clementines

In the age-old French tradition of fruit confit, it takes many days and many pounds of sugar to make a whole clementine shimmer like a glass orb, preserving it for many and making it more of a conversation piece than anything you actually might want to eat. This is a decidedly fresher take that requires less sugar and time. Individual segments of the tart citrus take a long, warm oven bath in a light sugar syrup until chewy and translucent. They are a perfect topping for Ginger Chocolate Cake almost any dessert or even a bowl of yogurt, fruit and nuts.

Clementine Confit

clementines (10 ounces),

granulated sugar

Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and 1/2 cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.

Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2 1/4 to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.

This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn’t require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.

Clementine Cake

medium clementines (about 375 grams)

Spray cooking oil

eggs

sugar

salt

almond flour almonds

baking powder

chocolate

Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)

Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.

In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.

Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Here’s a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It’s got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you’d like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf’s pleasantly crumbly, and best enjoyed cut into thick slices.

Goat Cheese and Fig Quick Bread

Nonstick cooking spray

goat cheese

figs

finely chopped fresh parsley

rosemary

thyme

all-purpose flour

fine sea salt

black pepper

eggs,

80 milliliters whole milk, lukewarm

olive oil

honey

clementine tangerine

Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).

Cut the goat cheese into 1/2-inch pieces. It’s a sticky, messy job, so don’t aim for perfection. Refrigerate the cheese until needed.

In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.

In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.

Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You’ll still see streaks of flour, and that’s fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that’s fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.

Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it’s slightly warm (it’s not so easy to cut then, but it’s delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

Topping ricotta with fruit is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

Ricotta and Clementines with Date Vinaigrette

Medjool dates

kosher salt,

½ tsp. freshly ground black pepper,

whole-milk ricotta

arugula

Crusty bread (for serving)

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something. That said, it's most delicious during the colder months, when those clementines are at their sweetest.

Bon Appétit

Remove pits from 2 dates. Slice in half lengthwise, then thinly slice. Transfer to a small bowl.

Slice 2 clementines in half crosswise. Pick out any exposed seeds and discard. Peel 2 halves, then separate into segments.

Using a fork or citrus reamer, juice remaining halves over sliced dates; season with salt and pepper and toss.

Mix 8 oz. ricotta, 1 tsp. salt, and ½ tsp. pepper in another small bowl. Smear across a serving plate.

Scatter clementine segments over ricotta. Top with a small handful of arugula.

Spoon date dressing over, then drizzle with oil. Serve with bread alongside.

Using in-season citrus fruit, including grapefruit, clementine, lemon and lime, these delicious buttery melting moments are full of zest.

Four-citrus melting moments

butter, softened

icing sugar mixture

tsp vanilla extract

plain flour

custard powder

lime rind

tsp lemon rind

tsp grated pink grapefruit rind

tsp grated clementine rind

Green, yellow, red and pink food colouring

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Orange Peel Chai

clementines orange

cinnamon sticks

green cardamom pods, crushed

¾" piece ginger, peeled, sliced

Lemon wedges and honey (for serving)

This tea combines warming spices with the bright, bitter flavor of orange peels. Perfect for sick days, the recipe is totally adaptable—add cloves or fennel seeds, or stir in ground spices (or ½ tsp. of a blend like chai masala or haldi doodh) at the end. And if you like your drinks on the savory side, try adding ¼ tsp. smoky black cardamom.

Remove peels from clementines, trying to leave as much white pith behind as possible; set clementines aside for another use (or snacking!). Bring 3 cups water to a boil in a small saucepan. Add clementine peels, cinnamon sticks, cardamom, and ginger and cook 3 minutes. Remove pan from heat and let sit 5 minutes.

Set mixture over high heat and return to a boil. Remove from heat and stir in tea. Let sit 2 minutes.

Strain chai through a fine-mesh sieve into 2 glasses, dividing evenly. Squeeze in lemon juice and add honey to taste.

