Unexpected Combinations Unlock the Flavor of Oranges
by RYAN MILEJCZAK
While a sweet, juicy orange is plenty nice by itself, it pairs well with way more flavors than you might think.
It shines in savory recipes alongside herbs like rosemary, makes a great complement to seafood, and can be used in a wide variety of desserts.
You don’t have to come up with new ways to incorporate oranges into your meals on your own. Here are a few tried-and-true recipes that combine oranges with flavors like rosemary, mint, and a sweet spin on classic cornbread.
Citrus Rosemary Roast Chicken
Adapted from Allrecipes
Ingredients
- One whole chicken, patted dry
- 2 oranges, halved, plus one orange, thinly sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp brown sugar
- ½ tsp cinnamon
- 2 sprigs fresh rosemary, finely chopped
- 2 sprigs fresh thyme, finely chopped
- 2 sprigs fresh sage, finely chopped
- Salt and pepper to taste
Instructions
Begin by preheating your oven to 425 and preparing a roasting pan. Take your chicken and pull the chicken skin away from the meat, but do not remove it.
Combine seasonings in a small bowl. Squeeze the juice from the halves over the chicken, ensuring to work it in under the skin, then rub on seasoning mix. Stuff sliced oranges under the skin over the breast and thighs.
Place in a roasting pan and transfer to the oven. Roast for 15 minutes at 425, then drop the heat to 350, then cook until done, about an hour to an hour and a half. Remove and let rest briefly before carving.
Grilled Orange Shrimp
Adapted from Midwest Living
Ingredients
- 8 large shrimp
- 1 tsp orange zest, plus 1 tsp
- 3 tbsp orange juice, plus 3 tsp
- 1 tbsp brown sugar
- ¼ tsp ground ginger, plus ⅛ tsp
- ⅛ tsp garlic powder
- 1 tbsp olive oil
- ¼ cups Greek yogurt
Instructions
In a medium bowl, combine orange zest, orange juice, brown sugar, garlic powder and ginger. Toss shrimp in mixture then cover and refrigerate for 30 minutes.
Drain shrimp and thread them onto skewers. Grill skewers on a grill directly over medium heat. Grill for 5 to 8 minutes, turning once halfway through. Remove and let cool.
Finally, make your dipping sauce by combining remaining orange peel. Orange juice, and ginger with the Greek yogurt until well combined. Serve shrimp hot dipped in the sauce.
Orange Cornbread Cake
Adapted from Taste of Home
Ingredients
- ½ cup Greek yogurt
- Juice of 1 lemon
- ⅓ cup honey
- ¼ cup olive oil
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- ¼ tsp almond extract
- ¾ cup all-purpose flour
- ½ cup cornmeal
- 1 tsp baking powder
- ½ tsp orange zest
- 1 can mandarin oranges, drained
- 3 tbsp sliced almonds
Instructions
Preheat the oven to 350 degrees.
In a large bowl, beat together wet ingredients until well combined. In a separate bowl, combine flour, cornmeal, and baking powder, then combine wet and dry ingredients and gradually beat in until well blended. Stir in orange zest.
Next, prepare a 9-in tart pan and pie tin and pour batter in. Arrange mandarin oranges over top then sprinkle with sliced almonds. Transfer to the oven and bake until a toothpick comes out clean, about 30 minutes. Remove from the oven and transfer the cake from the pan to a wire rack to cool for at least 10 minutes.
Orangecello With Rosemary and Mint
Adapted from Laughing Spatula
Ingredients
- Peels of 7 oranges with pith removed
- 1 bottle vodka
- 2 ½ cups water
- 1 ½ cups sugar
- ~½ cup fresh rosemary sprigs
- ~½ cup whole mint leaves
Instructions
Place peels into a 2-quart pitcher along with mint and rosemary and cover with vodka. Steep for a minimum of one week, shaking occasionally.
Once steeped, boil water and sugar in a saucepan then drop heat and simmer until sugar has dissolved. Remove syrup from heat and let cool completely.
Strain your vodka mixture through a fine mesh strainer and discard peels and herbs. Add syrup to taste.