Orange Fruits and Blossom (Citrus Aurantium Sinensis)
Orange Fruits and Blossom
(Citrus Aurantium Sinensis)
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Blood Orange, Grapefruit and
Pomegranate Compote

Gourmet Archives

1 1/2 cups dry white wine
1/4 cup dry Sherry
1/4 cup honey
1/2 cup firmly packed light brown sugar
6 pink grapefruits
3 blood oranges or 1 1/2 navel oranges
1 pomegranate

In a saucepan bring white wine, Sherry, honey, and sugar to a boil,
stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and
chill until cold.
Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranates and squeeze gently to yield seeds with juice. Divide citrus sections, pomegranate seeds and juice and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour. Stir compote before serving.  Serves 6.


Nathalie Dupree's Comfortable
Entertaining: At Home with Ease and Grace
by Nathalie Dupree, 1998, Viking Penguin


"Ambrosia is fruit dessert that is also a salad. We Southerners always
add it to Thanksgiving and Christmas menus to allow us to have the
illusion that we’re not in too much trouble with our diets, because
after all, ‘We only had ambrosia for dessert!’ "
The better the oranges in it, the better it is. Splurge and get flavor-
filled navel oranges if you can. In any case, seedless oranges are a
must. If there are going to be children at the meal, you can add mara-
schino cherries—sans stems. My mother always did, perhaps because
one of my treasured memories from childhood was when my father
 took me to the men’s club and ordered me a Shirley Temple with a
maraschino  cherry. I ate nearly a whole bottle, thanks to the
indulgent waiter. "

Makes 8 servings/p>

6 navel oranges
1 pineapple, peeled, cored, and cut into cubes
1 cup coconut, shredded fresh, fresh frozen,
or packaged sweetened, according to
taste or tradition
1 large banana
1 small (4 1/2-ounce) bottle maraschino
cherries, drained well (optional)

Peel the oranges, taking care to remove all the white pith. Slice the
oranges over a bowl or storage container so that you catch any juice,
and add the slices to the bowl. Circular slices look prettiest, hold
together best, and are easiest.
Add the pineapple and coconut to the orange slices and gently toss.
The ambrosia can be refrigerated up to two days, covered.
When ready to serve, slice the banana and toss it with other fruits.
Add the cherries last.
Serve the ambrosia in your prettiest glass bowl. It will become
a tradition.


Spiced Caramel Oranges
Gourmet February 1993

1/2 cup sugarbr> 1 cup water
Two 3-inch cinnamon sticks
3/4 teaspoon whole allspice berries
3 tablespoons dark rum
6 navel oranges, the peel and the pith
cut away with a serrated knife and the
sections cut away from the membrane

In a heavy saucepan melt the sugar over moderate heat, stirring with a
fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Remove the pan from the heat, pour the water carefully down
the side of the pan, and add the cinnamon and allspice. Return the pan to the heat and simmer the syrup until the caramel is dissolved. Remove the pan from the heat, add the rum carefully, and simmer the syrup for 5 minutes. Arrange the orange slices in a large bowl, pour the syrup over them, and let the oranges macerate, covered and chilled, for at least 2
hours or overnight. Serve the oranges at room temperature. Serves 10
as part of a buffet.


Scarlett's Orange Cake

1 cup blanched almonds
2 cups sugar
2 1/4 cups sifted all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large egg yolks
2/3 cup vegetable oil
1/2 cup fresh orange juice
1 tablespoon grated orange zest
7 large egg whites

2 cups sifted confectioner's sugar
1 cup orange juice
2 teaspoons grated orange zest

Preheat oven to 325 degrees F. Butter and flour a 10-`inch Bundt or tube pan. In a food processor process the almonds with 1/2 cup of the sugar
until finely ground. Onto a piece of waxed paper sift the flour, baking powder, cinnamon, baking soda and salt. Toss with the almond mixture.
In a large bowl with an electric mixer on high, beat the egg yolks for 5
minutes or until thick and light yellow. Gradually add the oil, 1 cup of
the sugar, the orange juice, and the zest.
In another clean large bowl, with clean beaters and the mixer on high,
beat the egg whites until soft peaks form. Beat in the remaining 1/2 cup
sugar until whites hold stiff peaks. Fold 1/3 of the whites into the yolk
mixture, then all the flour mixture and the remaining whites. Spoon into
the pan. Bake for 1 hour or until a toothpick inserted in the center
comes out with moist crumbs. Place on wire rack to cool.

