A bountiful of oranges

Cooking with Cathie

editorial@sierrastar.comFebruary 25, 2014 

There aren't that many things I like about the winter months, but a bounty of fresh, delicious oranges is one of them. My mom has an orange tree, and early in the season, I'm always checking to see if the fruits are ready yet.

I have been very fortunate that the bags of oranges I have been buying in supermarkets have been very good. Partway through typing this, I had to stop and have one of those oranges. Let's explore some recipes that call for fresh oranges, as we might as well all take advantage of their abundance right now.


Sesame broiled sea bass with oranges

  • 4 fresh or frozen (thawed) sea bass, salmon, or other fish filets.
  • 1/3 cup soy sauce
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons fresh grated orange zest
  • 1/2 teaspoon sesame or vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup fresh squeezed orange juice
  • 3 fresh oranges, peeled, thinly sliced
  • 2 teaspoons toasted sesame seeds
  • 1 green onion, sliced

  1. Arrange fish filets in a non-metal dish. In a small bowl stir together soy sauce, ginger, orange zest, oil and garlic; pour mixture over fish. Cover and chill 30 minutes. Drain fish, reserving marinade for basting sauce.
  2. Arrange fish filets on a lightly oiled broiler pan. Broil fish about 5 minutes per side, basting frequently with marinade.
  3. Meanwhile, in a skillet heat orange juice over medium high heat. Add orange slices, sesame seeds and onion, sauté about 1 minute or until fruit is just heated through. Divide orange mixture among four dinner plates, arrange fish filets over orange slices and serve. Makes 4 servings.


Orange salad

Vinaigrette:

  • 2 tablespoons sugar
  • 2 tablespoons minced shallots
  • 3 tablespoons sherry vinegar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon dry mustard
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon salt

Salad:

  • 3 cups orange sections (about 3 large oranges)
  • 3 cups torn romaine lettuce
  • 3 cups torn red leaf lettuce
  • 3 cups baby spinach leaves
  • 1 cup thinly sliced red onion
  • 1/2 cup (2 ounces) crumbled feta cheese

  1. To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk. Set aside.
  2. To prepare salad, combine orange sections, romaine, red leaf lettuce and spinach in a large bowl. Add onion and cheese. Pour vinaigrette over salad mixture; toss gently to coat. Makes 6 servings, each serving about 2 cups.


Orange cupcakes with orange buttercream frosting

  • 1 package (15.25 oz.) yellow cake mix
  • 1 cup freshly squeezed orange juice
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons finely grated orange zest

Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon finely grated orange zest
  • 2 1/2 cups powdered sugar, sifted
  • 1/8 teaspoon salt

  1. Preheat oven to 350. Paper line or grease 24 muffin cups
  2. Combine cake mix, orange juice, eggs, oil and orange zest in large mixing bowl. With an electric mixer blend until moistened, beat on low speed for 30 seconds then on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling each 2/3 full.
  3. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely.
  4. Place butter, orange juice and orange zest in medium mixing bowl. Using an electric mixer beat until light and fluffy. Gradually beat in powdered sugar and salt. Frost cupcakes with the frosting and add more decorations, if desired. Makes 24 cupcakes.


Fresh orange sauce

This sauce is great over ice cream, crepes, custards, cakes or other desserts.

  • 1 cup fresh orange juice (from 2 or 3 fresh oranges)
  • Zest from 1 orange (grated)
  • 4 tablespoons sugar
  • 1 tablespoon butter

  1. Mix the orange juice, zest and sugar in a small saucepan. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. At this point you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker.2. When the sauce is a consistency you like, stir in the butter and simmer the sauce for another 2 or 3 minutes. Remove from the heat and leave to cool. Serve the orange sauce sauce chilled, at room temperature or warm. Makes 1/2 to 2/3 cup sauce.

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