Directions

For the oranges: Using a sharp paring knife, cut peel and pith from oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can. Squeeze juice from membranes into a medium bowl. Add 1/4 cup sugar and 1 teaspoon vinegar; stir to dissolve sugar, then add orange segments and gently stir to combine. Let mixture stand at room temperature until orange segments are flavorful, about 1 hour. (Macerated oranges keep, covered and chilled, for up to 1 day.)

For the meringue: Heat oven to 300 degrees F with rack in middle. Line a baking sheet with parchment paper; lightly coat with nonstick spray. Fill a medium saucepan with 2 inches water; bring water to a simmer. In the bowl of an electric mixer fitted with whisk attachment, beat together egg whites, 1/4 cup granulated sugar and the confectioners sugar on medium speed until well-combined, about 2 minutes. Set bowl over (but not touching) the simmering water, and whisk mixture until hot to the touch and not at all grainy, about 3 minutes.

Return bowl to mixer fitted with whisk and beat on medium speed until eggs are cool, thick and creamy (resembling shaving cream), about 10 minutes. Add 3 teaspoons vinegar and 1/4 teaspoon salt; beat on low speed just to combine.

Evenly spread meringue, about 1/4 inch thick, onto prepared baking sheet. Bake, rotating halfway through, until meringue is lightly golden, with no visible white patches, 45 to 50 minutes. Let cool completely on baking sheet on wire rack. Break meringue into large shards. (Meringue can be kept in an airtight container at room temperature for up to 2 weeks. If it loses its crunch, dry in a 300 degree F oven, 5 to 10 minutes.)

For the caramel: In a medium heavy-bottomed saucepan, combine remaining 1/2 cup sugar, corn syrup and water. Gently whisk together mixture to ensure sugar is damp throughout, being careful not to get sugar on sides of pot. Cook over medium-high heat until mixture is golden at edges, 5 to 6 minutes, then gently whisk until a golden caramel forms, about 1 minute more.

Remove pot from heat and, one ingredient at a time, carefully whisk in butter, cream, crème fraîche and remaining 1/4 teaspoon salt. Transfer caramel to a small metal bowl and chill over an ice bath, or refrigerate until cool. (Caramel keeps, refrigerated in an airtight container, for up to 2 weeks.)

To serve: In a small saucepan, gently heat caramel just until warm; remove from heat. Divide orange segments among 6 bowls; spoon a little macerating liquid over the top. Garnish with meringue shards, drizzle with caramel and serve immediately.

Directions

Cut and peel the oranges removing as much of the white pith as possible. Working over a bowl, cut between inner membranes and lift out orange sections; place sections in the bowl. This is called “supreme”. Squeeze juice from membranes into bowl. If preparing ahead, cover and chill up to 6 hours. To make the dressing add 2 tablespoons of the fresh orange juice to a small bowl (save remainder for other uses). To that bowl, add 1/4-cup vinegar, sugar (to taste, depending on sweetness of oranges), and tarragon; mix, and then pour into a small pitcher. In a 10- to 12-inch frying pan, bring about 1 inch water and 1/4 cup vinegar to a boil over high heat. Remove and discard tough ends of the asparagus, but do not peel them. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse spears in ice water until cold; drain. Put the red onion slices in a bowl. Using your hands press and squeeze down on the onions to bruise them slightly. Rinse them in water and drain them. Add 4 cups ice cubes, 2 cups water, and the remaining 1/4 red wine vinegar. Let stand until crisp, 20 to 30 minutes. Drain well and discard ice cubes. Divide crisped onion slices evenly among 4 plates. Arrange asparagus spears and orange segments equally on plates. Add dressing, salt, and pepper to taste

Directions

Mix vodka, pomegranate juice, orange-blossom water and most of the orange slices together in a large punch bowl or jug. Set the reserved oranges slices aside as garnish. Let the mixture infuse at least on hour. To serve, ladle the punch into an ice filled glass leaving the sliced oranges behind. Top off the glass with sparkling water. Garnish with the reserved orange slices.