Chef Klancy Miller shows us some of her favorite recipes that incorporate orange juice.
We all love a good glass of OJ with our brunch, but it’s important to know that the sweet, succulent orange has far more innovative culinary applications beyond your standard mimosa. In fact, the bright sweetness of everyone’s favorite winter citrus pairs quite beautifully with a number of flavors throughout the day.
Chef Klancy Miller, author of “Cooking Solo: The Fun of Cooking for Yourself,” stopped by the VICE kitchen and showed us some of her favorite recipes that incorporate orange juice. Bright, ebullient, and downright delicious, these three recipes are surprisingly simple to make and even easier to eat.
Gluten Free Gingerbread Cake With an Orange Glaze
Gingerbread, with its punchy, dark spice gets along swimmingly with the bright, gooey orange juice glaze, that seems to infiltrate every nook and cranny of this luscious cake. Rich, moist and honestly, just so damn good, this gluten-free cake recipe is perfect for gray winter days and a big cup of chai.
For the Cake
1 cup finely ground almond meal flour
2/3 cup white rice flour
1 ¼ tsp baking soda
3 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp allspice
¼ tsp ground cloves
½ tsp salt
2 tsp fresh ginger, finely minced
1 tsp orange zest, finely grated (I use a microplane to grate the orange)
¾ cup light brown sugar (packed)
2 tablespoons blackstrap unsulphured molasses
½ cup boiling water
½ unsalted butter, melted
For the Glaze
1 cup Orange Juice
2/3 cup confectioner’s sugar
1 tsp grated orange zest
9-inch round non-stick cake pan
Set the oven to 350. Melt some butter on the stove and coat your nonstick cake pan. Place in the fridge to set.
Measure out and combine dry ingredients, spices orange zest, and grate in a large bowl. In a separate, medium-sized bowl, combine the eggs and brown sugar until combined. Pour in the molasses and whisk until fully incorporated. Pour your mixture into the bowl of dry ingredients, stirring with a wooden spoon or rubber spatula.
Finally, add your orange juice until fully incorporated. The batter should be thick and should smell insanely good.
Pour the melted butter into the batter, stirring until well-combined. Finally, pour in the boiling water, whisking until fully incorporated into the batter.
Pour the batter into the butter-set cake pan and bake in the oven for 36-40 minutes, or until the sides begin to pull away from the sides of the pan.
Give the cake a good ten minutes or so to chill out before unmolding it.
In the meantime, make dat glaze. In a medium bowl, combine the ingredients, whisking until well combined and the fragrant, lovely smell of citrus slams you in the nostrils.
And finally, once the cake is unmolded, revel in that money shot as you pour the glaze over the warm, spicy cake.
Top with fresh or candied oranges or enjoy as is. Either way, you’re going to be eating more than one piece, that’s for sure.
Lassi is a yogurt-based drink whose origins can be found in the Indian subcontinent. It can either be savory or sweet, depending on whether or not the recipe employs the use of fruit as opposed to more savory ingredients. With tons of fresh mango and a splash of orange juice, this recipe is super simple to make and extremely refreshing, finishing with a subtle kick from the heat of the cayenne pepper.
1 large, ripe mango
1 cup plain Greek yogurt
Pinch of cayenne pepper
Juice of ¼ lime
1 cup orange juice
Peel mangoes and chop into medium-sized cubes. Add mangoes to the blender with the lime juice, yogurt, cayenne and orange juice.
Combine your ingredients in a high-powered blender and combine until completely smooth.
Top with a pinch more cayenne if you want a bit more kick.
Salmon with Scallion Orange and Soy Marinade
Fatty and rich, salmon often benefits from a pop of herbaceousness and citrus. But instead of the proverbial lemon squeeze, Miller utilizes the sweet acidic notes of orange juice in this recipe. Aided by the green onions and fresh cilantro for a beautiful pop of color and accent of freshness, this colorful dish is super satisfying and easy to make.
1 lb salmon
1 tbsp soy sauce
1 bunch scallions, chopped
2 tbsp cup Orange marmalade
1 lime, cut in half
1 tbsp cup melted coconut oil
1 cup orange juice
Set the oven to 380. Line a sheet pan with parchment paper.
Add the coconut oil to a small skillet and saute the scallions over medium heat until wilted and slightly browned.
In a small bowl, combine the marmalade marmalade, soy sauce, and orange juice. Whisk to combine.
Place the salmon, skin-side down, on the pan. Sprinkle the salmon with a pinch of salt and half a lime, then with the marinade. Spoon the scallions evenly over the top. Evenly distribute the orange juice over the salmon.
Bake uncovered for approximately 14-16 minutes. Top with fresh cilantro for garnish and serve with the remaining lime half if desired. And if you’re one of those freaks who hates cilantro, you’re really missing out on the herbaceous punch it packs.
Photographer: Matt Vega
This article is part of a paid series uncovering Tropicana Orange Juice, exploring the ingredient's culinary and health versatility for your everyday life.