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Sweet Oranges Varieties - Yahoo Recipe Search
YummlyThese tasted nothing like the store bought variety and the comparison should not be made. That was the whole reason I chose this recipe! The glaze barely had any orangeAllrecipesThis is a delicious orange sweet bread recipe that has been passed down in my family for several generations. It is a Greek tradition to serve this bread on New Year's morning. A coin is placed in the bread while baking, and when served, the person who finds the coin is said to have good luck for the year. It still makes a wonderful breakfast bread to be served anytime! The aroma that fills your home while baking this recipe is heavenly! It is an all-day process to make this bread, but it is worth it! For Greeks, this is a bread version of Vasilopita, not the dessert cake variety.Food.comOrange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.Food.comSweet potatoes are sweet on their own but just add the pineapple preserves and you are in Tropical Heaven. You can top with some toasted coconut. White sweet potatoes are a variety of regular orange sweet potatoes. Both orange and white sweet potatoes are in the Morning glory family, Convolvulaceae. White sweet potatoes are also called camote, boniato, or batata. You can also use yams!Food52This recipe can be easily doubled if desired. I will often double it, and then divide the dough into four equal portions and make the different shortbread cookie variations (which you can find elsewhere on this site) for a nice variety for the holidays.YummlyThis traditional French cake (there’s a similar Sicilian version), is simplicity at its finest, though the preparation is a little strange. Oranges are boiled whole, then puréed in their entirety and mixed with eggs to create an incredibly moist, rich cake with a sunny orange flavor. Perfect for brunch or any time you’ve got some fragrant fruit on hand. _Whole oranges? What about the pith! Or the seeds? Won’t it be bitter?_ This cake has that exquisite French quality of not being bothered by silly things like rules or limitations— with delicious results. While the pith and the seeds of citrus are notably bitter, boiling them for an extended period of time mellows that away until all you taste is bright, clean orange. And you don’t lose any of the nutrients in the fruit. The humble ingredients and effortless techniques (boil water, push buttons on a food processor, grease a cake pan, open and close the oven door a couple times) lets anyone envision themselves in a rustic French farmhouse, casually throwing together a delicious treat from a few simple, fresh ingredients. _Five eggs? Isn’t that a lot?_ Some versions of this recipe call for a full half-dozen! Using five eggs produces a cake that is moist and almost custardy, and inadvertently packs a lot of protein into a decadent dessert— having a slice with breakfast or brunch isn’t unreasonable at all. _Orange, eggs, sugar and a little flour— this sounds a lot like a soufflé?_ It’s very similar, at least in the ingredient list! Except this recipe is the easy, somewhat lazy, no-muss no-fuss version. Traditional soufflé technique calls for separating the egg whites and beating them until they form stiff peaks, then carefully folding them into the rest of the batter (which would merely contain citrus zest and a little juice). A soufflé could never support the weight of an entire orange’s fiber. The texture of this cake is closer to a fallen, dense soufflé-custard hybrid— and requires no elaborate technique to prepare. _Can I use any oranges for this? What about those tiny clementines?_ Any regular-sized orange will be delicious in this recipe: Naval oranges will taste bright and turn it a glorious sunrise color, a cake from blood oranges will be more complex and may turn a little pink, and Cara Cara oranges will produce a clean, nearly candy-like sweetness. Smaller varieties won’t work so well— the ratio of peel and pith to pulp throws off its balance and produces a not so good cake. _That isn’t much flour. Is it really enough?_ The little bit of flour helps provide structure for the batter as it cooks, and ensures a more evenly baked cake without having to use a bain marie (water bath around the cake pan). Any more flour and it would change the crumb and make a leavening agent necessary. _Jägermeister? In a cake? Is that a joke?_ While many people think of this spirit as existing in a “Shots!” milieu, full of inebriated guys and gals throwing it back right before the night takes a raucous turn, it’s actually a multifaceted liquor with a lot of botanicals (including super sweet orange peel from Ghana). In this cake, it blends in gently and gives the orange flavor a depth and fascinating complexity it won’t have otherwise. If you want to double down on orange, substituting Grand Marnier will make the flavor pop, but not quite as interesting. Keeping the liquor cabinet closed? The cake will still be bright, delicious, and sing of oranges with every bite. _The water left behind after boiling the oranges smells amazing. Do I have to throw it out?_ It makes a great cup of black tea, or a wonderful base for chai to sip while you’re waiting for the cake to bake. You could also toss in a cinnamon stick or few slices of fresh ginger while the oranges boil for a home that smells like a holiday. _Recipe adapted from the original source by Tory Davis. Photo by Miha Matei Photography_Taste of HomeThis smooth creamy spread has a great combination of sweet potatoes and apples. It's a sweet and satisfying topping for a variety of breads. —Barbara Hoard, Mathis, TexasFood52Give yourself a healthy boost of energy by incorporating vegetarian dishes like this Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette into your diet. Crisp and sweet carrots are an excellent source of dietary fiber, antioxidants and minerals which help to keep your digestive system healthy, eyes bright and skin radiant. They come in a variety of colors, from the classic deep orange to purple, pink, red, white and yellow. In this salad, a sweet and spicy roasted bell pepper vinaigrette blends with the crunchy carrot ribbons, tender fava beans, sweet cherry tomatoes and paper-thin radishes in this superbly refreshing and health-giving salad. Slice, dice, dress and enjoy!EpicuriousVegan When it comes to sweet potatoes, American cuisine needs some imagination, and these irresistible burgers are here to help. Just throw a cooked sweet potato into your trusty food processor, along with chickpeas, scallions, and spices, and buzz it into orange tastiness. Two complementary iterations of quinoa (whole cooked grains and flour) step in to balance the sweetness—and also to hold the burgers together—while upping the protein and calcium content. Green pea polka dots round it out in every way, making this taste and color fest even more fun and interesting. • Be sure to use the moist, orange variety of sweet potato (not the drier, starchier white type). • Regarding the quinoa flour: Don't panic. Just get out the inexpensive electric coffee grinder that you dedicated to spice grinding, wipe it out thoroughly, and add 6 tablespoons of whole quinoa. Buzz for less than 5 seconds, and you've got your ingredient—probably slightly more than the amount you'll need for the recipe. • If you're using fresh peas, they'll need to be steamed or blanched for about 5 minutes. Frozen ones require only to be defrosted in a strainer— a brief encounter with room-temperature tap water, then a shake to dry. Either of these steps can be done ahead. • Begin cooking the sweet potato well ahead of time, so it can cool before you assemble the batter. This is also a good use for leftover plain mashed sweet potatoes. You'll need 2 cups. • Toasting cumin seeds is most easily done in a small, dry skillet over low heat. Shake the pan as you go and pay careful attention. It takes only a few minutes to toast them—and a blink of an eye beyond that to irreparably burn them. You can use the same pan (and same method) to toast the peanuts, if you wish. • If you're cooking the burgers in batches, keep the finished ones warm on a baking sheet or an ovenproof plate in a 250°F oven while you make the rest. • These freeze and reheat beautifully after they've been cooked.
