Ideas needed involving oranges
Phil-c
Over 100 KG ( appears every ones trees are performing well )
Like I needed some one to leave 6 more buckets of the things
on the front veranda (NOT)
Any ideas on how to use them up
NOT involving jams and related type methods ?
Other than squeezing and freezing the juice as sweet and tasty crop
and hate to waste them and neighbours also have surplus this season
so cant give them away even .
Also considering trying to make own cointreau
Looking for something people here have actually done rather than links
that no one has actually used .
Stan Horwitz
wrote:
Orange sherbet and fruit salad come to mind.
The Ranger
http://groups.google.com/group/rec.food.cooking/browse_frm/thread/bd86a4c3ab9ac71a/
Be sure to cut-and-paste the entire thing when the above link breaks.
The Ranger
Mr. Joseph Littleshoes Esq.
Orange ice cream? orange marmalade? the extra work of the marmalade
would be worth it in the amount of marmalade you would be able to keep
indefinitely.
My recipe is only for batches of 1 pound of orange pulp, after cooking
the oranges, with about 220 (!?!) pounds of oranges that would be a lot
of work.
--
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3
maxine
I've got a recipe for an orange cake that starts with boiling the
whole oranges for about 40 minutes. Only uses a couple of oranges
tho.
sf
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
<cuhul...@yahoo.com> wrote:
>On Jun 28, 5:50�pm, Phil-c <invalid@invalid> wrote:
>> Have �far too many oranges
A simple dessert is to cut the peel of an orange so you're down to the
flesh and slice horizontally into thickish rounds. Sprinkle lightly
with cinnamon. Done.
Eat with your fingers, good after a heavy meal like enchiladas.
Christine Dabney
>A simple dessert is to cut the peel of an orange so you're down to the
>flesh and slice horizontally into thickish rounds. Sprinkle lightly
>with cinnamon. Done.
>
>Eat with your fingers, good after a heavy meal like enchiladas.
Oh, that sounds good..and right up my alley these days.. Thanks!!
Christine
--
http://nightstirrings.blogspot.com
Bob Muncie
> On Sun, 28 Jun 2009 18:27:48 -0700 (PDT), The Ranger
> <cuhul...@yahoo.com> wrote:
>
>> On Jun 28, 5:50 pm, Phil-c <invalid@invalid> wrote:
>>> Have far too many oranges
>
> A simple dessert is to cut the peel of an orange so you're down to the
> flesh and slice horizontally into thickish rounds. Sprinkle lightly
> with cinnamon. Done.
>
> Eat with your fingers, good after a heavy meal like enchiladas.
>
sf - Have you ever candied the orange peels? If you haven't I suggest
you get into a citric mood, buy some oranges to eat, than candy the
peels. Definitely one of my favorite candies, and the sad thing is the
modern woman has no clue what I'm talking about.
Bob
gloria.p
> Have far too many oranges
>
>
>
>
> Looking for something people here have actually done rather than links
> that no one has actually used .
It's not Cointreau and it doesn't take a huge amount, but try this
recipe with orange instead of the lemon. I made it with clementines
a few months ago and we loved it.
Limoncello de Capri
Take the grated zest (NO white pith!) from ~8 lemons and soak in 1 liter
Everclear for 4 days at room temp. A microplane grater works well for
this. (I think I used 15 clementines.)
On the 4th day, mix 1 kg sugar with 1 liter water, simmer till
dissolved, then cool. Once sugar mixture is cool, combine with
Everclear/lemon mixture and mix well.
Let sit 5 minutes, then strain out the lemon zest. Keep refrigerated or
frozen, serve cold. Other citrus fruits may be substituted for lemons.
Clementines are wonderful! I bet grapefruit would be delicious, too.
Recipe may be easily scaled up or down as desired.
Note: If you make this with vodka instead of Everclear, it will be
slightly bitter, perhaps because some of the bitter compounds in the
rind may be water soluble in the lower proof vodka.
sf
<jpst...@isp.com> wrote:
>
>
>Phil-c wrote:
>> Have far too many oranges
>>
>> Over 100 KG ( appears every ones trees are performing well )
>> Like I needed some one to leave 6 more buckets of the things
>> on the front veranda (NOT)
>>
>> Any ideas on how to use them up
>> NOT involving jams and related type methods ?
>>
>> Other than squeezing and freezing the juice as sweet and tasty crop
>> and hate to waste them and neighbours also have surplus this season
>> so cant give them away even .
