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Tag Archives: Blood Orange

May 05 2008

Blood Orange & Lychee Nut Caipirinha

Posted in Cocktails

We had our friends D & JT over for a very belated birthday dinner. Originally, I was going to make Mexican food in honor of Cinco de Mayo, but they were going to be leaving for Mexico so I figured too much Mexican! We really wanted to do something different for this dinner party so we went with an Asian inspired theme.

If you are a regular reader, then you know my fear of “fish sauce”. I have been using a lot of recipes, lately, that all call for “fish sauce”. I am so naive that I thought it was the “oil” part of a dish and have been substituting just that, oil for fish sauce.

WAIT! There’s more »

Posted in Cocktails

May 25 2007

Blood Orange Curd and Vanilla Bean Macarons

Posted in Dessert|French

Okay … I am in love with Macarons. Not the coconut ones (or as my sweet 6 year old friend M. calls them … “the American ones”), instead the actual French ones! I am trying to master the recipe for M.’s sister’s tea party next week & as you will see from this photo, I have a lot of work ahead of me. Mine actually look like Driedels! Let me tell you, looks are deceiving as these babies ROCKED and they received more compliments from my astounding taste panel than I have ever had!

I used three recipes for them & varied them a bit: The actual cookie part – I used the Basic Macaron Recipe and flavored with almond extract. AS well I ground my own almonds. The filling I used two different ones: a Blood Orange Curd & an Italian Buttercream (flavored with Vanilla Beans).

A BIG THANK YOU to those of you who inspired me!!!

Posted in Dessert|French

May 11 2007

Arugula Salad with Vine Ripe Tomatoes

Posted in Salads

Arugula Salad with Vine Ripened Tomatoes and a Blood Orange & Olive Oil Dressing and fresh cracked pepper!

Posted in Salads

May 07 2007

Vegetarian Enchiladas washed down with Blood Orange Margaritas

Posted in Cocktails|Vegetables

We started the evening with Blood Orange Margaritas and Organic Corn Tortillas with Eggplant Salsa – we are crazy for Eggplant right now! Next we moved to a Vegetarian Enchilada with a roasted tomatillo chiptole sauce. I have to say the veggies were cooked just enough with alittle crunch & the sauce had a nice bite of spice with an under tone of smokiness . Went nicely with the Margaritas! Dessert was Zest of Blood Orange madelines dipped in a semi-sweet Scharfenberg Chocolate. Time to hit the couch with a bit of Port and a good movie … Now, what restaurant offers that type of service!

Recipe: Blood Orange Margaritas

* Courtesy of Food and Wine Magazine

1/4 teaspoon finely grated fresh ginger
1/4 cup plus 1 tablespoon fresh blood-orange juice
3 tablespoons tequila
1 tablespoon Cointreau
1 tablespoon fresh lime juice
Lime slice, for garnish

DIRECTIONS
Put the grated ginger in a small sieve set over a small bowl and press to extract the juice. Combine the ginger juice with the orange juice, tequila, Cointreau and lime juice in a cocktail shaker filled with cracked ice and shake vigorously for 10 seconds. Strain into a chilled cocktail glass, garnish with the lime slice and serve.

Posted in Cocktails|Vegetables

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