Clementine Recipes Recipe For Pickled

CLEMENCELLO (CLEMENTINE LIQUEUR)

Steps:

• Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the bitter white pith clinging to the zest. Add the zest to a large clean container or jar large enough to hold the peels and vodka. Reserve fruit for another use.
• Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
• Place 2 cups sugar and 2 cups water in a saucepan and heat until sugar is dissolved; remove from the heat. Let the sugar syrup cool to room temperature.
• Add half of the cooled syrup to the orange peel-vodka mixture, stir and taste. If it's not sweet enough, continue adding more syrup until it's to your taste.
• Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into small containers or one container large enough to hold the liquid and seal.
• Store clemencello in the freezer; it shouldn't freeze. To serve, pour into small glasses and offer it for dessert with a plate of biscotti and/or chocolate truffles or use as you would limoncello.

CLEMENTINE, OLIVE, AND ENDIVE SALAD

Steps:

• Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper.
• Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes.
• Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.
• Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.