It’s a fact, blood orange, despite its shimmering colors and intoxicating flavor, is often shunned in our kitchen. But why ?
While it is not uncommon to find classic oranges in fruit baskets, the blood orange is forgotten. Unknown to some, intriguing to others, she impresses as much as she questions, so much so that we don’t bother with her. And that’s a shame !
How to cook blood orange?
Spoiler alert: the blood orange is an orange. No more no less. So it is prepared in exactly the same way as the standard orange! In juice, supremes, cakes, cocktails, tartares, sweet or savory salads, its tangy flavor is suitable for all preparations. Its huge plus comes mainly from its colors ranging from orange to purple to red. A nicely ribbed flesh which already calls for tasting.
How to collect blood orange segments?
To remove the segments, or supremes, of a blood orange, nothing could be easier. We start by cutting the base and the cap of the citrus fruit. Then with the blade of the knife, follow the curve of the fruit to remove the skin with the white part. When all the flesh of the fruit is raw, pass the blade of the knife between the flesh and a white membrane, and proceed in the same way along the second membrane to release the supreme. We repeat the operation for the entire fruit until we are left with only the membranes that we will not use. Obviously, we take care to preserve the juice which will also fit perfectly into our recipe.
Blood orange, combined with the heart of winter
When the temperatures are negative, the sky is gray, and the wind is severe, we only have one idea in mind: impatiently waiting for the return of sunny days to see the stalls become colored with juicy fruits. However, even in the heart of winter, you can enjoy yourself while doing your body good. Indeed, it is now widely known that oranges are an excellent source of vitamin C which helps fight fatigue and winter ailments, without being too high in calories (46.4 kcal/100g).
Still skeptical? With these high-flying recipes spotted on Pinterest, we will no longer be pining for the return of strawberries, but for that of the divine “blood orange”.
Sparkling blood orange vodka and tarragon cocktail
© Ashley Marti from the Local Haven blog
To make this fun winter cocktail, you start by preparing a syrup by heating water and sugar until the latter is completely melted. We add sprigs of tarragon and let it infuse for 2 hours. In the glass, we first pour tarragon syrup, then blood orange juice, vodka, before adding ice cubes and topping with sparkling water.
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Blood Orange Hibiscus Bars
© Taylor from the blog All purpose flour child
To make these sweet treats, we start by making a base of butter, sugar and flour, we line the bottom of a pastry rectangle, and we bake for 20 minutes at 180°C/th.6. We then prepare a hibiscus puree by mixing hibiscus flowers previously rehydrated in boiling water with their water. Separately, mix whole eggs, sugar, blood orange zest and juice, hibiscus puree and flour. Pour the mixture onto the already cooked base, and bake for 25 to 30 minutes. Leave to cool completely before cutting into bars and sprinkling with icing or snowing sugar.
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Blood Orange Chicken
© Amy from the House of Nash Eats blog
Delight, delight. To make this winter dish as desired, simply sear chicken thighs, skin side down, until the skin is crispy. We turn them over then add slices of blood orange and sprigs of rosemary on top, before putting them in the oven for 18 to 20 minutes at 210°C/th.7. We then remove the chicken and keep it warm before caramelizing sliced onion in the dish. Finally, we add blood orange juice, chicken broth, honey, rosemary and pepper and let it reduce until we obtain a syrupy sauce which we serve with the meat.
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Blood orange frangipane tart
© Sonali from the Sugar et al blog
Frangipane is prepared by mixing butter, sugar, hazelnut powder, flour, cinnamon powder, and blood orange zest. Cover a base with shortbread and bake for 20 minutes at 180°C/th.6. We then cover the top of the tart with orange marmalade. Once everything has completely cooled, add beautiful slices of blood orange, mint leaves and edible flowers on top.
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Blood orange vanilla marmalade
© Audrey from the blog Pardon your French
We cook the flesh of the blood oranges and the finely sliced skins for 1h30, taking care to remove all the white zest and the membranes between the supremes, with sugar, water, vanilla seeds, and juice. of lemon. We check the cooking with the plate test. To do this, simply pour a drop of marmalade on top, if after 1 minute it has thickened and set, the marmalade is ready to be poured into pots.
