Tagged with orange

Satsuma Mandarin and Vanilla Upsidedown cake

Ingredients 4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded 8 ounces (2 sticks) unsalted butter, softened 1 vanilla bean, split and scraped, pod reserved for another use 1 1/2 cups sugar 3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin) 1 1/3 cups plus 1 tablespoon all-purpose flour 1 … Continue reading

Citrus Olive Oil Cake

Ingredients For Cake 1 1/2 cups whole wheat flour 2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons citrus zest (any type) 1/4 cup fresh citrus juice 1 cup sugar 3/4 cup plain yogurt 3 eggs 1/2 teaspoon pure vanilla extract 1/2 cup extra-virgin olive oil For Glaze 1/3 cup powdered sugar 2 to 3 … Continue reading

Orange Beef

Ingredients 1 1/2 pounds beef flap meat, trimmed 3 tablespoons soy sauce 6 tablespoons cornstarch 10 (3-inch) strips orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges) 3 tablespoons molasses 2 tablespoons dry sherry 1 tablespoon rice vinegar 1 1/2 teaspoons toasted sesame oil 3 cups vegetable oil 1 jalapeño chile, … Continue reading

Bitter Orange Crème Brûlée

Ingredients 2 cups/480 ml heavy (whipping) / double cream 1 cup/240 ml whole milk Grated zest from two oranges 12 large egg yolks 1/2 cup/100 g sugar, plus 6 tbsp/75 g Sprigs of fresh mint or chocolate mint, for garnish Preparation Preheat the oven to 300°F/150°C/gas 2. In a medium saucepan, combine the cream, milk, … Continue reading

Clementine and Sardine Salad

Ingredients For the dressing: 1 c. olive oil 1/4 c. sherry vinegar zest and juice of 2 clementines 1 shallot, thinly sliced 12 nice black olives, pitted and halved sea salt to taste For the salad: 1/2 head romaine lettuce 1/2 head bibb lettuce 1/2 head red lettuce 8 oil-packed sardines 4 clementines, peeled and … Continue reading

Fish with Orange-Saffron Broth

Ingredients 5 8 oz. bottles clam juice 1/2 c. dry white wine 2 whole star anise 1 bay leaf 1 pinch saffron threads 3/4 c. fresh orange juice 1 c. 1/3 inch cubes seeded, peeled chayote 1 large carrot, peeled and thinly sliced crosswise 1 celery stalk, thinly sliced 1/2 lg. leek, thinly sliced 6 … Continue reading

Roasted Beet Salad with Oranges and Beet Greens

Ingredients 6 medium beets with beet greens attached 2 large oranges 1 small sweet onion, cut through root end into thin wedges 1/3 cup red wine vinegar 1/4 cup extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon grated orange peel Preparation Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. … Continue reading

Jicama Salad

Ingredients 2 oranges, chopped 1 small jicama 1/4 c. bitter orange juice 2 tsp. good chile powder (pref. New Mexico) 2 tbsp. cilantro Preparation Chop all ingredients but the cilantro and mix.  Let stand for an hour, then add cilantro just before serving.

Bitter Orange Juice

Ingredients 1/2 c. grapefruit juice 1/4 c. orange juice 3 tbsp. lime juice Preparation Combine all ingredients and let sit for two hours at room temperature.

Orange-Buttermilk Shakes

Ingredients 2 cups orange juice 1 tablespoon sugar Large pinch salt 1 1/2 cups homemade buttermilk [posted here] Preparation In a shallow pan, combine orange juice, sugar and salt. Freeze, stirring occasionally with a fork, until frozen into a granita. Using a blender, purée the orange granita with the buttermilk. Serve immediately. Serves 4 to … Continue reading