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In Season: Blood Oranges

By JEANETTE HURT

January 2017

The Ingredient: Blood oranges

The Recipe: Blood orange vinaigrette

The Chef: Cat Yee Cramton, general manager of Le Reve Patisserie & Café

The temperatures have dropped and snow is on the ground, but the smell of citrus and berries is in the air. January marks the peak of blood orange season, and this garnet-hued fruit adds a burst of flavor and color to salads, desserts and even cocktails. Try Le Reve’s blood orange vinaigrette over a salad of wintry greens.
 

Blood Orange Vinaigrette

4 cups orange juice

4 blood oranges, peeled and seeded

1 sachet bag of high-quality chamomile tea

¼ cup extra virgin olive oil

¼ cup champagne vinegar or sherry vinegar

¼ cup pomace or blended olive oil

½ tsp. salt

¼ tsp. black pepper

Bring 4 cups of orange juice to a boil over medium-high heat. Reduce heat to medium, simmer until orange juice reduces to 1 cup. 

While orange juice is reducing, puree 4 blood oranges in a blender or food processor — it will make about 1/3 cup of puree. Once orange juice is reduced, add blood orange puree and chamomile tea sachet. Remove from heat, let steep for 10 minutes, then strain through a fine strainer (or sieve) into a mixing bowl. Let cool at least 20 minutes. Once cooled, begin whisking blood orange and orange juice reduction. As you whisk, slowly add the extra virgin olive oil, pour in the vinegar, then add the pomace or blended olive oil. Season with salt and pepper.

Serve over salad greens. At Le Reve, this vinaigrette is tossed in a salad of crispy, duck leg confit, chevre, Marcona almonds, blood orange segments, thinly sliced fennel, frisee lettuce and arugula.  







 

This story ran in the January 2017 issue of: