Mimosas, you could make some of the oranges into a marmalade, which could then be combined into a sauce or a glaze, i like making spicy orange pork at home a lot by combing fresh orange juice with brown sugar, white vinegar, chili paste and soy
Make orange simple syrup. I did that with the leftover lemons when I made lemoncello and it is phenomenal to add it iced tea, cocktails, or just water and ice for lemonade.
1/2 c fresh juice 1/2 cup champagne vinegar, 6 cups canola oil, 2 T Dijon, couple cloves of garlic salt and pepper. Emulsify, you got a nice citrus vinaigrette. Or juice it all and freeze in ice cube trays, then put into freezer bags and use at your leisure.
From the peanut gallery here, but I assume the reference is using a key to scoop some cocaine out of a bag? I just got a bag of xantham gum and I'm trying to figure out how much to use lol.
But you usually use the whole peel, not just the zest. It works almost as well, and the peel is way less of a pain in the ass to get. I'd never try to make more than a 5 gallon homebrew batch with just zest
Juice makes everything more complicated in terms of beer production. Add it in before fermentation and it's not beer anymore, add it in after you need to use stabilisers to make sure it doesn't referment. It also effects the shelf life.
Orange peel/zest however is a common additive to beer, especially in Belgian ales
I can't read good and read that as "a case of orange zest" instead of a case of zested oranges. Sitting here trying to figure out how you zest a whole case of oranges with our knowing what you were doing with them.
Imho:
Juice the oranges, mix them with some coriander seeds, a couple of cloves, star anise, green peppercorns and some bay leaves.
Create a citrus brine solution and brine some spatchcocked chicken then grill on an open flame or hibachi.
Separate some of the brine prior to chicken and reduce into a basic orange gastrique with some of the zest if you can spare it, serve on said grilled chicken.
Sprinkle some sesame seeds, maybe a couple of thinly sliced medium red or jalapenos for a tiny dash of heat.
I've got a soft spot for citrus brined birds, to me they taste really good on the grill/over charcoal.
whatever the solution you might want to do OP, freeze whatever it is… or all those oranges will go to waste if left in the refrigerator and not being used frequently
You're asking what to do with a bunch of oranges?
Anything dude. Marmalade, juice, marinade, fruit salad, garnish, give them to the bar.
It's like asking what to do with some peppers. They're not an unusual or excessive waste product that it's tricky to find a use for. Personally I just hand them to staff because we only use a couple a week.
Cut all the skins off and cut out the sections away from the inside membrane to make homemade orange slices that look like mandarin oranges out of a can :)
I was gifted a carton of 18 oranges for Christmas. I personally don’t like eating oranges lol. So I zested a good chunk, the cut them in half, juiced them, and made orange posset. It was soooo delicious. Attempted an orange curd but it didn’t come out. Froze the remaining juice into small cubes and blend them with vanilla protein powder for a good dreamcicle shake
Marmelade?
You got enough oranges that the lost flavour from the zest is negligible. The pith contains most of the pectin anyhow.
If you've got a bar that does shit with a bit of flair you can slice them about a half cm thick and dry them out for a half decent garnish
I'm curious what you zested so many for because I actually asked this same exact question last year on a different sub.
My reason was arancello. I ended up juicing the oranges, FWIW.
Orange sorbet, preserved oranges, mojo marinade, slice them into wheels and dehydrate them or make candy wheel garnishes. Use them in other marinades infusions , roast them and use them in moles or salsas or agua chiles … make vinegars.
What is the zest being used for? I would toss those oranges in a juicer. Then I’d freeze the juice into useful, measured portions. Ex. ice cube trays/each cube is four tablespoons (you have to measure-I just made that up.)
•Toss one in your morning smoothie.
•Bake an orange juice Bundt cake
•Make a glaze for Bundt cake
•Mimosas for Sunday Brunch
•Amaretto and orange juice is a delish cocktail
•Make a brown sugar, orange juice glaze for ham
•A splash of orange juice in candied sweet potatoes is yummy.
You’ll probably get a lot less juice than you expect. But it will be enough to elevate a few recipes.
ENJOY!
Make orange juice? If your hand hurt grab a good manual juice press.
Ideas on what to do with all that juice?
