Seville Oranges
Posted: 19 February 2010 06:46 PM   [ Ignore ]
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I just bought a bunch of seville oranges from a middle eastern market near me. I had never seen them in any market before so when I came across them I bought several pounds. They were $1.49 a pound. (Is that expensive?) The thing is I don’t like orange flavoring very much, and I don’t like orange-chocolate combo. I think I will like orange curd, so I may use the oranges to make curd.

My 1st question is can I freeze the orange curd and for how long. I read on another thread that someone has frozen lemon curd w/ no apparent change in texture or flavor. Is orange the same?

2nd question. Any other ideas on what I can do with the seville oranges besides make marmalade.

Thanks.

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Posted: 19 February 2010 07:08 PM   [ Ignore ]   [ # 1 ]
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If you have the P&PB;, you can make the love for three oranges tart—or even just an orange curd tart.

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Posted: 19 February 2010 07:10 PM   [ Ignore ]   [ # 2 ]
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and you can use orange curd to make ice cream or butter cream for a yellow cake.

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Posted: 19 February 2010 07:17 PM   [ Ignore ]   [ # 3 ]
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... or just replace the ganache in the true orange genoise with something else—whipped cream would be good or a buttercream.

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Posted: 19 February 2010 07:25 PM   [ Ignore ]   [ # 4 ]
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Matthew - 19 February 2010 11:10 PM

and you can use orange curd to make ice cream or butter cream for a yellow cake.

ooh ice cream sounds nice. THanks.

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Posted: 19 February 2010 11:24 PM   [ Ignore ]   [ # 5 ]
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I have frozen orange curd with very good results. If you want very intense orange flavor you might need to stir in a little fresh orange zest after thawing as the flavor gets a bit more mellow. But maybe the mellow flavor will be what you like.

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Posted: 20 February 2010 11:45 AM   [ Ignore ]   [ # 6 ]
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You can also make Biscuit de Savoie (from The Cake Bible). Then fill it with Mousseline Orange Curd. I’ve made Biscuit de Savoie and use Raspberry Mousseline - it was heavenly.

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Posted: 23 February 2010 06:56 PM   [ Ignore ]   [ # 7 ]
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I just made orange curd (from Rose’s Heavenly Cakes - the True Orange Genoise) with Seville orange juice, and zest from a combo of bergamot and navel oranges. It is without a doubt the most deeply flavored, squeal-inducing curd I have ever tasted. I have to drop the spoon in sudsy water to keep myself from tasting it too much.
You will be happy if you make that! If you don’t have RHC, Rose has her new and improved (from the Cake Bible) curd instructions on the blog.
also, if you don’t like the orange and chocolate combo, orange and almond is another classic. It would be fantastic with almond cake. Or a frangipane tart - or the Love for 3 Oranges Tart as suggested above, with toasted almonds.

Ooh, also with plain yogurt and blueberries…..

P.S. You got a good price on the oranges.

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