Citrus

Blood orange labneh tart

March 11, 2019 by vytran24 Leave a Comment

This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

Winter is almost over so I want to share at least one blood orange recipe before they disappear from the farmers markets. There’s something about the beautiful jeweled tones of blood oranges and their sunny taste that brighten even the dreariest winter days. I’m so excited to share this blood orange labneh tart recipe as a celebration of winter and its bounty.

I posted a picture of this blood orange labneh tart on Instagram about three years ago but life happened and never got a chance to write up the recipe. This tart was inspired by a blood orange panna cotta that I had blogged previously. My husband loved the taste of the panna cotta–citrusy, creamy, and custardy, almost like a cross between an English posset and a jello but he wanted texture so this tart was born.

The tart shell is a mixture of almond meal and Graham crackers that becomes a crumbly, nutty crust for the curd like blood orange filling. To make the crust, all you have to do is combine almond meal, Graham cracker crumbs, and melted butter, press the mixture into a loose bottom tart pan, and bake in the oven for 12 minutes. Talk about easy right?!!!

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and a slice of tart o a plate

While the tart shell is baking, you can start prepping for the blood orange filling. The filling is similar to a panna cotta but poured in the tart shell instead of individual ramekins. Fresh blood oranges and labneh are the heroes in this tart which turn into a beautiful coral color. If you haven’t heard of labneh before, it’s a soft cheese made from strained yogurt that’s quite popular in Middle Eastern cuisine.

After 4 hours of chilling in the the refrigerator, you get a beautiful blood orange tart with a creamy, tangy filling and nutty, crumbly crust. The filling has a hint of orange flavor layered with a raspberry undertone. When served with candied blood orange slices, this blood orange labneh tart is nothing short of a stunning dessert and the perfect ending to those heavier winter meals.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and two tart slices on two plates

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.42 from 17 votes

Blood orange labneh tart with candied oranges

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust.

Course: Dessert

Cuisine: American

Keyword: blood orange, dessert, Labneh, tart

Servings: 8 servings

Ingredients

1 cup heavy cream
3/4 cup labneh
1/2 cup granulated sugar
1 cup freshly squeezed blood orange juice, strained
1 tbsp blood orange zest
3 platinum gelatine sheets

Crust

1/2 cup almond meal
6 ounces Graham crackers
6 tbsps unsalted butter, melted

Candied blood orange slices

3 small blood oranges, sliced into 1/4 inch
1/2 cup granulated sugar
1/2 cup water

Instructions

Tart shell

Preheat the oven to 350 degrees F.
To prepare the crust. In a food processor, pulse Graham crackers to fine crumbs. Add almond meal to the Graham cracker crumbs and pulse a few more times until mixed.
Mix the melted butter with almond meal mixture. Press the mixture into a 1 ¼ inch deep by 9 ¼ inch round loose bottom tart pan.
Bake the tart shell on the middle rack of the oven for 12 minutes. Remove the tart shell from the oven and let it cool completely.

Blood orange filling

Wash and scrub the blood oranges with warm soapy water to remove any wax, then dry the oranges.
Put sugar in a bowl and zest the blood oranges directly into the bowl. Use your fingers to rub the zest into the sugar.
In another bowl, use a citrus reamer to extract juice from the blood oranges. Strain and set aside.
Soak gelatin sheets in a bowl of cold water for 10 minutes to let them bloom.
Combine cream, labneh, sugar, and blood orange zest in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.
Whisk in the blood orange juice until well combined
Lift the gelatin sheets from the cold water and wring gently to remove excess water.
Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
Strain the blood orange mixture through a fine sieve and let it cool for 30 minutes before pouring it into the tart shell.
Refrigerate for at least 4 hours or overnight for the filling to set.

Candied blood orange slices

To make the candied blood oranges, stir sugar and water in a large saucepan over medium heat until the sugar dissolves.
Add the orange slices and simmer for 18-20 minutes until the rind is soft and the liquid becomes syrupy.
When ready to serve, drain the orange slices and arrange over the cooled tart.

Recipe Notes

If blood oranges are not in season, use regular oranges instead.

You can make the tart a day ahead and store in the fridge.

Make the candied blood oranges closer to serving time.

