Drum roll, please...
And the answer is: Moroccan-Spiced Oranges
These tangy, sweet delights (you can see them up above thanks to Scott's photographic skills) rounded out a dinner of romaine lettuce tossed with feta cheese, dried cranberries and toasted pecans in a vinaigrette dressing as a starter, followed by Mollie Katzen’s lentil chili. You can find her recipe here.
And here is the recipe for the oranges that finished off our meal:
2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)It was, if I do say so myself, a lovely evening – filled with hearty fare, good company and for me, proof that I still know my way around in the kitchen.
1/4 cup slivered almonds
2 1/2 tablespoons chopped pitted dates (about 4)
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
Ground cinnamon (optional)
Grated orange rind (optional)
Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired.