Oranges

[The empressof all]

I've been given a gift of Citrus of the month Boxes. Frankly, we're not big orange eaters here. I still have half of last month's box left and the new one arrived today. They are just plain oranges, not navels. They are good for juicing and eating but I want to do something else with them.

I've done: Orange Chicken, Orange Sesame Dressing for Salad, Various themes on the fruit salad (with and without jello).

Does anyone have any tried and true ideas. Don't give me links to recipe sites-been there done that! I want to know what you've tried and liked.

Tell me your secrets with oranges.

[demnan]

1. This is a bit off the cuff

but you might find out if a food pantry near you could accept your excess fruit. I'm sure there are poor people who could make good use of it and oranges are such excellent snacks for children. Just thinking.

[Stinky The Clown]

2. I work with several food banks/kitchens in the Baltimore/DC area

not as a food donor or volunteer, but in different ways. I can tell you they'll take whatever you have. Most, but not all of them, will also take small quantities, even though they spend their energy where there's the most to gain ... food wholesalers and restaurants. Even a single cake will get used. I have no dobt that fruit is always on the "want" list.

[The empressof all]

4. Yes I gave Feb & March's boxes to Food Bank

But for reasons difficult to explain, the giftor would be upset knowing I gave them away and I am in a circumstance that they are apt to find out. (Yes, I know some folks just get all a twitter about the oddest things)

[Stinky The Clown]

3. I frequently substitute oranges in recipes that call for lemons or limes.

Use them pretty much as a 1 to 1 substitute. To be sure, the taste changes, but if you can imagine it would taste good (whatever you're thinking of) it probably will.

Specifics? I'm not sure I have any in mind. For me it is far more serendipitous.

[livetohike]

5. A salad of

Orange slices peel the orange and slice into rounds
Good oil cured olives
Sliced Red onions
Olive oil
Salt and pepper

Choose your quantities and enjoy :-).

[Stinky The Clown]

6. Ooo Ooo Ooo ... I *just* remembered this......

This is an old, old, old family recipe, but I'm sure it is wider than that. We actually eat oranges this way as dessert, but they could work other ways, too. You said you don't particularly care for oranges ... try at least one this way and see what ya think ......

Slice them about a 1/4 inch thick. Lay the slices out on a plate. Drizzle them with olive oil ... not a lot ... just a drizzle. Then grind some black pepper on 'em and eat.

This may change/modify the flavor in a way that you'd eat them. They still taste like oranges, but the oil and pepper makes 'em more a salad than a fruit.

And speaking of salads ..... you could make a dressing with the juice. Squeeze 'em, add a bit of vinegar (balsamic would be ooooo so good) and herbs of your choice. Add some olive oil and have a taste. If they're too sweet either increase the vinegar, switch to wine vinegar, or use some lemon juice along with the oranges.

I also have used oranges in a stir fry. I use a lot of fruit and shrimp as the protein. This is totally improvised, but think about oranges and mangoes and pineapple ... snow peas, maybe .... some ginger ... beans sprouts of ya wanna ..... that sort of thing. Start by stir frying the shrimps in hot oil and some garlic. Add in the firmer fruits and veggies, stir fry a bit, add the oranges and any herbs you want (cilantro, for me), and serve over rice. It sounds a bit weird but has a nice, tropical feel to it. We like this in the summer.

You could also do ceviche and use the orange juice in place of some or all of the lime. A different twist to an old standby.

A last possibility for now ... and it uses only the skins. Make a liqueur. In Italy they make lemoncello from lemons, but they also make a similar melon liqueur and an orange liqueur (aranciello?).

Get a pint of 190 proof grain alcohol. Use a peeler and remove just the orange colored outer layer of the skin ........ try to avoid too much of the white pith - its bitter. Get it into as big pieces as you can (not critical, but easier later when you strain it). Put the peel in a jar just a bit bigger than the volume of orange peel. Pour the 180 over them and cover. Allow them to steep for a week, minimum. Longer is better .... maybe even two or three weeks. When the alcohol has gone from clear to orange, they're done. Now make a simple syrup (sugar and water ... boil the water and lower to a bare simmer ..... add and keep adding sugar until no more will dissolve in the water ...... allow to cool completely). Strain the hooch to get rid of the orange peel - its job is done. Add the simple syrup to the hooch. By volume, equal amounts will yield a 100 (98, actually) proof vat of orange flavored rocket fuel. Make yours about 50 proof (1 part hooch to 3 parts syrup). Drink it ice cold.

[eleny]

7. Some ideas

I've made marmalade with all sorts of oranges. The main ingredients are oranges, sugar and water. Here's one recipe that's really easy. You can use all oranges or mix your citrus. I've done an orange, grapefruit, lemon or just all oranges. And I use any kind of oranges I can get.
http://recipes.epicurean.com/recipedetail.jsp?recipe_no=3585

Also, you can scrape some orange skin for the zest and freeze the zest in bags.

Or, juice the oranges or other citrus, freeze the juice in ice cube trays and then keep the cubes in a plastic zip bag in the freezer for marinades this summer.

Or last - squeeze some for juice, add ice cubes and gin - Grab your favorite book and head for the chaise lounge!

[grasswire]

8. two thoughts

First, candied orange peel is a marvelous "nibble" to serve with coffee. Long strips of peel, simmered in sugar water and then dredged in sugar. In candy stores, you see them partially dipped in bittersweet chocolate. What a treat! And a great Christmas gift.

Second, real orangeade. What a lovely summertime drink that is, without the acidity of straight, fresh juice. It's best served over crushed ice.

Make a simple syrup with one cup of sugar and one cup of water, boiling for five minutes. Cool, and stir in one cup of fresh orange juice, a quart of cold water, and the finely grated rind of one orange. Chill, and then pour over the crushed ice, in tall glasses. Mmmm.

[China_cat]

9. Old Girl Scout technique

modified for a real kitchen.

Cut the oranges in half. Scoop out the pulp and good stuff. Eat it or use it for something else.

Place the shells in muffin pans and fill with yellow cake mix. Bake as per instructions. You then have nicely orange flavored cupcakes.

[Dora]

10. Orange curd...

Like lemon curd, only made with oranges. Could make some lovely orange tarts with it, or an orange merengue/merienge pie.

Or, marmalade - it's truly best when it's homemade. I made marmalade last year with tangelos from my momma's backyard, and we wept when it ran out.


BTW: How does a person spell muh-rayng, as in "My Gramma's Lemon Muh-Rayng Pie"?

[The empressof all]

11. I was actually thinking of doing Orange Curd today

I think I saw a recipe for it in one of the magazines a few months back. I thought it would make a lovely filling for an orange cake with a Cream Cheese/Whipped Cream icing. I thought I would top it off with some candied Pecans flavored with Orange zest.

But now I'm torn. I really like the idea of doing the Orange Cup Cup-cakes too. Maybe I could squirt the Orange Curd into the cupcakes with a pastry bag and still top off with the icing.

Decisions, decisions.

[politicat]

13. If you make those, can I send you money to ship one to me?

That sounds delicious.

I was about to suggest orange pound cake, which is when you take a basic lemon pound cake recipe and sub in oranges to lemons.

The other thing I would suggest is orange-cream sorbet. I found this recipe at food network and fell in love. I made it several times last summer, and it's like a dreamsicle.

1 cup water
1/2 cup sugar
2 cups orange juice
1/4 cup fresh lemon juice
Ice Cream:
1 1/2 cups milk
2/3 cup sugar
4 egg yolks
1/2 cup sour cream
Equipment:
An ice water bath
An ice cream machine
10 small clear decorative glasses, for serving
Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again.
To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.

[housewolf]

12. meringue - think this is what you are looking for

That great whipped egg white and sugar concoction?

[SW FL Dem]

17. I think it's meringue n/t

[franmarz]

14. Reply to Oranges overload

When we moved to Florida, we were so surprised to see Oranges in sacks out on the sidewalks for the garbage or anyone to pick up.
We saw them laying on the grass under the orange trees, and in the streets. Well the novelty has now worn off, and I am tired of oranges.
Now the food banks dont want perishable items much, so the only thing I can think of, which is a shame, but it is to just toss them in the garbage. We have a lemon, kumquat,orange and avacado tree, and are going to dig up the orange tree after this season. Thats life!

[The empressof all]

15. Having 10 Apple trees--I understand

I think I still have apple sauce in my freezer that I made 5 years ago. Guess it's time for that to go.

I guess Oranges just grow year round down there so you never get a respite. At least I'm only overwhelmed with Apples in the fall.

[calico1]

16. I lived in Puerto Rico for 12 years and

I saw the same thing. Oranges, limes (mostly you see limes in PR) just rotting. A lot of neighbors had lime trees and you'd get bags and bags of them. I'd use them on my face, my elbows, make lots of lemonaide, use them on my hair. And we would stil throw out a bunch. Now usually pay $1 for 2 limes! For a long time aftere I moved back to the States I could not bring myself to paying for limes. Not at this price! LOL.