The orange trees in my area are producing lots of fruit so I have boxes filled with whole oranges. I am looking for a way to use them in a recipe, not just the zest or the juice. The only recipe I found was for a cake but I would have to use a food processor which I do not have, so preferably a recipe where the orange pieces remain intact or I only need a paring knife to prepare them. Also, I do not have the means to do any canning so I guess marmalade is out unless there is a way to do it without actually canning it... please help, I don't want the oranges to go to waste and I'm sick of just eating oranges.
Looking for any recipe that uses whole oranges or orange wedges/slices/segments?
there's always fresh squeezed orange juice. yum!! here's some ideas.....
Italian Poached Oranges
8 Seedled oranges
1 1/2 cup Sugar
3/4 cup Water
1/4 cup Orange liqueur; such as Cointreau or Grand Marnier
Strip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside. Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes. While the syrup is cooking, peel the oranges to expose the flesh.
Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup -- if not, switch to a smaller saucepan) at a time for 3 to 4 minutes. Remove the oranges from the syrup with a slotted spoon and place in a serving bowl. Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving.
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i love jicama. you can find it at your grocery store. it looks like a big, round, off-white, root. it's super crunchy.
Jicama Orange Salad
2 cups diced peeled jicama
3 peeled seedless oranges, cut into sections, about 1 cup
2 tablespoons freshly squeezed orange juice
1/4 cup finely chopped red onions
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
3 turns freshly ground black pepper
Combine all of the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container.
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Orange Cake
3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Syrup:
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar
Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.
Italian Poached Oranges
8 Seedled oranges
1 1/2 cup Sugar
3/4 cup Water
1/4 cup Orange liqueur; such as Cointreau or Grand Marnier
Strip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside. Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes. While the syrup is cooking, peel the oranges to expose the flesh.
Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup -- if not, switch to a smaller saucepan) at a time for 3 to 4 minutes. Remove the oranges from the syrup with a slotted spoon and place in a serving bowl. Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving.
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i love jicama. you can find it at your grocery store. it looks like a big, round, off-white, root. it's super crunchy.
Jicama Orange Salad
2 cups diced peeled jicama
3 peeled seedless oranges, cut into sections, about 1 cup
2 tablespoons freshly squeezed orange juice
1/4 cup finely chopped red onions
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
3 turns freshly ground black pepper
Combine all of the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container.
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Orange Cake
3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Syrup:
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar
Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.
