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Snackshot of the Day: Blood Orange

Snackshot of the Day: Blood Orange

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Photos of all things food and drink from The Daily Meal

Blood oranges can be found in grocery stores from January to March.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of blood oranges. "Finally, winter is here!" is not something people typically say, unless you're a fan of the blood orange. Then, like me, this is your favorite time of the year. They're only in season for a short time, and you can't find them out of season (and why would you want to anyway?). Blood oranges are not only deliciously sweet but beautifully crimson-colored on the inside. Click here to see 13 Must-Try Blood Orange Recipes.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at], subject: "Snackshots."

Follow The Daily Meal's photo editor Jane Bruce on Twitter.

Easy baked ocean trout fillets with blood orange marinade

As popular as salmon fillets are, ocean trout fillets are a great alternative which doesn&rsquot get the same attention. I think I may even prefer ocean trout to salmon. To look at they are very hard to tell apart. Ocean trout fillets can be a deeper shade of orange, but not necessarily so.

These oven baked ocean trout fillets are easy to prepare. The marinade is simple and consists of five ingredients. The main ingredient is blood orange juice. When blood oranges are in season I try to make the most of them. If you live in the USA, you will see them marketed as Dracula Oranges from Aussie blood orange farmers Redbelly Citrus . Their season is perfectly timed for Halloween.

The baked ocean trout fillets end up moist and tender. They make a great family dinner, simply served with a green salad. I tossed some blood orange segments through my salad to add that extra blood orange element.

Blood Orange, Feta & Basil Salad

This BLOOD ORANGE, FETA & BASIL SALADis the perfect way to start this citrus week off with a bang. We are in single digit degrees lately here in Chicago, which means it is like (-) 100 with the wind chill factor! I decided to put the focus on citrus based recipes over the next two weeks to add a little ray of sunshine to our winter lives. This is absolutely, hands down, one of my most favorite salads ever! I found this recipe over at Smitten Kitchen back in 2010 when I needed a little winter pick me up! I changed up a few things and added a few things to make it more mine, but either way this recipe is for sure a “Little Ray of Sunshine”! I have been making this BLOOD ORANGE, FETA & BASIL SALADa few times a year since then. Please do not be afraid to mix fruit with savory ingredients like basil, cheese or onion. This salad is all about the quality of the fresh ingredients.

Here lies the only problemblood oranges have a short season. The blood orange season usually starts in December and goes until March. I have been able to find blood orangesat the following grocery stores here in Chicago: Whole Foods, Mariano’s & Caputo’s. I usually can find them at the end of December to mid February. Too short right. These heavenly fruits at times are grown and shipped from California, but most of the time they are coming from the Mediterranean. If by chance you cannot find blood oranges you can use a mixture of other citrus fruits such as ruby red grapefruit, clementine’s, Caracara oranges, etc. which I have done on several occasions. Make this BLOOD ORANGE, FETA & BASIL SALADand you will get a sense of being in Sicily among the citrus trees and warm sea breezes!

View my video below to see how to remove peel of oranges and slice oranges to make a beautiful salad!

BLOOD ORANGE MARGARITA (photo courtesy of Honestly Yum)

There are those recipes that you use your creativity and come up with on your own, there are those recipes that are just “so so” that you need to tweak here and there to make better….and then there is this recipe for BLOOD ORANGE MARGARITAS where you do not have to change a thing! I am serious! I am so serious that I am going to admit to pure defeat! Defeat meaning I am waving my hands in the air saying “I am not worthy, I am not worthy”! This recipe is so darn good! Did I mention is also so beautiful? So beautiful that I did not dare venture off of this recipe OR try to even take photos of my own. Again…I am ad!mitting defeat here! The entire recipe and ALL PHOTOS are courtesy of Honestly Yum. It is a very cool website/blog with different contributors for food & drink recipes. They also have posts/ideas on entertaining and DIY projects. Please check them out at!