Moro blood orange margarita

May 4, 2018 by vytran24 Leave a Comment

This classic blood orange margarita is incredibly refreshing and visually stunning with its vivid deep red color.

two glasses of blood orange margaritas

It’s May already! You know what that means?!! Cinco de Mayo is upon us. Tomorrow to be exact! This is the first time in years where I managed to post a recipe in time for Cinco de Mayo. We got all the essentials ready for Saturday–tortilla, chips, lots of avocados, and limes. Every year we keep it simple and make the classic salsa, guacamole, and shrimp quesadillas. While everyone enjoys the other stuff, I secretly look forward to making margaritas since it’s one of my favorite drinks!

two glasses of blood orange margaritas

I usually go for the classic margarita but lucked out this year and got a bunch of Moro blood oranges from the farmers market. It’s unusual to get blood oranges in May but I’m definitely not complaining. I can’t wait to serve this blood orange margarita this Saturday. It’s refreshing with a sweet tart flavor and visually stunning from the vivid deep red color of Moro blood oranges. The Cointreau is essential in highlighting that beautiful orange flavor so don’t skip it. This recipe is for two servings but scale it accordingly so you’ll have plenty to serve your guests. Happy Cinco de Mayo friends!

top view of two glasses of blood orange margaritas

If you want more drink inspirations, check these recipes: classic mojito, spiked passion fruit sparkler.

5 from 7 votes

Moro blood orange margaritas

Prep Time

10 mins

This blood orange margarita is incredibly refreshing and visually stunning with its vivid deep red color.

Course: Cocktails, Drinks

Cuisine: Mexican

Servings: 2 servings

Ingredients

1 cup freshly squeezed Moro blood orange juice, strained
1/2 cup 100% agave silver tequila
1/4 cup Cointreau
2 cups crushed ice
2 tbsps Kosher salt for the rim
Blood orange slices and mint sprigs for garnishes

Instructions

Place the salt on a small plate and set aside.
Run the rim of two chilled glasses with a blood orange slice. Dip the rims into the salt.
Combine all the ingredients in a cocktail shaker and shake for about 15 seconds to thoroughly chill the mixture. If you don't have a cocktail shaker, add everything in a large pitcher and stir to combine.
Pour the mixture into the salted glasses, garnish with blood orange slices and mint sprigs, and serve immediately.

Preserved Meyer lemons Vietnamese chanh muoi

April 20, 2018 by vytran24 Leave a Comment

These preserved Meyer lemons are easy to make and lend an incredible salty, deep citrus taste to dressings, sauces, soups, and braises.

a jar of preserved Meyer lemons

For as long as I could remember my mom always had a few glass jars of preserved lemons (chanh muoi) in our kitchen. I would ask my mom for the recipe but she didn’t have one. Vietnamese women from her generation didn’t write down recipes. They cook and make food from memory. Just a spoon of salt, a little water, whatever you feel like was her response. Following in her footstep, making preserved lemons for me is more about experimentation rather sticking to a specific recipe. The possibilities are endless, whatever spices and herbs you feel like using.

a jar of preserved Meyer lemons

Making preserved Meyer lemons is my winter ritual (yes I know it’s spring and I’m a little late), kind of like preserving winter in a jar for the rest of the year. I love using Meyer lemons because they have thin skin with small amount of white pith that’s perfect for preserving. Regular lemons will also work if you can’t find Meyer lemons. It does take patience, almost a month before you can use them but it’s worth the wait. The salt works its magic and the salty, deep citrus taste that they lend to dressings, sauces, soups, and braises is nothing short of amazing. Feel free to scale the amount up or down depending on how many lemons you have at your disposal.

4.75 from 8 votes

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

Preserved Meyer lemons

Prep Time

15 mins

These preserved Meyer lemons are easy to make and lend an incredible salty, deep citrus taste to dressings, sauces, soups, and braises.

Course: Basic

Cuisine: Preserving

Ingredients

6-7 organic Meyer lemons, washed and scrubbed
1/3 cup sea salt
1/3 cup granulated sugar
1/2 tbsp coriander seeds
1 large preserving jar, about 24 oz capacity

Instructions

Sterilize the jar by washing it in hot, soapy water, rinsing well and drying it in the oven for 10 minutes at 300 degrees F.
Mix salt, sugar, and coriander seeds in a bowl.
Thinly slice the lemons.
Scatter a small amount of the salt and sugar mixture on the bottom.
Take the lemon slices, dip one side in the mixture, layer them with the salty side down in the jar, and gently press down to extract juice as you continue. Repeat dipping, layering, and pressing until you’ve reached near the top.
Add the remaining salt sugar mixture. Make sure the lemon slices are all covered with juice. You might need to squeeze juice from extra lemons to top off the jar.
Seal the jar and store in a cool, dark place for 1 week, turning the jar upside down each day to let the salt and juice redistribute.
After a week, store the jar in the fridge. Wait at least 3 weeks before opening it.
Preserved lemons will keep in the fridge, submerged in juice for a year. Be sure to keep the lemon slices submerged in the salty lemon juice or mold will grow.
To cook with the lemon slices, remove them from the jar and rinse with cool water.

