Orange you glad?

By ROBERT NASON

Oranges originated in the Himalayan foothills but do not organically exist in nature. The orange is a hybrid of a pomelo and a mandarin. Early oranges were very sour and were often used by herbalists as a medicinal syrup. The sweet orange began appearing in Europe around the 13th century. Christopher Columbus took sweet orange seeds to the New World and planted them in Haiti during his second voyage. The orange trees thrived in the subtropical climate and it didn’t take long for oranges to become popular throughout the world.

One orange contains 100 percent of the daily recommended amount of vitamin C. Consuming oranges can protect cells from damage, helps the body make collagen, boosts your immune system and can help you absorb iron to fight anemia. Oranges are also a source of fiber, calcium, folate, potassium and good sugar.

In the kitchen, there are all sorts of recipes that incorporate oranges, adding a tasty sweetness to entrees, desserts and drinks.

> There are more than 600 varieties of oranges.

> Spain has more than 35 million orange trees but does not make the top five in orange production. Top honor goes to Brazil, which produces half of the world’s orange juice and nearly 80 percent of the world’s orange concentrate. The U.S. ranks fourth in the world for orange production, behind Brazil, China and India.

> Eighty-five percent of all oranges produced are used to make juice.

> It takes 14 gallons of water to grow one orange.

> Against popular belief, there are two words that rhyme with orange: a mountain in Wales named Blorenge and sporange, a root word of sporangium, which is a sac

skinnytaste.com

Yields 4

3 cups mixed baby greens

4 navel oranges, peeled

1 large or 2 small avocadoes, sliced

1/4 cup sliced red onion

Kosher salt and pepper

For the citrus vinaigrette:

1/4 cup olive oil

Directions garnish

Directions

1. Fill a rocks glass with ice. Add vodka, triple sec and orange juice and stir to combine. Top with lemon-lime soda and garnish with an orange slice.

3 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest

2 1/2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt and freshly cracked black pepper

Arrange the lettuce on a large platter or bowl, or divide between 4 large plates.

2. Cut oranges into 1/4-inch thick round slices and carefully pop out seeds. Arrange oranges, avocados and red onion in and around the lettuce and season with salt and pepper.

3. Whisk together ingredients for the vinaigrette, taste and adjust salt and pepper as needed.

4. Serve the vinaigrette on the side or drizzled on top.

tasteofhome.com

Serves 4

Ingredients

1/4 cup butter, softened

1 tablespoon minced fresh rosemary

2 teaspoons orange zest

1/2 teaspoon pepper, divided

1 fryer chicken (3 –4 pounds)

1/3 cup orange juice

1/2 teaspoon salt

2 medium onions, quartered

1 medium apple, quartered

1 large carrot, chopped

1 celery rib, chopped

4 fresh thyme sprigs

4 sprigs fresh parsley

2 bay leaves

1 fresh rosemary sprig

2 cups white wine

For gravy:

Chicken broth

3 tablespoons butter

2 tablespoons all-purpose flour

Directions

1. Preheat oven to 350 F. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken and rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity.

2. Place 1 onion and half the apple inside the cavity. Tuck wings under chicken and tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan.

3. Roast until a thermometer inserted in thickest part of thigh reads 170 F (about an 1 1/4 hours), basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving.

4. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth and gradually add broth mixture. Bring to a boil and cook and stir 2 minutes or until thickened. Serve with chicken.

errenskitchen.com

Yields 16

Ingredients

For the cake:

2½ cups all-purpose flour sifted

¾ teaspoons baking soda

½ teaspoon salt

4 large eggs

1½ cups granulated sugar

½ cup canola oil

½ cup butter melted

1¼ cups freshly squeezed orange juice (3 oranges)

2 tablespoons orange zest plus more to taste*

For the glaze:

⅓ cup fresh orange juice

2 teaspoons orange zest

1 cup granulated sugar

Directions

1. Preheat oven to 350 F. Grease pan and set aside.

2. In a medium bowl, combine flour, baking soda and salt. Set aside.

3. In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

4. With the mixer running on low speed, add oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix).

5. Add batter to the prepared pan. Bake 50 – 60 minutes for a 12 cup/10-inch bundt pan until a cake tester inserted into the center comes out clean.

6. While cake is baking, mix together the orange juice, zest, and sugar to make the glaze.

7. Allow to cool 30 minutes in the pan before turning out onto a cooling rack and adding the glaze.

8. While the cake is still warm, remove from pan, prick the cake all over with a skewer and then pour over the glaze.