ISO Your favorite clementine recipes, please!

[Little Bit]

I got a copy of the British magazine "Good Food" yesterday, which included a recipe featuring clementines. I've never done anything but eat them out of hand, so was delighted to find a recipe.

I'll post that one later in the day, but thought I'd go ahead and ask if anyone else has recipes to share? Imagine the possibilities! :) :)

[SusanT]

I was looking at last year's December issue (the one with the cookies on the cover) and there are several clementine recipes. It was featured in the "In Season" section. There was one for a clementine tart with a chocolate glaze that looked great.

[Gracie]

I've never done anything with them either! What a great idea! I'd welcome all ideas - I'll look up last Dec's issue too.

[JHolcomb]

The clementine tart from last year tasted really good, but putting the clemintines on top made the custard run. Just a thought.

[jphilg]

One of my Martha cookbooks...Heathy Fast Something....suggests serving clemetines with cracked pepper. Sometimes I do, and the tastes go really well. I think that you could come up with an interesting savory clementine pepper sauce that could go on grilled meats. Oooh. That sounds good. Maybe with pork tenderloin?

Jen

[JHolcomb]

OMG, Jen that is a darn good idea. I may have to experiment with this-I love orange sauce on beef and chicken, and like clementines a lot better than oranges.

Jen II

[jpap]

I love manarin oranges on my salad, I think clementines would work well also. Maybe a red wine vinaigrette, crmbled blue or feta cheese. And don't forget some sort of nut. Janet

[funnybone]

I checked www.epicurious.com thinking there would be some, but they only had 2 (well, 3, if you count the one from "Clementine the Cook" but it did not contain clemetines - lol)

Here they are for anyone interested:

CLEMENTINE SORBETS WITH ROSE-WINE GELEE


Active time: 45 min Start to finish: 4 1/2 hr

For sorbet
7 clementines or small tangerines
1/3 cup sugar
1/3 cup water

For gelée
2 teaspoons unflavored gelatin (less than 1 envelope)
1/2 cup water
2/3 cup sugar
2 cups dry rosé wine
1 teaspoon fresh lemon juice

Special equipment: an ice-cream maker

Make sorbet: Finely grate enough zest from clementines to measure 1 teaspoon. Squeeze enough juice from clementines to measure 1 1/2 cups and transfer to a bowl.

Bring zest, sugar, and water to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour through a very fine sieve into clementine juice.

Freeze in ice-cream maker. Transfer to an airtight container and put in freezer to harden.

Make gelée: Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add sugar and wine, then simmer, stirring constantly until sugar and gelatin are dissolved and liquid is clear (whitish foam will disappear). Remove from heat, stir in lemon juice, then transfer to a metal bowl.

Chill, uncovered, until set, about 4 hours.

Gently whisk gelée to break into small pieces. Serve scoops of sorbet in stemmed glasses and top with gelée.

Cooks' notes:

•Sorbet can be made 1 week ahead.

•Gelée can be made 3 days ahead and chilled, covered.

Makes 6 servings.

Each serving (1/2 cup sorbet and 1/2 teaspoon gelée) about 129 calories and less than 1 gram fat

Gourmet
March 2001



FRUTTA CARAMELLATA
Caramelized Fresh Fruit

These crackly-coated fruits bring back childhood memories of candied apples. I've given the Roman recipe here; in Venice, where they're coated with a thicker layer of caramel, they are called golosezzi veneziani.

Set aside about 1/2 hour for the caramelizing and finish the procedure no more than 1 1/2 hours before serving so that the fruit remains crisp.

vegetable oil for brushing foil
12 small strawberries
1 mandarin orange such as clementine
about 24 wooden skewers
2 cups sugar

Lightly brush a large sheet of foil with oil. Remove leaves from strawberries, leaving base of stems attached. Peel orange and separate into sections, discarding pith and membranes. Pat all fruit dry.

Hold 1 strawberry, stem end down, and carefully insert a skewer into side of strawberry until secure (do not push skewer all the way through strawberry). Skewer remaining strawberries in same manner.

