oranges

Make and share this Sparkling Orange Water recipe from Food.com.

Sparkling Orange Water

orange juice

seltzer water

lime juice

ice cube

lime wedge (optional)

Nice flavor and idea, but I will agree with the previous two reviewers, I did end up adding more juice foe my kids (and my self).  I did stick with 2 cups juice to 3 cups seltzer and used a bit more lime as well.  Very nice - and we will make it again! **Made for Beverage Tag 2007**

Cooking Channel serves up this Garden Fresh Salad recipe  plus many other recipes at CookingChannelTV.com

Garden Fresh Salad

baby salad greens

croutons

(15-ounce can) cannellini beans, drained and rinsed

red pepper, halved,

carrot, julienned

cucumber,

Salt and black pepper

lemon

orange

honey

Dijon mustard

coriander

olive oil

Garden Fresh Salad : Recipes : Cooking Channel

For the salad: Combine the salad greens, croutons, beans, red pepper, carrot, and cucumber in a large bowl. Season the salad with salt, and pepper, taste.

For the vinaigrette: Combine the zest and juice of both the lemon and orange, honey, mustard, and coriander in a large bowl and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Season the vinaigrette with salt and pepper, to taste.

Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.

This pie is a perfect blend of the classic combination of tart citrus and creamy vanilla. It starts with a simple pie crust made from iced cornflakes, and inside, you&#x27;ll find two fillings: juicy orange curd and silky vanilla custard.

Orange Cream Pie

sugar

unsalted butter

fine salt

cornstarch

milk

salt

vanilla extract, divided

heavy cream

Make the orange curd: Place 1/2 cup thawed orange juice concentrate, 1/3 cup granulated sugar, and 4 large egg yolks in a medium saucepan and whisk to combine. Heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture thickens enough to coat the spatula, 4 to 6 minutes. Stir in 4 tablespoons unsalted butter until melted and fully combined.

Strain the mixture through a fine-mesh strainer into wide, shallow dish (like a casserole dish) – this will help it cool quickly. Press a sheet of plastic wrap directly onto the curd and refrigerate until fully set, at least 45 minutes. Meanwhile, make the crust.

Make the crust: Arrange a rack in the middle of the oven and heat the oven to 350°F. Melt 1 stick unsalted butter in the microwave or on the stovetop. Place 2 1/2 cups cornflake cereal in the bowl of a food processor fitted with the blade attachment and pulse until fine crumbs form. Add the melted butter and a pinch fine salt and pulse to combine. The mixture should hold together when pressed.

Transfer the mixture into a 9-inch pie plate. Press the crumbs evenly into the bottom and the sides. Bake until golden-brown, 10 to 12 minutes. Place on a wire rack and let cool completely.

Make the filling: When the curd is cool, place 1/3 cup granulated sugar and 3 tablespoons cornstarch in a medium heatproof bowl and whisk to combine. Add 2 large egg yolks and whisk to combine. 

Place 1 1/4 cups whole milk and 1/2 teaspoon fine salt in a medium saucepan and bring to a simmer over medium heat. While whisking constantly, pour about 1/4 of the warm milk into the egg yolk mixture in a slow, steady stream. Pour the egg yolk mixture into the saucepan with the milk and heat over medium-low heat, stirring constantly with a silicone spatula, until the mixture comes to boil – a few large bubbles in the center of the pot. Stir in 2 teaspoons vanilla extract and 1 tablespoon butter and mix until fully combined. 

Add the chilled orange curd and stir to combine. Strain the custard through a fine-mesh strainer into the cooled pie crust. Smooth into an even layer, and press a sheet of plastic wrap directly onto the surface. Refrigerate until well-chilled, at least 2 hours and up to 24 hours. 

Place 1 cup cold heavy cream, 1/3 cup powdered sugar, and the remaining 1 teaspoon vanilla extract in a medium bowl and whisk to medium peaks. Spread the whipped cream evenly over the pie, leaving about 1/2 inch of custard uncovered around the edges. Garnish with the finely grated zest of 1 medium orange. Keep refrigerated until ready to serve. 

On vous propose de délicieuses oranges confites ! Une recette très simple à faire.

Oranges confites

g de sucre

cl d'eau

Chess pie is perfect for winter months when fresh fruit is slim. The creamy pie is the perfect vehicle to incorporate your favorite citrus, like blood orange. 

Blood Orange Chess Pie

unsalted butter (6 ounces)

all-purpose flour,

granulated sugar,

apple cider vinegar

Ice water

Heavy cream

sugar,

cornmeal

all-purpose flour

blood orange zest

lemon zest

eggs

blood orange juice

lemon juice

vanilla paste

Cut 1 1/2 sticks cold unsalted butter into 1/2-inch cubes and place in a medium bowl. Add 1 1/4 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, and 1/2 teaspoon kosher salt and toss to combine.

Press the butter between your index finger and thumbs using a slow snapping motion to create large shards of butter. Rotate through all the pieces of butter until they have all been flattened out and semi incorporated in flour. The mixture should look lumpy. There will be time to incorporate the flour further into dough later.

