Orange'd!
January 15, 2011 8:26 PM Subscribe
How can I use up a giant box of juice oranges?
A generous relative has sent us a large box of fresh oranges from Florida. They are so very, very juicy that they're not much fun to peel and eat. I do not own a juicer, and juicing them all by hand is no fun.
What recipes can you think of that use up tons of fresh oranges (whole or sections, not just the juice)? Sweet and savory are both great. I'd also interested in ways to preserve them.
Extra bonus points for gluten-free, dairy-free, nut-free, for lo we have a lot of allergies in this house.
A generous relative has sent us a large box of fresh oranges from Florida. They are so very, very juicy that they're not much fun to peel and eat. I do not own a juicer, and juicing them all by hand is no fun.
What recipes can you think of that use up tons of fresh oranges (whole or sections, not just the juice)? Sweet and savory are both great. I'd also interested in ways to preserve them.
Extra bonus points for gluten-free, dairy-free, nut-free, for lo we have a lot of allergies in this house.
Buy a juicer and make orange juice.
posted by John Cohen at 8:41 PM on January 15, 2011
posted by John Cohen at 8:41 PM on January 15, 2011
Are they Honeybells? They are crazy juicy, but incredibly delicious just to eat straight. The best way to do it is grapefruit-style--cut in half and then eat each individual section of pulp rather than trying to peel and eat.
posted by HonoriaGlossop at 8:44 PM on January 15, 2011
posted by HonoriaGlossop at 8:44 PM on January 15, 2011
Juicy oranges are awesome to eat straight up (especially honeybells!). You can eat them grapefruit style, or cut them them into discs that you then unroll and slurp over a sink.
posted by thebabelfish at 8:50 PM on January 15, 2011
posted by thebabelfish at 8:50 PM on January 15, 2011
I would just juice them and drink it up, or quarter slice them and eat up. There's not much else that can be done.
posted by sanka at 8:50 PM on January 15, 2011
posted by sanka at 8:50 PM on January 15, 2011
There is a lot of potential with this one. As others have said you can straight up eat them or juice them.
If you're leaving them as is you could maybe find a creative use with salads or, if you're into that, fruit filled Jell-O.
If you juice them, imagine the potential for orange popsicles, or if you aren't a teetotaler perhaps some kind of application in mixed drinks. My father has his classic orange juice + Red Label, which he says goes down pretty good.
posted by Askiba at 8:54 PM on January 15, 2011
If you're leaving them as is you could maybe find a creative use with salads or, if you're into that, fruit filled Jell-O.
If you juice them, imagine the potential for orange popsicles, or if you aren't a teetotaler perhaps some kind of application in mixed drinks. My father has his classic orange juice + Red Label, which he says goes down pretty good.
posted by Askiba at 8:54 PM on January 15, 2011
Sounds like an excuse for a party. Oranges and cheese and cookies and fizzy water, and games. Sushi would also be excellent with this.
posted by amtho at 9:07 PM on January 15, 2011
posted by amtho at 9:07 PM on January 15, 2011
Marmalade.
posted by lollusc at 9:11 PM on January 15, 2011 [1 favorite]
posted by lollusc at 9:11 PM on January 15, 2011 [1 favorite]
Best answer: How about...
Apple & Orange Jelly
Fresh Orange Jam
Orange Marmalade
(disclaimer - I have no personal experience with these recipes, but they seem like they would work fine!)
posted by hansbrough at 9:12 PM on January 15, 2011 [1 favorite]
Apple & Orange Jelly
Fresh Orange Jam
Orange Marmalade
(disclaimer - I have no personal experience with these recipes, but they seem like they would work fine!)
posted by hansbrough at 9:12 PM on January 15, 2011 [1 favorite]
Orange curd. Or just pulp them and freeze the juice.
posted by Ideefixe at 9:16 PM on January 15, 2011 [1 favorite]
posted by Ideefixe at 9:16 PM on January 15, 2011 [1 favorite]
So I just got through paging through a copy of The Cake Mix Doctor Bakes Gluten Free. If you're okay with using gluten free cake mixes, a huge number of the recipes can use orange juice.
posted by sugarfish at 9:32 PM on January 15, 2011
posted by sugarfish at 9:32 PM on January 15, 2011
Marmalade is easy to make. If you don't want to can it, just put it in containers and refrigerate or freeze.
posted by fifilaru at 11:12 PM on January 15, 2011
posted by fifilaru at 11:12 PM on January 15, 2011
I've made very nice marmalade in a similar situation.
posted by leahwrenn at 11:31 PM on January 15, 2011
posted by leahwrenn at 11:31 PM on January 15, 2011
Marmalade - though you should note that purists only make marmalade with bitter (Seville) oranges!
