Seville Oranges

[The Hersch]

I was surprised to find Seville oranges at the Glover Park Whole Foods the other day, and bought a couple. (The cashier looked at them with some puzzlement, I told her they were Seville oranges, so she immediately rang them up as navel oranges at $1.25 apiece. They were supposed to be $0.50 apiece. The error was corrected.) Anyway, what shall I do with them? (I only bought two, so I'm not open to suggestions of marmalade.) I used to have a pork-and-Seville-oranges dish at a restaurant I really liked on 17th Street (I think it was called something like "Cantina del Sol" -- it morphed into the negligible La Frontera a long, long time ago). Anyone make that dish, and if so how? Any other ideas?

[edenman]

I was surprised to find Seville oranges at the Glover Park Whole Foods the other day, and bought a couple. (The cashier looked at them with some puzzlement, I told her they were Seville oranges, so she immediately rang them up as navel oranges at $1.25 apiece. They were supposed to be $0.50 apiece. The error was corrected.) Anyway, what shall I do with them? (I only bought two, so I'm not open to suggestions of marmalade.) I used to have a pork-and-Seville-oranges dish at a restaurant I really liked on 17th Street (I think it was called something like "Cantina del Sol" -- it morphed into the negligible La Frontera a long, long time ago). Anyone make that dish, and if so how? Any other ideas?

Juice them and trick your friends into drinking the "fresh squeezed orange juice", then watch with delight when their faces pucker up.

But seriously, I tried to make marmalade once with a case of seville oranges. Quite the process, and my marmalade didn't end up gelling. I'd stick to your pork idea if I were you.

[Pat]

Other than using them for the pork dish (which I haven't made but should turn up if you search on the ingredients), I'd say maybe use them for a vinaigrette or salsa. I don't know how much juice 2 of them will give you.

[cjsadler]

I've never tasted a Seville orange myself, but I've heard that they work nicely for a ceviche.

[Xochitl10]

If you drink cocktails, squeeze it and use the juice in a Bronx. Or invent something with it.

[Ilaine]

I was surprised to find Seville oranges at the Glover Park Whole Foods the other day, and bought a couple. (The cashier looked at them with some puzzlement, I told her they were Seville oranges, so she immediately rang them up as navel oranges at $1.25 apiece. They were supposed to be $0.50 apiece. The error was corrected.) Anyway, what shall I do with them? (I only bought two, so I'm not open to suggestions of marmalade.) I used to have a pork-and-Seville-oranges dish at a restaurant I really liked on 17th Street (I think it was called something like "Cantina del Sol" -- it morphed into the negligible La Frontera a long, long time ago). Anyone make that dish, and if so how? Any other ideas?

John Thorne's latest, A Mouth Wide Open, has a chapter on marmalade. I trust his recipes but never tried these.

[Anna Blume]

In the issue of Gourmet devoted to Latino America, I remember there were references to seville oranges. Sure enough, the recipes may be found at epicurious.

This is the most elaborate of four recipes, but the amount of juice called for may be perfect. Candy the peel.

[Mrs. B]

One of my favorite food/France bloggers has a great use for Seville Oranges. But you will need more.

[The Hersch]

Well, I ended up making this, more or less. It was pretty good. I couldn't find a recipe that sounded like it would duplicate the restaurant dish from that old place on 17th Street. (Does anyone remember that place, by the way? I don't think it was actually called "Cantina del Sol", but I can't remember what it was called. I liked the place very much. Its life was in the mid-1980s or so.)

I also devised a very orangey cocktail (I'm actually having one now): 2 oz gin, 1 oz seville orange juice, 1 oz Cointreau, 1/2 oz Aperol, 2 dashes Regan's orange bitters, shake with ice and strain into a chilled cocktail glass. It's very nice.

[zoramargolis]

Well, I ended up making this, more or less. It was pretty good.

That's Cuban mojo, man. If you added some achiote (annato) and onion to the marinade, wrapped the pork in banana leaf and steamed it, you'd have cochinita pibil, a Yucatan specialty. Muy rico!

[bimbap]

Any sightings of Seville oranges locally now? My husband has recipe that calls for them.

[zoramargolis]

Any sightings of Seville oranges locally now? My husband has recipe that calls for them.

Seville (bitter, sour) oranges aren't too popular--their primary use is for marmalade, so they aren't easy to find. Except, of course, in Seville, where I was last Christmas--the streets there are lined with orange trees and they were all bursting with fruit. Lots of it fallen and squashed on the sidewalks and cobblestone streets.

A close approximation is a blend of orange, lemon and grapefruit juice.

[goodeats]

Any sightings of Seville oranges locally now?

I did not get a good look at the sign, but the WF in Tysons Corner had some that looked like the photos of these that I looked up. I know that is a trek for you, though.

[The Hersch]

I gather that the Seville orange season is brief. Up at the top of this thread, I had just found some at Whole Foods in late February, so it might be too early to expect them yet.

[squidsdc]

I gather that the Seville orange season is brief. Up at the top of this thread, I had just found some at Whole Foods in late February, so it might be too early to expect them yet.

I just saw them advertised in last Wednesday's food ads in the Post. Can't recall which store, though...sorry.

[The Hersch]

If anyone is interested, they had Seville oranges at the Glover Park Whole Foods today, rather dear at $1.29 apiece.

[darkstar965]

If anyone is interested, they had Seville oranges at the Glover Park Whole Foods today, rather dear at $1.29 apiece.

"Rather dear," indeed but, then again, WF is also the land of the $2 grapefruit.