Blood Orange (2016)
I would substitute elderflower or rose/elderflower presse (e.g., Belvoir) for the ginger ale and skip the lime juice. Meyer lemon also goes very nicely with blood orange instead of lime. If you have access to a tree, a blood orange blossom garnish is nice.
Blood Orange (2016)
Pour in ice, rum, agave syrup (as much as you like) and fresh blood orange juice. Place the lid on the shaker and shake vigorously until fully chilled. Fill a few glasses with ice and divide the mojito among each, leaving a bit of space at the top.
Crème Brûlée with Blood Orange. Yes this happened. Right here in the humble The Gourmet Gourmand kitchen. I brûlée-d the heck out of that crème. And blood oranges abounded. Dave danced and sang as we cracked through that perfect crunchy sugar coating and dipped our spoons into the silkiest of vanilla crème.
I love your story for this one too, it really makes you feel like you are in a small French kitchen somewhere watching a great creation come to fruition. As an avid orange lover I am definitely going to try this one out. Especially as I am not used to cooking yoghurt into cakes so it will be a treat for me if it comes out half as good as yours looks
Gorgeous color! I just made some orange marshmallows in December to give out as holiday gifts! Love the idea of using blood orange. Trying that next time. ? By the way, your photographs are perfection! They are beautiful!
There are thousands of brownie recipes available and most of them are pretty darn good, but these Valentine Brownies are rich without being overly sweet. The nuts and white chocolate chunks are fantastic additions to both the flavor and texture. The sometimes tart blood orange juice is the perfect counterpoint to an often overly sweet sugar glaze. Plus it adds a lovely orangey-pink color without using any food coloring!
Blood oranges have a very short season during the winter months. They are a delicacy and we anxiously await their return each year. When you cut them open you will discover a shockingly beautiful deep red color, thus the name. Last weekend a friend brought me a large bag of oranges freshly picked from the trees in her yard. Oh my what a treat!
The finished cake is dense and rich, punctuated by slightly bitter candied orange slices, and totally delicious. Prueitt described it as cheesecake-like, which is totally on the money. I can't wait to try this with blueberries and stone fruit in the summer.
Preheat your oven to 300ºF. Butter a 9-inch baking pan and line it with parchment paper. Butter the paper too, then dust the pan and paper with flour. Stir the water and sugar together, then spread it on the bottom of the prepared pan. Arrange the orange slices in a single layer on the bottom of the pan.
Stir in the almond meal, cornmeal, and salt. The batter will be very thick.Spread the batter over the orange slices and bake the cake until a toothpick inserted into the center comes out clean, 40-50 minutes. Let the cake cool in the pan for about 20 minutes, then invert it onto a platter.
Blood oranges, pomegranate, honeycrisp apples, cinnamon sticks and rosemary come together in a blend that is so delicious it can become dangerous! When working on this recipe I used a little bit of simple syrup because I used a dry Riesling wine. I do not like a sangria that is too sweet but you can play with the amount you use (if any) based on your preference. Every wine will have a different sweetness to it so do not add the simple syrup until it has sat and you are ready to serve!
1. Juice 2-3 or the blood oranges until you have cup of juice. Combine the juice and rosemary in a large pitcher and muddle them together with a blunt object, just to break up the rosemary a little and release its scent.2. Thinly slice the remaining blood oranges and add to a large pitcher, reserving a few for garnish.3. Dice the apples into inch cubes and add to pitcher.4. Add the pomegranate seeds, cinnamon sticks, pomegranate juice and Riesling and stir to combine.5. Refrigerate for a minimum, of 8 hours so the fruit melds with the wine.6. Add simple syrup to taste, if needed.7. Serve chilled over ice and garnished with blood orange slices, rosemary and cinnamon sticks.8. If there is any leftover, I prefer to strain out and discard the fruit for safety reasons.
This Blood Orange and Elderflower Sparkler is a citrusy cocktail with bubbly champagne and floral elderflower liqueur and packed with ruby hued blood oranges. Blood orange are in season December-April so nows the perfect time to mix with these crimson fruits! 041b061a72