Vegan chocolate orange cake
posted by Coobeastie at 2:38 AM on January 16, 2011 [1 favorite]
Vegan chocolate orange cake
posted by Coobeastie at 2:38 AM on January 16, 2011 [1 favorite]
Response by poster: Really? Marmalade and juicing is it? No recipes for trifles or custards with orange slices in, or some form of meat roasted with orange wedges, or... something?
posted by Andrhia at 7:30 AM on January 16, 2011
posted by Andrhia at 7:30 AM on January 16, 2011
Best answer: I just found a few interesting ideas on thekitchn for you:
orange, olive, & fennel salad
fennel, orange, & shallot salad
fennel, beet, & orange salad
roasted almonds w/paprika & orange
roasted orange wedges w/herbs (these would be nice with meat)
asparagus, goat cheese, & orange pizza (this uses only a small amount of zest but sounds really delish!)
cake baked in a hollowed-out orange
You could also have a knife skills practice day where you cut a bunch of the oranges into sections/supreme (which takes a lot of practice at first). You can eat the segments out of hand, use them in one of the salads above with fennel, put them in a regular vegetable or fruit salad, add them to smoothies, etc. (After segmenting, you can candy the leftover peels.)
posted by hansbrough at 7:52 AM on January 16, 2011 [1 favorite]
orange, olive, & fennel salad
fennel, orange, & shallot salad
fennel, beet, & orange salad
roasted almonds w/paprika & orange
roasted orange wedges w/herbs (these would be nice with meat)
asparagus, goat cheese, & orange pizza (this uses only a small amount of zest but sounds really delish!)
cake baked in a hollowed-out orange
You could also have a knife skills practice day where you cut a bunch of the oranges into sections/supreme (which takes a lot of practice at first). You can eat the segments out of hand, use them in one of the salads above with fennel, put them in a regular vegetable or fruit salad, add them to smoothies, etc. (After segmenting, you can candy the leftover peels.)
posted by hansbrough at 7:52 AM on January 16, 2011 [1 favorite]
Best answer: Did you see all the ideas in this previous thread from 2005? (no snark intended, I didn't read it)
If I had extra oranges I'd take 'em to work and try to give 'em away.
posted by glip at 12:20 PM on January 16, 2011
If I had extra oranges I'd take 'em to work and try to give 'em away.
posted by glip at 12:20 PM on January 16, 2011
Best answer: I must be the only one who grew up with a juice orange tree in the backyard. I'd recommend looking for Spanish recipes, I've found they have the most savory uses for oranges.
This salad of oranges, onions and olives is delicious, sweet and salty and piquant all at once.
Boiled orange cake is one of my cousins' favorite. In fact, for baking my secret to fluffy and tender quick breads is to use orange juice as the liquid instead of milk. It reacts with the baking soda and makes for a lovely light texture.
Pollo con Naranjas
(from The Mediterranean Cookbook by Betty Wason)
1 chicken, cut up
2 Tbsp flour
1 Tsp salt
4 Tbsp olive oil
1 small onion, chopped
1/2 cup raisins
1/4 cup crushed almonds
1/4 tsp cinnamon
1/8 tsp cloves
1 cup orange juice/pulp
1 cup chicken broth (or water)
Dust chicken with flour and salt. If you have the time, you can make the broth with the neck, giblets and wing tips or just use whatever broth you have (water is fine too). Fry chicken pieces in olive oil until brown. In same pan, cook onion until soft; add remaining ingredients including broth or water. Add chicken back in and cook until tender. I find this is best when I let it burn a bit on the bottom, or if I add a bit of marmalade to it as well.
