I know people who think Meyer lemons are a sham, and asked to identify a tangerine they'd guess "tiny orange." But there is—I promise!—a distinct flavor to blood oranges which make them worth using for this dish. The sweet and tangy blood orange glaze coats a moist pine nut pound cake.
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With no butter or oil, these little cakes rely on pumpkin butter and yogurt for their light, springy crumb. Push them into dessert territory with a sweet orange glaze or eat them plain for a satisfying yet light breakfast sweet.
Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.
These easy biscuits are tender and fluffy, with a background flavor of sweet orange punctuated by chewy bites of tart cranberries.
In this recipe from Balaboosta: Bold Mediterranean Recipes To Feed The People You Love, orange marmalade is deepened with brandy and spooned over a semi-solid cream and milk custard.
This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb light.
You'll find this cake moist, tender, and citrusy, holding a touch of spice from pungent cinnamon. The whole things is soaked with a mixture of condensed milk and heavy cream, then covered with a generous blanket of ultra-smooth Swiss buttercream frosting after a brief spell in the icebox. This cake doesn't need layers to be decadent or awesome.
Crunchy, paper thin, and flavored with orange and almond, Florentines are an Italian-American bakery staple and a perfect spring cookie.
In Greece, this cake is baked and brought to church on August 27th, the feast of Saint Fanourios. He is the patron saint of lost things, and eating this cake is said to help you find what you are looking for. What I love is that "lost" is interpreted broadly—some people hope to retrieve literal lost objects, but equally popular is for unmarried women to eat it in hopes of finding a husband.
I've always considered the seductive and regal blood orange my favorite citrus treat, but since moving to New Orleans several years ago, my affection for the satsuma, a local favorite, has blossomed into a full-blown love affair. I like to let it shine in this bright and flavorful pie.
We're creeping towards the end of prime citrus season but, before it's over, there are a few fruit you should definitely try. Because while there's nothing wrong with a navel orange, have you tried its rosy cousin, the cara cara? Ever wondered what a tangelo was? They're a cross between a tangerine and pomelo or grapefruit, and they're super sweet and juicy. (Plus they make a great pudding). See all 8 fruit right this way.
A ton of chocolate-orange flavor in a chewy cookie shell.
Whole pureed oranges make this cake one of the most moist I've ever had. Ground almonds. saffron, and a honey syrup complete the Middle Eastern theme.
Nutty white sesame gets a flavor boost from orange and vanilla, with chunks of pistachios for crunch. A drizzle of pomegranate molasses adds the perfect sweet-tart finale.
This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges.
Simple, clean flavors make this orange cake a year-round go-to.
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
Take advantage of blood oranges while they're in season with this extra creamy and smooth sherbet.
The Old Fashioned is what I turn to whenever I want to feel like a civilized grownup. I love how the force of the booze is set off by the delicate sweet-bitterness of citrus skin and the warm spice of Angostura. It eventually hit me that if this combination tastes so good in a cocktail glass, there's no reason it can't be similarly awesome in an ice cream.
Our cookbook giveaway and recipe series usually run through four recipes, but I couldn't resist sneaking in this last one from Sweet Cream and Sugar Cones. And I'm glad I did, because this is my new favorite ice cream flavor. This is the flavor that has me kicking myself for not thinking of it first.