Food

Orange Recipes

January 10, 2013

With a flavor that can range from very tart to sugary-sweet, oranges star in everything from bright winter salads to richly-scented cakes.

In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can't find wild chicory. See the recipe for Sicilian Fennel Salad with Oranges, Arugula, and Black Olives »M. Ferruccio Carassale

See the RecipeChristopher Hirsheimer

While visiting New York City's Gramercy Tavern, pastry chef Claudia Fleming garnished this dessert with the cinnamon stick and star anise used to poach the oranges; she also drizzles the plate with a bit of creme fraiche. See the Confit of Oranges filled with Orange Sorbet recipe »Christopher Hirsheimer

Bitter citrus rinds are transformed into a candy-sweet, chocolate-dipped confection.Christopher Hirsheimer

See the RecipeChristopher Hirsheimer

See the RecipeDavid Sawyer

Roasted Fresh Ham with Orange Glaze — See the RecipeChristopher Hirsheimer

Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish. See the recipe for Orange and Radish Salad »Christopher Hirsheimer

Fresh uncured ham makes a wonderful holiday roast: It's a good, big cut for a party, tender and marbled but not fatty. Oranges, with their clean, citrusy spark, are an excellent foil for the pork's rich taste. See the recipe for Roasted Fresh Ham with Orange Glaze »Christopher Hirsheimer

Orange-Scented Olive Oil Cake — A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.André Baranowski

Fermented Beets with Orange and Ginger — This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine.Todd Coleman

Peas with Orange and Mint — Fresh orange juice and plenty of mint enliven ordinary frozen peas.Todd Coleman

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »Todd Coleman

See the RecipeAnna Stockwell

Orange, Pineapple, and Walnut Fruitcake — Sweet, spiced, and dense, with a bright rum glaze, a sophisticated take on classic Christmas fruitcake is a perfect holiday treat for giving as a gift—or for keeping to yourself.Helen Rosner

Kale and Citrus Salad — A bright, flavorful, and not too heavy winter salad combines some of the best cold-weather flavors—kale, orange, and pumpkin seeds—with sweet honey and airy ricotta.Helen Rosner

Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.Todd Coleman

Duck a l'Orange — The recipe for this classic French dish is based on one in James Peterson's Glorious French Food.Todd Coleman

Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture. See the recipe for Orange Cake (Portokalopita) » Penny De Los Santos

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing — A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios.Helen Rosner

Roasted Turkey with Achiote Citrus Marinade — Achiote paste gives the rub for this recipe a deep red hue, making for a visually striking roast holiday bird.Helen Rosner

Roasted Beets with Orange and Crème Fraîche — A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.Vanessa Rees

Roast Duck with Mandarin Orange Sauce — This three-part technique starts with a stove-top sear to render fat followed by a stint in the oven for a steam in a flavorful broth. A final roast results in juicy meat and crisp skin. See the recipe for Roast Duck with Mandarin Orange Sauce »Penny de Los Santos

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