A gelatin salad, or Jell-O mold, may seem retro, but when you make one from scratch, substituting fresh juice and fruit in place of artificial flavoring and color, it can be spectacular, making a great showpiece for a dinner party or buffet. This particular combination of tart clementine and sweet pomegranate is quite refreshing for a very light dessert, but it may also be served as a fruit salad.

Clementine-Pomegranate Jello Salad

gelatin (3 1/4-ounce packets)

water

clementine juice,

pomegranate seeds,

clementine segments (from about 4

Mint leaves,

crème fraîche or softly whipped unsweetened cream (optional)

Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.

Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.

Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)

Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.

To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.

To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.

Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves. Juice the clementines a day in advance to save yourself some trouble on the holiday.

Christmas Day Clementine Sour

bourbon, preferably Elijah Craig 12-year-old

Pierre Ferrand Dry Curaçao

spiced brown sugar syrup

egg white (optional)

Luxardo Amaretto (enough to rinse inside of coupe glass)

Angostura bitters

In a shaker filled with ice, combine the bourbon, curaçao, brown sugar syrup and clementine juice (and egg white, if using). Shake vigorously for 30 seconds.

In a chilled coupe glass, swirl enough amaretto to coat the inside. Strain shaken drink into coupe. Top with the bitters. Garnish with the ribbon of clementine peel.

Need a break from rich Christmas food? This fresh, zingy feta, pistachio and clementine salad is just the ticket, plus there’s no cooking involved

Spiced feta, pistachio & clementine salad

feta, crumbled

Greek yogurt

½ tsp chilli flakes

tbsp za’atar or mixed dried herbs

extra virgin olive oil

tbsp honey

tbsp white wine vinegar

banana shallot,

rocket

clementines,

mint

pistachios, chopped

pomegranate seeds

Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za’atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.

Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.

Delicious clementines preserved in brandy syrup make the perfect dessert for the holidays

Clementines In Brandy Syrup

ginger root

cloves

150 ml brandy/rum

bay leaves

Peel the clementines removing as much of the white pith as possible and pack into sterilised jars.

Make the syrup by simmering water and sugar with the ginger and cloves for about 10 minutes then allow to cool slightly before pouring over the clementines in the jars.

Add the small bay leaf to each jar and pour half the brandy into each jar. Pop on the lids and give them a shake then set aside for a week to mature before using..

https://embed.mediavine.com/videos/cflj1p6dz0kbs62ljukp

These delicious clementines preserved in brandy syrup are a festive favourite and are super easy to make too. a great dessert and a foodie gift for Christmas too.

Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they’re briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.

Citrusy Roasted Salmon and Potatoes

lime juice

cilantro leaves

shallot, chopped

garlic cloves, finely grated

potatoes

Kosher salt and black pepper

Red-pepper flakes,

salmon

Set a rack in the center of the oven and heat the oven to 425 degrees.

In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce. 

Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden. 

Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

Our yule-log challenge this year: Create a twist that not only holds up nicely in the freezer (even when iced and decorated!), but tastes delicious—and just a little bit different. Mission accomplished, thanks to white-chocolate whipped cream and clementine slices that you confit, like a pro, in your microwave. If you decide to assemble this bûche the day of, you can still get a jump on a couple of steps: Both whipped cream and candied citrus will keep well in the refrigerator for a few days.

White Chocolate and Clementine Yule Log

oz g) white chocolate, chopped

cups ml) 35% whipping cream

cups ml) water

g) sugar

tbsp ml) corn syrup

1 stick

cup g) unbleached all-purpose flour

tsp powder

nutmeg

(1 oz / 30 g) white chocolate

6 or homemade large white chocolate curls

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Ricardo

Place the white chocolate in a bowl. Set aside. 

In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. Stir with a whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or overnight. 

White Chocolate Whipped Cream

On a work surface, cut off and discard the ends of the clementines and cut each into 8 thin slices. Set aside. 

