blood orange

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Winter Citrus Salad with Honey Dressing

blood oranges

pink grapefruit

navel orange

Salt

red onion

extra virgin olive oil

sherry vinegar

honey

Lime juice

tarragon

Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Mark Bittman takes a bite out of scurvy with a salad of oranges and grapefruit with honey dressing. 

Winter Citrus Salad

Orange Polenta Cake

oranges

250 g runny honey

eggs

200 g ground almonds

g polenta

Orange polenta cake

Feeling under the weather? This superfruit salad will give you the jolt of vitamins you need to get back on the path of recovery.

Vitamin C Superfruit Salad

1½" piece ginger, peeled, finely grated

carrot juice

lime juice

turmeric

kosher salt

2½ lb. mixed citrus,

peeled,

red pepper flakes (for serving)

Flaky sea salt

Extra-virgin olive oil (for drizzling)

Bon Appétit

Mix ginger, carrot juice, lime juice, turmeric, and kosher salt in a small bowl.

Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus however you want; you can slice into ¼"-thick rounds or cut into 1" pieces, and they don’t even need to be an exact shape or size.

Spoon half of carrot dressing in a shallow bowl. Arrange citrus, mango, and kiwis in bowl, then spoon remaining dressing over. Top with red pepper flakes and sea salt, then drizzle with oil.

No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.

Upside-Down Blood Orange–Polenta Cake

Nonstick vegetable oil spray

¾ cup (packed) light brown sugar

blood oranges, peel

all-purpose flour

polenta (not quick-cooking)

salt

baking powder

baking soda

sugar

vanilla bean, split lengthwise

eggs, room temperature

buttermilk, room temperature

Lemon

Preheat oven to 350°. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, ¼ cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.

Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)

Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining ½ cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.

Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–65 minutes. Transfer pan to a wire rack and let cake cool 10 minutes. Run a knife around edges of cake to loosen, then unmold. Invert cake onto rack and carefully remove bottom of pan. Let cool completely.

Finely grate lemon omani and cardamom pods over cake and whipped cream, if desired. Serve cake with whipped cream alongside.

In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange’s ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Upside-Down Blood Orange Cake

unsalted butter (2 sticks plus 3 tablespoons), at room temperature

light brown sugar (about 2/3 cup)

lemon juice

fine cornmeal (about 1 cup)

all-purpose flour (about 1/2 cup)

baking powder (about 1 1/2 teaspoons)

fine sea salt (about 1/2 teaspoon)

granulated sugar (about 1 cup)

eggs,

sour cream

vanilla extract

Heat oven to 350 degrees. Grease a 9-inch round cake pan. 

In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.

Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.

In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.

Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter and cool completely before serving. 

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this recipe for a wintery salad.

Blood Orange and Mixed Bean Salad with Sprouts

red Thai chile

olive oil

Sherry vinegar or red wine vinegar

Kosher salt, ground black pepper

beans

celery stalks,

sprouts (such as alfalfa, radish,

cilantro leaves, divided

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.

Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into ¼"-thick rounds.

Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.

Serve topped with remaining sprouts and cilantro.

This festive dish is a fairly easy main course for the Seder meal — or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.

Roast Chicken With Apricots and Olives

bone-in chicken pieces (see Note)

black pepper

lemon

blood orange or regular orange juice

garlic cloves, thinly sliced

thyme

sumac

(6 ounces) dried apricots

(4 ounces) pitted Castelvetrano olives with 2 tablespoons brine

dry white wine

Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.

Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.

Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.

Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

Blood orange banana bread

bananas

caster sugar

GF self raising flour

tsp baking powder

cinnamon

nutmeg

icing sugar

blood orange- juiced

Preheat your oven to 175c and line a loaf tin with grease proof paper.

Mash the bananas to a puree with a fork and combine with your olive oil, then beat in both of the eggs.

Mix the remaining ingredients together in a large bowl, then fold through the wet mixture.

Pour the batter into your loaf tin and pop into the oven to bake for 40 minutes. (check after 30 to ensure it&#039;s doesn&#039;t brown too much on top)

Whilst the loaf is cooling mix 1/2 cup of icing sugar with the juice from 1/2 a blood orange. Adjust the sugar/juice until you have your desired consistency the drizzle over your loaf. Garnish with fresh fruits and enjoy!

Sticky hoisin chicken

x 200 g free-range chicken legs

spring onions

mixed-colour chillies

oranges oranges

hoisin sauce

Tossing raw carrots in an orange juice dressing helps them take on a crunchy tender texture somewhere between raw and cooked. Add charred dates it's everything you want—tangy-sweet, crunchy-soft—in one bite. 

Shaved Carrots with Dates

Kosher salt

Tbsp. unseasoned rice vinegar

Medjool dates

Tarragon leaves (for serving)

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.

Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.

Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.

Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon.

Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.

Remember that thing about not putting acid on raw meat? This charred chicken recipe doesn’t abide by that rule, and now that we've tried it, we don’t, either.

Charred Chicken with Sweet Potatoes and Oranges

chicken thighs

garlic cloves, finely grated

lemon juice, divided

olive oil, divided

sweet potatoes, scrubbed

rosemary

blood orange, thinly sliced, plus wedges for squeezing

chickpeas,

Castelvetrano olives, pitted

feta, crumbled (about ½ cup)

Preheat oven to 450°. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.

Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.

Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don’t smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18–22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.

Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.

Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.