I completely strayed off topic…back to these gorgeous BLOOD ORANGE MARGARITAS! The outstanding brilliant man who came up with this cocktail recipe is named Todd Wagner. If God put these beautiful oranges on this earth for one reason and one reason only…it was to make these margaritas. These are not overly sweet, not overly tart, not overly alcoholic (is there such a thing. )…they are truly perfect. They are so perfect I am just going to go right ahead and give you the link so you can go ahead and make them this week-end!

Blood orange donuts

Yossy Arefi’s (from Apt 2B Baking Co.) new cookbook is out today, and I’d just like to begin by saying it’s so gorgeous. I’ve been a fan of Yossy’s work for quite some time and have been eagerly awaiting this release. The book focuses on all things fruit, and is filled with stunning photographs, unique flavor combinations, and recipes that work. ‘The recipes in this book range from simple, five-ingredient affairs to more complex and involved baking endeavors like laminated pastry dough and composed tarts. My hope is that you’ll find something that’s just your speed, and that these recipes show the wide range of desserts you can make that highlight fresh, season fruit all year.’ I’m of the opinion that you can never have too many baking books, and highly recommend adding this gem to your collection. Also, you can check out the beautiful book trailer here.

Blood Orange Old Fashioned Donuts
Reprinted with permission from Sweeter Off the Vine, by Yossy Arefi, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Old-fashioned donuts are humble and unassuming, craggy and cracked. But the addition of a blanket of pink blood orange glaze turns these old-fashioneds into beauty queens. If you’ve never made fried donuts before, this style is a great place to start because the dough comes together a lot like cookie dough. The dough can also be prepared the day before frying if you want to surprise your friends with donuts for breakfast next time you host brunch at your place.

2 1/2 cups (285g) cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup (55g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 teaspoon blood orange zest
2 large egg yolks, at room temperature
3/4 cup (170g) full-fat yogurt or sour cream, at room temperature
3 tablespoons blood orange juice
1 teaspoon vanilla extract

2 blood oranges
3 cups (300g) confectioners’ sugar, sifted
Pinch salt
Canola oil, for frying

To make the donuts: Sift the flour, baking powder, baking soda, and salt together into a medium bowl.

In a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, mix the butter, sugar, and orange zest together until sandy. Add the egg yolks and mix for 30 seconds, scraping down the sides of the bowl to ensure even mixing. The mixture should lighten in color and be very thick. Add the yogurt and stir until evenly combined, then add the blood orange juice and vanilla. Add the flour mixture all at once and stir until just combined use a spatula to scrape down to the bottom of the bowl to ensure even mixing. The dough will be thick and sticky like cookie dough. Wrap the dough in a piece of plastic wrap and refrigerate for at least 1 hour and up to overnight.

Just before frying, make the glaze: Zest of one of the oranges and measure out 1?2 teaspoon of zest. Juice both of the oranges and measure 1?4 cup of juice. Whisk the juice, zest, and salt into the confectioners’ sugar until smooth. You want the glaze to be thick but pourable. If the glaze seems thin, add a bit more confectioners’ sugar if it seems too thick, add a bit more orange juice. Set aside while you fry the donuts.

To fry the donuts: Line a baking sheet with paper towels and set a cooling rack on top. Add enough oil to a Dutch oven or deep-sided skillet to measure a depth of at least 3-inches. Heat the oil over medium high heat until it reaches 350ºF (170ºC) on a candy thermometer.

While the oil is heating, cut the donuts. Lightly flour a baking sheet. Roll the dough out on a well-floured surface to about 1?2 inch thick. Use a well-floured donut cutter to cut as many donuts and holes as possible the dough will be soft and sticky, so do your best to handle it gently. Flour the cutter in between each cut to prevent sticking. Gently reroll the scraps and cut again. Transfer the cut donuts and holes to the floured baking sheet. Refrigerate while the oil heats.

When the oil has come up to temperature, dust the excess flour off the donuts and holes and carefully place each one in the hot oil, working in batches and making sure to not crowd the pan the donuts will expand a bit in the oil. Keep an eye on the temperature of the oil you may have to raise or lower the heat under the pan to keep the oil at a consistent temperature. Refrigerate the baking sheet with the uncooked donuts in between batches.

