Intriguing name, isn’t it—Blood Oranges? Named blood oranges because the flesh has a very deep red color, but more often they have areas of dark red and areas of orange. Their unique color and their hint of raspberry-like flavor will excite your kid’s (or the kid in you) into eating these.
Of course the best way to enjoy them is just to eat them. Like all oranges they supply a lot of vitamin C, anti-oxidants, lutien, and plenty of fiber. Oranges are refreshingly low calorie and are moderately low glycemic index, meaning it levels out your blood sugars and avoids a sugar rush or crash.
Blood Oranges originated in ancient Sicily natural cross between a pomelo and a tangerine In Italy they are often used in cooking, baking and drinks. Italians make a wonderful Olive Oil Cake, an easy quick bread, with refreshing citrus flavors, usually lemon and often orange. So here is our recipe for Blood Orange Olive Oil Cake which combines the healthy anti-oxidants of olive oil with those in oranges. It’s guaranteed to brighten up your winter day.
Blood Orange Olive Oil Cake
- 3 Blood Oranges
- 3/4 cup sugar
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed blood orange juice from the zested orange
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup fruity olive oil
- Preheat oven to 350 F. Then butter or oil the inside of a 8”x4” bread loaf pan.
- Zest and juice 1 orange, reserving each zest and juice separately.
- “Supreme” the two remaining oranges (to “supreme” an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Break up segments with your fingers to about 1/4-inch pieces.
- Add zest to sugar in a large bowl and mix both well to incorporate zest into the sugar. Stir in buttermilk and juice. Add eggs one at a time, mixing well with each addition. Stir in vanilla.
- Whisk flour, baking powder, baking soda and salt together in a separate bowl. Whisk into eggs. Fold in olive oil a little at a time. Gently fold orange pieces into the batter.Pour into prepared pan.
- Bake until golden on top and center of a knife comes clean when inserted in the middle, about 1 hour. Remove and cool on rack 10 minutes. Remove from pan and cool completely. The flavors will develop if the cake can sit for several hours or overnight.
Oven Grilled (Broiled) Feta with Blood Orange, Red Pepper and Mint Salsa
Here is your super appetizer for next week’s Super Bowl. Test drive it this weekend for yourself; make it for applause at a Super Bowl party the following weekend.
Feta cheese lends itself well to broiling/ grilling; it browns nicely and softens somewhat, yet tend not to lose it’s shape. Serves 4 as an appetizer.
Blood orange and mint salsa ingredients:
- 1 blood orange, skin, seeds and membrane removed, cut in 1/4? pieces
- 1 small sweet red pepper, stemmed and seeded, finely dinced
- 1 small red onion, finely diced
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- Combine all the ingredients together in a large bowl and mix well
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1/2 pound block of feta cheese
- 1/4 cup extra-virgin olive oil
- Fresh whole mint leaves for garnish
- Toast cumin and coriander seeds in a dry skillet over medium heat until fragrant, about 30 seconds.)
- Transfer to a mortar with pestle.
- Add peppercorns. Grind until fine. (Or mix about 3/4 tsp ground cumin, 3/4 tsp ground coriander, and 1/3 tsp. coarsely ground black pepper and do not toast the ground spices.)
- Preheat oven broiler. Drain feta and pat dry with a kitchen towel. Pat spices on all sides of feta. Cut in 1/2? slices. Arrange feta slices in a baking pan. Drizzle with olive oil. Broil in oven until edges turn golden.
- Arrange slices on a serving plate. (I like to try and return it to its original block shape.) Spoon olive oil around feta. Top feta with salsa. Garnish with mint leaves.
Serve immediately with crusty Wohlner’s Sourdough or Wohlner’s Baguette. Grab some Wohlner’s Tzaziki from our deli display and also serve that with Wohlner’s Sourdough and Baguette.
- Pinot Gris
- Sauvignon Blanc