Clementine Recipes

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25 EASY CLEMENTINE FOODS



25 Easy Clementine Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Clementine Olive Oil Cake
Clementine Pound Cake
Clementine Jam
Super Soft Clementine Sugar Cookies
Clementine Sunshine Smoothie
Clementine Sorbet
Clementine Granita
Clementine Brown Sugar Old-Fashioned
Clementine Ginger Spice Cake
Vegan Clementine Cupcakes
Cranberry Clementine Coconut Bars
Clementine Arugula Salad
White Chocolate and Clementine Yule Log
Clementine Mezcal Margarita
Clementine Mimosa and Panna Cotta Wreath
Ricotta Clementine Dip
Clementine Martini
Clementine Ginger Salad Dressing
Lemon Clementine Crinkle Cookies
Winter Salad with Clementine Dressing
Clementine Pancakes
Clementine Salsa
Clementine Pie
Clementine Sangria
Clementine and Lemon Brownies

Steps:

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

Nutrition Facts :

CLEMENTINE SPRINKLE CAKE



Clementine Sprinkle Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 8

1/2 cup vegetable oil, plus more for greasing the pans
One 15.25-ounce box confetti vanilla cake mix
3 large eggs
5 clementines, 4 zested and juiced (about 1 tablespoon zest and 1/4 cup juice), 1 thinly sliced
3 sticks salted butter, at room temperature
6 cups powdered sugar
Orange food coloring
Multi-colored sprinkles, for decorating

Steps:

  • Preheat the oven to 350 degrees F.
  • Oil the bottom and sides of two 8-inch cake pans.
  • Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting.
  • In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like.
  • Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles.
  • Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake.

CLEMENTINE CAKE



Clementine Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h50m

Yield 1 (8-inch) cake

Number Of Ingredients 5

4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Steps:

  • Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
  • Preheat the oven to 375 degrees F.
  • Butter and line an 8-inch springform pan with parchment paper.
  • Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
  • Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
  • I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

CLEMENTINE OLD FASHIONED



Clementine Old Fashioned image

You can use various fruit with this old fashioned cocktail.

Provided by ERIKIM21

Categories     Drinks Recipes     Cocktail Recipes

Time 5m

Yield 1

Number Of Ingredients 5

3 large (2-1/2" dia)s clementines, juiced
3 fluid ounces bourbon
1 fluid ounce lemon juice
1 fluid ounce simple syrup
1 cube ice, or as needed

Steps:

  • Strain clementine juice into an old fashioned glass. Add bourbon, lemon juice, and simple syrup. Add ice, stir to chill, and serve.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 60.7 g, Fat 0.9 g, Fiber 5.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 8.5 mg, Sugar 31.8 g

CLEMENTINE-VANILLA-BEAN QUICK BREAD



Clementine-Vanilla-Bean Quick Bread image

This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady fragrance. Serve slices with cups of tea or with ice cream for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 11

10 clementines or tangerines
3/4 cup heavy cream
1 tablespoon pure vanilla extract
2 cups all-purpose flour, plus more for pan
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, plus more for pan
1 1/4 cups sugar
2 vanilla beans, split and scraped, pod reserved for another use
2 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Zest 4 clementines to yield 1 tablespoon zest. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Cut pith from 2 remaining zested clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.
  • Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.
  • Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.
  • Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.
  • Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile, bring remaining 1/2 cup clementine juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.
  • Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, top side up.
  • Brush remaining clementine syrup onto sides and again on top of bread.

CANDIED CLEMENTINES



Candied Clementines image

These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.

Provided by John Willoughby

Time 3h30m

Yield About 18 to 24 slices

Number Of Ingredients 2

2 cups sugar
3 to 4 clementines, peel on, sliced as thin as possible

Steps:

  • In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
  • Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
  • When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 20 grams

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