Blood Orange Syrup & Vinegar

I was given a small bag of blood oranges and a grapefruit from a friend's yard last week. And not wanting to waste such a gift (one of my favorite aspects of living in San Diego is all the fresh fruit available for free or nearly so. More to come on that subject...) I made some blood orange syrup and with the rinds I started a batch of blood orange vinegar.

Blood Orange syrup

6-8 blood oranges
1 small grapefruit
4 key limes (or any limes)
1 cup brown sugar

I juiced all the citrus and ended up with about 400ml (about 1.75 cups). I strained the juice in to a non-reactive pan, stirred in the sugar and brought it to a boil. I simmered for 5 minutes, then strained again into small canning jars. Wiped the rims, put the lids and bands on, then processed in a water bath for 10 minutes.

AND...

*Preview of my Fermentation Class, April 17th at the Center for Living Peace, Irvine, CA*

With the citrus skins I started a batch of blood orange vinegar.

Blood Orange Vinegar

Rinds from all the citrus above
1 cup brown sugar dissolved in 3 cups of water

Pack the rinds in a large, clean glass jar. Pour over the sugar water, and add enough water to cover the rinds completely. Cover with a double piece of cheese cloth secured with a rubber band. Store in a cool dark place and check weekly. After a few days you should see bubbles when you move the jar. This means that the sugar is fermenting which is what you want. When the bubbles cease, add 1/4 cup non-pasteurized apple cider vinegar, recover with the cheesecloth and return to the cupboard. Now the alcohol will be converted in to acetic acid, aka vinegar. Filter and strain into bottles, close with a cork.

BONUS Recipes!! Three Rice Salads...

I began making cold rice salads many years ago to go with Summer meals. Rice Salads make great alternatives to either potato or pasta salads. Easy to make ahead, and healthy, these should be a part of every kitchen. They work wonderfully with cookouts and also for more formal sit down meals during the hot weather. These were created for the International Day of Peace festivities at the Center for Living Peace this year. Enjoy!

Korean Black Rice Salad
1 cup Forbidden Black Rice
2-3 cups water
pinch of salt

3/4 cup buttermilk
2 tsp sesame oil
1Tbsp Gochujang (Korean chili bean paste)
3 tsp soy sauce
3 Tbsp grated ginger
2 Tbsp minced garlic
1 bunch green onions, chopped

Bring water to a boil. Add salt and rice. Reduce heat to medium low and cover. Check after 15 minutes. You may need extra water because the black rice is a whole grain like brown rice so will take extra time to cook through. Once the rice is tender (about 20-25 minutes) but not mushy, remove from heat and leave covered for 15 minutes. Place rice in a large bowl and begin the dressing.

Combine remaining ingredients in a small bowl and pour over the warm rice. Allow to cool and serve at room temperature.


http://www.lotusfoods.com/Organic-Forbidden-Rice/p/LOT-10260&c=LotusFoods@Organic

Vietnamese Jade Pearl Green Rice Salad
1 cup Jade Pearl Rice
2 cups water
pinch of salt

2 cups diced green mango
   (regular mangoes that haven't reached the soft ripe stage)
3/4 cup buttermilk
2 Tbsp brown sugar
1 Tbsp Fish sauce
2 Tbsp Sriracha hot sauce
3 Tbsp grated ginger
2 Tbsp minced garlic
1 bunch green onions, chopped
2 bunches cilantro, chopped

Bring water to a boil. Add salt and rice. Reduce heat to medium low and cover. Check after 15 minutes. Once the rice is tender (about 20-25 minutes) but not mushy, remove from heat and leave covered for 15 minutes. Place rice in a large bowl and begin the dressing.

Combine remaining ingredients in a small bowl and pour over the warm rice. Allow to cool and serve at room temperature.
http://www.lotusfoods.com/Organic-Jade-Pearl-Rice/p/LOT-00360&c=LotusFoods@Organic

Sweet Sushi Rice Salad
1 cup sushi rice
2 cups water
pinch of salt

1/4 cup rice vinegar
1 tbsp brown sugar, dissolved in vinegar

2 cups diced green honey dew or orange cantaloupe
2 cups red grapes, cut in half
3/4 cup buttermilk
1/4 cup brown sugar
3 Tbsp grated ginger

Bring water to a boil. Add salt and rice. Reduce heat to medium low and cover. Check after 15 minutes. Once the rice is tender (about 20-25 minutes) but not mushy, remove from heat. Pour the rice seasoning over hot rice and stir well. Leave covered for 15 minutes. Place rice in a large bowl and begin the dressing.

Combine remaining ingredients in a small bowl and pour over the warm rice. Allow to cool and serve at room temperature.