tangerine

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Winter Citrus Salad with Honey Dressing

blood oranges

pink grapefruit

navel orange

Salt

red onion

extra virgin olive oil

sherry vinegar

honey

Lime juice

tarragon

Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Mark Bittman takes a bite out of scurvy with a salad of oranges and grapefruit with honey dressing. 

Winter Citrus Salad

When the temperature drops, there's only one thing to do: grab a chunky knit sweater and a bucket-sized serving of this toasty mulled wine.

Mulled Wine

cloves

tangerines, clementines, oranges

Merlot

apple cider

Lady apples (optional)

cinnamon

green cardamom pods, cracked

tawny Port

Bon Appétit

Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.

Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.

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

baking powder

fine sea salt

black pepper

eggs,

80 milliliters whole milk, lukewarm

olive oil

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.

A bourbon twist on the classic sidecar. Tangerine and bourbon make a great pairing for this cocktail. Depending on how strong we want to make the cocktail, we'll use anywhere from 1 to 1.5 ounces of bourbon per cocktail. Adjust the simple syrup amount to your desired sweetness, plus choosing whether or not to sugar the rim of the cocktail glass will affect the sweetness of the cocktail.

Kentucky Sidecar Tangerine Cocktail Recipe

(60 milliliters) fresh Tangerine Juice

(15 milliliters) fresh Lemon Juice

(15 milliliters) Simple Syrup

orange bitters

sugar

Optional- If a sweeter taste is desired, rub the rim of a chilled cocktail glass with a tangerine wedge &amp; sugar the rim.

Put all ingredients (tangerine juice, lemon juice, bourbon, simple syrup, and orange bitters) into a cocktail shaker with ice, then shake it with passion for 15-20 seconds.  Strain into your cocktail glass.

Garnish if desired - a zest for tangerine is always a nice finish, plus the if you zest over the glass the oils from the tangerine will add additional flavor to the cocktail.

The Paloma is one of Mexico's favorite ways to drink tequila, and I put my own spin on it using tangerine and a chile de árbol infused agave syrup.

Tangerine Chile Gran Paloma

chiles de árbol

agave nectar

water

Lime (to rim the glass)

Salt (to rim the glass)

Gran Centenario Añejo Tequila

lime juice

tangerine juice

Seltzer water (to top)

(for garnish)

Add the chile de árbol, agave, and water to a small saucepan and set over medium heat, bring to a simmer. Lower heat to medium and let simmer for 3-5 minutes. Remove from heat, let cool to room temperature (do not refrigerate, the mixture will seize) and strain.

To make the chile de árbol agave syrup:

Rim a chilled glass with lime and salt. Add the tequila, lime juice, tangerine juice, and 1 ounce of the chile de árbol agave syrup to a shaker, add ice, and shake. Strain into the rimmed glass with ice. Top with a splash of seltzer water and garnish with a tangerine slice.

To make the paloma:

Clementine Jam has a unique, brilliantly fresh flavor that plays well with all kinds of toast, croissants, scones, and biscuits.  It&#x27;s not a marmalade because there&#x27;s no bitter peel involved, it&#x27;s a thick no-pectin jam bursting with sunny citrus that takes just 30 minutes on the stove.

Clementine Jam

clementines

lemons

Peel the clementines and cut each one in half through the middle to check for seeds.

Put the fruit, in batches if necessary, in the bowl of a food processor and process until smooth.

Pour the puree into a heavy pot and add the sugar and lemon juice.  Bring the mixture to a boil, then turn down the heat a bit and boil for about 30-40 minutes, stirring fairly often.  Do not cover the pot!

The liquid will foam up at first, but will eventually get absorbed.  The mixture will start to thicken and get a little deeper and glossier when it is ready.  I like to freeze a small plate and test the jam by dropping some onto it and letting it cool.  If the jam firms up, it's done.  If not, keep boiling a little longer.

When it is done, ladle it into clean jars and let cool on the counter.  When it reaches room temperature, cover and refrigerate.  It will keep at least 10 days in the fridge.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun. 

Roast Salmon With Citrus and Coconut-Chile Crunch

1½ lb. boneless salmon fillet,

Kosher salt

extra-virgin olive oil, divided

Fresno chiles, red jalapeños,

1" piece ginger, peeled, finely chopped

unsweetened coconut flakes

peanuts

Tbsp. white balsamic vinegar or seasoned rice vinegar

Flaky sea salt

In this bright and blessedly refreshing winter-appropriate main, roasted salmon is paired with juicy citrus and topped with coconut flakes and peanuts that have been sizzled with chiles and ginger. Use a mix of sweet and sour citrus to make it look (and taste) extra fun.

Preheat oven to 350°. Pat salmon dry, then season with kosher salt. Heat 1 Tbsp. oil in a large ovenproof nonstick skillet over medium. Cook salmon (skin side down if it has skin) until well browned underneath, 6–8 minutes, then transfer to oven. Roast until flesh is opaque and flakes easily with a fork, 8–12 minutes.

Meanwhile, cook chiles, ginger, coconut flakes, peanuts, and remaining 5 Tbsp. oil in a small saucepan over medium heat, stirring often, until coconut and peanuts are golden, 8–10 minutes. Transfer coconut-chile crunch to a heatproof bowl and let cool slightly.

Using a small sharp knife, cut peel and white pith from citrus, leaving as much flesh behind as possible. Cut flesh from cores in a variety of shapes and sizes and arrange on plates. Break salmon into big pieces and divide among plates, arranging on top of citrus.

