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Jesse's Girl
Join Date: Nov 2002
Location: working the fields
Posts: 461
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A Few Orange Ideas:
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, 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 1 hour.
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.
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Orange Honey Sorbet in Orange Cups (from Food TV)
12 to 13 oranges
1/2 cup honey
Mint leaves for garnish
Squeeze juice from 10 oranges to get about 2 1/2 cups of juice and set aside.
Cut remaining 2 oranges in half and scoop our pulp, preserving shape of peel. (You can use the pulp to increase the juice amount if necessary).
Place hollowed orange halves in freezer until frozen, about 1 hour.
Melt honey in a small saucepan over low heat until liquefied, about 5 minutes.
Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice.
Place in refrigerator to chill several hours or overnight.
Freeze sorbet base in a machine according to manufacturer's instructions.
When ready, scoop sorbet into frozen orange cups and garnish with mint leaves.
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Orange Butter
Zest of 1 large navel orange, finely chopped
1/4 cup sugar
1/2 cup unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons CuraHao or other orange liqueur (optional)
In a mortar and pestle or food processor, pound or process the orange zest and the sugar.
Add the butter and mix together until creamy and fluffy.
Dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed.
Pack into a ramekin and smooth off the top, and serve with warm breakfast breads.
If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
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Orange Muffins
3/4 cup cooking oil
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup fresh orange juice
2 tablespoons grated orange rind
Combine oil, sugar and eggs.
Mix well.
Add remaining ingredients.
Blend, do not over mix.
Pour into greased muffin pan.
Bake at 350 degrees for 10 to 15 minutes.
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Orange-Braised Fennel with Hazelnuts
(Charlie Palmer's Casual Cooking)
6 large fennel bulbs, trimmed
2 tablespoons butter or olive oil
1/2 cup chopped shallots
1 teaspoon grated orange zest
3/4 cup fresh orange juice, strained
3/4 cup chicken or vegetable broth
Coarse salt and freshly ground black peper
1 cup chopped toasted hazelnuts
Cut each fennel stalk bulb into 6 wedges of equal size.
Set aside.
Melt the butter in a large saute pan over medium heat.
Add the fennel and shallots and saute for 4 minutes.
Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer.
Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender.
Remove from the heat and stir in the hazelnuts.
Serve hot or at room temperature.
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Roasted Fish with Celery, Lemon, and Orange
Recipe courtesy Mario Batali
Salt and freshly ground black pepper
4 (1 to 1 1/2 pound) whole fish (sea bass is excellent), scaled and gutted, head and tail intact
4 stalks celery, sliced thin, leaves reserved
1 small bunch each parsley, thyme, and oregano (or any other mix of herbs)
8 tablespoons extra-virgin olive oil
2 lemons, sliced thin
2 oranges, sliced thin
1/2 cup dry white wine
Preheat oven to 450 degrees F.
Season the fish, inside and out, with salt and pepper.
Stuff the celery leaves and herbs inside the cavity of the fish. Pour 4 tablespoons of the olive oil on the cookie sheet and cover with the celery, lemon, and orange slices, reserving 4 slices each of the fruit.
Place the fish on top of the celery and sliced fruit and place the remaining slices of fruit on top of the fish.
Pour the remaining olive oil and white wine over the fish.
Place in oven and cook for 20 minutes.
I have so many more.... Let me know if you'd like anything in particular!
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