Roasted Red Cabbage with Sweet & Spicy Blood Oranges + a Walnut Oil Vinaigrette

Roasted Red Cabbage with Sweet & Spicy Blood Orange + Walnut Oil Vinaigrette

We’ve had an unusual amount of consecutive cold grey days this month so this is my attempt to put some sunshine on my plate! I guess winter is good for a few things: fires in the wood stove, hot tea, big comfy sweaters. But when the cold seems to just drag on with no end in sight we need a bright, bold, beautiful distraction – blood oranges! These pretty things were given to me by Melissa’s - I was so pumped to receive them, it was Christmas morning all over again. Before you say ‘but Grace, how is an orange supposed to distract me from the freezing cold?!’ Let me tell you. First I rubbed these citrusy slices with a bit of cayenne and coconut sugar. Then I placed them under the broiler where they got all glisteny and caramelized. The result is a spicy, sweet, citrusy heat that stays with you through that polar vortex nonsense. Cuddle them together on top of this roasted red cabbage (surprisingly delicious for how simple it is) and dress it all up with that totally tasty walnut oil vinaigrette. Hey Spring, we’re coming for you!

Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette
  • Step 1

    Roasted Red Cabbage with Sweet & Spicy Blood Oranges + a Walnut Oil Vinaigrette

    Slice the cabbage – medium thickness and marinate it in the lemon juice, olive oil, garlic powder, salt and pepper for 10 minutes or so. Preheat oven to 400F. Place cabbage slices on parchment papered baking sheet and roast for 10 to 15 minutes or until fragrant and light browning begins around the edges.

  • Step 2

    Roasted Red Cabbage with Sweet & Spicy Blood Oranges + a Walnut Oil Vinaigrette

    Slice the oranges as pictured, removing the peel. Place orange slices on top of cabbage slices and rub with a tiny bit of cayenne and coconut sugar. Place under broiler for five minutes or until you start to see the orange slices begin to get blistery and glossy.

  • Step 3

    Roasted Red Cabbage with Sweet & Spicy Blood Oranges + a Walnut Oil Vinaigrette

    To make the dressing just shake up ingredients in a jar with a lid.

Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette Roasted Red Cabbage with Sweet & Spicy Blood Orange + a Walnut Oil Vinaigrette

 

Ingredients for the Roasted Cabbage 

1/2 a large head of red cabbage

juice of half a lemon

3 tablespoons olive oil

2 teaspoon garlic powder

salt and pepper

 

Ingredients for the Sweet & Spicy Blood Oranges 

3 blood oranges

1 teaspoon coconut sugar

1 teaspoon cayenne

 

Ingredients for the Walnut Oil Vinaigrette 

1/4  cup walnut oil

1/4 cup red wine vinegar

1/2 a shallot, minced

 

Feta crumbles and walnut pieces for garnish – about 1/4 cup each.

Your favorite greens to serve (optional).

 

Directions 

Slice the cabbage – medium thickness and marinate it in the lemon juice, olive oil, garlic powder, salt and pepper for 10 minutes or so. Preheat oven to 400F. Place cabbage slices on parchment papered baking sheet and roast for 10 to 15 minutes or until fragrant and light browning begins around the edges. Slice the oranges as pictured, removing the peel. Place orange slices on top of cabbage slices and rub with a tiny bit of cayenne and coconut sugar. Place under broiler for five minutes or until you start to see the orange slices begin to get blistery and glossy. You can add the feta at the same time as the oranges if you like warm, roast-y feta. If you prefer it cold, just add it to serve along with the walnuts. To make the dressing just shake up ingredients in a jar with a lid – I skipped the salt in the dressing because I love lots of salty feta. Just season to taste.

 

Notes 

Melissa’s shared these blood oranges with me. They were so good, I knew you all would love them too. All opinions are always my own.