Fry each batch of donuts and holes until they are deep golden brown, about 90 seconds, then use a spatula or spider strainer to carefully flip the donuts. Cook the other side for about 90 seconds, or until deep golden brown and cooked through. Remove to the rack until to cool enough to touch, about 5 minutes.

Dip each warm donut in the glaze and let the excess drip off. Return the glazed donuts to the rack, glaze side up, and let them sit until the glaze is no longer sticky. Serve warm or at room temperature. These donuts are best the day they are made.

Blood Orange Bitters


  • 4 blood oranges
  • 1 cup high-proof neutral grain spirit (think Everclear, moonshine or vodka), divided
  • 1/2 cup bourbon or rye
  • 1 teaspoon gentian root
  • a 2" piece of cassia cinnamon bark (regular cinnamon bark will work too!)
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon whole cloves or whole all-spice berries (I used all-spice)
  • 1 star anise pod
  • 3 mason jars with lids, big enough to hold at least 2 cups of liquid


  1. Pre-heat your oven to the lowest temperature (mine was 200F, but if you can get to 100F, great!).
  2. Zest oranges (making sure to avoid the white pith) and place them on a baking sheet. Bake until dry, being careful not to burn them, roughly 25-40 minutes depending on your oven temperature (at 200F, mine took 25 minutes). Remove from oven and allow to cool.
  3. Divide the neutral grain spirit between two mason jars, placing 1/2 cup in each. To the first jar, add the cooled orange zest. Seal with the lid, shake and set aside.
  4. In the second jar with the neutral grain spirit, add the caraway seed, cloves/all-spice, and star anise. Seal with the lid, shake and set aside.
  5. In the remaining jar, add the gentian root, cinnamon bark and bourbon. Seal with the lid, shake and set aside.
  6. Let the jars be for 10 days (treat them like a bitter person you're avoiding maybe?). Then, strain the liquid from both the jar with bourbon and the jar with the caraway seed INTO the jar with the orange peel. Do not strain the orange peel jar. Leave the oranges in the jar full of liquid! It needs to infuse a little longer :)
  7. Once all the strained liquids are happily in the jar with the orange peel, seal the jar, give it a shake and let the flavors introduce themselves to one another before they marry and form a bitter union of flavors. Leave the jar alone for 10 days, then pull the orange peels out and strain the liquid through a coffee filter. Bottle & use in your favorite cocktails!

If you like all this talk of bitters, you can read up on the subject! (thanks, Amazon!)

Snackshot of the Day: Blood Orange - Recipes

Blood orange season runs now through May, offering the different types of blood orange.

Blood oranges are believed to have originated in either China or the Southern Mediterranean. They have been grown in Italy, Spain and elsewhere since the 18th century, and are now the principal orange grown in Italy.

California is the number one grower of blood oranges in the U.S. California is the number one grower of blood oranges in the United States. Arizona, Florida and Texas also grow the fruit.

The main varieties grown in California—the Moro, Sanguinello and Tarocco—vary by the amount of rosy color inside and intensity of raspberry flavor. Some have some blush on the orange rind, some have conventional orange rind color.

Enjoy your fill of these wonderful oranges, in:

Here are recipes for cocktails, salads and mains (fish, lamb) and desserts (cheesecakes, soufflés).

This recipe from The Circus Gardner goes a step beyond, and adds fresh herbs.


One of our favorite ways to enjoy blood orange juice is in a sorbet.

Ingredients For 8 Servings


1. PLACE the orange juice, maple syrup and chopped thyme leaves in a large jug and stir or whisk to combine. Chill in the fridge for a hour.

2. POUR the chilled mixture into an ice cream maker and churn. Once it is starting to set, tip the sorbet into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours.

3. REMOVE the sorbet from the freezer and leave to stand at room temperature for 10 minutes before serving.



1. WASH the citrus, pat dry and remove the fruit pulp and as much of the white pith as you can. Cut peel into slices 1/4 inch wide.

