Recipe of the Week From the Secret Ingredient
Monday, March 28, 2011
Blood oranges are most commonly found in the warmer climates of Sicily and southern Spain, and are considered a delicacy. In season from late February through March, they look very much like regular oranges but are slightly smaller and sometimes have a reddish hue on the skin. They can be a little ruddy looking, but don't judge this orange by its cover. When cut in half, the ruby-red (or 'blood red') interior is a sight to behold...but just wait until you take a bite! They are sweet as sugar and juicy as they come.
These two recipes from Tracy Holleran of The Secret Ingredient Cooking School in Fairfield (www.TheSecretIngredientOnline.com), highlight this fabulous fruit in the height of the season.
Blood Orange Martinis
Makes 2 drinks
4 oz freshly squeezed blood orange juice, strained of pulp and seeds
4 oz citron vodka
2 oz Triple Sec
Place all ingredients into a cocktail shaker with ice, shake, and pour into 2 martini glasses. Garnish with a twist of blood orange.
Sicilian Blood Orange Spinach Salad
1 - 6 oz bag baby spinach leaves
1 blood orange, supremed (to see a video of how to supreme, click here)
6 dried figs, sliced
1/4 cup roasted almonds, roughly chopped
1/4 cup of your favorite balsamic vinaigrette
Toss all the ingredients in a large bowl and enjoy!