Bloody Sundaes Recipes

CARAMELIZED BLOOD ORANGE AND ALMOND SUNDAES

Steps:

• Squeeze juice from 1 orange (about 1/4 cup) into small bowl. Cut ends off remaining 2 oranges to expose flesh. Cut oranges lengthwise into quarters; pull out and discard white center pith. Cut orange quarters crosswise into 1/8-inch-thick slices. Place orange slices along with any collected juices in another bowl.
• Sprinkle sugar evenly over bottom of heavy 10-inch-diameter skillet; scatter butter pieces over and drizzle with 2 tablespoons orange juice. Stir over medium heat until mixture begins to melt and bubble, then swirl pan to blend. Cook until sugar mixture is dark amber, occasionally scraping down sides of skillet with heatproof spatula, about 6 minutes. Stir in 2 tablespoons orange juice and cook until smooth and thickened, about 2 minutes. Add orange slices with juices to skillet and stir until coated, about 1 minute. Cool. DO AHEAD: Caramelized orange sauce can be made up to 3 hours ahead. Let stand at room temperature.
• Scoop ice cream into bowls and spoon caramelized orange sauce over. Top sundaes with toasted almonds and sprinkle with fleur de sel, if desired.
• * A type of sea salt; available at some supermarkets and at specialty foods stores.

PINNACLE® SUNDAY FUNDAY BLOODY MARY

Steps:

• Combine all ingredients except celery in an ice-filled shaker and shake until well chilled.
• Strain into a chilled pint glass over fresh ice.
• Garnish with celery and any other fun toppings on hand.

BLACKBERRY-GRAPE SUNDAES

Steps:

• Cook 3/4 cup each blackberries and seedless red grapes, 1/3 cup sugar and 2 teaspoons water in a small saucepan over medium heat until juicy, about 10 minutes. Remove the fruit with a slotted spoon and continue simmering the liquid until syrupy, about 2 more minutes. Let cool slightly. Stir the fruit back into the syrup and spoon over vanilla ice cream.

BLOOD ORANGE-CURD SUNDAES WITH OLIVE OIL AND SEA SALT RECIPE

Steps:

• Whisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes. Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat. Whisking constantly, gradually add half of juice mixture to egg mixture, then whisk egg mixture into remaining juice mixture in saucepan. Reduce heat to medium-low and cook, stirring with a wooden spoon, until bubbles subside and mixture is thick enough to coat spoon, about 3 minutes.
• Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more. Transfer curd to a medium bowl and press plastic wrap directly onto surface. Chill until cold, at least 3 hours.
• To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
• Do ahead: Curd can be made 5 days ahead. Keep chilled.