Sweet-and-Sour Marmalade-Glazed Oven-Baked Chicken (Photo/Faith Kramer)
Sweet-and-Sour Marmalade-Glazed Oven-Baked Chicken (Photo/Faith Kramer)

Orange you glad to be tasting these citrusy recipes?

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After growing up in Florida and eating oranges by the bag, Jamie Schler found her craving for citrus fruit followed her to Europe, where she has lived for the past three decades (in France and Italy).

The result is “Orange Appeal: Savory and Sweet,” Schler’s first cookbook. She brings her experience as a culinary guide, food writer and lifelong citrus eater to recipes for salads, main courses, desserts and more. All of them use different types of oranges and orange flavorings.

Since California is expected to produce some 70 million cartons of oranges during the 2017-18 season, I thought this cookbook might have some appeal here in the Golden State.

Schler, who is Jewish, comes across in “Orange Appeal” just as she is in real life: creative, caring, concerned and charming. These recipes have been adapted for space and style.

Sweet-and-Sour Marmalade-Glazed Oven-Baked Chicken

Serves 6

Adapted from “Orange Appeal”

  • 2 Tbs. vegetable oil plus extra for pan
  • 2 large shallots, chopped
  • ½ tsp. ground dried ginger
  • ½ cup white wine vinegar
  • ⅔ cup soy sauce
  • 1 cup orange marmalade
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 6 bone-in, skin-on chicken thighs with legs, or large cut-up chicken

Heat oil in saucepan. Sauté shallots over medium heat until golden. Stir in ginger then vinegar. Boil until reduced by half. Add soy sauce, marmalade, salt and pepper. Stir until smooth. Boil, then lower heat and simmer for 15 minutes. Remove from heat. Let cool.

Place chicken in a wide, shallow bowl. Completely submerge chicken in marinade. Cover. Refrigerate for several hours or overnight.

Heat oven to 425 degrees. Line a large baking pan with foil. Oil foil. Arrange chicken in single layer. Spoon just enough marinade over each piece to cover. Put in oven. Immediately place remaining marinade in saucepan. Boil. Remove ¼ cup of the boiled marinade. Use to brush on the chicken once or twice as it bakes. Return remaining marinade in pan to a simmer until reduced and thickened to about ½ to ⅔ cup.

Bake chicken for 35-45 minutes until cooked through. Pour thickened marinade over chicken and serve.

Glazed Blood Orange Yogurt Loaf Cake

Serves 8-10

Adapted from “Orange Appeal”

  • Butter for pan
  • 1½ cups flour plus extra for pan
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup plain, full-fat yogurt (regular or Greek)
  • 1 cup sugar
  • 3 large eggs
  • Zest from 3 blood oranges
  • ½ tsp. vanilla extract
  • ½ cup vegetable oil
  • Syrup (see below)
  • Glaze (see below)

Heat oven to 350 degrees. Grease a 9-by-5-by-2½-inch (or 8-cup) loaf pan with butter, line with parchment paper and flour the sides of the pan.

Whisk together flour, baking powder and salt. In large bowl, whisk together yogurt, sugar, eggs, zest and vanilla until smooth. Slowly whisk in previously mixed dry ingredients until just combined. Slowly blend in oil until well combined. Pour batter into pan and bake 45-50 minutes, or until center of cake is moist but set and tester comes out clean.

Prepare syrup while cake bakes. When cake is done, remove to rack placed over baking sheet. After 10 minutes, run a knife along pan edges to loosen cake. Turn out of pan, discard parchment paper and set upright on rack. Immediately brush warm syrup over top, allowing it to soak top and run down sides of loaf. Cool completely. Prepare glaze. Drizzle over top and sides.

Syrup: Combine 1 Tbs. sugar and ⅓ cup blood orange juice over low heat. Cook until sugar is fully dissolved. Cool slightly.

Glaze: Stir 2 Tbs. blood orange juice into 1 cup confectioners’ sugar until smooth.

Faith Kramer
Faith Kramer

Faith Kramer is a Bay Area food writer and the author of “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen.” Her website is faithkramer.com. Contact her at [email protected].