GINGER COLLINS
Steps:
- Add the gin, ginger liqueur, lemon juice, and simple syrup to an ice-filled Collins glass. Top with club soda and stir. Garnish with a lime wedge and a skewer of crystallized ginger.
SIMPLE SYRUP, 3 WAYS
Provided by Food Network Kitchen
Time 40m
Yield about 1 1/2 cups each
Number Of Ingredients 10
Steps:
- For the ginger-tangerine simple syrup: Put the sugar, ginger, tangerine peel and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
- For the gin simple syrup: Put the sugar, cucumber, juniper berries, coriander seeds and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
- For the raspberry-vanilla simple syrup: Put the sugar, raspberries, vanilla bean and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves; simmer 3 minutes. Let cool completely, discarding the solids.
CELERY SOUR
This South African-style bar is known for its creative cocktails. We simplified the bartenders' technique for pineapple-infused gin. They use sous vide!
Provided by Food Network
Categories beverage
Time 10m
Yield 1 cocktail (plus extra infused gin and celery syrup)
Number Of Ingredients 8
Steps:
- Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve.
- Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve.
- For each cocktail: Combine 2 ounces pineapple-infused gin, 3/4 ounce celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf.
CELERY COLLINS
Provided by Thomas Waugh
Yield Makes 4
Number Of Ingredients 5
Steps:
- Purée 4 chopped celery stalks and 1/4 cup water in a blender. Strain into a pitcher filled with ice, pressing on solids; discard solids. Add 1/3 cup fresh lemon juice, 1/3 cup Simple Syrup, and 1/4 teaspoon Bittermens Hellfire Habanero Shrub or Angostura bitters*; stir until cold. Divide among 4 Collins glasses filled with ice and add 2-3 ounces club soda to each. Garnish with celery stalks.
TOM COLLINS WITH BLACK PEPPER AND CHERRIES
Steps:
- Add the cherries, sugar, peppercorns and 1 cup water to a small saucepan. Bring to a boil, then allow that to cook until syrupy and glazed, 10 to 15 minutes. Let come to room temperature. Store any leftovers in the refrigerator for up to 2 weeks.
- Combine some ice, the gin, lemon juice, a couple dashes of bitters and 2 ounces of the cherry-pepper syrup in a large cocktail shaker. Shake vigorously and pour over ice-filled Tom Collins glasses. Top each glass with some club soda. Garnish with the cherries and a crack of black pepper.
SANDY COLLINS
Steps:
- First make the mint simple syrup: Put 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Turn off the heat. Bruise the mint a little by rubbing it between your fingers. Add mint to the syrup and set aside until it cools, at least 1 hour. Strain into a clean jar and discard the mint. Cover the jar with a lid. Leftover syrup can be stored in the refrigerator for up to 2 months.
- To make the drinks, fill 4 glasses with ice. Put 2 tablespoons of mint simple syrup into each glass. Top with about a cup of club soda and a teaspoon of lemon juice. Stir gently and garnish with a mint sprig. Add 1 1/2 ounces of gin to each glass, if desired.
CRANBERRY AND CELERY RELISH
Steps:
- Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
- Just before serving, stir in celery and almonds.
CHICKEN, TANGERINE, APPLE AND CELERY SALAD WITH YOGHURT DRESSING
Make and share this Chicken, Tangerine, Apple and Celery Salad With Yoghurt Dressing recipe from Food.com.
Provided by Artandkitchen
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl mix chicken, salt, pepper, cornstarch and rosemary together.
- Heat the olive oil and fry the chicken until through.
- Arrange the green salad and the rucola in single plates.
- Mix celery with apple and add the lemon juice.
- Prepare the dressing mixing yoghurt, mustard, vinegar, spices and the salt in another bowl.
- Arrange the celery mix and the chicken on the salad.
- Right before serving add salad dressing, tangerines and seeds.
Nutrition Facts : Calories 488.8, Fat 28.6, SaturatedFat 6.2, Cholesterol 76.2, Sodium 599.8, Carbohydrate 30.6, Fiber 8.1, Sugar 18.7, Protein 31.3
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