Citrus adds pops of sunshine to winter recipes – Beach Metro Community News


Orange Carrot Soup is hearty, flavorful and ready in minutes. It’s a perfect dish to bring some sunshine on cold winter days, writes food columnist Jan Main.

By Jan Main

It is no coincidence that the harshest months of winter, January and February, are full of citrus fruits: clementines, navel oranges, mandarins, grapefruits, pomelos and lemons, to spice up our kitchens, vitamins for our good -being and sun for the gloomy days. .

Use the whole fruit, both the skin and the juice to maximize flavor in cooking. Of course, the skin is an integral part of the marmalade historically made from Seville oranges in January.

However, the zest of any citrus fruit, but especially oranges and lemons, can be grated, wrapped in plastic wrap and then stored in a jar in the fridge or freezer to add zest to your recipes.

If you have the shredded crust on hand, you can automatically add it to soups, chicken, fish, and baking recipes.

Likewise, pressed citrus juice is an integral part of salad dressings (recipe below), marinades and baking.

Don’t let anything go to waste. The zest and the juice give this invigorating zest, this touch of sunshine!

Carrot and orange soup

This simple soup calls for that common carrot, a source of fibre, carotene and vitamin C, spread with orange to make a hearty, flavorful soup ready in minutes for the lunch thermos, or also at home, for a dinner party. special.

2 lb (1 kg) carrots, peeled and coarsely chopped. About 6 large carrots
1 onion, chopped
1 stalk of celery, chopped
1 bay leaf
1L (4 cups) chicken broth
2 cups (500ml) water
1 orange, washed and peeled with a vegetable peeler
1 C. 1/2 tsp (5 mL) salt
1/2 tsp. 1/2 tsp (2 mL) fresh black pepper and ground ginger
1 large can (354 mL) evaporated milk

Tip: Evaporated milk has twice the calcium of milk and the creamy quality of fat-free whipping cream.

In a large stainless steel pot, add the carrots, onion, celery, bay leaf, chicken broth and orange zest. Cook over medium-high heat until the carrots are very tender, about 25 minutes. Discard the bay leaves.

Purée soup in blender until smooth; add salt, pepper, ginger and evaporated milk. Puree until well blended.

Serve immediately topped with a dollop of plain yogurt or sour cream and a sprinkle of grated orange zest.

Otherwise, cover and refrigerate until ready to serve. Keeps up to 4 days in the refrigerator. Freeze for longer storage in freezer storage containers. Makes about 10 cups (2.25 L), about 8 generous servings.

Orange Walnut Bread

This classic is wonderful added to a packed lunch or with an afternoon cup of tea. It’s a natural snack thinly sliced ​​and served with your favorite cheese.

1 egg
1 cup (250ml) orange juice
2 tbsp. (25 ml) vegetable oil
1 C. (5 ml) vanilla
1 cup (250 mL) raisins, chopped
2 tbsp. (25 mL) grated orange zest
2 cups (500 ml) all-purpose flour
1 C. 1/2 tsp (5 mL) baking powder
1/2 tsp. 1/2 tsp (2 mL) each baking soda and salt
1 cup (250ml) granulated sugar
1 cup (250 mL) coarsely chopped walnuts

Preheat oven to 350 F (180 C) Line a 9 x 5 (2 L) loaf pan with parchment paper.

Beat the egg, orange juice, vegetable oil and vanilla together. Stir in raisins and orange zest.

In another bowl, combine the flour, baking powder, soda, salt and sugar.

Stir liquid ingredients into flour mixture until moistened. Stir in nuts.

Pour the batter into the prepared pan. Smooth to level. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Slice once cooled. Makes about 16 slices.

Orange vinaigrette

This dressing is ideal for winter root vegetables such as blanched carrots, cooked beets or a spinach salad with added clementine wedges, almonds and red pepper strips.

It also makes an excellent marinade for chicken or fish.

1 cup (250ml) vegetable oil
1/2 cup (125 ml) fresh orange juice
2 tbsp. (25 ml) runny honey
1 C. (15 mL) grated orange zest
1 minced garlic clove
1 C. 1/2 tsp (5 mL) salt
1/4 tsp. 1/2 tsp (1 mL) fresh black pepper

In a blender or food processor, combine vegetable oil, orange juice, honey, orange zest, garlic, salt and pepper. Puree until well blended.

Pour into a glass jar and refrigerate until use. Keeps up to 1 week. Makes 1 ½ (375ml).


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