New Castle News

Lugene Hudson

January 27, 2012

Culinary Conversation: It’s time to get your orange on

NEW CASTLE — Life is about routines.

Get up, shower, have coffee, get dressed and go to work.

Most of us probably eat the same type of breakfast every day. Some skip it all together.

For me, breakfast — considered the most important meal of the day — revolves around a sustaining protein. However, no matter what I have for lunch, there’s a constant. It includes an orange, which is my favorite fruit and one I never tire of.

Oranges are the most commonly grown tree fruit in the world, I learned from online research.

The trees are widely cultivated in tropical and subtropical climates. In 2008, 68.5 million tons of oranges were grown worldwide, primarily in Brazil, and California and Florida. Much is processed to extract orange juice.

My mother used to say that an orange tasted good when nothing else did. It was her “go-to” food when she didn’t feel at her best.

It got me to thinking about a recipe from home economics class at Shenango called orange milk. It sounds a little unappetizing now, but at the time, it was the only combo that that got me to swallow the one dairy product I dislike. Now I realize the drink that uses only a few ingredients was actually a sort of predecessor to the Orange Julius stands that erupted in malls everywhere in the 1970s.

That led to a succession of oranginess thoughts. I had orange shorts in 11th grade, but that was a fashion faux pas I’d rather forget. But orange has found its way into movies, songs and more. There’s “The Orange Blossom Special,” “Orange Colored Sky,” “A Clockwork Orange” and of course, the Orange Bowl.

The citrus fruit itself is a favorite in so many recipes and it was hard to decide which ones to include today.

The cake is one I have made often. I first used a blender but changed to electric mixer. Take my word for it — the cake is delicious.

And remember —  Culinary Conversation is always glad to hear from you. Please keep your letters and e-mails with recipes coming.

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Lugene Hudson
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