Jasmine-Tea Tangerineade

Ingredients: 

• 3 1/4 cups water
• 3 tablespoons jasmine pearls
• 1 1/4 cups Simple Syrup Simple Syrup
• 3 cups fresh tangerine juice, strained (from 8 to 10 tangerines) 

Directions: 

• STEP 1

• Bring water to a simmer in a small saucepan. Remove from heat, add jasmine pearls, and infuse for 2 1/2 minutes. Strain through a small sieve into a pitcher. Discard pearls. Let cool.

• STEP 2   Add syrup and tangerine juice to pitcher. Divide tangerineade among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)

Recipe found at: http://www.marthastewart.com/336691/jasmine-tea-tangerineade?czone=%2Fwinter-produce%2Fwinter-produce&gallery=286446&slide=336691&center=1009854

Tangerine-Pineapple Smoothie

Ingredients:  

• 2 tangerines, peeled and deseeded
• 2 cups pineapple (cubed)
• 1 banana (or 2 cups papaya, cubed)
• 2 stalks of celery
• 2 cups fresh baby spinach (or other leafy green)
• 8 ounces of water or tangerine juice 

Directions: 

Blend and Enjoy! 

Recipe found at: 

http://www.incrediblesmoothies.com/recipes/tangerine-smoothie-recipes-and-nutrition/

Olive oil and tangerine chocolate cake

Author: Giulia

Recipe type: Cake, chocolate

Serves: 8

You’ll need

• 3 eggs, at room temperature
• 120 g raw cane sugar
• 120 g 50% dark chocolate
• 50 g extra virgin olive oil
• juice and rind of an organic tangerine
• 100 g almond flour
• 100 g wholemeal spelt flour
• 8 g of baking powder
• 1 pinch salt
• icing sugar to serve

How to make it

1. Preheat oven to 180°C.
2. Whip the eggs with the raw cane sugar until light and pale.
3. Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the tangerine juice and the finely grated zest.
4. Combine the liquids to the well beaten eggs and sugar and mix well.
5. Sift the almond flour with the wholemeal spelt flour, the baking powder and a pinch of salt and fold into the mixture gently.
6. Grease a 20 cm round mould cake and dust slightly with flour.
7. Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.
8. Let cool completely before dusting with icing sugar to serve.

Recipe found at: http://en.julskitchen.com/dessert/olive-oil-chocolate-cake

Sunshine Citrus Bread

Ingredients

• 1 cup citrus puree (see instructions)
• 1 cup sugar
• 3/4 cup soymilk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 2 cups white whole wheat flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup raisins

Instructions

For calamondins: Cut about 12 calamondins in half and remove the seeds. Place them in a food processor and pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use.
For kumquats: Place about 1 1/2 to 2 cups of kumquats into food processor and pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use.
For oranges or tangerines: Peel 2 large or 3 medium oranges or tangerines and cut them into quarters. Remove seeds, if necessary, and place the fruit into a food processor. Pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use. Grate or chop 2 tablespoons of the peel, and add it to the recipe along with the cup of puree.
Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) or two medium loaf pans. In a large mixing bowl, combine the puree, sugar, soymilk, and apple sauce. In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 50-60 minutes for one large pan, less time for smaller pans. Remove from the oven and allow to cool completely before serving.

Preparation time: 10 minute(s) | Cooking time: 50 minute(s)

Recipes found at: http://blog.fatfreevegan.com/2006/12/sunshine-citrus-bread.html

Citrus Pudding with Whipped Cream

Ingredients

• 3 tbsps sugar
• 12 tsp tangerine (grated, rind)
• 12 tsp grated orange (rind)
• 1 cup juice (fresh tangerine)               
• 1 cup fresh orange juice
• 3 tbsps cornstarch
• 14 tsp salt
• 1 tbsp fresh lemon juice
• 1 tsp unsalted butter
• 14 cup heavy whipping cream

Preparation

1. 1. Combine first 3 ingredients in a small saucepan; crush with a wooden spoon. Stir in tangerine juice, orange juice, cornstarch, and salt, stirring well. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice and butter. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill.
2. 2. Place cream in a bowl; beat with a mixer at high speed until stiff peaks form. Fold half of cream into pudding. Spoon 1/2 cup pudding into each of 4 dessert bowls or glasses; top each serving with 1 tablespoon whipped cream.

