ROASTED BLOOD ORANGES
These caramelized oranges take a little planning: You'll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have been caramelized. The result is a dessert that can be made a few hours in advance. The recipe can also be doubled. You can substitute plain mint leaves for the sugared ones. The best way to caramelize the oranges is with a torch. If you plan to run them under the broiler, use a baking sheet with sides because the oranges will give up some sweet juices, which you will want to capture to drizzle around the slices for serving.
Provided by Florence Fabricant
Categories dessert
Time 4h30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- If crystallizing the mint leaves, place them on a sheet of parchment paper. Brush lightly with egg white on both sides. Place sugar in a small mound and dip each coated leaf in the sugar, to cover both sides. Shake off excess. Place leaves on a plate to dry for about 4 hours or in a turned-off oven with a pilot light, until dry and crisp.
- Peel oranges, removing all pith. Cut each in 4 slices horizontally, removing any seeds. Refrigerate at least 2 hours. Place Demerara sugar on a plate and dip each orange slice in the sugar on one side. Use a butane or propane torch, or light a broiler with the rack as close as possible to the heat element. On a baking sheet lined with foil, place oranges, sugared side up. Use the torch to caramelize the sugar, or place slices under the broiler until the edges are seared. Allow to cool briefly, then coat with sugar and sear again. Place slices on a cooling rack and allow to sit at least 1 hour.
- Arrange slices on individual plates. Dot with a few drops of mint oil, garnish with the plain or sugared mint leaves and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 66 grams, Fat 0 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 60 grams, TransFat 0 grams
10 BEST WAYS TO USE BLOOD ORANGES
You'll love these tasty blood orange recipes! From salad to sorbet to cake, blood oranges bring such wonderful flavor to these easy dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a blood orange recipe in 30 minutes or less!
Nutrition Facts :
BRAISED ORANGE BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
- Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
- Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.
BRAISED BLOOD ORANGES
Provided by Sarah Dickerman
Time 1h10m
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Cut oranges into 1/16- to 1/8-inch-thick rounds. Arrange orange slices (in layers, if necessary) in 11 x 7 x 2-inch glass baking dish. Sprinkle with salt and rosemary; dot with butter. Pour in enough broth to cover oranges. Cover dish with foil.
- Place dish in oven; braise oranges until tender and rind looks translucent, about 1 hour. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm and remove from sauce before using.
BRANDIED ORANGES
Make and share this Brandied Oranges recipe from Food.com.
Provided by Jen T
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel oranges leaving no white pith.
- Slice crosswise into thin slices, or cut into segments and place in a serving bowl.
- Stir sugar and water together over a low heat until disolved and then boil for 2mins.
- Cool, add Brandy and Grand Marnier or Contreau.
- Pour over prepared oranges.
- Serve at room temperature with whipped cream and/or ice cream.
- Can be made ahead, (I have done this 2 - 4 days ahead) and stored in fridge. Bring to room temp to serve or if preferred serve chilled.
Nutrition Facts : Calories 302.9, Fat 0.2, Sodium 1.8, Carbohydrate 70.5, Fiber 4.2, Sugar 66.2, Protein 1.6
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