We’re right in the middle of prime navel orange season, so I’m taking advantage of that and indulging in all things orange-y.
I love piercing the skin of an orange with my thumbnail to release that inimitable fragrance. It has been suggested that the scent of citrus can lift your mood. Be sure to use a microplane grater when zesting oranges (my microplane is my favourite kitchen gadget). It creates tiny, thin shreds that blend into batters and sauces perfectly. And remember to stop grating the zest before you hit the white pith, which is very bitter.
Did you know that those weird little sections attached to the navel in your orange are actually the start of a second, twin orange? Navel oranges are actually mutants of fruit from a sour orange tree, and the mutation process creates the second fruit within a fruit.
Orange-Avocado Salad with Orange Honey Mustard Dressing
3 Tbsp sugar
½ cup sliced almonds
6-8 cups romaine lettuce
¼ cup dried cranberries
½ cup thinly sliced red onion
1 avocado, peeled and sliced
1 large navel orange, peeled and white pith cut off, cut into segments
Dressing:
6 Tbsp olive oil
2 Tbsp whole grain or regular Dijon mustard
2 Tbsp honey
1 Tbsp cider vinegar
Juice of one medium orange
Juice of half a lemon
½ tsp finely grated orange zest
Kosher salt and freshly ground black pepper to taste
To make dressing, place all ingredients into a blender and mix until well blended. Taste and adjust salt and pepper to your taste.
To make the salad, heat the sugar and almonds in a medium nonstick skillet over medium-high heat until the sugar starts to melt. Stir continuously, watching until the sugar starts to turn golden brown and coat the nuts. Remove from heat and immediately pour the nuts onto a piece of foil to cool completely; break candied nuts up into small pieces.
Tear the romaine into small pieces and combine in a bowl with the candied almonds, dried cranberries and red onion. Divide onto serving plates and top with sliced avocado and orange segments. Drizzle desired amount of dressing over top. Makes four servings.
Source: creative-culinary.com
Orange Chocolate Chip Shortbread
¾ cup butter, softened
1¾ cup all-purpose flour
½ cup granulated sugar
Finely grated zest of two large oranges
1/8 tsp salt
½ tsp vanilla extract
¼ cup semi-sweet mini chocolate chips
Combine flour and salt in small bowl. Place sugar in mixer bowl and add the orange zest. With the back of a spoon, mash zest and sugar together, continuing to mash until the sugar is moist and fragrant. Add butter and vanilla and mix on low for one minute, then add the flour and salt mixture and mix until just combined. Fold in mini chocolate chips.
Form dough into a flat disc and chill for 30 minutes. Preheat oven to 350° F; roll out dough on a lightly floured surface until half-an-inch thick. Cut into desired shape with a cookie cutter.
Carefully lift cookies onto an ungreased baking sheet and chill for another 10 minutes in the freezer (this reduces spreading while baking). Bake for about 25 minutes or until bottoms of cookies are golden brown. Cool completely before serving. Makes about 16 cookies. Source: ibakeheshoots.com
Orange Maple Butter
This is fantastic on pancakes, waffles, scones, roasted carrots or grilled salmon.
½ cup butter, softened
1 Tbsp freshly squeezed orange juice
1 Tbsp pure maple syrup
1 tsp finely grated orange zest
1/8 tsp sea salt
With a spatula, combine ingredients in a small bowl until well blended. Can be stored in the refrigerator in a sealed container for up to one week. Makes half a cup.
Source: marthastewart.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
