Tons of Oranges--ideas?
- alliegator Apr 4, 2013 09:00 AM
I have a big ol' box of California mandarins (Cuties), and I'm not getting through the box very fast by just snacking. Any ideas on how to incorporate them into some meals? Other than salads, please, I've been doing that.
Thanks for any help!
Thank you all for the ideas! The cake looks fantabulous, but my baking skills are simply not up to snuff. I think I'm going to go with the granita. It's getting hot in my neck of the woods already, and that sounds mighty tasty!
It's a definite comfort food (def not foodie food!) for me. It was a recipe my mom started doing years ago "pig picking cake". There are other names for it too, I just don't recall off the top of my head.
Can of crushed pineapple, drained, juice reserved (I use 15 or 20oz, whatever is in pantry)
1 3oz pkg instant vanilla pudding
1 8oz cool whip (I have used freshly whipped cream, but it hasn't always been stable. Not sure if it was my error or pineapple)
Dump drained pineapple and pudding mix in a bowl. Mix until completely combined. Fold in whipped topping and refrigerate for a few hours.
1 pkg white cake mix (or homemade white, using reserved juices. Let me know if you need a white cake recipe)
11oz can mandarin oranges, drained, liquid reserved
Eggs and Oil per cake instructions
Mix the cake according to box or recipe instructions using reserved juices as liquid. Add water (or complimentary juice) if needed to get enough liquid. Fold in oranges (do not beat, you want to keep them whole for best flavor!). Bake at 325/350 for 30mins or so. Cool completely and frost. IMHO, best served thoroughly chilled from fridge, not right after frosting.
You can just peel them (or zest, then remove remaining pith), separate into segments and freeze in a single layer in plastic freezer bags. Then use in smoothies. Details and smoothie recipe at this 2011 blog http://moneysavingmom.com/2011/02/ora...
It may not help much, since it only uses one orange, but I make this orange yogurt scone recipe several times a year, published in Taste of Home magazine, http://www.tasteofhome.com/Recipes/Or...
It's easy and makes a very light-textured, high-rising scone.
Make Korean... "tea." It's essentially an orange marmalade, peel included; add a heaping tablespoon to 6oz of very hot water, stir.
I'll hunt the real name and seek recipe, although I've never known anyone to MAKE it.
EDIT: yujacha, 유자차.
This is not a recipe, but has great pictures and descriptions:
I'm mostly surprised that y'all end up with leftovers.
I put them in a bowl on the coffee table and they're gone in a matter of days - they get eaten like candy when the television's on.
(that was my aha moment - I used to keep the fruit bowl in the kitchen or on the dining room table. I was doing something on the D/R table and put the fruit bowl on the coffee table to get it out of my way, then forgot to put it back. I was shocked to see all the fruit disappear within the next two days. I refilled it, and it all vanished again. So now it stays on the coffee table, because everyone eats fruit when it's right there in your face.)
Save the rinds and make orange infused vodka. Just fill a mason jar about 3/4 of the way with good/drinkable vodka. As you snack on/use up the cuties drop them in the jar. If any of them have a lot of white pith (cuties usually don't) scape off with sharp knife. Store jar in cool/dark place, adding more rinds as they become available. If you find yourself using a lemon or two, add those rinds too. When the rinds become pale and have lost most of their color it is ready, usually 3-6 weeks, strain and store in the freezer.
Anyone ever wonder how recipes for preserved lemons would translate to other citrus? Anyone tried it?
We've been having a lot of roasted beet/ fennel/ clementine or orange/ goat cheese salads lately. Magic flavor combo.