At lunch and dinner, hearty appetites rule the Pearson Ranch table.  Our extended family is similar to yours with everyone following a different diet dictum, everyone hungry at the same time, and all wanting something a little special. This is the daily challenge to home chefs everywhere.

  One of my favorite solutions is to whip up a batch of citrus based marinades and vinaigrettes.  There is no comparison between a home made marinade and something that slides out of a bottle.  The aromatic oils are altered during the commercial production process.  This results in a store bought predictability that stops it from singing on the tongue.

  Whether your gang eats chicken, fish, meat or tofu, these marinades can take a chop or filet and enliven it for a quick saute or broil.  With a side of rice or couscous, and a salad and vegetable, your meal can be on the table in 30 minutes.  Then, all you have to worry about is dessert, and that’s another column.

If you have any questions about cooking with citrus, our recipes, or would like to share one of your own favorites, please email our chef at mail@pearsonranch.com. 

 

Three Pearson Ranch Orange Marinades and a Citrus Vinaigrette

Pearson Ranch Orange Marinade with Ginger and Soy and Peanut Dipping Sauce.

(This is good with Chicken, Fish, or Tofu)

1 Cup Fresh Orange Juice 
1/4 Cup Olive or Canola Oil 
3 Tablespoons Natural Soy Sauce (high quality) 
1 - 2 Tablespoons Pearson Orange Preserves 
1 Tablespoon fresh grated Ginger or All-natural Ginger Juice 1 Tablespoon finely minced or pressed Garlic 
Red Pepper Flakes or Chili (optional) 
2 Tablespoons All-natural Peanut Butter

Whisk together first six ingredients in a non-reactive bowl or large measuring cup. 

Place chicken, fish or tofu to be marinated in a non-reactive dish and cover with marinade.  Marinate, refrigerated, for 20-30 minutes.  Remove chicken/fish/tofu from marinade and cook according to your recipe. 

Place all remaining marinade in a saucepan and bring to a boil.  Add the peanut butter and cook while stirring over medium heat until peanut butter dissolves and the sauce thickens.  Correct the seasonings at end for salt and heat. 

Serve Peanut Sauce on side as dipping sauce. 

Pearson Ranch Orange Marinade with White Wine

(This is suitable for Fish or Chicken.) 

1/2 Cup Fresh Orange Juice
1/4 Cup Dry White Wine
1/4 Cup Olive Oil
1 Shallot finely minced
1 Garlic Clove finely minced
1/2 teaspoon Salt
Juice of 1/2 Lemon
1 Tablespoon Butter (optional)
1 Tablespoon (more or less to taste) Capers

Whisk together the first 6 ingredients in a non-reactive container.   To use as a sauce, boil to reduce and add a tablespoon or so of butter, lemon juice and capers to taste.  Correct seasonings.

 

Pearson Ranch Orange Marinade with Red Wine

(This marinade is suitable for Chicken, Beef/Veal, Pork.)

1 Cup Fresh Orange Juice 
1/2 Cup Red Wine 
1/2 Cup Olive Oil 
1 teaspoon Cumin 
1 teaspoon Oregano 
1 teaspoon Salt 
1 teaspoon freshly ground Black Pepper

Whisk together the ingredients.  Pour over meat in a non-reactive bowl and marinate in the refrigerator.  To use as a sauce, boil to reduce and add a tablespoon or so of butter. Correct seasonings. 

Pearson Ranch Citrus Vinaigrette

1/2 Cup fresh squeezed Pearson Ranch Orange Juice 
1/4 Cup fresh squeezed Lemon Juice 
3/4 Cup Olive or Canola Oil 
2 cloves Garlic, finely minced 
1 teaspoon Salt 
1 Tablespoon Orange Zest 

Combine all ingredients in a blender 
Blend until emulsified.  Correct seasonings.

Orange Health Info, Facts and Cooking Tips

Health

Citrus fruits packed with Vitamin C have demonstrated help in the prevention of the formation of cataracts. 

