Tag Archives: orange

Orange-Basil Simple Syrup

10 Monday May 2010

Posted by in Beverage, Dessert, Recipe

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This simple syrup works well in cocktails, but would also be delicious drizzled over pound cake, or even ice cream!

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • the peel of one orange (cut into strips, remove after cooking, and save for cocktails)
  • 5-6 fresh basil leaves, torn

Directions:

  1. Place sugar and water in a saucepan and cook over medium heat until the sugar is dissolved
  2. Lower the heat and add the orange peel and basil
  3. Ensure the mixture does not boil and stir occasionally.
  4. Strain the mixture and cool completely.  Discard the basil, but save the orange peel for orange-basil cocktails.
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Orange-Basil Cocktails

10 Monday May 2010

Posted by in Beverage, Recipe

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Last year, I dined at Chinghale, a fantastic Italian entoeca and osteria in Baltimore, run by chef Cindy Wolf (who is building her own Baltimore restaurant dynasty I must say!)  I was inspired to make this summery cocktail from my experience there, and while they used Aperol in the drink, I think Contrieu worked just fine.  The basil (which is growing nicely in my garden) adds a fresh, almost medicinal quality to the fresh citrus, and the seltzer keeps it light and bubbly.

I served this before dinner for a nice light start.

Ingredients:

  • 1 oz Contrieu, Aperol, or Grand Marnier
  • 1 oz Vodka
  • 1 tbsp citrus-basil simple syrup
  • 2 oz fresh squeezed orange juice
  • 1 basil leaf
  • Seltzer water
  • Orange peel, for garnish

Directions:

  1. Mix first five ingredients in a tall glass with ice.
  2. Top with seltzer water and stir.
  3. Add the orange peel for garnish.

Roasted Beet Salad with Oranges & Raspberry Vinaigrette

30 Tuesday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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INGREDIENTS

  • 1 1/2 lbs small beets (red, pink, or golden – or a variety)*, washed well with skins
  • 1 large head of green or red lettuce (such as Bibb & Red-Tinged Lolla Rose Lettuce)*, torn into pieces and rinsed and drained well with a salad spinner
  • 1 medium orange, peeled and sliced into 1/2-inch pieces
  • 6 tbsp extra virgin olive oil, divided
  • 1 tbsp raspberry vinegar (or freshly squeezed lemon juice or high quality bottled lemon juice such as Santa Cruz)
  • 1/2 tsp kosher salt, divided
  • 1 small to medium garlic clove, minced*
  • 1/2 tsp freshly ground pepper, divided

DIRECTIONS

  1. Preheat oven (or toaster oven) to 400 degrees F. Place the beets into an 8X8 inch baking dish. Drizzle with 3 tbsp olive oil. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Toss to coat. Cover with foil and roast for 60-70 minutes, or until the beets are tender when pierced with a knife or fork. Remove from the oven, uncover and let cool. When cool enough to handle, rub off (or peel off) skins with your hands or a knife. Cut into 1/4-inch thick slices and cut the slices in fours or eights. Transfer the beets to a large bowl.
  2. Combine 3 tbsp oil, 1 tbsp raspberry vinegar, 1/4 tsp salt, 1/4 tsp ground pepper, and garlic in a small class container with tight fitting lid (such as an old jam or jelly container). Shake until well combined.
  3. Combine lettuce, orange and beet pieces in a large bowl. And evenly toss with about 2-3 tbsp of the salad dressing.

Grilled Pizza with Onions, Garlic & Kalamata Olives

30 Tuesday Mar 2010

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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There is nothing like the taste and flavor of grilled pizza. Grilling the pizza may add a few more steps, but it’s definitely worth it. In the middle of the summer harvest, try adding grilled zucchini and yellow squash and grilled red bell pepper instead of the jarred roasted red bell pepper. Also try experimenting with different types of cheese and other toppings, such as thinly sliced bosc pear. Serve with a side salad, such as Roasted Beet Salad with Oranges and Raspberry Vinaigrette, and a glass of red wine. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 prepared pizza dough, divided into 3
  • 1 batch of basic pizza sauce
  • 3 medium organic yellow onions*
  • 4-6 cloves organic garlic*
  • 3 tbsp extra virgin olive oil
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 cup roasted red bell peppers, drained and sliced (optional)
  • 8 oz mozzarella cheese (or a combination of freshly grated parmesan and feta; or fresh cheese curds from your local italian market)
  • Freshly ground salt and pepper
  • Cooking spray

DIRECTIONS

  1. Prepare pizza dough and basic pizza sauce according to directions.
  2. Prepare grill (for a gas grill, turn on high; after 5 minutes, scrape clean with a grill brush; turn heat down to medium-high).
  3. Carefully peel and slice onions into 1/2 inch thick slices. Lightly coat both sides of each slice with oil and sprinkle with salt and pepper. Set aside and roughly chop.
  4. Peel garlic and place in the center of a 8 inch by 8 inch piece of aluminum foil along with 1 tbsp oil. Carefully form a little pouch with the foil.
  5. Grill onions until tender and evenly browned (about 10 minutes, 5 minutes on each side). Meanwhile, place pouch of foil with garlic on a corner of the grill. Grill until garlic is cooked through and very tender (about 10-20 minutes). Set aside and roughly chop.
  6. Using a rolling pin, roll out a third of the pizza dough on a large cutting board (if the dough sticks to the board, dust the cutting board with a little flour). Coat one side of the dough, evenly, with cooking spray. Place the rolled out dough (cooking spray side down) on the grill.
  7. Pre-cook the crust: Grill for 1-2 minutes, or until the cooking spray side of the dough forms a crust and starts to turn golden brown. Quickly and carefully spray the uncooked (top side) of the crust with cooking spray, and flip the crust, so that the top side is now touching the grill surface. Cook another 1-2 minutes, or until the crust just starts to turn golden brown. Remove from the grill and set aside.
  8. Repeat for the remaining 2/3 of the dough.
  9. Top the pre-cooked crust with sauce, grilled onions and garlic, kalamata onions, and slices of mozzarella cheese. Place on grill on top of a long piece of foil, to prevent the crust from burning on the grill and to give the cheese enough time to melt. Cover the grill, and cook for about 5-10 minutes or until the cheese melts (note: check often to make sure the bottom of the crust does not burn.)