2. BOIL water in a small pan add peel strips. Boil for 5 minutes, until tender.

[1] The Moro variety of blood orange has less color and less raspberry sweetness than the…

[2]…Sanguinello variety (photos #1 and #2 © Good Eggs).

[3] Blood orange sorbet with a thyme teaser (recipe at left photo © The Circus Gardener).

4. DRAIN cooked peel on paper towels. After they dry, you can store them in an airtight jar for a week.

*SALAD RECIPE: One of our favorite salads: baby beets, shaved fennel, mesclun and a touch of baby arugula (use baby spinach if you don’t like arugula), topped with a circle of goat cheese and optional toasted nuts. For the vinaigrette, you can reduce blood orange juice with white wine vinegar. Or, adapt the classic, dividing the acid into mix half vinegar, half blood orange juice with olive oil or nut oil in the proportion of 3 parts oil to 1 part acid. We especially like hazelnut or walnut oil with this recipe, but olive oil is just fine. If you have a French nut oil, which tend to be very dense in flavor, you can mix it with olive oil.


At the beginning of the 20th century, James Dole set out to have canned pineapple in every grocery store in the country. He sold both fresh and canned pineapple grown in Hawaii, but the canned fruit wasn’t perishable, tasted great, and could be sold everywhere.

The arrival of canned pineapple and recipes to use it engendered the Pineapple Upside-Down Cake. It was once America’s most popular cake. It was also known as a skillet cake because it was baked on the stove top in a cast-iron pan.

The fruit is placed on the bottom of the skillet (or today, the pan) the batter was poured over it. The baked cake is inverted, and the fruit that was once at the bottom forms a decorative topping.

Today, some cooks still prepare the cake in a skillet, as with Recipe #3, below. but is baked in the oven for a more even result.

Nordicware makes a special pan with indentations to hold the pineapple rings in place in the oven, as well as a pan for individual upside-down minis. The pans have curved bottoms [not angular] to provide a pleasant shape to the inverted cake.

The recipe below is for a good old-fashioned skillet cake—with blood orange, pineapple or whatever fruit you like. Use apples and you have a Tarte Tatin, an accidental upside-down tart from 1880s France.

No one can pinpoint exactly when upside-down cake appeared, but 1920s America is the best guess. Cookbooks and magazines published then confirm that canned pineapple was readily available and the maraschino cherry had become popular to garnish the center of the pineapple rings.

Let’s bring the upside-down cake into the 21st century. Recipe #3 (below) is a stunning blood orange upside-down cake. There’s nothing retro about it. But first…

[6] Strawberry Upside-Down Cake with buttermilk and brown sugar. Here’s the recipe.


Pineapple Upside Down Cake is so retro. Put a modern spin on it with this recipe from Good Eggs.

This cake is best eaten within a few hours of baking. Another note: Good Eggs left the rinds of the orange slices since the result is so pretty. Most people may want to slice them off, so give everyone a fork and knife (a butter knife is fine).

This gorgeous cake from Good Eggs is beautiful on the inside as well as the outside.Rich with the flavors of nutty polenta and blood orange, it’s a dazzler.

Prep time is 10 minutes, active time is 60 minutes.

Ingredients For 8-10 Servings


1. PREHEAT the oven to 350°F. Whisk the flour, polenta, baking powder and a pinch of salt together in small bowl. In a larger bowl…

2. CREAM together 8 tablespoons of butter and the granulated sugar with an electric mixer, to a fluffy, creamy consistency. Turn the mixer to low and beat in the vanilla and the eggs, one at a time.

3. ADD half of the flour mixture to the sugar-butter-egg bowl and combine with the mixer on low. Repeat with the remaining flour mixture and milk. Gently fold in the blood orange juice with a spatula.

4. MELT the remaining 2 tablespoons of butter in a 8-10″ cast iron skillet and mix in the brown sugar. Cook over medium heat for a couple of minutes until the sugar has melted.