In an 8-inch (20 cm) glass dish, combine the water, sugar and corn syrup. Microwave for 3 to 4 minutes or until the sugar has dissolved. Add the clementine slices and cinnamon stick. Continue cooking in the microwave for 12 minutes or until the slices become slightly translucent. Let cool.

Cover and refrigerate for 3 hours or until completely chilled. 

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over the two shorter sides. Butter the parchment paper and the unlined sides.

In a bowl, combine the flour, baking powder, salt and nutmeg. Set aside.

In another bowl, beat the eggs and sugar with an electric mixer for 10 minutes or until the mixture has tripled in volume and forms a ribbon as it falls from the beaters. 

Sift the dry ingredients over the eggs, gently folding in with a whisk. Spread the batter evenly onto the prepared baking sheet. 

Bake for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour. 

Cake

Drain the clementine confit. Set aside 8 slices for decoration and cut the remaining clementines into small dice. 

Whip the cold white chocolate cream with an electric mixer until stiff peaks form. 

Remove the cake and parchment paper from the baking sheet. Spread half of the whipped cream over the entire surface of the cake. Sprinkle with the diced clementines and press lightly. Roll the cake from the short side. Place on a serving platter. Cover completely with the remaining white chocolate whipped cream. 

Finely grate the white chocolate chunk over the yule log. On a work surface, cut a slit from the middle of the clementine slices through to the peel. Twist and place on the log. Top with the chocolate curls. 


Refrigerate for 1 hour before serving or freeze. If frozen, leave the cake at room temperature for 2 hours before serving. 

Assembly

Délicieuse, raffinée, superbe et se congèle! Que demander de plus!

Bonjour,
Avec quoi pourrais-je remplacer la cannelle?

Quelle belle recette de bûche.  Les clémentines donnent un goût incroyable. Le dessert a un très beau look avec les clémentines confites.  Merci pour cette belle recette!

Fait cette magnifique recette pour Noël, wow c’est rafraîchissant et absolument divin, la chantilly au chocolat blanc, oufffff , pour l’été prochain je vais tenter de faire cette même recette mais sous forme de gâteau, j’ai déjà très hâte d’épater mes convives , 10 étoiles pour cette fabuleuse recette.

Succulente! Les gens se sont servis une deuxième fois!! Facile à faire, peu de préparation, saveurs exquises! Par contre j’ai dû faire cette bûche avec des oranges, tout à fait savoureux. Et j’ai ajouté un trait d’Amareto. Merci pour cette belle découverte

Excellente, j'ai eu de la difficulté à l'assembler car la pâte était collée sur le papier parchemin mais sinon elle goûte super bon!

Définitivement la bûche que me réclame ma famille  à chaque Noël.Merci pour ce beau cadeau de recette

Tellement facile et avec une sensation de légèreté et de soleil. Se marie à merveille à un vin liquoreux en fin de repas...

Cette bûche à la clémentine est un délice Wowww!!! sa vos plus que 5 étoiles. C'est a refaire et refaire .

https://cdn.jwplayer.com/v2/media/PTZnCkZn

Top 12 clementines recipes from across the web

The most viewed clementines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Clementine Confit

Clementine Cake

Goat Cheese and Fig Quick Bread

Ricotta and Clementines with Date V...

Four-citrus melting moments

Orange Peel Chai

Clementine-Pomegranate Jello Salad

Christmas Day Clementine Sour

Spiced feta, pistachio & clementine...

Clementines In Brandy Syrup

Citrusy Roasted Salmon and Potatoes

White Chocolate and Clementine Yule...

Top 12 clementines recipes from across the web

The most viewed clementines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Clementine Confit

Clementine Cake

Goat Cheese and Fig Quick Bread

Ricotta and Clementines with Date V...

Four-citrus melting moments

Orange Peel Chai

Clementine-Pomegranate Jello Salad

Christmas Day Clementine Sour

Spiced feta, pistachio & clementine...

Clementines In Brandy Syrup

Citrusy Roasted Salmon and Potatoes

White Chocolate and Clementine Yule...

The most viewed clementines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine