By Ginny Mahar
Chock-full of tender bits of candied peel, this bittersweet blood orange marmalade recipe, adapted from A Passion for Preserves by Frederica Langeland, has a fruit-forward flavor, and is wonderful spread on toasted English muffins or crisp baguette.
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Food writer and cooking instructor Ginny Mahar currently resides in Missoula, Montana. Read about her mission to bring people back to the table on her blog, www.thesundaydinnerrevival.com.
A granita is a light, simple, refreshing iced treat that doesn’t require an ice cream maker. Stirring the mixture periodically as it freezes gives the granita its characteristic fluffy, granular texture. Blood oranges are in season right now; they have a wonderful ruby flesh and pleasant sweet-tart juice. You can substitute regular fresh orange juice or tangerine juice. This three-ingredient dessert has an added benefit: One serving provides more than 100 percent of your vitamin C needs for the day.
2 cups water
3/4 cup sugar
2 cups fresh blood orange juice (about 12 blood oranges)
Combine water and sugar in a small saucepan. Bring to a boil and stir to dissolve sugar. Remove from heat and cool to room temperature. Stir in juice. Pour mixture into an 8-inch square dish. Freeze 4 hours or until frozen, stirring with a fork every 30 minutes. Scrape surface of granita with a fork before serving.
Serves 8
By Alison Ashton
I dare you to attach the word “deprivation” to this salad. The bitter blood orange, the earthy miso, the crunchy fennel, the hit of sweet juice and the bite of arugula all come together in a festival of flavors and textures.
1/4 cup freshly squeezed orange juice (not blood orange)
2 tablespoons white miso paste
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
salt and freshly-ground black pepper to taste
1/2 pound arugula
2 fennel bulbs, thinly sliced
2 tablespoons finely chopped fresh mint
1 small red onion, peeled and thinly sliced
2 blood oranges, peeled and cut into 1/2-inch pieces
2 tablespoons toasted pine nuts
Shake together orange juice, miso, oil, sugar, ginger and a pinch of salt and pepper in a tight-sealing jar.
Toss together arugula, fennel, mint and onion. Drizzle dressing over top and toss well. Divide mixture among four plates. Arrange orange sections and pine nuts on top.
Serves 4
