Category: Blood Orange

Cranberry-Blood Orange Glazed Ham

10/31/2018

Serves 12 plus

1 -9 lb. bone-in cooked ham in natural juices, room temperature
10 whole allspice berries
10 whole cloves
10 whole black peppercorns
4 cups thawed frozen cranberries
1½ cups pinot noir
1 cup brown sugar, loosely packed
1 cup honey
1 cup fresh blood orange juice
Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons
2 sprigs fresh rosemary
1 small cinnamon stick
Extracted seeds and the pod of 1 vanilla bean (see note)

Preheat oven to 275°.
Place the ham in a roasting pan and cover tightly with aluminum foil. Place roasting pan into the oven for approximately 2 hours, until the internal temperature of the ham reaches 100°.
While the ham is warming, combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla seeds and pod halves. Transfer mixture to a bowl and let cool.
When the ham is fully heated, brush the ham on every available surface with the cranberry-blood orange sauce. Reserve the remaining sauce for serving.
Place the ham back into the oven for another 10 minutes uncovered.
Move the ham to a serving dish and slice as required.

Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.

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BRAISED CHICKEN WITH FENNEL, BLOOD ORANGES AND PERNOD - adapted from Yotam Ottolenghi

2/22/2017

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Serves 6

⅔ cup Pernod or ouzo
6 tablespoons good green olive oil
4 tablespoons fresh squeezed orange juice
4 tablespoons lemon juice
3 tablespoons grainy Dijon mustard
5 tablespoons light brown sugar
1½ tablespoons thyme leaves
1 heaping tablespoon fennel seeds, lightly crushed
½ cup dry white wine
3 small to medium bulbs of fennel
1½ large chickens divided into pieces,
Or 12 pieces of chicken, skin on and bone in
6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices
Salt and freshly ground pepper
3 tablespoons minced parsley

In a 2-gallon re-sealable plastic bag, place the first nine ingredients. Add 2½ teaspoons of salt and 1½ teaspoons of fresh pepper. Seal the bag and manipulate until it is thoroughly mixed.
Add the chicken pieces and move the bag until all the pieces are covered. Set aside.
Wash and trim the fennel while it is whole.
Cut each fennel bulb lengthwise into quartered wedges.
Add the fennel pieces and the blood orange slices to the bag. Again, manipulate the bag until it is well mixed and marinate in the refrigerator for a few hours or overnight.
Preheat the oven to 475º.
Transfer the chicken and the marinade to an oven-proof casserole or baking dish large enough to hold them. Turn all chicken pieces skin side up.
Put the baking dish into the lower third of the oven and cook until the chicken is golden brown and cooked through.
Remove the chicken, fennel and blood oranges from the baking dish to a serving platter and cover with foil.
Pouring off the grease, place the cooking liquids into a saucepan over medium high heat, bringing it to a boil, then reduce the heat to a simmer. Cook the sauce until it is reduced in volume by a third.
Pour the sauce over the chicken and garnish with the minced parsley.
Serve with farro or rice.

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Cranberry-Blood Orange Glazed Ham

BRAISED CHICKEN WITH FENNEL, BLOOD ORANGES AND PERNOD - adapted from Yotam Ottolenghi

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