Tangelo, Spring Onion and Peanut Vinaigrette
½ cup tangelo juice
3 spring onions, trimmed and coarsely chopped
2 tablespoons honey
1 teaspoon tangelo zest
½ teaspoon soy sauce
1 cup peanut oil
Place all ingredients except peanut oil in a food processor and blend until combined.
With the processor still running, add oil until emulsified
Chilled Crème De Crecy - from New Recipes from Moosewood Restaurant
Serves 4 to 6
A brilliantly orange first course or summer luncheon soup.
2 tbs butter
1/3 cup chopped scallion bulbs (white part only)
1 tsp grated fresh ginger root (1/2 tsp powdered ginger)
½ tsp ground cinnamon
4 medium carrots, peeled and sliced
3 tbs gated orange peel
3 cups water
salt and black pepper to taste
1 ½ cups orange juice
½ cup heavy cream
2 tsp fresh lemon juice
Gently sauté the scallions, ginger, and cinnamon in butter for several minutes. Stir in the carrots and the orange peel and sauté 3 – 4 minutes more. Add the water, salt, and pepper. Bring to a boil, then reduce the heat and simmer covered until carrots are just tender. Puree the carrot mixture with the orange juice, cream, and lemon juice. Adjust salt and pepper to taste.
Chill several hours before serving.