|A Dozen Recipes Featuring Oranges
Unless otherwise indicated, the recipes in this sampling of main
dishes, salads, dressings and sauces featuring oranges are drawn from
two vast databases where you can find many more. The Web site of Sunkist
Growers Inc., the citrus growers' cooperative, has several
hundred recipes featuring nine different citrus fruits, including
oranges. The vast repository of recipes at Food Down Under contains more
than 4,400 orange recipes.
MAIN DISHES and
Orange Barbecued Chicken
Broccoli in Spicy Orange
Orange-Glazed Snow Peas
Orange Fried Rice
DRESSINGS and SAUCES
Orange Zest Vinaigrette
1 pound beef flank or round steak
2 tablespoon corn oil
1/4 cup slivered orange peel
1 clove minced garlic
1/2 teaspoon ground ginger
2 tablespoon corn starch
1 cup cool beef broth
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup orange marmalade
1/2 teaspoon crushed dried red pepper
1. Heat oil in wok on medium flame and add meat, cut into thin strips.
Stir fry 3 minutes or until browned.
2. Add orange peel, garlic and ginger. Stir fry 1 minute.
3. Stir together corn starch, beef broth, soy sauce, sherry, marmalade and
pepper. Stir into beef.
4. Stirring constantly, bring to boil over medium heat. Boil 1 minute.
Serve over rice.
1/3 cups minced onion
3 tablespoon butter or margarine
1/3 cup honey
1 lemon, juiced
3 tablespoon soy sauce
grated peel from half an orange
3/4 cups freshly squeezed orange juice
1-1/2 tablespoon cornstarch
2 chickens (about 2-1/2 pounds each), quartered
1. To make the sauce, sauté the onion in butter in a small saucepan
for 3 or 4 minutes. Add the honey, lemon juice, soy sauce, and orange
2. Gradually blend the orange juice into the cornstarch and add to the
onion mixture. Cook over medium heat, stirring, until thickened.
3. Lightly brush the chicken quarters with oil. Barbecue on a grill 6
inches above the glowing coals for 20 minutes. Turn and cook 20 minutes
longer. Brush with sauce.
4. Continue cooking 20 minutes longer, or until the chicken is tender,
turning and brushing occasionally with sauce.
1 pound carrots, cut into
grated peel from ˝ orange
1 orange , peeled and cut into bite-size pieces
2 tablespoon butter or margarine, softened
1 tablespoon chopped green onion
1. In a covered saucepan, cover the carrots with water and simmer for
10 minutes until just tender. Drain and return the carrots to the
saucepan. Add the remaining ingredients and heat.
2. For a variation on this recipe, omit green onion and stir in 2
tablespoons of light brown sugar or 1 tablespoon honey with the remaining
2 pounds broccoli
1/2 cup orange juice
2 teaspoon honey
1 teaspoon grated orange peel
1/2 teaspoon soy sauce
1 clove garlic crushed
1/8 teaspoon red pepper flakes
1 1/2 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame seeds toasted
1. Trim the broccoli florets into pieces about 1 1/2 inches long. Cut
the stalks crosswise into pieces about 1/3 inch thick. In a large pot
fitted with a steamer basket, bring 2 inches water to a boil. Add the
stalks, cover, and steam for 2 minutes. Add the florets and steam for 5
2. In a small saucepan over medium-high heat, bring the orange juice,
honey, mustard, orange zest, soy sauce, garlic and pepper flakes to a
3. In a small bowl, whisk together the cornstarch and water. Stir into the
orange juice mixture and cook until thickened, about 1 minute.
4. To serve, in a serving bowl, gently toss the broccoli with the sauce to
coat. Sprinkle with the sesame seeds.
1/2 cup fresh orange juice
2 tablespoon julienned orange zest
2 tablespoon honey
1 tablespoon butter or margarine
1/8 teaspoon ground cardamom
1 dash ground cloves (optional)
1-1/4 pound snow peas, strings removed
1. In a small saucepan, combine all ingredients except snow peas and
bring mixture to a boil. Reduce heat and simmer until liquid is reduced to
about 1/4 cup.
2. Blanch snow peas in boiling water about 30 seconds and drain.
Immediately transfer snow peas to serving dish. Pour orange sauce over
snow peas and toss to coat.
This recipe is from Martin Yan, of the PBS television show
"Yan Can Cook."
