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Jan 4, 2013 06:06 PM

An abundance of oranges

Someone gave me about 8-10 lbs of oranges.

I'm not a big OJ drinker. A sorbet maybe, although I don't have an ice cream maker...

Any other suggestions for simple and easy ways to get the goodness out of these things?

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  1. Orange curd.


    Orange panna cotta/bavarian/mousse.


    1 Reply
    1. chicken cooked with orange is pretty good. and i have made rice with OJ to which i added some mandarin oranges, grapes and/or pineapple with a luau type menu.

      I make my Banana Bread with blueberries or sometime cranberries....maybe a orange/banana bread?

      1. Great topic, I've been buying large CA navels for 3lbs/.$.99.

        2 Replies
        1. re: treb

          Wow. Up here in Canada, we're pretty lucky when we find CA navels for $0.99/lb.

          1. re: prima

            The best time of the year for those 'Buck' oranges is right around the corner in Canadian food stores. Only lasts for a few weeks though.

        2. You weren't a big OJ drinker till you've had a orange julep from Montreal.

          1 cup milk
          2 cups orange juice (or just toss the peeled oranges into the blender)
          1/4 cup sugar
          1 teaspoon vanilla (1 real vanilla pod is better)
          6-12 ice cubes

          Put in blender. Blend till it looks like a slushie. Drink. Discover how much you are in love with oranges now :)

          Oh, might wanna strain it if you didn't seed those oranges.

          2 Replies
          1. re: Zalbar

            Excellent suggestion! I'm too full of brussels sprouts at the moment, but tomorrow...

            1. re: chloehk

              I make a similar drink with vanilla yogurt and orange juice. Just mix enough juice into the yogurt until it is the consistency you like. I love it for breakfast as I prefer not to have solid food when I first wake up.

              Vanilla flavored vodka is also great in oj. Tastes like an orange julius. Be careful though. These are dangerous.

          2. Orange-Almond Cake -- moist and delicious, and easy!

            The recipe I use is not overly sweet, and gets rave reviews from everyone. If I'm dressing it up, I just glaze it with a little dark-chocolate ganache (poured over while the ganache is still warm and runny) -- and if I'm *really* going uptown, I drizzle it with a little Cointreau (very lightly, as the cake is *very* moist on its own).

            I got it through a long chain of emails, so I've no idea to whom the credit belongs:

            Orange and Almond Cake

            (choose oranges with unblemished skins as the whole fruit is used)

            2 large navel oranges, washed (I've also used 4 clementines or 3 tangerines with no problems)
            5 eggs
            10 ozs/1.1/4 cups caster (superfine) sugar
            9 ozs/2.1/2 cups ground almonds
            1 teaspoon baking powder

            1. Preheat oven to170C (325F/Gas3)

            2.Grease and line the base one 9.1/2 inch spring form tin. (or two 8" cake rounds)

            3.Place the whole oranges in a saucepan and cover with water. Bring to boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water.Drain and cool.Chop the oranges into quarters, discard any seeds then place the chunks into a blender and puree until smooth.

            4.Beat the eggs with sugar until thick then add the orange puree, ground almonds and baking powder - mix well.

            5.Pour into the prepared tin and bake for 1 hour. Leave the cake to firm up in the tin for 20 minutes then turn out onto a wire rack, remove the baking paper and flip over to finish cooling the right way up. This cake definitely mellows with a little time and can be prepared 48 hours in advance.

            6.To serve you can decorate with sifted icing sugar

            4 Replies
            1. re: sunshine842

              I am soooo going to make this!.. with ganache and a little toasted coconut on top.


              1. re: thymetobake

                Hope you enjoy it - -it's a little bit unusual, but it's always a big hit.

                It's also gluten-free and dairy free (if you leave the ganache off...) -- which gives you a great recipe to keep in your pocket should you need such a choice.

                1. re: thymetobake

                  You may want to advance search CH under Nigella's Clementine Cake for opinions. While it is generally approved of, I am not the only one who thought the taste and texture were revolting. It is one of the few things I have made that I was unable to salvage and resorted to throwing away.

                  1. re: greygarious

                    Grey, did you make it with semoule or with ground almonds? I know there are variations out there with both...and I agree with you that the semoule isn't all that.

                    It's incredibly rich, too -- so a sliver is a good portion.