and a neighbor brought two bags to us. Her oranges taste so much better than mine. We like orange marmalade but I still have two jars in the fridge. I love cooking/roasting with my lemons and am interested in using oranges in cooking. I will look online but all of you are such great cooks, so anything using oranges will be appreciated. Thank you. Oh, we love oranges in salads too.
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Does anyone have a good recipe using oranges? My orange tree gave us oranges this year
- Thread starter karennoca
- Start date
We like this Rec: Crispy Pork with Avocado Salsa and Tomato Salsa
Crispy Pork with Avocado Salsa and Tomato Salsa
Yield: 8 servings
4 pounds boneless country-style pork ribs
2 cups (or more) water
1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons fine sea salt
1 teaspoon grated orange peel
1/4 cup brandy
Warm corn tortillas
Avocado Salsa
Fresh tomato salsa
Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.
Source: 2003 Bon Appetit http://www.epicurious.com/recipes/food/views/108049
Recipe notes: In Uruapan and other parts of Michoacán, large copper cauldrons made in Santa Clara del Cobre are used to fry delicious carnitas in pork lard. This recipe has been adapted for the home cook: Meaty pork ribs are boiled, then fried in their own fat until browned. Use either purchased fresh tomato salsa or Tomato, Onion, and Serrano Chile Salsa . Accompany the carnitas with Classic Red Rice and beans.
Pat’s note: Yummy pork. Sometimes I make different salsas to go with the pork instead of using the salsa recipes attached to the pork recipe.
http://www.epicurious.com/recipes/food/views/108049
Crispy Pork with Avocado Salsa and Tomato Salsa
Yield: 8 servings
4 pounds boneless country-style pork ribs
2 cups (or more) water
1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons fine sea salt
1 teaspoon grated orange peel
1/4 cup brandy
Warm corn tortillas
Avocado Salsa
Fresh tomato salsa
Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.
Source: 2003 Bon Appetit http://www.epicurious.com/recipes/food/views/108049
Recipe notes: In Uruapan and other parts of Michoacán, large copper cauldrons made in Santa Clara del Cobre are used to fry delicious carnitas in pork lard. This recipe has been adapted for the home cook: Meaty pork ribs are boiled, then fried in their own fat until browned. Use either purchased fresh tomato salsa or Tomato, Onion, and Serrano Chile Salsa . Accompany the carnitas with Classic Red Rice and beans.
Pat’s note: Yummy pork. Sometimes I make different salsas to go with the pork instead of using the salsa recipes attached to the pork recipe.
http://www.epicurious.com/recipes/food/views/108049
richard-in-cincy
Well-known member
I love caramelizied oranges with a touch of cognac
I must say I've made this with oranges and....
.... it is equally delicious
one of the simplest recipes ever, and it is WOW-inducing
https://bewitchingkitchen.com/2014/04/16/clementines-in-cinnamon-syrup/
https://bewitchingkitchen.com/2014/04/16/clementines-in-cinnamon-syrup/
.... it is equally delicious
one of the simplest recipes ever, and it is WOW-inducing
https://bewitchingkitchen.com/2014/04/16/clementines-in-cinnamon-syrup/
https://bewitchingkitchen.com/2014/04/16/clementines-in-cinnamon-syrup/
I love Elegant Orange Blossom Cheesecake with Candied Orange Slices
Elegant Orange Blossom Cheesecake
Submitted by: Sharon Delaney-Chronis
SOUTH MILWAUKEE, WISCONSIN
From Country Woman magazine--February/March, 2013
·
3 cups crushed gingersnap cookies (about 60 cookies)
2 tsp. plus 2 Tbsp. grated orange peel. divided
1/3 cup butter, melted
1-1/2 cups orange juice
1/3 cup sliced fresh gingerroot
4 pkg. (8 oz. each) cream cheese, softened
2/3 cup sugar
6 oz. white baking chocolate, melted
1 Tbsp. vanilla extract
4 eggs, lightly beaten
CANDIED ORANGE SLICES:
3 cups water
1-1/2 cups sugar
2 small navel oranges. thinly sliced
1. Place a greased 9-in. springform pan on a double thickness of heavy duty foil (about 18 in. square). Wrap foil securely around pan. (I used a 10" cheesecake pan, greased with melted butter, wrapped first in a large sized Reynolds baking bag and then double foil over that.)
