Abundance of Oranges
April 19, 2015 8:49 AM Subscribe
My CSA box has given me so many oranges that even I, a citrus lover, cannot keep up with eating them. What are some recipes that will use them up?
I want to use some of the oranges to take a stab at orange curd, but ideally these recipes would not be a garnish like a glaze or marmalade. I'd like to make something to eat, rather than just juicing them. I'd be thrilled for a good orange cake recipe, an equivalent to lemon bars, or anything savory.
I am a fairly confident cook, but I don't have a food processor and I'll be doing my juicing by hand.
What delicious orangey things do you like to eat? Thanks!
I want to use some of the oranges to take a stab at orange curd, but ideally these recipes would not be a garnish like a glaze or marmalade. I'd like to make something to eat, rather than just juicing them. I'd be thrilled for a good orange cake recipe, an equivalent to lemon bars, or anything savory.
I am a fairly confident cook, but I don't have a food processor and I'll be doing my juicing by hand.
What delicious orangey things do you like to eat? Thanks!
Rose Levy Berenbaum has a recipe for Chocolate-Orange Paradise Bars. It's in the book Rose's Christmas Cookies, but it also seems to be online. It's an over-the-top version of a lemon bar with oranges instead of lemons. (Also, it's still good without the ganache, but the ganache does give it another level of awesome.)
posted by pie ninja at 8:58 AM on April 19, 2015 [1 favorite]
posted by pie ninja at 8:58 AM on April 19, 2015 [1 favorite]
It only uses two oranges, but this cake with a dumb name is really, really tasty.
posted by phunniemee at 9:01 AM on April 19, 2015 [2 favorites]
posted by phunniemee at 9:01 AM on April 19, 2015 [2 favorites]
What about a savory orange salad? This roasted fennel, red onion, and orange salad looks great.
posted by ostro at 9:03 AM on April 19, 2015 [4 favorites]
posted by ostro at 9:03 AM on April 19, 2015 [4 favorites]
If it's that many, consider donating them to either a food bank or a soup kitchen.
Candied orange peel is both easy and delicious.
Make pomanders out of whole oranges studded with whole cloves.
Squeeze out the juice and freeze it in ice cube trays, to be used later.
posted by easily confused at 9:33 AM on April 19, 2015
Candied orange peel is both easy and delicious.
Make pomanders out of whole oranges studded with whole cloves.
Squeeze out the juice and freeze it in ice cube trays, to be used later.
posted by easily confused at 9:33 AM on April 19, 2015
I love orange and dark chocolate and the simplest, easiest thing I would make are orange wedges or supremes dipped in dark chocolate. You could candy the peels and dip those in dark chocolate, too. Maybe sprinkle a few grains of sea salt on some of them.
posted by Room 641-A at 9:40 AM on April 19, 2015 [1 favorite]
posted by Room 641-A at 9:40 AM on April 19, 2015 [1 favorite]
In Italy, you often get a salad of fennel, orange and large green olives, dressed with a light olive oil. Served as a very light lunch with bread, or as a starter before something rich, like a stew or a parmigiana.
In Morroco, a favorite desert is slices of peeled oranges dusted with a sugar-cinnamon mix.
Both are delicious!
posted by mumimor at 9:53 AM on April 19, 2015 [1 favorite]
In Morroco, a favorite desert is slices of peeled oranges dusted with a sugar-cinnamon mix.
Both are delicious!
posted by mumimor at 9:53 AM on April 19, 2015 [1 favorite]
Sherbet's not savory, and I've never tried to make it, but homemade orange sherbet sounds so good, and you need a couple of pounds of oranges:
sherbet with ice cream maker
sherbet without ice cream maker
I CAN personally vouch for the fennel-onion-orange-olive combination. It's delicious and beautiful to look at. It doesn't really use that many oranges, but if you want it for company, it's great:
(for two - adapted from emeals recipe, which calls for tangerines)
1/4 cup green olives, halved
1/4 cup thin sliced red onion
1 large orange, peeled, sectioned, membrane removed
1 large fennel bulb, thinly sliced
toss with 1 T lemon juice
arrange on two plates and drizzle with 1 T olive oil
sprinkle with 1/2 t salt, 1/4 t crushed red pepper
add fresh torn basil leaves for garnish
posted by hiker U. at 10:18 AM on April 19, 2015
sherbet with ice cream maker
sherbet without ice cream maker
I CAN personally vouch for the fennel-onion-orange-olive combination. It's delicious and beautiful to look at. It doesn't really use that many oranges, but if you want it for company, it's great:
(for two - adapted from emeals recipe, which calls for tangerines)
1/4 cup green olives, halved
1/4 cup thin sliced red onion
1 large orange, peeled, sectioned, membrane removed
1 large fennel bulb, thinly sliced
toss with 1 T lemon juice
arrange on two plates and drizzle with 1 T olive oil
sprinkle with 1/2 t salt, 1/4 t crushed red pepper
add fresh torn basil leaves for garnish
posted by hiker U. at 10:18 AM on April 19, 2015
I came in to suggest salads, but that's been covered.
