Love the way the fragrance from
a fresh orange peel brightens your day?
Garnish with
fresh orange peel curls.
Just zest
fresh orange peel into whatever you're making — and we've got plenty of ideas below — to control the level of orange flavor.
While your glass soaks up the aromas and flavor of cedar smoke, the bartender stirs the perfect Old Fashioned — top notch whiskey, bitters and
fresh orange peel.
Not exact matches
I forgo the dried citron or
orange peel and head instead for
fresh spices, raisins, and plenty of dried cranberries and sweet - sour dry cherries.
-1 slice of
orange peel - a little squeeze of
fresh orange juice (skip this if you don't want it as sweet) 2 ounces (60 ml) good - quality rye or bourbon 1 maraschino cherry (we prefer the Luxardo cocktail cherries)
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic,
peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated
orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons
fresh lemon juice, or to taste
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1
orange (or tangerine)
peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
All you need is dried
orange peel (minced or ground roughly), dried ginger root or
fresh ginger, and hibiscus flowers.
1 mango (12 oz),
peeled and finely chopped 1 Tbsp lime juice 1 Tbsp
orange juice 1 1/2 tsp
orange juice 1/4 small onion, finely chopped 3/4 tsp salt 6 drops hot - pepper sauce 2 tsp chopped
fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper
Simple sliced carrots are rendered unbelievably soft and fragrant, sautéed in a glaze made with
fresh grated
orange peel,
orange juice, honey, ginger and a bit of butter.
1/2 cup ketchup 1 tablespoon
orange juice 2 teaspoons
fresh ginger root,
peeled and minced 1 clove garlic, minced 2 teaspoons dark blackstrap molasses 1 teaspoon balsamic vinegar 1 teaspoon gluten - free soy sauce 1/2 lime, juiced - Salt and pepper, to taste
Crunchy,
fresh toasted hazelnuts and chopped California
orange peels diced and chopped into our dark chocolate cupcake - shaped clusters of deliciousness!
1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup
fresh squeezed
orange juice (about 2
oranges) zest of 2
oranges 2/3 cup light olive oil 1/4 cup chopped candied
orange peel powdered sugar, optional, for dusting
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 cup water 1 cup frozen green grapes 1/2
fresh lime,
peeled 1 Tablespoon raw honey (or 8 - drops stevia) 1/2 scoop Plant Protein Powder 1 — 1 1/2 teaspoons dehydrated Blendfresh 12 Fruits & Veggies (
orange or green) 1 Tablespoon extra virgin olive oil 2 handfuls ice cubes
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup
fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon
orange zest (finely grated
orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce)
orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup
fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon
fresh ginger,
peeled and minced Zest of 1/2 lemon or
orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
Strain into a pre-chilled coupe glass, garnish with a
peeled twist from a
fresh orange and enjoy!
1 cup
fresh or frozen cranberries 2 tablespoons natural cane sugar 1 tablespoon
orange juice 1/2 vanilla bean, split lengthwise and seeds scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2 cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...),
peeled, cored and thinly sliced
In a pitcher or large bowl, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into pieces, 1/4 cup thinly sliced
peeled fresh ginger, 1 to 1/2 cups
fresh basil or mint leaves, and 1/2 cup
orange - flavored liqueur.
1/2 cup quinoa, rinsed well 1 cup of freshly squeezed tangelo or
orange juice (or a mix of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango,
peeled and diced (about 3/4 cup) 1 tbsp
fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips,
peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped
fresh thyme leaves 1/2 teaspoon chopped
fresh rosemary 3 1 - inch strips
orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Ingredients 6 sweet, organic
oranges, cleaned 1 teaspoon vanilla powder a 6 cm piece of
fresh ginger root,
peeled and chopped 400 g rice malt syrup 250 g muscovado sugar Makes 4 small jars.
Ingredients: 2 cups
fresh orange juice 1 frozen banana (
peel before freezing) 1/2 cup frozen strawberries 1/2 cup frozen blackberries 2 teaspoons psyllium husk powder
Fruit Filling: 3 cups sliced
fresh rhubarb 2 cups
fresh mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded
orange peel 2 tablespoons
fresh orange juice 2 tablespoons honey Topping: 3/4 cup old fashioned rolled oats 1/4 cup whole wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup butter, melted
2 bananas 1/4
fresh pineapple 1 pear
peeled 1 apple 1 Mediterranean
orange 1 teaspoon honey, I use local floral 1 teaspoon carob syrup If this is not available use an extra teaspoon of honey.