Blood orange halloumi quinoa salad

April 3, 2018 by vytran24 Leave a Comment

This blood orange halloumi quinoa salad was full of flavor and so nutritious.

plate of blood orange halloumi quinoa salad

By now you’re probably sick of seeing another blood orange salad! But I’m secretly hoping that you’re not because this salad is delicious and has a different flavor profile from the last one. I had some leftover blood oranges from making a blood orange sorbet, a near expiring log of halloumi cheese, and a languishing pomegranate hidden in the back of the fridge that were begging for salvation. After a quick scan of my pantry, I found freekeh, millet, lentil, and quinoa and decided the quinoa would provide the perfect backdrop for these beautiful ingredients. This blood orange halloumi quinoa salad was a clean out the fridge kind of salad that ended up working very well.

plate of blood orange halloumi quinoa salad with fork

The heroes of this salad are the blood oranges and halloumi cheese. The sweet tart flavor of the oranges was heightened by the saltiness of the halloumi. If you haven’t had halloumi, you’ll have to try it once. Halloumi cheese originated from the island of Cyprus and is made traditionally with sheep’s milk and goat’s milk. Dubbed as the “Grilling Cheese” due to its unique ability to withstand high temperature, halloumi can be grilled, broiled, or pan-fried to a delicious crispy exterior and soft gooey center. With its chewy and meaty texture, halloumi is one of my favorite cheeses to use in salad.

plate of blood orange halloumi quinoa salad with fork

Quinoa was the perfect base for the blood oranges and halloumi given its fluffy and slightly crunchy texture. It’s an energy-rich food that adds lots of fiber and protein. To bring everything together, I made a simple olive oil citrus dressing and tossed in some mint leaves from the garden. For a clean out the fridge kind of dish, this blood orange halloumi quinoa salad was full of flavor and so nutritious.

If you want more citrus salad inspiration, check out these recipes: blood orange and roasted beet salad, burrata blood orange and fennel salad, and seared scallops grapefruit and shaved fennel salad.

5 from 8 votes

Blood orange halloumi quinoa salad

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This blood orange halloumi quinoa salad was full of flavor and so nutritious.

Course: Salad

Cuisine: Middle Eastern, Vegetarian

Servings: 2 servings

Ingredients

1/2 cup organic quinoa
1 1/2 cup water
4 slices of ¼ inch thick halloumi, more if you like
4 small blood oranges
1/4 cup pomegranate seeds
2 tbsps mint leaves
3 tbsps extra virgin olive oil
2 tbsps freshly squeezed lemon juice
Salt and freshly ground pepper to taste
2 tbsps hazelnuts, toasted

Instructions

Add the water and quinoa to a sauce pan and bring it to a boil over medium high heat. Reduce the heat and simmer for about 15 minutes until most of the water has been absorbed. Add more water if needed while cooking.
When the quinoa is ready, the curly grain will have been released from the seed. Drain off any excess water and set aside.
Preheat the over to 350 degrees F.
Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.
To cook the halloumi, place a large cast-iron pan or grill pan over high heat. Turn the heat down to medium and add one tablespoon of olive oil into the pan swirling it to coat the bottom evenly. Add the cheese slices into a single layer.
When the underside is golden brown, about 1 minute, flip the slices and cook on the other side for another minute until golden brown. Remove the cheese slices and place them on a prep plate.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
To make the dressing, in a small bowl, whisk together the remaining olive oil and lemon juice. Season with salt and pepper to taste. Keep in mind that the halloumi will be salty so you don’t need to add as much salt.
When ready to serve, divide the quinoa between two plates. Add the blood orange slices and halloumi slices. Top with pomegranate seeds, chopped hazelnuts, and mint leaves and drizzle the dressing over the salad.

