Wednesday, January 14, 2009
Did someone say Blood Orange?
Ahh.. the season of citrus. This time of year is definitely one of my favourites. I love citrus of all kinds. Limes, Lemons, Oranges, Grapefruit, Clementines and Blood Orange.
Living where I live I know that citrus has to travel a long way. Last time I checked outside orange trees don't grow in 3 -4 feet of snow, sadly.
So when I was picking up some navels the other day, my eyes wandered to the right catching that gorgeous blushing red and ornage skin.
Let me just preface this story with saying that I was shopping with a friend of mine. She hates grocery shopping. I absolutely adore it!
"OOOHHH!", I squealed. "Look Susan, blood oranges!"
"WTF is a blood orange?", she asked. ( I edited the profanity, because I'm sure the 20 people that turned to listen to our conversation heard enough for all of you.)
I tried to explain, but alas the description was lost on her. Oh well her loss.
I wanted to make marmalade, but after feeling not so motivated last weekend I went for a classic southern dessert with a twist. My BF had his boys over. "Perfect", I thought to myself. Guinea Pigs.
So here it is. My take on key lime pie but with blood oranges. Let me just say that this filling actually looks a bit pink, which makes me excited because there are so rare naturally pink foods. I can't actually think of any.
The boys loved it, but I'm sure you can feed 3 20-something men anything after a few...
"Blood Orange" Key lime Pie
- 1/2 c blood orange juice
- 3 egg yolks
- 1 can of condensed milk
- 2 tbsp lime juice
- 9 in. graham cracker crust, pre-made or homemade
- 1 c 35% cream (whipping), whipped to soft peaks
Preheat oven to 350.
Mix the first 4 ingrdients in a bowl till smooth and pour into pie shell.
Bake for 15 minutes.
Cool completely, refrigerate for 1 hour and then top with whipped cream.