Tangerine Recipes

Ingredients

• 1 cup sweetened coconut, shredded

• ½ cup almonds, sliced

• 2 tbsps. fresh tangerine juice

• 2 tsps. red-wine vinegar

• ½ tsp. fresh thyme, chopped

• Salt and ground pepper to taste

• 2 tbsps. olive oil

• 3 cups torn green-leaf lettuce

• 2 tangerines, peeled and sliced thinly

• 1 thinly sliced apple

Yield: 4 servings 

Instructions

Preheat oven to 350 degrees Celsius. Bake almonds and coconut on a baking sheet until golden then set aside to cool. In a bowl, whisk the tangerine juice, thyme, vinegar, and olive oil. Add salt and pepper to taste. In another bowl, combine tangerine and apple with lettuce. Add the baked coconuts and almonds. Stir in a vinaigrette of your choice. Serve immediately. 

Ingredients

• 2 tbsps. almonds, sliced

• 4 oozes leftover roasted chicken, sliced

• 2 cups cabbage

• 1 peeled and segmented tangerine, with juices

• 1 thinly sliced scallion

• 2 tbsps. Sesame-Miso Vinaigrette

Yield: 1 serving

Instructions

Preheat oven to 350 degrees. Toast almonds on a baking sheet for about 4 minutes. Set aside. Combine chicken, tangerine, juices, cabbage, scallion and vinaigrette. Sprinkle toasted almonds as a topping. 

Ingredients

• 2 cups flour

• ½ cup sugar

• 2 tsps. baking powder

• 1 tsp. baking soda

• ½ tsp. salt

• 1 cup vanilla yogurt

• 1 lightly beaten egg

• ¼ cup melted butter

• 2 tbsps. milk

• 1 cup tangerine, peeled and diced

• 1 tbsp. tangerine peel, grated

Yield: 12 servings 

Instructions

Combine flour, baking powder, baking soda, salt and sugar in a bowl. In another bowl, mix the egg, butter, milk, and yogurt until the mixture is smooth. Stir this into the dry mixture until everything becomes moist. Mix in tangerine and peel. Fill greased muffin tins to two thirds the volume. Bake muffins at 400 degrees Celsius for about 18 to 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.

Ingredients

• 3 tbsps. soy sauce

• 1 tbsp. cornstarch

• 1 lb. flank steak or tri-tip, sliced thinly on the bias

• 2 tbsps. sherry

• 2 tbsps. hoisin sauce

• 2 tbsps. honey

• 1 tbsp. chili sauce

• 2 tbsps. soy sauce

• ¼ cup tangerine juice, freshly squeezed

• 3 tbsps. canola oil

• 2 tbsps. fresh ginger, minced

• 3 scallions, finely chopped

• ¼ tangerine, zested

• 2 tbsps. sesame seeds, toasted

Yield: 4 to 6 servings 

Instructions

Combine cornstarch and soy sauce in a re-sealable plastic bag. Add beef and let marinate for 20 minutes in the refrigerator. Mix the sherry, chili sauce, hoisin, tangerine juice, soy sauce and honey until fully combined. Heat oil on high heat. Add ginger and beef and cook for two to three minutes. Add sauce mixture and cook until the sauce thickens. Garnish with tangerine zest, scallions and sesame seeds to serve. 

Ingredients

• Vegetable oil cooking spray

• 2 ½ cups flour

• 1 ¾ cups sugar

• 1 tsp. baking powder

• 1 ½ tsp. baking soda

• ½ tsp. salt

• 1 cup vegetable oil

• 8 oz. cream cheese

• 3 eggs, beaten

• 1 cup tangerine juice

• 1 tbsp. tangerine zest

• Tangerine icing to decorate

Yield: 8 servings 

Instructions for cake

Preheat oven to 350 degrees Fahrenheit. Lightly coat 2 9 inch circular 9-inch cake pans with cooking oil spray. Mix the flour, baking powder, baking soda, sugar, and salt together in a large bowl. Add vegetable oil, eggs, sour cream, zest and tangerine juice. Mix well with a hand mixer. Pour batter evenly into cake pans. Bake for about 25 minutes. Allow cakes to cool completely before icing. 

Instructions for tangerine icing

Combine cream cheese, butter and sugar in a large bowl. Mix well as you add the tangerine juice and zest. 

Ingredients

• Zest of 2 tangerines

• 3 cups tangerine juice

• 1 cup sugar

• Salt

• 3 tbsps. orange flavored liqueur

• ½ cup heavy cream

Yield: 8 servings 

Instructions

Heat ½ cup tangerine juice, sugar and ½ tsp. salt in a small saucepan on medium heat. Stir until sugar completely dissolves. Pour into a bowl and add the zest. Add the remaining tangerine juice, liqueur and cream. Chill in the refrigerator for 30 minutes. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Place mixture in a container and freeze for about 4 hours, until solid.  

Ingredients

• 3 ¼ cups water

• 3 tbsps. jasmine pearls

• 1 ¼ cup Simple Syrup

• 3 cups tangerine juice, strained

Yield: 8 servings 

Instructions

Simmer water in a saucepan. Remove from heat and add jasmine pearls. Let steep for about 3 minutes. Strain into a pitcher. Let cool. Add syrup and tangerine juice to the tea mixture. Serve chilled with ice. 

Ingredients

• 5 tbsps. canola oil

• 1 small red onion, chopped

• 1 quart tangerine juice

• Fresh thyme

• The zest of a tangerine

• ¼ cup maple syrup

• 1 tbsp. soy sauce

• 1 tsp. ground black pepper

• 8 chicken thighs

• Salt

• 2 thinly sliced green onions, grilled oranges and tangerines for garnish

Yield: 8 servings 

Instructions

Preheat the grill. Heat 2 tbsps. of oil in a saucepan over high heat. Add onions and sauté until soft. Then, add thyme and juice. Stir occasionally until mixture becomes thick, after about 20 to 25 minutes. Strain the mixture into a bowl and stir in soy sauce, syrup and black pepper. Allow to cool to room temperature. Season chicken with salt and pepper. Brush each piece lightly with the remaining oil. Grill until golden brown and just cooked. During the last five minutes of grilling, brush with glaze. Remove to a plate and sprinkle green onion and grilled citrus.  

Ingredients

• 12 ounces fresh cranberries

• Mint leaves

• 2 cups freshly squeezed pomegranate juice

• 3 cups freshly squeezed tangerine juice

• 5 cups cranberry juice

• 2 bottles sparkling wine or Champagne

Yield: 15 servings 

Instructions

Arrange three cranberries with two mint leaves, alternately on a wooden skewer stick. Place each on a baking sheet, cover with damp paper towels and refrigerate for about an hour. Then in a large bowl, combine the fruit juices. Fill glasses with ice and ladle about ½ cup punch into each. Top with wine. Garnish each glass with a swizzle stick.