FLAMBEED TANGERINES WITH VANILLA ICE CREAM
Steps:
- Heat a large skillet and melt the butter. When it begins to brown ever so slightly around the edges, remove from the heat and add all of the tangerines slices. Stir to coat with the butter. Return to the heat and sprinkle with the sugar. Stir to blend.
- Remove the skillet form the heat and add the orange liqueur. Remove from the heat and ignite with a long kitchen match. When the flames die down, transfer to a large serving dish or individual bowls. Serve with the vanilla ice cream.
TOFFEE TANGERINES
Nostalgic for fairground treats? Try this recipe to caramelise tangerines
Provided by Good Food team
Categories Dessert, Snack
Time 10m
Number Of Ingredients 3
Steps:
- Peel and segment 4 of the fruits. Juice the last one.
- Stir 4 tbsp of water in with sugar in a microwave bowl. Microwave the sugar on High for 4-5 mins until everything is bubbling and golden. Using a cloth or oven gloves, carefully remove the bowl from the microwave and stir in the fruit juice - watch out, it will splutter. Stir in the segments and serve alongside the slices of cake and yogurt.
Nutrition Facts : Calories 168 calories, Carbohydrate 44 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
TANGERINE SWEET POTATO CASSEROLE
Not the usual 'sweet marshmallow' sweet potato dish. Can be prepared 1 to 2 days ahead and baked when ready to serve. A favorite at our Thanksgiving dinners!
Provided by Pat Hymes
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart casserole.
- Place sweet potatoes on the prepared baking sheet.
- Bake sweet potatoes in the preheated oven until tender, about 45 minutes. Reduce oven heat to 375 degrees F (190 degrees C). Let sweet potatoes rest until cool enough to handle. Peel the sweet potatoes and transfer into a large bowl.
- Whip sweet potatoes with 3 tablespoons melted butter, 6 tablespoons brown sugar, rum, and salt with an electric mixer, until potatoes are smooth and fluffy, 3 to 5 minutes.
- Peel tangelos, section the fruit, and remove membranes, pith, and seeds. Cut sections from 2 tangelos in half crosswise; Set aside sections of remaining 2 tangelos. Gently fold halved tangelo sections into the sweet potato mixture. Transfer sweet potato mixture to the prepared casserole dish.
- Arrange reserved tangelo sections atop sweet potato mixture. Combine 3 tablespoons melted butter, 3 tablespoons brown sugar, and pecans in a bowl until crumbly; sprinkle evenly over the dish.
- Bake in the preheated oven until heated through and the topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 55.2 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 6.1 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 378.2 mg, Sugar 26.5 g
MILD THAI BEEF WITH A TANGERINE SAUCE
This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food.
Provided by Oti Katadoc
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
- Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
- Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
- Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
- Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 78.5 g, Cholesterol 25.7 mg, Fat 13.6 g, Fiber 13.6 g, Protein 23.9 g, SaturatedFat 3.1 g, Sodium 392.4 mg, Sugar 13.9 g
CANDIED TANGERINE SLICES
Use this recipe to make our Tangerine Tea Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 to 8
Number Of Ingredients 2
Steps:
- Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.
TOFFEE SAUCE
Provided by Suzanne Goin
Categories Sauce Milk/Cream Dessert Quick & Easy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Place the butter, sugar, and salt in a medium saucepan. Over medium-high heat, cook, stirring constantly, until the butter has melted and the sugar has dissolved. Stir in the cream, and cook for another 3 or 4 minutes, until the mixture boils.
STICKY TOFFEE PUDDING WITH BLOOD ORANGE, TANGERINE, AND WHIPPED CRèME FRAîCHE
Provided by Suzanne Goin
Categories Cake Milk/Cream Citrus Dessert Bake Orange Date Winter Tangerine Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 15
Steps:
- Place the dates and baking soda in a bowl, and pour 1 cup boiling water over them. Let them sit for 1 hour, and then strain the dates (reserve the water). Purée them in a food processor, pour the liquid in, and pulse to combine.
- Preheat the oven to 350°F.
- Prepare a 9-inch springform pan by spreading butter on the inside surfaces, lining the bottom with parchment paper, and buttering the parchment.
- Sift the flour and baking powder together. Stir in the salt.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium-high speed for 4 to 5 minutes, until light and fluffy. Add the eggs, and beat until fluffy again. Add the date purée and the flour mixture, alternating, to the butter mixture, and combine well.
- Pour the batter into the prepared pan. Bake for 35 minutes, until the pudding is dark brown. Immediately after removing the pudding from the oven, pour 1/2 cup of toffee sauce over the top. Let the pudding rest for 15 minutes before serving.
- While the pudding is baking, cut the stem and blossom ends from the blood oranges. Place the oranges cut-side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. Slice each orange into 8 to 10 pinwheels.
- Peel the tangerines, separate them into segments, and remove all the white veins, or pith. Slice the kumquats into pinwheels. Chill the fruit until you are ready to serve.
- Using a stand mixer fitted with the whisk attachment (or by hand), whip the cream and crème fraîche together to soft peaks.
- Slice six pieces of warm pudding (the pudding serves twelve) and place them on six dessert plates. Spoon the rest of the warm toffee sauce over the slices. On each plate, dollop a heaping tablespoon of the whipped crème fraîche next to each piece and arrange the citrus evenly over and around the pudding. Scatter the kumquats in a beautiful natural style.
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