4 large chicken breasts (to serve 5 for dinner) Salt and pepper 4 tbl olive oil 8 cloves of garlic,
peeled and roughly chopped 1 c of
orange juice 1 c of freshly squeezed lime juice Zest from one lime 1 Bay Leaf 1 medium yellow onion, sliced 1/4 c of
fresh parsley, minced
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
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (
peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup
fresh cranberries 2 cups rose wine 2
oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
Guests can also enjoy new libations from the bar menu including the Honey Thyme Old Fashioned made with Buffalo Trace bourbon, Cointreau, Amaro Montenegro, honey,
fresh thyme, garnished with an
orange peel; the Tincup Whiskey Sour made with Tincup Mountain whiskey, housemade sweet and sour, yuzu bitters,
fresh rosemary, and meyer lemon foam; and the Huckleberry Mule made with born & bred American craft vodka, Acacia rose, grapefruit juice, cranberry juice, sugar cane, st. germaine, and elderflower foam.
Cranberry
Orange Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 cup
fresh cranberries 1 large frozen banana 1 large
orange,
peeled 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 5 ice cubes
Cranberry
Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup
fresh cranberries 1 large
orange,
peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed
rhubarb, cleaned and cut into 2 - inch pieces 1 cup
fresh - squeezed
orange juice 1/4 cup honey 1/2 tsp kosher salt 8 pods green cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece of
fresh ginger,
peeled and thickly sliced
Filling 1/2 cup ground
fresh cranberries 1/2 cup chopped nuts (pecans, walnuts, hazelnuts, etc) 1 Tablespoon grated
orange peel pinch of nutmeg
Added some grated
orange peel having used a
fresh orange for the juice.
1 1/2 cups whole
fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon
fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2
oranges (I used 1 Tablespoon granulated
orange peel from
Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, m
Fresh Market) 1/2 cup walnuts, chopped 3/4 cup
orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, melted
360g (3 cups, spooned and scraped) whole wheat flour 1 1/2 tsp baking powder pinch salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied,
fresh or frozen cranberries 50g (1/2 cup) roughly chopped walnuts 50g (4 Tbsp) diced candied
orange peel 50g (4 Tbsp) diced candied lemon
peel
I changed the recipe a bit, replacing some ingredients I don't like using, like sweetened
orange peel from a packet or bottled
orange juice with
fresh products.
ingredients ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1
orange (juiced, 2
peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups
fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
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
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3
oranges,
peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton)
Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smo
Fresh ginger (optional)-- add 1 - 2 slices of
fresh ginger — it adds some zing to the smo
fresh ginger — it adds some zing to the smoothie
Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red bell pepper, diced1
orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece
fresh ginger,
peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper,
orange bell pepper, the red onion and the spring onion.
3 cup frozen or
fresh cranberries 1 cup sugar 3/4 cup water 3 strips of
orange peel 2 Rodelle Vanilla Beans, split lengthwise and scraped
After coming back from my local Lidl with a whole bucket of
fresh oranges, I started to feel a little guilty while throwing away the juicy
peels.
Ingredients: 1/2 cup granulated sugar 1 (0.25 - ounce) envelope unflavored gelatin 2 tablespoons lemon juice 2 teaspoons grated
orange peel 1/2 cup
orange juice 4 large
fresh eggs, separated 1/2 teaspoon cream of tartar 1/4 cup granulated sugar 1 cup whipping cream, whipped 1 (9 - inch) baked pie crust [RECIPE]
4 tablespoons soy sauce, divided 1 tablespoon seasoned rice wine vinegar 1 1/2 teaspoons grated
fresh ginger, divided 1 teaspoon minced
fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin steak, thinly sliced 1 / 4 - inch across the grain 1/4 cup hoisin sauce 3 tablespoons
orange juice 1 large head broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots,
peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly sliced 3 cups hot cooked brown rice
Summer Fruit Smoothie 2/3 cup
peeled cucumber, seeded 2/3 cup honeydew melon, seeded Zest of half an
orange 1/8 cup
fresh mint 1 scoop Naked Pea protein powder Ice (as needed) Water (as needed) Place all ingredients -LSB-...]
1 cup
fresh fava beans — shelled and
peeled 1 cup
fresh corn kernels 2 - 3 tablespoons chopped
fresh tarragon (optional) 2 medium cucumbers —
peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1
orange — optional sea salt and freshly ground black pepper
1 grapefruit — segmented 1
orange — segmented 1 blood
orange — segmented 1 ripe but firm avocado —
peeled, pitted and chopped ⅛ small red onion — finely chopped 1/2 large or 1 small jalapeno chile — seeded and minced large handful
fresh cilantro leaves — chopped sea salt and freshly ground black pepper — to taste 1/2 lime