2. In a large bowl, combine crumbs, 2 tsp. orange peel and butter. Press onto bottom and 2 in. up sides of prepared pan.
3. In a large saucepan,combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 Tbsp. Strain; discard ginger.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla extract and
remaining orange peel. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1in. of hot water to larger pan. Bake at 325 degrees F for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes ..Carefully run a knife around edge of pan to loosen cake; cool 1 hour longer.
Refrigerate overnight.
CANDIED ORANGE SLICES
6. For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over' medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry.
7. Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers. Yield: 12 servings.
Caryn's NOTES:
1) For 2 cheesecakes I used about 2-1/4 cups of freshly squeezed orange juice and 2/3 cup of peeled and thinly sliced gingerroot. It took about 2 hours to boil down to the 6 Tbsp needed to make 2 cheesecakes.
2) For baking, I followed my former Cook's Illustrated bain de marie instructions--posted somewhere in detail in some other cheesecake recipe I've listed on this site.
3) For candied orange slices I used 2 large skillets and split the water-sugar mixture between them and put the slices of one orange into each skillet.
Link: http://www.tasteofhome.com/recipes/Elegant-Orange-Blossom-Cheesecake
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=204996
Elegant Orange Blossom Cheesecake
Submitted by: Sharon Delaney-Chronis
SOUTH MILWAUKEE, WISCONSIN
From Country Woman magazine--February/March, 2013
·
3 cups crushed gingersnap cookies (about 60 cookies)
2 tsp. plus 2 Tbsp. grated orange peel. divided
1/3 cup butter, melted
1-1/2 cups orange juice
1/3 cup sliced fresh gingerroot
4 pkg. (8 oz. each) cream cheese, softened
2/3 cup sugar
6 oz. white baking chocolate, melted
1 Tbsp. vanilla extract
4 eggs, lightly beaten
CANDIED ORANGE SLICES:
3 cups water
1-1/2 cups sugar
2 small navel oranges. thinly sliced
1. Place a greased 9-in. springform pan on a double thickness of heavy duty foil (about 18 in. square). Wrap foil securely around pan. (I used a 10" cheesecake pan, greased with melted butter, wrapped first in a large sized Reynolds baking bag and then double foil over that.)
2. In a large bowl, combine crumbs, 2 tsp. orange peel and butter. Press onto bottom and 2 in. up sides of prepared pan.
3. In a large saucepan,combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 Tbsp. Strain; discard ginger.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla extract and
remaining orange peel. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1in. of hot water to larger pan. Bake at 325 degrees F for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes ..Carefully run a knife around edge of pan to loosen cake; cool 1 hour longer.
Refrigerate overnight.
CANDIED ORANGE SLICES
6. For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over' medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry.
7. Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers. Yield: 12 servings.
Caryn's NOTES:
1) For 2 cheesecakes I used about 2-1/4 cups of freshly squeezed orange juice and 2/3 cup of peeled and thinly sliced gingerroot. It took about 2 hours to boil down to the 6 Tbsp needed to make 2 cheesecakes.
2) For baking, I followed my former Cook's Illustrated bain de marie instructions--posted somewhere in detail in some other cheesecake recipe I've listed on this site.
3) For candied orange slices I used 2 large skillets and split the water-sugar mixture between them and put the slices of one orange into each skillet.
Link: http://www.tasteofhome.com/recipes/Elegant-Orange-Blossom-Cheesecake
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=204996