I've always loved fresh-squeezed OJ in the morning--it's like drinking sunshine. Can it be made any better? I didn't think so. Then I came across this unusual idea for roasted vanilla OJ!
I found this idea over at the beautiful blog Feasting on Art, where blogger and photographer Megan Fizell blends her love of art, food and photography. She creates recipes based on the art she loves (how cool is that). The artist Paul Signac inspired her recipe for Roasted Vanilla OJ--specifically, this painting:
Roasted Vanilla Orange Juice
Recipe by Megan Fizell
Ingredients:
4 large oranges
1 vanilla pod
3 cup water
1/2 cup sugar (Note from Sarah: This could be too much for some of us (me included), so feel free to omit, cut back--or use honey, instead!)
Preparation:
Juice 3 oranges and set aside. Slice the fourth orange and place on roasting tray with 1 cup water and 1/4 cup sugar and the vanilla pod. Roast for about 25 minutes until the oranges begin to caramelize. Remove from the oven and let cool.
Mix the remaining sugar and water until dissolved over high heat in a small saucepan. Reduce the heat to a simmer and let cook for about 5 minutes. Set aside and cool.
Once the roasted oranges have cooled, juice and discard the rinds. Scrape the vanilla seeds from the pod and add to the juice. Strain the water and sugar mixture from the roasting pan. Once the simple syrup in the sauce pan is cool add to the juice mixture and then chill in the refrigerator.
OK, so it's more like an OJ-vanilla sweet treat, but I still think it sounds like fun!
Enjoy!
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