Orange You Glad 4 Orange Recipes

       This is not usually a season that we cruise the produce section of our favorite grocery and expect to find interesting fresh fruit and vegetables. We can find all the dried, canned and frozen stuff we want in other sections of the store.
      But, unless we want to pay a premium for stuff that’s been imported from Mexico, California or a third world country we’re stuck with apples and bananas and what ever doesn’t look like it’s been sitting around for a couple of months. It’s when I don’t think that I’ll ever see another piece of fruit that I’d like to bring home that the Clementine oranges and blood oranges come into season.
       There are three varieties of blood oranges, Moro, Tarroco, and Saguinelli and they are available from late December to early May. The name Blood orange comes from their deep pink or deep reddish color of the pulp. Blood oranges tend to be smaller than average oranges and their flavor has been likened to a combination of raspberry and strawberry crossed with an orange. Their rich red color makes for vivid dressings and sauces. I always buy extra and freeze the juice to use later.     
      Clementine oranges are much smaller than blood oranges are usually sold in a small crate. They are easily distinguished from other members of the mandarin orange family by their thin skin and lack of seeds. Clementine oranges are in peak season from November thru March
When choosing your Blood Oranges and Clementine oranges, look for thin-skinned fruit with smooth lightly textured skin. Avoid fruit with soft spots, dull and faded coloring or rough, grooved or wrinkled skin. Store them at room temperature for up to one week or refrigerate up to two weeks.
        Both these oranges are wonderful when eating all by themselves but they can both be used in any recipe that calls for oranges or citrus. They add a unique and piquant flavor to both savory and sweet dishes as well as make a colorful garnish, and add a decorative touch to a fruit bowl.

NOTE: One Blood Orange will make about 1/2 cup. To juice Blood Orange, first soften citrus by rolling on a firm surface, then slice in half and juice with orange juicer. 

RUBY ORANGE SALAD DRESSING

2 whole Blood Oranges
1/2 cup sour cream or mayonnaise

1 tablespoon poppy seeds

In a bowl combine all the ingredients and whisk to combine. Cover and refrigerate until ready to use. Makes 1 1/2 cup dressing

RED AND ORANGE THAI PEANUT SLAW

2 cups Napa Cabbage shredded
1 cup snow peas cut into 1 inch slivers
1 cup radishes, sliced thin
1 cup fresh bean sprouts or canned rinsed and drained
1 cup carrots, shredded
1/2 cup red bell pepper diced 1/4 inch
1 cup roasted peanuts salted (you can use honey roasted)

Vinaigrette

1 1/2 tablespoons ginger, minced
1 1/2 tablespoons sesame oil
1/4 cup soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 1/2 tablespoons lime Juice
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Make the vinaigrette ahead of time and let it cool.

Slaw Vinaigrette:
In a small sauce pan over medium heat, combine the sesame oil, ginger, and garlic; stir and keep on heat for 2 minutes. Remove pan from the heat and add the soy sauce, vinegar, sugar, lime juice and pepper. Mix to combine and let cool.  The vinaigrette can be prepared up to 1 week ahead of time and refrigerated.

 In a large salad bowl combine the cabbage, snow peas, daikon, bean sprouts carrots and red pepper. Mix to combine and add the Vinaigrette. Toss gently and add the peanuts just before serving peanuts and toss just before serving.  Serves 4 to 6.

SUPER HONEY CITRUS SALSA

4 Clementine oranges, peeled, chopped
1/2 small red onion, diced
1 small jalapeno pepper, seeds removed, minced
2 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon extra virgin olive oil
1 teaspoon honey

In a bowl combine the Clementines, red onion, jalapeno and cilantro. Mix and set aside. In a bowl combine the lime juice, oil and honey and whisk to combine.  Stir the chopped Clementine into the dressing and mix to combine. Cover and refrigerate for at least 1 hour. Makes 4 servings, about 1/3 cup each. 

SPINACH SALAD WITH PINE NUTS AND BLOOD ORANGES 

2 to 3 Clementines, segmented or sectioned
3 to 4 ounces fresh Parmesan cheese shredded
3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach

Lemon-Blood Orange Vinaigrette Dressing
1 peeled Blood Orange
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place the spinach in a salad bowl. Arrange the Blood Orange segments, cheese and nuts over the baby spinach. Drizzle the dressing over salad or serve on the side. Makes 4 servings.  For the dressing, Combine all dressing ingredients in a blender or food processor and process to combine. Serves 4 to 6

CITRUS CIRCUS

2  navel oranges, peeled
2  blood oranges, peeled
2  Clementine, peeled
1  white grapefruit
1  pink grapefruit
1/2  cup  sugar
2  cups sweet white wine
Lime rind strips

Peel, section, and seed the oranges, Clementines, and grapefruits. Combine them in a bowl and set them aside.  Cut the rind of 1 of the oranges into thin strips. In a saucepan combine the orange rind strips, sugar, and wine and cook until the mixture boils. Reduce the heat and simmer, stirring constantly, 15 minutes or until the liquid is l thickened. Twist the lime rind strips into 6 individual compote glasses or bowl and divide the fruit between the 6 bowls. Pour the warm syrup over fruit and serve. Serves 6.