There was also a really delicious recipe in the Weight Watchers New International Cookbook (which despite it's WW affiliation has a great selection of dishes) that I've lost but can roughly reconstruct. You slice onions and put them in a baking dish, and top with oranges that you've cut the peel off of and then sliced into thick rounds. Place lightly browned chicken pieces on top. Over this you pour a mixture of a little orange juice, honey, salt and I think paprika, then dot with black olives and bake. Fantastic over rice, and I bet it would be good with pork too.
posted by cali at 1:09 PM on January 16, 2011
This salad of oranges, onions and olives is delicious, sweet and salty and piquant all at once.
Boiled orange cake is one of my cousins' favorite. In fact, for baking my secret to fluffy and tender quick breads is to use orange juice as the liquid instead of milk. It reacts with the baking soda and makes for a lovely light texture.
Pollo con Naranjas
(from The Mediterranean Cookbook by Betty Wason)
1 chicken, cut up
2 Tbsp flour
1 Tsp salt
4 Tbsp olive oil
1 small onion, chopped
1/2 cup raisins
1/4 cup crushed almonds
1/4 tsp cinnamon
1/8 tsp cloves
1 cup orange juice/pulp
1 cup chicken broth (or water)
Dust chicken with flour and salt. If you have the time, you can make the broth with the neck, giblets and wing tips or just use whatever broth you have (water is fine too). Fry chicken pieces in olive oil until brown. In same pan, cook onion until soft; add remaining ingredients including broth or water. Add chicken back in and cook until tender. I find this is best when I let it burn a bit on the bottom, or if I add a bit of marmalade to it as well.
There was also a really delicious recipe in the Weight Watchers New International Cookbook (which despite it's WW affiliation has a great selection of dishes) that I've lost but can roughly reconstruct. You slice onions and put them in a baking dish, and top with oranges that you've cut the peel off of and then sliced into thick rounds. Place lightly browned chicken pieces on top. Over this you pour a mixture of a little orange juice, honey, salt and I think paprika, then dot with black olives and bake. Fantastic over rice, and I bet it would be good with pork too.
posted by cali at 1:09 PM on January 16, 2011
If you feel like making non-juice drinks out of them, try smoking bishop. It's a warm port-based drink and it's incredibly good, especially this time of year. You do have to squeeze the oranges in the process, but you also roast them first, so the whole thing gets infused with delicious citrus oils. Doing it without a juicer would not be a problem.
posted by dizziest at 4:21 PM on January 16, 2011
posted by dizziest at 4:21 PM on January 16, 2011
Ina Garten has an orange chocolate chunk cake which IIRC calls for tons of fresh squeezed orange juice and zest--it's a lot like her standard lemon cake but with chocolate too. Smiiten Kitchen has tbe recipe (I'm on my phone).
posted by ifjuly at 12:22 AM on January 17, 2011
posted by ifjuly at 12:22 AM on January 17, 2011
Also, tons of classic cocktails call for fresh orange juice and then have orange twist for the garnish. Sniff around Imbibe, LUPEC, Cocktail Slut, Saveur, Chowhound, NYT's drink recipes, etc.
posted by ifjuly at 12:24 AM on January 17, 2011
posted by ifjuly at 12:24 AM on January 17, 2011
And if you need time to look for drink recipes, you can zest and juice now and freeze. Not quite as good and the zest really should be used within a week, but y'know, if they're going south fast...
Silver Palate has a recipe for Marengo Chicken iirc that uses fresh orange juice, and I nth look for Spanish recipes and sub lemon and orange juice and zest wherever Seville oranges are called for.
If you like jicama there are tons of orange and jicama salads out there usually incorporating juice, zest, plus actual orange chunks. Yum.
posted by ifjuly at 12:29 AM on January 17, 2011
Silver Palate has a recipe for Marengo Chicken iirc that uses fresh orange juice, and I nth look for Spanish recipes and sub lemon and orange juice and zest wherever Seville oranges are called for.