>>
>>
>> Also considering trying to make own cointreau
>>
>> Looking for something people here have actually done rather than links
>> that no one has actually used .
>
>Orange ice cream? orange marmalade? the extra work of the marmalade
>would be worth it in the amount of marmalade you would be able to keep
>indefinitely.
>
>My recipe is only for batches of 1 pound of orange pulp, after cooking
>the oranges, with about 220 (!?!) pounds of oranges that would be a lot
>of work.
>--
I'd suggest an orange cake, which I *have* made... but I didn't like
it.
sf
wrote:
>sf - Have you ever candied the orange peels? If you haven't I suggest
>you get into a citric mood, buy some oranges to eat, than candy the
>peels. Definitely one of my favorite candies, and the sad thing is the
>modern woman has no clue what I'm talking about.
I've done it many, many times Bob! I've also candied grapefruit and
lemon peels. Orange is my favorite though. Have you ever dipped them
in chocolate?
sf
wrote:
>It's not Cointreau
How about making orange flavored vodka?
http://www.recipezaar.com/Orange-Vodka-55993
Phil-c
things :(
Phil-c
and buckets arriving as well as oranges (another 8 when I arrived home )
Sheesh talk about being bitten by the barter bug :)
The Cook
Freeze them. Wash them and put them in a baggie in the freezer. Works
for all citrus.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Becca
> Other than squeezing and freezing the juice as sweet and tasty crop
> and hate to waste them and neighbours also have surplus this season
> so cant give them away even .
Plenty of people are offering recipes, but whatever oranges you can not
use, please take them to the food bank. The homeless and the hungry
would love to have them.
Becca
Phil-c
Nearest food bank is 250 Km Away
we ALREADY have given given first pick to Food Bank
Salvoś and Saint Vinnies
But you are correct and we bushies give heaps away
and what goes around comes around is our our way out here .
Actually the salvoes are on the way down next week for a community
very understated and QUIET sort of bbq with some city folk who may
enjoy a bit of the bush
FWIW your post is *Very* appropriate .
One never knows the other persons pain has been my experience
Cheers & thanks for your post
Jean B.
I would use organic oranges for that.
--
Jean B.
ChattyCathy
> Looking for something people here have actually done rather than links
> that no one has actually used .
I liked this one...
Title: Orange Tart
Servings: 8
Category: Desserts Tarts
Source: EMERIL LIVE with Emeril Lagasse - (Show # EM-1G11) - from the TV
FOOD NETWORK
---
Ingredients
---
Prepared Sweet Pie Dough; (listed below)
1/4 cup fresh orange juice
1 teaspoon grated orange zest
1/2 cup sugar
5 large egg yolks; beaten
1/2 cup heavy cream
3 navel oranges; segmented
1 pint raspberries
SWEET PIE DOUGH:
8 ounces all-purpose flour
= (abt 1 1/2 cups plus 2 tbspns)
1 tablespoon sugar
1/2 teaspoon salt
1 stick cold unsalted butter; cut 1/4" pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
---
Instructions
---
Preheat the oven to 400 degrees.
On a lightly floured surface, roll out the pie dough to an 11-inch
circle. Transfer to a 10-inch tart pan with a removable bottom and
press the dough against the sides. Refrigerate for 20 to 30 minutes.
Line the shell with parchment paper and fill with pie weights or dried
beans. Bake for 10 minutes. Remove the paper and weights, and bake
until golden brown, 10 to 15 minutes. Remove from the oven and cool
on a wire rack before filling.
Reduce the oven temperature to 350 degrees.
In a mixing bowl, whisk the juice, zest, and sugar to dissolve the
sugar. Whisk in the beaten egg yolks and cream. Pour into the
prepared shell and bake until set, about 30 minutes.
Cool completely then cover and refrigerate until well chilled, at
least 3 hours. Before serving, arrange the orange segments and
raspberries in a concentric pattern around the top of the tart.
Sprinkle lightly with powdered sugar and serve chilled.
For the Sweet Pie Dough: Sift the flour, sugar, and salt into a large
bowl. Using your fingers, work in the butter and shortening until the
mixture resembles coarse crumbs. Add 2 tablespoons of ice water and
work with your fingers until the water is incorporated and the dough
comes together. Add more water as needed to make a smooth dough,
being careful not to over mix. Form the dough into a disk, wrap
tightly in plastic wrap, and refrigerate for at least 30 minutes
before using.
This recipe yields 1 tart, about 8 servings.
--
Cheers
Chatty Cathy
PeterL
@newsfe15.iad:
> Phil-c wrote:
>
Cathy....... it's a stalker-troll.