Lots of ideas here, including freezing peeled segments for later use.
posted by bunderful at 10:23 AM on April 19, 2015
Lots of ideas here, including freezing peeled segments for later use.
posted by bunderful at 10:23 AM on April 19, 2015
I've made Nigella's clementine cake with all sorts of citrus fruits and it always turns out well.
posted by Ideefixe at 11:29 AM on April 19, 2015
posted by Ideefixe at 11:29 AM on April 19, 2015
This is a great cake.
Also, some others had the right idea with an orange/fennel salad. I wouldn't even roast the fennel -- just slice the white part thinly and add it to a bowl with some diced shallots and supremed orange segments. Add some nice olive oil and balsamic vinegar, salt and pepper to taste, mix, and let sit in the fridge for at least a half hour before serving.
posted by karbonokapi at 11:36 AM on April 19, 2015
Also, some others had the right idea with an orange/fennel salad. I wouldn't even roast the fennel -- just slice the white part thinly and add it to a bowl with some diced shallots and supremed orange segments. Add some nice olive oil and balsamic vinegar, salt and pepper to taste, mix, and let sit in the fridge for at least a half hour before serving.
posted by karbonokapi at 11:36 AM on April 19, 2015
Best answer: One of my favorite cakes (recipe in French, but Google translate can help)
A salad recipe from April Bloomfield, who never does you wrong. Calls for three oranges.
And another salad, this one very simple, from Elizabeth Minchilli.
posted by MrBobinski at 5:24 PM on April 19, 2015
A salad recipe from April Bloomfield, who never does you wrong. Calls for three oranges.
And another salad, this one very simple, from Elizabeth Minchilli.
posted by MrBobinski at 5:24 PM on April 19, 2015
I came back to mention that you should zest all the oranges as you use them and freeze the zest, but also to mention this recipe for orange & cardamom madeleines. I haven't made them yet but it's high on the to-make list.
posted by Room 641-A at 6:37 PM on April 19, 2015
posted by Room 641-A at 6:37 PM on April 19, 2015
I used to freeze orange segments for smoothies. Mixed with Carnation instant breakfast or vanilla protein powder and a little bit of fresh orange juice, you get a creamsicle effect. Also good mixed with other fruit and more traditional smoothie ingredients.
A friend's mom adds orange juice and rum to mashed sweet potatoes and they are incredibly awesome.
posted by eleanna at 6:40 AM on April 20, 2015
A friend's mom adds orange juice and rum to mashed sweet potatoes and they are incredibly awesome.
posted by eleanna at 6:40 AM on April 20, 2015
We're just coming into citrus season here, and I can't wait to eat plate after plate of caramel orange slices.
Cut away all the rind and pith of as many oranges as you would like to eat. Balance on a side (not top or bottom end) and then slice into thin slices. Fan out on flat plate. Make a caramel sauce (sugar and a bit of water over a low flame until the colour is beautiful), then pour over the slices. When the sauce hits the oranges, it usually becomes toffee. Garnish with a bit of mint or basil. Serve immediately as is, or with ice cream / cream. Leftovers lose the crunchy toffee topping but are gloriously soaked in caramel and are deliciously decadent in the morning with yoghurt and granola.
posted by travellingincognito at 8:15 AM on April 22, 2015 [1 favorite]
Cut away all the rind and pith of as many oranges as you would like to eat. Balance on a side (not top or bottom end) and then slice into thin slices. Fan out on flat plate. Make a caramel sauce (sugar and a bit of water over a low flame until the colour is beautiful), then pour over the slices. When the sauce hits the oranges, it usually becomes toffee. Garnish with a bit of mint or basil. Serve immediately as is, or with ice cream / cream. Leftovers lose the crunchy toffee topping but are gloriously soaked in caramel and are deliciously decadent in the morning with yoghurt and granola.
posted by travellingincognito at 8:15 AM on April 22, 2015 [1 favorite]
Harvey wallbanger cake, preferably with some of the cocktails too. Orange, vanilla and boozy icing.. You can also bake mini cakes in hollowed out oranges. Mimosas? Definitely zest them as you go and freeze the excess.
posted by faustian slip at 4:19 AM on April 25, 2015
posted by faustian slip at 4:19 AM on April 25, 2015
Response by poster: Thanks for the great advice, all! I happen to speak French, so I made Mr. Bobinski's cake for a dinner party I had last night. I also made candied orange peels and an orange infused simple syrup. I'm going to segment up the rest and freeze them.
posted by chatongriffes at 8:14 AM on April 25, 2015
posted by chatongriffes at 8:14 AM on April 25, 2015
This thread is closed to new comments.
If you're a lover of bourbon, take a nice bottle of Maker's Mark or something and put some orange zest strips in it to make orange infused boubon, works well for cocktails.
And this seems like an old fuddy-duddy kind of recipe, but my husband made Duck a L'Orange for valentine's day and it was amazing. Saved the leftover sauce for a stirfry later too.
posted by lizbunny at 8:56 AM on April 19, 2015