If you like jicama there are tons of orange and jicama salads out there usually incorporating juice, zest, plus actual orange chunks. Yum.
posted by ifjuly at 12:29 AM on January 17, 2011
Also Cook's Illustrated has and orange, radish, and pepita salad that rules and Judy Rodgers' Zuni Cafe Cookbook has a crazy simple orange and Boston lettuce salad that's out of this world and relies on uber juicy oranges.
posted by ifjuly at 12:31 AM on January 17, 2011
posted by ifjuly at 12:31 AM on January 17, 2011
Best answer: OK, it's the day after I can post links now:
Orange Chocolate Chunk Cake (random pet peeve: when Deb says "adapted from" but the recipe is word for word exactly lifted)
ChickenMarengo Monterey (d'oh, I got the name wrong, apologies)
Jicama, Fennel, and Orange Salad from Mollie Katzen's Moosewood Cookbook
Chopped Salad of Radishes, Oranges, and Pepitas
Salad of Lettuce, Oranges, and Avocado (his adaptation doesn't get into the nitty gritty obsessive details that make such a simple salad so great--Rodgers goes on about chilling everything including the avocados first, and extracting as much juice from the junk leftover orange "carcasses" as possible so the salad is extremely juicy).
one example of searching for cocktails with oranges: Imbibe keyword search. Might wanna do the same for Saveur via Google or the site to get recipes.
There are a lot of wilted spinach salads that call for orange juice and segments, where the tang wilts the spinach without having to cook it if you use the right stuff. Cook's Illustrated and Southern Living both have versions, IIRC.
posted by ifjuly at 10:05 AM on January 17, 2011
Orange Chocolate Chunk Cake (random pet peeve: when Deb says "adapted from" but the recipe is word for word exactly lifted)
Chicken
Jicama, Fennel, and Orange Salad from Mollie Katzen's Moosewood Cookbook
Chopped Salad of Radishes, Oranges, and Pepitas
Serves 4 as a light entree or 6 as a side dish.Orange, Lettuce, and Walnut Salad from Paula Wolfert
1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
10 radishes , halved and sliced thin (about 1 1/2 cups)
2 oranges , peeled, cut into 1/2-inch pieces, and drained (about 1 cup)
1 ripe but still firm avocado , pitted, skinned, and cut into 1/2-inch pieces (see note)
1/2 small red onion , minced (about 1/4 cup)
1/2 cup fresh cilantro leaves , roughly chopped
1 romaine heart , washed, dried, and cut into 1/2-inch pieces (about 3 cups)
3 ounces Manchego cheese , shredded (about 1 cup)
1/2 cup unsalted pepitas , toasted (see note)
Ground black pepper
1. Combine cucumber and ½ teaspoon salt in colander set over bowl and let stand 15 minutes.
2. Whisk oil, lime juice, and garlic together in large bowl. Add drained cucumber, radishes, oranges, avocado, onion, and cilantro; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add lettuce, cheese, and pepitas and toss to combine. Season with salt and pepper and serve.
Salad of Lettuce, Oranges, and Avocado (his adaptation doesn't get into the nitty gritty obsessive details that make such a simple salad so great--Rodgers goes on about chilling everything including the avocados first, and extracting as much juice from the junk leftover orange "carcasses" as possible so the salad is extremely juicy).
one example of searching for cocktails with oranges: Imbibe keyword search. Might wanna do the same for Saveur via Google or the site to get recipes.
There are a lot of wilted spinach salads that call for orange juice and segments, where the tang wilts the spinach without having to cook it if you use the right stuff. Cook's Illustrated and Southern Living both have versions, IIRC.
posted by ifjuly at 10:05 AM on January 17, 2011
I meant to say I've made every recipe I mentioned so I'm vouching firsthand, too (some random cocktails I've tried beyond the obvious Screwdriver are Mai Tai variations like the Glacier, American Beauty, and some crazy things with scotch in it like the Blood and Sand, poor man's Wenzhou Punch, Bellamy Scotch Sour, Bishop, Bastard, etc. which just seems WRONG if you're not made of scotch-buyin' money but my friend is irreverent like that). I bet Deborah Madison/Vegetarian Cooking for Everyone/Greens/Fields of Greens would be a very useful resource too.
posted by ifjuly at 10:15 AM on January 17, 2011
posted by ifjuly at 10:15 AM on January 17, 2011
Response by poster: Thanks, guys! I can't believe I missed the last thread. I searched and searched...
Can't wait to try some of these. ^_^
posted by Andrhia at 5:15 PM on January 17, 2011
Can't wait to try some of these. ^_^
posted by Andrhia at 5:15 PM on January 17, 2011
This thread is closed to new comments.
posted by Slap*Happy at 8:40 PM on January 15, 2011