For the glaze
: While the cake bakes, in a small bowl, stir together 1 3/4 cups confectioner's sugar and 3 tablespoons orange juice; set aside. In a small saucepan, bring the remaining orange juice, 1/4 cup orange juice
and the zest to a simmer over moderate heat. As son as the cake comes
out of the oven, pierce it all over with a toothpick, then drizzle with the
hot glaze, letting it soak in. Leave the cake in the pan for 30 minutes.
Turn out onto a serving plate and cool 30 minutes more. Drizzle with
the cold glaze.


Williamsburg Orange-Sherry Cake

Silver Palate
Good Times Cookbook

Julee Rosso. Sarah Leah Chase, Sheila Lukins
1985. Workman Publishing Co., Inc.

1 cup golden raisins
1/2 cup dry Sherry
2 1/2 cups sifted unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
1/2 cup dark brown sugar
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 orange
1 1/2 cups buttermilk
1/2 cup chopped pecans

1/2 cup (1 stick) unsalted butter,
room temperature
1 pound confectioner's sugar
4 to 5 tablespoons Cointreau
2 tablespoons finely grated orange zest
Orange slices and pecans halves (garnish)

1. The night before you plan to make the cake, soak the raisins in the
Sherry and continue soaking overnight.
2. The following day, preheat oven to 350 degrees F. Butter and flour
two 9-inch cake pans.
3. To make the cake, sift the flour, baking soda, and salt together and
set aside.
4. Cream the butter and sugars in a large mixer bowl. Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla
and grated orange zest.
5. Add the flour alternately with the buttermilk, beating well after each addition. Stir in the pecans and raisins with sherry.
6. Pour the batter into the prepared pans. Bake until the cake begins to
pull away from the edge of the pan and springs back when lightly
touched in the center, 35 to 45 minutes.
7. Let cool 10 minutes. Invert onto wire racks to cool completely.
8. To make the frosting, cream the butter, sugar and enough of the Cointreau to make the frosting spreadable but not runny. Beat in
the orange zest.
9. Place 1 cake layer on a serving plate and spread evenly with some of
the frosting. Top with the second layer and frost the top and side of the
cake. Decorate the top of the cake with orange slices and pecan halves.


Citrus Cheesecake with
Marmalade Glaze

Bon Appétit  September 1999

Bon Appetit - One Year Subscription

1 large egg, separated
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/3 cup sugar
11/2 cup (1 stick) unsalted butter,
room temperature

Three 8-ounce packages cream cheese,
room temperature
1 2/3 cups sugar
2 tablespoons cornstarch
1 tablespoon plus 2 teaspoons
fresh lemon juice
1 tablespoon grated orange peel
2 teaspoons grated lime peel
1 1/2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2/3 cup orange marmalade
Orange slices
Fresh mint sprigs

For Crust: Position rack in center of oven; preheat to 425 degrees F.
Butter 9-inch-diameter springform pan with 2-inch-high sides. Whisk
egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend.
Blend flour and sugar in processor. Add butter and process until coarse
crumbs form. With machine running, add yolk mixture and blend until
moist clumps form. Press dough onto bottom and 1 1/2 inches up
sides of prepared pan. Freeze crust 10 minutes.
Whisk egg white until foamy. Brush crust lightly with some egg white.
Bake until crust is pale golden, about 15 minutes. Cool on rack while
preparing filling. Reduce oven temperature to 350 degrees F. for filling.
Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar; beat until well blended. Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla. Add eggs 1 at a time, beating just until blended after each addition. Beat in sour cream. Pour
filling into crust. Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.
Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Garnish with
orange and mint. Serves 8 to 10.

Featured Archive Recipes:
Focus on Citrus Fruit
Michele's Christmas Ambrosia Cheesecake
Mother's Orange Cake (Craig Claiborne)
Orange-Soaked Bundt Cake
Sliced Oranges with Cranberry Coulis
Sour Cream Orange Cake

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