Bag of Oranges here and need some ideas.....
So, my son drops off a big bag of oranges and takes off for 2 weeks - I can juice them - but htey are tasty - so CH's - need some ideas before they go bad......
Hate to juice them all.....
i wouldn't keep them for months.
if they are juicing oranges, juice them as needed, and then as the oranges get a little older, juice and freeze.
if they are navels or another eating orange, i'd consider:
1. fennel, olive and orange salad from sicily
2. real ambrosia
3. candied orange half-moon slices, tips dipped in chocolate.
>>>i wouldn't keep them for months.<<<
Why not? Last November I discovered a case of Costco Sunkist Navels in the back of the fridge that I had bought in March. They were fine -- the only noticeable difference was that they had lost a bit of moisture, and as a result were sweeter and more intensely flavored than the day I bought them.
For the ones you're going to juice for whatever application, peel first and candy the strips. They're good for eating out of hand, dipping halfway into chocolate for a confections, or chopping and adding to baked goods. I find a light hand with a vegetable peeler gets you practically pith-less strips.
If you zest before juicing, do so over the container you're going to juice into. The essential oils that spritz up into the air will fall into the container and you won't lose them.
You could make marmalade or a fresh orange juice cake (This one's pretty good, especially with a touch of anise extract added to the glaze: http://www.food.com/recipe/orange-jui... ) or orange curd (it freezes well!). You could use a few of them up in savory dishes like carnitas or orange-ginger beef. Orange-carrot soup? Fruit salad?
Now I'm hungry.
Spiced orange liqueur.... Follow this triple sec recipe (I add extra zest), adding any or all of: 2-3 star anise pods, 4-5 split cardamom pods, a vanilla bean (opened, scraped, chopped in half), 1-2 cinnamon sticks. The only bad part is it needs aging time (this recipe says 3-4 months, I'd say 1-2 is fine).
I much prefer the flavor and juiciness of juicing oranges over navels for eating. I can deal with a few pips to spit out.
Orange Creamsicle ice cream
1 quart store-bought vanilla ice cream, softened
1 1/4 cups sugar
2 hibiscus tea bags or 2 teaspoons dried hibiscus flowers
1 tablespoon finely grated orange zest plus 1 1/2 cups fresh orange juice
An ice cream maker
Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.
Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in orange juice. Cover and chill orange mixture until cold, about 1 hour.
Process orange mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.
To serve, spoon across ice cream and sorbet to form swirled scoops.
We too have a bunch of oranges to use up. The other day I made an "orange crisp" I found on the Cooking Light website. This one had coconut in the topping. It turned out well and made a nice light dessert, served with a bit of vanilla yogurt on top.
If I make it again I will fiddle with the proportions. The recipe specified a shallow pan, but i think I will try it in a deeper one, to make the fruit layer deeper, and then reduce the topping a bit. I think it would also be good with other fruit (maybe dried apricots or crushed pineapple) added to the oranges.