Orange segment recipes.

December 7, 2013 2:49 PM

I like making candied orange peels. This leaves me with 1-2 oranges worth of orange segments, but 95% of orange recipes are about zest or juice, or require way too many oranges (eg. marmalade, and previous similar questions). Do you have any recipes that only uses the flesh of an orange, and which is cooked or baked?
posted by flibbertigibbet to Food & Drink (10 answers total)

I think this recipe would work with thin sliced oranges, sans peel: http://leitesculinaria.com/78780/recipes-satsuma-orange-cake.html

And one if my very favorite salads is just orange segments and avocado slices, with a little olive oil and balsamic. Salt and pepper, goat cheese of you'd like.
posted by purenitrous at 3:05 PM on December 7, 2013 [2 favorites]

Orange mustard chicken is kind of a standard and mainly uses orange juice. I use the version out of Joy of Cooking but there are a zillion recipes available if you google. Some of them call for zest, but I've never used it for those recipes and it has always been fine.
posted by jacquilynne at 3:11 PM on December 7, 2013

You may have a bit more luck finding recipes to your liking if you look for "orange supremes" which is the classical french cooking term for orange segments which are trimmed of all peel and pith. Usually if you're going to all that trouble the recipe only calls for an orange or two, and since you're already peeling yours, using a paring knife to get the segments out of the membrane won't be much trouble.

I might give this one a go myself ---looks awesome: Seared Scallops with Jalapeno Vinaigrette and Orange Supremes.
posted by Diablevert at 3:27 PM on December 7, 2013

Pâte de fruits is a fruit jelly candy that is delicious and not too too difficult to make; googling around will fetch up a number of recipes for orange versions. It involves mostly just boiling the fruit with pectin and sugar, sort of making a super-thick jam substance. You will probably need more than 1-2, but it will be totally worthwhile.
posted by kmennie at 3:45 PM on December 7, 2013

Crepes Suzette.
posted by LonnieK at 4:06 PM on December 7, 2013

Chop them, toss with thinly sliced fennel, dress with a little champagne vinegar and oil, call it a salad...
posted by straw at 5:39 PM on December 7, 2013

Salad dressing:

Sweet Potato Orange Salad Dressing

Ingredients:
1 apple, peeled and sliced into quarters
1 small raw sweet potato, peeled and chopped
1-2 oranges, peeled
1/4 cup walnuts
1/4 cup raw cashews
3 medjool dates, pitted
1 tablespoon nutritional yeast
2 teaspoonsBlood Orange Vinegar
Instructions:
Blend all ingredients in a Vita-Mix or other powerful blender until smooth and creamy.

Or turkey:

Baked Apricot Garlic Turkey Tenderloins

Ingredients:
4 apples, quartered
2 oranges, quartered
1 onion, peeled and quartered
2 tablespoons fresh thyme
20 fresh sage leaves
2 whole turkey tenderloins or 6 turkey scallops, sliced very thin
1/2 cup apricot spreadable 100% fruit
2 teaspoons Bragg Liquid Aminos or soy sauce
3 teaspoons Spike seasoning (no salt) or other no salt seasoning
6 cloves garlic, pressed

Instructions:
Preheat oven to 375 degrees. Cut apples in quarters and slice core out leaving flat. In baking pan arrange apples, oranges, and onion close together. Lay herbs on top of fruit. Place tenderloins on top of fruit, onion, and herb mixture. If using turkey scallops, fan out three scallops on top of each other and place over apple, orange, onion and herb mixture, and do the same for the remaining three. Mix apricot spread, liquid aminos, Spike and garlic. Generously spread turkey with sauce. Cover loosely with foil and bake for 30-35 minutes until turkey juices run clear when pricked in center with a fork.
posted by bearwife at 6:30 PM on December 7, 2013

I make orange chicken/tofu with orange chunks and juice. Sautee chicken or tofu in a little oil until it's mostly cooked. Add half an onion, finely chopped, and some big chunks of bell pepper if you want them, and some broccoli. Add them in that order--the onion needs longer than anything else, and you don't want the broccoli to overcook. Overcooked broccoli is sad broccoli.

Anyhow, while that cooks, mix the orange juice and flesh with a splash of soy sauce, some water or chicken broth, some white vinegar, garlic powder, and maybe two teaspoons of cornstarch. Pour this over the protein and veg, turn heat to high, bring the sauce to boil, let it boil a minute, then remove it from the heat and rest it a few minutes to let the sauce thicken up a little.

It's easy and tasty--we had it for supper the other night.
posted by MeghanC at 8:42 PM on December 7, 2013 [1 favorite]

When I make candied orange peels, I first juice the oranges and then remove the remaining pulp/membrane from the peel with my fingers. Very easy, once you get the hang of it, and no more problems coming up with uses for orange segments!
posted by Wavelet at 9:48 PM on December 7, 2013 [1 favorite]

This blood orange tart from Smitten Kitchen is delicious and would probably work fine with ordinary oranges.
posted by Pallas Athena at 4:52 AM on December 8, 2013