Orange Juice
169 recipes found
Berbere Brown Sugar Chicken
These smoky, slightly sweet chicken thighs are braised with orange juice, a touch of brown sugar and berbere spice, that warm, smoky and spicy blend that’s essential to Ethiopian and Eritrean cuisines. Roasted with savory onions and garlic, the chicken develops a rich, saucy base that’s packed with big flavor. The brown sugar mellows the heat of the berbere, creating a deliciously bold, barbecue-like sauce. To save some time in the kitchen, feel free to chop your onions and garlic while the chicken is searing. Enjoy this chicken recipe with roasted carrots and rice, polenta or grits, or shred and use as a filling for tacos.
Tamarind-Glazed Chicken Thighs
In this rich, schmaltzy chicken roast, the energetic pucker of tamarind joins forces with the sweetness of orange juice to create a refreshing glaze. Tamarind is one of those magical ingredients that adds complexity through fruity, caramel and sour notes. Although prepping fresh tamarind is a straightforward task, jarred paste is becoming more widely available and is oh-so-easy to use. Ensure your chicken thighs are bone-dry before seasoning and searing to get a deep, even color on the skin and the flesh, which is a crucial first step in developing the flavor of the dish. Finishing the chicken thighs slowly in a low-heat oven guarantees tender, juicy results.
Salpicón de Pescado (Spicy Citrus-Marinated Fish)
In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of the fish and avocado tame the heat of the habaneros, but if you are sensitive to spice, use half of a habanero or look for habanadas, a chile that tastes just as sweet and floral as a habanero but with zero heat! You can serve this dish right away while the fish is still warm, or refrigerate the fish and pico de gallo separately for a few hours — the flavors only get better. Then mix together cold for parties, picnics or a day at the beach.
Seco de Pollo (Ecuadorian-Style Chicken Stew)
This lush, rich Ecuadorian stew belies its name, “seco,” which in Spanish means “dry.” In this recipe from the cookbook “My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American,” Kiera Wright-Ruiz boosts the flavor by first browning the chicken in a pot to a golden veneer, then gently sizzling a pulverized sofrito of onion, garlic and bell pepper in its rendered fat, scraping up the lovely dark bits. Traditionally, the chicken was simmered in chicha, a fermented alcoholic beverage often made with corn, yuca or quinoa, but a simple lager will do here, bringing a mellow, malty depth. The beer’s trace bitterness is offset by tomatoes and naranjilla, also known as lulo, a small indigenous fruit that’s lime-sour and oozily tart like a pineapple. (You may substitute freshly squeezed orange juice.) Submerged in broken-down tomatoes, naranjilla and beer, the chicken lounges, loosens, relents. At the very end, there’s a splash of vinegar to snap everything into focus, and cilantro by the fistful, clean and bright.
Pollo a la Piña (Pineapple Chicken)
Pineapples are grown all along the Pacific Mexican coast and are used in raw salsas as a condiment and in cooked salsas to give a sweet and tart counterpoint to spicy chiles and roasted meats and veggies. Pollo a la piña is a bright and savory dish with a smoky spicy kick from canned chipotle chiles in adobo and tropical sweetness from chopped pineapple and orange juice. This tender and juicy chicken makes a great taco filling. Or pile it on a bun with pickled jalapeños and shredded cabbage for a sweet, spicy and smoky sandwich reminiscent of the best BBQ but without firing up the grill.
Beet Salad With Celery and Pomegranate
It’s nice to make this beet salad in winter when pomegranates are available. For the best result, cook your own beets — simply boil or roast them any time you have a free moment, even a day or two ahead. Then, slip off the skins while the beets are still slightly warm. Slice them just before you make the salad. Sumac, available in Middle Eastern grocery shops, adds tartness, as would a spoonful of pomegranate molasses. To serve, toss with chopped celery and mint, then garnish with pomegranate seeds. It’s a feast for the eyes.
Rum Cake
An old-fashioned family favorite, this buttery, moist rum cake is made even richer with a soak of butter, sugar and rum. Orange zest in that glaze then gives it an additional burst of flavor, making it extra special – the kind of cake that breaks out of the holiday mold and gets served at every gathering to come.
Mulled Beer
Flipping the idea of a cold one on its head, mulled beer is served hot and infused with fragrant warming spices — cinnamon, allspice, clove and star anise — with maple syrup for sweetness, Cognac for fortification and orange (in both peel and juice form) for brightness. The resulting drink is festive and warming, ideal for cold weather celebrations. When choosing a beer to mull, reach for something that isn’t too bitter or hoppy, such as a Belgian-style wheat ale (witbier), Hefeweizen or a low-hop amber ale.
