the Pence family cookbook

Recipes Tagged with “Orange”

Blood Orange Boulevardier

Cocktails Orange Bourbon Campari Untested


  • 1 ounce fresh blood orange juice
  • 1 ounce Campari
  • 1 ounce bourbon
  • 1 ounce sweet vermouth
  • A few dashes Angostura bitters
  • Ice


Stir together the orange juice, Campari, bourbon, vermouth and bitters in a mixing glass.

Fill a highball glass to the top with ice, and then pour in the orange juice mixture. Serve right away.


Tiramisu aux fraises, aux pistaches et à l’orange

Dessert Strawberry Pistachio Orange


  • 2 œufs
  • 300g de fraises
  • 2 oranges
  • 250 g de mascarpone
  • 25 cl de crème fraîche à 35%
  • 200 g de biscuits « Cuillers »
  • 80 g de sucre ultrafin


  • 200 g de fraises
  • 1 orange
  • 50 g de pistaches décortiquées
  • 2 brins de menthe


Lavez et équeutez les fraises, puis coupez-les en morceaux. Pressez le jus des oranges.

Séparez les blancs des jaunes d’oeufs. Fouettez ces derniers avec le sucre, jusqu’à ce que le mélange blanchisse et devienne mousseux. Ajoutez le mascarpone, en mélangeant délicatement au fouet, à la main. Joignez ensuite la crème fraîche fouettée en chantilly; mélangez bien. Montez les blancs neige bien ferme et incorporez-les délicatement à la préparation.

Trempez la moitié des biscuits, un par un, dans le jus d’orange. Rangez-les au fur et à mesure dans le fond d’un plat rectangulaire. Recouvrez-les avec la moitié de la crème et disposez les fraises coupées par-dessus. Surmontez-les d’un deuxième couche de biscuits imbibés de jus d’orange. Nappez avec le restant de la crème, égalisez la surface et couvrez de film fraicheur. Laissez reposer 24h au frigo.

Hachez grossièrement les pistaches au couteau. Pelez l’orange à vif et taillez-la en fines tranches. Lavez, équeutez et coupez les fraises en morceaux. Décorez le dessus du tiramisu avec ces éléments, ajoutez quelques feuilles de menthe et servez frais.



Cocktails Champagne Suze Orange


  • 1 1/2 ounces Suze
  • 1 ounce club soda
  • 1 ounce fresh orange juice
  • 3 ounces champagne or dry sparkling wine
  • Orange wheel and sage sprig (for serving)


Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with champagne; garnish with an orange wheel and a sage sprig.


Satsuma Mandarin and Vanilla Upsidedown cake

Dessert Orange Satsuma


  • 4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 vanilla bean, split and scraped, pod reserved for another use
  • 1 1/2 cups sugar
  • 3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
  • 1 1/3 cups plus 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1 tablespoon finely grated mandarin zest
  • 2 large eggs, room temperature
  • 1/2 cup whole milk


Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.

Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.

Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.

Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

Martha Stuart

Citrus Olive Oil Cake

Dessert Cake Lemon Orange


For Cake

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons citrus zest (any type)
  • 1/4 cup fresh citrus juice
  • 1 cup sugar
  • 3/4 cup plain yogurt
  • 3 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup extra-virgin olive oil

For Glaze

  • 1/3 cup powdered sugar
  • 2 to 3 teaspoons fresh citrus juice


Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour an 8½ by 4¼-inch loaf pan. In a medium mixing bowl, whisk together the flour, baking powder and salt.

Pour the sugar into another medium-sized mixing bowl. Use a Microplane to grate 2 teaspoons zest from your fresh citrus fruits and add it to the bowl. Rub the zest into the sugar until the sugar takes on the color and fragrance of the citrus.

In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup citrus juice to yield 1 cup total liquid. Whisk the yogurt and juice, eggs and vanilla into the sugar mixture until well blended.

Gently whisk the dry ingredients into the wet ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.

Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Carefully flip the cake back over and let it cool to room temperature.

To make the glaze: Measure the powdered sugar into a small bowl. Whisk in just enough blood orange juice to make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake. The glaze will need about 15 minutes to set, then it’s ready to slice and serve.

Cookie and Kate

Orange Beef

Main Course Beef Chinese Orange


  • 1 1/2 pounds beef flap meat, trimmed
  • 3 tablespoons soy sauce
  • 6 tablespoons cornstarch
  • 10 (3-inch) strips orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges)
  • 3 tablespoons molasses
  • 2 tablespoons dry sherry
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 3 cups vegetable oil
  • 1 jalapeño chile, stemmed, seeded, and sliced thin lengthwise
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 2 scallions, thinly sliced


Cut beef along grain into 2½- to 3-inch-wide lengths. Slice each piece against grain into ½-inch-thick slices. Cut each slice lengthwise into ½-inch-wide strips. Toss beef with 1 tablespoon soy sauce in bowl. Add cornstarch and toss until evenly coated. Spread beef in single layer on wire rack set in rimmed baking sheet. Transfer sheet to freezer until meat is very firm but not completely frozen, about 45 minutes.

Whisk remaining 2 tablespoons soy sauce, orange juice, molasses, sherry, vinegar, and sesame oil together in bowl.