Orange blossom panna cotta with baked rhubarb

March 22, 2018 by vytran24 Leave a Comment

This orange blossom panna cotta has a delicate orange blossom flavor contrasted by the refreshing tartness of baked rhubarb.

rhubarb for orange blossom panna cotta

Spring arrived on Tuesday and I was super excited to find one of my favorite vegetables, rhubarb, at the farmers market. A few years ago, I tried growing rhubarb from seeds even though San Diego has a plant hardiness zone 10 and not at all favorable for rhubarb. As a gardener, it was a joy to see them survived the scorching heat of summer, harvested, and became the heroes in pies, crumble, cakes, and ice cream. With the baby keeping us busy these past months, all the gardening plans went on the back burner but we will resume working on our garden and growing rhubarb again.

baking dish with cut rhubarb

We’re at the tail end of winter with all the glorious citrus still in abundance but at the beginning of spring when the vegetables like rhubarb are slowly making their entrance. I’ve already made rhubarb pies and rhubarb cakes a few times but I’m excited to share a delicious recipe for an orange blossom panna cotta with baked rhubarb as an ode to winter and a welcome to spring.

plates of orange blossom panna cotta with baked rhubarb

At the end of winter, all our citrus trees start to blossom and it’s quite lovely to be in the garden and surrounded by their fragrant. I wanted to pay tribute to winter by using orange blossom water in a yogurt panna cotta and impart that beautiful fragrant. If you haven’t used orange blossom water before, don’t go crazy or the dessert will become too perfumery. It’s quite popular in Middle Eastern, Mediterranean, and French desserts and can be found in many Middle Eastern markets.

plates of orange blossom panna cotta with baked rhubarb

In the past, I enjoyed eating baked rhubarb with rice pudding, yogurt, and vanilla ice cream and thought the tartness of rhubarb would provide a nice contrast in flavor and texture to the creaminess of the panna cotta. Baked rhubarb tend to keep their shape a bit more than poached rhubarb. I love how little time it takes to make this panna cotta and you’re rewarded with a beautiful and delicious dessert. This orange blossom panna cotta with baked rhubarb was a perfect way to pay tribute to both winter and spring. Now onto more spring recipes!

plates of orange blossom panna cotta with baked rhubarb

If you like panna cotta, check out these recipes: blood orange panna cotta, elderflower panna cotta, and buttermilk panna cotta.

5 from 9 votes

Orange blossom panna cotta with baked rhubarb

Prep Time

20 mins

Cook Time

30 mins

Inactive time

4 hrs

Total Time

50 mins

This orange blossom panna cotta has a delicate orange blossom flavor contrasted by the tartness of baked rhubarb.

Course: Dessert

Cuisine: Italian

Servings: 6 servings

Ingredients

1 1/2 cup organic heavy whipping cream
1/4 cup granulated sugar
2 gelatin sheets, gold strength
1 cup 2% Greek yogurt
1 tbsp orange blossom water
2 tbsps unsalted pistachios, chopped

Baked rhubarb

8 oz rhubarb, washed and dried
2 tbsps granulated sugar
freshly squeezed juice of 1 orange

Instructions

Soak gelatin sheets in a bowl of cold water for 5 minutes to let them bloom.
Combine cream and sugar in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.
Lift the gelatin sheets from the cold water and wring gently to remove excess water.
Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
Whisk in the orange blossom water and yogurt until well combined.
Divide the cream mixture among six ramekins. Cover and refrigerate for at least 4 hours or overnight for the panna cotta to set.
Preheat the oven to 350 degrees F.
To prepare the rhubarb, trim the rhubarb at each end and cut them into 1/2 inch batons.
In a baking dish, combine the rhubarb, sugar, and orange juice.
Bake in the oven for 20 minutes until the rhubarb is tender but intact. Let it cool to room temperature.
When ready to serve, unmold the panna cotta by running a sharp knife around the edges of each ramekin to break the suction, place a serving plate over the top of the ramekin, and invert onto the plate. Garnish with the baked rhubarb and chopped pistachios.