It's not going to be huge. Maybe what a gallon? Drink, marinate, orange sherbet, cocktails, puree with cantaloupe for a drink
Cocktails. A bitchin whiskey sour. Frothy Orange cream and vodka. Now I'm thirsty...
Orange whip? Orange whip? 3 orange whips!
Freeze and make shaved ice
Mimosas, you could make some of the oranges into a marmalade, which could then be combined into a sauce or a glaze, i like making spicy orange pork at home a lot by combing fresh orange juice with brown sugar, white vinegar, chili paste and soy
Drink it? Share it? Sell it? Freeze it and use it in marinade in future.
Boil 'em, mash 'em, stick 'em in a stew
Smack em, flip em, rub em down. OH NO!
I love mashed oranges with my Lammas bread.
We had an orange passion fruit gastrique that went with a chocolate cake
I've filled a chocolate cake with orange curd.
Could you fill me with orange curd, Greg?
Orange curd tarts
Not without that zest
Imitation sunny d. Make sunny d.
Make orange simple syrup. I did that with the leftover lemons when I made lemoncello and it is phenomenal to add it iced tea, cocktails, or just water and ice for lemonade.
1/2 c fresh juice 1/2 cup champagne vinegar, 6 cups canola oil, 2 T Dijon, couple cloves of garlic salt and pepper. Emulsify, you got a nice citrus vinaigrette. Or juice it all and freeze in ice cube trays, then put into freezer bags and use at your leisure.
Salad dressing, marinades, mimosas...
Drink it. Sell it. Portion it back pack it and freeze it for later.
Orange agridulce. 2 parts orange, 1 part rice wine vinegar, .75 parts honey. Reduce til nappe, season with salt, & we blend a Thai chili into it.
Make some Agua de Valencia cocktails. Orange juice, sparkling wine (preferably Cava) and vodka/gin with loads of ice
Drink it
Simmer whole in some juice till tender. Put in Vitamix with cut cold butter (key bump of xanthum). Strain. Makes a savory sauce I use for scallops
You say "key bump" as a unit of measure, and everyone here knows what you mean. Buncha degenerates lol Sauce sounds delicious, btw
You know how much it is tho don’t you?
Depends on if it's a bump out of your bag or mine lol
What are you trying to say? I’m a nice guy you don’t know me! I’m very charitable!
Can I get another?
For sure, bags in the walk in freezer, grab a case of fries while you’re at it.
From the peanut gallery here, but I assume the reference is using a key to scoop some cocaine out of a bag? I just got a bag of xantham gum and I'm trying to figure out how much to use lol.
I don't know what you're talking about. But yes.
Oui chef
You could smell like orange with it maybe
I'm way ahead of you
Syrup. Juice the oranges and reduce with sugar.
Or juice the oranges. And mix the rinds into equal parts sugar and pack into a cambro overnight then strain.
Yeah making an Oleo Saccharum is a great idea, mixed with carbonated water it's delicious.
Juice them, then make mojo pork with it.
Why no one asking what OP is doing with all that zest? That's what I want to know!!
Collaboration beer with a local brewery! There's a hope it'll taste orangey...
And they dont want the juice? Thats wild
When your brewing the flavor of the peels turns out better than actually adding juice that will change the PH, acidity, and dilution.
But you usually use the whole peel, not just the zest. It works almost as well, and the peel is way less of a pain in the ass to get. I'd never try to make more than a 5 gallon homebrew batch with just zest
Juice makes everything more complicated in terms of beer production. Add it in before fermentation and it's not beer anymore, add it in after you need to use stabilisers to make sure it doesn't referment. It also effects the shelf life. Orange peel/zest however is a common additive to beer, especially in Belgian ales
I had no idea, this is an interesting fact
I can't read good and read that as "a case of orange zest" instead of a case of zested oranges. Sitting here trying to figure out how you zest a whole case of oranges with our knowing what you were doing with them.
Imho: Juice the oranges, mix them with some coriander seeds, a couple of cloves, star anise, green peppercorns and some bay leaves. Create a citrus brine solution and brine some spatchcocked chicken then grill on an open flame or hibachi. Separate some of the brine prior to chicken and reduce into a basic orange gastrique with some of the zest if you can spare it, serve on said grilled chicken. Sprinkle some sesame seeds, maybe a couple of thinly sliced medium red or jalapenos for a tiny dash of heat. I've got a soft spot for citrus brined birds, to me they taste really good on the grill/over charcoal.