Line second rimmed baking sheet with triple layer of paper towels. Heat vegetable oil in large Dutch oven over medium heat until oil registers 375 degrees. Carefully add one-third of beef and fry, stirring occasionally to keep beef from sticking together, until golden brown, about 1½ minutes. Using spider, transfer meat to paper towel–lined sheet. Return oil to 375 degrees and repeat twice more with remaining beef. After frying, reserve 2 tablespoons frying oil.

Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add orange peel and jalapeño and cook, stirring occasionally, until about half of orange peel is golden brown, 1½ to 2 minutes. Add garlic, ginger, and ­pepper flakes; cook, stirring frequently, until garlic is beginning to brown, about 45 seconds. Add soy sauce mixture and cook, scraping up any browned bits, until slightly thickened, about 45 seconds. Add beef and scallions and toss. Transfer to platter and serve immediately.


Bitter Orange Crème Brûlée

Dessert Custard Orange


  • 2 cups/480 ml heavy (whipping) / double cream
  • 1 cup/240 ml whole milk
  • Grated zest from two oranges
  • 12 large egg yolks
  • 1/2 cup/100 g sugar, plus 6 tbsp/75 g
  • Sprigs of fresh mint or chocolate mint, for garnish


Preheat the oven to 300°F/150°C/gas 2.

In a medium saucepan, combine the cream, milk, and orange zest and heat until steam begins to rise. Do not let boil. Remove from the heat and nestle the pot in an ice bath. Let stand, stirring occasionally, until the cream mixture cools to room temperature, 5 to 10 minutes.

While the cream mixture is cooling, in a large bowl, combine the egg yolks and the 1/2 cup/100 g sugar. Whisk until the sugar is dissolved and thoroughly blended with the yolks. Gently whisk in the cream mixture.

Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids. Divide the custard evenly among six 4-oz/120-ml ramekins. Place in a roasting pan/tray and add water to come 1 in/2.5 cm up the sides of the ramekins. Bake until the custards are firm, 35 to 40 minutes. Remove from the oven and let cool in the water bath to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.

To serve, remove the plastic wrap/cling film and gently lay a paper towel/absorbent paper on top of each custard. Gently press down on the towel to remove any moisture buildup, being careful not to dent the custard. Sprinkle 1 tbsp sugar evenly over each custard. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. (Alternatively, preheat the broiler/grill and slip the custards under the broiler 4 to 6 in/10 to 15 cm from the heat source to melt the sugar; leave the oven door open slightly and watch closely, as the sugar can scorch suddenly.) Let the crème brûlée stand at room temperature until the sugar hardens, 1 to 2 minutes.

Epicurious, October 2010

Clementine and Sardine Salad

Side Dish Fish Orange Salad Spanish Untested


For the dressing:

  • 1 c. olive oil
  • 1/4 c. sherry vinegar
  • zest and juice of 2 clementines
  • 1 shallot, thinly sliced
  • 12 nice black olives, pitted and halved
  • sea salt to taste

For the salad:

  • 1/2 head romaine lettuce
  • 1/2 head bibb lettuce
  • 1/2 head red lettuce
  • 8 oil-packed sardines
  • 4 clementines, peeled and sliced into 1/4" rounds
  • sea salt to taste


To make the dressing: whisk together olive oil, vinegar, clementine juice, zest, and shallots in a medium bowl. Add olives, season with salt, set aside.

To make the salad: Divide the heads of lettuce into individual leaves and distribute among 4 plates or bowls. Place two sardines and four clementine slices on each salad. Drizzle each salad with dressing and season with sea salt.

Jose Andres Foods

Fish with Orange-Saffron Broth

Main Course Fish Orange


  • 5 8 oz. bottles clam juice
  • 1/2 c. dry white wine
  • 2 whole star anise
  • 1 bay leaf
  • 1 pinch saffron threads
  • 3/4 c. fresh orange juice
  • 1 c. 1/3 inch cubes seeded, peeled chayote
  • 1 large carrot, peeled and thinly sliced crosswise
  • 1 celery stalk, thinly sliced
  • 1/2 lg. leek, thinly sliced
  • 6 oz. black cod, cut into 1" cubes
  • 6 oz. halibut, cut into 1" cubes
  • 1 tsp. fresh tarragon, chopped


Boil clam juice, wine, star anise, bay leaf, and saffron in large saucepan until reduced to 2 1/2 c., about 25 minutes. Fish out anise and bay leaf. Boil orange juice in small saucepan until reduced to 1/4 c., about 7 minutes. Add to clam juice broth.

Bring broth mixture to simmer. Add chayote, carrot, celery, and leek. Simmer until vegetables are tender, about 4 minutes. Remove pan from heat. Add fish and tarragon; cover and let stand until fish is cooked through, about 8 minutes. Season w/ salt and pepper.

Divide fish and vegetables between two bowls, top with broth, and serve.

Bon Appetit, Calabash Hotel, Grenada

Roasted Beet Salad with Oranges and Beet Greens

Side Dish Beet Orange Salad Vegan Vegetarian


  • 6 medium beets with beet greens attached
  • 2 large oranges
  • 1 small sweet onion, cut through root end into thin wedges
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated orange peel


Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Bon Appetit, January 2004