BLOOD ORANGE GLAZE
Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 7-inch cake
Number Of Ingredients 4
Steps:
- In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.
BLOOD ORANGE JELL-O SHOTS
Potent-but so much classier than your dive bar shots.
Provided by Claire Saffitz
Yield Makes about 16
Number Of Ingredients 7
Steps:
- Soak gelatin in 1/2 cup cold water in a small bowl 10 minutes.
- Meanwhile, stir vodka, lemon juice, simple syrup, Campari, bitters, and 1 1/4 cups blood orange juice in a large measuring glass.
- Heat gelatin mixture and remaining 1/2 cup blood orange juice in a small saucepan over low, stirring to dissolve gelatin; add to vodka mixture. Strain into 2-oz. plastic cups; chill until set, at least 6 hours and up to 5 days.
BLOOD ORANGE GELATIN
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Strain the juice through a double layer of damp cheesecloth or a paper coffee filter. Measure 3 cups of the juice. Sprinkle gelatin over to soften.
- Meanwhile, bring the remaining 3 cups of juice to a boil in a small saucepan. Add the sugar, stirring to dissolve. Remove from heat as soon as it dissolves, and stir in the juice and gelatin mixture. Pour into a glass bowl, and allow to cool. Cover with plastic wrap, and refrigerate overnight. Garnish with zest and pomegranate seeds.
LEMON AND BLOOD ORANGE GELéE PARFAITS
Inspired by a wonderful dessert in the pastry chef Sherry Yard's "Desserts by the Yard," this is a beautifully layered jello. First make the lemon gelée - even better if you have Meyer lemons at your disposal - and let it set in the glasses (this will take about an hour, so plan accordingly). Then make the blood orange jelly and pour on top of the lemon layer. The lemon layer is thinner than the blood orange layer.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
- Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
- Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 35 grams
BLOOD ORANGE MARGARITA SHOTS
Sparkling blood orange is the perfect mix of sweet and tart when paired with zingy tequila. This summer, enjoy a fun, orange wedge-shaped twist on a classic Margarita.
Provided by Food Network
Time 8h35m
Yield 24 slices
Number Of Ingredients 6
Steps:
- Halve the oranges and gently scrape out the pulp, membrane and white pith with a spoon or melon baller. Place the orange rinds in muffin tins or fit them all into a pan so they can be filled without tipping over.
- Put 1/2 cup cold water in a bowl, sprinkle the gelatin evenly on top and let it absorb the water for 2 minutes. Whisk in 3/4 cup boiling water until the gelatin is fully dissolved and then whisk in the sugar until dissolved. Cool the mixture to room temperature and then stir in the blood orange sparkling soda, tequila and orange liqueur. Spoon the gelatin mixture into the orange rinds. Refrigerate overnight.
- Carefully slice each orange half into 2 wedges and serve.
SAVORY BLOOD-ORANGE GELATIN
Provided by Oliver Schwaner-Albright
Categories dessert
Time 4h10m
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a small saucepan, combine 14 cup of the blood-orange juice and the salt. Bring to a boil and immediately remove from heat. Add the gelatin powder and stir until dissolved. Add the remaining juice and mix thoroughly.
- Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray. Refrigerate until firm, at least 4 hours.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 292 milligrams, Sugar 10 grams
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