Orange Ricotta Crepes
Knowing how to make crepes is a great back-pocket trick, letting you whip together a lovely dessert (or breakfast, or even afternoon snack) in not very long at all. This orange-ricotta version is best prepared in advance, even the day before. (If you do, stack crepes, wrap and refrigerate.) Count on one or two crepes per person. Spread each with filling and fold into quarters well in advance of serving.
Birria de Pavo (Turkey Birria)
Originally, birria was developed as a way to tame tough and gamey goat meat by marinating it in a rich and spicy adobo sauce then slow cooking it until it was falling off the bones. The meat was shredded and served in bowls with the braising liquid (called consomé) ladled over top. The consomé-infused meat was put into tortillas with cilantro, onion and salsa and eaten with more consomé on the side or used as a dipping sauce. Because this recipe takes advantage of leftover turkey that is already cooked, the carcass is used to make a quick consomé flavored with canned fire roasted tomatoes, dried chiles and spices. Add the shredded turkey at the end to warm it up and let it soak up all the flavor. For the salsa, use leftover cranberry sauce; homemade or canned both work great. If using canned and you have a choice between whole-berry and jellied, choose the whole-berry sauce — the salsa will have even more texture.
Cranberry Citrus Meringue Pie
This delightfully tart pie is an autumnal twist on a classic lemon meringue. Bright, tangy citrus curd is topped with cranberry Swiss meringue. The egg white mixture can take a while to temper, slowly warming up over simmering water, then cooling as it’s whisked. But patience will pay off as it results in a luxurious marshmallow consistency that holds its shape even after days in the refrigerator. Chilling the fully assembled pie will make it easier to cut, and wiping off your knife between slices will result in cleaner edges. Don’t feel limited to lemon and orange for the curd filling: A mix of any tart and sweet citrus — grapefruit and blood orange, for example — will work nicely. (Watch me make my Thanksgiving pies on YouTube.)
Cranberry Orange Muffins
Tangy cranberries and zesty orange are a classic pairing, and they both shine in these perfectly domed muffins. Soft and fluffy, the muffins are dotted with a generous amount of bright red cranberries, and topped with an optional glaze packed full of even more orange flavor. You can opt for fresh or frozen cranberries, simply increasing the bake time by a few minutes if using frozen berries. This recipe makes a tidy dozen, and they keep well on the counter for a few days, or can be stored in the freezer in an airtight container for up to one month.
Sautéed Kale With Hot Honey
This kale gets its sweet heat from a floral and fruity combination of orange, habanero chile, honey and thyme. By cooking the kale in a covered pot, the flavors of the aromatics seep into each bite, and the kale stems soften, so you can skip the fussy step of stripping the leaves. This recipe doubles easily, and would work beautifully with brussels sprouts, broccoli, carrots or winter squash; adjust cooking times accordingly and add more water or orange juice to keep the mixture from drying out. Eat alongside black beans, crispy potatoes and a roast chicken or turkey.
Bistec a la Yucateca Tacos (Yucatán Steak Tacos)
When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. The cut’s marbled fat keeps the meat juicy for take-out diners, and for home cooks, the method is a game-changer: The thin slices cook quickly, don’t require a thermometer to check doneness and soak up marinade all the way through. It’s also economical, stretching one ribeye to 12 tacos. Mr. Henry tops the tacos with lettuce, cilantro, avocado, lime and a smoky-fresh salsa. Whatever you top it with, you can’t go wrong.
Lemon Soufflé French Toast
Like a cross between bread pudding and a fancy soufflé, this golden, puffed French toast casserole makes for the most elegant of brunch dishes. Baking the challah slices before soaking gives a rich, toasty flavor and helps dry them out, allowing them to absorb maximum custard. Lemon zest and orange liqueur give this a deep citrus flavor that’s punctuated with nutmeg and a burnt sugar topping. Serve it on its own or with fruit on the side. And while this nicely sweetened breakfast doesn’t need any syrup or extra sugar, a squeeze of lemon adds just the right tang.
Jackfruit Tacos
When ripe, jackfruit is sweet and golden. But unripe, it’s almost a blank canvas, game to take on whatever seasonings you throw its way. Sturdy enough to hold up in the heat of a pan, it has a satisfying chew that makes it an excellent filling for tacos. In this recipe from the poet and essayist Aimee Nezhukumatathil, skinny strips of young jackfruit soak up an earthy marinade before a turn in the skillet — keep a close eye on the stove, to be sure it doesn’t dry out; you want it saucy — then get folded, still dripping, into warm tortillas. A heaping of raw carrots and cucumber gives you a little crunch, and a spoonful of sour cream brings a rich finish. (If using fresh unripe jackfruit instead of canned, wear gloves and rub your knife with oil before chopping, because the sap is very sticky, and boil the flesh until tender. Note that the sap contains latex, so those allergic to it would do best to avoid eating the fruit.)
