Some facts on Oranges: 80% of the Total United States Orange Juice comes from Florida Oranges!
(1) Orange Buttercream Frosting – Serves– 12 – Prep time — 4 minutes
1 cup Heavy Cream, 1-1/2 sticks sweet cream butter (softened), 1/4 cup Confectioner’s sugar (powdered sugar), 2 Whole Valencia Oranges (washed) zests and juices, 1/4 teaspoon Pure Vanilla Extract. Using a hand mixer and in a nice size mixing bowl add all ingredients, cream together on low speed to combine, then set mixer on high speed and really cream together. Who said Frosting/Icing is only for a cake or cupcake? Use on Breakfast Items, waffles, pancakes, use to dip pineapple in! Many uses Y’All.
(2) Orange Chili Butter – Serves — 4 – Prep time — 3 minutes
In a mixing bowl add 1 stick sweet cream butter (softened), one (washed) Valencia Orange for zest and juice, 2 tablespoons Chili powder, 1/2 teaspoon cumin, 2 pinches red pepper flakes, 2 dashes your favorite hot sauce, stir with a wooden spoon to combine. If a spatula works better use that. If you also want to use a hand mixer on low speed to mix go ahead and use that. Pack it in an airtight container and refrigerate overnight for the best results. I use this on Seafood, Shrimp, Sea Scallops, Chicken, Pork, corn-on-the-cob, potatoes roasted, roasted veggies.
I prefer to zest a Valencia Orange versus a Navel Orange. For Fresh squeezed Orange Juice I only use Valencia Oranges. For salads using section orange slices, I will use a fresh Navel Orange. I will often zest oranges before juicing for freshly squeezed Orange Juice, place zest in a zip-lock bag and freeze for a later use.
Hoping some of these will turn in to your favorites! Next time, I will post some more easy recipes using Oranges. In closing, I wish you “Good Health” Cheryl “Cheffie Cooks” Wiser. All Things Citrus.