Tangerine Caramel Sauce Recipes

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CANNOLI WITH TANGERINE-ALMOND FILLING



Cannoli with Tangerine-Almond Filling image

Provided by Bobby Flay

Time 2h15m

Yield 30

Number Of Ingredients 18

2 cups flour, plus more for dusting
1/2 teaspoon ground cinnamon
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons very cold lard
3/4 cup marsala
Vegetable oil, for deep frying
Nonstick spray
1 egg white, lightly beaten
1/2 cup heavy cream
2 tangerines, zested
1 cup sugar
1/2 cup fresh tangerine juice
1 1/2 pounds fresh sheep's milk ricotta, drained in colander lined with cheesecloth for at least 4 hours
1 pound cream cheese, room temperature
Confectioners' sugar, to sweeten and for garnish
Sliced almonds, toasted, for garnish
Bittersweet chocolate, finely chopped, for garnish

Steps:

  • For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let stand at room temperature 1 hour.
  • Set the smooth rollers of a pasta maker at the widest setting. Unwrap the dough and cut in half. Lightly flour 1 half (keep the remaining half covered with plastic wrap). Flatten the floured dough into an oval and feed through the rollers. Turn the dial down 2 notches and feed the dough through the rollers again. Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers. Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch.
  • Line a baking sheet with plastic wrap. Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter. Transfer the rounds to a baking sheet and keep covered with more plastic wrap. Roll out the remaining dough and cut rounds in the same manner. Gather the scraps and let stand 10 minutes. Roll out the scraps and cut in the same manner.
  • Heat several inches of oil in a large Dutch oven until it registers 350 degrees F. Lightly spray the cannoli tubes with nonstick spray.
  • Brush the bottom edge of 1 dough round with the egg white. Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal. Make 5 more shells in the same manner (keep remaining rounds covered with plastic).
  • Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds. Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen. (If you allow the shell to cool it will stick to the tube and shatter when you try to remove it.) Transfer the shells to paper towels to drain and cool the tubes before reusing. Wrap the remaining dough around the tubes and fry in the same manner.
  • For the filling: Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat.
  • Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored. Slowly whisk in the cream mixture and cook until smooth. Transfer to a bowl and let cool and thicken slightly.
  • Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy. Fold in the tangerine caramel sauce.
  • Fill a pastry bag fitted with a star tip and fill the cannoli shells. Dip the ends in the almonds and chocolate and dust with confectioners' sugar.

TANGERINE CARAMEL SAUCE



Tangerine Caramel Sauce image

Provided by Paul Grimes

Categories     Sauce     Citrus     Quick & Easy     Winter     Tangerine     Boil     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

6 tight-skinned tangerines
1 1/2 cups sugar
1/4 cup water
2 Turkish bay leaves or 1 California
1 tablespoon fresh lemon juice

Steps:

  • Remove 3 (2- by 1-inch) strips zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith. Juice tangerines. (You will need 1 1/4 cups juice.)
  • Bring sugar, water, bay leaves, and zest to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until sugar is deep amber. Remove from heat, then carefully add tangerine juice (mixture will bubble and steam vigorously) and simmer, stirring, until caramel has dissolved, 1 to 2 minutes. Stir in lemon juice and a pinch of salt, then remove from heat and cool. Chill, covered, until ready to serve (sauce will thicken slightly). Discard bay leaf and zest.

TANGERINE FLAN



Tangerine Flan image

Flan can often incorporate orange notes, but this version looks to that jewel of winter, tangerine. The end result is somewhat brighter in flavor, and is ideally made a day in advance of serving so the ingredients have time to mingle. Be sure to let the caramel go quite dark, but take care to avoid burning it.