--
Peter Lucas
Brisbane
Australia
"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
ChattyCathy
> ChattyCathy <cath...@mailinator.com> wrote in
> news:aj52m.3120$WJ3.1824 @newsfe15.iad:
>
>> Phil-c wrote:
>>
> Cathy....... it's a stalker-troll.
I beg to differ.
--
Cheers
Chatty Cathy
PeterL
@newsfe15.iad:
> PeterL wrote:
>
>> ChattyCathy <cath...@mailinator.com> wrote in
>> news:aj52m.3120$WJ3.1824 @newsfe15.iad:
>>
>>> Phil-c wrote:
>>>
>
>> Cathy....... it's a stalker-troll.
>
> I beg to differ.
>
Your choice.
Don't say I didn't warn you.
Fred/Libby Barclay
We had grilled rounds of oranges this year at our annual beach trip with
friends. He just sliced them through the peel horizonally, and maybe
rubbed a little oil on them. They were tasty - sorta like broiled
grapefruit.
Libby
Bob Muncie
Phil - Just found this recipe.
Vidalia and Orange salad
Alternate slices of the onion with sliced oranges (or orange supremes if
you want to be fancy) on a plate. Drizzle with EVOO and a little salt
and fresh ground pepper. Makes a terrific and different salad.
Enjoy,
Bob
sf
>Bob Muncie wrote:
>> sf - Have you ever candied the orange peels? If you haven't I suggest
>> you get into a citric mood, buy some oranges to eat, than candy the
>> peels. Definitely one of my favorite candies, and the sad thing is the
>> modern woman has no clue what I'm talking about.
>>
>> Bob
>
>I would use organic oranges for that.
It doesn't matter, Jean. You boil and drain the water twice before
the candying process begins. By that time, anything you didn't want
on the rind will be off.
sf
Ha! I've never considered that. I know grilled banana's and grilled
pineapple are popular. Never considered grilling orange.
sf
wrote:
>Vidalia and Orange salad
>
>Alternate slices of the onion with sliced oranges (or orange supremes if
>you want to be fancy) on a plate. Drizzle with EVOO and a little salt
>and fresh ground pepper. Makes a terrific and different salad.
I was trying to remember the salad I've made with orange. Something
similar, not quite that. I think it involved fennel.
Bob Muncie
> On Mon, 29 Jun 2009 13:50:04 -0400, Bob Muncie <bob.m...@gmail.com>
> wrote:
>
>> Vidalia and Orange salad
>>
>> Alternate slices of the onion with sliced oranges (or orange supremes if
>> you want to be fancy) on a plate. Drizzle with EVOO and a little salt
>> and fresh ground pepper. Makes a terrific and different salad.
>
> I was trying to remember the salad I've made with orange. Something
> similar, not quite that. I think it involved fennel.
>
Sounds like a similar recipe anyway since fennel to me is a very mild
onion in usage. Just more of a licorice type flavor.
Bob
Phil-c
Thanks CC to be honest I have not made anything like you suggest in
ages. But have saved this for an experiment later on
What is emerging re the surplus oranges and now mandarins are starting
to come on as well and they are sweet and tasty and all organic No
chems used except occasional bit of white oil
Any way preserving is on the agenda NOT Jams or marmalades
our retired bakers wife and he apparently are dab hands as preserving
and now I can get rid of heaps of jars that have been accumulated
over a few years .
As I type the fire is lit under a rather large distilling vessel
200 gals (half filled ) that we use for distilling essential oils
and sterilising away happily . Better half will today cut up into
quarters and slices under directions of the person mentioned above
When I get home tonight will provide the recipe she /method she is using .
Even more are to be picked up as we had some dreadful winds here
last 24 48 hours and a lot of fruit is now on the ground
On the week end some folks from a refuge in another district
will arrive and go home with some boxes of decent food
As well as the Oranges and lemons mandarins
heaps of spinach Parsley Radishes pak choy Chinese cabbage
pots of mint and a large ugly Cucumber thing that grows in about
6 weeks to a giant veggie Bumps all over it white to yellow flesh
but used in soups and stews no idea where I got the seeds
but went into a rough corner in an old poultry pen and has gone mad
Climbing vine and they look like loofahs a bit ?
The local Ag botanist also had no clue what it was .
