I enjoy peeling an orange and taking that first sweet bite and having the juice dribble down your arm, especially when it's picked right from the tree. My aunt Eve, also from S. CA had orange trees in her yard and when we would visit her in the summer she would make wonderful orange sherbet that we would eat in the evening on the deck listening to the creek that ran through her property. I still love orange sherbet to this day.
Oranges are loaded with vitamin C and of course taste fantastic and sweet. Oranges originated in Southeast Asia. Oranges are also known as a "Chinese Apple". The varieties of oranges are Blood oranges, with a lovely dark burgundy juice and center that were first discovered and cultivated in 15th century Sicily. Seville Marmalade is made using the blood orange and is simply heavenly tasting. Navel orange; in 1820 a single mutation in an orchard of sweet oranges planted in a monastery in Brazil yielded the navel orange. The navel orange is also known as the Washington, Riverside and Bahia orange. The Persian orange, introduced in 11th century Italy as a bitter orange that was eventually crossed with other oranges to create a sweet orange. And finally, the Valencia orange is a late season bloomer and its sweet juice is used in producing orange juice.
One of my favorite combinations is orange and chocolate, whoever first put those two together was genius. Orange takes on a worldly note when it's paired with dark chocolate.
The King sat in his private garden in the shade of a potted orange tree,
the leaves splashed with brilliant yellow... Harold MacGrath 1871-1932
I hope you enjoy the recipes listed below.
Orange Pecan Refrigerator Cookies - comes from a 1957 cookbook
1 cup shortening - if you want you can replace shortening with butter
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg, beaten
1 Tbl. orange zest
2 Tbl. fresh orange juice
2 3/4 cups all purpose flour
1/4 tsp. baking soda
1 tsp. salt
1/2 cup pecans, finely chopped
Chocolate for dipping (optional)
Cream shortening; add both sugars and cream until light and fluffy. Add egg, orange zest and juice and beat thoroughly. Next, add dry sifted ingredients and mix in nuts. Shape mixture into a log 2-inch round and wrap in waxed paper. Refrigerate for 4 hours. Slice into 1/4-inch rounds and bake at 350 degrees for 10 minutes or until lightly browned. Remove to cooling rack. Melt chocolate and dip a portion into chocolate, remove to rack.
Orange Chocolate Bars (love these very rich bars)
3 cups chocolate sandwich cookie crumbs
1/2 cup butter, melted
2 1/2 lbs. cream cheese, softened which equal 5 (8 oz.) packages
1 cup sugar
3 Tbl. all purpose flour
1 cup sour cream
zest of 1 orange
2 Tbl. fresh orange juice
4 eggs
1/2 cup orange marmalade (good quality)
12 oz. dark chocolate, cut into small pieces
2 Tbl. butter
2 Tbl. sugar
1 cup whipping cream
Preheat oven to 325 degrees. Lightly grease a 9x13 pan. Crush cookies in food processor while machine is running drizzle in melted butter. Press crumbs into prepared pan. Set aside. In bowl of electric mixer combine cream cheese and sugar, add flour, orange zest and juice, mix well, then mix in sour cream. Add eggs one at a time until well combined. Pour into prepared pan. Drop tablespoonfuls of marmalade over cheesecake mixture. Take a spoon and evenly spread over batter. Bake for 40 to 55 minutes or until just set and middle is still wiggly. Remove from oven and place on cooling rack to cool completely. Cover and refrigerate at least 4 hours or overnight.
Place chocolate into stainless bowl. Gently heat cream, butter and sugar in a heavy saucepan. Stir until sugar dissolves and bring to a boil. Pour mixture over chocolate in bowl. Cover with plastic wrap and allow to sit for 5 minutes. Stir until smooth. Cool to room temperature. Remove cheesecake from frig and spread chocolate mixture evenly over cheesecake. Refrigerate until chocolate is firm. Cut into bars and serve. YUMMMMM.....
Orange Cranberry Muffins
2 cups all purpose flour
1/2 cup sugar
1/2 cup light brown sugar, packed
2 tsp. baking powder
1/2 tsp. salt
zest of 1 orange
1 egg
4 Tbl. butter, melted
1 cup whole milk
1/2 cup fresh orange juice
1 1/2 cups fresh cranberries
1 cup pecans, lightly toasted and chopped
Preheat oven to 375 degrees. Grease muffins cups with cooking spray or use paper muffins liners. In a bowl, whisk flour, sugars, baking powder, salt and zest. In another bowl, whisk together the egg, milk, melted butter, and orange juice. Add to the dry ingredients; stirring just until moistened. Remember do not overmix or muffins will be tough. Fold in cranberries and nuts. Spoon batter into muffin cup 3/4 full. Bake about 20 to 25 minutes.
Sweet Orange Butter (great on muffins)
1 stick of butter, softened
2 Tbl. powdered sugar
zest of 1 orange
2 Tbl. fresh orange juice
Place all into small bowl and beat with mixer until well blended. We used to go to a Mexican restaurant in Seattle that served the best homemade flour tortillas. They were small, soft puffy wonderful tortillas and they always served a ramekin of orange butter with them. For orange butter with tortillas, don't add the powdered sugar.
