Blood Orange Garibaldi Food

BLOOD ORANGE RECIPES: CITRUS SALAD & MORE!

Steps:

• Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
• Thinly slice the shallot into thin rings.
• In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
• Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.

BLOOD ORANGE TRIFLES

Steps:

• Cut off the ends of the blood oranges. Slice off the peel and white pith with a paring knife. Cut between the membranes toward the center to release the segments. Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
• Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes. Let cool.
• Bring 2 inches water to a simmer in a saucepan over medium-low heat. Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle). Remove the bowl from the pan and whisk until cooled. Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
• To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass. Top with some custard and oranges. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.

GARIBALDI

Steps:

• Peel 5 of the oranges. Using an electric centrifugal juicer, juice the peeled oranges. Cut one orange into quarters and juice all of it, including the skin. The juicer should help produce a foamy, whipped texture. Alternatively, use 2 cups fresh squeezed orange juice (from about 6 navel oranges). Slice the remaining orange.
• Fill 6 Collins glasses with ice and evenly divide the Campari among them. Top each glass with the freshly squeezed orange juice and an orange slice.

BLOOD ORANGE MARTINI

Steps:

• In a martini shaker combine all ingredients except the orange slices with a generous amount of ice. Shake vigorously for a few seconds. Strain the libation from the ice into a martini glass. Garnish with the orange slices.

BLOOD ORANGE CURD

Steps:

• Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
• Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
• Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.

BLOOD ORANGE CAMPARI SPRITZ

Steps:

• Pour Campari, vodka, and orange juice into a cocktail shaker with ice. Shake, then strain into a glass filled with ice. Add sparkling water and stir.

BLOOD ORANGE VINAIGRETTE

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.