Recipes for Shabbat

Oranges

By Eileen Goltz

Winter is not usually a season that we cruise the produce section of our favorite grocery and expect to find interesting fresh fruit and vegetables. We can find all the dried, canned and frozen stuff we want in other sections of the store.

But, unless we want to pay a premium for stuff that's been imported from Mexico, California or a third world country we're stuck with apples and bananas and what ever doesn't look like it's been sitting around for a couple of months. It's when I don't think that I'll ever see another piece of fruit that I'd like to bring home that the Clementine oranges and blood oranges come into season.

There are three varieties of blood oranges, Moro, Tarroco, and Saguinelli and they are available from late December to early May. The name Blood orange comes from their deep pink or deep reddish color of the pulp. Blood oranges tend to be smaller than average oranges and their flavor has been likened to a combination of raspberry and strawberry crossed with an orange. Their rich red color makes for vivid dressings and sauces. I always buy extra and freeze the juice to use later.

Clementine oranges are much smaller than blood oranges are usually sold in a small crate. They are easily distinguished from other members of the mandarin orange family by their thin skin and lack of seeds. Clementine oranges are in peak season from November thru March.

When choosing your Blood Oranges and Clementine oranges, look for thin-skinned fruit with smooth lightly textured skin. Avoid fruit with soft spots, dull and faded coloring or rough, grooved or wrinkled skin. Store them at room temperature for up to one week or refrigerate up to two weeks.

Both these oranges are wonderful when eating all by themselves but they can both be used in any recipe that calls for oranges or citrus. They add a unique and piquant flavor to both savory and sweet dishes as well as make a colorful garnish, and add a decorative touch to a fruit bowl.

NOTE: One Blood Orange will make about 1/2 cup. To juice Blood Orange, first soften citrus by rolling on a firm surface, then slice in half and juice with orange juicer.

BLOOD ORANGE DRESSING (dairy or pareve)

2 whole Blood Oranges
1/2 cup sour cream or mayonnaise

Combine 1/2 cup sour cream or mayonnaise and 1 1/2 to 2 tablespoons blood orange juice. Blend well and chill until ready to use. Spoon over your favorite green salad. Makes 1 1/2 cup dressing

BLOOD ORANGE ASIAN SLAW (pareve)

A Note about Cabbage

1. Detach the loose leaves (“wrapper leaves”) and discard.

2. Core the cabbage and split the head in half, allowing the leaves to be peeled away more easily.

3. Peel the three outermost layers (approximately six leaves, not including wrapper leaves) off the head.

4. Carefully check these six leaves. The most practical way to check is to hold the leaf above direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.

5. if no insects are found on these six leaves, then they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use.

6. If three or more insects are found on the first six leaves, the remaining leaves must be thoroughly washed and checked prior to use.

Alternate method:

This alternate method is recommended when cabbage quarters need to remain tightly packed so that they may be shredded easily. It should be noted that the outer leaves of the quarter sections could be removed, checked and put back to facilitate shredding.

After completing steps 1 - 3 above, the outermost six leaves may be discarded, without inspection, and the remaining head may be used without further checking. It is recommended, but not required, that the remaining head be washed before use.

In summation, heads of cabbage may only be used if the first six leaves were inspected and found clean (preferred method), or discarded without any inspection (alternate method).

2 cups Napa Cabbage shredded
1 cup snow peas cut into 1 inch slivers
1 cup Daikon peeled and julienned 1/8 inch thick
1 cup fresh bean sprouts or (water-pack) rinsed and drained
1 cup carrots, shredded
1/2 cup red bell pepper diced 1/4 inch
1/2 cup roasted peanuts salted (you can use honey roasted)		 Vinaigrette

1 1/2 tablespoons ginger, minced
1 1/2 tablespoons sesame oil
1/4 cup soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 1/2 tablespoons lime Juice
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
 

Make the vinaigrette ahead of time and let it cool. In a large salad bowl combine the cabbage, snow peas, daikon, bean sprouts carrots and red pepper. Mix to combine and add the Vinaigrette. Toss gently and add the peanuts just before serving peanuts and toss just before serving.

Asian Slaw Vinaigrette:
In a small sauce pan over medium heat, combine the sesame oil, ginger, and garlic; stir and keep on heat for 2 minutes. Remove pan from the heat and add the soy sauce, vinegar, sugar, lime juice and pepper. Mix to combine and let cool. The vinaigrette can be prepared up to 1 week ahead of time and refrigerated. Serves 4 to 6.

BLOOD ORANGES WITH CHOCOLATE SAUCE AND CINNAMON CREAM

6 Blood Oranges, peeled, seeded and segmented
2 cups sugar		 2 cups water
1 cinnamon stick
1 tablespoon lemon juice

Bring sugar and water to boil in heavy based pan. Continue to boil for 5 mins, reduce heat and add oranges, the cinnamon stick and the lemon juice. Cook the liquid over low heat for 20 minutes. Remove the orange segments and let them drain slightly and then place them in a compote dish. Spoon the warm chocolate sauce over the top and add a dollop of the cinnamon whipped cream.

