We'd argue blood oranges taste even better than limes in a margarita; too bad they're out of season right now. Thankfully, we've arrived armed with a pint of blood orange sorbet and our favorite tequila to create a thirst-quencher fitting for Spring and Summer: the blood orange sorbet margarita. With its slushy, creamy consistency and its citrusy punch, we promise it'll be your next go-to drink on a hot day. Watch the video to learn more.
Produce in vivid red hues might seem hard to come by, but interesting enough, in our colorful produce tour, orange produce was even harder to track down. As it turns out, the options are pretty straightforward — oranges, carrots, and golden bell peppers — but that doesn't make them any less full of flavor. Find out what to do with them when you keep reading.
Are you a sucker for a morning glass of orange juice? Or do you prefer to eat an orange instead? Oranges are packed with vitamin C, the little miracle vitamin that helps protect against immune system deficiencies and cardiovascular disease.
The National Institutes of Health (NIH) recommends a daily intake of 75mg of vitamin C each day for women, and 90 mg per day for men. To get an idea of how much that actually is, a medium sized orange contains 69.7 mg of vitamin C, whereas a cup of orange juice provides 97 mg of vitamin C. But overall, which is better? Eating an orange or drinking orange juice?
Pros of Orange Juice
For more on how juice and oranges compare keep reading.
At his oil demonstration, while squeezing a lemon into a bowl of freshly cut avocado, Fabio Viviani said, "If you're afraid of seeds, I'm sorry." He didn't bother to pick out seeds that had fallen from the lemon into the avocado and pointed out that there's really no harm in consuming the seeds of citrus. Normally I'm nitpicky about getting seeds out of salads and such, but maybe from now on, I'll be more like Fabio. How about you? If a seed drops into a dish, say guacamole, are you careful to pick it out?
After making a blood orange margarita, I had a couple of blood oranges lying around. Thus, I decided to juice them and use them in another cocktail — this time with gin as the base spirit. The resulting drink is packed with the refreshing flavor of oranges. Its gorgeous color makes it easy to sip and the addition of agave nectar provides a necessary, but not overpowering sweetness. If you're a fan of oranges, you'll enjoy this beverage. Don't like gin? Use vodka instead! Here's my recipe.
The January issue of Martha Stewart Living has an amazing article on roast chicken. Since roast chicken is one of the most comforting meals, I've been experimenting with the enticing recipes. There's five fabulous variations, but my favorite is the one seen here for garlic-butter rubbed chicken with roasted oranges and red onions.
The technique and ingredients are simple, but the resulting chicken is juicy, succulent, and intensely delicious. Now is the perfect time to make this chicken because oranges are in season, and they're the major flavoring agent. The zest seeps into the chicken and permeates it with orange essence. I served it with white beans, but it would pair nicely with potatoes or rice. Get the recipe, after the break.
It's easy to get in a salad rut and make the same salad over and over again. But, as I've vowed to eat more healthy (and, therefore, eat more salads), I'm saying bye-bye to boring salads — and I'm starting with this delicious citrus salad. The combination of oranges and fennel is a classic Italian pairing; I've built upon it by adding creamy avocado and salty black olives. The dressing is a simple mixture of oil, white wine vinegar, and fresh-squeezed orange juice. For a super colorful salad, use a mixture of Valencia and blood oranges. Serve alongside roast fish, a grilled cheese sandwich, or piping hot bowl of soup. Get the recipe now.
When hosting a holiday cocktail party, be it a tree-trimming or an ugly sweater celebration, don't forget about dessert. Your guests are going to want something sweet to nibble on. Select a treat that's special but can be made in advance and supplement with store bought truffles or chocolate gelt.
For Hanukkah, I recommend this orange cake with apricot glaze. It takes advantage of the flavors of fresh citrus, which is in season. The combination of whipped egg whites and olive oil results in a super moist and fluffy cake.
The fact that there's no frosting will make it easy to eat with just your fingers. It's also a great hostess gift, so be sure to check out the recipe after the break.
A preserving party is an event where you and your guests will acquire new skills. You'll learn how to make pickles and jam, and the proper technique for sealing the jars, so why not take it one step further and have everyone make their own cocktail? Designate a special space to be the bar and set out all of the ingredients for this beautifully hued drink, a hibiscus punch. Write out the recipe on cardstock, place the necessary measuring tools and mixers on the table, and stack glasses nearby. Fill buckets with other drinks — water, soda, wine, beer — and ice, and slide under the drink table. Then, invite everyone to make their own concoction. To get the recipe I recommend, keep reading.
The next time you need dinner in a hurry, think about what ingredients cook fast. Couscous comes together in minutes, as does simple seared fish. Once you've picked up two rapid elements, toss in a seasonal vegetable, citrus juice for freshness, and call it a day.
This recipe illustrates this technique perfectly by combining couscous with seared scallops, snow peas, and oranges. It's a healthy and effortless meal that's far from boring. Serve with a crisp white wine and fresh berries for dessert. To learn how it's done, check out the recipe now.
