As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (https://recipedoodle.com/2015/03/27/blood-orange-negroni-and-cava-sangria-and-blood-orange-ginger-margarita-and-sicilian-75-and-blood-orange-champagne-cocktail-and-blood-orange-french-75/), I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.
GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE
8 ounces goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 teaspoon coarsely ground black pepper
fresh lemon juice
18 1/2-inch thick slices French baguette, toasted
Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.
Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.
Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
Recipe adapted from Bon Appetit, December 2007
ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA
3/4 cup walnut halves
8 carrots, peeled and sliced on the diagonal 1/2 inch thick
3 beets, scrubbed
salt and freshly ground black pepper
1/3 cup plus 1 tablespoon olive oil
1 rosemary sprig
2 thyme sprigs
2 garlic cloves
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon finely grated orange zest
3 blood oranges
1 tablespoon snipped chives
2 teaspoons thyme leaves
Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.
Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.
Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.
Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.
Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.
In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.
Recipe adapted from Food and Wine, September 2007
BLOOD ORANGE PANNA COTTA
1/2 cup milk
1 cup blood orange juice
1 cup cream
1/2 cup sugar
In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.
In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.
Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.
Recipe adapted from Cooking with Paula Deen, January/February 2012