posts from the past, “Blood Orangecello & Bootlegging” and “Bloody Sweet Orange Tartlets”, I have proclaimed my devotion to this most exotic & engaging citrus.

This week I turn to musings about pound cakes (doesn’t the name sound fattening?).

Recently on a photo shoot for Relish Magazine I baked a couple of pound cakes using no butter, just olive oil. They were delicious & absolutely moist, dense & sturdy, yet delicate in flavors & texture…lower in fat…here is my version using Blood Oranges.

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“Blood Orange & Olive Oil Poundless Pound Cake for Waltzing into Spring”

Ingredients for cake:   1 cup self-rising flour, 1/2 cup self-rising yellow cornmeal, pinch of salt, 1 cup plain Greek yogurt, 3/4 cup brown sugar, 3 eggs, 1 tsp vanilla extract, 2 generous Tbsps. finely chopped Blood Orange rind, 1/3 cup olive oil, 1/3 cup freshly squeezed Blood Orange juice

Ingredients for glaze: 1/2 cup Blood Orange juice & 1/2 cup powdered sugar

Blood Orange Peel

Juicing Blood Oranges

Chopped Blood Orange Peel

Directions:

1. Preheat oven to 350 degrees. Grease a standard loaf pan. Line with two sheets of parchment paper cut to fit…overlapping in the bottom of the pan.

2. Whisk together the self-rising flour & self-rising cornmeal & salt.

3. Whisk together the yogurt, sugar, eggs, vanilla, chopped rind & olive oil. (or use a stand mixer). Add the flour mixture, blend well. Scrape batter into prepared loaf pan. Bake for about 50 minutes or until a cake tester comes out clean. Remove to a wire rack.

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4. While cake is baking, make the Blood Orange Glaze. Put juice & powdered sugar in a small saucepan, stir well, bring to a low boil and remove from heat. While cake is still warm poke holes in top with a skewer. Drizzle glaze by spoonfuls over cake until half of glaze is used, allowing glaze to soak into the cake through the holes.

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Blood Orange Glaze

5. Remove cake from pan when cooled somewhat using the edges of the parchment paper to lift.

Serve sliced with additional glaze drizzle if desired.

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Tip: One of favorite simple things to do with slices of Blood Oranges is to dip the edges in Turbinado sugar & eat!

Add sugar dipped wedges of Blood Oranges to the rim of a cup of tea. Just squeeze juice into tea & stir.

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A short, sweet season is close to the end…until next year my beauties!

“Bloody Sweet Orange Tartlets”

Is it possible to fall in love with an orange. I think so…it happened to me. I had a short love affair with a few blood oranges yesterday. Obsessed, I posed & photographed 7 little blood oranges for a good part of my day. Whole, cut, peeled, the peel itself, juiced, all together, separately…from the front, from the back, overhead, sideways.

Don’t you just love that color….a crimson red, a sexy red, a not-a-red-flannel nightgown red. This color takes my breath away…I am gobsmacked…I am enchanted. The colors of the planet Mars via National Geographic!

I couldn’t stop at posing these beautiful orbs…I needed to turn them into delicious drinkables for later & edibles for right now. So six of my blood oranges are presently becoming “Blood Orange-cello” and Jam…..more about those at a later date, and one very special little “red planet” was turned into four tartlets.

An easy & simple recipe for “Bloody Sweet Orange Tartlets”

Ingredients:

Enough pie dough for 4 small tart pans

Raw or Turbinado sugar

4 ozs softened cream cheese

1 large egg

1 Blood Orange, peeled, pith removed & thinly sliced

How to make it:

1. Preheat oven to 350 degrees. Roll pie dough out into 4 thin circles & loosely fit into tart pans. Sprinkle each with 1 tsp of sugar. Place tart pans on a sheet pan & bake for about 6 minutes or until very lightly browned. Remove from oven.

2. In a small mixing bowl whisk together the softened cream cheese, 2 tbsp sugar & egg until smooth. Evenly divide filling between the 4 tart pans.

3.  Place one slice of the blood orange on top of each filled tart & sprinkle with additional sugar. Bake for about 20-25 minutes until golden brown & puffy.

4. Eat warm from the oven if you can, but these little tarts are great the next day.

A Little Blood Orange Gallery:

Just in case you are interested:

 Blood oranges’ red pigment, anthocyanin, is an antioxidant. The pigments begin accumulating in the vesicles at the edges of the segments and at the blossom end of the fruit, and will continue accumulating in cold storage after harvest. Due to its pigments the blood orange contain greater amounts of antioxidants than other oranges. Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.

Blood oranges are a source of vitamin C like all citrus fruits. A medium-sized (154g) orange also provides 28% of the recommended daily intake of dietary fiber. Oranges can also be a valuable source of folatecalcium, and thiamine.

Bon Appetit, Goodbye February and Hello March.