I debated whether to include this on the blog, because it is not much of a recipe. But then I decided that that's precisely why I wanted and needed to share, since some of the best recipes are the simplest.
It all began with a routine trip to the grocery store to buy a bag of spinach and cat food (for different purposes, in case there's any confusion). I had the kitty food and had just snagged the bag of greens when I spotted them: blood oranges.
Such a sight may be de rigueur at Whole Foods Market, but at the University Street Kroger in Nacogdoches, Texas, it is extraordinary. Better still, they were 4 for a $1. Four for a dollar!!! I bagged two dozen and smiled all the way home.
And they were perfect. I wolfed down several plain, squeezed several more for gloriously sweet scarlet juice, attempted to feed several segment to Nick (which he promptly refused), and used the remaining bounty atop Greek yogurt.
The Greek yogurt-blood orange combination was utter bliss. I am already a yogurt fiend--I eat it everyday, throughout the day, and feel less than my best when I cannot eat my fill--but this was over the top good. I grated a teaspoon of zest--it is particularly floral--and stirred it into the yogurt (a generous ration of zest to yogurt, but it didn't overwhelm). I anticipated the need to add a bit of honey or agave nectar to the yogurt, but the oranges were so sweet, I saw no need. After segmenting the oranges, I squeezed the skins of any remain juice, then poured all over the yogurt. Simple, gorgeous, and sublime.
Greek yogurt is pricey, but worth the occasional splurge. But you can (and I often do, and did for this recipe) make your own from plain yogurt. Greek yogurt is strained yogurt; all you need to make it is regular plain yogurt (any level of fat), coffee filters, and some time (it takes a few hours to drain the water from the yogurt; overnight in the refrigerator is perfect). Here's my method: Homemade Greek Yogurt. The strained yogurt will keep for the same amount of time as the regular yogurt; save the container and spoon the strained yogurt back inside or place in another sealed plastic container. Cheap and easy!
The blood oranges disappeared as mysteriously as they arrived, but I am certain this will be every bit as delectable with navel oranges, tangerines, and ruby red grapefruits.
Greek Yogurt with Blood Oranges
Makes 1 serving
2 blood oranges
2/3 plain Greek yogurt (a 5.3-oz container, or make your own as indicated above)
Finely grated 1 tsp zest from the oranges; stir into the yogurt, then spoon yogurt into a glass or small bowl. Cut off all of the zest and pith from the oranges, then segment the oranges over a small bowl, catching the juices (alternatively, just slice the oranges into rounds). Squeeze any excess juice from the orange "carcasses." Spoon the oranges and their juices over the yogurt and enjoy!