Christmas is almost here! Which means lots of candy cane, chocolate and citrusy flavours. We bring you a list of perfect recipes with oranges you can make this Christmas.
Succulent, sweet and well-known for their concentration of vitamin C, oranges are one of the most popular fruits. They make a perfect snack and add a special tang to many recipes. A good source of vitamin C, vitamin B and vitamin A, oranges are very nutritional. The fruit contains an array of disease-fighting nutrients, energising carbohydrates, and are also a good source of B-vitamin folate, which is essential in preventing birth defects and fighting heart disease. Oranges are packed with Vitamin C which helps prevent cancer, ensures a healthy blood circulation and assists in healing. Oranges provide antioxidants and phyto-chemicals which help fight against age-related ailments and keep the skin supple and young, it also contains flavonoids that help against heart ailments. The white thread-like fibre (usually discarded) has the highest amount of bio-flavonoids and anti-cancer agents. Though highly beneficial, like all citrus fruits, oranges too have to be eaten in moderation as the high concentration of citric acid in the fruit can in the long run attack the calcium in the teeth. While selecting the fruit, avoid with soft spots or traces of mould. Opt for fruit that have smoothly textured skin and are firm and heavy for their size.
While most oranges are sweet, bitter and blood oranges are also popular varieties abroad. The blood orange is a hybrid species that is smaller in size, more aromatic in flavour and has red hues. Bitter oranges are more often used in making jams, marmalades and flavouring in liqueurs and cocktails.
Orange Cake
Ingredients
All purpose flour/ Maida – 2 cups
Baking powder – 2 tsp
Salt – 1/4 tsp
Sugar – 1 1/4 cup
Butter – 1/2 cup
Eggs – 2
Milk – 1/3 cup
Orange juice – 1/4 cup
Orange rind – 1/2 tsp
Orange essence – 1 tsp
Method
Mix maida with baking powder and salt. Keep aside. Cream butter and sugar in a bowl. Add eggs one at a time and blend well. Add orange juice, orange rind and the essence. Add the flour, a little at a time and fold in. Pour into a prepared cake mould. Bake in a preheated oven on 350 degree F or 175 degree C for 30 minutes or until a skewer inserted in the middle comes out clean. Leave it in the oven for 10 minutes. Take out and allow it to cool completely before serving. For added sweetness, you can dust the cake with powdered sugar or top with orange-flavoured icing.
Orange Squash Concentrate
Ingredients
5 cups Fresh Orange Juice
4 cups Water for sugar syrup
3 cups Sugar
1/8 cup Lukewarm Water
1/8 tsp Potassium Bi Sulphate (KMS)
A pinch of Sodium Benzoate
Method
Hear and dissolve the sugar in 4 cups water. Cool and add the orange juice. Mix it well. In lukewarm water, dissolve potassium Meta Bi sulphate and Sodium Benzoate. Add it to the syrup. Stir till well blended. Pour the squash concentrate in a sterilised bottle and seal it, preferably air tight with melted wax. Set it in a cool dry place for about 10-15 days. To serve, use 2 tablespoons of concentrate in one glass of chilled water, stir and serve.
Image Credit: our army life
Orange Sorbet
Ingredients
2 1/2 cups water
1 cup sugar
Orange rind strips from 2 oranges
2 2/3 cups fresh orange juice
1/3 cup fresh lemon juice
For garnishing: Grated orange rind or Mint sprigs
Method
Boil 2 1/2 cups water and the sugar. Add the orange rind strips, reduce heat and simmer for 5 minutes. Strain the sugar mixture through a sieve over a bowl, reserving liquid; discard the rinds and scum. Cool the sugar mixture completely. Add orange juice and lemon juice to sugar mixture, stir well. Pour the mix into a shallow pan and freeze. When partly frozen, divide this mixture in two batches and process in a blender till smooth. Now, transfer it back to the shallow container and freeze again, till it becomes firm. Using an ice-cream scoop, scoop it in the ice cream bowl. Garnish with grated rind and mint sprigs.
Alternatively, pour the mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm.
Image Credit: pink tiger in the kitchen
Orange cookies
Ingredients
1 cup shortening (Vanaspati/Dalda) or unsalted butter
2 cups white sugar
2 eggs
1 cup buttermilk
1/2 cup orange juice
2 tablespoons orange zest
4 1/2 cups all-purpose flour / maida
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
For Orange Icing:
1/4 cup butter
4 cups confectioners’ sugar
3 tablespoons thawed orange juice concentrate
Method
To Make Orange Icing: Combine the butter or margarine, confectioners’ sugar and orange juice concentrate and beat until smooth. Add more orange juice concentrate if necessary to reach the desired consistency.
To Make Cookies: Preheat oven to 350 degrees F (175 degrees C). Lightly grease the baking sheets/tray. Beat the shortening, white sugar and eggs together until light and fluffy. Beat in the buttermilk, orange juice and grated orange zest. Combine the flour, baking powder, salt and baking soda. Stir the flour into the shortening mixture and mix until combined. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking trays. Bake at 350 degrees F (175 degrees C) for 10 minutes. Top with icing when still warm.
Orange Soufflé
Ingredients
1/4 cup butter
1/3 cup flour
Dash of salt
1 cup milk
1 tsp grated orange peel
1/2 cup orange juice
6 eggs
1/4 cup sugar
Orange Sauce:
1/2 cup sugar
2 tbsp cornstarch
Dash of salt
1 1/2 cup orange juice
1 tbsp butter
1 orange
Method
Orange Sauce: Combine 1/2 cup sugar, 2 tablespoons cornstarch and a dash of salt. Stir in 1 1/2 cups orange juice. Cook over medium heat until thickened and boiling. Remove from heat, add 1 tablespoon butter and 1 peeled and sectioned orange, dice into small pieces.
Soufflé: Preheat oven to 325 degrees. Melt 1/4 cup butter in a saucepan and blend in 1/3 cup flour and a dash of salt. Slowly add 1 cup milk and stir. Cook over medium heat, stir constantly until thick. Remove from heat. Stir in 1 teaspoon grated orange peel and 1/2 cup orange juice. In a bowl beat 6 egg yolks until thick, approximately 5 minutes. Slowly add orange mixture to beaten egg yolks. In a separate bowl, beat 6 egg whites till it forms soft peaks. Gradually add 1/4 cup sugar and beat egg whites to stiff peaks. Carefully fold orange mixture into beaten egg whites. Pour into ungreased 2 quart soufflé dish. Bake at 325 degrees for 1 hour and 15 minutes or until a knife inserted comes out clean. Serve warm with Orange Sauce.
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