Oranges
Good Humus Grows a variety called Late Lane. It has good and off years.
Orange and Dried Fruit
Coffee Cake
¼ pound (1/2 cup) butter
Grated zest and juice of 1 large orange
¾ cup light brown sugar, packed
2 eggs at room temperature
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
21/4 cups flour
¾ cup buttermilk
1 cup dried peaches, cherries, cranberries, chopped dates or chopped prunes
½-1 cup chopped pecans or walnuts
Preheat the oven to 350 degrees. Butter and flour a 9x 13inch baking pan or
a kugelhoft pan. Cream the butter with the orange zest and sugar until light
and fluffy. Add the eggs, one at a time, and beat until smooth, then stir in
the juice and the salt, baking powder, and soda. Alternately add the flour
and buttermilk, in thirds, beating just until smooth, then fold in the dried
fruits and the nuts. Bake until lightly browned and firm to the touch and a
skewer comes out clean, about 45 minutes.
Suggestions on the dried peaches, cut them into smaller pieces-in half or
quarters. You could add a tad (1 tablespoon to a ½ pound) of water to them
1-2 hours before hand so they are softer before using.
Citrus Salad with Myer
Lemon Syrup
By Chef Juliet Crites-This is yummy I had to share it with you!
3 Grape Fruit
3 Blood Oranges
5 Oranges
½ Cup lemon Juice (Myer)
¼ Cup Sugar
2 Sprigs of Time
Section fruits and refrigerate in separate containers. (See instructions
below) Put lemon juice and sugar in a small sauce pan and heat to boiling.
Watch very carefully, cook for 1 minute and remove from heat. Set aside to
cool, Arrange fruit in bowl or on platter and pour cooled lemon syrup over
sections. Separate Thyme leaves from sprig and chop slightly. Sprinkle over
sections and serve.
Parsley, Onions and
Orange Salsa
1 bunch parsley, washed thoroughly stems and all
1 small onion, any kind
1 garlic clove or more to taste chopped
2 oranges-remove the juice by putting oranges in the microwave for 20
seconds then roll with hands on countertop before juicing.
Juice and zest 2-3 lemons or limes
2-4 tablespoons olive oil
Pinch of salt
Hot sauce to taste
Peel the onion and cut finely and sauté along with garlic in olive oil until
the onion is translucent. Put into bowl. Chop the parsley add to onions
along with the rest of the ingredients. This goes well with anything
grilled, or on tortillas with grilled chicken, or seafood, falafel, or
livening up some scrambled eggs. Makes about 1 cup. Southwestern
Version-Substitute cilantro or mint for parsley, use limes instead of lemons
and 2 tablespoons papaya nectar for the orange juice. Add ½ teaspoon toasted
cumin seeds-makes great bean burritos
Flan Valencia
1 cup sugar
¼ cup water
3 oranges, zested, peeled, segmented
1 quart half and half
¼ teaspoon orange oil
1 teaspoon vanilla extract
6 eggs
2 egg yolks
1¼ cups sugar
In a small heavy saucepan bring the sugar and water to a boil, until the
sugar dissolves. Reduce the heat and cook until golden brown, about 10
minutes. Remove from the heat and pour into 8 ramekins. In a heavy saucepan,
bring the milk, orange zest, and orange oil to a boil. Remove from heat and
stir in the vanilla. Whisk the eggs, egg yolks, and sugar together and add
them to the hot milk mixture, stirring constantly. Strain through a coarse
strainer. Place the orange segments in the bottom of the ramekins and then
add the custard. Place them in a water bath and bake in a pre-heated 325o F
oven for 60-70 minutes. Remove from the water bath and refrigerate until
custard is completely chilled. Unmold and serve. Serves 8
Fresh Orange Compote
Fresh orange compote is an especially refreshing and not too sweet, it may
be served alone or with shortbread or chocolate wafer cookies. Leftovers,
should you have any, can be served the next day on vanilla ice cream or
stirred into yogurt.
8 oranges (at least 2 cups peeled and sectioned)
¼ cup orange marmalade
2 tablespoon orange liqueur, such as Grand Marnier
Peel and section the oranges into a serving bowl. In another, smaller bowl,
mix together the orange marmalade and liqueur to make a sauce. If necessary,
add the juice from a few orange sections to the marmalade to reach a
pourable consistency. Stir the sauce into the oranges. Refrigerate at least
20 minutes, and serve chilled.
To section an orange quickly, cut both of the ends form the orange and place
it cut side down on a cutting board. Slice down the sides of the orange with
wide strokes, just deep enough to remove the peel and all of the white pith.
Hold the peeled orange over the serving bowl to catch any drippings juice,
and with a paring knife, carefully cut between the membrane and one side of
each orange section and back out the other side to release it from the
membrane. This can be done with one smooth in and out motion. When all of
the sections are removed, squeeze any remaining juice from the membrane into
the bowl. From Moosewood Restaurant Cooks at Home
TOP OF PAGE
Orange, Beet And Fennel
Salad
from Mollie Katzen’s Vegetable The oranges and beets can be prepared up to 2
days ahead. In fact, it’s preferable to do the oranges ahead, so they can
give off a lot of juice. I like to put in the full amount of garlic. It
gives this very cool salad a nice touch of heat.
10 medium beets about 2 inches in diameter
6 oranges
¼ cup raspberry vinegar
1/2 teaspoon salt
1-2 teaspoons minced garlic
1 small fennel bulb, thinly sliced about 2 cups
finely minced fennel tops, for garnish
Preheat oven to 375 degrees and line a baking dish with foil. Trim the
leaves from the beets, place them in the dish, and cover with foil. Bake
until they are soft enough to be pierced easily with a fork (about 1 hour).
Set aside to cool.
Meanwhile use a medium sized serrated knife to cut the peel from the
oranges, then section the oranges into medium sized bowl to catch all the
juice>(Just cut with a sawing motion along the membranes to release the
sections) Squeeze the remaining juice into the bowl and discard the
membranes. When the beets are cool enough to handle, use a small sharp
paring knife to peel them. Cut them first in half, and then into the half
moon shaped slices. Transfer the beets to the bowlful of oranges, and add
the vinegar salt, and garlic. Stir gently until well combined. Add the
sliced fennel and stir again. Cover tightly and chill until serving time.
The whole salad will turn an amazing color. Serve topped with a light
sprinkling of the minced fennel tops.
Carrot and Orange Soup
12 oz carrots sliced
2 large oranges, juice and one pared rind reserved
1.5 oz butter
2 medium sized onions sliced
1.5-pint stock or broth
4 tablespoons heavy cream
Salt and pepper
Melt butter in a saucepan over a low heat and stir in the carrots and
onions. Cover the pan and let the vegetables sweat for 5 minutes. Pour in
the stock; bring to boil and simmer, covered for 15 minutes. Allow cooling
slightly. Liquidize the vegetables and stock. Pour in the orange juice and
blend for a few seconds more. Return to the soup pan and stir in the cream.
Season and reheat slowly without boiling. Cut the orange rind into thin
slivers and Simmer them in water for five minutes, drain them well. Float
them on top of the soup just before serving.