The white membrane under the skin of an orange contains pectin, a soluble fiber thought to help reduce cholesterol in the arteries.

Citrus fruits and raw green vegetables have found to be effective in reducing the risk of stomach cancer.

Oranges are high in Folic Acid which has been determined to be important during pregnancy to help prevent premature births and low birth weight. 

Facts

Citrus fruit keeps 1 to 2 weeks at room temperature. 
For longer storage. refrigerate in your crisper drawer. 
Fresh orange equivalents: 
3 medium oranges = 1 cup Juice 
2 medium oranges = 1 cup bite size sections 
1 medium orange = 10 - 12 sections 
1 medium orange = 4 teaspoons grated rind 
1 medium orange = 80 calories 

Orange Cooking Tips

Save that gorgeous peel from your Pearson Ranch oranges! Always wash an orange with warm soapy water and rinse it well before using the peel in cooking. 

Oranges are delicious when used in savory foods as well as desserts.

Store the peels from your Pearson Ranch oranges in freezer bags in your freezer. The frozen peels will be available on a moment's notice to add zest to a stew or dessert. 

Orange sections are great in fruit or spinach salads. When serving a tomato salad try squeezing the juice of an orange over the sliced tomatoes for a fresh note.   

All of our previous recipes can be found by scrolling down to their appropriate section: Salads & Dressings, Marinades & Sauces, Poultry, Grains, Vegetables, Desserts, Beverages, Holiday Treats & Crafts. 

Salads and Dressings

Salad with Citrus and Beets

Mesclun or your choice of salad greens 
Fresh beets boiled, skinned, and sliced into thin wedges 
Oranges cut into sections 

Toss the greens with the citrus vinaigrette. Arrange on individual plates. Toss the beets with the vinaigrette. Alternate beet wedges and orange slices in a pattern on top of each salad. Drizzle with additional vinaigrette. Add fresh ground pepper if desired. 

Mediterranean Orange Salad

Slice washed Pearson Ranch oranges thinly crosswise saving the ends to squeeze for juice. Prepare an equal number of thin slices of red onion. 

Arrange the oranges alternating with the onion in a single overlapping layer on a large plate. 

Make a dressing of the orange juice plus lemon juice cumin, salt, pepper, fruity olive oil, and a little crushed garlic. 

Spoon over the salad and allow to sit for 30 minutes. Tilt the plate and spoon the collected liquid over the salad. Repeat as time allows. Taste for salt. 

Serve topped with aromatic black olives, coarsely chopped fresh coriander or mint. You can also toss a handful of pomegranate seeds over the salad for crunch and color. 

Citrus Vinaigrette

1 1/2 teaspoons fresh grated Orange Rind 
1 1/2 teaspoons finely chopped Garlic 
1 teaspoon Dijon Mustard 
1/2 teaspoon Salt 
1/2 (minus 2 Tablespoons) Cup fresh Orange Juice 
2 Tablespoons fresh squeezed Lemon Juice 
3/4 Cup Grapeseed oil (may substitute Canola or Olive Oil) 

Put orange rind, chopped garlic, mustard, and salt in a blender and blend quickly. Add orange and lemon juice and blend thoroughly. As blender runs, slowly add oil until vinaigrette is emulsified. Taste and correct for seasoning. This vinaigrette should be a lovely pale orange in color. It should keep refrigerated for 5 days and can be used in sauces for fish and poultry, as well as vegetables and salad. 

Marinades & Sauces

Marinade

1/2 Cup fresh Orange Juice 
1 Med. thinly sliced Shallot 
1 Tablespoon Extra Virgin Olive Oil 
1 teaspoon fresh grated Orange Zest 
1/2 teaspoon Salt 

Sauce

Reserved Marinade 
1/3 Cup Organic or low Salt Chicken Broth 
1/3 Cup Citrus Vinaigrette 
2 Tablespoons Butter 

Deglaze pan with reserved marinade. Bring to a boil. (If pan drippings are too dark, wipe out pan first). Add chicken broth. Boil and continue to reduce. Add vinaigrette and butter. Pour into a blender taking care not to splatter. Blend and correct seasoning.

