[KYHeirloomer]

We're in the midst of the blood orange season, and I've been playing with them before they run out. In the past, I've bought bunches of them and juiced 'em, then kept the juice in the freezer. But fresh is always better.

My blood-orange creation this season is pan-fried cod with a blood orange gastrique, and blood orange supremes in a syrup. I squiggled a circle of the gastrique around the fish, then topped it with a garnish of the sweetened suprems. Delishes if I say so myself.

But I'm wondering about other uses for the blood oranges. Any tips?

[dory]

My brother in law has a soda stream-- i.e. a machine for making soda at home like the old-fashioned siphons although not as pretty as the wire mesh ones I have seen in movies. He likes to make soda water and mix it with a little blood orange juice as flavoring and color. It is pretty elegant, I have to say. In fact I could probably make the same with the fizzy water I buy at the store, but have not yet tried. The pink from the blood oranges is very pretty. Also I find fresh orange juice too expensive and too sweet for every day use. Using pink blood orange juice mixed with water makes a little go a long way. Good thread, Brook.

Dory

[KYHeirloomer]

Building on the drinks theme, Dory, somebody sent me a recipe for a blood orange mojita.

Ya know, for those times when soda pop just won't cut it.

[dory]

That sounds really interesting!

Dory

[Shut Up And Cook]

A friend of mine just posted this on her blog...looks delicious!

Blood Orange Panna Cotta and a Citrus Blog Hop

http://www.katherinemartinelli.com/blog/2012/blood-orange-panna-cotta-and-a-citrus-blog-hop/
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The life, trials, tribulations, and adventures of the every woman in the kitchen; the Attainable Gourmet.

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