Add 1 tablespoon apple cider vinegar, then add ice water 1/2 tablespoon at a time while tossing the flour mixture to absorb each addition. Add just enough water until the dough comes together when squeezed, about 2 1/2 tablespoons water total. Lightly dust the counter with more flour and gently bring the dough together just until it forms a ball. It will require a small amount of kneading, about 2 to 3 turns. Avoid using too much bench flour and over kneading. Add a few sprinkles of ice water if the dough is too dry.

Roll the dough gently into a rough 2 1/2 x 5-inch rectangle. Brush off any excess flour. Using a bench scraper, fold the dough in thirds like folding a letter. Repeat rolling and folding once more to create an easy lamination. At this point you should still be able to see dots and streaks of butter in the dough.

Lightly press a rolling pin into the dough to help form it into a round that’s about 1-inch thick. Wrap tightly with plastic wrap. Refrigerate at least 1 hour, preferably overnight.

Make the pie dough:

Let the pie dough sit at room temperature for a few minutes before rolling. Roll out dough to 1/4-inch thickness. Fold gently in half and transfer it to a 9-inch pie dish. Leaving a 1/2-inch border for a decorative crust, trim and reserve any excess dough.

Prick the bottom of the pie with a fork, then transfer to the freezer while you make the decorative wreath. Wipe the rolling pin clean and scrape any excess flour from the work surface. Generously dust both sides of all the dough scraps with flour and roll between 1/8 and 1/4-inch thick. If needed, re-roll scraps once. Cut 1-inch squares out with a fluted pastry wheel, pizza cutter, or knife.

Transfer the squares to a baking sheet or plate with an offset spatula. Dust the squares with flour to ensure they do not stick together and freeze for a few minutes.

Prepare the pie shell:

Beat 1 large egg with a little water. Lightly brush the edges of the pie crust with the egg wash. Shake off excess flour from the dough squares and lay the squares in an overlapping fashion around the rim. Overlap each piece by half with the corner of each square pointing in one direction, it will create a diamond-like pattern. Press down on the corner of the square attached to the rim to secure it, don’t worry, any messiness will be covered with the next square.

Lightly brush the rim with more egg wash if it dries out. Tuck the last square under the first square to create an infinity circle of pastry squares. Freeze pie shell for 15 minutes or overnight. Meanwhile, prepare the filling.

Assemble the crust:

Place a rimmed baking sheet on the middle rack of the oven, then heat the oven to 400°F.

Arrange 2 large sheets of crinkled parchment paper perpendicular to each other over the crust, making sure they cover the entire pie shell and crust (this prevents over browning during the final bake). Check if all the squares are attached securely, if not dab the pieces with heavy cream, otherwise they might slide off during baking.

Fill the pie shell with granulated sugar until it reaches the rim  – gently push the sugar towards the edges, it won’t be exact, but it will help the border maintain its shape and keep the walls from shrinking.

Bake on the heated baking sheet for 20 minutes. Carefully remove the parchment with sugar (keep the sugar for future use). Prick the bottom of the crust again with a fork. Bake until the bottom is set, 3 to 5 minutes more. Cool completely on a wire rack.

Par-bake the pie shell:

Reduce the oven temperature to 325°F. Place 1 1/4 cups granulated sugar, 1/4 cup cornmeal, 1 tablespoon blood orange zest, 1 tablespoon lemon zest, 1 tablespoon all-purpose flour, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

Melt 5 tablespoons unsalted butter. Add to the flour mixture and whisk to combine. Whisk in 5 large eggs one at a time, incorporating each egg before the next. Add 3/4 cup heavy cream, 2/3 cup blood orange juice, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract, and whisk to combine. Pour into the cooled par-baked pie shell.

Bake directly on the middle rack of the oven for 30 minutes. Rotate the pie and bake until the filing is puffed and golden and the center has only a slight wobble (it will continue to cook as it cools), 20 to 30 minutes more. Watch carefully to prevent overbaking or it may crack. Transfer to a wire rack; let cool completely, 4 to 5 hours.

Prepare the filling:

Spoon Mandarin oranges, mini marshmallows, coconut and more into whipped topping for heavenly ambrosia. This Heavenly Ambrosia in a Cloud is divine.

Heavenly Ambrosia in a Cloud

tub (8 oz.) COOL WHIP Whipped Topping, thawed

(11 oz. each) mandarin oranges, drained

(20 oz.) crushed pineapple

JET-PUFFED Miniature Marshmallows

BAKER'S ANGEL FLAKE Coconut

Spread COOL WHIP onto bottom and up side of 2-1/2-qt. &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B0002YSLXC/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0002YSLXC&amp;linkId=20069d580337f2d06a1e83cd056d84eb target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;Bowl&lt;/a&gt;.

Fill with combined remaining ingredients.

Flavored with orange juice and orange zest, this cranberry sauce is a must on your holiday table.