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Raw coconut and blood orange tartlets
© Em from the blog This rawsome vegan life
For this delicacy which requires no cooking, we mix together almonds, oat flakes, dates, coconut oil, lemon juice and fleur de sel until you obtain a thick paste. Fill 6 tartlet molds with it, and set aside to cool. We prepare the filling by mixing coconut cream, coconut oil, coconut sugar, lemon juice, cashew nuts, vanilla extract, and fleur de sel, and we distribute together in the tartlet molds. Leave to cool for 24 hours. Before serving, we decorate our tartlets with beautiful slices of blood orange and black sesame seeds.
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Blood orange vinaigrette
© Freda from the Aromatic Essence blog
For a refreshing vinaigrette, mix blood orange juice and zest with wine vinegar, olive oil, honey, mustard, salt and pepper. Served with a salad of young shoots, mozzarella balls, slices of blood oranges, and toasted walnuts.
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Burrata, blood orange and fennel salad
© Vy and Vu from the blog beyond sweet and savory
Finely slice half a fennel with a mandolin, and cut blood oranges, stripped of their skin, into slices. Place the burrata, fennel, orange slices and toasted hazelnuts on the plate, and season with olive oil, salt and pepper. Finish by adding fennel sprigs. A vitamin-rich and delicious salad.
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Cardamom and blood orange bundt cake
© Jess from the blog Choosing chia
For the dough, mix flour, baking powder, salt, orange zest and cardamom. Separately, mix eggs with sugar and vanilla extract until the mixture triples in volume, then pour in coconut oil. Then alternately add the flour mixture, almond milk, and orange juice. Pour the dough into a bundt cake mold, and bake for 45 to 50 minutes at 180°C/th.6. Once the cake is unmolded and cooled, a glaze made from icing sugar, blood orange juice and zest is poured over it. Finally, we decorate with chopped pistachios. Just beautiful !
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Blood orange tequila cocktail
© Tieghan from the Half Baked Harvest blog
For this vitamin-packed drink, we combine blood orange segments and zest, lime juice, pomegranate juice, grated fresh ginger, mint, and honey in a shaker. We add tequila, ice cubes, shake and filter the preparation into a glass. Add sparkling water and serve with a sprig of mint.
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Orange and blood orange pavlova
© Sarah from the Broma Bakery blog
We start by preparing a meringue crown which we cook for a long time so that it is completely dry. It is then garnished with whipped cream prepared by whipping up very cold whipping cream, with vanilla and sugar. Then we finalize the pavlova by harmoniously arranging slices of citrus fruits and chopped pistachios. Ideal for stocking up on vitamin C.
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Almond and blood orange cakes
© Michelle from the Michelle Bessudo blog
Mix together eggs, sugar, ricotta, and lemon and blood orange zest. Then add almond powder, baking soda, cinnamon powder, and salt. Pour the batter into muffin molds and bake for 30 to 35 minutes at 180°C/th.6. Decorate the top of each muffin with a glaze made by mixing icing sugar, blood orange juice, and lemon juice. We finish by decorating with a slice of blood orange on each cake. Serve with tea, of course.
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Black rice, feta and blood orange salad
© Léa from the Tangerine zest blog
We prepare a vinaigrette with blood orange juice, mustard, cider vinegar, olive oil, salt and pepper. Distribute cooked black rice, slices of peeled blood orange, and feta on plates, then add vinaigrette. A delight to enjoy warm or cold.
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Dutch baby pancake with buttermilk and blood orange
© Bella from the blog Ful Filled
What better breakfast (or brunch) idea than this giant pancake baked in a heavy skillet? A delight to serve topped with a generous dollop of crème fraîche and slices of blood orange. When tasting, we love the contrast in texture between the softness of the pancake, the fondness of the cream, and the freshness of the oranges.
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