We think this grab bag experiment went swimmingly, don't you? Along with the other 46 inspired recipes using various permutations of blood oranges, feta and mint, we wound up with two equally simple, equally impressive finalist recipes that are still so very different: Ricotta, Feta and Mint Layers with Honeyed Blood Oranges by mrslarkin and Feta Frozen Yogurt with Blood Orange and Mint Granita by Helenthenanny. Watch the video below and then cast your vote!
Both recipes look so delicious! It is going to be very difficult to vote this week. Amanda, Love your mixer! What kind is it?
Amanda is a co-founder of Food52.
added about 1 year agoThank you. Merrill bought it for me for Christmas -- I've always wanted a hand mixer! It's a new line by Viking.
It's absolutely beautiful. Merrill has wonderful taste =)
Merrill is a co-founder of food52.
added about 1 year agoI was just the messenger -- Amanda discovered it at an event.
I'm going to have to hunt this one down -- this particular appliance has made me very excited. =)
Yahoo!!!! Thank you so much A&M!! So fun to come home to!!
Amanda is a co-founder of Food52.
added about 1 year agoNot sure if you noticed but it's amazing how many different colors the granita can be. Your version looked orange. The first one we made was fuschia colored and the second one was more a dark red.
Oh Amanda, I did notice the color of y'all's beautiful granita right away! I used tarocco blood oranges that I bought from our Central Market (I think you used them too?) with pinky-sunset colored orange results, but oh man were they sweet! Cutting blood oranges in half is quite a surprise, you never know what colors (more red or more orange) will await, but their amazing flavor is a constant : }
Sound was much better, although my viewing had the audio a little out-of-sync with the visuals - maybe it's my internet connection at this wifi site. Only time the sound wasn't so hot was when Merrill was trying to give pointers while Amanda was using her new hand mixer! ;-)
Not sure which of these I'd choose - both look so good!
Can regular oranges stand in for blood oranges?
I did notice the audio/visual delay a tiny bit also.
Rhonda, for the Ricotta Feta Layers, I think regular oranges would do just fine.
Merrill is a co-founder of food52.
added about 1 year agoThe sound was a bit off this week. (And note to self: do not attempt to compete with a hand mixer!) Regular oranges should work beautifully for both recipes -- you just won't get the lovely fuschia color.
Something wonderful has occurred - no more "sticking/stop-start"" in your recent videos. Sound quality better too. Well done!
Amanda is a co-founder of Food52.
added about 1 year agoGood -- I wonder if the sticking/stop-start has to do with the loading of the video. You might want to try and let the video fully load before pressing start. Sometimes that helps.
That was FUN! And a little surreal. And suspenseful! The loaf pan put up a pretty good fight! Well done, A&M!
Merrill is a co-founder of food52.
added about 1 year agoWe were sweating there for a minute.
mrslarkin, i made your charming terrine for an impromptu get together. i lined the mini loaf pan with plastic wrap before putting the layers in. after chilling, i was able to loosen it by lifting the plastic wrap, making the extraction much less nerve-wracking. btw, everyone just loved the dish. and it's so pretty! (i garnished with some little violas.)
That is so great to hear, Mrs. W! Good tip on the alternate extraction method! Violas! Can't wait for spring to arrive!
Amanda is a co-founder of Food52.
added about 1 year agoYes, thanks so much for the great tip MrsWheelbarrow. Not quite as fun as banging the pan on the counter but less precarious!
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