Orange and Black Olive Salad

The oranges on the tree outside my kitchen window are pretty sparse this year. I had my trees trimmed at precisely the wrong time—when the fruit was just forming. But trimming was exactly what the tree needed to make abundant fruit next year—if I can just hold on. The store-bought varieties are quite flavorful so I can still make this wonderful winter salad.

 6 navel or temple oranges, peeled and sectioned, see instructions if you need them
1 cup pitted Kalamata or other black olives
2 tablespoons olive oil
2 cloves garlic, chopped or pressed
1 teaspoon sweet smoky paprika
¼ teaspoon hot smoky paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground cumin
2 tablespoons chopped parsley

1.  Squeeze the juice from the leftover membranes into the bowl with the oranges. Refrigerate if you are not continuing to make the salad. You can peel and section the oranges the day before if you like.
2. Just before serving, drain the oranges, saving the juice. Arrange the olives and the oranges on a serving dish.
3. Make a dressing of the olive oil and the remaining ingredients, except the parsley; pour it over the olives and oranges. Add some of the reserved juice if the oranges need a bit more sauce; you can drink the rest. Sprinkle with parsley and stir in slightly. Serve at once.

4-6 servings
Adapted from Paula Wolfert’s Couscous

Orange and Black Currant Scones

When I was little, my mother would tell me about her delight in receiving an orange for Christmas when she was a little girl living in Toledo, Ohio. Oranges came from very very far away: Florida or California. They were both rare and expensive.  As a special treat for our Christmas holidays, she would carefully cut up an orange or two into what she called "rocky boats" and we would suck them to extract every last bit of juice and flesh. I now live in a place where oranges and lemons grow on trees right outside my window. And I cherish them now every bit as much as she did then.

These orange scones have lots of flavor and interest without being overly sweet.

2 cups flour
1½ tablespoons sugar plus sugar for sprinkling
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
½ cup (1 stick) butter, diced
Grated zest of 1 orange, see photos if you need them
1 egg
¾ cup buttermilk
¾ cup dried black currants

1. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Mix well. With a pastry cutter or your fingers, cut in the butter and orange zest until the mixture resembles coarse meal. You an also do this step in a food processor.
2. Whisk together the egg and buttermilk in a small measuring pitcher or bowl. Pour over the dry ingredients and sprinkle on the currants. Stir just until the ingredients come together and form a soft ball. Do not over mix. Tip out the dough onto a floured board.
3. Divide the dough into 8 pieces, patting them into rounds with floured hands. Place them 1 inch apart on an ungreased baking sheet. Refrigerate for 15 minutes or up to overnight.
4. Preheat the oven to 375°F.
5. Sprinkle each scone with about ¼ teaspoon regular or coarse sugar.
6. Bake the chilled scones until lightly browned on top, about 20 minutes. Cool on a rack. Serve warm or at room temperature. They are best eaten the same day they are made.

Makes 8
Adapted from Judy Wicks and Kevin Von Klause’s White Dog Café Cookbook