ANNOUNCING THE FEBRUARY-MARCH INGREDIENT!!!!

(drum roll and the silver dome is lifted off the plate.....)

In recognition of a tasty treat in Roma and Momma Jinx's request for a dessert-friendly ingredient, I would like to inform you that the ingredient of the month is

hazelnut = filbert = cobnut Notes: Hazelnuts have a crunchy texture and an appealing flavor that goes especially well with chocolate. Unshelled nuts show up in the produce department of larger supermarkets in the fall and winter. Shelled nuts are available year-round near the baking supplies. Before you use them, toast shelled hazelnuts in a 325° oven for ten to fifteen minutes, stirring occasionally. As soon a you take them from the oven, rub the nuts vigorously with a towel to remove their bitter brown skins.

What is the New Ingredient?

Shoot the month is already 1/2 over. We need the new ingredient. do we have suggestions? I might have a couple.

ok so I tried this tart- the crust is not flakey enough and you have to be real careful making the caramel sauce or it burns- PU---it tasted ok but did not serve pretty so i give it a 1 out of 4 and my tart looked really good- I just have to figure out how to get a picture on to the blog page- help all you computer GURUs! can't wait for the next months surprise ingredient cuz I have WIN club and have to impress the ladies.

Bon Appétit | January 2002

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92% would make it again

user rating:
3½ forks

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yield: Makes 10 to 12 servings

If you can't find blood oranges in your supermarket, you can substitute regular navel oranges in both the tart and the Orange Caramel Sauce.

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Ingredients

Orange curd

• 1 1/2 cups sugar
• 1/3 cup fresh blood orange juice
• 1/3 cup fresh lemon juice
• 6 large eggs
• 2 large egg yolks
• 1 tablespoon grated blood orange peel
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature

Crust

• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
• 2 tablespoons whipping cream
• 1 large egg yolk

• 8 blood oranges
• Orange Caramel Sauce

Preparation

For orange curd:
Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.

For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.

Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)

Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.

Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.

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Blood Orange Salsa atop Mahi-Mahi with a salad

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

• 3 blood oranges
• 1 cup 1/3-inch cubes avocado (2 avocados)
  
• 1/3 cup chopped red onion
• 2 teaspoons minced red jalapeño
• Juice of 2 fresh limes
• Salt
  

• 2 teaspoons olive oil
• 4 6-ounce mahi-mahi fillets...or 2-3 and you will have extra salsa

• 1 cup of rice...I used Basmati

Preparation:

Put the rice on to cook.

Make the salad and dressing (see below)

Peel the oranges. Using small sharp knife, cut/peel white pith from orange. Working over small bowl, cut between membranes and peal the skin from the wedges. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 3-5 minutes per side.

Place fillet on its own plate. Spoon salsa atop fish and serve.

I served it with a green salad filled with veggies and dried cranberries topped with Blood Orange Vinaigrette which is yummy on the rice too.

Blood Orange Sherry Vinaigrette

• 2 small blood oranges
• 1 medium shallot, minced 2 tablespoons sherry vinegar...I used apple cider vinegar
• Salt
• Freshly ground black pepper
• 1/4 to 1/2 cup extra virgin olive oil
  

Preparation:

Juice and strain the blood oranges. Measure 1/4 cup of juice. I put the pulp in the salsa.

In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.

Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste.

I got the salsa recipe from www.epicurious.com and the vinaigrette recipe from
http://www.seasonalchef.com/recipe0506a.htm

I forgot to take pictures...but these are colorful and delicious.

Blood Orange Punch

Hey Guys,

So this might not be the winner for most inventive, however it was fairly good and super easy to make. Julie and I had Jenny and Alex Bonzer over on Friday. After a nice dinner at Splash, we capped the evening with this little doozie.

Juice from 6 blood oranges.

One Bottle Sparkling White Wine

One small bottle of Oragina

Add Bacardi to your desire (or leave it out altogether) The recipe I was working from suggested a cup.

If I was making this punch again, I would think more Orangina.