We received a big box of honeybell oranges and while we will definitely eat some of them, there is no way that the two of us can eat all of them. Do you have any ideas for some recipes to use them? I was thinking perhaps cupcakes/a cake or anything else.
You can juice some of the them and use them in a citrus compote, which is a wonderful non-fat dessert, and use the zest in a cake or cupcakes. Williams-sonoma's almond cake is delicious and uses citrus, I usually double the quantity of citrus.
We love oranges around here, mostly in savoury preparations:
- orange vinaigrette for salad, served with orange segments and toasted nuts such as hazelnuts, pecans, pine nuts
- orange glaze or gastrique for duck, pork, chicken, seafood
- simple syrup to drizzle over fruit and cakes and pavlova
- marmalade or other preserves
- orange-infused cream sauce for seafood
- orange confit
- dry lots of zest and mix with salt and dried rosemary
Honeybell season!!! I make a homemade honeybell orange jello that is amazingly good and then I use the jello to make a frozen dessert by adding one pint of frozen vanilla yogurt to the liquid jello and a half cup of diced honeybell oranges and freeze until firm. Sliced it is very pretty and super refreshing.
jeniyo, I'm so awful...I really should have written the recipe out, here goes:
Create jello base using honeybell orange juice as the liquid
or buy orange jello (4 cup size) and use 2 cups of the honeybell juice instead of water
but only 1 cup of hot water
Add the best vanilla frozen yogurt you can find; semi soften the pint and mix that into the jello liquid until its well incorporated.
Dice up a half cup of the fresh honeybell oranges and add it to the mixture
Pour into a mold (I use a Tupperware bundt mold for this) but any plastic with a lid (that holds the mixture with room to expand) will do
Freeze until solid.
Unmold from plastic onto a serving plate
good thing I wrote this out, huh!
Another favorite is
Honeybell Orange Curd, makes about a pint
2 large eggs
2 large egg yolks
1/2 cup strained orange juice
3 Tbs. strained lemon juice
6 Tbs butter, softened
1 cup sugar
Grated zest of one orange (optional)
Beat the eggs and yolks in a bowl until they are smooth, then add in the orange and lemon juice and beat again
This recipe calls for this part to be done in a double boiler. But I don't have one and I have made a mess more than once trying to jerry-rig one (twice! in one post!), so I usually forgo the use of this equipment. In the case if lemon or orange curd it doesn't really seem to matter as long as you keep an eye on the heat and stir it constantly.
Melt the butter in a pan over medium low heat. Stir in the sugar, then the egg-juice mixture. Continue stirring until the curd thickens, about five minutes or so. One great thing about this book is that Linda gives you lots of tests, which is great for first-times. In this case, the curd is done when you can draw a path on the back of the spoon with your finger (careful, its hot!) or a thermometer reads 160 degrees F. Stir in the optional zest.
Pour the hot curd into one or more jars and put the lids on tightly. The curd will keep in the fridge for a week or so and in the freezer for at least a couple of months.