Are blood oranges the fruit equivalent of the macaron (the darling of the cookie realm) or of cupcakes (which now outshine their fully-grown adult cake counterparts)? Blood oranges do seem to be a “hot” fruit of late. In this case, I do believe this is a warranted culinary fixation, given the glorious character of the blood orange.
Blood oranges remind me of a trip to Sicily five years ago – before the latest food
fad trend started. Everywhere we went, blood oranges and blood orange juice were abundant. In a small hotel in Lipari (one of the Aolian Islands off the “big island” of Sicily), there was even a big plastic rectangular orange juice server – the kind that cools and constantly aerates the juice and allows one to dispense it into a glass by depressing a lever. These contraptions are common in self-service breakfast rooms in cafeterias and motels in North America, but it was a bit jarring to find it in an old pensione in an ancient historic place like Lipari, releasing a torrent of bloody juice, at the touch of a button.
More on the blood orange – and the recipe Continue reading