Thursday, March 20, 2008

The Breakfast Series #7: Two Great Things to do with Oranges


Blood Orange, Kumquat and Kiwi Salad with Toasted Coconut

This was a no brainer. Peel, thinly slice and arrange on a plate:

1 blood orange (or a regular orange if you prefer)

1 kiwi fruit

2 or 3 kumquats (no need to peel these)

Sprinkle about a teaspoon of sugar over the fruit and leave it to rest. Meanwhile, heat up a cast iron pan or griddle and toast a couple tablespoons of grated coconut until fragrant and slightly browned. Sprinkle on top and serve. If you don't feel like arranging fruit, you can just cut everything into chunks and toss it in the sugar and coconut. This is a basic salad that works not only with oranges, but also with other citrus like grapefruit. Feel free to add in a couple strawberries if you have some nice ones lying around (unlikely this time of year, but you never know.)

Another great recipe with oranges is not suitable for your tea-totaler or straight-edge punk friends because it involves a liberal use of good quality rum. Get ahold of some and try the following:

Macerated Oranges with Rum and Cinnamon

Serves 4 as a great brunch side dish.

4-5 juicy oranges

Fresh ground cinnamon (not a container that has been sitting on your shelf for a year)

Good quality rum (I use a light rum so it doesn't overwhelm the oranges)

Sugar (I used white sugar for this)

Procedure:

1. Peel and thinly slice the oranges, removing any seeds that catch your eye. Place one layer of the orange slices in an attractive dish (a wide glass serving bowl or a deep platter that can catch the juices).

2. Sprinkle the layer of oranges with an equal mixture of sugar and cinnamon. They shouldn't be buried under cinnamon-sugar, but you probably will need at least a teaspoon or two of the mixture for each layer.

3. Glog a couple splashes of rum over the oranges.

4. Repeat with each layer until you run out of oranges. Depending on how much rum you poured on the first time, you may decide against adding more with each layer-it is really up to you. Sprinkle a bit more cinnamon-sugar on top and let rest in the fridge for at least an hour to allow the flavours to blend together. The sugar will pull the juices out of the orange slices, which will mix perfectly with the rum, sugar and cinnamon.

This dish is fantastic for a Caribbean or Latin American inspired breakfast. Serve with some of FX Cuisine's ginger allspice banana fritters and you have yourself a veritable feast!

2 comments:

Cynthia said...

Does the blood orange taste like regular orange?

Lyra said...

Cynthia, yes they do taste differnt, they have a bit of a winey or berry like flavour. It isn't as strong a citrus flavour as you find in a regular orange, and it is complex, and hard to describe (you see what a great job I'm doing).