Recipe: Five recipes using Blood Oranges for Nana Lee/MA

Here are more recipes for you to try if you like. I have not tried any of them but they all sound delicious to me:-)

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ARUGULA, BLOOD ORANGE, AND BLUE CHEESE SALAD
Bon Appetit, March 2001
Servings: 6

10 cup arugula - (packed) abt 6 oz
1/2 cup crumbled blue cheese
2 blood oranges
1/4 cup olive oil
1/4 cup fresh lemon juice
Salt to taste
Freshly-ground black pepper to taste

Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over; toss to blend. Season with salt and pepper. This recipe yields 6 servings.

Comments: Pink grapefruit can be used if you can't find the blood oranges.

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BLOOD ORANGE BELLINI
Source: Mario Batali
Servings: 16

Champagne flutes
1 (750 ml) bottle prosecco
1 quart blood orange juice, or 15 blood oranges, juiced

Place the flutes in the freezer. Chill the prosecco on ice for 30 minutes.

Open the prosecco and let it stand at room temperature for 5 minutes. Pour 2 ounces of blood orange juice into each glass. Fill to within 1/2-inch of the top of the glass with prosecco and serve.

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BLOOD ORANGE TART
Source: Emeril Lagasse
Servings: 8-10

PASTRY:
2 teaspoons unsalted butter, softened at room temperature
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon lemon zest, finely grated
1/2 cup confectioners' sugar
12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into pieces
1 egg
1 teaspoon orange-flavored liqueur (recommended: Grand Marnier)
FILLING:
3/4 cup fresh blood orange juice
1 orange, zested and zest finely grated
1/4 cup dark brown sugar
1/3 cup mascarpone cheese
3 large eggs
3 egg yolks
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier), optional
Confectioners' sugar, for garnish, optional

Butter an 11-inch fluted tart pan with a removable bottom with 2 teaspoons of butter and set aside.

Make the pastry by combining the flour, salt, lemon zest, and confectioners' sugar in a mixing bowl. Add the butter and, using a pastry cutter, 2 knives, or your hands, work in butter until mixture resembles coarse crumbs. Combine the egg and orange liqueur in a small bowl and add to the flour mixture. Using a fork, stir until the mixture just comes together. Turn dough out onto a lightly floured surface and knead just until a dough is formed. Shape into a flattened disk, wrap in plastic, and transfer the dough to the freezer for 15 minutes.

Place the dough on a floured surface and roll into a 13-inch round. Transfer dough to the prepared tart pan and ease dough into the edges and up the sides of the pan. Trim excess dough. Transfer to the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Remove the tart shell from the refrigerator and prick it all over with the tines of a fork. Line the pastry with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake the crust until the edges just begin to turn golden, about 15 minutes. Remove from the oven and remove the pie weights and aluminum foil and bake for an additional 10 minutes, or until the crust is light golden brown. Remove from the oven and set aside on a wire rack to cool.

Make the filling by combining the blood orange juice, orange zest, brown sugar, and mascarpone in a mixing bowl; whisk until smooth. Add the eggs and egg yolks, 1 at a time, beating after each addition. Add the liqueur and stir until smooth. Pour the filling into the cooled tart shell. Bake until the filling is lightly browned in spots and the crust is golden, about 25 minutes. Let cool completely. Dust with confectioners' sugar and serve.

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ANGRY SHRIMP WITH CITRUS/SPINACH SALAD
Source: Michael Chiarello
Servings: 8

FLOUR MIXTURE:
1 cup all-purpose flour
1 1/2 tablespoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground pepper
SALAD:
2 blood oranges, peeled and sectioned, pith removed
2 tangelos, peeled and sectioned, pith removed
2 grapefruit, peeled and sectioned, pith removed
Salt and pepper
Extra-virgin olive oil
2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on
6 large cloves garlic, thinly sliced
2 serrano or jalapeno peppers, thinly sliced
1 1/2 cups basil leaves, stemmed and cleaned
1 tablespoon orange, julienned
1 bunch basil, cleaned
3 cups pre-washed spinach, stems removed

Mix the flour mixture for shrimp:
Combine the ingredients and set aside in container. This step can be done the day before dinner.

Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).

Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.

Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.

Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

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BLOOD ORANGE, GRAPEFRUIT, AND POMEGRANATE COMPOTE
Source: Gourmet, January 1995
Servings: 6

1 1/2 cups dry white wine
1/4 cup dry Sherry
1/4 cup honey
1/2 cup firmly packed light brown sugar
6 pink grapefruits
3 blood oranges or 1 1/2 navel oranges
1 pomegranate

In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until cold.

Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranate and squeeze gently to yield seeds with juice. Divide citrus sections, pomegranate seeds and juice, and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour. Stir compote before serving.