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Bleeding Mimosa: Champagne and Blood Orange Ice Cubes

Blood Orange Mimossa

I have such a huge culinary crush on blood oranges, it’s almost embarrassing. I drove all over the city looking for these things, giving Sad Eyes to all the produce guys who told me they didn’t carry them. Then, thanks to the magic of Whole Foods, I came into ownership of about 6 pounds of these babies.

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 Last year I gave you the Hot Blooded cocktail during my fling with blood oranges, and this year I wanted to do an entire week. I got a bit of a late start this week because of a Super Secret project I was involved in that required I be sequestered without internet and phone for three days. I can’t wait to tell you all about it, but that will have to wait a few more months.

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I have some real life cocktails coming up for you that have been dreamed up by my husband, who happens to be  trained bartender (which is actually a little known fact). He is an incredible cocktail inventor and I can’t wait to show you what he came up with.

I juiced most of my 6 lbs of blood oranges for what ended up being Team Dodd’s Naptime Cocktail Hour, and froze the leftovers. The results were incredibly gorgeous cubes of ruby red orange juice that made the most amazing and beautiful pink Mimosas.

I used these square ice cubes trays, and if you love to make cocktails for guests, they are a great way to impress with very little effort.

Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

Ingredients

    For the Barbecue Sacue:
  • 2 tbsp extra-virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 cup hoisin sauce
  • 1 tsp chili powder
  • ¼ cup low sodium soy sauce
  • 1 cup beer
  • For The Braised Chicken:
  • 2 tbs canola oil
  • 3 chicken breasts, boneless and skinless
  • 1/2 tsp salt
  • 1 1/2 cups beer
  • 1/2 cup chicken broth
  • 15 mini Hawaiian bread rolls
  • Yield: 15 sliders

Directions

  1. Heat 2 tbs canola oil in large pot or Dutch oven. Sprinkle the chicken with salt on all sides. Place in the pot and cook on each side until browned, about 2 minutes per side. Cover with 1 1/2 cups of beer and 1/2 cup chicken broth, cover and cook for 15 – 20 minutes or until chicken is completely cooked.
  2. While chicken is cooking, prepare barbeque sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and sauté for 30 seconds; add 1 cup beer, hoisin sauce, chili powder and soy sauce. Cook for 10-15 minutes or until thickened and reduced, remove from heat.
  3. When chicken is cooked, remove from pot and allow to cool. Using two forks, shred chicken to as thin slices as possible, then add to hoisin barbeque sauce pan, tossing well to coat.
  4. Split rolls in half across the middle to resemble small sandwich buns, fill with chicken.
https://domesticfits.com/bleeding-mimosa-champagne-and-blood-orange-ice-cubes/

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Comments


Megan {Country Cleaver} January 30, 2013 um 8:07 pm

What’s not to love about blood oranges?! This is a brilliant idea Jackie. I think our Super Bowl party needs a few bubbles in the mix 😉

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Stephanie @ Eat. Drink. Love. January 30, 2013 um 10:13 pm

Omg, I love this!! Blood orange ice cubes! What a brilliant idea!!

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Chung-Ah | Damn Delicious January 30, 2013 um 10:31 pm

Can you believe I’ve never had a blood orange before?

I think that needs to change, starting with these ice cubes!

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Jackie January 31, 2013 um 7:28 am

You need to! Try Gelsons in Sherman Oaks, I think they have some.

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Jennifer @ Delicieux January 30, 2013 um 10:43 pm

What an amazing idea! I absolutely love this. I’d love one of these right now as it’s hot and humid here.

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Averie @ Averie Cooks January 31, 2013 um 2:29 am

I love champagne! And chambourd floaters. I bet this is every bit as good and better!

And what you just said about blood oranges, I am going thru with persimmon. If you happen to see any, San Diego has none. And I would seriously pay you to hoard them and ship them to me…all 90 minutes away 🙂

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Jackie January 31, 2013 um 7:29 am

If I see some, I’ll let you know 🙂

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chinmayie @ love food eat January 31, 2013 um 5:15 am

I don’t get blood oranges in India so have never tasted one. It looks so beautiful though…

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Jackie January 31, 2013 um 7:30 am

I wish I could ship you some! They taste like a cross between a naval orange and a raspberry.

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Gerry @ Foodness Gracious January 31, 2013 um 5:24 am

I hear ya, I couldn’t find them for the longest time and then boom. I even saw them in a Vons yesterday… Great idea using them in a cocktail and I hear they make good margaritas 🙂

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Jackie January 31, 2013 um 7:31 am

My Vons didn’t have any and they guys said he wasn’t even going to order any. Same with Ralphs, so strange. I guess each store has control of what produce they order. These are the same stores that don’t buy figs! I need better neighborhood stores 🙂

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Jen @ Savory Simple January 31, 2013 um 5:37 am

They’re my favorite ingredient to use this time of year, especially from a photography standpoint. Case in point, those ice cubes are gorgeous!

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Jackie January 31, 2013 um 7:32 am

Thank you! It was a little sad how excited I was about the color of those ice cube. My poor husband, I get really excited over the smallest things.

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Anna @ Crunchy Creamy Sweet January 31, 2013 um 7:20 am

These ice cubes are gorgeous as are the oranges! Love this idea, Jackie!

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Kare @ Kitchen Treaty January 31, 2013 um 8:25 am

This is so freakin' clever! Blood orange ice cubes … brilliant. I totally want to do heart-shaped ones for Valentine’s Day. Can’t wait to see what your husband has up his sleeve!

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amy @ fearless homemaker January 31, 2013 um 8:52 am

Gorgeous! For cocktails, I love using frozen berries instead of ice cubes so they keep the drink cold without watering it down. I never thought about using frozen fresh fruit juice instead – such a clever idea and SO gorgeous!

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claire @ the realistic nutritionist January 31, 2013 um 11:04 am

I can’t find those ANYWHERE. So pretty though.

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Nicole @ youngbrokeandhungry January 31, 2013 um 2:24 pm

This a brilliant idea! They would be perfect for V-day in a glass of bubbly.

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xocia gonzolas January 31, 2013 um 4:23 pm

Your pictures are so pretty! I love them, you are very talented photographer

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Belinda @themoonblushbaker February 1, 2013 um 8:10 am

I love this Idea! I am in Australia so citrus is not in season 🙁 but I could stained pureed raspberries work too? I am going to make these in heart shaped ice cubes!

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Jackie February 1, 2013 um 9:52 am

Yes! Blood oranges taste like a cross between a naval orange and a raspberry, so that should work well.

Reply

Bella Blithely » Blog Archive » Threads from the Web | 1 February 2013 February 1, 2013 um 10:49 am

[…] mimosa made with blood orange ice cubs sounds […]

Reply

Hannah February 4, 2013 um 9:30 am

Hello! I’ll be making these for my bridal shower, so pretty!

Reply

katie February 6, 2013 um 6:13 pm

Oh wow these mimosas look fab! Gorgeous photography.

Reply

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guy plahn January 3, 2015 um 3:42 pm

Interesting idea but Cava and Proseco would be very sweet. Thats why I’m having
a blood orange cosmo. Cheers

Reply

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