Hurry…before you read any further, run to the store and buy 5 blood oranges!
Oops…wait…first take 1½ sticks of butter out of the refrigerator.
Okay…now you may go and purchase those blood oranges!
Back from the store? It’s time to make something sweet and something savory!
I promise, if you make one or both of these recipes, you’ll be thanking me in less than 2 hours!
Has anyone else noticed how delicious the blood oranges have been this season? We’ve certainly eaten our fair share of them. One of our favorite preparations is a simple orange salad, lightly dressed with a good olive oil. The juice of the oranges provides all of the the acid needed. It’s a delicious side dish in place of the typical lettuce salad.
Second, a slightly spiced blood orange vinaigrette that can be made in less than 15 minutes. (Make it while the cookie dough chills, like I did!)
Both recipes were adapted from the Martha Stewart Living Cookbook, The Original Classics (2007). Both recipes have a “bright” flavor…one I greedily crave this dark and dreary time of year. It’s amazing how simple flavors can perk me up a bit. :))
The vinaigrette is lightly spiced (thank you red pepper flakes) and tangy. The perfect accompaniment to a salad. Though I haven’t tried it as a meat marinade, I imagine it would be great on chicken.
I’m taking both of these blood orange concoctions to share with the group at this week’s Fiesta Friday party. I hope they’re enjoyed! Thanks go out to Angie@The Novice Gardener (for continuing this blogging party for a second year) and this week’s co-hosts Tina @Mademoiselle Gourmande and Juju @cookingwithauntjuju. Thank you ladies. :))
Blood Orange Meltaways
12 Tablespoons unsalted butter (1½ sticks), room temperature
1 cup confectioners’ sugar, divided use
grated zest of 2 blood oranges
2 Tablespoons fresh blood orange juice
1 Tablespoon pure vanilla extract
1¾ cups plus 2 Tablespoons AP flour
2 Tablespoons cornstarch
1/4 teaspoon kosher salt
- In the bowl of an electric mixer, cream the butter and 1/3 cup of the sugar until fluffy. Add the blood orange zest, juice and the vanilla. Beat until light and fluffy.
- In a small bowl, combine the flour, cornstarch and salt; whisk until combined. Add to the butter mixture. Beat on low speed until combined.
- Divide the dough into two (somewhat) equal pieces. On parchment paper, roll each dough portion into two 1¼-inch diameter logs (about 12-inches long). Wrap in the parchment and refrigerate at least 1 hour.
- Preheat the oven to 350°F. The oven racks should be placed a few inches apart towards the center of the oven. Line two baking sheets with parchment paper; set aside. Place the remaining 2/3 cup sugar in a ziploc type bag; set aside.
- Working with 1 “log” of dough at a time…remove the parchment wrap and slice dough crosswise into 1/8-inch thick rounds. Place the rounds on the prepared baking sheets, spaced about 1-inch apart.
- Bake until barely golden brown, about 15 minutes. Rotate trays (up/down and front/back) at half way point.
- Transfer the baked cookies to a wire rack to cool slightly, about 10 minutes. While the cookies are still warm, place them (6 or so at a time) in the sugar-filled bag, toss gently to coat and return to wire rack to cool completely.
- Store in an air-tight container, at room temperature, up to one week.
Blood Orange Vinaigrette
3/4 cup freshly squeezed blood orange juice (4 blood oranges)
1 Tablespoon Dijon mustard
1 Tablespoon + 1 teaspoon white balsamic vinegar
3/4 teaspoons crushed red pepper flakes
1 Tablespoon mustard seeds (whole yellow)
pinch of kosher salt
3 Tablespoons olive oil
In a medium bowl, whisk together the blood orange juice, mustard, vinegar, pepper flakes, mustard seeds and salt. Slowly whisk in the olive oil until combined. Use immediately, or refrigerate until ready to use (shake before pouring).