Poultry

Orange Chicken with Couscous

4 half chicken breasts, boneless and skinless, well trimmed. Place chicken breasts in a shallow bowl and cover with marinade. Refrigerate for an hour or more. 

Marinade 

1/2 Cup fresh Orange Juice 
1 Med. thinly sliced Shallot 
1 Tablespoon Extra Virgin Olive Oil 
1 teaspoon fresh grated Orange Zest 
1/2 teaspoon Salt 

Remove chicken from marinade. Shake off and reserve excess. Lightly dredge chicken in seasoned flour (flour, salt, pepper and 1 tablespoon fresh grated orange zest). Heat a heavy skillet lightly coated with olive oil (app. 1 tablespoon). Sauté the breasts over medium heat until almost cooked through and nicely browned on each side. Remove to a serving platter in the oven (250-300 degrees). 

Sauce

Reserved Marinade 
1/3 Cup Organic or low salt Chicken Broth 
1/3 Cup Citrus Vinaigrette 
2 Tablespoons Butter

Deglaze pan with reserved marinade. Bring to a boil. (If pan drippings are too dark, wipe out pan first). Add chicken broth. Boil and continue to reduce. Add vinaigrette and butter. Pour into a blender taking care not to splatter. Blend and correct seasoning. Plate the chicken breasts and decorate platter with orange slices. Drizzle with sauce and add a handful of finely chopped parsley, basil, or sorrel. Offer additional sauce. This can also be used with fish, such as swordfish, tilapia, salmon, or pork.

Grains

Citrus Scented Couscous

1 Cup Couscous 
1 teaspoon finely chopped Garlic 
1+ Tablespoon Olive Oil 
1 Cup Organic Chicken Broth or 1 Cup well flavored Stock 
1 Cup fresh Orange Juice 
1 Tablespoon fresh grated Orange Zest 
Salt & Pepper to taste 
Garnish: chopped fresh Herbs; chopped roasted Almonds 

Put oil, garlic, and couscous in heavy med. sauce pan. Lightly toast couscous. Add broth/stock and orange juice. Bring to a boil, cover and remove from heat. Fluff with a fork and toss with orange zest. Garnish and serve immediately. Can be prepared ahead of time. When ready to serve, reheat quickly in a skillet moistened with reserved broth. Toss with orange rind and garnish. 

Vegetables 

Triple Orange Carrots

Adapted from Jean-Georges Vongerichten "Cooking at Home."

1 Cup of fresh Orange Juice 
1+ pound fresh young Carrots, neatly peeled and trimmed to the same size.  (You can also use regular Cello Carrots, but be sure to trim them neatly and half them lengthwise). 
1 teaspoon Cumin seeds or 1/8 teaspoon ground Cumin 
1 teaspoon grated Orange zest 
1 teaspoon finely chopped Garlic 
4 Tablespoons extra virgin Olive Oil 
A pinch of Salt 
1 teaspoon Orange Preserves 
1 teaspoon Lime or Lemon Juice 
2 Tablespoons chopped Cilantro 

Use a saucepan or skillet large enough to hold all the carrots in a single layer. Add the cumin, orange zest, garlic, oil, salt, preserves, and orange juice. Bring to a boil over medium heat. Add the carrots and cover, turning the heat to low. Cook undisturbed until the carrots are tender. Stir the lime juice gently into the carrots. Add cilantro, stir once and serve.

