oranges any recipe for the fruit not the juice?

Answer 1

Oranges are delicious served on a salad. Try a nice bed of greens with toasted pecans, crumbled bleu cheese (or goat cheese or gorgonzola) and oranges carefully sectioned. Add a nice vinaigrette...yum.

Here's a nice recipe that uses a lot of oranges (you could just make the first part and serve it on a pound cake from a bakery or grocery store instead of making both parts!):

Oranges with Red Wine Syrup and Orange Pound Cake Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Oodles of Noodles

3 cups dry red wine, Australian Shiraz
3/4 cup granulated sugar
1/2 cup fresh orange juice
1 vanilla bean, halved lengthwise
2 1/2 pounds oranges, rind cut into strips, flesh sectioned
1 cup mascarpone
2 tablespoons sugar
4 teaspoons orange-flavored liqueur
Orange Pound Cake, recipe follows

In a medium, heavy saucepan, combine the red wine, sugar, orange juice, vanilla bean, and strip of orange peel, and bring to a boil. Reduce the heat and simmer until the sugar is dissolved and the liquid is reduced by half. Peel and section the oranges over a bowl to catch the juice. Place the orange sections in a shallow, glass, baking dish. Remove the wine mixture from the heat and pour over the orange sections.

Discard the vanilla bean and zest. Let stand and cool to room temperature, about 30 minutes. (If not serving immediately, tightly cover and refrigerate until ready to serve.)

For the mascarpone: In a bowl, whisk together the mascarpone, sugar, and liqueur until smooth. Cover and refrigerate until ready to serve.

To serve, slice the pound cake thickly and place one slice on each serving plate. Top with oranges and red wine syrup, and a heaping dollop of the sweet mascarpone.

Orange Pound Cake:
1 teaspoon unsalted butter, plus 4 ounces (1 stick), at room temperature
1 teaspoon all-purpose flour, plus 1 cup
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs
1 tablespoon fresh orange juice
1 1/2 teaspoons grated orange zest
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F.
Grease an 8 1/2 by 4 1/2 by 3-inch loaf pan with 1 teaspoon of the butter and 1 teaspoon of flour, knocking out the excess. Sift the remaining cup of flour, baking powder, and salt into a bowl, and set aside.

Combine the remaining butter and the sugar in the bowl of a mixer and cream on high speed. Add the dry ingredients to the bowl, alternating with the eggs, beating on low speed, and scraping the sides of the bowl. Add the juice, zest, and vanilla, and beat until just incorporated.

Pour the batter into the prepared pan. Bake until the cake has risen, is golden brown on top, and a tester inserted into the center comes out clean, about 1 hour.
Remove the cake from the oven. Let rest in the pan for 10 minutes, then turn out onto a wire rack to cool for at least 30 minutes before serving.
Yield: 8 to 12 servings

Answer 2

For 5 people:

FRUIT SALAD

2 oranges
1 apple
1 banana
1/2 c chopped pecans
1/2 c mini marshmallows
1/2 c mayonnaise

Peel and section the oranges. Cut each section into thirds. Cut the apple (leave the peel on), remove the seeds and cut into cubes. Peel the banana and cut it into circles. Place all the fruit, pecans and marshmallows in a bowl. Add the mayonnaise and mix well, adding more or less mayonnaise - enough to lightly coat everything. Serve.

Oranges have a tendency to sour if you cook them. I sometimes put rings of orange on top of my salmon when I bake it in the oven. I tried eating the orange in the ring - kind of bitter after being cooked. Just loses it's sweet flavor.

Answer 3

Southern Preserved Oranges

Peel good-sized oranges, cut in ½ inch slices and cover with cold water, allowing ½ pint to each orange. Let stand 24 hours. Cook until tender. Add ½ pint of sugar and the juice of 1 lemon for each orange. Cook until transparent. Place in jars, cover with syrup and seal.

Creole Oranges

2 cupfuls of sugar
¼ cupful water
1 tbs lemon juice
6 oranges

Boil the sugar and water together for 5 minutes and add the lemon juice. Peel the oranges, slice. Cook a few slices at a time in the syrup about ½ minutes. Place on a flat dish, pour the remaining syrup over the fruit, and chill on ice. Creole oranges may be served with whipped cream.

****ENJOY!!!

Answer 4

um orange julious. Oh thats a drink never mind!!!
Sorry nutin