BLOOD ORANGE AMARETTO SOUR
Steps:
- Add 1 cup ice to a cocktail shaker. Add the amaretto, lemon juice and blood orange juice and shake until cold and frothy.
- Fill 2 small glasses with ice and divide the drink between them. Garnish each with 1 curled blood orange rind and a maraschino cherry with a little bit of the cherry juice.
BLOOD ORANGE LEMONADE
Steps:
- In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly.
- Fill a pitcher with ice and pour in the juices, simple syrup and club soda. Slice the lemon and blood orange into rounds and place them in the pitcher. Stir and pour into glass with ice. Garnish with mint.
BOODLE'S ORANGE FOOL
Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top.
Provided by Norahs Girl
Categories Dessert
Time 4h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
- Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
- In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
- Whip until the cream is light and thickened and all the juice absorbed.
- Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.
10 BEST WAYS TO USE BLOOD ORANGES
You'll love these tasty blood orange recipes! From salad to sorbet to cake, blood oranges bring such wonderful flavor to these easy dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a blood orange recipe in 30 minutes or less!
Nutrition Facts :
BLOOD ORANGE & DARK CHOCOLATE MADELEINES
Best enjoyed fresh from the oven, these delicate madeleines dipped in dark chocolate and dusted with blood orange powder make a delectable dessert
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes 15 - 20
Number Of Ingredients 8
Steps:
- Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour - watch the pan carefully, as butter can burn quickly. Pour into a bowl and set aside to cool.
- Beat the eggs, sugar and zest in a large bowl with an electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and baking powder together, then sift over the batter mixture, a third at a time, and fold in.
- Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and chill overnight.
- About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin in the freezer to chill for 30 mins. Remove the batter from the fridge and add about 1 heaped tbsp to each madeleine hole - be careful not to overfill as they will bake over the edge and won't form the characteristic hump. Depending on the size of your tin, you will have some batter left - either bake in batches or put the rest back in the fridge and bake within three days.
- Bake in the oven for 10-12 mins or until golden brown around the edges. Immediately turn out the madeleines onto a wire rack and leave to cool fully. Put the chocolate in a microwaveable bowl and heat in the microwave on High in 30 sec bursts until about three-quarters of the chocolate has melted. Remove from the microwave and stir vigorously until the remaining chocolate has melted (this is a simple method of tempering and just ensures the chocolate will set properly at room temperature). Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment. As the chocolate starts to set, but while still a little tacky, sprinkle with some of the Blood orange dust (below), if using, and allow to cool.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
BLOOD ORANGE & CHILLI MARMALADE
This spicy condiment is perfect with cheeseboards, cold cuts, barbecued meats, on burgers, in sandwiches or as a dipping sauce
Provided by Sarah Cook
Categories Condiment, Treat
Time 1h35m
Yield Makes 5 jam jars
Number Of Ingredients 6
Steps:
- Pare the oranges using a vegetable peeler, getting as little of the white pith on the strips of zest as possible - trim any off after with a knife. Finely slice the zest and put it in a preserving pan or a wide, deep pan. Peel what's left of the oranges, then roughly chop the flesh, removing and saving the pips as you go.
- Halve and deseed all the chillies. If you like your chutney with a kick, reserve the seeds from 2 of the chillies for later. Put the chillies and peppers in a food processor with the orange flesh and pulse until everything is really finely chopped. Tip into the pan along with the sugar, pectin and vinegar.
- Heat the pan gently until the sugar has fully dissolved. Meanwhile, put the blood orange pips into a tea infuser or tie into a muslin pouch that you can add to the pan too. Put a small saucer in the freezer. Bring the mixture to a vigorous boil and bubble for 40 mins, then turn off the heat.
- Spoon a little of the marmalade onto the chilled saucer. If after a minute it wrinkles when pushed with your finger, it's ready. If it's not, boil for another 2 mins, then repeat the test and keep going until it is ready. Stir the reserved chilli seeds into the marmalade, if using, at this point. Let the mixture cool for 20 mins, remove the pips, then ladle into sterilised jars. Will keep in a cool, dry place for 6 months.
Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
BLOOD ORANGE POUND CAKE
Try this modern take on an American pound cake, with soured cream and sharp blood orange icing to balance the sweetness. Decorate with pistachios
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
- Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
- To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 420 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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32 BLOOD ORANGE RECIPES TO MAKE ALL WINTER - PUREWOW
From purewow.com
Author Katherine GillenPublished Aug 25, 2021Estimated Reading Time 6 mins
- Baked Feta With Dill, Caper Berries And Citrus. Baked feta has been in our arsenal long before it started trending on TikTok. Here, it's paired with bright citrus, briny olives and caper berries and fresh herbs.
- Citrus, Fennel And Avocado Salad. Sharp fennel + peppery arugula + buttery avocado + juicy blood oranges and grapefruit = the most well-rounded winter salad of all time.
- Orange And Chocolate Brioche Tarts. A brioche base stands in for traditional pie crust to make these stunningly unconventional tarts. In addition to deep-colored blood oranges, use Cara Cara oranges or mandarins for their extra sweet flavor.
- Broiled Citrus Ricotta Toast. We wish we looked half as good as this breakfast first thing in the morning. Don't worry about buying a fancy blowtorch to pull it off: Simply pop the honey-coated fruit in the broiler until it begins to caramelize.
- Seared Scallops With Citrus-shallot Salad. You can use any type of orange you'd like for this seafood recipe. Whatever you do, be sure to thoroughly pat the scallops dry before searing them, so they get a drool-worthy outer crust.
- Mixed Citrus And California Avocado Salad With Poppyseed Dressing. Clementines, grapefruits and blood oranges will all taste equally divine drizzled in creamy coconut-lemon dressing.
- Blood Orange Eton Mess. This old-school British dessert stars light-as-air meringue and whipped cream. Instead of traditional strawberries, we drench the crisp cookies in homemade blood orange curd.
- Roasted Beet And Citrus Salad. When the weather is dreary and gray, this winter gem is sure to bring some vibrancy to your table. Think bright pink and gold beets, crimson blood oranges and verdant arugula.
- Blood Orange-mint Gin Fizz. These sippers scream Christmas Eve cocktail hour. We're partial to pairing the three-ingredient syrup with gin and prosecco, but it'd also taste great with vodka or plain seltzer.
- Citrus Shortcake. Think of this shortcake as a massive dessert biscuit blanketed in fresh whipped cream. Keep the citrus fruit separate until you're about to serve your guests so the whipped cream stays in tip-top shape.
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4.9/5 (21)Category CuisineCuisine BritishTotal Time 15 mins
- Place the pieces of cake into the bottom of 6 long-stemmed glasses and sprinkle with Grand Marnier if desired.
- Place the citrus juices and rinds into a measuring jug (it should be about 7 fluid ounces) and stir in the sugar until it dissolves.
- Whip the cream until thick, then gradually add the citrus mixture, while continuing to beat the cream.
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