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 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 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.
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE
Steps:
- For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
- Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
- For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
- For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE
I have a blood orange tree in my front yard, and it is about that time again for us to bring in our "crop"... so I pulled out this favorite recipe of ours. This is from Bobby Flay -- and is delicious served with his Coriander Potatoes which I am also posting here!
Provided by Pianolady
Categories Lamb/Sheep
Time 51m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
- Strain, and whisk in cold butter.
- Season with salt and pepper to taste.
- Lamb Chops: Heat a large grill pan.
- Brush lamb chops with olive oil and season with salt and pepper.
- Grill on each side for 2 to 3 minutes.
- Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
- Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
- Enjoy!
Nutrition Facts : Calories 1278.1, Fat 95.5, SaturatedFat 38.8, Cholesterol 228, Sodium 314.4, Carbohydrate 39, Fiber 1.8, Sugar 30.6, Protein 51.4
SCALLOPS WITH BLOOD ORANGE GASTRIQUE
Categories Low Cal High Fiber Dinner Orange Scallop Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For blood orange gastrique:
- Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
- For scallops and brussels sprouts:
- Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.
PANCAKES WITH BLOOD ORANGE HONEY SAUCE
Pancakes with Blood Orange Honey Sauce Garnished with Strawberries. Could be served for breakfast or desert. Makes up to 12 pancakes which are 1/4 cups in size each or 4 very large pancakes. Created for RSC #11.
Provided by Chef floWer
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blood Orange Honey Sauce: In small saucepan, add honey, blood orange juice and cornflour, whisk well until sauce ingredients are blended.
- Put saucepan over a medium heat and bring mixture to a boil, whisking occasionally and cook until sauce starts to boil, then remove from heat.
- Whisk in butter until completely dissolved into the sauce. Set aside and allow cooling until pancakes are ready.
- Pancake: In a large bowl, add sifted flour, baking powder, salt and sugar, mix well and make a small well in the centre of the bowl with the dried ingredients.
- Add the egg in centre of the well, then add melted butter, slowly add milk and mix until smooth. (You may not need to add the entire 1 1/2 cups of milk, consistence of mixture needs to be smooth).
- Using the cooking spray, lightly oil pancake pan or non stick frying pan over medium heat.
- Once pan is hot, pour approximately 1/4 cup of pancake mixture onto the pan. Brown on one side of pancake then flip, brown other side of pancake, place cooked pancake onto a warm plate. Repeat this step until all the pancake mixture has completed. Note: Only flip once as pancake will become tough and not light.
- To assemble: Equally divided pancakes on four plates. Equally pour blood orange honey sauce on top of the pancakes and then add strawberries on top of the sauce.
- Enjoy.
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