february 6, 2020
Sweets for the sweet during St. Valentine’s month, or maybe not. If your tastes run more to bitter, tart or just plain less sweet when you enjoy desserts, or breakfast, you will like this Greek yogurt based pudding with maple sweetened blood oranges and chia seeds.
I have this aversion to most things pink, mainly home decorations and clothing, and including foods. There have been pinky eats published in this blog, like Rhubarb Black Pepper Ice Cream and Strawberry Vinaigrette , so you know I readily make exceptions for things I like to eat, like ice creams and pretty dressings which will look less silly once they adorn greenery and crunchy things. I would draw the line at something like marshmallow peeps or pickled eggs, those odd items bobbing in giant jars of magenta liquid at convenience marts throughout the South.
Pink is endured for blood orange season, which is short and sweet. Bittersweet. There’s no getting around the fact that moro oranges (the other name for blood oranges) are bitter. Their flavor is unique, however. Blood Orange Beet Salad is a colorful antidote to the winter blahs and Blood Orange Black Pepper Cocktail is one of my favorite citrus beverages.
Being a fan of the no-waste movement, I really wanted to use the whole orange, rind and all. The first attempt for this recipe involved poaching the blood orange slices in maple syrup to lessen the sting, but even though maple syrup gave a sweet counterpoint, the finished pudding would please only a few.
This version is tart from yogurt, bitter and sweet from the pretty citrus and sweet from the pure maple syrup. Chia seeds, which normally must be whisked several times to avoid settling to the bottom of a nut milk or coconut milk based pudding, are easily suspended in the thick yogurt. Four ingredients, minimal effort. My kind of recipe. Hopefully, your type, too.
Blood Orange Chia Pudding
recipe by Michele Humlan, The Good Eats Company
makes about 3 ½ cups
four blood oranges – peel, white pith and large seeds removed
5 tablespoons pure maple syrup (more to taste)
2 cups Greek yogurt – I used full fat, but lower fat also good
5 tablespoons chia seeds
- Process blood oranges with maple syrup in the bowl of a large food processor.
- Place pureed mixture in nonreactive glass or stainless mixing bowl, removing any visible orange seeds (the tiny ones are tender and need not be removed).
- Whisk in yogurt and chia seeds, adjusting sweetness if desired.
- Let sit several hours or overnight to plump chia seeds.
- Pudding will last in the refrigerator up to one week.