Vodka À La ClÉmentine Recipes

CLEMENTINE VODKA

Clementine Vodka image

Make and share this Clementine Vodka recipe from Food.com.

Provided by Redsie

Categories Beverages

Time P14DT10m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1/2 cup clementine juice, freshly squeezed (about 4 clementines)
1/3 cup sugar
1/4 cup lemon juice
3 cups vodka
2 clementines, sliced
1 lemon, sliced

Steps:

In a medium saucepan, bring to a boil the clementine juice, the sugar and the lemon juice. Mix until sugar is dissolved. Pour in a glass container of 6 cups. Let the mixture cool.
Add vodka and the slices of clementines and lemon. Add airtight lid to glass container and set aside for two weeks at room temperature.
After two weeks, strain out the clementines and lemon.
Keep the vodka in the fridge. Do not freeze.
Serve cold as is or with some fruit juice and ice.

Nutrition Facts : Calories 490.3, Fat 0.2, Sodium 3.3, Carbohydrate 28.5, Fiber 2, Sugar 23, Protein 0.9

VODKA À LA CLÉMENTINE

VODKA À LA CLÉMENTINE image

Categories Fruit Cocktail Party

Yield 1 BOUTEILLE

Number Of Ingredients 6

Ingredients

1/2 T. DE JUS DE CLÉMENTINE
1/3 DE TASSE DE SUCRE
1/4 DE TASSE DE JUS DE CCITRON
3 TASSE DE VODKA
2 CLÉMENTINES TRANCHÉES
1 CITRON TRANCHÉ

Steps:

DANS UNE CASSEROLE, PORTER À ÉBUILLITION LE JUS DE CLÉMENTIE, LE SUCRE ET LE JUS DE CITRON. REMUER JUSQU'À CE QUE LE SUCRE SOIT DISSOUS. VERSER DANS UN POT DE VERRE D'ENVIRON 6 TASSES. LAISSER TIÉDIR ET AJOUTER LA VODKA ET LES TRANCHES D'AGRUMES. REFERMER HERMÉTIQUEMENT ET LAISSER MACÉRER 2 SEMAINES À LA TEMPÉRATURE AMBIANTE. FILTRER ET CONSERVER AU REFRIGÉRATEUR

CLEMENTINE MARTINI

Clementine martini image

This sparkling, citrus cocktail is one to serve at a celebration. Blend clementine juice with vodka, orange liqueur and fizz

Provided by Good Food team

Categories Cocktails

Time 10m

Yield Makes about 10

Number Of Ingredients 4

Ingredients

juice 6 clementines , plus 2 for serving
100ml vodka
100ml Cointreau
1 bottle prosecco , Cava or Champagne, well chilled

Steps:

Put some Martini glasses (or champagne flutes) into the freezer. Mix the clementine juice, vodka and Cointreau in a jug, then chill for 1 hr (or up to 1 day). Thinly slice the 2 clementines to use as a garnish.
To serve, put a clementine slice into each frosty glass. Fill almost halfway with the chilled jug mixture, then open the bottle of fizz and top up the glasses.

Nutrition Facts : Calories 118 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 1 grams protein

CLEMENTINE & VODKA-BAKED SALMON WITH BEETROOT CRèME FRAîCHE SAUCE

Clementine & vodka-baked salmon with beetroot crème fraîche sauce image

Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser

Provided by Cassie Best

Categories Buffet, Dinner, Fish Course, Main course

Time 1h

Number Of Ingredients 8

Ingredients

zest and juice 4 clementine or 2 oranges (about 175ml/6fl oz), plus 2 clementines, unpeeled and cut into thin slices
100ml vodka
5 tbsp clear honey
1kg side of salmon , bones removed
250g pack cooked beetroot (not in vinegar), drained and grated
200g crème fraîche
2 tbsp horseradish cream
small pack chives , snipped

Steps:

Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.
Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle - or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.
While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt - save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.

Nutrition Facts : Calories 420 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium

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