BLOOD ORANGE SAUCE
Notes: If making sauce up to 2 days ahead, cover and chill. It also makes a refreshing dressing for a green salad or grapefruit segments.
Provided by wp
Yield Makes About 1 cup
Number Of Ingredients 5
Steps:
- In a 10- to 12-inch nonstick frying pan over high heat, mix orange juice, sugar, garlic, ginger, and chili flakes to taste. Boil until reduced to 1 cup, about 10 minutes; stir often. Use hot or cold.
- Nutritional analysis per tablespoon.
Nutrition Facts : Calories 35, Carbohydrate 8.8, Cholesterol 0.0, Fat 0.0, Fiber 0.0, Protein 0.2, SaturatedFat 0.0, Sodium 0.4
BLOOD ORANGE VINAIGRETTE
Steps:
- Gather the ingredients.
- Place all of the ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
- Drizzle over salad and enjoy.
Nutrition Facts : Calories 331 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, Sodium 2 mg, Sugar 2 g, Fat 36 g, ServingSize (4 servings), UnsaturatedFat 0 g
BLOOD ORANGE SAUCE RECIPE - (4.2/5)
Provided by SAEB
Number Of Ingredients 4
Steps:
- In a blender, place oranges, sugar, lemon juice, and orange zest and purée until smooth. In a small saucepan over low heat, add orange mixture, stirring occasionally until it thickens slightly. Drizzle blood orange sauce. Serve warm with maple syrup and powdered sugar.
BLOOD ORANGES WITH CARAMEL SAUCE AND COCOA NIBS
Blood oranges pair well with a simple caramel sauce and a sprinkling of earthy, nutty cocoa nibs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Cut top and bottom off 3 oranges to expose flesh. Stand each orange upright, and cut off peel (including pith) in vertical strips. Cut flesh into 1/4-inch rounds, reserving juice in a bowl. Juice remaining 2 oranges, adding enough juice to reserved juice to equal 1/2 cup.
- Make the caramel sauce: Prepare an ice-water bath. Bring sugar and 2 tablespoons water to a boil in a medium saucepan. Cook, stirring until sugar is dissolved; continue cooking until mixture is dark amber in color, about 6 minutes. Remove from heat, and slowly and carefully add butter, juice, and a pinch of salt, stirring until smooth (you should have 3/4 cup sauce). Transfer pan to ice-water bath, and let cool for 15 minutes.
- Divide orange slices among 4 shallow bowls, and top with caramel sauce and cocoa nibs.
BLOOD ORANGE CHICKEN
I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!
Provided by Christie Biggers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 12h45m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
- Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
- Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
- Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 19 g, Cholesterol 67 mg, Fat 19.2 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 201.7 mg, Sugar 14.4 g
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
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