Provided by David Tanis

Time 6h

Yield 6 servings

Number Of Ingredients 10

1/2 cup/101 grams granulated sugar
1/2 cup/118 milliliters tangerine juice (from 3 to 4 medium tangerines)
2 cups/473 milliliters half-and-half
1/2 cup/101 grams granulated sugar
2 dried bay leaves
1 small rosemary sprig (optional)
1/4 teaspoon pure vanilla extract
3 large eggs, at room temperature
1/2 cup/118 milliliters tangerine juice (from 3 to 4 medium tangerines)
Tangerine segments, for garnish (optional)

Steps:

  • Set a rack in the center of the oven, and heat oven to 350 degrees. Have 6 (4-ounce) ramekins ready. Make the caramel: Combine sugar and tangerine juice in a small skillet or saucepan. Set over medium heat, stirring to dissolve sugar, and bring to a simmer.
  • Simmer, stirring occasionally, until mixture begins to thicken, about 5 minutes. Continue simmering until mixture begins to caramelize and brown, stirring or swirling the pan, 5 to 6 minutes more. Let the caramel go as dark as possible without burning, to a deep brown color, then carefully pour a bit in the bottom of each ramekin, dividing the hot caramel among them evenly. Set ramekins aside at room temperature.
  • Make the custard: Put the half-and half and sugar in a medium saucepan, and set over medium-high heat. Add bay leaves, rosemary (if using) and vanilla. Bring to just under a simmer, then turn off heat. Stir to dissolve sugar.
  • In a medium bowl, whisk together eggs and tangerine juice. Whisk in the hot half-and-half mixture a little at a time.
  • Strain the custard through a fine-mesh sieve set over a medium bowl. Set ramekins in a deep baking dish. Fill each ramekin with 1/2 cup of the strained mixture.
  • Place baking dish on middle rack in the oven. Add hot tap water to baking dish so it comes halfway up the sides of the ramekins. Cover dish tightly with foil and bake until custards set, 25 to 30 minutes. Start checking at 15 minutes. When done, custards should look opaque and just a little wiggly. Insert a paring knife into the center of the flan to test. The knife should come out clean.
  • Carefully remove ramekins from water bath and let cool to room temperature. Wrap and refrigerate for 4 hours or overnight.
  • To serve, run a small knife around the inside edge of each ramekin to loosen the flan. Invert a dessert plate over the ramekin, then flip plate while securing ramekin. Tap or shake ramekin, lift from plate and the flan will release. Spoon any remaining caramel around flan. Garnish with tangerine segments, if desired.

FAST AND EASY TANGERINE SAUCE



Fast and Easy Tangerine Sauce image

Easy sauce for vegetables, chicken, or fish. I originally developed this recipe as a topping for fresh steamed broccoli but found it works well with a variety of foods. I get the tangerine juice from Walmart but other large grocery stores and natural food markets should carry it. For a slightly different flavor try mandarin orange juice.

Provided by Scott Rhoades

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 cups tangerine juice (no pulp)
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons butter
1/2 teaspoon salt

Steps:

  • Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
  • Put pan on low heat.
  • You want to heat up the mixture without boiling it.
  • The butter should be completely melted and sauce steaming.
  • While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
  • Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
  • Keep whisking until sauce thickens.
  • Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.

Nutrition Facts : Calories 59.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 331.8, Carbohydrate 2.1, Sugar 0.1, Protein 0.1

TANGERINE-CRANBERRY SAUCE



Tangerine-Cranberry Sauce image

This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.

Provided by Eleanor Price

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 5

1 (12 ounce) package fresh or frozen cranberries
¾ cup confectioners' sugar, or more to taste
1 tangerine, juiced
1 tangerine, zested and juiced
½ teaspoon ground cinnamon

Steps:

  • Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g

TANGERINE BAVARIAN



Tangerine Bavarian image

Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness-like three fruits in one. And this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth.

Provided by Paul Grimes

Categories     Milk/Cream     Egg     Dessert     Winter     Chill     Tangerine     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

6 tight-skinned tangerines
1 (1/4-ounces) envelope unflavored gelatin
8 large egg yolks
1/4 cup sugar
1 tablespoon fresh lemon juice
1 cup chilled heavy cream
Equipment: an 8-inch springform pan
Accompaniment:s: tangerine caramel sauce and candied tangerine peel

Steps:

  • Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
  • Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
  • Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
  • Whisk together yolks, sugar, lemon juice, and remaining cup tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer (do not let boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.
  • Meanwhile, beat cream with zest until it just holds soft peaks.
  • Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into springform pan and chill until set, at least 4 hours and up to 24.

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