September Recipe Ideas
Blood Orange Month
Blood Orange Chicken
Ingredients
4 skinless, boneless chicken breast halves
5 blood oranges, divided
Salt and freshly ground black pepper to taste
3 tablespoons SLO Olive Blood Orange olive oil
1 tablespoon butter
½ onion, minced
3 cloves garlic, chopped
¾ cup chicken stock
3 tablespoons dry white wine
1 teaspoon chopped fresh parsley
1 tablespoon honey
Directions
Place chicken breasts into a glass or ceramic bowl. Juice two of the blood oranges over the chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
Remove chicken from marinade and shake off excess. Season chicken with salt and pepper. Discard remaining marinade.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
Juice the remaining three blood oranges.
Melt butter in a clean skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent and garlic begins to brown, about 5 minutes. Stir in remaining blood orange juice, chicken stock, white wine, and parsley; bring to a boil. Return chicken to the skillet, reduce the heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates.
Add honey to the pan juices and simmer until dissolved and the sauce has thickened, about 2 minutes. Spoon sauce over chicken and serve.
Originally posted on www.whatsgabycooking.com
Blood Orange Olive and Shallot Focaccia
Ingredients
1 cup + 2 tablespoons warm water at around 110°F
¼ teaspoon granulated sugar
1 ⅛ teaspoon active dry yeast
4 tablespoons SLO Olive Blood Orange olive oil
4 tablespoons SLO Olive Extra Virgin olive oil
2 ½ cups +1-2 tablespoons bread flour (- or all purpose flour)
2 teaspoons fine sea salt
½ teaspoon cracked black pepper
2 medium shallots (- thinly sliced)
1 medium blood orange (- zested )
½ cup pitted green olives (- such as Castelvetrano )
1 tablespoon sesame seeds
sea salt flakes (- to taste)
Directions
Combine warm water at around 110°F with sugar and yeast in the bowl of a stand mixer. Allow to sit for 5-10 minutes until the yeast begins to bloom and bubble up.
Add 2 ½ cups of the bread flour, 2 tablespoons of the olive oil, orange zest, sea salt and pepper.
With the dough hook attached, turn the mixer on a low speed to mix until the ingredients come together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 5-6 minutes.
If after 5 minutes dough is still very sticky, add 1 to 2 tablespoons of bread flour, until the dough starts to amass around the dough hook and pull away from the sides of the bowl.Gather the dough into a rough ball shape, then transfer the dough to large, lightly greased bowl. Cover loosely with a clean kitchen towel or greased plastic wrap. Let rise for 90 minutes up to 2 hours in a warm place, until the dough has doubled in size.
*The colder the room is, the longer it will take for the dough to rise.While the dough is resting, prepare the toppings. Use a Mandoline or a sharp knife to slice the blood orange into very thing slices, then cut the slices into half moons and remove any seeds.
*I like to place the orange slices on a paper towel to soak up any excess juice so that they don't bleed into the focaccia.Combine the thinly sliced shallots, olives and 2 tablespoons of olive oil in a bowl. Add a sprinkle of salt flakes and some fresh cracked pepper, stir to combine. The flavors will marinate together as the dough rises.
*for a deeper more concentrated flavor, brown the shallots in a skillet first.Once the focaccia dough has doubled in size, coat a 12" cast iron skillet with 2 tablespoons of olive oil. Transfer the dough to the prepared skillet and slide the dough around to coat with oil. Stretch the dough to edges of the skillet.
Place in the warm area until the dough puffs up and bubbles, about 45 minutes - 1 hour.Use your fingertips and gently press into the dough, creating little dimples all over the entire surface. Sprinkle the dough with sesame seeds. Then add the shallots, olives and blood orange slices, gently pressing them into the dough. Add a liberal sprinkle of sea salt flakes. Preheat the oven to 475° F and allow the dough to rise for 10-15 more minutes while the oven preheats.
Just before baking, drizzle with 1 more tablespoon of olive oil. Then turn the oven temperature down to 450°F and bake the focaccia in the lower half of the oven for 22-25 minutes until the bread has a warm golden crust.
*By first bringing the oven up to 475° F and turning it down to 450° just before baking gets the interior oven temperature good and hot, which helps the focaccia attain its signature crusty edges and airy interior without burning the toppings to a crisp.Once you remove the Blood Orange Olive and Shallot Focaccia from the oven, drizzle with 1 more tablespoon of olive oil for a rich and glossy finish. Add sea salt flakes and a fresh crack of black pepper to taste. Allow to cool for at least 15 minutes, then slice and serve warm or at room temperature.
Originally posted on www.bakingthegoods.com
Citrusy Blood Orange Olive Oil Cake
Ingredients
For the cake:
1 3/4 cup all-purpose flour
2/3 cup sugar (white or palm sugar)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup SLO Olive Blood Orange olive oil
1/2 cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1/4 cup blood orange juice
Zest from one blood orange
For the butter cream frosting:
1/2 cup unsalted butter
2 1/4 cup confectioners’ sugar
1 1/4 tablespoons fresh blood orange juice
1 tablespoon milk
Pinch of salt to taste
For the candied blood orange zest:
1 blood orange (peeled with a vegetable peeler in wide strips and cut into thin matchstick-sized strips)
3/4 cup water
3/4 cup granulated sugar (more sugar to cover bottom of a flat bowl)
Instructions
For the cake:
Preheat the oven to 350º.
Line the bottom of the pan with a round of parchment paper and spray the pan and parchment paper with cooking spray.
In a medium bowl, add the zest to the sugar and mix together.
In a large bowl, add the sugar to the flour mixture (flour, baking soda, baking powder, and salt). Whisk together and create a well in the center.
In a separate mixing bowl, combine the eggs, olive oil, juice, and Greek yogurt and whisk together until smooth.
Add wet ingredients to the dry ingredients and whisk or stir to combine until all dry ingredients are blended.
Pour batter into the prepared cake pan, place the pan in the center of the oven rack and bake for 30 minutes. You’ll know it’s done when the cake is golden brown and a cake tester is inserted into the center of the cake and it comes out clean.
Remove from the oven to a wire rack and let the cake cool to room temperature.
Transfer the cakes when cooled to a large cutting board.
Make the butter cream frosting.
Make the candied blood orange zest (optional)
With a serrated knife, slice the tops of both cakes.
Place a small scoop of frosting in the center of your cake stand. Take one cake and place it on top of the icing with the cut side up.
Spread a healthy layer of butter cream frosting on the cut portion of the cake. Invert the other cake and place on top of the frosting.
Add a generous amount of the icing to the top of the cake, spread the frosting evenly with a few swirls, top with the candied blood orange zest if using, and serve.
Store the leftovers on your countertop in an airtight container or covered with plastic wrap.
For the butter cream frosting:
Place the butter in the bowl of a stand mixer with the paddle attachment and beat for approximately 2 minutes on low speed.
With the mixer running, add the confectioners’ sugar, blood orange juice, and milk and beat for another 2 minutes. Add more milk or sugar if needed to get the right consistency for easily spreading on top of the cake.
Add a pinch of salt and test for taste.
For the candied blood orange zest:
Add water and sugar to a small pot and bring to a simmer until the sugar has dissolved.
Add the zest strips to the simmering water and simmer for about 15 minutes. The zest will turn a deep, dark color.
With a slotted spoon, remove zest strips from water to a plate.
Quickly transfer the zest strips to a bowl with sugar in the bottom and toss the strips until coated with sugar.
Transfer the strips from the sugar to a sheet pan lined with was paper and let them fully dry (about 30 minutes)
Originally posted on https://mostlovelythings.com