The classic linzer cookie provided inspiration for this sandwich cookie. You’ll want to roll out the dough on a silicone baking mat or sheet of parchment paper, removing the excess, rather than trying to move each cookie, which might distort its shape. The added bonus is that you can also slide them onto a baking sheet should the dough warm up too much, and chill it until it’s workable again. You can fill these window cookies with any kind of marmalade, jam or preserves — even lemon curd. If using any of the first three, warm the filling in the microwave, adding a dribble of water if very thick. Strain through a sieve to remove the solids, if you want.

Blood Orange Poppy Seed Window Cookies

all-purpose flour,

poppy seeds,

unsalted butter (2 sticks), softened

granulated sugar

egg yolks,

buttermilk (or 1 tablespoon plus 2 teaspoons milk mixed with 1 teaspoon lemon juice)

blood orange marmalade

Confectioners’ sugar,

Combine flour, poppy seeds, salt and baking soda in a medium bowl. Whisk to combine, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks and vanilla, then beat on medium speed until well combined, scraping the bowl as needed.

Add half the flour mixture and beat on low speed, drizzling in the buttermilk. Add remaining flour mixture and beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold dough a few times to make sure everything is well combined. Divide into two equal balls, flatten into disks, wrap in plastic wrap and chill until firm, at least 1 hour and up to 3 days.

Generously flour a silicone baking mat or sheet of parchment paper. Place one disk of dough in center and dust both sides of the dough and rolling pin with flour. Working quickly, roll dough until slightly thicker than 1/8 inch. Slide onto baking sheet (do this any time the dough feels too soft or sticky). Chill in freezer until firm, about 10 minutes. Repeat process with second disk of dough.

Flour two cookie cutters in the shape of your choice, one larger, measuring about 2 to 2 1/2 inches, and one smaller, measuring about 1 to 1 1/2 inches.

Using the larger cutter, cut one of the dough sheets in this shape, flouring the cutter frequently. These will be the bottoms of the cookies. Lift off excess dough, knead and chill to re-roll for more cookies, if desired. Spread them out so there is a little space in between. (If the dough is soft and too delicate, chill it in the freezer to be able to move it more easily without distorting its shape.) Chill tray of cut cookie bottoms in freezer until firm, about 10 minutes.

For cookie tops, repeat Step 6 with remaining dough, again using the larger cutter. Then, using the smaller cutter, cut a “window” or a center hole in the tops of each cookie. (If the dough cracks, just a wait a moment or two to let it warm up.) Chill tray of cookie tops. Count as you go to make sure you have an equal number of solid bottoms and “window” tops. (You should have about 2 dozen of each.)

Heat oven to 350 degrees. Bake cookies until golden brown, 10 to 12 minutes. (The more delicate “window” cookies will bake faster, so you will want to remove them from the oven first.) Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely.

Place marmalade in a small microwaveable bowl, and microwave 30 seconds to loosen, or transfer to a small saucepan and heat over medium-low until warmed, 1 to 2 minutes. Stir a few times, then strain out the solids, if desired. Let marmalade cool until thicker. (You can speed this up by popping it in the freezer for 15 minutes.)

Place the cookie bottoms on a parchment- or wax-lined baking sheet, flat-side down. Using an offset spatula or small spoon, spread 1 scant teaspoon marmalade on each bottom cookie, and top with a windowed cookie. Lightly dust with confectioners’ sugar, if desired. (It will stick to the cookie and melt on the marmalade.) Sprinkle marmalade with a few more poppy seeds. Store in an airtight container or tin between layers of parchment or wax paper until serving. Cookies will keep at room temperature for 1 week.

This roasted beet and fennel side dish is topped with a simple orange vinaigrette and toasted almonds. It&#039;s an easy-to-make and healthy recipe idea that&#039;s gluten-free and plant-based (with the exception of honey in the dressing).

Roasted Beet &amp; Fennel With Orange Vinaigrette

fennel

golden beetroot

Tbsp extra virgin olive oil

Salt,

almonds

orange

white wine vinegar

tsp honey

garlic powder

Preheat your oven to 350F.

Remove the peel and ends of a large beetroot. Cut into an even 8 chunks.

Remove the stalks, fronds, and any dirty outer peel of the fennel. Cut into 8 similarly-sized chunks, like the beetroot.

Place the chopped beet and fennel chunks onto a baking sheet and toss with olive oil and salt, using your hands. Spread the vegetables out evenly, allowing some room between each piece. Transfer the baking sheet to the oven for about 40 minutes, or until fork-tender and lightly browned.

While the beet and fennel are roasting, spread the raw almonds in an even layer on a separate baking sheet. Place them in the oven for the last 12 minutes on the timer, allowing them to toast. They should be lightly browned and fragrant when done. Remove from the oven along with the roasted veggies.

While the rest of the ingredients cook, wash the orange well and remove the zest from half the orange with a cheese grater or microplane. Set the zest aside - you&#039;ll use it to sprinkle on top of everything.

Make the orange vinaigrette by squeezing the juice out of half the orange into a small bowl. Add the other dressing ingredients and whisk together well.

Transfer the roasted beet and fennel to a serving dish. Top with toasted almonds, orange zest, and drizzle the orange vinaigrette overtop. Feel free to sprinkle with a little green as well - I just used the fronds (green bits that look like dill) from the top of the fennel! Serve immediately.

With a snappy filling of blood orange curd that’s crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can’t find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it’s baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

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Sicilian-Style Citrus Salad

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Figgy banana bread

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Candied Orange Slices in Syrup (Car...

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