BEEF AND ORANGE SALAD

5 medium blood oranges, peeled, segmented and cut into pieces
4 cups torn Romaine lettuce
1/2 cup shredded carrots
1 cup bean sprouts
3 cups roast beef strips or 1/2 pound deli roast beef cut into pieces
1 cup thinly sliced half-rings of red onion
3 avocados sliced

Citrus Dressing
1 blood orange
1/3 cup oil
1 tablespoon lime or lemon juice
1 tablespoon shredded orange peel
1 tablespoon chives
1 teaspoon sugar
1/4 teaspoon pepper

Cut the orange into halves. Squeeze the juice; you should have about 1/3 cup. Combine the juice with the oil, lime juice, orange peel, chives, sugar and pepper in a jar with a tight-fitting lid. Cover and shake vigorously and set it aside.

Place the beef slices and orange pieces in a large salad bowl. Toss to combine then add the lettuce, bean sprouts and carrots and toss to combine. Pour the dressing over the salad and toss gently to coat. Spoon the salad onto 6 plates. Garnish plate each with avocado slices. Serves 6

BLOOD ORANGE CHEESE CAKE

6 large blood oranges
1/2 teaspoon vanilla
3 eggs, beaten
2/3 cup sugar
1 pound cottage cheese, small curd
6 tablespoons butter or margarine
2 cups graham cracker crumbs

Preheat oven to 325. Butter 9″ pie dish or spring form pan with some of the butter or margarine (1 to 2 tablespoons. Melt remaining butter and mix it thoroughly with the graham cracker crumbs. Press mixture evenly on bottom and up sides of dish or pan. Peel 5 of the blood oranges. removing all peels and with the white pith. Separate into extract wedges and arrange them evenly in two layers on top of the crust. Squeeze the juice from the 6th blood orange into a mixing bowl. Add the vanilla extract and eggs. Beat in the sugar and then the cottage cheese until the mixture is smooth. Pour the batter over the blood oranges and bake for 35 minutes in a preheated oven or until firm. Increase heat to high and brown top of cake for a few seconds. Cool, then refrigerate overnight. Serves 10 to 12 

       This is not usually a season that we cruise the produce section of our favorite grocery and expect to find interesting fresh fruit and vegetables. We can find all the dried, canned and frozen stuff we want in other sections of the store.
      But, unless we want to pay a premium for stuff that’s been imported from Mexico, California or a third world country we’re stuck with apples and bananas and what ever doesn’t look like it’s been sitting around for a couple of months. It’s when I don’t think that I’ll ever see another piece of fruit that I’d like to bring home that the Clementine oranges and blood oranges come into season.
       There are three varieties of blood oranges, Moro, Tarroco, and Saguinelli and they are available from late December to early May. The name Blood orange comes from their deep pink or deep reddish color of the pulp. Blood oranges tend to be smaller than average oranges and their flavor has been likened to a combination of raspberry and strawberry crossed with an orange. Their rich red color makes for vivid dressings and sauces. I always buy extra and freeze the juice to use later.     
      Clementine oranges are much smaller than blood oranges are usually sold in a small crate. They are easily distinguished from other members of the mandarin orange family by their thin skin and lack of seeds. Clementine oranges are in peak season from November thru March
When choosing your Blood Oranges and Clementine oranges, look for thin-skinned fruit with smooth lightly textured skin. Avoid fruit with soft spots, dull and faded coloring or rough, grooved or wrinkled skin. Store them at room temperature for up to one week or refrigerate up to two weeks.
        Both these oranges are wonderful when eating all by themselves but they can both be used in any recipe that calls for oranges or citrus. They add a unique and piquant flavor to both savory and sweet dishes as well as make a colorful garnish, and add a decorative touch to a fruit bowl.

NOTE: One Blood Orange will make about 1/2 cup. To juice Blood Orange, first soften citrus by rolling on a firm surface, then slice in half and juice with orange juicer.

BLOOD ORANGE SALAD DRESSING

2 whole Blood Oranges
1/2 cup sour cream or mayonnaise

1 tablespoon poppy seeds

In a bowl combine all the ingredients and whisk to combine. Cover and refrigerate until ready to use. Makes 1 1/2 cup dressing

BLOOD ORANGE PEANUT SLAW

2 cups Napa Cabbage shredded
1 cup snow peas cut into 1 inch slivers
1 cup radishes, sliced thin
1 cup fresh bean sprouts or canned rinsed and drained
1 cup carrots, shredded
1/2 cup red bell pepper diced 1/4 inch
1 cup roasted peanuts salted (you can use honey roasted)

Vinaigrette

1 1/2 tablespoons ginger, minced
1 1/2 tablespoons sesame oil
1/4 cup soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 1/2 tablespoons lime Juice
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Make the vinaigrette ahead of time and let it cool.