Blood orange and roasted beet salad

March 19, 2018 by vytran24 Leave a Comment

This blood orange and roasted beet salad is complex in flavor with the sweetness of the beets providing a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.

ingredients for blood orange and roasted beet salad

And we’re back for meatless Monday! We had planned on posting a recipe every Monday but it’s been challenging with our schedule, the baby’s unpredictable nap times or rather lack of naps, and the weather not cooperating. We’re aiming for every other Monday for the time being. Today I’m sharing a recipe for a blood orange and roasted beets salad with yogurt, mint, and hazelnut from Athena Calderone’s Cook Beautiful cookbook. The original recipe called for taragon but mine had wilted by the time I got around to making the recipe so I plucked some mint from my garden and threw it in the salad. The switch worked well and I will use mint again.

plate of blood orange and roasted beet salad

Cook Beautiful is one of my favorite cookbooks published this year besides The Lost Kitchen and the Book of Greens, all of which are James Beard Foundation book nominees. The recipes are divided by the season and the photography is absolutely stunning. Given my obsession with blood orange, it was a no brainer to try this recipe. The sweetness of the beets provided a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges. It tasted almost like a dessert but the olive oil and dressing tipped the scale right back to the savory side.

plate of blood orange and roasted beet salad

This blood orange and roasted beet salad is a breeze to throw together, and its complex flavor makes it a perfect complement to your heavier mains. I have made this salad a few times and can’t say I’m tired of it yet. With the first official day of spring arriving tomorrow, I’m going to share a few more citrus recipes before spring goes into full spring and citrus disappears from the farmers market.

plate of blood orange and roasted beet salad

If you want more salad inspiration, check out these recipes: burrata blood orange and fennel salad, seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

5 from 6 votes

Blood orange and roasted beet salad

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

This blood orange and roasted beet salad is adapted from Cook Beautiful by Athena Calderone

Course: Salad

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

6 medium organic golden beets
2 tbsps extra-virgin olive oil, plus extra for drizzling
salt and freshly cracked pepper
1/4 cup hazelnuts
4 blood oranges
1 small shallot, finely chopped
2 tbsps red wine vinegar
1 cup 2% Greek yogurt
a few sprigs of mint leaves

Instructions

Preheat the oven to 425°F (220 ̊C)
Place beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper. Tightly seal the foil around the beets to make a packet. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, about 45 minutes to 1 hour, depending on the size of your beets.
Unwrap the beets and let them cool slightly. Remove the skin by peeling it off with your fingers or knife.
While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.
Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
To make the dressing, squeeze the juice from half of an orange into a medium bowl. Add the shallot and vinegar. Whisk in the olive oil and season with salt and pepper to taste.
Cut the beets into wedges and toss them with some of the dressing,
Just before serving, divide the yogurt among the plates. Arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and garnish with mint leaves.

Meyer lemon bars with almond shortcrust recipe

March 12, 2018 by vytran24 Leave a Comment

These Meyer lemon bars have a delicious filling with burst of lemon flavor and a buttery crust that barely holds together.

white bowl of two Meyer lemons with knife resting on top and two lemons sitting next to bowl

Up until recently, I had a love hate relationship with lemon bars. Every time I made lemon bars, they always turned out awful and ended up in the trash. The filling was either too eggy or sour and the crust too crispy or soggy. Yes, I’m a bit particular about lemon bars. I love lemon bars with just the right amount of tang and a buttery crumbly crust. Countless trials later, I’m excited to share my recipe for these delicious Meyer lemon bars with an almond shortbread crust.

Plate of Meyer lemon bars

Before we planted a Meyer lemon tree in our garden, I used Eureka lemons which always turned out too tart. After I switched to Meyer lemons, I have never gone back. Since Meyer lemon is a cross between a lemon and a mandarin, it has a beautiful burst of lemon flavor without the acidic edge. Their aromatic delicate skin also adds another dimension of lemon flavor to the filling.

Plate of Meyer lemon bars

One of the most important lessons I learned from my failed attempts is pouring the filling directly onto the hot crust prevents it from becoming soggy. Once I made the mistake of removing the crust from the oven so I could bake something else, poured the filling onto the cooled crust only to find out that the filling had sunk into the crust and created a soggy mess. If you were running behind and didn’t make the filling in time, put the cooled crust back into the oven for a few minutes will solve your problem. For the crust, I also added almond meal to create a nuttier base.

Plate of Meyer lemon bars

These Meyer lemon bars don’t last very long when we bring them to potlucks or serve them at the end of a casual meal. They are slightly tart, sweet, and delicate all in the same bite. I love the luscious filling with burst of lemon flavor and buttery crust that barely holds together. Peak season for Meyer lemons runs from November until March so grab them while you can and make these delicious lemon bars.

