The oranges have taken over San Diego farmers markets, and we can't get enough of the sweet, tangy treats. They are amazing peeled and eaten out of hand, but there is a whole lot more you can do with these orange beauties. Here are five ways to incorporate oranges into your next meal.
Did you know you could roast an orange slice? The result is a caramelize flavor and a wedge that can be eaten skin and all.
Try it: Preheat oven to 425 degrees. Brush a rimmed baking sheet generously with oil. Take two small oranges, cut them in half, then into 1/2-inch slices.
Arrange them in a single layer, turning to coat in the oil. Season with salt and drizzle with one tablespoon oil. Roast for 15 minutes, or until soft and beginning to char.
Use them to add some earthy tartness to roasted brussel sprouts. Add some crispy pancetta too, if you like.
Lucious is the only way to describe these almost molten, oven-bruléed slices of orange.
Try it: Line a small baking tray with foil, then spray with a bit of oil. Peel one medium to large, seedless orange , being sure to remove both skin and bitter, white membrane. Cut oranges into 1/4 inch thick slices and arrange in a single, flat layer on the foil-lined tray. At this point, get crazy. You can simply sprinkle them with some sugar, or get fancy and drizzle them with vanilla extract, a dusting of cinnamon, and a good squeeze of honey. The sugary or honey will give you that caramelized finish in the oven. Set oven to broil and cook the orange slices for a few minutes or until browned nicely on one side.
Use them as a topping for vanilla ice cream or tangy greek yogurt.
Tangy and slightly sweet, pickled oranges make an unexpected addition to seafood dishes and salads.
Try it: Wash three oranges and trim tops and bottoms to expose segments, then cut segments into wedges (Do not remove peel!). Place oranges in a medium saucepan and cover with cold water. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Simmer, stirring occasionally, for an hour. Strain, then return oranges to saucepan along with 1 cup sugar, 1/4 cup white wine vinegar, 2 whole cloves, 1 cinnamon stick, and 3 tablespoons water. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer, stirring occasionally, until rinds are translucent, about 1¼ hours. Cool to room temperature and store in a sealed container for up to a month.
Use them in salads, rice dishes, or even atop grilled seafood for a sweet, tangy surprise.
Adding orange slices, peel and all, to a stew will impart a great bitter, sweet-tangy depth reminiscent of the flavors often found in North African dishes.
Try it: Simply wash an orange, peel it, and slice the peel into strips. Add the peel strips to your stew and let the orange oils seep in.
Use them in your next hearty meat stew, like beef or lamb. You can either eat eat the strips (they have a strong flavor that can be polarizing), or remove them as you would a bay leaf when the stew is finished cooking.
Candied orange peels are nothing short of magical. This simple method transforms something most people throw in the bin into something delectable and, dare we say, fancy.
Try it: Cut the peel of two oranges into 4 vertical segments. Remove each segment (including white pith) in a single piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and repete. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain and transfer to sheet of foil. Let stand until completely dry, 1 to 2 days. Optionally, you can roll the pieces in sugar before drying.
Use them in rice dishes along with pistachios for a Persian-style meal, use them in your baking, toss them in a salad. If there is excess syrup left over, save it! The orange infused sweetener is amazing over pancakes or in your cold brew.