Clementine Recipe Recipe For Fried Recipe Cards

25 EASY CLEMENTINE FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a clementine recipe in 30 minutes or less!

DAD'S CLEMENTINE MACCARITA

Steps:

• To salt the rims of two glasses, use the 1/2 lime to wipe around the rim of each glass. Pour out a generous 6-inch line of salt. Roll the outside rim of each glass along the salt line to lightly salt the outside rim of the glass (not the inside or it will make your cocktail too salty when you take the last sip).
• Pour the tequila, Cointreau, triple sec, clementine juice and lime juice into a cocktail shaker. Fill with ice. Shake for 20 seconds until your hands get cold.
• Strain into the prepared glasses and drink responsibly.

CLEMENTINE SORBET MIMOSAS

Steps:

• Peel the clementines and break them into quarters. Add the clementine pieces to a freeze-safe and resealable plastic bag and freeze until completely solid, preferably overnight or 6 to 8 hours.
• Add the frozen clementines to a high-powered blender. Start on low and gradually increase the speed, using the plunger to help move the clementines closer to the blade. Turn off the machine and scrape down the sides as needed. Process until no large chunks remain.
• Scoop the clementine sorbet into 6 coupe glasses and top with Champagne. Serve immediately.

BEST CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in enough water (about 5 cups) to cover in a large non-aluminum soup pot.
• Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
• Cover the pot and simmer for 2-3 hours until fruit is soft. Keep checking to make sure the water does not completely evaporate, add more if needed as the bottom will scorch and ruin the recipe.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, strain liquid.
• Halve the clementines, scoop pulp into a blender or food processor. Set aside peels.
• In a blender or food processor, blend clementine pulp on medium-high for 40 seconds or until smooth.
• Add sugar, blended pulp, remaining four cups of water and the reserved lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
• Meanwhile, finely slice clementine peel then stir into boiling marmalade mixture. Continue boiling until marmalade reaches setting point (220°F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. SEE NOTES.
• Fill hot, sterilized jars; seal tightly with two-part lids; process in boiling-water bath for 15 minutes (sea level). You should hear occasional popping as the filled jars cool and the lids invert.
• Label jars; store in cool, dark place.
• Note: Reaching the setting point may take some time, often 20min or more. To test the marmalade, put a drop on a plate and set in freezer until it's at room temperature (only a minute or so) and take it out, if it's jelly-like and not runny you've got it, this is especially helpful if you're not at sea level plus or minus 2,000ft.
• Note Note: While boiling the marmalade mixture, use the longest spoon you have, stir very often but gently because you don't want hot sugary mix to burn you. Sugary mixtures retain heat longer and the burn can be quite intense.

CLEMENTINE TARTS

Steps:

• Pastry: In large bowl, stir together flour, sugar, rind and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Stir together egg yolk and water; gradually pour into dry ingredients, stirring briskly. Add more water if necessary to form dough that holds together. Press into ball and flatten slightly. (Dough can be wrapped and chilled for up to 3 days. Bring to room temperature before continuing with recipe.).
• On lightly floured pastry cloth and using stockinette-covered rolling pin, roll out dough to slightly less than 1/4-inch (5 mm) thickness. Cut out sixteen 3-1/2-inch (9 cm) rounds. Ease into muffin tins, allowing 1/2 inch (1 cm) to come up sides. Prick bottom and sides. (Shells can be wrapped and refrigerated for up to 1 day.) Bake in 400°F (200°C) oven for 8 to 10 minutes or until golden. Remove from tins; let cool on racks.
• Clementine Pastry Cream: Meanwhile, in heavy saucepan, whisk together egg yolks, milk, sugar and salt. Blend in flour and bring to simmer over medium heat, whisking constantiv, until thickened and smooth. Blend in clementine juice and rind; reduce heat to low and simmer gently, whisking constantly, for 3 minutes. Remove from heat and stir in butter, liqueur and vanilla.
• Transfer to heatproof bowl and cover surface with buttered waxed paper; refrigerate until chilled, about I hour, or up to 1 day.
• Topping and Glaze: Spoon cream into pastry shells. Refrigerate for up to 2 hours. Peel clementines; with sharp knife, remove thin outer membrane and cut out segments. Transfer to sieve and let drain until serving time. Pat dry and divide among tarts. Heat marmalade until melted; strain and brush lightly over tarts.

CLEMENTINE COSMOS

Steps:

• Chill 6-8 martini glasses by filling with ice and water. Set aside while you prepare the beverage.
• To make simple syrup, add sugar and water to medium saucepan. Juice the clementine quarters into the pan by squeezing them and then drop the spent rinds into the pan. Simmer until thickened, about 10 minutes. Strain into a glass measuring cup and set aside to cool.
• To make the cosmos, place the cooled clementine simple syrup into a cocktail pitcher. Add the cranberry juice, lime juice, and vanilla vodka. Cover the pitcher and shake vigorously to blend or stir vigorously. Pour into empty chilled martini glasses.
• Garnish with a slice of clementine and serve.