Asian Orange Chicken
4 chicken breasts, boneless & skinless
2 cups all purpose flour
Marinade
1/2 cup fresh orange juice
3 garlic cloves, minced
2 Tbl. orange zest
1 Tbl. fresh ginger, peeled and minced
1/2 cup rice vinegar
2 Tbl. soy sauce
salt and freshly ground black pepper
Orange Sauce
reserved marinade
2 red chili peppers
1 cup sugar
1/2 cup fresh orange juice
3 tsp. cornstarch
3 scallions, chopped including green part
Canola oil (for frying)
1/4 cup cilantro chopped (garnish)
2 scallions, chopped including green part (garnish)
1 Tbl. toasted sesame seeds
Cut chicken breasts into 1-inch pieces. Place all marinade ingredients into plastic container with lid, whisk well, add chicken breasts, cover and refrigerate for 2 to 4 hours, shaking container occasionally. Remove chicken from marinade (retain marinade) and let drain in colander. Place flour mixture into ziplock bag, add chicken and shake to coat chicken. Heat oil in deep sided pan to 375 degrees. In batches, add chicken to hot oil and cook until golden browned and done, remove to paper towels to drain, continue cooking chicken.
Mix cornstarch with orange juice. In another saute pan, add marinade and all other sauce ingredients cooking until thickened. Add chicken to pan and cook for about 1 minute. Remove chicken to platter and sprinkle with toasted sesame seeds, scallions and cilantro. Serve with steamed white or brown rice and orange asparagus (see recipe below).
Julia's Mediterranean Cod with Orange and Tomatoes
2 Tbl. olive oil
1 yellow onion, thinly sliced
1/2 red bell pepper, sliced thinly
1/2 yellow bell pepper, sliced thinly
1 garlic clove, minced
1 cup green olives, pitted
2 Tbl. capers, drained and rinsed
4 Tbl. fresh orange zest
3 oranges, peeled and sectioned
1 (28 oz) can diced tomatoes, do not drain
salt and freshly ground black pepper
4 lbs. fresh cod fillets, cut into 3-inch pieces
1/4 cup fresh dill chopped
Heat oil in large saute pan and add onions, saute until softened, add peppers and garlic and cook 2 more minutes. Add olives, zest, orange segments, tomatoes, capers, season with salt and pepper. Cover and simmer for 15 minutes. Add the fish to pan and spoon over sauce. Cover and cook for approximately 7 minutes or until fish is cooked. Taste and adjust seasonings, sprinkle with fresh dill. Place on platter and serve with crusty bread to dip up sauce. A nice light salad would be nice too.
Moist Orange Cake
3 cups cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups butter, room temp
2 Tbl. poppy seeds
1/4 cup milk
1 3/4 cups sugar
4 eggs
2 Tbl. orange zest
2 tsp. pure vanilla extract
3/4 cup fresh orange juice
Orange Glaze
1 cup powdered sugar, sifted
1 tsp. orange zest
2 to 3 Tbl. fresh orange juice
In a small bowl, add poppy seeds and milk and let stand 2 hours. Preheat oven to 325 degrees and grease and flour a 12-cup bundt pan.
In large bowl, combine flour, baking powder and salt. In another large bowl, cream butter until smooth, gradually stir in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in orange zest, vanilla and poppy seed mixture (including milk). Stir in flour mixture and orange juice alternately. Pour into prepared pan.
Mix glaze ingredients together; set aside. Bake cake for 50 to 55 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cook 10 to 15 minutes before inverting on cake plate. Poke a few tiny holes in cake and pour glaze over.
Julia's Stir Fried Rice with Orange
3 oranges, juiced
zest of 1 orange
freshly ground black pepper
4 tsp. oyster sauce
5 cups cooked white rice
vegetable oil
1 fresh jalapeno, cored and cut into thin rings
2 tsp. fresh ginger, peeled and minced
2 eggs, lightly beaten
6 scallions, chopped
1/4 cup fresh basil, chopped
1/2 cup red bell pepper, chopped
Combine orange juice with oyster sauce and season with freshly ground black pepper. Heat a wok or large saute pan over high heat. Add oil and coat pan. Add the chili and ginger and cook about 30 seconds. Add bell pepper and scallions and cook 1 minute. Add zest and rice and stir until heated through. Stirring constantly, pour in egg and cook until it coats the rice. Add the sauce and basil. Mix well about 2 minutes. Serve as a side dish with Asian chicken or pork.