If you like lemon desserts, check out the recipes for Meyer lemon bostocks, Meyer lemon yogurt and pistachio cake, or lemon poppy seed cake.

4.75 from 12 votes

Meyer lemon bars with almond shortcrust

Prep Time

20 mins

Cook Time

40 mins

Inactive time

2 hrs 30 mins

Total Time

55 mins

These Meyer lemon bars have a delicious filling with burst of lemon flavor and buttery crust that barely holds together

Course: Dessert

Cuisine: American

Servings: 24 small squares

Ingredients

1 stick of unsalted butter
3/4 cup cup all purpose flour
6 tbsps almond meal
1/4 cup confectioners' sugar
1/2 tsp salt

Filling

3 organic eggs
pinch of salt
3/4 cup freshly squeezed Meyer lemon juice
3/4 cup cup granulated sugar
1/4 cup all purpose flour
Zests of 2 Meyer lemons

Instructions

Preheat the oven to 350 degrees F.
Butter a 6 by 12 inch baking pan. Line base and sides with parchment paper, extending the paper about an inch over the sides which will help you lift the bars from the pan.
In a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, flour, almond meal, and salt on medium speed until the mixture comes together.
Press the dough evenly over the base of the pan with your fingers then use the bottom of a measuring cup or glass to help compact it.
Bake for 20-22 minutes in the middle rack of the oven until the edges are golden brown.
Prepare the filling while the base is baking. In a large mixing bowl, whisk the eggs with a pinch of salt. Add the granulated sugar, lemon juice, and all purpose flour and whisk until well combined.
Strain the egg mixture into another bowl to remove any lumps. Whisk in the lemon zest.
Pour the egg mixture over the hot base and bake for another 20 minutes until the edges of the bars are set but the middle still jiggly.
Let the bars cool completely in the pan on a wire rack then cover and refrigerate for 2 hours.
When ready to serve, lift the bars from the pan using the overhanging parchment paper and transfer to a cutting board. Cut the bars with a sharp knife into 2 inch squares and wipe the knife clean in between cuts.
Dust the bars with confectioners’ sugar and serve immediately.

Recipe Notes

Leftover lemon bars will keep in the refrigerator if covered in a container for up to 3 days.

Burrata blood orange and fennel salad

March 6, 2018 by vytran24 Leave a Comment

This burrata, blood orange, and fennel salad is vibrant, full of flavor, and delicious.

ingredients

I’ve been on a citrus kick lately. Grapefruits and oranges take center stage in many salads while Meyer lemons are the heroes in lemon bars, bostocks, this yogurt cake, and that poppy seed cake. With spring fast approaching, I’m trying to enjoy as much of winter’s bounties, especially blood oranges, before the season is over. I’m excited to share the recipe for a delicious burrata, blood orange, and fennel salad for meatless Monday.

two plates of burrata blood orange and fennel salad

This burrata, blood orange, and fennel salad is inspired by a recipe from Yotam Ottolenghi’s NOPI cookbook. The original recipe calls for burrata, blood orange, coriander seeds, and lavender oil but lavender flavored food is not my cup of tea. A quality olive oil is the perfect substitute for the lavender oil.

two plates of burrata blood orange and fennel salad

While burrata is commonly paired with tomatoes, peaches, and figs in the summer, blood orange is the perfect winter substitute. Burrata is hands down one of my favorite cheeses and I gravitate toward burrata when I want a little fancier salad. Burrata is a fresh cheese with an outer shell made of pure mozzarella and the softer inside a mixture of mozzarella and cream. Most supermarkets carry burrata but mozzarella tastes just as delicious if you can’t find burrata.

two plates of burrata blood orange and fennel salad

Three different types of blood oranges, Moro, Tarocco, and Sanguinello were used to bring contrast in color and taste. Blood oranges have a lovely sweet tart flavor that cuts through the creaminess of burrata wile the fennel slices lend their crispiness and crunch. You don’t need a dressing since the orange juice and olive oil mixed together form a dressing on their own. Sprinkle some salt and freshly ground pepper and you can dive right in. I love how vibrant, fresh, and delicious this salad is. This burrata, blood orange, and fennel salad can be a meal on its own for the vegetarian in your family or you can serve it as a starter salad to lighten up the heavier dishes for the omnivore.

two plates of burrata blood orange and fennel salad

If you want more salad inspiration, check out these recipes: seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

4.72 from 14 votes

Burrata blood orange and fennel salad

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

This burrata, blood orange, and fennel salad is vibrant, refreshing, and delicious.

