Blood Orange

February 18, 20112 Comments

WINTER 2011. BLOOD ORANGE. 02.18.11

Fans of the sitcom Seinfeld may remember an episode in which Kramer loses his sense of taste and misses the two-week window “Mackinaw peaches” are in season. These very special peaches (which, by the way, are fictitious), supposedly superior to any other peach variety, were apparently worth the 50-week wait. Blood oranges fall into the same camp in some ways. They are only available for a short time each year, they can be tricky to find (try Whole Foods) and they are distinctly superior to any navel or valencia I’ve ever met. I will admit to having become a bit carried away with photographing them. They are just so beautiful. If I were a fashion photographer instead of an amateur with a penchant for food porn, this would be the equivalent of shooting a Gisele Bunchen portrait. Like any true beauty, their looks are only enhanced by their inner goodness – sweet, a little tart and just a hint of deep red berry. No, I didn’t just call Gisele Bunchen a tart. Never!

So why has something so lovely – I’m talking about the oranges, people  – been given a name that conjures guts and perhaps even violence? No clue, but I can tell you that after I juiced a small pile of them by hand, my counter looked like it could use police tape. Sticky, red juice dripped from my knife and ran in a suspicious line down the counter. The juiced halves laid like limp, slain corpses littered about the cutting board. Enjoying the sweet juice even made me feel a bit guilty. Sort of. If I were you, I’d pick up a bundle of these while you can. Use some for the recipes this week, then keep the rest around for snacking. Next week we return from fantasyland with a prim and proper vegetable boasting versatility, but lacking the sex a-peel (sorry, couldn’t resist) of this week’s star.

2 responses to “Blood Orange”

  1. Alicia,

    A “tech” question/request: I am notified weekly of your “Weekly Greens” blog on my home page on “iGoogle.” There are three links provided. For this week, they are, for example, “Blood Orange,” “Blood Orange Menus,” and “Blood Orange Lists.” So far, so good. But when I click on the first (and top) link, “Blood Orange” I am brought to a page that has no obvious link to either the Menus or the shopping list. Assuming I was already on the Home Page, I looked through the rest of the menu in search of recipes and ingredients, without success. Only when I clicked on “Home” and then scrolled down did I find these recipes and lists for the week.
    Thus, I would suggest that the topic page (“Blood Orange”) have a direct link to the recipes and shopping list for this topic.

    One other tech issue: from the “This Week’s Menu” page, when I clicked the PDF link, I was not taken to an Adobe PDF, but rather to a page from “Print Friendly,” which informed me that they were unable to “parse this page for content”, and that I should go to their support page to enter a URL. Seems unduly confusing and complicated to me.

    Thanks, and continued luck with your wonderful blog. The cake with blood orange glaze was terrific.

    Gary

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