95321 endive blood orange tangerine salad alfred Recipes

blood orange juice, lemon juice (1 lemon), triple sec, ice, white tequila

virgin olive oil, blood oranges, juiced, shallot, minced, salt, pepper

white wine vinegar, blood orange juice, olive oil, garlic clove, crushed and finely chopped, chopped shallot, chopped fresh parsley, chopped fresh chives

sugar, grenadine, fresh ginger, cardamom pods, crushed, in. long) vanilla bean, blood oranges (4 oz. each), ruby grapefruit (12 oz. each)

unsweetened chocolate, bittersweet chocolate, all-purpose flour, baking powder, salt, eggs, vanilla, sugar, butter, blood orange olive oil (from queen creek olive mill), walnuts, coarsely crushed

blood orange juice, pomegranates , juice of, port wine, red wine, shallot, chopped, carrot, chopped, stalk celery, chopped, chicken stock, black peppercorns, parsley, bay leaf, cold butter, salt & freshly ground black pepper, to taste, olive oil , more as needed, baby lamb chops, salt & freshly ground black pepper, to taste, pine nuts, toasted

unsalted butter, softened, sugar, blood oranges , juice and zest of, grated, eggs, almond meal, baking powder

arrowroot, apple juice, fresh blood orange juice, agave nectar

sugar, rice wine vinegar, juice of 2 medium sized fresh blood oranges

blood orange juice, lemon juice (1 lemon), triple sec, ice, white tequila, frozen margarita glasses

two 2 - 2 1/2 lb guinea fowl, blood oranges, whole stalk of celery, handful fresh thyme, sea salt and freshly ground black pepper, olive oil, garlic, whole and unpeeled, butter, sage leaves, fruity dry white wine, gravy

cointreau, fresh-squeezed blood orange juice, fresh-squeezed lime juice, jalapeo-infused silver tequila

sushi-grade tuna, olive oil, head frisee (about 10 oz), leaves separated, fennel bulb, stemmed and sliced (fronds reserved), blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved), seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved), avocado , cut into 1/8-inch slices, extra-virgin olive oil, fresh lemon juice (preferably from meyer lemons), fresh blood orange juice (or fresh orange juice), fresh tangerine juice, champagne vinegar, shallot, minced, lemon zest, tangerine zest, sea salt, freshly ground black pepper

strained orange juice, lemon juice, grapeseed oil, beetroot (beets), red whitlof (belgian endive) leaves separated, washed and dried, frisee (curly endive) washed and dried, mache leaves (or any other mild soft gourmet salad green), blood oranges, peeled and sliced into rounds, green asparagus spears, peeled and blanched, pine nuts, toasted, white wine vinegar, walnut oil, olive oil, salt and freshly ground black pepper

olive oil, minced shallots, minced garlic, grated blood orange zest, freshly squeezed blood orange juice, dijon mustard, honey, champagne vinegar, salt, freshly ground black pepper, extra-virgin olive oil, cured salmon gravlax, watercress, heads belgian endive , thinly sliced on the bias, asparagus spears , blanched in salted water, drained, and patted dry, strawberries, hulled and quartered