2 teaspoons oyster-flavored sauce
1/4 teaspoon ground white pepper
3 cups cold, cooked long-grain rice
3 tablespoons vegetable oil
1/2 fresh red or green jalapeno chili, cored and cut into thin rings
1 teaspoon minced ginger
1 egg, lightly beaten
1/4 cup finely chopped mint leaves
1. Using a sharp pairing knife, remove the peel from the oranges, being
careful not to include any of the white pith. Cut the peel into thin
strips and set aside.
2. To make the sauce, juice the oranges and combine juice with
oyster-flavored sauce and white pepper. Set aside.
3. Rub the rice between your fingers to separate the grains as much as
possible. Heat a wok over high heat and add the oil, swirling to coat the
sides. Add the chili and ginger, and cook, stirring, until fragrant, about
4. Add orange zest and rice into the wok and stir until heated through.
Stirring constantly, pour in the egg and continue cooking until it evenly
coats the rice.
5. Add the sauce and mint. Mix well and cook until heated through, 1 to 2
minutes. Scoop the rice onto a warmed platter and serve hot.
This is adapted from a recipe by Joël Robuchon, the
legendary French "chef of the century," the first -- and
youngest -- to win three consecutive Michelin stars.
3 pounds oranges (about 6)
1/2 cup sugar
1 teaspoon cinnamon
10 Medjool dates
1/2 cup roughly chopped walnuts
1 teaspoon orange flower water
Mint leaves for garnish
1. Cut the ends off each orange over a dish to catch the juice. Cut
away the peel and slice each orange into three-eighths-inch crosswise
slices, then cut each slice in half. Combine the sugar and cinnamon in a
small bowl. Place the oranges in a large bowl and sprinkle with the sugar
and cinnamon, stirring to coat.
2. Freeze the dates briefly to aid in slicing and cut then into strips,
add them to the oranges. Add the walnuts and orange flower water and
gently stir to combine.
3. Place in a serving dish and garnish with a few mint leaves. Chill well
˝ cup orange segments, diced
1 cup Roma tomatoes, diced
1 tablespoon red onions, diced
1 teaspoon jalapeno, minced
2 tablespoon cilantro leaves, minced
1/8 teaspoon salt
1. Combine fresh diced orange segments, tomatoes, red onions, jalapeno,
cilantro and salt. Toss gently to mix thoroughly. Cover and refrigerate
until ready to serve.
1/2 cup olive oil
2 tablespoon grated orange zest
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon orange juice
Coarse salt to taste
Freshly-ground black pepper to taste
1. Mix oil, zest, red wine vinegar, balsamic vinegar, orange juice and
salt and pepper to taste in small bowl.
2. Can be made a day ahead and refrigerated. Let vinaigrette come to room
temperature before using.
1/2 cup light mayonnaise
1 tablespoon grated orange rind
2 tablespoon orange juice
1 tablespoon lemon juice
1/2 teaspoon Dijon
1/4 teaspoon salt
1. In bowl, whisk all ingredients together.
half-inch piece of fresh ginger root
1 tablespoon extra virgin olive oil
2 teaspoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon soy sauce
1. Peel ginger and cut into thin, narrow strips. Wash orange then zest
it. Boil the ginger and orange in a cup of water for five minutes. Drain through a wire mesh.
2. Juice the orange. (You will need about one-fourth cup juice.) Whisk
olive oil, vinegar, salt, pepper, and soy sauce into the juice. Stir in
orange peel and ginger.
3. Let sit for 3 or more hours.
NOTE: This sauce can be used with steamed asparagus, broccoli, snow peas
or other vegetables.
Orange Chipotle Sauce
8 Roma tomatoes, tops removed
1 red onion, cut into rings
4 large garlic cloves
1-1/2 oranges (peeled, seeded, sectioned)
2 canned chipotle peppers in adobe sauce, drained
1 tablespoon adobo sauce from canned chipotles
2-1/2 cup vegetable or chicken stock
1-1/2 cup orange juice
1/2 cup honey
Salt and pepper
1. Grill tomatoes, onion and garlic until they are well charred.
2. Combine grilled ingredients in a saucepan with the rest of the ingredients. Add salt and pepper to taste. Cook over low heat for 30 minutes.
3. Transfer cooked ingredients to a food processor and process until sauce is liquid but still somewhat
NOTE : This can be used as a marinade and/or sauce for
grilled chicken or pork