ORANGE RECIPES: Individual Orange Souffles . . . Clementine and Five-Spice Chicken . . . Skillet Green Beans with Orange
By: Herald Staff and Wire Reports,
Individual Orange Souffles
6 navel oranges
1 tablespoon each: unsalted butter, flour
½ cup granulated sugar
¼ teaspoon salt
4 eggs, separated
Cut off top third of each orange. Cut a thin slice off bottom so oranges stand upright. Scoop out all the pulp. Put pulp in a strainer over a bowl; press on pulp to squeeze out 1 cup of juice.
Heat oven to 400 degrees. Combine juice and butter in a medium saucepan; cook over medium-high heat until reduced by one-fourth, 10 minutes. Reduce heat; whisk in flour until a smooth paste forms. Whisk in ¼ cup plus 1 tablespoon of the sugar and salt; cook until mixture thickens, 3 minutes. Remove from heat; slowly whisk in egg yolks. Whisk until the color lightens, 2 minutes.
Beat egg whites and 1 tablespoon of sugar in a grease-free bowl of an electric mixer on medium-low 10 seconds. Increase speed to medium-high; beat until frothy, about 2 minutes. Add remaining 2 tablespoons of the sugar with mixer running. Beat until soft peaks form, 1 minute.
Gently fold the egg whites into the egg yolk/juice mixture until no streaks remain. Carefully spoon mixture into the orange shells to ½-inch below the rim of the oranges. Place the shells on a baking sheet; place in lower third of the oven. Reduce heat to 375 degrees. Bake until souffles are puffed and lightly golden, about 18 minutes. Serve before souffles deflate.
Note: Souffle also can be made in a 1½ -quart souffle dish and baked 45 minutes.
Yield: Serves 6.
Approximate nutritional analysis per serving: 150 calories, 32 percent calories from fat, 5 grams fat (2.2 grams saturated), 145 milligrams cholesterol, 140 milligrams sodium, 22 grams carbohydrates, 4.6 grams protein, 0.1 grams fiber.
Clementine and Five-Spice Chicken
8 to 10 Clementines (mandarins, honey tangerines or oranges work well, too)
¼ teaspoon Chinese five-spice powder (generous)
¼ teaspoon Szechuan peppercorns, crushed, or crushed red pepper flakes
1 tablespoon canola oil
4 large, bone-in chicken thighs (about 2 pounds total), skin removed and fat trimmed
1 teaspoon kosher or sea salt
¼ cup small fresh cilantro leaves
1 to 2 thinly sliced green onions
¼ teaspoon toasted sesame oil
Finely grate 1 teaspoon zest and squeeze 1 cup juice from 6 to 8 Clementines. Slice the remaining 2 Clementines into ¼-inch-thick round slices. Cut the peel off, discard and set the rounds aside.
In a small bowl, combine the zest, juice, five-spice powder and peppercorns or pepper flakes.
In a large nonstick skillet, heat the canola oil over medium-high heat. Season chicken with salt. Cook the chicken, turning frequently, until browned on both sides, about 5 minutes. Pour in the juice mixture and bring to a simmer. Reduce the heat to maintain a simmer, cover and cook the chicken until just cooked through, 16 to 18 minutes.
When the chicken is done, transfer to a plate and tent with foil to keep warm. Increase the heat to high and cook the sauce, stirring often, until thickened and reduced to ½ to 2/3 cup, 2 to 4 minutes. Stir in the Clementine slices, cilantro, green onions and sesame oil. Serve the chicken with the sauce.
Yield: Serves 4.
Approximate nutritional analysis per serving: 283 calories, (41 percent of calories from fat, 13 grams fat (3 grams saturated), 19 grams carbohydrates, 24 grams protein, 374 milligrams sodium, 81 milligrams cholesterol, 2 grams fiber.
Skillet Green Beans with Orange
1 large navel orange
2 tablespoons canola oil
1 pound green beans, ends trimmed
¾ teaspoon kosher salt, plus more to taste
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Grate zest of the orange and reserve it. Segment the orange and keep the sections and a juice in a bowl.
Heat canola oil in a large cast-iron skillet or saute pan over high heat, swirling it around so it coats the bottom thinly and evenly. When oil begins to smoke, add beans (in batches if necessary, don’t crowd the pan) and scatter ¼ teaspoon salt over them. Cook, stirring only every 1½ to 2 minutes, until the beans are half-blistered and blackened, about 8 minutes. Transfer beans to a serving platter or bowl. Lift the orange segments out of their juice, reserving juice. Scatter orange segments over the beans. Sprinkle with ¼ teaspoon orange zest over beans and oranges.
Add vinegar, olive oil and ¼ teaspoon salt to bowl of orange juice and whisk until thoroughly combined. Pour dressing over beans. Toss and season to taste with remaining salt, black pepper and remaining orange zest.
Yield: Serves 4.