Blood Oranges for dazzling panache.
Especially with seasonal menus.
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Strawberry Compote with Blood Orange Juice
6 1/2 cups halved hulled strawberries (about 2 pounds)
6 tablespoons fresh blood orange juice or orange juice
3 tablespoons sugar
2 teaspoons grated blood orange peel or orange peel
Place berries in large bowl. Add orange juice, sugar, and orange peel–mix gently.
Let stand at least 30 minutes and up to 1 hour, tossing occasionally.
Spectacular at brunch…
Gin and Orange Juice Braised Endives
3 tablespoons extra-virgin olive oil
1/2 cup gin
Salt and freshly ground black pepper to taste
1 cup fresh orange juice
*blood oranges for extra dazzle
4 tablespoons unsalted butter
2 tablespoons honey
2 scallions, white and pale green parts only, thinly sliced
2 tablespoons salted roasted pumpkin seeds
Balsamic vinegar, for drizzling
In each of 2 large skillets, heat 1 1/2 tablespoons of the extra-virgin olive oil. Add the endive halves, cut sides down, and cook over moderate heat until richly browned, about 5 minutes. Slowly pour 1/4 cup of the gin into each skillet and cook until it’s reduced by half. Turn the endives over, season with salt and freshly ground black pepper and add 1/2 cup of the orange juice to each skillet. Cover and cook over low heat, turning once, until the endives are tender, about 15 minutes. Transfer the braised endives to a warm platter, cut sides up. Pour the liquid from one of the skillets into the other. Add the butter and honey and boil over high heat until syrupy, about 4 minutes. Season with salt and freshly ground pepper. Pour the sauce over the endives and garnish with the sliced scallions and roasted pumpkin seeds. Drizzle the endives with the balsamic vinegar and serve.
NOTE: The endives can be prepared through Step 1 and refrigerated in their liquid overnight. Before serving, reheat gently and proceed.
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