BLOOD ORANGE SORBET

Blood oranges are part of Sicilian culture. From January to April, it is pretty easy to find blood oranges. The origin of the blood orange is rather unexciting, just a mutation of the sweet orange. The berry like flavor and color is just incredible. Mostly they are just eaten but you can make sauces from them as well as one notable antipasto where slices are placed in a dish topped with very thin slices of red onion then a drizzle of olive oil. For me I love the sorbet, it is so refreshing and light and easy to make. Blood oranges are now grown in California and are easy to find. This is the season, so keep your eyes open. I just bought some last week at a Farmer's Market. You can use regular oranges but it just isn't the same. Don't get me wrong, Blood Orange Gelato is out of this world but sorbet is refreshing and will save a few fat calories. "Taste makes waist".

BLOOD ORANGE SORBET

1 Tablespoon blood orange zest

1 ¼ Cups water

¾ Cup sugar

Enough blood oranges to make 2 ¼ cups puree (3 to 4 pounds)

Combine zest, water and sugar in saucepan, stir over high heat until sugar totally dissolves and comes to a boil. Remove from heat. Peel oranges, cut away all pith and seeds. Work over a bowl, so not to loose any juice, cut out membranes. Combine orange and it’s juices to make 2 ¼ cups, transfer to blender or processor and puree until smooth, about 45 to 60 seconds. Mix with reserved syrup , cover and refrigerate overnight. Process in ice cream maker. Transfer to container and freeze. You will need to soften for about 20 minutes before serving.

If you don’t have an ice cream maker. Prepare as above, but place liquid in a long flat container and place in freezer. About every half hour, take out and with the tines of a fork, run through mixture. Continue this process until frozen into crystals.

Buon Appetito!

PEAR TART

As winter comes to a close, I look in the mirror and can see...I've been eating too good the last few months! Although I am interested in losing the extra pounds this winter has blessed me with, I'm not so interested in giving up on my desserts. Below you will find a nice light tart and if you want to make gluten free just replace the breadcrumbs.

As for the extra weight...I've had to plan our menu a week at a time, so we can stay on course. I love my pizza and bread but for the next few weeks it is going to be whole grain flatbread. I'll give that great recipe in the next few weeks. I usually eat pretty well but it's the snacks that got me this winter. Anyway, right now the greens are incredible! Farmers Markets are loaded with great organic vegetables and my garden is reaping the reward of a little winter gardening! Hope you enjoy the tart.
Buon Appetito!

PEAR TART

1 Cup slivered almonds, roasted

½ Cup bakers sugar

¼ Teaspoon sea salt

½ Cup breadcrumbs, plain & finely ground

1 Egg while, lightly beaten

2 Tablespoons almond or olive oil

3 Tablespoons fresh lemon juice

1 Teaspoon lemon zest

3 Large ripe pears (Anjou’s are perfect)

2 Cups red grapes, halved and seeded

Preheat oven to 350. Lightly oil a 10” springform pan. In food processor combine almonds, 1/3 cup of sugar and salt. Pulse until fine ground. Add breadcrumbs and pulse to mix. Drizzle egg white and oil over breadcrumb mixture, pulse until mix is wet but still crumbly. Press 1 ½ cups of mixture into bottom of pan. Bake about 8 or 9 minutes, until firm. In large bowl combine lemon juice, zest and remaining sugar. Peel and core the pears, then slice lengthwise about 8 slices per half. Put the sliced pears into the lemon mixture as they are cut. Add grapes and toss to mix. Put the fruit mix on top of the crust. Sprinkle with the lemon mixture and top with the remaining breadcrumb

Mixture. Bake for 30 to 35 minutes (fruit should be tender and bubbling, if it browns to quickly, tent with some foil). Cool in pan on wire rack, at least 10 minutes. Loosen and remove. Serve warm or at room temperature.

ROASTED BUTTERNUT SQUASH SOUP

As winter comes to a close, time to think about shedding a few of those "comfort food" pounds...no sense in giving up flavor, so how about one more squash soup. Good idea! Happy you thought of it.

Roasting the butternut squash with a little balsamic is going to give this soup an incredible flavor. Simple, hearty and healthy. This soup with a small salad makes a perfect light meal but feel free to serve as a first course. If you are unfamiliar with butternut squash, it has a hard flesh, so be careful with the knife. I suggest trimming the ends and using a good potato peeler to remove the skin. Slice in half lengthwise and scoop out the seeds, then cut into cubes.
NOTE: If you are not using dairy, Almond Milk works nicely with this recipe.

ROASTED BUTTERNUT SQUASH SOUP

2 Tablespoons extra virgin olive oil

½ Small onion, diced

1 Stalk celery, diced

1 Small carrot, diced

1 Cinnamon stick

2 Tablespoons toasted pine nuts

4 Cups chicken stock or broth, low sodium please

Salt & Pepper to taste

½ Cup Half & Half (or other heavy cream)

or substitute Almond Milk for the cream.

1 Recipe Roasted butternut squash, recipe follows

Roasted Butternut Squash:

1 Large Butternut Squash

4 Tablespoons butter

2 Tablespoons Fresh Rosemary, chopped

2 Balsamic vinegar

¼ Teaspoon salt

¼ teaspoon pepper

¼ Teaspoon ground ginger

1 Teaspoon sweet ground pepper (or mild chili powder)

1 Tablespoon sugar

Preheat oven to 400. Heat butter in skillet until melted, pull off heat, add remaining ingredients, put back on heat and stir for about 1 minute. Place squash in large bowl, pour mixture over squash and mix well. Transfer to baking sheet in a single layer, place in oven and cook until very tender (about 40 to 45 minutes). Using a spatula turn at least once.

SOUP:

Heat oil in large pot or saucepan, add onion, celery, carrot and cinnamon, cook until soft, about 5 minutes, add pine nuts and chicken stock, bring to a boil, add squash and simmer for a few minutes. Take off heat, season with salt and pepper. Puree soup in blender or processor to a smooth consistency. Return to pot and simmer for another 10 minutes to let flavors meld. Remove from heat, stir in half & half, adjust seasoning if necessary. Serve hot. (In the summer, try serving at room temperature or with a slight chill)