ice and water. Bring to a boil, reduce heat to medium
combine ingredients in a medium heatproof bowl over a medium saucepan of
/2 cups water to a boil. Boil for 1 min
ir in melted butter with a fork until crumbs are
nd 1 cup water to a boil. Cook for 1 min
Put very thinly sliced blood oranges and lemon into a non-reactive pan
and 1 tablespoon honey in a bowl. Use fingers to press
cup set aside). In a large bowl, toss the
Preheat oven to 350\u00b0F. Line a large baking dish with parchment paper.
To make the blood orange marmalade glaze, stir marmalade, sugar and orange juice in a small saucepan over low heat until sugar is dissolved.
Place ham on a wire rack set inside of the baking dish. Generously brush with glaze. Cover shank end with foil then roast for 40 mins. Push a clove in the center of each diamond shape and roast for another 40 mins, or until browned all over, brushing occasionally with glaze during cooking.
Serve ham slices warm or cold.
at (not the meat) in a diamond pattern. Don't cut
nd set aside. Juice enough blood oranges to make 3/4
Fill a covered bowl halfway with ice,
nd salt in a food processor. Pulse a few times to
prepare filling, place a colander in a 2-quart glass measure
(175 degrees C). Line a loaf pan with parchment paper
e vegetable stock, bring to a boil, and then reduce
Mix the Blood Orange Juice, Lime Juice, Cointreau and Tequila together in a large pitcher.
Refrigerate for 30 minutes, or until chilled.
Moisten the rim of the margarita glasses with a wedge of orange (oranges are fine if you are unable to locate blood oranges) and dip in the salt.
Add ice to the pitcher, shake the mixture and strain into the salted margarita glasses. Garnish each with a slice of blood orange.
Leftovers? Freeze and blend at a later celebration!
n a warm oven, taking care not heat the milk beyond blood
In small saucepan, add honey, blood orange juice and cornflour, whisk
Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
Strain, and whisk in cold butter.
Season with salt and pepper to taste.
Lamb Chops: Heat a large grill pan.
Brush lamb chops with olive oil and season with salt and pepper.
Grill on each side for 2 to 3 minutes.
Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
Enjoy!