Burnt Oranges With Rosemary Food

BURNT ORANGES WITH ROSEMARY

Steps:

• Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
• On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
• To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

BURNT ORANGES WITH ROSEMARY

Steps:

• Step 1: Cut both ends off the oranges. One at a time, using a sharp paring knife, remove the peel and all the white pith from each orange in strips, working from top to bottom all the way around the orange. Cut the oranges crosswise in half and place them on a plate cut side up. ShareTweetPin84 Shares Step 2: Sprinkle the rosemary leaves over the oranges, and push some of the rosemary leaves into them so they adhere. Sprinkle half the sugar on top. ShareTweetPin84 Shares Step 3: Heat a chapa or large cast-iron skillet over medium-high heat. Spread the remaining sugar on the cooking surface and when it begins to melt, put the oranges cut side down on the sugar. Do not move them for 3 to 4 minutes, and adjust the heat so that the cut side burns nicely but does not smell acrid and the oranges are softened. ShareTweetPin84 Shares Step 4: Transfer "burnt" side up to individual plates. Spoon the yogurt next to the oranges. Drizzle the burnt sugar and juices from the pan over the oranges and yogurt, and serve. ShareTweetPin84 Shares

BURNT ROSEMARY ORANGE SPRITZ

Steps:

• For the Ice Ring:.
• Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
• For the Simple Syrup:.
• In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
• For the Punch:.
• Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
• Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.

BLOOD-ORANGE SALAD

Steps:

• Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
• Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.