Crispy Cheddar Chicken Tacos
These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy Cheddar frico called a costra (crust) that is common both in taquerias in the northern half of Mexico and in the southwestern United States. In some taquerias, you can order a taco using only the costra as the shell without a tortilla. In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling.
Sweet and Sour Tofu With Barberries
Silky and comforting, this dish draws inspiration from a Persian barberry khoresh (stew). In this adaptation, traditional chicken gives way to tofu, creating a vegan dish while preserving the inherent sweet-sour balance emblematic of Persian cuisine. Caramelized onions, carrots and oranges add sweetness, while the distinctive tartness is achieved through the addition of barberries, small red berries prized equally for their high acidity and their jewel-like appearance. They deepen to a rich red when cooked. Barberries can be hard to find — you could check your favorite specialty shop, or order them online — or simply substitute cranberries plus the addition of an extra teaspoon of vinegar. Sweet, sour and saucy, this tofu dish is best enjoyed with a side of rice.
Spiced Holiday Punch for Everyone
Start with a spiced, citrus base, made with lemon peels muddled with brown sugar, cinnamon, cloves, allspice, star anise, black peppercorns and tea leaves. Then, make a holiday drink your way. If you choose to spike it, reach for a favorite spirited bottle. Gin leans your drink refreshingly botanical, while whiskey feels a bit boozier and plays nicely off the base’s warming spices. If you want to make a nonalcoholic drink, simply add soda water, tonic and, if you like, a few dashes of Angostura bitters. (Note that, while the bitters lend a nice layer of flavor and depth, they do contain a small amount of alcohol, so if you’re abstaining just leave them out.) The point here is to make a drink you want to drink — and for your friend, partner, cousin or parent to make the drink they want to drink.
Braised Chicken Thighs With Sweet Potatoes and Dates
This colorful meal is based on tsimmes, the classic Ashkenazi dish of sweet potatoes, carrots and dried fruit (and sometimes meat) typically served on Rosh Hashanah and other Jewish holidays. This version includes boneless, skinless chicken thighs and spices, and lets everything simmer together in a Dutch oven until fragrant and silky. It’s a festive one-pot meal that’s sweet, savory and a little tangy from some orange juice used for braising.
Gin and Juice
Toni Tipton-Martin spent three years writing her latest cookbook, “Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks” (Clarkson Potter, 2023), which gives Black people credit for their contributions to the American cocktail canon. But through her research, she found that Black people were disparaged for their drinking, which led to a large gap in published recipes. Alcoholic beverages like gin and juice were referenced in rap lyrics, namely Snoop Dogg’s hit from his debut album. Though gin and juice needs only two ingredients, this one gains extra depth from the use of vermouth and bitters. Similar combinations of gin, orange juice, vermouth and bitters were traced back to several cookbooks, including some that were published more than a century ago.
Cranberry Cheesecake Tart
This easy cheesecake tart comes together in the food processor and bakes without a water bath. The key to the smooth texture of the filling is a very low oven, which means it bakes for a long time, so if you’re serving it on Thanksgiving, definitely bake it the day before to free up oven space. The shiny cranberry topping is made from unsweetened cranberry juice and whole cranberries that are just barely poached, so they preserve their bright, fresh flavor and satisfying pop. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Orange Chicken
In 1987, chef Andy Kao and Andrew Cherng, a founder and chairman of Panda Express, developed orange chicken, a dish of fried chicken pieces coated in a sticky citrus sauce. The top-selling dish was inspired by a Taiwanese fried chicken dish, a Sichuan beef stir-fry with dried tangerine peels and the sweet-and-sour flavors popular in the Jiangsu region of China. In this version, boneless, skinless chicken thighs are coated in cornstarch, deep-fried until crisp, then tossed in a sweet and tangy sauce made with fresh orange juice. Adjust the heat to your preference with crushed red pepper, and serve over a bed of fluffy jasmine rice.
Cuban Sandwich
There are many types of Cuban sandwiches, but the star of this one, also known as a Cubano, is tender, fall-apart roast pork. The pork’s marinade, called mojo, is citrusy and garlicky and spiked with earthy cumin and oregano. Sour oranges are traditionally used (see Tip), but a mix of regular oranges and lime juices can be swapped in if the former is difficult to source. A loaf of Cuban bread is ideal for its fluffy interior, but a soft French bread, bolillo bread or hero rolls can stand in its place. Besides the pork, the sandwiches are stacked high with deli ham, Swiss cheese, dill pickles and yellow mustard (add salami to make it Tampa-style). They’re pressed until the cheese is melted and the bread is golden. Any leftover pork can be served alongside Cuban beans, maduros and rice.