The Beauty of Blood Oranges

One of the things we look forward to every year is winter citrus, those exquisite jewels of the coldest of seasons. No matter how early the sun sets, satsumas, clementines, kumquats, and (our favorite) blood oranges brighten our days with their sun-kissed skins. Citrus fruits enliven a host of dishes, both savory and sweet. And it's fun (and easy!) to substitute one citrus for another in order reinvigorate a favorite dish. This time of year, we push our grocery carts past the familiar old lemons and steer it straight for the blood oranges. We need to take advantage! They won't be around for long.

We bought a dozen, but only needed eight for this recipe for Blood Orange Soufflés that found its way into our email box at just the perfect moment. Sure, there's only two of us, but we have neighbors, so why not make all eight? We texted neighbors J and B the minute-by-minute countdown so they wouldn't end up with sunken desserts. Then the four of us relished each warm, slightly eggy spoonful of tangy, orange-scented clouds. 

Here are some other recipes we've made with blood oranges, each one as gorgeous and delicious as its main ingredient.

Lavender and Blood Orange Olive Oil Shortbreads

Seared Scallops with Blood Orange Gastrique

Seared Scallops with Blood Orange Gastrique (a stream of consciousness "recipe")

Are those blood oranges in your grocery store? They have been carrying a wider range of products lately. Ooh, what could you do with them? Doesn't matter. They're here. Buy a few and figure it out tomorrow.

A couple of days have passed. Those blood oranges are just sitting there taunting you. But they sure are beautiful. They look like they're blushing. They're just embarrassed oranges.  Wonder what they're embarrassed about.

Why don't you make a gastrique? That sounds fancy. Everyone seems to be doing it. Except for those poor people on Worst Cooks in America. Actually, even they're making a gastrique. Wait. What exactly is a gastrique?

Google gastrique. Huh. Sugar, vinegar and flavoring, like, say, juice. Bet no one has ever made one with blood oranges before. 

Google blood orange gastrique. Okay. So you're not the amazingly creative culinary genius you think you are. But at least now you know how to make a gastrique. And even though everyone is serving it with scallops, that sounds really good so you should do that too.

$16.99 a pound?!?!? Good God! What's in those scallops? Gold nuggets? 

$3.00 off a pound with a silver coin, eh? That's still expensive, but they look really nice. You haven't had scallops in a while. And you're worth it. And the tax refund came today. Splurge on a pound. And get something green to go with. You haven't eaten anything green in a while. And no, the leeks you drenched in cheese don't count. Not brussels sprout - those are gross. How about snow peas? That could work. And maybe some tarragon. Don't people like tarragon with seafood?

Make the gastrique. Emeril's recipe seems pretty easy. Do that one. Got some freshly squeezed blood orange juice, sugar, rice wine vinegar. Oh yeah, baby, you're making gastrique. You are the gastrique queen. Gastrique. Gastrique. What a weird word.

Blanche the snap peas. Quick quick! Get them out! How about a few blood orange segments tossed with them, like a little salad or something? Yeah! Salad! That's healthy!

Now the scallops. Heat the pan. A non-stick pan. A little olive oil. Smokin' hot! Season the scallops with a little kosher salt. Sear the scallops. Don't try to turn them until they stopped sticking - have you learned nothing from all those episodes of Hell's Kitchen?!?!? Okay, now you can turn them. Nice, brown, yummy scallops. You could be on Hell's Kitchen. No...Gordon Ramsay would make you cry.

Make the plate look pretty. Green, orange, and it's not even St. Patrick's Day yet! Drizzle on the gastrique. Awww...what a pretty dinner. Take a few pictures. 

Now taste it. 

Oh yeah. That's yummy.