Course: Salad

Cuisine: Vegetarian

Servings: 2 servings

Ingredients

4 blood oranges, use a mixture of Moro, Tarocco, and Sanguinello
1 large fennel bulb, fronds reserved
2 4 oz burrata cheeses
2 tbsps hazelnuts, toasted and roughly chopped
2 tbsps extra virgin olive oil, use the the fruity type
salt and freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.
On a baking sheet, toast the hazelnuts for 5 minutes until they’re golden and fragrant. Place the toasted hazelnuts on a kitchen towel and rub them against each other to remove the skins. Roughly chop them.
To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.
Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds.
When ready to serve, drain the burrata cheeses and place them on the plate. Add the fennel and orange slices. Top with toasted hazelnuts. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste. Garnish with fennel fronds. Serve immediately.

Seared scallops grapefruit and shaved fennel salad

February 23, 2018 by vytran24 Leave a Comment

This refreshing salad of seared scallops, grapefruit, shaved fennel, and wild rice is the perfect antidote to the heavy winter meals.

a platter of seared scallops, grapefruit, fennel, and wild rice salad next to a bowl of salad dressing

During the winter I find myself turning on the oven for a lot of roasting and braising meat. To balance it out, my body craves for lighter meals and refreshing salads. This seared scallops, grapefruit, shaved fennel, and wild black rice salad is the perfect antidote to the heavier meals of winter. It only requires four ingredients with very little done to them to create one of the most delicious salads on this blog.

a platter of seared scallops, grapefruit, fennel, and wild rice salad

The key to this salad is to source in season grapefruit, young fennel, and fresh sea scallops. Winter is peak season for grapefruits and you can use any varieties you like. If you can’t find grapefruit, you can substitute with blood oranges or cara cara and will still have an amazing salad. With young fennels, you’ll be rewarded with a tender bulb that has a sweet and beautiful anise flavor. Shaving a fennel bulb into paper-thin slices requires a mandoline but the thin fennel slices add a wonderful crisp to this salad.

a platter of seared scallops, grapefruit, fennel, and wild rice salad

Ask your fishmonger where the scallops came from and when they’ve been caught. You want sea scallops that are large, fresh, glossy, and untreated. Treated scallops means they have been soaked in the phosphate solution that’s often used to preserve and plum them. I was intimidated by cooking scallops until I tried the technique from Taste and Technique Recipes to Elevate Your Home Cooking by chef Naomi Pomeroy. The trick to getting perfectly seared scallops is to remove any excess moisture prior to cooking and use a cast iron pan with the right temperature. If they don’t sizzle the second they hit the pan, they won’t develop that nice golden brown crust. The sweet and juicy taste of the seared scallops are balanced by the crispness of the fennel, citrus forward flavor of the grapefruit, and nuttiness of the wild black rice. This seared scallops grapefruit and shaved fennel salad is light, refreshing, and the perfect antidote to winter cooking.

a platter of seared scallops, grapefruit, fennel, and wild rice salad

If you want more salad inspiration, check out these recipes: watermelon radish carpaccio with arugula salad, za’atar roasted radishes and lentil salad, and za’atar roasted romanesco steaks with lentils.

4.09 from 12 votes

a platter of scallops, grapefruit, fennel, and wild rice salad

Seared scallops grapefruit shaved fennel and wild rice salad

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

This seared scallops grapefruit, shaved fennel, and wild black rice salad is light, refreshing, and the perfect antidote to winter cooking.

