Remove orange slices (but don't get rid of them) and whisk in cocoa powder, vanilla and sweetener if using
Once that happens carefully
remove your orange slices from the water and allow them to fully cool down on a plate.
When
removing orange slices from the sheet of parchment paper, be sure to let excess syrup drain off before adding to loaf.
The one small alteration was unplanned — we got sick of trying to
remove orange slice membranes after only one orange.
Not exact matches
Remove and arrange sweet potatoes, chicken thighs, and
sliced oranges on sheet pan.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (
orange and yellow) each cut in four pieces with seeds
removed 1 white onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on in half in wide
slices
Cut the ends of the
oranges and
slice the skin of to completely
remove all the white parts.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs
removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter
orange juice (see recipe below) or freshly squeezed
orange juice 4 chicken breasts, skin
removed 1 medium onion,
sliced 3 fresh xcatic chiles, stems and seeds
removed, chopped or substitute fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (
removed from casing) 4 onion (peeled, 1 diced, 3 thinly
sliced) 2 ribs celery (thinly
sliced) 1 pound shiitake mushrooms (thinly
sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD
ORANGE: 4 blood
oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup
orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails
removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly
sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
They turned out phenomenally with frozen cranberries, a few
slices of
orange (skin
removed), and
orange zest.
1/4 cup achiote paste (available from MexGrocer.com) 1/2 cup bitter
orange juice, or substitute 1/4 cut
orange juice and 1/4 cup lime juice 4 chicken breasts, skin
removed 1 medium onion,
sliced 3 fresh banana chiles, seeds and stems
removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
5 ripe persimmons,
sliced (with seeds and stem
removed) 5 leaves romaine lettuce 2 cups
orange juice 1/4 bunch of mint
2 blood
oranges, peeled, pith and ends
removed and cut width-wise into 1/4 — inch
slices 1 large navel
orange, pith and ends
removed and cut width-wise into 1/4 — inch
slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked pepper, to taste
Procedures: Prepare the honeyed
oranges in advance:
slice one of the
oranges as thinly as possible;
remove the seeds.
Enough salad leaves to cover the bottom of your serving platter — use a variety for added flavour 2 -3 vine ripened tomatoes 1 — 2
orange peppers, deseeded and cut into long strips 1/2 pomegranate, seeds
removed A couple of handfuls of new potatoes, steamed or boiled and thickly
sliced.
Cut
oranges into
slices and
remove the skin (together with the white part otherwise it will be sour).
ingredients PEPPER JAM: 4 large red bell peppers (stems
removed, seeded, roughly chopped) 2 jalapénos (stems
removed,
sliced) 1 red onion (peeled,
sliced) 2 cloves garlic (peeled) 1
orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8
slices sesame bread (
sliced into 3 / 4 - inch thick
slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly
sliced) Kosher salt and freshly ground black pepper (to taste)
Peel the extra
orange and fillet the
orange slices, so that all the white skin is
removed.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end
removed, thinly
sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup
orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly
sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
Slice the
orange,
remove seeds and place in a saucepan and cover with water.
Cut the
oranges into nice segments (
Slice the top and bottom off each
orange, sit them on their flat base & with a sharp knife,
remove the skin.
Just before serving,
remove and discard the spice bag, and float the
orange slices on the top.
Slice off ends from
oranges; set on ends and
remove skins and white pith.
Salad ingredients 300 g oven roasted brussels sprout 1 tbsp olive oil 1/4 tsp sea salt 1 cup / 200 g uncooked millet (or quinoa) 2 large leaves kale, stems
removed 1 persimmon or
orange,
sliced 1 cup / 125 g roasted walnuts or pecan nuts 1 handful pomegranate seeds
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly
sliced with seeds and stem
removed 1
orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems
removed 1 head of lacinato kale, center vein
removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
Remove tea bags and stir in
orange - flower water, half of
orange slices, and 4 mint sprigs.
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings
removed • 1 large onion, quartered and
sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black pepper • 1 red bell pepper, cored and thinly
sliced • 1 yellow bell pepper, cored and thinly
sliced • 1
orange bell pepper, cored and thinly
sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided use • 8 ounces Pappardelle noodles, uncooked
Broccoli Fennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly
sliced 2 carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem
removed and chopped 1/2 bunch broccolini (florets and stems), chopped Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP fresh
orange juice (about half of an
orange) 1/2 tsp raw honey S&P to taste (I used a pinch of each)
Salad Ingredients: 3 cups of mixed greens 2 blood
oranges, peeled, pith
removed, and
sliced into wedges 3 medium sized beets, cooked and cubed 2 oz goat cheese, crumbled 3 tablespoons of chopped pistachios
Stand the
orange upright and
slice away the peel from the sides in wide strips, cutting downward, following the contour of the fruit, and
removing all of the white pith.
Slicing the
orange to
remove just the top part of the peel and the center pith makes an instant candle that just needs a little oil poured in.