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Here are some of my favorite orange recipes:
Mandarin Orange Salad with Kiwi
6 cups mixed salad greens
2 kiwi fruits, peeled and sliced
1 11-ounce can mandarin oranges, drained
2-3 thin slices of red onion
Rinse the salad greens thoroughly and dry. Arrange greens on 4 individual plates. Scatter the kiwi, mandarin oranges, and red onions attractively on top. Serve with Orange Balsamic Dressing.
Orange & Date Nut Cake
Ingredients
• 1 cup milk
• 2 tablespoons vinegar
• 1 cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 cup walnuts or pecans, chopped
• 1 cup dates, chopped
• Grated rind of 2 oranges
• Juice of 2 oranges
• 3/4 cup sugar
Preparing
Preheat oven to 300°
Mix milk and vinegar in bowl. Let stand until soured. In a large bowl cream shortening and 1 cup of sugar until light and fluffy. Beat in eggs and vanilla. Add mixture of flour and baking soda alternately with soured milk, mixing well after each addition. Stir in nuts, dates and orange rind. Spoon into greased and floured tube pan. Bake for 1 hour. Cook orange juice and 3/4 cup sugar in saucepan for 5 minutes. Pour over hot cake in pan. Let stand overnight. Remove cake to serving plate.
Orange Banana Muffins
Ingredients
• 3/4 cup whole wheat flour
• 3/4 cup rolled oats
• 1/2 cup flour, unbleached
• 1 tablespoon baking powder
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 3 tablespoons wheat germ
• 1 teaspoon ground cinnamon
• 1/2 cup milk
• 1/2 cup fresh squeezed orange juice
• 1 large egg, lightly beaten
• 1 cup mashed bananas (approx. 2)
• 2 tablespoons grated orange zest
• 1/4 cup unsalted butter, melted
Preparing
Preheat oven to 400°. Grease six 3-inch muffin pan cups. In a large bowl combine the dry ingredients. In a small bowl combine all the remaining liquid ingredients, mixing well. Add the liquid mixture to the dry all at once and stir just until moistened. Spoon the mixture into the prepared cups filling them 2/3 full. Bake approximately 25 minutes or until they are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Orange Squares
Yield: Makes approximately 24 squares
Main Ingredients
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup freshly squeezed orange juice
• 2 teaspoons grated orange zest
• 1/2 cup unsweetened flaked coconut (optional)
• 1 cup mashed cooked carrots
Glaze Ingredients
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon grated orange zest
• 1 1/2 cups sifted confectioners' sugar (add a few more teaspoons for a thicker glaze if desired)
Preparing
Preheat the oven to 350°F.
In a small bowl, sift together the flour, baking powder, salt, and nutmeg; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Alternately add the flour mixture and orange juice and zest in three parts, beating well after each addition. Stir in the coconut and carrots and mix well.
Pour into a greased 8-by-11-inch baking pan and bake for 35 minutes.
Meanwhile, prepare the glaze. Using a wire whisk, combine the glaze ingredients in a bowl. Spread on the orange squares after cooling and cut into squares.
Mandarin orange pie recipe
1 graham cracker crust (prepared)
1 9-oz carton Cool Whip
1 can condensed milk
1 can mandarin oranges 9drained)
Juice of 3 lemons
Heat crust for 5 minutes at 325 degrees. In a large bowl, mash about 2/3 of oranges (reserve the rest to garnish top of pie). To the mashed oranges, add Cool Whip, milk, and lemon juice. Beat until mixed well (do not over beat). Pour into pie shell and garnish. Chill and serve.
Shaved Fennel with Blood Oranges,
Pomegranate, and Pecorino
A classic winter salad to begin with, this dish is made both texturally and visually intriguing by the sweet and sexy addition of pomegranate seeds. The optional addition of paper-thin red onion slices and an oil and lemon dressing makes a lot of sense; the sharpness of onion works well with the sweet combo of fennel and pomegranate and the creamy contrast of sharp cheese.
2 large fennel bulbs, trimmed
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
4 large blood oranges, peeled and segmented
1 cup fresh pomegranate seeds
Salt and pepper
6-ounce piece of hard pecorino
(sardo* or Tuscan) cheese
Use a mandolin or sharp knife to slice the fennel as thin as possible. Place the fennel slices in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments and pomegranate seeds, season to taste with salt and pepper; and toss gently to mix.
Arrange the fennel salad on 4 individual plates. Shave the pecorino in long shards over the top of each plate and serve.
BLOOD ORANGE DRESSING (dairy or pareve)
2 whole Blood Oranges
1/2 cup sour cream or mayonnaise
Combine 1/2 cup sour cream or mayonnaise and 1 1/2 to 2 tablespoons blood orange juice. Blend well and chill until ready to use. Spoon over your favorite green salad. Makes 1 1/2 cup dressing
Blood Orange Mimosas
2 1/4 cups blood orange juice
2 750-ml bottles champagne, chilled
1/4 cup Grand Marnier (optional)
1/4 cup superfine granulated sugar (optional)
For a fancy presentation, place 1/4 cup each of Grand Marnier and sugar in individual ramekins. Dip the rim of each glass in the Grand Marnier and then in the sugar, forming a ring of sugar around the rim.
Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve. Serves 12.
Mesclun Salad with Blood Orange Vinaigrette
For vinaigrette:
1/2 blood orange juice
3T Olive Oil
1T Balsamic or Vinegar of choice
1/8 tsp Salt
Fresh Ground Pepper to taste
1 clove of Garlic - pressed or minced
Salad:
**Mesclun salad mix
carrots
blue cheese (optional)
Combine in a jar with lid and shake. Wash Mesclun in a salad spinner. Spin dry. Toss Mesclun with half of vinaigrette. Place tossed salad on individual plates. Peel outer skin off carrots. Grate or use peeler on carrots directly over each salad.
Pour remaining vinaigrette on top of each salad. Good with a sprinkling of blue cheese.
If you enjoy those wonderful strawberries dipped in chocolate, then you may enjoy oranges the same way. I personally love them with dark chocolate.
* Sardo Cheese is a grating cheese, similar to Italian Romano. The flavor of the cheese is mellow, rich and slightly salty. It is produced in a small loaf, weighting, and approximately 3 kilos. This gives it a high appeal because the loaf can be sold as a unit.
**Mesclun Salad Mix is a comparatively recent import from Provencal France is Mesclun, the term for mixes of tender young lettuces and other greens. Purists and those from Provence might argue with our use of the word "Mesclun" since most Mesclun mixes are not grown in those warm southern fields of France and also because most often go beyond the traditional greens. The Provencal tradition calls for chervil, arugula, lettuce and endive in precise proportions.
American Mesclun may include lettuces, arugula, endives, mustards, purslane, chicory, cresses, parsleys, fennels, escarole and tender wild greens as well. Bibb, Romaine, oak leaf and crisp head lettuces, the four kinds of lettuce, often are all represented in popular Mesclun blends. Lettuces are most common in the milder blends. Piquant, peppery Mesclun include such things as sharp arugula, tangy mustards, spicy cresses and zesty chicory.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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