Watercress Salad with Vanilla Blood Orange Vinaigrette


Watercress Salad with Vanilla Blood Orange Vinaigrette
Serves 4 to 6
Peppery watercress is a great pairing with vanilla blood oranges.
One bunch watercress, washed, spun dry and tough stems removed
3 vanilla blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup rice vinegar
1/4 cup vanilla blood orange juice
2 tablespoons finely chopped spring onion
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the watercress on salad plates, and top with sliced oranges.
2. In a small bowl, whisk together the vinegar, juice, onion, and olive oil.
3. Season the dressing with salt and pepper. Drizzle the dressing over the salad, and serve.
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Blood Orange and Campari


Blood Orange and Campari
Makes 4
Pretend you are in Rome and enjoy this delicious apperitivo where it’s called a Serpentino.
1 cup Campari
2 cups freshly squeezed blood orange juice
2 tablespoons raw sugar
4 slices of orange
1. Fill a tumbler with ice. Add the Campari, orange juice and sugar and stir well to combine. Garnish with an orange slice and serve with a straw.
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Wheat Berry Citrus Salad


Wheat Berry Citrus Salad
Serves 6
2 cups wheat berries
1/4 cup vanilla blood orange juice
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1 teaspoon finely chopped green garlic
1/4 cup finely chopped curry leaves
1 cup finely chopped fennel
3 Vanilla blood oranges, peel and pith removed, separated into segments, and chopped
2 white scallions finely chopped
1. In a Dutch oven, bring 7 cups of salted water to a boil. Add the wheat berries, and simmer, uncovered for 45 minutes to 1 hour, until the wheat berries are tender. Drain and cool.
2. In a small bowl, whisk together the orange juice, rice vinegar, olive oil and green garlic. Season with salt and pepper. Toss the wheat berries with a bit of the dressing.
3. Add the curry leaves, fennel, oranges, and scallions. Toss together and add more dressing, tasting to make sure you have enough. The salad should be served at room temperature.
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Pork Osso Buco with Blood Orange Gremolata


Pork Osso Buco with Blood Orange Gremolata
Serves 6
I actually prefer using pork instead of veal in Osso Buco for its sweet taste, and melt in your mouth tenderness. Using pork shoulder makes this an affordable dish.
1 tablespoon olive oil
Salt and pepper
2 1/2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 teaspoons dried sage leaves
One 15.5 ounce can chopped tomatoes in their juice
1/2 cup white wine
1/2 cup chicken broth
1 cup beef broth
1/2 cup blood orange juice
2 tablespoons finely chopped Italian parsley
2 cloves garlic, minced
1 teaspoon freshly grated blood orange zest
1 teaspoon freshly grated lemon zest
1. In a Dutch oven, melt the butter in the oil.
2. Season the pork with salt and pepper, and brown the pork a few pieces at a time, until the pork is browned on all sides, removing the pork as it browns. When all the pork has browned, return it back to the pan and add the onion, carrots, celery and sage, sautéing for about 5 minutes or until the vegetables begin to soften.
3. Add the tomatoes, and simmer for 5 minutes, to reduce the liquid. Add the wine, and simmer another 5 minutes, then add the broths and juice.
4. Cover and simmer for 1 1/2 to 2 hours until the pork is tender.
5. Stir in the parsley, garlic and zests, taste for seasoning and adjust if needed.
6. Serve with risotto, or polenta.  
Learn more about Moro Blood Oranges Click HERE
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Blood Orange Olive Oil Cake


Blood Orange Olive Oil Cake
Serves 8
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated blood orange zest
1/4 cup fresh blood orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° and coat a 9-inch cake pan that is at least 2 inches deep with nonstick cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Learn more about Moro Blood Oranges Click HERE
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Blood Orange Pie


Blood Orange Pie
Serves 12
For the Crust
1 1/2 cups crushed graham crackers (about 2 packets)
1 tablespoon sugar
6 tablespoons butter, melted
Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
In a bowl, combine the crumbs, and sugar. Add the butter and stir until the mixture is well blended.
Pat into the bottom and sides of the pan, and bake for 10 minutes.
Remove from the oven and cool completely.
For the Filling
4 large egg yolks
Grated zest of 1 blood orange
One 14-ounce can sweetened condensed milk
1/2 cup blood orange juice
1 tablespoon lemon juice
1 1/2 cups whipped cream
1. In the bowl of an electric mixer, beat together the yolks and zest. Beat in the milk, and juices, until the mixture is combined.
2. Pour the mixture into the crust, and bake for 10 to 12 minutes until set.
3. Remove from the oven, and cool the pie. Refrigerate until cold (at least 2 hours)
4. Serve with unsweetened whipped cream.
Learn more about Moro Blood Oranges Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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