Sweet Citrus Tartar Sauce

Sweet Citrus tartar Sauce

                 

1/2 cup Blood Orange spread

2 cloves of garlic, peeled and finely minced

1 cup mayonnaise {if you're ambitious, you can make your own, otherwise, use a good quality jarred variety} 

3 Tablespoons chopped fresh chives                                

In a medium bowl, mix together the blood orange spread, garlic and mayonnaise until well combined. Fold in the chives. Taste seasoning and adjust as necessary. 

Keep refrigerated until ready to use. 

Buon appetito! copyright 2011 Alisa Barry

Buttermilk Panna Cotta with Blood Orange Cream

Buttermilk Panna Cotta with Blood Orange Cream

1 envelope gelatin + ¾ cup cold water

1 cup heavy cream + 1 cup sugar

2 cups buttermilk + 1 Tbsp. vanilla

1 jar Blood Orange Spread

In a small bowl, sprinkle gelatin over water until dissolved. Let stand for 3 minutes. In a saucepan heat cream and sugar until sugar is dissolved. Remove from heat to cool slightly. Stir the gelatin mixture, vanilla and buttermilk into the cream until well-combined and smooth in texture. Brush the sides of eight 6oz. cups with oil. Pour into the prepared  cups and let chill for 4 hours or overnight until set. When ready to serve, unmold by running a warm knife around the edges of the panna cotta, and invert onto a plate. Whisk Blood Orange Spread until smooth. Top each panna cotta with a dollop and garnish with sprigs of mint leaves.

Serves 8

Buon appetito! copyright 2011 Alisa Barry