Skewer 1 orange section crosswise through thickest part (do not push skewer all the way through section). Skewer remaining sections in same manner.

In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan (to ensure even coloring), until deep golden. Remove pan from heat. Working very quickly and carefully and tilting saucepan, dip 1 piece of fruit into caramel, turning fruit to coat evenly. Arrange fruit on foil and immediately twist skewer, removing it. Repeat procedure with remaining fruit in same manner, arranging in one layer on foil. Let caramelized fruit stand until coating is hardened, about 2 minutes. Carefully peel fruit from foil and transfer to a metal rack set in a shallow baking pan (fruit juices may drip), arranging in one layer. Cool fruit slightly, about 15 minutes. Fruit may be caramelized 1 1/2 hours ahead.

Serves 6.


Gourmet
April 1998

[Little Bit]

Here's the recipe:

You can get the clementines ready made before the meal. Cover the pan and keep them in a warm place until ready to serve or gently reheat them just before serving.
Preparation 10-15 minutes. Cooking time 10-15 minutes. Serves 4. Easy.


25 g (1 oz) butter
2 level Tablespoons Light Muscovado Sugar
150 ml (1/4 pint) smooth orange juice from a carton
6 clementines, peeled and halved horizontally
3 Tablespoons brandy

Good quality Ice Cream and crisp biscuits such as Almond Thins by Jules Destrooper to serve

Melt the butter in a heavy-based frying pan, sprinkle in the sugar and stir well until dissolved, then pour in the orange juice and boil for 2-3 minutes until beginning to go syrupy.

Add the clementines and brandy and boil 3-5 minutes, spooning the sauce over until it is really syrupy.

To serve, put three clementine halves on four dessert plates, spoon the sauce over and finish with a scoop of ice cream and a biscuit.

[Lynn B]

Little Bit,

I posted this on another thread, but was afraid you might miss it there! I just wanted to let you know that my DD made the Spice-Crusted Salmon w/ Lime-Orange Salsa from the Oct '01 issue tonight. She used clementines instead of oranges. It was absolutely delicious! So there's another idea for those sweet-as-candy little clementines! :)

Lynn

[lisas3575]

What's a clementine? :confused:

[Little Bit]

Here's some info from www.foodsubs.com :

mandarin orange Notes: These have a pleasant enough flavor, but their big asset is that they come out of their peels and segment easily, so you can eat them in your good clothes. Varieties include the popular tangerine, the seedy but juicy
honey tangerine = Murcott, the satsuma orange, the sweet and tiny clementine orange, and the seedy and orange-flavored temple orange.
Substitutes: orange

Yummy!! I find them tastier than a tangerine, and they seem to have fewer seeds.

[Jasmine-Rose]

Timing is everything!

I saw this thread when Little Bit started it and I was looking forward to seeing the recipes that would be posted in reply, then surprised that there were so few. Cooking with clementines sounded like a great idea to me. Anyway, a couple of days ago I went to Barnes and Noble to shop for presents for Christmas. I did so well that I bought myself one - a copy of the December Bon Appetit. At $4 it was an indulgence but I splurged. Glad I did!

There is a section of recipes for tangerines, which is what clementines are. Here's a list of the recipes:
Moroccan Tangerine and Olive Salad
Tangerine Mimosas
Sweet-and-Sour Tangerine Chicken Stir-Fry
Cranberry-Tangerine Scones


Let me know if you want any of these recipes. It's going to be a busy weekend but I'll get them posted as soon as I can.
- E.

[Little Bit]

I tried the recipe I found in Good Food a few days ago, but I didn't have any brandy at the time, and tried using just some rum-based homemade vanilla instead. Big mistake!!
I'm not sure what might have caused the dish to be so excessively bitter, but yikes! I'm assuming that my mistake was in trying to substitute rum-vanilla for brandy, but I don't know for sure.
The dish was very pretty, if nothing else. :(