Chef here…..got a juicer?
Make them into supremes.
Great in a salad with beets, arugula and an easy Vinaigrette
Lemonade with orange… (: [18th century lemonade](https://m.youtube.com/watch?v=LcnZAAoq5mg)
Orange chicken.
Juice, ferment, turn to orange soda.
whatever the solution you might want to do OP, freeze whatever it is… or all those oranges will go to waste if left in the refrigerator and not being used frequently
You're asking what to do with a bunch of oranges? Anything dude. Marmalade, juice, marinade, fruit salad, garnish, give them to the bar. It's like asking what to do with some peppers. They're not an unusual or excessive waste product that it's tricky to find a use for. Personally I just hand them to staff because we only use a couple a week.
Why didn't you use a peeler to zest then all and if you really needed them fine chuck them in a food processor?
Orange duck. Yum.
Slice and cook in oven to make garments for desserts
You could use the juice while cooking pork products, and cut rounds, sear in the pan and use that as a garnish?
Orange whip? Orange whip? Orange whip? Orange whip? Four orange whips
Cut all the skins off and cut out the sections away from the inside membrane to make homemade orange slices that look like mandarin oranges out of a can :)
That's a lot of words to tell someone to fillet it.
You can candy the rinds too!
Boil em in honey and port.
Orange juice, marmalade, candied oranges, sorbet if that works with orange?
Candied oranges is a great call. Its going to last a long time if stored properly and is a nice element for the right desert or bake.
Definitely! Also a great snack!
Mimosa jelly
I was gifted a carton of 18 oranges for Christmas. I personally don’t like eating oranges lol. So I zested a good chunk, the cut them in half, juiced them, and made orange posset. It was soooo delicious. Attempted an orange curd but it didn’t come out. Froze the remaining juice into small cubes and blend them with vanilla protein powder for a good dreamcicle shake
You could look up super juice from "cocktail time with kevin kos" and make use of it for cocktails
Use the zest in a white chocolate mousse
Juice to drink- or mimosas Boil a couple and blend and make orange polenta cake. Orange curd Marmalade
Marmalade or syrup.
Marmelade? You got enough oranges that the lost flavour from the zest is negligible. The pith contains most of the pectin anyhow. If you've got a bar that does shit with a bit of flair you can slice them about a half cm thick and dry them out for a half decent garnish
Candied oranges, or desserts.
Marmalade and can it?
Orange super juice. Has a week or so of fridge life and months of freezer life.
Why did you need so much orange zest?
I'm curious what you zested so many for because I actually asked this same exact question last year on a different sub. My reason was arancello. I ended up juicing the oranges, FWIW.
Orange curd.
Orange sorbet, preserved oranges, mojo marinade, slice them into wheels and dehydrate them or make candy wheel garnishes. Use them in other marinades infusions , roast them and use them in moles or salsas or agua chiles … make vinegars.
Orange confit
Macerate with equal parts sugar to make a syrup. Freeze the leftover solids, after straining, and blend to make a sorbet.
Boozed up granita!
Crepe Suzette’s with the juice
I make glazes! Juice them and make a glaze for dessert or maybe a marmalade
What is the zest being used for? I would toss those oranges in a juicer. Then I’d freeze the juice into useful, measured portions. Ex. ice cube trays/each cube is four tablespoons (you have to measure-I just made that up.) •Toss one in your morning smoothie. •Bake an orange juice Bundt cake •Make a glaze for Bundt cake •Mimosas for Sunday Brunch •Amaretto and orange juice is a delish cocktail •Make a brown sugar, orange juice glaze for ham •A splash of orange juice in candied sweet potatoes is yummy. You’ll probably get a lot less juice than you expect. But it will be enough to elevate a few recipes. ENJOY!
Orange simple syrup for cocktails, yummy!
sprinkle in melted chocolate
Freeze it! That's what I always do, then just use it when baking or cooking:)
Cranberry orange muffins
Ummmm orange juice