While preparing many of the recipes for
this month’s issue of Glutenfreeda.com, we noticed that
a fair number of them include fresh orange juice or orange
zest. The interesting thing about this is that the essence
of oranges is used in recipes across the board from dessert
to salads to entrees with beef, pork and chicken.
 Oranges
are a common ingredient in our salads, and are usually peeled,
segmented and added to fresh greens along with cheese and
nuts. This month we bring you oranges in a few different ways.
An uncommon and surprising use of mandarin
oranges is in the recipe, Basmati,
Sauteed Vegetables & Flank Steak which combines stir-fried
vegetables and marinated flank steak with basmati rice that
is tossed with the mandarin oranges after it is cooked. Every
bite is a wonderful flavor discovery from spicy hot to the
sweetness of the oranges.
Ginger
& Orange Curried Fried Fish gets its splash of orange
from orange zest in the marinade. The marinade is a blend
of orange zest, ginger and buttermilk. The marinade gives
the fish a subtle under layer of flavor that pairs beautifully
with the curry, ginger and pepper that make up the flour coating.
Served with chutney, this is wonderful and different fried
fish dish.
We also experimented with a literal splash
of orange when testing for our Decadent
Hot Chocolate. The unadorned hot chocolate is sinfully
rich and smooth with no additional flavorings, but for those
who like a little extra something, the addition of a drop
of orange oil, transforms these little pools of ‘heaven
in a cup’ into liquid truffles. A must try!
Next time you’re experimenting with
a recipe and want to give it something special, try a bit
of orange or other citrus juice or zest. You may be surprised
at the delicious flavor combinations you can create by thinking
(and cooking) outside the box!
- Glutenfreeda
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