Course: Salad

Cuisine: Seafood

Servings: 4 servings

Ingredients

1 young fennel bulb
fennel fronds for garnish
2 small red grapefruits
1/2 cup wild black rice
1 pound sushi grade sea scallops
2 tbsps olive oil
salt and pepper to taste

Salad dressing

2 tbsps olive oil extra virgin
2 tbsps grapefruit juice
1 tbsp honey
1 tsp mustard
salt and pepper to taste

Instructions

To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.
Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.
Cut a slice off the top and bottom of each grapefruit so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the grapefruits as you can. Segment the grapefruits into a prep bowl. Reserve grapefruit juice for dressing.
To make the dressing, in a sauce bowl, whisk together olive oil, grapefruit juice, mustard, and honey. Season to taste with salt and pepper.
Bring a pot of water to boil over medium high heat, add the rice and cook according to package instructions. Rinse under cold water, drain, then set aside to cool.
Lay the scallops on a paper towel and gently blot to remove any excess moisture. Season the scallops on both sides with salt and pepper.
Heat a large cast iron pan on medium-high heat until very hot. Add half the olive oil and heat until the surface is rippling but not smoking. Pour off any excess oil leaving only a thin, even film of oil on the pan.
Add half the scallops to the pan and they should audibly sizzle as soon as they hit the pan. Press down firmly with a spatula to ensure even browning. Sear the scallops for a minute and a half until they develop a nice, golden crust.
Flip the scallops and press down again with the spatula and cook for another 45 seconds to a minute, depending on the thickness of the scallops.
When the scallops are cooked, remove them from heat and set them on a plate. When you cut into the scallop, it should be translucent in the middle.
Repeat the step with the remaining scallops.
When ready to serve, add the rice, drained fennel slices, and segmented grapefruits to a serving platter. Arrange the seared scallops on top. Garnish with fennel fronds. Drizzle with some of the pan juices and salad dressing.

Recipe Notes

Serve this salad for a casual dinner or serve smaller portions as an elegant starter or first course for six to eight people.

Baked citrus with yogurt toasted oats and bee pollen

February 20, 2018 by vytran24 Leave a Comment

Oven baked orange and grapefruit slices are caramelized, topped with tangy yogurt, toasted oats, and bee pollen.

a plate of orange and grapefruit slicesd with yogurt and bee pollen and a bowl of bee pollen

During winter, there’s always a bowl of citrus sitting on our kitchen counter. We buy about 20 pounds of oranges, tangerines, grapefruits, and Meyer lemons from the farmers market every week. Yes 20 pounds! We juice everyday, throw them in salad, bake with them, and snack on them. One of our favorite snacks is combining citrus with yogurt and granola. Today we’re sharing a new take on our favorite old snack, baked citrus with yogurt, toasted oats, and bee pollen.

a plate of caramelized orange and grapefruit slices with yogurt oats and bee pollen

Seasonal Moro blood oranges, Valencia oranges, and grapefruits take center stage in this delicious snack. These oranges and grapefruits and sliced thinly, topped with sugar, and baked in the oven until the edges are caramelized and flavor concentrated. While the citrus slices are baking, rolled oats are pan toasted with coconut and honey to a beautiful golden color. Everything comes together in one plate with caramelized citrus slices, coconutty oats, tangy yogurt, and bee pollen. The baked citrus with yogurt, toasted oats, and bee pollen is perfect as a snack or breakfast. If you’re feeling lazy about making the oats, you can skip it and enjoy the citrus slices with just yogurt. These citrus slices can also be served as a dessert with creme fraiche or a scoop of vanilla ice cream.

plate of orange and grapefruit slices with yogurt oats and bee pollen

If you like citrus snack, you might enjoy segmented blood oranges with Greek yogurt and homemade granola.

4.86 from 7 votes

a plate of caramelized orange and grapefruit slices with yogurt oats and bee pollen

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

The baked citrus with yogurt, toasted oats, and bee pollen is perfect as a snack or breakfast.

Course: Breakfast

Cuisine: Seasonal

Servings: 2 servings

Ingredients

2 grapefruits
2 Moro blood oranges
2 Valencia oranges
2 tbsps turbinado sugar
1/4 cup rolled oats
1 tbsp coconut oil
1 tbsp orange blossom honey
1 cup organic yogurt
2 tbsps bee pollen

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Peel the oranges and grapefruits and remove as much of the white pith as you can.
Cut the oranges and grapefruits crosswise into ¼ inch thick slices.
Lay the slices in a single layer on the baking sheet and sprinkle sugar on top of the citrus slices.
Bake in the oven for 10 minutes until the edges are slightly caramelized.
Put a small pan on medium heat and add the coconut oil and honey and let them melt.
Add the oats and stir them frequently until they are golden. Turn off the heat and set aside.
Remove the citrus slices from the oven.
When ready to serve, place the citrus slices on two plates, add yogurt, and top with oats and bee pollen. Add a little extra honey if you want a sweeter taste.