Wednesday, March 4, 2015
Blood Oranges
I purchased some blood oranges the other day at the grocery and cannot get over the gorgeous flesh. Such a deep maroon color to the sections and the juice. I must figure out a way to use these next year at my Halloween party. They would make such a delightful addition to the spooky spread! Any ideas you readers have would be appreciated.
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Looks very good ... we seldom eat citrus ...
ReplyDeleteHere's one possibility
ReplyDeleteBlood Orange, Avocado, And Red Onion Salsa
1 blood orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
1. Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments.
2. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
That salsa sounds yummy! The only thing I ever tried to do with blood oranges was an orange/rhubarb sauce that went over a shortcake and had whipped cream on top. It was a beautiful colour and was REALLY yummy. I'm kinda sad we can't grow rhubarb and pumpkins and other stuff anymore. Damn bears. :P
ReplyDeleteSounds delish - I am gonna try rhubarb despite the mule deer.
Delete"Bears"....??
ReplyDeleteSlugs and Cucumber Maggots are our worst "pests"...
We got the mule deer that eat anything and everything
ReplyDeleteHow about Blood Orange Marmelade on some kind of appetizer cracker?
ReplyDeletesounds good and could work - perhaps with a cheese spread
Delete