Saturday, February 7, 2009

Zesty Bellybuttons

When Cookiecrumb slipped me a bag of navel oranges from her garden, she said, "Save the peels! The zest is the best part of these oranges."

She was correct, even though the fruit itself has been wonderfully sweet and juicy, too. We've been zesting everything in the past couple of weeks, adding a touch of orange to many different foods, enjoying all kinds of new ideas.

So far, the very best application I have found has been on broccoli. Not only does the bright orange zest enhance the color of the broccoli, the flavor of the zest, a little salt and a tiny dab of butter lifts a plain winter veg like broccoli into the heavenly category. Now that navels are in the stores in great profusion, don't forget to save the skins and add a little to your plain winter veggies.

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Blogger dancingmorganmouse said...

Great header!
Try boiling a couple and making an orange & almond cake.

Saturday, February 07, 2009  
Blogger cookiecrumb said...

I wouldn't have thunk of it! Thanks for a new, beautiful idea.
BTW, these seem to be a variety called "Summer Navel." which ripens later than plain ol' navel (and is palpably more delicious). They will continue to improve, maybe until July. So you'll get more.

Saturday, February 07, 2009  
Blogger Zoomie said...

Morgan, boiling oranges? Or zest? I need a recipe!

Cookiecrumb, my best ideas happen like this - no thought, just "what if..." I'm up for more any time you have a surfeit. I pruned the peach tree this week, so next August I can return the favor.

Saturday, February 07, 2009  
Blogger dancingmorganmouse said...

You boil the whole oranges -
Orange & Almond Cake.
2 Large oranges - boiled for 2 hours and allowed to cool
250g ground almonds
250g raw sugar
5 large eggs
1 teaspoon Bicarbonate of Soda
2 teaspoons of orange liquor (this is optional but really good)

Pre-heat your oven to 200 degrees Celsius.
Chop up and then blend to a paste, the oranges.
Beat the eggs and the sugar until creamed. Then, in alternate blobs, add the almonds (with the bicarbonate of soda mixed through) and the orange stuff, lastly dribble in the orange liquor, mmmmm.
Line the bottom of a 20cm cake tin with baking paper, butter & flour the sides. Pour in the cake mix and bake for 80-90 minutes. If it is cooked to rightness it should come out of the tin with no troubles at all (I always test with a skewer first). Allow to cool & serve with whipped cream, or King Island cream or vanilla yoghurt, or icecream.

Sunday, February 08, 2009  
Blogger Zoomie said...

Morgan, OMG! That sounds absolutely divine! Thank you!

Sunday, February 08, 2009  
Blogger cookiecrumb said...

ohgod, that cake! Whole oranges (boiled), no flour, 80-90 minutes (!), and something called King Island cream. Must have.
Oh, wait. Morgan just made this up, yes?
We are so foreign.

Sunday, February 08, 2009  
Blogger dancingmorganmouse said...

One day you both have to come to Australia, if only for the King Island Cream - it's about 95%butterfat, you can cut it with a knife and eat it with a spoon, with no danger of spilling!
Their yoghurt is mighty fine too.

Monday, February 09, 2009  
Blogger Zoomie said...

Morgan, you'll laugh but I got right on the interwebs to their website and am in communication with Rachel there who is going to tell me where in NOCA I can purchase King Island products! But Oz is also on my bucket list.

Tuesday, February 10, 2009  
Blogger dancingmorganmouse said...

Zoomie, I do hope you can get some, you'll never go back to ordinary cream after - treat yourself after a long, long walk.

Thursday, February 12, 2009  

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