My mom orders our groceries online, and they get delivered the next day. When you order something, you can, naturally, specify how many you want to order. She usually gets 2 cartons of orange juice, and that’s enough for the week. When she was ordering, though, she tried to change a “1” to a “2” and it accidentally read as “12.” So we now have 12 cartons of orange juice crowding up our fridge.
So what can we do with it? Any recipes, preferably using LOTS of juice? It can be a food or a beverage recipe (we don’t usually do cocktails or anything like that, but I can certainly give it a whirl if I like the look of a recipe). We’d just like to use it all up before it all goes bad.
We go through orange juice fast in my house because we found a recipe for sharkbites. A shot of rum, a splash of grenadine and fill 'er up with orange juice. I usually put an icecube in because I am classy but you don’t have to. Plus hey, vitamin C.
Freeze most of it in single serving sizes, defrost when you want juice, or whir in a blender while still frozen to make slushes. You can add other stuff to the slushes, too. Or make juice ice pops from them, get some little plastic doohickeys for making homemade popsicles. OJ makes incredibly refreshing frozen treats.
My mum has a popsicle set she got at one of those kitchen gadget stores. Freezing orange juice on a stick is a great summer treat! Better than the store bought ones, IMO.
Well, yeah. Any or all of those. I’m sure that I could turn into a serious boozaholic with almost no effort, especially if the booze was rum or tequila. One of the happiest days of my life was when I discovered mudslides.
This, plus make O.J. Ice cubes. You can store in a ziplock bag once frozen. Throw a few in a smoothie or in just about any drink you want cold, cept maybe iced coffee. Also they’d be the perfect size for using in recipes.
Orange ice pops are a great idea, given that they will keep for a long time and it’s summer. I suspect that the addition of vodka will add to OJ’s best if used by date as well.
May I suggest orange julius? Very tasty (not alcoholic) beverage.
And of course you can always resort to the “home gardner has too many zucchinis!” defense of “go door to door offering extras to neighbors”…
On this week’s Iron Chef, Bobby Flay cooked chunks of pork shoulder in a pressure cooker, covered in spices and orange juice. The acid helped tenderize the tough meat as it cooked, and of course there was the flavor. If you like orange beef from Chinese restaurants, I bet you could run with a similar idea with a tough cut of beef, OJ and a crockpot.
Then mix that half and half with cheap red wine and add a can each of Kern’s Strawberry and Peach nectar. Make great sangria - and you can also make sangria pops or cubes
I had a great lunch in Grenada a few years ago, and I’ve tried making it a few times myself with decent results.
Start the sauce first, orange juice, mustard, and a bit of fresh ginger; reduce it down to a good sauce-y consistency.
Take a chicken breast and cut it in half (lay it flat on a cutting board, and cut parallel to the board), dredge it in an egg wash and then in flakes of coconut, then pan fry. It will take a while to find just the right setting for your stove. It’s very easy to burn the coconut. Ideally, it should reach a nice golden brown.
Pour the sauce over the chicken. Maybe serve it with rice and a tropical fruit, like mango or guava.
