TANGIER STREET BREAD (KALINTÉ)
Yield 8-12 Servings
Number Of Ingredients 6
Steps:
- 1.In a blender or large food processor, blend the egg with the 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and just enough water so the mixture is loose but not runny. Press the batter through a fine-mesh strainer set over a bowl and stir in the remaining water. Cover and refrigerate overnight or for up to 2 days. 2. At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil. 3. Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed. 4. Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature. MAKE AHEAD The bread batter can be refrigerated for up to 2 days.
TANGIER ISLAND - BAKED HOT CRAB, A LA MARYLAND - LONGMEADOW FARM
This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.
Provided by Andi Longmeadow Farm
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350° and grease a casserole dish with cooking spray.
- Mix all ingredients together lightly, and put in greased casserole dish.
- Bake at 1/2 hour or until bubbly, garnishing with fresh parsley if desired.
Nutrition Facts : Calories 226.1, Fat 11.4, SaturatedFat 5.6, Cholesterol 84.3, Sodium 883.1, Carbohydrate 13.1, Fiber 1, Sugar 2.1, Protein 17.1
TANGERINE LOAF CAKE RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 12
Steps:
- Preheat an oven to 350ºF. Spray a 1lb loaf tin with baking spray In a bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer beat the butter, sugar and zest until blended. Add the eggs one at a time, beating after each addition. Add the flour mixture alternating with the milk. Beat until blended and smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Make the tangerine syrup: Take the juice and sugar and reduce by half over medium high heat. Once reduced set aside to cool. Remove the bread from the oven, using a fork or skewer, gently poke the top in several places. Slowly drizzle syrup over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.
GOLDEN TANGERINE NUT BREAD
Adopted in September 2006, this quick bread looks simply delicious. The original chef's comment: The glaze made with fresh tangerine juice gives this bread moistness and flavor. The texture is cakelike and it keeps well, too!
Provided by justcallmetoni
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Grease and lightly flour one 8 1/2- by 4 1/2-inch loaf pan or two 5 3/4- by 3 1/2-inch loaf pans.
- In a large mixing bowl, cream the butter and 3/4 cup of sugar together until blended.
- Add the eggs and beat until fluffy and light.
- Add the tangerine rind.
- In another bowl, stir the 1 1/4 cups of flour and the baking powder and salt together until blended.
- Toss the walnuts with the 1 tablespoon of flour until all the pieces are lightly coated.
- Blend the flour mixture into the creamed mixture alternately with the milk.
- Fold the walnuts into the batter until blended.
- Turn into the prepared pans or pan.
- Bake 35 to 45 minutes for small loaves, 55 to 60 minutes for the medium loaf, or until they test done.
- Meanwhile, combine the juice and sugar in a small pan to make the glaze.
- Heat just until the sugar is dissolved.
- Poke the hot loaves with a skewer or toothpick in several places and pour the syrup over them.
- Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
- This recipe yields one medium or two small loaves.
Nutrition Facts : Calories 229.5, Fat 12.2, SaturatedFat 5.7, Cholesterol 57, Sodium 165.3, Carbohydrate 27.6, Fiber 0.7, Sugar 16, Protein 3.6
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