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
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.
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
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)
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
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.
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.
This vibrant, tangy fruit salsa is perfect paired with roasted poultry or
|4 Clementine oranges,
1/2 small red onion, diced
1 small jalapeno pepper, seeds removed, minced
|2 teaspoons chopped
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
|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
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
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,
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.
Goltz, a professional chef and caterer, is the author of the new
cookbook, Perfectly Pareve.
© Eileen Goltz 2003