5. REMOVE the pan from the heat and arrange the blood orange slices in a circular pattern in the bottom of the skillet. Pour the batter on top of the orange slices and smooth the top of the batter into a uniform layer with a spatula. Bake for about 40-45 minutes until a toothpick comes out dry.

6. REMOVE from the oven and let the cake rest for 10 minutes. To invert, use a sharp knife to loosen the sides of the cake from the skillet and fit a large plate over the top of the skillet. Hold either end of the skillet and plate together (with pot holders!) and flip the cake over onto the plate.


28 Saturday Mar 2015

As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (, I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.


8 ounces goat cheese, room temperature

1/4 teaspoon coarsely ground black pepper

18 1/2-inch thick slices French baguette, toasted

Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.

Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.

Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

Recipe adapted from Bon Appetit, December 2007


8 carrots, peeled and sliced on the diagonal 1/2 inch thick

salt and freshly ground black pepper

1/3 cup plus 1 tablespoon olive oil

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon finely grated orange zest

1 tablespoon snipped chives

Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.

Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.

Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.

Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.

Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.

In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.

Recipe adapted from Food and Wine, September 2007


In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.

In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.

Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.

Recipe adapted from Cooking with Paula Deen, January/February 2012

Blood Orange Marshmallows

Lightly spray an 11 x 15 jelly roll pan or 9×13 baking pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.

Combine the blood orange concentrate, 1/4 cup water, and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.

Combine the remaining water, corn syrup, sugar and salt in a 6-quart saucepan. Place the pot on the stove over medium heat. When the mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals.

Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 255 F. Do not stir the mixture once you remove the lid. Once it reaches 255 F remove the pan from heat and carefully stir in the gelatin mixture.

Pour the mixture thorough a fine mesh strainer into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 12 minutes. Add the orange zest and beat 30 seconds longer.

Scrape mixture into prepared pan and spread out smooth with oiled offset spatula. (A wet spatula or wet hands work well too) Set marshmallow aside, uncovered, at room temperature for at least 4 hours or over night before cutting.

Before cutting the marshmallows, combine the cornstarch and confectioners sugar in a large bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. It may be necessary to wash and re-oil the knife if it gets sticky. Alternatively, coat the knife with the cornstarch mixture before cutting and when it starts to get sticky re-coat it. Toss the cut marshmallows with the cornstarch mixture to completely coat. Transfer marshmallows to a fine mesh strainer and shake as much of the excess starch off as possible.

Store marshmallows in an airtight container with the lid slightly ajar for up to two weeks.

Note: If making cutout marshmallow shapes use in the larger pan size so that the marshmallows will be thin enough for the cookie cutters. Spray the cutters generously, both inside and out, before cutting out the marshmallows. Save the scraps to use for rice krispies treats or toss in hot chocolate for an orange-y chocolate treat.

Seasonal Ingredient: Blood Oranges

Hot weather calls for delicious citrus. Here’s a roundup of our most popular recipes that utilize blood oranges.


Brighten up your typical salad.

Bright and Tangy

A refreshing blood orange and fennel salad of healthy greens combined with avocado, mint, radish, parmesan cheese and walnuts topped with a citrus vinaigrette.

A Little Something on the Side

Whether its your main squeeze or on the side this recipe makes enough for one as a main or 2-3 as a side salad.

Bold and Beautiful

The fresh, bold flavors of this salad will add an extra something to tonight's dinner. This salad is great to prepare beforehand, and then just toss together with the dressing right before serving.


Incorporate the tart and sweet flavors of the blood orange!

Go for Blood. Oranges

Blood Orange and Blackberry Granola Oat Bowls are the perfect way to start the day! Easy overnight oats get topped with honey, granola, blood oranges, blackberries, and toasted coconut. You’ll want to dive right in!

Duck-ing Amazing

Take the mystery out of whole roasting a duck (or any bird for that matter)! This elegant preparation is such a simple way to enjoy duck, finished with a delightfully crispy skin and delicious glaze to boot!


This versatile fruit also makes a perfect drink.

Cause a Stir

This simple cocktail is a refreshing mix of sweet and bitter, perfect for sipping at sunset.

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