{"id":34468,"date":"2013-02-26T23:50:00","date_gmt":"2013-02-26T23:50:00","guid":{"rendered":"https:\/\/blog2.halegroves.com\/ortaniques-in-cooking\/"},"modified":"2022-02-11T11:02:11","modified_gmt":"2022-02-11T11:02:11","slug":"ortaniques-in-cooking","status":"publish","type":"post","link":"https:\/\/www.halegroves.com\/blog\/ortaniques-in-cooking\/","title":{"rendered":"Ortaniques in Cooking"},"content":{"rendered":"

Ortaniques<\/a> can make some of your favorite dishes taste even better. <\/span>These hybrid citrus are the cross between a sweet orange and a tangerine – part of the ?tangor? family. <\/span>The sweetness from the orange and the intense flavors from the tangerine combine to make what many believe are the finest tasting of all citrus: <\/span>ortaniques. <\/span>And while these tasty treats are delicious to eat out of hand, adding them to some of your favorite recipes can make your dishes taste even better. <\/span><\/p>\n

The juice from ortaniques is the perfect addition to salad dressing. <\/span>A citrus vinaigrette instantly bring sunshine to any salad. <\/span>Combine white wine vinegar, Dijon mustard, ortanique juice, ortanique zest and extra virgin olive oil. <\/span>Season with kosher salt and freshly cracked pepper. <\/span>This dressing can be added to a mixture of field greens, thinly sliced red onion, toasted pecans or walnuts and crumbled goat or feta cheese. <\/span>Delicious as is or considering adding grilled chicken breast or fish for an entree salad. <\/span><\/p>\n

Ortanique juice is also a great addition to marinades. <\/span>The acidity of the juice helps to tenderize the meat and the natural sugars and flavonoids add depth. <\/span>Try marinating chicken or pork in an ortanique marinade. <\/span>Combine 1\/3 cup of your favorite olive oil or grapeseed oil with the juice of three to four ortaniques in a zip-top plastic bag. <\/span>Add a few sprigs of your favorite herb or combination of herbs (thyme, rosemary, Italian parsley, sage are all good choices). <\/span>Season with kosher salt and freshly cracked black pepper. <\/span>Add your favorite cut of chicken or pork and allow to marinate at least 30 minutes or up to three hours in your refrigerator. <\/span>Remove from marinade (discarding marinade) and grill until fully cooked. <\/span>Place on serving platter and garnish with ortanique slices.<\/p>\n

Ortaniques are also a great ingredient for dessert<\/a>. <\/span>You can dress up a simple pound cake by making an ortanique glaze by combining ortanique juice, ortanique zest and confectioners’ sugar. <\/span>Poke holes in the top of the cake with a toothpick and slowly pour the glaze over the cake. <\/span>Allow the glaze to set, slice and serve with a dollop of whipped cream and a mint leaf garnish. <\/span>Or, for a delicious treat for kids of all ages, try an ortanique milkshake. <\/span>In a blender, combine ortanique zest and juice with vanilla ice cream, orange sherbet, milk and vanilla extract. <\/span>Process until smooth, pour into glasses and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ortaniques can make some of your favorite dishes taste even better. These hybrid citrus are the cross between a sweet orange and a tangerine – part of the ?tangor? family. The sweetness from the orange and the intense flavors from the tangerine combine to make what many believe are the finest tasting of all citrus: ortaniques. And while these tasty treats are delicious to eat out of hand, adding them to some of your favorite recipes can make your dishes taste even better. The juice from ortaniques is the perfect addition to salad dressing. A citrus vinaigrette instantly bring sunshine to any salad. Combine white wine vinegar, Dijon mustard, ortanique juice, ortanique zest and extra virgin olive oil. Season with kosher salt and freshly cracked pepper. This dressing can be added to a mixture of field greens, thinly sliced red onion, toasted pecans or walnuts and crumbled goat or feta cheese. Delicious as is or considering adding grilled chicken breast or fish for an entree salad. Ortanique juice is also a great addition to marinades. The acidity of the juice helps to tenderize the meat and the natural sugars and flavonoids add depth. Try marinating chicken or pork in an ortanique marinade. Combine 1\/3 cup of your favorite olive oil or grapeseed oil with the juice of three to four ortaniques in a zip-top plastic bag. Add a few sprigs of your favorite herb or combination of herbs (thyme, rosemary, Italian parsley, sage are all good choices). Season with kosher salt and freshly cracked black pepper. Add your favorite cut of chicken or pork and allow to marinate at least 30 minutes or up to three hours in your refrigerator. Remove from marinade (discarding marinade) and grill until fully cooked. Place on serving platter and garnish with ortanique slices. Ortaniques are also a great ingredient for dessert. You can dress up a simple pound cake by making an ortanique glaze by combining ortanique juice, ortanique zest and confectioners’ sugar. Poke holes in the top of the cake with a toothpick and slowly pour the glaze over the cake. Allow the glaze to set, slice and serve with a dollop of whipped cream and a mint leaf garnish. Or, for a delicious treat for kids of all ages, try an ortanique milkshake. In a blender, combine ortanique zest and juice with vanilla ice cream, orange sherbet, milk and vanilla extract. Process until smooth, pour into glasses and serve.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[48],"tags":[],"class_list":["post-34468","post","type-post","status-publish","format-standard","hentry","category-fruit-facts"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/posts\/34468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=34468"}],"version-history":[{"count":1,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/posts\/34468\/revisions"}],"predecessor-version":[{"id":39590,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/posts\/34468\/revisions\/39590"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=34468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/categories?post=34468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=34468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}