Orange recipes
Published 9:00 pm Tuesday, March 22, 2005
Arugula with blood orange vinaigrette
1teaspoon minced shallot
1/4cup blood orange juice (juice of 1 to 2 oranges)
2tablespoons good quality olive oil
1/4teaspoon salt
1/8teaspoon ground white pepper
8cups arugula (about 5 ounces)
2blood oranges
1/2cup roasted salted Marcona almonds
To make the vinaigrette, whisk together in a small bowl the minced shallot, blood orange juice, olive oil, salt and pepper. Set aside while preparing the salad ingredients.
Wash the arugula and spin in a salad spinner or pat dry on paper towels. Use a sharp knife to slice the ends from the oranges, then remove the peel and pith from the oranges. Thinly slice the peeled oranges.
Place the arugula in a large bowl; add the orange slices and Marcona almonds. Drizzle with the vinaigrette and toss.
Serves four. Per serving: 203 calories; 5 grams protein; 12 grams carbohydrates; 4 grams fiber; 16 grams fat; 2 grams saturated fat; 0 cholesterol; 215 milligrams sodium.
Blood orange marmalade
6 blood oranges (may vary, to make 1 1/2 cups peel and 2 cups pulp)
1 1/2 cups water
Sugar (about 2 to 21/2 cups)
Wash the oranges. Remove the outer peel with a vegetable peeler and cut it into thin slivers. You should have about 1 1/2 cups sliced peel.
Cut away the white pith from the outside of the oranges. Cut the oranges into quarters, remove any inner pith and seeds, then cut into half-inch pieces. You should have about 2 cups cut-up oranges.
Combine the slivered orange peel, orange pulp and water in a 4-quart saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Cover and refrigerate 12 to 18 hours.
Measure fruit and liquid and add three-fourths cup sugar for each cup of fruit mixture. Stir well to combine.
Bring the mixture to a simmer and cook over medium heat to the jelly point (220 degrees), about 35 to 45 minutes. (Or test by placing a small amount on a chilled plate to see how it will set upon cooling.) If the marmalade seems to be simmering too hard, reduce the heat to medium low. Stir occasionally to prevent sticking.
Remove the marmalade from the heat and skim off any foam. Ladle into clean jelly jars, filling to one-half inch from the top. Wipe the rims and seal. Cool, then refrigerate.
Makes two half-pint jars. Each tablespoon: 64 calories; 0 protein; 16 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.
Blood orange blossom
6ounces blood orange juice
6ounces gin
2ounces simple syrup (see note)
4 twists blood orange peel
Pour the blood orange juice, gin and simple syrup into a cocktail shaker filled with ice.
Shake well and strain into chilled highball glasses filled with 4 or 5 ice cubes each. Garnish each with a twist of blood orange peel.
Serves four. Each serving: 98 calories; 0 protein; 5 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 1 milligram sodium.
Note: Make 2 ounces of simple syrup by dissolving 1/4 cup sugar in 1/4 cup water and simmering for a few minutes.
Blood orange white sangria
2cups dry white Spanish wine (such as Rueda)
2cups blood orange juice, strained (about 8 to 10 oranges)
1/4cup Cinzano bianco
1/4 cup sugar
1 blood orange, halved and sliced
1 lime, sliced
In a large bowl or pitcher, combine the wine, blood orange juice, Cinzano bianco and sugar. Stir in the orange slices.
Cover and chill 1 to 2 hours to blend flavors. Stir in the lime slices and serve.
Serves six. Each serving: 138 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 6 milligrams sodium.