But tastes great and grows in every soil be it hungry or rich soil
Back to the citrus some grog will also be produced :)
a 700 ml bottle of Cointrou (sp) ? sells for $51 here
The x baker also is a bit of a home brewer as well
and states he has a special yeast perfect for cointrou
and his brew last night over crushed ice and topped up with his home
made champers ------- went down well but this morning is kicking like a
mule wearing old style rugby boots --------- wont touch *THAT* again
Might give some to a certain camels off spring < wink>
it is a mongrel of a thing like its dad was
Phil-c
HEY!!! That one appeals looks NICE Big thanks to you and the
others who have helped out on this .
Mr. Joseph Littleshoes Esq.
Mr. Joseph Littleshoes Esq. wrote:
>
>
> Phil-c wrote:
>
>> Have far too many oranges
>>
>> Over 100 KG ( appears every ones trees are performing well )
>> Like I needed some one to leave 6 more buckets of the things
>> on the front veranda (NOT)
>>
>> Any ideas on how to use them up
>> NOT involving jams and related type methods ?
>>
Sorry about that! I completely missed the "trying to make your own
'cointreau' statement and went almost directly to the very thing you
specifically did not want information or suggestions about!
My apologies.
Had i paid closer attention, originally, i would not now be typing this
up as an explanation & apology for my epistolary lapse:)
I of course do not know the precise formula for 'cointreau' or any other
specific liquor or cordial, at least none of the 'famous' versions of
various fruit & herbal liquors & cordials. I made a rough approximation
once of "Chartreuse" (sp?) the French herbal liquor, but it was NOT a
success.
I have fermented & distilled black berries, tomatoes and "yerba buenna"
.... none to such a success that i would be enthusiastic about repeating
the process.
However:) ...... there are a number of old recipes for 'liqueurs
preparee en quelques heures" :)
Also what are sometimes called "Ratafias" or household liqueurs, "which
were once very popular. are no longer fashionable nowadays, which is
very regrettable."
Ratafias
Put the chosen fruit into a wide mouthed jar and cover with colorless
brandy. Cover the jar tightly and expose to the sun for 40 days.
Decant and add 1/2 pint syrup, boiled to 219 degrees F., to each 1 & 3/4
pints of fruit juice. Filter and put into stoppered bottles.
A cherry version of this 'ratafia' crushes the cherry pits and puts them
separately to soak in brandy for 40 days then filters and combines with
the cherry fruit that has been soaking in brandy for 40 days.
Its probly to late to make a difference now, but if i were going to make
an orange ratafia i would look up what other people have said about
oranges (or other citrus) regarding soaking them in the brandy with or
without their skins. I almost think peeling very well, even with a
knife so there is no pith at all and then even lightly crushing the
oranges and only then adding the brandy.
Perhaps taking a cue from the cherry formula and soaking at least some
of the skins in brandy separately so as to add to the rest latter?
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Mr. Joseph Littleshoes Esq.
Mr. Joseph Littleshoes Esq. wrote:
My apologies.
Had i paid closer attention, originally, i would not now be typing this
up as an explanation & apology for my rather routine epistolary lapse's :)
I of course do not know the precise formula for 'cointreau' or any other
specific liquor or cordial, at least none of the 'famous' versions of
various fruit & herbal liquors & cordials. I made a rough approximation
once of "Chartreuse" (sp?) the French herbal liquor, but it was NOT a
success.
I have fermented & distilled black berries, tomatoes and "yerba buenna"
.... none to such a success that i would be enthusiastic about repeating
the process.
However:) ...... there are a number of old recipes for 'liqueurs
preparee en quelques heures" :)
Also what are sometimes called "Ratafias" or household liqueurs, "which
were once very popular and are no longer fashionable nowadays, which is
very regrettable."
Ratafias
Put the chosen fruit into a wide mouthed jar and cover with colorless
brandy. Cover the jar tightly and expose to the sun for 40 days.
Decant and add 1/2 pint syrup, boiled to 219 degrees F., to each 1 & 3/4
pints of fruit juice. Filter and put into stoppered bottles.
A cherry version of this 'ratafia' crushes the cherry pits and puts them
separately to soak in brandy for 40 days then filters and combines with
the cherry fruit that has been soaking in brandy for 40 days.
If i were going to make an orange ratafia i would look up what other
people have said about oranges (or other citrus) regarding soaking them
in the brandy with or without their skins. I almost think peeling very
well, even with a knife so there is no pith at all and then even lightly
crushing the oranges and only then adding the brandy.
Perhaps taking a cue from the cherry formula and soaking at least some
of the citrus skins in brandy separately so as to add to the rest
latter? This is sometimes done with cherry pits & a hot sugar syrup for
a sorbet.