Tangerine Celery Collins Recipes

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GINGER COLLINS



Ginger Collins image

Provided by Guy Fieri

Categories     beverage

Time 7m

Yield 1 serving

Number Of Ingredients 7

1-ounces gin
1/4-oumce ginger liqueur (recommended: Domain de Canton)
2 ounces fresh lemon juice
1-ounce simple syrup (equal amounts water and sugar heated until sugar dissolves; cool)
Club soda
Lime wedge, for garnish
Crystallized ginger, for garnish

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



Simple Syrup, 3 Ways image

Provided by Food Network Kitchen

Time 40m

Yield about 1 1/2 cups each

Number Of Ingredients 10

1 cup sugar
1 cup roughly chopped peeled fresh ginger
Peel of 1 tangerine, removed with a vegetable peeler
1 cup sugar
1/2 cup chopped cucumber
2 tablespoons lightly crushed juniper berries
1 tablespoon lightly crushed coriander seeds
1 cup sugar
1 cup smashed raspberries
1 vanilla bean, split

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



Celery Sour image

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

1 small pineapple
1 3/4 cups gin
3/4 cup sugar
2 celery stalks, roughly chopped
1 teaspoon citrus-vanilla liqueur (such as Licor 43)
3/4 ounce fresh lemon juice
1 teaspoon plain Greek yogurt
2 dashes of cucumber bitters

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



Celery Collins image

Provided by Thomas Waugh

Yield Makes 4

Number Of Ingredients 5

4 chopped celery stalks
1/3 cup fresh lemon juice
1/3 cup Simple Syrup
1/4 teaspoon Bittermens Hellfire Habanero Shrub or Angostura bitters*
2-3 ounces club soda

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



Tom Collins with Black Pepper and Cherries image

Provided by Eric Greenspan

Categories     beverage

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 cup pitted cherries
1 cup sugar
1 tablespoon black peppercorns, plus more for serving
8 ounces gin
4 ounces lemon juice
Bitters and chilled club soda, for serving

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



Sandy Collins image

Provided by Sandra Lee

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

1 cup sugar
1 cup water
3 large sprigs fresh mint, plus more for garnish
Ice
1 liter club soda
2 lemons, juiced
6 ounces gin, optional

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



Cranberry and Celery Relish image

Provided by Andrea Albin

Categories     Sauce     Thanksgiving     Cranberry     Apple     Almond     Celery     Fall     Simmer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 6

1 (12-ounces) bag fresh or thawed frozen cranberries
3/4 cup sugar
3/4 cup water
1 cup chopped celery
1/4 cup sliced almonds, toasted and cooled
Garnish: finely chopped celery leaves

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



Chicken, Tangerine, Apple and Celery Salad With Yoghurt Dressing image

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

3 chicken breasts, cubed
salt
pepper
cornstarch
rosemary, ground
4 tablespoons olive oil
100 g lettuce or 100 g other green salad
100 g rucola
2 cups celery, grated
1 apple, big grated
1 tablespoon lemon juice
200 ml yoghurt, plain
2 tablespoons mustard
3 tablespoons balsamico vinegar, white Garlic ground
1/2 teaspoon turmeric powder (optional)
1/2 teaspoon coriander powder (optional)
1/2 teaspoon salt
4 tangerines, peeled
2 tablespoons sunflower seeds

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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