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Find. Eat. Drink.
Edition: 18 May, 2011
Blood Orange Recipes
Blood Orange Recipes

Crimson in color with a macabre name, blood oranges can add a bit of drama to a dish. Plus they're healthy, containing vitamin C, fiber, potassium and a pigment called anthocyanin, that gives them a higher antioxidant value than other oranges.

Look for unblemished, bright-colored fruit, heavy for its size and with a sweet fragrance. For best flavor, serve them at room temperature.

Here are three chefs' recipes featuring blood oranges:

Salad of Roasted Beets, Rhubarb and Blood Oranges

From Boston chef Ken Oringer

You'll often see blood oranges used in chef Ken Oringer's dishes. His restaurants range from Japanese to French to Italian to Spanish to Mexican. Here the bright red colors of the beets and rhubarb are topped with the tangy flavors from the blood oranges.

[Get the recipe]

Blood Orange, Date and Parmesan Salad

From Los Angeles chef Suzanne Goin

A combination of richness from the dates, spice from the arugula, salt from the parmesan cheese and sweetness from the blood oranges, make for a balanced and fresh salad.

[Get the recipe]

Wild Flower Honey Panna Cotta

with Blood Orange Granita and Kumquats

From Los Angeles chef Suzanne Goin

Rich and creamy, icy and tart, think grown-up creamsicle.

[Get the recipe]

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CHEFS COOK FOR JAPAN...

Join chefs Ken Oringer, Masaharu Morimoto, Anita Lo, Jose Garces, Marcus Samuelsson and many others tonight for a special benefit tasting for the Japan Society's Earthquake Relief Fund.

If you can't make it to New York, you can donate online.

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