Blood Oranges With Caramel Sauce And Cocoa Nibs Recipes

BLOOD ORANGES WITH CARAMEL SAUCE AND COCOA NIBS

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 SALAD WITH CARAMEL DRESSING

Steps:

• Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
• Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

BLOOD ORANGE TART WITH ORANGE CARAMEL SAUCE

Steps:

• For orange curd:
• Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.
• For crust:
• Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
• Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)
• Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.
• Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.

SPICED ORANGES WITH CARAMEL SAUCE

Steps:

• In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
• To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
• When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.

CARAMEL ORANGES

Steps:

• In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.

ORANGES IN CARAMEL SYRUP

Steps:

• Lightly oil a baking sheet.
• In a small saucepan, bring ½ cup of the sugar and 3 tbsp of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, about 5-6 minutes; immediately pour the caramel onto the oiled baking sheet and tilt the sheet to spread the caramel as thin as possible (use a pot-holder or towel as the baking sheet will be hot from the caramel); cool completely; break up the caramel into pieces; in a food processor, pulse the caramel pieces until chopped into pieces the size of chocolate chips; do not overprocess; the caramel chips can be stored in an airtight container for up to 1 week; if they stick together, give the airtight container a bang on the kitchen counter, and that should loosen things up.
• Using a small, sharp knife, peel the oranges, removing all the bitter, white pith; working over a heatproof bowl, cut between the membranes to release the orange sections; measure out ½ cup of the orange juice.
• In a small saucepan, bring the remaining 2/3 cup sugar and ¼ cup of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, anywhere from 5-7 minutes; remove the caramel from heat and add the reserved orange juice - avoid spatters- stir and cook over low heat until smooth; let cool slightly; pour the sauce over the oranges, cover and refrigerate for at least 2 hours, or overnight, stirring occasionally.
• To serve: Arrange the orange slices in dessert bowls; spoon some of the juices into each bowl and sprinkle with caramel chips; garnish with mint sprigs.

ORANGE CARAMEL SAUCE

Steps:

• Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
• Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)