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Using up orange segments

JAZ

By JAZ
in Cooking

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JAZ

JAZ

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A couple of cocktails in our usual evening rotation include orange twists (or, in non-cocktail terms, strips of the zest from oranges). Thus we regularly find ourselves with denuded oranges, which we sometimes struggle to use up. We use the supremed segments in a couple of salads and in a dish of roasted fennel and onions with Italian sausages, but we're always looking for new recipes that call for segments or lots of juice, or both. Anything interesting out there? Note that while we can usually eke out a little grated zest, recipes that are heavily dependent on zest are out. 

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Janet A. Zimmerman, aka "JAZ"
Manager
jzimmerman@eGullet.org
eG Ethics signatory
Author, The Healthy Pressure Cooker Cookbook,  Instant Pot Obsession, and The Ultimate Instant Pot Cookbook for Two

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chromedome

chromedome

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Well, one of my favorite (really simple) summer salads is thinly-shaved fennel, black olives and supremed orange segments, with a dressing of olive oil and the juice squeezed from the membranes and leftover pulp.

 

I have tried adding other things to the bowl, but usually now I just stop at that. Maybe a grind of fresh pepper if I'm in the mood.

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Alex

Alex

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beurre orange

 

And amen to chromedome's salad dressing.

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