Chocolate Sauce
1 cup whipping cream
1 cup semi sweet chocolate
1 teaspoon vanilla
1/8 teaspoon cinnamon

In a saucepan combine the chocolate, whipping cream, vanilla and cinnamon. Melt the mixture over a low heat, stirring until the chocolate is melted and the mixture is smooth. Serve the sauce warm over the poached oranges

Optional Cinnamon Cream
1 cup whipping cream
1 teaspoon ground cinnamon
1/3 cup powdered sugar

In a bowl of an electric mixer combine all the ingredients. Beat until the mixture forms stiff peaks. Spoon a dollop over the chocolate sauce. Serves 4.

CLEMENTINE SALSA
This vibrant, tangy fruit salsa is perfect paired with roasted poultry or fish.

4 Clementine oranges, peeled, chopped
1/2 small red onion, diced
1 small jalapeno pepper, seeds removed, minced		 2 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon extra virgin olive oil
1 teaspoon honey

In a bowl combine the Clementines, red onion, jalapeno and cilantro. Mix and set aside. In a bowl combine the lime juice, oil and honey and whisk to combine. Stir the chopped Clementine into the dressing and mix to combine. Cover and refrigerate for at least 1 hour. Makes 4 servings, about 1/3 cup each.

BLOOD ORANGE SPINACH SALAD WITH PINE NUTS
Starring sweet, flavorful Blood Oranges and spinach, this taste bud-tantalizing salad is rounded out with fresh parmesans.

2 to 3 Clementines, segmented or sectioned
3 to 4 ounces fresh Parmesan cheese shredded		 3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach

Lemon-Blood Orange Vinaigrette Dressing
1 peeled Blood Orange
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place the spinach in a salad bowl. Arrange the Blood Orange segments, cheese and nuts over the baby spinach. Drizzle the dressing over salad or serve on the side. Makes 4 servings. For the dressing, Combine all dressing ingredients in a blender or food processor and process to combine. Serves 4 to 6.

CITRUS COMPOTE

2 navel oranges, peeled
2 blood oranges, peeled
2 Clementine, peeled
1 white grapefruit 		1 pink grapefruit
1/2 cup sugar
2 cups sweet white wine
Lime rind strips

Peel, section, and seed the oranges, Clementines, and grapefruits. Combine them in a bowl and set them aside. Cut the rind of 1 of the oranges into thin strips. In a saucepan combine the orange rind strips, sugar, and wine and cook until the mixture boils. Reduce the heat and simmer, stirring constantly, 15 minutes or until the liquid is l thickened. Twist the lime rind strips into 6 individual compote glasses or bowl and divide the fruit between the 6 bowls. Pour the warm syrup over fruit and serve. Serves 6.

ROAST BEEF AND BLOOD ORANGE SALAD
Oranges and roast beef make a refreshingly light lunch or dinner.

5 medium Blood oranges, peeled, segmented and cut into pieces
4 cups torn lettuce leaves
1/2 cup shredded carrots
1 cup bean sprouts 		3 cups roast beef strips or 1/2 pound deli roast beef cut into pieces
1 cup thinly sliced half-rings of red onion
12 avocado slices
Citrus Dressing

Place the beef slices and orange pieces in a large salad bowl. Toss to combine then add the lettuce, bean sprouts and carrots and toss to combine. Pour the dressing over the salad and toss gently to coat. Spoon the salad onto 6 plates. Garnish plate each with 2 avocado slices.

Citrus Dressing
1 blood orange
1/3 cup oil
1 tablespoon lime or lemon juice
1 tablespoon shredded orange peel
1 tablespoon chives
1 teaspoon sugar
1/4 teaspoon pepper

Cut the orange into halves. Squeeze the juice; you should have about 1/3 cup. Combine the juice with the oil, lime juice, orange peel, chives, sugar and pepper in a jar with a tight-fitting lid. Cover and shake vigorously.

BLOOD ORANGE CHEESE CAKE (dairy)

6 large Blood oranges
1/2 teaspoon vanilla
3 eggs, beaten
2/3 cup sugar 		1 pound cottage cheese, small curd
6 tablespoons butter or margarine
2 cups graham cracker crumbs

Preheat oven to 325. Butter 9" pie dish or spring form pan with some of the butter or margarine (1 to 2 tablespoons. Melt remaining butter and mix it thoroughly with the graham cracker crumbs. Press mixture evenly on bottom and up sides of dish or pan. Peel 5 of the blood oranges. removing all peels and with the white pith. Separate into extract wedges and arrange them evenly in two layers on top of the crust. Squeeze the juice from the 6th blood orange into a mixing bowl. Add the vanilla extract and eggs. Beat in the sugar and then the cottage cheese until the mixture is smooth. Pour the batter over the blood oranges and bake for 35 minutes in a preheated oven or until firm. Increase heat to high and brown top of cake for a few seconds. Cool, then refrigerate overnight.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.

© Eileen Goltz 2003

Shabbat Shalom

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