Nagpur Orange Granita to Jingle Mingle Salad: Quick orange recipes you must try
Updated On: 06 December, 2023 06:35 PM IST | Mumbai | Aakanksha Ahire
Who doesn’t love a good tangy and pulpy orange? While it tastes best in its raw form, if you wish to tingle your tastebuds, we bring you orange recipes with a fresh twist
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Oranges add great taste to a variety of dishes from salads to cakes and candies. Photo Courtesy: Chef Bharati Mhatre/Chef Rajdeep Rana
This refreshing fruit adds great taste to a variety of dishes from salads to cakes and candies. Loaded with freshness and a beautiful blend of tangy and sweet taste, oranges are a great way to brighten up a meal table. Now, with the official season of the fruit going on, we thought of adding some zest to your mundane diet. While the fruit tastes heavenly in its original form, we asked chefs for orange recipes that give a unique twist to this universally loved fruit.
If you are in for some fun this winter and wish to tingle your tastebuds, bring out your cutlery and get started.
Glazed Cranberry Orange Scones
Ingredients:
Refined flour - 250 gm
Sugar - 100 gm
Baking powder - 2 1/2 tsp
Salt - 1/2 tsp
Orange zest - 2 tsp
Unsalted butter (Frozen) - 113 gm
Egg large - 1
Heavy cream - 120 ml
Vanilla extract - 1 tsp
Cranberries - 125 gm
Confectioner’s sugar (for glaze) - 1 cup
Orange juice (for glaze) - 30-45 ml
Method:
1. Whisk refined flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a grater. Add it to the flour mixture and combine until the mixture comes together in pea-sized crumbs.
2. Whisk half a cup of heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix until everything appears moistened.
3. Make the dough into a ball. The dough will be sticky. If it’s too sticky, add a little more flour. Add about two more tablespoons of heavy cream if it seems too dry. Press into an eight-inch disc and, with a sharp knife or scraper, cut into eight wedges.
4. Brush scones with remaining heavy cream; sprinkle with coarse sugar for extra crunch. Place scones on a lined baking sheet and refrigerate for at least 15 minutes.
5. Meanwhile, preheat oven to 204°C.
6. Line a large baking sheet with parchment paper or a silicone mat. After refrigerating, arrange the scones about two to three inches apart on the prepared baking sheet.
7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow it to cool for a few minutes as you make the glaze.
8. For making the glaze, whisk the confectioner’s sugar and orange juice together. Add a little bit more confectioner’s sugar to thicken or more juice to thin. Drizzle over scones.
Recipe by Chef Ravi Kant, executive chef, The Lalit New Delhi
Nagpur Orange and Kafir Lime Granita
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