Orange Fennel Water Recipes

ORANGE-FENNEL WATER

Orange-Fennel Water image

Provided by Food Network Kitchen

Time 4h10m

Yield 2 quarts

Number Of Ingredients 0

Ingredients

Steps:

Place 1 thinly sliced orange and the coarsely chopped stalks and fronds from 1 bulb fennel in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh fennel, fronds and orange slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

ORANGE-BRAISED FENNEL

Orange-Braised Fennel image

Serve this dish alongside our Roasted Wild Striped Bass.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 6

Ingredients

2 bulbs fennel, trimmed (1 1/2 pounds)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
Coarse salt and freshly ground pepper
1/2 cup dry white wine

Steps:

With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

ORANGE FENNEL SALAD

Orange Fennel Salad image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ORANGE AND FENNEL SALAD

Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

ORANGE, FENNEL AND GARLIC MARINATED OLIVES

Orange, Fennel and Garlic Marinated Olives image

Categories Garlic Olive Marinate No-Cook Vegetarian Orange Fennel Chill Vegan Gourmet

Yield Makes About 4 1/4 Cups

Number Of Ingredients 7

Ingredients

4 cups mixed Italian olives* such as Alfonse, Gaeta, and Sicilian, drained
1/4 cup caper berries*, drained
2 tablespoons extra-virgin olive oil
1 tablespoon julienne strips orange zest
1 teaspoon fennel seeds, crushed
1 large garlic clove, sliced
Mixed Italian olives and caper berries are available at specialty foods shops.

Steps:

In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.

ORANGE AND FENNEL POACHED SOLE

Orange and Fennel Poached Sole image

Categories Citrus Fish Poach Quick & Easy Low Cal Wheat/Gluten-Free Orange Fennel White Wine Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

1/4 cup fresh orange juice
1/4 cup dry white wine
1 tablespoon white-wine vinegar
2 shallots, chopped fine
1/2 teaspoon fennel seeds
2 strips of orange zest, removed with a vegetable peeler
1/2 cup water
2 sole or orange roughy fillets (about 1 pound)
1 tablespoon unsalted butter

Steps:

In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated. Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes. Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered. Boil the poaching liquid until it is reduced to about 1/3 cup, remove the skillet from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it through a fine sieve over the sole.

ORANGE-FENNEL-OLIVE RELISH

Orange-Fennel-Olive Relish image

Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.

Provided by Riley Wofford

Categories Gluten-Free Recipes

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 oranges
1/2 cup thinly sliced fennel
12 chopped oil-cured olives
1/4 cup torn fresh mint leaves
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Grate 1 teaspoon orange zest, then remove peel and pith from oranges. Holding fruit above a bowl, use a small paring knife to cut between membranes and remove segments. Squeeze 1 tablespoon juice from membranes into a bowl.
Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve.

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