[food] ... oh... dear

[kaberett]

Today. We received. Accidentally. Another delivery of 2 kg of blood oranges and 7 litres of milk.

Dinner, which I had previously planned, already included fennel and blood orange salad (plus bonus green beans) and some more of our second round of blood orange & ricotta cake.

Already on the list: Kardemummebullar, to use up milk (possibly with bonus orange zest?!). Blood orange and cardamom jam. Probably a batch of rice pudding (which as a bonus will also help to use up the half litre of double cream), though it will mostly need freezing because Adam doesn't think rice pudding is a good time.

Suggestions, please? Before I resort to A Lot Of Very Fancy Orange Juice?

Comments

[lnr]

Some sort of orange sponge with custard?

[kaberett]

Contemplating!

[angelofthenorth]

Can you get vegetarian rennet anywhere and make junkets?

[kaberett]

I actually have some veg rennet in the cupboard and "idk more experimental cheese" is definitely a thought that has been kicking around...!

[shanaqui]

...what is going on with these accidental deliveries, though?!

I have pointed Lisa at this entry in case they can think of anything to do with your... windfall...

[kaberett]

Alas, someone who sometimes sends us deliveries from this veg box company has been Having Difficulty swapping the address back to their own...

[feywood]

Crepes use up a fair bit of milk. I usually doubly my mother's recipe and that's a solid litre all at once.

Custard?
Learn to really like bechamel?

[kaberett]

I do really like bechamel but even so I quail slightly at the prospect of That Much of it...!

Custard I am v fond of but Then I Have To Use The Whites (though I have been wanting to make amaretti anyway and have the bitter almond essence for same, hmm).

We have had one round of waffles last week. Probably it is indeed time for More Of That Sort Of Thing...

[indywind]

Instead of proper custard, you could make USA-style "pudding" or stopetop stirred custard, which is really just sweet bechamel -- starch + milk (+ optional a bit of additional fat/oil if the milk is fat free) + flavoring.
Vanilla pudding plus some jam or segments could be quite nice if you're not burned out on oranges yet.

[watersword]

Blood orange poppyseed cake? I bet blood orange granita would be great.

I seem to recall you had come to a truce with beetroot.

[kaberett]

HMM. Thank you especially for the soup recipe! Blood orange poppyseed cake also sounds like an excellent time and a welcome variation.

[azurelunatic]

Oh nooooooooo

I wonder if rosettes go well with orange jam. They're a milk batter, at least...

[kaberett]

oh, they look sort of crumpet-y! so probably yes.

probably i should just ("just") make a double batch of the cardamom-orange jam. or maybe even I want to, after all, try making a batch of cardamom-blood orange marmalade...

[ninetydegrees]

I don't know if you're into homemade yogurt to use in orange lassi, or orange vinaigrette.

[kaberett]

I am into homemade yoghurt but I am still tinkering -- I have not yet got to a point where the texture is coming out reliably.

[alexseanchai]

so did the orderer reorder and use their saved address without checking for typos?

that is so many orange and milk

[azurelunatic]

That's what I'm guessing.

[kaberett]

the orderer is someone who sometimes deliberately sends us groceries from this retailer, and despite being Very Sure they'd fixed it after the first time had... not. >_<

[starlady]

Blood orange curd.

[kaberett]

OOOH. Good shout, thank you.

[ewt]

Candied slices of blood orange.

If you can get hold of appropriate rennet, halloumi is makeable-at-home.

When Iqualuit used to get two food deliveries per year (by boat) my uncle would put oranges in the freezer, whole, and eat them every so often to help ward off scurvy. I have no idea whether this was actually nice, but I bet blood orange sorbet is delicious.

[kaberett]

I have some appropriate rennet! I have still not yet quite dared try halloumi but you are right, The Time Is Probably Nigh.

I am not much one for candied sliced citrus (candied peel is another matter) but I shall Contemplate.

(I am sorry I am so crap at replying to texts. I have been Earnestly Intending To every day this week, but... brains. As it was I had a cough and not yet a negative PCR on Wednesday, but even so. <3)

[hilarita]

You could try making the LEMON cake, but with blood oranges? https://hilarita.dreamwidth.org/273463.html

[kaberett]

ooooh. yes, thank, more variants on orange cake Good.

[forests_of_fire]

Well, you won't have to worry about not having enough Vitamin C, I guess?

[kaberett]

INDEED. >_<

[recessional]

I mean very fancy orange juice is also extremely tasty and freezes well >.>

[kaberett]

yes but THEN I WILL FEEL MORALLY OBLIGATED to hoard all of the peels and... zest them... at some point... in the future... and this is a bad plan actually >_> (& it is easier if I zest them as I go along!)

[buttonsbeadslace]

The last time I used milk and blood oranges in the same recipe, I was making crème brûlée (oh wow, my phone puts all the accent marks on there for me) following this recipe my partner requested. But that's not exactly a "using up large quantities" food. Maybe for a change of pace?

[kaberett]

oh, hmm, I have actually been contemplating making Trad crème brûlée (with the bain marie and all), so I COULD at that...

[alexwlchan]

though it will mostly need freezing because Adam doesn't think rice pudding is a good time

D:

I have no useful suggestions, I just wanted to convey my general dismay

[kaberett]

it is very sad :(

[sylvaine]

What on *earth*?!

[fyreharper]

I am somewhat curious about what the intended recipient intended to do with them! “Lots of milk and lots of oranges” is such a *specific* order.

[indywind]

I've got no novel ideas for the milk. If it was me in your shoes, I'd likely make yogurt out of a majority of it to extend the time I had to figure something out before it went bad and was wasted. And I'd probably strain much of the yogurt, Greek style, so it took up less space while I was saving it to figure out what to do with it, and make ricotta with the strained whey and use the yogurt in curries or recipes calling for cream or sour cream: stroganoff, creamed whatever veg, enchilada casserole, so on.

I've just waded through probably 10ish kg of mostly Meyer lemons, and perhaps their treatment is transferable to blood oranges?
I sliced, sugared, and dried about 3 of the smallest fruit, resulting an about a liter jar of decorative slices to use for garnish or seasoning later (e.g.shove them under the skin of a roasting poultry or fish, place at bottom of a muffin tin, etc.) A dozen or so fruit I de-seeded, quartered, and coarsely minced in the food processor, then made into marmalade, resulting in 5 or so pint jars of marmalade. Another couple dozen got juiced and the peels either zested with a microplane (3/4 cup of zest, half popped directly into the freezer, half dried for use in home-compounded teas or seasoning mixes) or sliced and candied (I don't much like candied peel just for eating, but finely minced it can substitute for zest in many recipes), resulting in another liter jar of candied peel and about 3 L of juice. I water-bath canned the juice and the marmalade so they don't take up refrigerator space and will keep months. And then I made lemon cake, lemonade, lemon-blueberry muffins, and fish and vegetable scampi with extra lemon in the sauce, and then I told my mom I can't take any more of her lemons and gave the next bagful to the food bank.


Good luck with the milk and blood oranges.