Orange Asparagus
2 lbs. asparagus
vegetable oil
salt and freshly ground black pepper
2 cans mandarin oranges, retain juice
1 orange, peeled and sectioned
3 tsp. cornstarch
2 Tbl. water
1/4 cup walnuts, lightly toasted
2 tsp. fresh ginger, peeled and minced
1/2 cup sweet chili sauce
4 tsp. soy sauce
4 tsp. sesame oil
Remove tough ends from asparagus and wash, pat dry. Heat wok, add vegetable oil, add asparagus and stir fry for about 2 minutes. Remove and keep warm. In small bowl, combine chili sauce, soy sauce, mandarin orange juice, stir well. Heat wok, add sesame oil, add ginger and cook about 30 seconds, add asparagus and sauce, bring to boil. Mix cornstarch with water and stir in with sauce, until slightly thickened. Add orange sections and walnuts.
Chicken and Orange Lettuce Wraps (if you don't want to use lettuce wraps or cups place some of the mixture into warm flour tortillas)
1 lb. ground chicken
vegetable oil
sesame oil
1 red bell pepper, chopped
1 bunch scallions, chopped
3 cloves garlic, finely minced
3 tsp. fresh ginger, peeled and minced
4 Tbl. freshly squeezed orange juice
4 Tbl. hoisin sauce
4 tsp. brown sugar
3 tsp. sesame oil
2 tsp. soy sauce
3 tsp. hot sweet chili oil
2 oranges, peeled and chopped into 1/2 inch pieces
1 Tbl. orange zest
1/4 cup cilantro, chopped
1 head iceberg lettuce, separated into cups
In saute pan, add vegetable oil. Saute chicken until cooked through and make sure you crumble into small pieces. Remove and set aside. Clean out pan and add a little more vegetable oil. Saute pepper, scallions, garlic and ginger for about 3 minutes. Remove and add to meat. In small bowl, whisk orange juice, zest, hoisin sauce, brown sugar, sesame oil, soy sauce, sesame oil and chili sauce. Place chicken and vegetables back into pan, add sauce mixture and gently stir to incorporate heating through and sauce is absorbed. Stir in orange pieces and cilantro. Remove to bowl, place on platter with lettuce cups around edges. Place a small amount of chicken mixture into lettuce cup and roll lettuce around mixture to eat. Be careful, they are messy, but good!!
Orange Pound Cake with Fresh Strawberries and Whipped Cream
6 eggs, separated
1/4 tsp. cream of tarter
2 cups sugar
1 cup butter, room temp
2 Tbl. orange zest
2 Tbl. fresh orange juice
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup orange yogurt
Fresh strawberries
Whipping cream
powdered sugar
Preheat oven to 350 degrees. In bowl of electric mixer, beat egg whites with cream of tarter and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat in egg yolks one at a time, beating well after each addition. Blend in orange zest and juice. In another bowl, whisk together flour, baking soda and salt and stir dry ingredients into creamed mixture alternately with the yogurt, blending well. Fold in egg whites. Bake in greased and floured 12-cup bundt pan for 50 to 55 minutes. Cool on wire rack and turn out after 10 minutes. To serve; slice and top with fresh strawberries and whipped cream which you have added a little powdered sugar. Note: if berries are not sweet enough, mix with a little sugar.
Frosty Orange Souffles - I have made these many times for catering and they are a nice way to end a meal
8 large oranges - Choose attractive rounded oranges with bright color
2/3 cup sugar
2 tsp. lemon zest
6 egg yolks
2 tsp. fresh mint leaves, minced
2 1/4 cups heavy whipping cream
6 Tbl. Grand Marnier
Gently slice a small piece off bottom of orange, so it will sit on a plate nicely without falling over. Do not cut into flesh. Cut 1/3 of the top of each orange and scoop out all of the flesh, reserving with any of the juice. Strain the flesh, pressing firmly down to extract as much juice as possible.
In a saucepan, combine the orange juice, sugar and lemon zest; reduce by 1/2 over high heat, stirring to melt sugar. Remove from heat and let cool.
In a bowl, add whipping cream and whip until firm peaks. In a mixing bowl, beat egg yolks and cooled orange juice together until light and thick. Gently fold in the mint, whipped cream and Grand Marnier. With a spoon or pastry bag, pipe the mixture into orange shells. Place oranges on a baking sheet, gently covered with plastic wrap and freeze for 3 hours or until firm. To serve, place on a dessert plate, dust with powdered sugar and add a sprinkling of orange zest. I also add one of those candied sugar coated orange slices to each plate.
Julia's Zippy Orange Salsa - this is good served with roast pork, grilled chicken or fish tacos
4 oranges, peeled and sectioned, diced into pieces
3 cups ruby red tomatoes, seeded and diced
zest of 1 orange
1 small red onion, finely diced
1 small jalapeno pepper, seeded and diced
1/4 cup fresh cilantro, chopped
2 scallions, finely minced including green part
Tabasco, to taste
salt and freshly ground black pepper
In a bowl, combine all ingredients, and gently mix. Taste and adjust seasonings. Place in frig and let stand for about 1 hour for flavors to develop. Serve with fresh tortilla chips.
Bon Appetit
"Rejoice in the Lord always, again I will say, rejoice!"
Phil 4:4
No comments:
Post a Comment