Orange is the subtle citrus…sweet and delicate compared to the power of lemon or lime.  Oranges and their juice and zest are a surefire way to bring a little sunshine to all types of dishes.

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Tomato Soup with Orange and Cumin

 

I’ve been making this all winter and see no reason to stop now.  It is like a light tomato cream soup with no cream in sight, just a hint of orange juice and the warmth of cumin. If you have an immersion blender, now is the time to use it as it makes this soup a breeze to puree.  This recipe is from Food and Wine Magazine.
 
1 small yellow onion, peeled and quartered
2/3 cup fresh orange juice
1 medium baking potato, peeled and cut into large chunks
1/4 cup unsalted butter
1 tablespoon ground cumin
3 bay leaves
2 cans (28 0z each) peeled whole tomatoes with their juices (I like San Marzano)
1 tablespoon packed finely grated orange zest
1 tablespoon kosher salt, more to taste
freshly ground black pepper 
snipped fresh chives for garnish
 
Put the onion, orange juice, potato, butter, cumin, bay leaves, and 3 cups of water in a large saucepan.  Cover, bring to a boil over high heat and reduce to a summer.  Cook  until a skewer easily pierces the potato, 15-20 minutes.  Add the tomatoes with their juices and the orange zest.  Bring to a boil, reduce the heat to maintain a steady low simmer, and cook, uncovered, until the potato chunks are falling apart, another 20 minutes  Discard that bay leaves; puree the soup with an immersion blender,  hand blender, stand blender, or food processor.  Strain through a medium/large sieve; discard the contents of the sieve. Season immediately, let cool completely if refrigerating or freezing.  Heat gently, adjust the salt and pepper as needed garnish with the chives and serve. (makes about 10 cups)
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Scampi Al Dragoncello

This bright and beautiful shrimp recipe is from Christina’s Tuscan Table by Cristina Ceccatelli Cook.  The only change I made was to segment the oranges instead of slicing them.  It’s super easy if you have a small, sharp knife.  Just cut a bit off of both ends of the orange so that you can set it flat on a cutting board then,  slicing from top to bottom, remove all of the peel and pith from the orange.  When it is completely clean, you will be able to quickly slice between the membranes to remove the orange segments.

24 large shrimp, cleaned and deveined, tails left on
1/4 cup extra virgin olive oil, plus 2 tablespoons for cooking
juice and zest of 2 oranges
juice and zest of 1/2 lemon
2 tablespoons fresh tarragon leaves
1 teaspoon crushed garlic
1/4 teaspoon hot red pepper flakes
1 tablespoon chopped Italian parsley
a few sprigs fresh tarragon, for garnish
orange slices for garnish
salt to taste

Combine shrimp, 1/4 cup olive oil, juice and zest of oranges and lemon, tarragon, garlic, red pepper flakes, and parsley in a bowl.  Refrigerate at least 30 minutes.

In a skillet, heat 2 tablespoons olive oil and cook the shrimp on high heat for 3-5 minutes,  adding a splash of marinade as you cook to keep them moist.

Season to taste and serve hot, garnished with fresh tarragon sprigs and orange slices. (serves 4-5)

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Berries with Orange Sabayon

I could live without a microwave.  For the most part, I use ours to melt chocolate for baking and to warm a tepid cup of coffee.  When I prepared to try this recipe, I almost pulled out the double boiler to cook the eggs then decided that if Chef Laurent Tourondel suggests the microwave, I should at least give it a try.   It came together like a dream and I am thrilled to have such a quick and easy make ahead dessert recipe for entertaining this spring and summer. (And the flavoring possibilities are endless!) This recipe is based on one in his book, Bistro Laurent Tourondel, New American Bistro Cooking. 
3/4 cup sugar
3/4 cup water
4 egg yolks
1 tablespoon orange juice
1 cup heavy cream
scant 1/4 teaspoon pure orange extract
fresh berries, like raspberries, blueberries or strawberries (about 5 cups to serve 6)
Make a simple syrup by bringing the sugar and water to a simmer, stirring to dissolve the sugar.  Remove from heat and let cool.
In a microwave safe bowl, whisk the egg yolks with 1/2 cup of the cooled simple syrup (the rest will keep in the refrigerator for another use, if you like) and the orange juice until frothy.  Cook 8-10 seconds on high heat in the microwave.  Remove from the oven and whisk until smooth.  Repeat 9-10 times, until the sabayon is cooked and thick.  Let cool for 10-15 minutes. (I cooked it 8 times for 10 seconds and then 2 times for 8 seconds, whisking between each and it turned out perfectly)
In a large chilled bowl, whip the cream with the honey and orange extract until soft peaks form.
Fold the whipped cream, gently but thoroughly, into the egg mixture and refrigerate for 2 hours.
Serve the sabayon over fresh berries and garnished with orange zest if desired.
Mint would be nice as well, of course, but I just couldn’t spend money on fresh mint when it will be popping up all over the place around here in just a few weeks!  The daffodil below is the first to bloom in my woods this year…Spring is here!
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