Blood Oranges & Oats

[Guest guest]

Did you know that January is Oats Month? I just read

it on the web. It is also one of the months that I can

find Blood Oranges at the supermarket. I made a most

wonderful granita with it yesterday. The following are

2 recipes I found at a Vegetarian Epicure website.

Thought I would pass them on...

 

* Exported from MasterCook *

 

VE Blood Orange Sorbet

 

Recipe By : Vegetarian Epicure

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation

Method

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3 cups fresh-squeezed blood orange

juice

1 cup sugar

1 cup water

3 tsps. grated zest of blood orange

(to 4)

1 Tbs. fresh lemon juice (to 2)

2 Tbs. cognac

 

Strain the juice and discard the pulp. Combine the

sugar and water in a heavy-bottomed pot and heat

slowly until the sugar is completely dissolved. Add

the grated orange zest, turn up the heat, and boil the

syrup for five minutes. Remove from the heat and let

the syrup cool.

 

Combine the orange juice and syrup, and taste. Add the

lemon juice, a bit at a time, until the sweet-tart

balance is just right. Stir in the cognac, and chill

the mixture thoroughly.

 

Freeze in an ice-cream maker, following manufacturer's

instructions.

 

Serve this delicious sorbet by itself, accompanied by

dark chocolate biscotti, or alongside a scoop of

vanilla ice cream.

 

Makes 6-8 servings.

 

http://www.vegetarianepicure.com/newsletter/may99.html

 

 

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* Exported from MasterCook *

 

SCOTTISH OATCAKES

 

Recipe By : Anne, Vegetarian Epicure website

Serving Size : 36 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation

Method

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2 cups rolled oats

1/3 cup whole wheat flour -- more for

rolling

out

1 tsp. salt

3/4 tsp. baking powder

1 tbsp. brown sugar

1/4 cup cold butter -- cut up

1/3 cup milk (to 1/2 cup)

 

Combine the oats, flour, salt, baking powder and sugar

in a food processor and pulse until the oats are

finely ground. Add the butter, and process again until

the mixture looks like a coarse-ground conrmeal. Add

one-third cup milk and process until a dough forms. If

the dough does not hold together after a few seconds,

add more milk, a teaspoon at a time, until the dough

forms.

 

Turn the dough out of the food processor onto a

well-floured board. If it is very soft, then form a

ball and roll it out to about 1/8 " , always keeping it

floured so that it doesn't stick or tear.

 

Cut it out in 2 " circles (a can with both ends removed

is fine as a cutter), or into squares, and prick a

pattern into them with a fork. Arrange the oatcakes on

ungreased baking sheets, about an inch apart, and bake

at 375° for 12 minutes. Don't look for browning -

these do not change color much.

 

Remove the oatcakes onto racks to cool.

 

Makes approximately 3 dozen.

 

http://www.vegetarianepicure.com/newrecipes/jan01.html

 

 

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RisaG

 

 

 

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