Bright, Beautiful Blood Oranges
Known for their bright crimson, this deep-colored citrus is packed full of antioxidants. The dark fresh color is thanks to the presence of anthocyanins, antioxidant pigments often found in flowers and fruits but uncommon in citrus. Their sweet and sour flavor, sometimes described as raspberry like, is slightly less acidic than standard oranges making them ideal for baking and cooking recipes. Their striking color livens up any dish or recipe with a pop of bright reds and oranges.
Need some inspiration for what to do with this vividly bright citrus? Your Sunday morning coffee could really use this Orange Upside Down Cake. Or drizzle fresh halibut from our Seafood Counter with a tart Grapefruit and Blood Orange Sauce (recipe below). Need a simple side salad? You can’t beat a Blood Orange & Beet Salad topped with fresh mint and feta (recipe below).
Blood Orange Upside Down Cake
- 1 cup + 3 Tbsp unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 2 tsp fresh lemon juice
- 2 medium-sized blood oranges
- 1 cup fine cornmeal
- ½ cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp sea salt
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
Heat oven to 350 degrees. Grease a 9″ round cake pan.
In a small saucepan over medium heat, melt 3 Tbsp butter. Add the brown sugar and lemon juice. Stir until sugar melts (about 3 minutes). Pour mixture into greased pan.
Grate 1/2 tsp zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on cutting board and remove the rind and pith with a knife, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels. Discard any seeds. Arrange orange slices on top of brown sugar mixture in a tight layer.
In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 1 cup butter with granulated sugar. Beat in eggs, one a time, then add sour cream and vanilla. Fold in the dry ingredient mixture.
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, about 40-50 minutes. Cool cake in pan for at least 10 minutes, then loosen edges with a butter knife. Flip pan over onto a platter and cool before serving.
Halibut with Grapefruit and Blood Orange Sauce
- 1 lb halibut
- 2 tablespoons olive oil
- 1 cup fresh red grapefruit juice, divided
- 1/2 teaspoon minced thyme
- 1 clove garlic, minced
- Salt, pepper
- 1/4 cup butter, divided
- 1 teaspoon minced shallot
- 1/2 cup blood orange juice
- 1 tablespoon chives, cut into 1-inch pieces
Rinse halibut under running water and pat them dry with paper towels. Set aside.
Combine the olive oil, 1/2 cup grapefruit juice, thyme and garlic. Add salt and pepper to taste. Pour the mixture over the fish in a shallow glass dish. Cover and let the fish marinate in refrigerator for 15 minutes.
Preheat oven to 400 degrees. Put the fish in a lightly buttered baking dish. Add 1-1/2 tsp of butter to top of fish. Bake fish in oven, basting with butter and pan juices, until the fish is cooked through, about 15 minutes.
While the fish is cooking, prepare the sauce. Heat 1-1/2 tsp of the butter in a small saucepan until melted. Stir in shallot and heat over low heat for about 1 minute. Stir in the remaining grapefruit juice and blood orange juice and bring to a boil.
Reduce heat to a simmer and cook until the juice is reduced to 1/3 cup for about 20 minutes. Whisk the remaining cold butter into the sauce bit by bit until the sauce thickens. Add salt and pepper to taste.
When the fish is done, remove it from the oven and place it on plates. Sprinkle lightly with salt. Spoon the grapefruit sauce over and garnish with a sprinkle of chives.
Blood Orange & Beet Salad with Feta & Mint
- 2 medium red beets, tops trimmed
- 2 blood oranges
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh lime juice
- Extra-virgin olive oil, for drizzling
- Salt & pepper, to taste
- ¼ cup loosely packed mint leaves
- Feta, for garnishing
Preheat oven to 400 degree. Wash beets and wrap individually in foil. Place on rimmed baking sheet and roast until tender when poked with a fork, about 1 hour. Let cool.
Peel oranges. Slice oranges crosswise into rounds (save any juice and pour into large bowl). Placed sliced oranges into bowl with juice. Add lemon juice and lime juice.
Peel cooled beets. Slice crosswise into thin rounds. Layer beets and oranges on plates and spoon remaining citrus juices over. Drizzle generously with oil. Season to taste with salt and pepper.
Garnish with mint leaves and feta cheese.