Cranberry Orange Sauce

orange oranges

water

(12 oz) bag fresh

orange,

In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)

Transfer sauce to a serving bowl. Cover and chill until ready to serve. 

Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

Make the evening extra special with Herb and Orange Roasted Turkey Breast. This roasted turkey breast is flavored with a blend of herbs and orange zest.

Herb and Orange Roasted Turkey Breast

butter

garlic,

oregano leaves

cumin

onion powder

Tbsp. KRAFT Grated Parmesan Cheese

Tbsp. finely chopped fresh parsley

turkey breast (6 lb.)

Melt butter in small saucepan on medium heat. Add next 5 ingredients; cook and stir 3 min. or until garlic is golden brown. Transfer to small bowl; cool 10 min. Stir in cheese and parsley.

Spread herb mixture over turkey breast and under skin. Place turkey on rack in roasting pan; cover loosely with foil.

Bake 1 hour 45 min. to 2 hours or until turkey is done (165ºF), basting occasionally with pan juices.

Cooking Channel serves up this Mulled Cider recipe from Kelsey Nixon plus many other recipes at CookingChannelTV.com

Mulled Cider

apple cider

cloves,

cinnamon

star anise

Zest of 1 orange,

maple syrup

Mulled Cider : Recipes : Cooking Channel

Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir. 

Strain the cider into mugs. Garnish with orange wedges studded with cloves.

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

Panda Express Orange Chicken

lbs boneless skinless chicken, chopped into bite-sized pieces

white pepper

oil (for frying)

flour

soy sauce

brown sugar

orange, zest of

gingerroot,

red chili pepper flakes

green onion, chopped

rice wine

sesame oil

Place chicken pieces in a large bowl, set aside.

In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.

In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.

Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.

Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.

Clean wok and heat 15 seconds over high heat.

Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.

Now, add the rice wine and the soy sauce mixture you set aside above.

Add cooked chicken, stirring until well mixed.

In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.

I have mixed feelings about this recipe....the instructions are horrible for the first part......I made as posted and the flour/egg mix just clumped up.  Made lumpy bumps that had to be spread over the chicken.  The chicken should be dipped in the egg mixture, then tossed in the cornstarch mix.  It would save a lot of work. I loved the sauce, and agree with other posters that it should be doubled....it is sooo good!  For a beginner cook, I'm afraid this would be so confusing that they would give up, which isn't good.  This recipe is good and deserves a chance, but the instructions are so confusing that many will not make this recipe.  I can't compare this to Panda Express, as I've never had it.  But the sauce is delicious if you  can figure out how to make the first part of the recipe!!  I enjoyed this, but the instructions just aren't clear enough.I would dip in the egg first and then the cornstarch/flour mix.  Really enjoyed the finished product!  Thanks for sharing a delicious recipe.

A lovely Traditional old English recipe by Eliza Acton, a 19th Century Victorian cookery writer of great repute. This unique beverage is also mentioned in &quot;The Christmas Carol&quot; by Charles Dickens, although in the book it was called Smoking Bishop!! This is a fruity &amp; spiced warm mulled Port Wine drink which brings a glow to your face &amp; warmth to your aching joints, believe me! Just the festive beverage to have after returning from Christmas Midnight Mass or whilst listening to Carols from King's College on Christmas Eve. Also wonderful as a welcome drink for a party or special event. It is easily topped up if extra guests arrive, and I have used wine in the past when the port was finished!

The Oxford Bishop: 19Th Century Spiced Mulled Port Wine

cloves

mace nutmeg

allspice

ginger

ml ruby port

orange, juice of

The Oxford Bishop: 19th Century Spiced Mulled Port Wine

Cut the orange in half and stud the 2 halves with the cloves.

Place the two halves on a lined baking tray cut-side up, and bake for 15 - 20 minutes.

Take out of the oven &amp; set to one side.

Meanwhile pour the water into a large pan and add the sugar, cinnamon, mace, allspice &amp; ginger.

Place over a high heat and stirring all the time, bring to the boil and let it boil until it has reduced by about half.

When you are ready to serve the Oxford Bishop, empty the bottle of port into the pan with the spiced sugar water and add the two halves of baked oranges.

Add the orange juice and gently heat up and simmer - be careful NOT to boil it!

Serve from a warmed Punch Bowl with the orange halves floating in it - this should serve about 6 people.

I just made this for the adults at my son's 1st birthday party & it went over very well.  Beautiful aroma, and I have to say I did have quite the rosy glow the whole day!  I love the history behind it and have tucked this recipe into the cherished pile.  Thank you!

This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.

No-Bake Orange Cheesecake

digestive biscuits

tbsp butter,melted

curd cheese

mascarponecheese

caster sugar

tbsp milk

pot double cream

No-bake orange cheesecake

Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.

Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

Sweet sticky nougat isn't difficult to make, but timing is essential to its success.

Top 40 oranges recipes from across the web

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Sparkling Orange Water

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Cranberry Orange Sauce

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Panda Express Orange Chicken

The Oxford Bishop: 19Th Century Spi...

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