Comments on: One-Minute Sicilian Blood Orange Salad http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/ Living in Southeast Sicily Thu, 17 May 2012 22:00:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: jann http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-155 jann Mon, 01 Feb 2010 21:43:47 +0000 http://baroquesicily.com/?p=1453#comment-155 Oh, my. I'm salivating. Thanks for posting! Oh, my. I’m salivating. Thanks for posting!

]]> By: Bob & Marianne McNamara http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-154 Bob & Marianne McNamara Mon, 01 Feb 2010 20:31:01 +0000 http://baroquesicily.com/?p=1453#comment-154 In case you would like to try this amazing dessert treat: Fresh Oranges With Spiced Red Wine Syrup (Bon Appétit | January 2004) 1 750-ml bottle dry red wine such as Spanish Ribera del Duero 1 cup plus 1 tablespoon sugar 1 cinnamon stick, broken in half 8 oranges Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.) Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. In case you would like to try this amazing dessert treat:
Fresh Oranges With Spiced Red Wine Syrup
(Bon Appétit | January 2004)

1 750-ml bottle dry red wine such as Spanish Ribera del Duero
1 cup plus 1 tablespoon sugar
1 cinnamon stick, broken in half

8 oranges

Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves.
Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)

Finely grate peel from 2 oranges.
Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges.

]]> By: jann http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-147 jann Fri, 29 Jan 2010 20:28:29 +0000 http://baroquesicily.com/?p=1453#comment-147 Ciao Giovanna, Thank you so much for this variation on Sicilian blood orange salad. I'd like to tell readers that you're an amazing cook of all things Sicilian and that you've compiled your recipes in Sicilian Feasts--a book with do-able, luscious recipes that I highly recommend. Jann Ciao Giovanna,
Thank you so much for this variation on Sicilian blood orange salad. I’d like to tell readers that you’re an amazing cook of all things Sicilian and that you’ve compiled your recipes in Sicilian Feasts–a book with do-able, luscious recipes that I highly recommend. Jann

]]> By: Giovanna Bellia La Marca http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-146 Giovanna Bellia La Marca Fri, 29 Jan 2010 20:12:51 +0000 http://baroquesicily.com/?p=1453#comment-146 Hi Jann, The first time I made orange salad for my half Irish husband, Howard, and he saw me sprinkle salt and drizzle olive oil in what he thought was fruit salad for dessert he was aghast. But, being adventurous and also a good sport, he tried it at my insistence, and loved it immediately. I make it with sliced celery or fennel (no onion) and I dress it with salt, ground peperoncino and good extra virgin olive oil the way my nonna Concettina taught me when I was growing up in Ragusa. I enjoy your frequent stories, anecdotes and musings. Grazie tanto. Ciao, Giovanna Hi Jann,
The first time I made orange salad for my half Irish husband, Howard, and he saw me sprinkle salt and drizzle olive oil in what he thought was fruit salad for dessert he was aghast. But, being adventurous and also a good sport, he tried it at my insistence, and loved it immediately. I make it with sliced celery or fennel (no onion) and I dress it with salt, ground peperoncino and good extra virgin olive oil the way my nonna Concettina taught me when I was growing up in Ragusa.
I enjoy your frequent stories, anecdotes and musings.
Grazie tanto. Ciao, Giovanna

]]> By: Margo Chavez http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-145 Margo Chavez Fri, 29 Jan 2010 17:42:35 +0000 http://baroquesicily.com/?p=1453#comment-145 Yum! Something I will definitely try! And the photos make them look even yummier. Yum! Something I will definitely try! And the photos make them look even yummier.

]]> By: jann http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-142 jann Thu, 28 Jan 2010 03:33:30 +0000 http://baroquesicily.com/?p=1453#comment-142 Oh, you lucky ducks. Enjoy! Blood orange dessert with a wine reduction. Mmm. Intriguing. Oh, you lucky ducks. Enjoy! Blood orange dessert with a wine reduction. Mmm. Intriguing.

]]> By: Bob & Marianne McNamara http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-141 Bob & Marianne McNamara Thu, 28 Jan 2010 03:00:25 +0000 http://baroquesicily.com/?p=1453#comment-141 We are looking forward to buying due cassette of blood oranges when we arrive in a few weeks and preparing them in salads, juice, and for dessert with a red wine reduction..... We are looking forward to buying due cassette of blood oranges when we arrive in a few weeks and preparing them in salads, juice, and for dessert with a red wine reduction…..

]]> By: jann http://baroquesicily.com/2010/01/one-minute-sicilian-blood-orange-salad/comment-page-1/#comment-140 jann Thu, 28 Jan 2010 01:13:08 +0000 http://baroquesicily.com/?p=1453#comment-140 Oh, wow. What a great idea!! Yum. Oh, wow. What a great idea!! Yum.

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