Stir vinegar into coconut-chile crunch and season with salt (it will probably need a few pinches). Spoon over salad and sprinkle with sea salt.

Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with <a href="https://cooking.nytimes.com/recipes/1022651-stir-fried-brussels-sprouts">stir-fried brussels sprouts</a> or <a href="https://cooking.nytimes.com/recipes/1013418-sauteed-baby-bok-choy">bok choy</a>.

Roasted Orange Chicken

tangerines

dark brown sugar

soy sauce

rice vinegar white vinegar

ground cayenne or other hot red ground chile

chicken

Salt and black pepper

ginger

Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.

Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.

Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.

Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.

Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn’t already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.

Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you’d like.

<p>The spiced winter blizzard is an easy drinks recipe made with Jack Daniels Whiskey Honey, apple cider, freshly squeezed tangerine juice and homemade spiced simple syrup. </p>

Spiced Winter Blizzard u0026#8211; a holiday whiskey drinks recipe / 2 glasses

120 ml Jack Daniels Honey

ml spiced simple syrup

ice cubes

white sugar

tbsp pumpkin spice seasoning

apple

tangerine zest

star anis

Whisk all ingredients together in a small pot.

Bring to a boil for 3-5 min.

take the pot from the oven and let it cool completely.

Store in a screwed bottle for up to 2 weeks in the fridge.

Homemade spiced simple syrup

Put all ingredients for the drink into a shaker or a jar with a screw lid and shake for 1 minute.

Pour into 2 champagne coupe.

Garnish with the apple slices, the tangerine zest , 1 star anis each glass

Spiced Winter blizzard

My Flourless Tangerine Cake is made with whole tangerines and almond flour in the Italian tradition ~ it&#39;s impossibly moist and bursting with citrus flavor, like biting into a fresh tangerine!

Flourless Tangerine Cake

eggs

almond meal flour

tsp baking powder

Amaretto,

confectioner's sugar

Set oven to 350F Butter a 9 inch spring form pan

Step one is the only time consuming part of this cake.  Wash your tangerines and put them in a saucepan covered with cold water.  (They'll float, but don't worry about that) Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.

Drain and let the tangerines cool for a bit.  Slice them in half, and then in half again.  Remove any seeds and discard, but do this on a plate so you don't lose any juice or pulp.  Put it all in a food processor and process until completely smooth.  You may have to stop and scrape down the sides a few times.  My finished puree weighed 11 1/2 oz, (about a cup) and I highly recommend weighing the puree and only using the 11 1/2 ounces.  Too much puree will throw off the balance of ingredients in this cake.

Set aside, or refrigerate until the next day if you want to do this ahead.

The rest is a one bowl deal:  Beat the eggs and sugar until light and creamy.  Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using.  Mix until well combined.

Pour into your prepared tart pan and smooth out evenly.

Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean.  If the cake is browning too fast, cover loosely with a sheet of foil.

Cool on a rack for 10 minutes, then remove from the pan to finish cooling.

Dust with confectioner's sugar.  Decorate with some citrus zest if you like.

I used Kishu mandarins from my tree: they are very small, seedless, have very thin peels, and have almost no whites to them. But since they're not any kind of standard size I went looking for a recipe that actually measured the amount of orange and this one was exactly what I was hoping for. The cake is so good. Thank you!

One note: next time I'll put a parchment round on the bottom of my springform.

Great recipe. Have made it several times for gluten-free friends and adapted it (using chia “eggs” and apple sauce to replace eggs) for our vegan son and fiancé.  Always comes out well.  First time I made it, I did reduce the sugar by 25% and it was slightly bitter; subsequently I have always gone with the recipe verbatim.  This is a delicious cake regardless of dietary needs!

https://content.jwplatform.com/videos/7F0Xg8UQ.mp4

Gluten Free Tangerine Cake ~ this flourless cake is such a wonderful surprise, made with whole tangerines and almond flour in the Italian tradition ~ it’s impossibly moist and bursting with citrus flavor,  just like biting into a fresh tangerine!

Gluten Free Tangerine Cake

This is a recipe from Diana Yen of The Jewels of New York. She created a dinner party for us for eight people, but the catch was that she could only spent $100 on ingredients. This is an impressive dessert that anyone can make and it&#39;s great this time of year. 

Citrus Tarragon Sorbet

tarragon (about 10 sprigs)

grapefruit

pink grapefruit juice

lemon juice

Combine the water, sugar, tarragon and grapefruit zest in a small saucepan over moderate heat. Stir until the sugar has dissolved. Remove from the heat and set aside to steep for 5 minutes.

Add the grapefruit juice, tangerine juice and lemon juice to the sugar mixture. Strain with a fine sieve into a bowl, discarding the pulp and herbs. Let the mixture cool, then transfer into a container. Cover and freeze overnight. Let soften at room termperature before scooping. 

Top 13 tangerine recipes from across the web

The most viewed tangerine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 13 tangerine recipes from across the web

The most viewed tangerine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Winter Citrus Salad with Honey Dres...

Mulled Wine

Goat Cheese and Fig Quick Bread

Kentucky Sidecar Tangerine Cocktail...

Kentucky Sidecar Tangerine Cocktail...

Tangerine Chile Gran Paloma

Clementine Jam

Roast Salmon With Citrus and Coconu...

Roasted Orange Chicken

Spiced Winter Blizzard u0026#8211; ...

Flourless Tangerine Cake

Flourless Tangerine Cake

Citrus Tarragon Sorbet

The most viewed tangerine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine