The tale of the leathery huss with the blood orange cart.

I haven’t shared much with you about one of the most important times in my life.  I know, what an introverted hussy I am. Trying to be all mysterious n’ shit.

I spent 6 months of my life in a country where I continually perpetuated the American stereotype.  I also grew up, fell in love with life, learned to rely on myself, and caught the fever.

Yes. I caught the fever. For food.  See, I lived in a place where I couldn’t read, write or understand what the hell people were saying.  Our only way to communicate with each other was through laughter and food.  Those things we had in common.  It was a life lesson.  It’s the entire principal of this blog.

In between laughing at my shirtless luxembourgish baker of a house dad and class, my friends and I took weekend trips.  Imagine the happiness that filled my heart when I stumbled upon a blood orange cart in the middle of the Cinque Terre, a little old lady standing under an umbrella to block the sun from her leathered skin. (Yes, I did try and ask her what the point was, and no, she did not understand me.)

I bought 7 blood oranges, convinced that it was the most I could carry and still hold my camera.  Life priorities.  I paid the lady and went on my merry way.  As I turned around from her stand, I hoped that one day, I would be a leathery old huss with a blood orange cart on the Italian coast.  I lifted my camera to take a photo, forgetting my arms were full of blood oranges.

Time stood still as I decided what was more important to catch: blood oranges, or my camera.  I laughed as my camera smashed into pieces on the cobblestone, trying to catch those gorgeous blood oranges.

Blood Oranges, were so much more important.

They still are.

Blood Orange Chocolate and Caramel Tart

• 6 tablespoons unsalted butter
• 1 ¼ cups flour
• 1 tablespoon vegetable oil
• 3 tablespoons water
• 1 tablespoon sugar
• a pinch of salt
• 1 1⁄2 cups sugar
• 3 tablespoons corn syrup
• 1⁄2 teaspoon kosher salt
• 6 tablespoons water
• 6 tablespoons unsalted butter
• 6 tablespoons heavy cream
• 1⁄2 cup heavy cream
• 4 ounces bittersweet chocolate, chopped
• 1/2 cup blood orange juice
• Zest of one blood orange

Preheat to 400.  Combine 6 tablespoons butter, 1 tablespoon vegetable oil, 3 tablespoons water, a pinch of salt and one tablespoon of sugar in a pot.  Bring to a boil, cooking for 10 minutes until butter is brown.  Take off the heat and add the flour, stirring until dough forms.  Press into tart mold.  Dock the bottom with a fork, and bake for 15 minutes.  Let cool for 1 hour.

In a medium saucepan, whisk together 1 ½ cups of sugar, 3 tablespoons corn syrup, ½ teaspoon of salt, and 6 tablespoons water and bring to a boil. Cook, without stirring, until a candy thermometer reads 340 degrees. Remove pan from heat and whisk in 6 tablespoons of butter and 6 tablespoons of heavy cream.  This will bubble up, don’t worry. Pour caramel into cooled tart shell and refrigerate for 6 hours.

Bring ½ cup heavy cream to a boil in a medium saucepan over moderate heat. Put chocolate, zest and juice into a medium bowl and pour in hot cream. Stir until smooth. Pour chocolate evenly over tart and refrigerate until set, another 6 hours.  Garnish with Blood Orange Slices.

Here’s to finding your blood orange cart.

Love,

Whit

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