Slaw Vinaigrette:
In a small sauce pan over medium heat, combine the sesame oil, ginger, and garlic; stir and keep on heat for 2 minutes. Remove pan from the heat and add the soy sauce, vinegar, sugar, lime juice and pepper. Mix to combine and let cool.  The vinaigrette can be prepared up to 1 week ahead of time and refrigerated.

 

 In a large salad bowl combine the cabbage, snow peas, daikon, bean sprouts carrots and red pepper. Mix to combine and add the Vinaigrette. Toss gently and add the peanuts just before serving peanuts and toss just before serving.  Serves 4 to 6.

CITRUS SALSA

4 Clementine oranges, peeled, chopped
1/2 small red onion, diced
1 small jalapeno pepper, seeds removed, minced
2 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon extra virgin olive oil
1 teaspoon honey

In a bowl combine the Clementines, red onion, jalapeno and cilantro. Mix and set aside. In a bowl combine the lime juice, oil and honey and whisk to combine.  Stir the chopped Clementine into the dressing and mix to combine. Cover and refrigerate for at least 1 hour. Makes 4 servings, about 1/3 cup each.

BLOOD ORANGE SPINACH SALAD WITH PINE NUTS

2 to 3 Clementines, segmented or sectioned
3 to 4 ounces fresh Parmesan cheese shredded
3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach

Lemon-Blood Orange Vinaigrette Dressing
1 peeled Blood Orange
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place the spinach in a salad bowl. Arrange the Blood Orange segments, cheese and nuts over the baby spinach. Drizzle the dressing over salad or serve on the side. Makes 4 servings.  For the dressing, Combine all dressing ingredients in a blender or food processor and process to combine. Serves 4 to 6

CITRUS COMPOTE

2  navel oranges, peeled
2  blood oranges, peeled
2  Clementine, peeled
1  white grapefruit
1  pink grapefruit
1/2  cup  sugar
2  cups sweet white wine
Lime rind strips

Peel, section, and seed the oranges, Clementines, and grapefruits. Combine them in a bowl and set them aside.  Cut the rind of 1 of the oranges into thin strips. In a saucepan combine the orange rind strips, sugar, and wine and cook until the mixture boils. Reduce the heat and simmer, stirring constantly, 15 minutes or until the liquid is l thickened. Twist the lime rind strips into 6 individual compote glasses or bowl and divide the fruit between the 6 bowls. Pour the warm syrup over fruit and serve. Serves 6.

ROAST BEEF AND BLOOD ORANGE SALAD

5 medium blood oranges, peeled, segmented and cut into pieces
4 cups torn Romaine lettuce
1/2 cup shredded carrots
1 cup bean sprouts
3 cups roast beef strips or 1/2 pound deli roast beef cut into pieces
1 cup thinly sliced half-rings of red onion
3 avocados sliced

 

Citrus Dressing
1 blood orange
1/3 cup oil
1 tablespoon lime or lemon juice
1 tablespoon shredded orange peel
1 tablespoon chives
1 teaspoon sugar
1/4 teaspoon pepper

Cut the orange into halves. Squeeze the juice; you should have about 1/3 cup. Combine the juice with the oil, lime juice, orange peel, chives, sugar and pepper in a jar with a tight-fitting lid. Cover and shake vigorously and set it aside.

Place the beef slices and orange pieces in a large salad bowl. Toss to combine then add the lettuce, bean sprouts and carrots and toss to combine. Pour the dressing over the salad and toss gently to coat. Spoon the salad onto 6 plates. Garnish plate each with avocado slices. Serves 6

BLOOD ORANGE CHEESE CAKE

6 large blood oranges
1/2 teaspoon vanilla
3 eggs, beaten
2/3 cup sugar
1 pound cottage cheese, small curd
6 tablespoons butter or margarine
2 cups graham cracker crumbs

Preheat oven to 325. Butter 9″ pie dish or spring form pan with some of the butter or margarine (1 to 2 tablespoons. Melt remaining butter and mix it thoroughly with the graham cracker crumbs. Press mixture evenly on bottom and up sides of dish or pan. Peel 5 of the blood oranges. removing all peels and with the white pith. Separate into extract wedges and arrange them evenly in two layers on top of the crust. Squeeze the juice from the 6th blood orange into a mixing bowl. Add the vanilla extract and eggs. Beat in the sugar and then the cottage cheese until the mixture is smooth. Pour the batter over the blood oranges and bake for 35 minutes in a preheated oven or until firm. Increase heat to high and brown top of cake for a few seconds. Cool, then refrigerate overnight. Serves 10 to 12

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