 

 

 

 

 

 

 

Dorie’s Custardy Apple Squares

Dorie's Custardy Apple Squares

Whoa, two sweet treats in a row, that’s some kind of record here on Earthy Feast! Treats were kind of a big deal in our house when we were kids. My sister and I drew out this detailed treasure map that highlighted all of the hiding spots for sweets. So obviously when the cat was away the mice would ransack and ravage, i.e., stuff all the sweets into our cheek pockets like squirrels as fast as we possibly could. We weren’t picky either, sometimes the only thing we could find was cocoa powder and we would swallow spoonfuls of it until we coughed up clouds of brown everywhere. This one time we got so desperate we dunked bags of fruit tea into honey and sucked on it pretending it was candy. My parents petitioned for healthy snacks in the school vending machine before that was even a thing. When all the other kids had lunchables and little debbie snacks we had lentil soup and fruit. Labeling a food as good or bad is something my subconscious just does and when I eat the bad foods I feel super guilty. It takes a ton of effort to think of foods as being neutral and really just focus on how they make me feel. That whole listening to your body stuff – eating when you’re hungry, stopping when you’re full is something I have to work on every single day. There’s obviously so much more to say and share about this topic, it’s way too much to cram into one post and somehow I need to transition to these lovely custardy apple squares.

Ok, these apple squares. They’re delicious – mostly fruit, not too sweet and you probably have all the ingredients on hand. I’ve made them so many times now I have the recipe memorized. Dorie’s book was on my amazon wish list for weeks and after going back many times to make the recipe from the free preview I decided I better buy it. So happy I did. So many wonderful recipes. Recipes that remind me of staying with my grandmother for the summer. Recipes that look so fancy but are really simple. I’ve served these apple squares with greek yogurt on the side but here they are with whiskey whip – the way we enjoyed them for my birthday last Sunday.

Dorie's Custardy Apple Squares
  • Step 1

    Dorie’s Custardy Apple Squares

    Slice the apples using a mandoline or a sharp knife, turning the fruit as you reach the core.

  • Step 2

    Dorie’s Custardy Apple Squares

    Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth.

  • Step 3

    Dorie’s Custardy Apple Squares

    Add the apples, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can–it will be bumpy; that’s its nature.

  • Step 4

    Dorie’s Custardy Apple Squares

    Bake for 40 to 50 minutes, or until golden brown, uniformly puffed– make sure the middle of the cake has risen–and a knife inserted into the center comes out clean.

Dorie's Custardy Apple Squares Dorie's Custardy Apple Squares Dorie's Custardy Apple Squares

 

Ingredients for Dorie’s Custardy Apple Squares

3 medium juicy, sweet apples, peeled

1/2 cup all-purpose flour

1 teaspoon baking powder

2 large eggs, at room temperature

1/3 cup sugar

pinch of fine sea salt

2 teaspoons pure vanilla extract

6 tablespoons whole milk, at room temperature

2 tablespoons unsalted butter, melted and cooled

 

Ingredients for the Whiskey Whipped Cream 

1 cup whipping cream

1 tablespoon sugar

1 tablespoon whiskey

 

Ingredients for the Buttery Almond Slivers 

1/2 cup almond slivers

1 tablespoon butter

1 tablespoon sugar

pinch of salt

 

Directions 

Center a rack in the oven and preheat the oven to 400F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Slice the apples using a mandoline or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 th inch thick– elegantly thin, but not so thin that they’re transparent and fragile. Discard the cores.

Whisk the flour and baking powder together in a small bowl.

Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can–it will be bumpy; that’s its nature.

Bake for 40 to 50 minutes, or until golden brown, uniformly puffed– make sure the middle of the cake has risen–and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and allow to cool for at least 15 minutes.

For the whiskey whip – whisk cream in your stand mixer until soft peaks form then add a tablespoon of whiskey and blend for another minute.

For the buttery almond slivers – in a small saucepan melt butter with salt and almonds and toast until fragrant on medium heat. Add sugar and toast for a minute or so longer, stirring a few times to coat.

 

Notes 

Recipe from Dorie Greenspan’s book Baking Chez Moi

You can also find the recipe here and more of her favorites here.