Deserts

Cakes, Fillings, Glazes

Filled and Glazed Orange Tea Cake

1/2 Cup Butter 
1/2 Cup Milk 
1 Cup Sugar 
2 Cups Flour 
2 Eggs 
3 teaspoons Baking Powder 
1 teaspoons pure Vanilla Extract 
1/4 Teaspoon Salt 
1/2 Cup fresh Orange Juice (app. 1 Orange) 
Zest from 1 Orange 

Sift together the dry ingredients in a separate bowl. Cream butter thoroughly, adding the sugar a little at a time, beating well. Add the yolks of eggs and vanilla, beating well. Alternately add the milk and orange juice with the dry ingredients. Mix well, but do not beat. Beat egg whites until soft peaks form and blend into mixture. Bake in a buttered and lightly floured loaf pan (8X4X3) at 350 degrees for about 45 minutes. Can also be baked in cake pans or as cupcakes at 375 for app. 20 minutes. 

Orange Filling

1/2 Cup Orange Preserves 
1/4 Cup fresh Orange Juice 
(You can substitute 1/4 Cup Sugar, 1/2 Cup Orange Juice, 2 Teaspoons Orange Zest) 
1 1/2 Tablespoons Flour 
1/4 teaspoon Salt 
1 Egg Yolk 
2 teaspoons Butter 
1 teaspoon Lemon Juice

Put preserves, juice, flour, and salt together in top of double boiler. Cook, stirring until mixed thoroughly. Add butter and egg yolk, cook until smooth and thick. Remove fromheat and add lemon juice. Split loaf cake in half horizontally. Spread filling evenly on bottom half and replace top half. Cover top with glaze and dust with powdered sugar. 

Orange Glaze 

1/4 Cup Preserves 
1/4 Cup fresh Orange Juice 
1/4 Cup powdered Sugar 
1 Tablespoon Lemon Juice, or to taste 
Extra Sugar for dusting cake

Mix together preserves, orange juice, sugar, and lemon juice over low heat. Bring to a boil. Liberally drizzle over the entire top of the cake letting it run down the sides. 

Creole Oranges

2 Cups of Sugar 
1/4 Cup Water 
1 Tablespoon Lemon Juice 
6 Oranges

Boil the sugar and water together for five minutes and add lemon juice. Peel the oranges, slice. Cook a few slices at a time in the syrup, about 1 1/2 minutes. Place on a flat dish, pour the remaining syrup over the fruit and chill on ice. Creole Oranges may be topped with whipped cream or powdered sugar. 

Beverages

Wine Spiced Oranges

6 large Pearson Ranch Premium Oranges 
1 Cup good quality Dry Red Wine such as a Burgundy or Merlot 
2 Tablespoons White Wine Vinegar 
3 Sticks Cinnamon 
3/4 Cup Sugar 

Peel the oranges. Cut each crosswise into 4 slices. Place in a shallow 2 quart container and set aside. Combine wine and remaining ingredients in a saucepan and cook over medium heat for 10 minutes. Pour over the oranges, cover, and let stand until cooled. Serve hot or cold. Makes six servings. 

Holiday Treats

Holiday Wassail

4 Cups fresh Pearson Ranch Orange Juice 
1/2 Gallon Apple Cider 
l Cup fresh Lemon Juice 
1/2 Cup Honey 

4 Sticks Cinnamon 
1 teaspoon ground Nutmeg 

Combine all ingredients in a large Dutch oven. Bring to a boil over medium heat. Reduce the heat and simmer for 10 minutes.  Discard cinnamon sticks and serve hot. 14 cups 

Crafts

Wreaths 

Dried Orange slices can be strung together on a wire wreath frame to make a fragrant wreath for your home.

Stocking Stuffers

For an old fashioned Christmas, put an Orange in the toe of your Christmas stocking. 

Pomanders

To make a pomander which will perfume a drawer or closet, cover an orange with dried cloves stuck through the peel.

Winter Citrus Scents

Dry completely the reserved orange peel from your Pearson Ranch Oranges and store in a tight container. All winter you can toss them into your fireplace fire to revive the flame and add a delicious citrus fragrance to your home.If you heat with a pot belly stove, dry the orange peel on the stove to fill your house with a delicious marmalade scent.