HOME > Chowhound > Home Cooking >

Discussion

Anyone cooking or making cocktails with blood oranges right now?

  • 35
  • Share

Ottolenghi has some nice recipes here: http://www.theguardian.com/lifeandsty...

was wondering what other things people are up to with the bitter beauties..

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Mix the juice with Sarabeths Blood Orange Marmalade. Heat together in small saucepan. I use it as a sauce for salmon or other fish which are similar.

    1. Just a mention that there's a big difference in blood orange varieties. I don't know how many there are, but in the Boston area it is virtually always the Moro variety that is offerred in supermarkets. Moro is on the bitter side. I've tried them numerous times over the years, and no longer buy them. The last time I saw the Tarocco variety was in Trader Joe's, several years ago. The bag said they were from Italy. This is the type I enjoyed when first introduced to blood oranges, in Italy, decades before they were grown and sold America. The Tarocco is very juicy, sweet, and far less acidic than the Moro and any other orange variety I have ever encountered. In my limited experience, it seems that the Taroccos have darker skin and flesh than the Moro. The Moros I've had had little to no red streaking in their flesh. The Tarocco flesh ranged from half to entirely red. Perhaps the prettiest dessert I ever made was to fan thinly-sliced rings of peeled Tarocco on a dessert plate, put a scoop of honey-sweetened mascarpone in the center, then drizzled with the wonderful pomegranate glaze TJ's once carried.

      3 Replies
      1. re: greygarious

        sounds really good! I have no idea what variety of blood orange we have here in SF.

        1. re: greygarious

          The Italian blood orange IGP (Arance rosse), from Sicily, has three main types, tarocco, moro, and sanguinello. The tarocco ranges from not red at all to red but usually not very. The moro (whose name means "moor" or dark) and sanguinello ("blood" plus a diminutive suffix) are the reddest and the ones most likely to be used for juice. The tarocchi, which are the most highly prized of the blood oranges, are themselves are subdivided into various groups and cover quite a spectrum of size and quality. The best of the best are large, usually sort of teardrop shaped, and have a very soft skin just begging to be candied (provided they were not sprayed with pesticides, of course). These are hard to find outside eastern Sicily, much less at Trader Joe's. I have a feeling I have said all this in another thread, so forgive the repetition.

          1. re: mbfant

            That's fantastic-Thank you. Putting this in my notes!

        2. I'm making a blood orange honey almond cake as I type this, it's in the oven now.

          1. This year we have been getting very deep red ones which are like navel oranges in construction, quite bitter and sweet both. Using them in salads but mostly just eating them out of hand.

            1. I had a champagne cocktail with blood orange juice last weekend, delicious and pretty too!

              1 Reply
              1. re: Ttrockwood

                Just tried this!

              2. Will be making a salad with blood orange and sliced beets on greens in a vinaigrette tonight

                1. The Garum Factory has had two good blood orange recipes recently:
                  http://thegarumfactory.net/2014/01/24...

                  and

                  http://thegarumfactory.net/2014/01/17...

                  Both very good, but the salad in the first is just dynamite.

                  1 Reply
                  1. re: Splendid Spatula

                    Thanks for the links! i've never seen that site. wow, alot of rich imagery for each recipe!

                  2. We're on the same wave length. Today I purchased blood orange soda from Whole Foods and blood oranges from TJ's. I am making a spiced blood orange punch for brunch tomorrow. Goes like this:

                    Spiced Blood Orange Champagne Punch

                    These measurements serve 3 to 5 people so adjust accordingly for a punch bowl
                    Ingredients:
                    3 cups freshly squeezed blood orange juice
                    3 tablespoons sugar
                    1 cinnamon stick
                    2 whole star anise
                    1 cup dry white wine
                    1 bottle blood orange soda
                    1 (500ml) bottle brut champagne, chilled

                    1. Place the blood orange juice, sugar, cinnamon and star anise in a small pot and bring to a boil, over medium-high heat.
                    2. Once the mixture begins to boil, reduce the heat to medium/medium-low and simmer until the liquid has reduced by half, 30 to 40 minutes.
                    3. While the mixture is still hot, stir in the white wine until completely combined. Allow to cool before placing in the refrigerator to chill, at least 2 hours.
                    4. When ready to serve, place 3 tablespoons of the blood orange mixture into the bottom of each glass and top with 50/50 chilled blood orange soda champagne (about ½ way to 2/3 of the way full).

                    4 Replies
                    1. re: HillJ

                      that sounds great! I've tried a few things..
                      made meringues with blood orange strawberry compote and a G&T! photographed, simultaneously consuming them in my studio...
                      http://www.chow.com/food-news/146124/...

                      1. re: helmut fig newton

                        Unbelievable diversity in those recipes, clever too!

                        1. re: helmut fig newton

                          Wow! Gorgeous pics! That drink sounds brilliant.....

                          1. re: Ttrockwood

                            Thanks! Give it a try! Made it with vodka also but thought the gin was more interesting. used Brokers gin..

                      2. I slice a blood orange thinly and put in on salmon filets with grated fresh ginger, a sprinkle of salt, and a dab of butter. I wrap the filets in parchment paper packets and heat in the oven.

                        1. Blood orange panna cotta.
                          I froze a good bit from last year-time to make this again!

                           
                          6 Replies
                          1. re: monavano

                            That looks so inviting, mona!

                            1. re: monavano

                              that looks really tasty!

                              1. re: helmut fig newton

                                It's really delicious, fairly easy to make, and best of all, can be made ahead of time.
                                I served this, in a smaller ramekin, alongside a chocolate pot de cream, for a little tart bite, and a little chocolate satisfaction.

                                1. re: monavano

                                  Please could we have a recipe Mona? I want to make this in the test kitchen...

                                  1. re: helmut fig newton

                                    Sorry to get back to you so late!
                                    http://www.bonappetit.com/recipe/bloo...

                                    I omitted the cardamom.

                                    1. re: monavano

                                      oh nice-thanks!

                            2. i have a blood orange tree in my front yard. i'm looking for inspriration.....

                              1 Reply
                              1. re: perk

                                I'm officially envious ;)

                              2. Re cocktails I've found this new (to me) liqueur called Solerno Blood Orange... I think it's from sicily? Anyway it imparts a real nice blood orange flavor note to a basic margarita. Not bad to sip on it's own, and a nice sipping blend 50-50 or so with DeKuyper O3 or your favorite orange liqueur.

                                1 Reply
                                1. re: TombstoneShadow

                                  I'll have a look for that. You just reminded me. I wanted to make blood orange digestifs before the season is over!

                                2. I'm going to try these miso blood orange scallops.

                                  http://kitchenetteblog.com/2014/01/mi...

                                  Last season I did a cocktail with ginger simple syrup, bourbon and blood orange juice. Huge hit, even with those who don't love bourbon.

                                  2 Replies
                                  1. re: TSAW

                                    TSAW did you try this recipe yet?

                                    1. re: helmut fig newton

                                      No helmut not yet. You?

                                  2. We've made Robert May's Poached Salmon using red wine and blood oranges many times over the years; after first seeing the recipe on the old "Two Fat Ladies" cooking show from the UK. I was suspicious with regard to red wine and salmon but when it's all put together it is very good.

                                    There are more than a few recipies online if anyone is interested and wants to Google.

                                    1 Reply
                                    1. re: vanderb

                                      Yes! A recipe from the 1600's!

                                    2. In the process of making blood orange digestifs!
                                      http://www.chow.com/food-news/147242/...