Recipe found at: http://www.yummly.com/recipe/external/Citrus-Pudding-with-Whipped-Cream-MyRecipes-265196

Tangerine Marmalade

Ingredients

• 3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices  
• 4 cups sugar

 

Directions

1. Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
2. Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Recipe found at: http://www.marthastewart.com/868398/tangerine-marmalade

Tangerine-Honey Flan with Grapefruit Segments

Ingredients

• 3/4 cup sugar, divided
• 1/2 cup water
• 2 cup large eggs
• 4 large egg yolks
• 1tablespoon honey
• 1teaspoon vanilla extract
• Pinch of salt
• 3/4 cup heavy whipping cream
• 1/4 cup sweetened condensed milk
• 1/4 cup finely chopped tangerine peel (cut from 3 large tangerines with vegetable peeler)
• 1cup fresh tangerine juice

2 pink grapefruits

 

Preparation

• Position rack in center of oven and preheat to 350°F. Bring 1/2 cup sugar and 1/4 cup water to boil in heavy small saucepan over medium-low heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 7 minutes. Pour caramel syrup into 8-inch-diameter cake pan with 1 1/2-inch-high sides; quickly rotate pan so syrup covers bottom.
• Whisk eggs, yolks, honey, vanilla, and salt in medium bowl to blend. Bring cream, condensed milk, and tangerine peel to simmer in medium saucepan. Slowly whisk hot cream mixture into egg mixture. Whisk in tangerine juice. Strain custard into caramel-lined pan. Place pan into 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cake pan.
• Bake flan until set in center when cake pan is slightly moved, about 40 minutes. Remove from water; cool 30 minutes. Chill flan uncovered until very cold and firm, at least 6 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Cut all peel and pith from each grapefruit. Working over medium bowl, cut between membranes, releasing segments. Chill until ready to use.
• Cut around flan in pan. Place plate on top of pan and invert, releasing flan. Cut into wedges; serve with grapefruit.

Read More http://www.bonappetit.com/recipes/2006/05/tangerine_honey_flan_with_grapfruit_segments#ixzz2HVd6dLVV

 

Autumn Salad

Ingredients

• 1 cup shredded sweetened coconut
• 1/2 cup sliced almonds
• 2 tablespoons fresh tangerine juice
• 2 teaspoons red-wine vinegar
• 1/2 teaspoon chopped fresh thyme
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 3 cups torn green-leaf lettuce, (1 medium head)
• 2 tangerines, peeled and thinly sliced
• 1 apple, thinly sliced 

 

Directions

1. Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
2. In a small bowl, whisk together tangerine juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add olive oil in a slow stream.
3. In a large bowl, combine lettuce with tangerines and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately. 

 

Recipe found at: http://www.marthastewart.com/328098/coconut-and-tangerine-salad?czone=food/produce-guide-cnt/produce-guide-winter&center=276955&gallery=286446&slide=206814

Guiltless Fresh Tangerine Cheesecake Recipe

Ingredients:

• 2 packages (8 oz. each) Neufchatel cheese, softened
• 1/3 cup sugar
• Liquid egg substitute to equal 2 eggs
• ½ cup light (nonfat) vanilla yogurt (sweetened with aspartame)
• ½ tsp. Sunkist® freshly grated tangerine zest
• One 9 inch or 6oz. ready to use chocolate flavored crust
• 2 to 3 medium Sunkist® tangerines, peeled, separated into segments, seeded, if necessary
• ¼ cup orange marmalade, melted and cooled
• Preparation: Preheat oven to 325 degrees.

Instructions: (Makes 8 servings)

• In large mixing bowl, beat cheese and sugar with electric mixer at medium speed until light and well blended. Add egg substitute and beat until blended. Stir in yogurt and tangerine zest. Pour into pie crust.
• Bake at 325 degrees for 50 minutes or until center is just set. Turn off oven heat and leave cheesecake in oven with door ajar for 20 minutes. Remove from oven and cool on wire rack.
• Chill in refrigerator for 1 1/2 hours. Arrange tangerine segments in circle around outer edges of cheesecake. Lightly spoon cooled melted marmalade over tangerine segments and top of cheesecake. Chill for 1 1/2 hours or longer. 

Recipe found at: http://www.sunkist.com/recipes/guiltless-fresh-tangerine-cheesecake_1099.aspx

Moroccan, Tangerine and Olive Salad

Serves 4
4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl. Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper. Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.