Charred Tangerines On Toast Recipes

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TANGERINE MARMALADE



Tangerine Marmalade image

This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h35m

Yield Makes 5 cups

Number Of Ingredients 2

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

Steps:

  • Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
  • Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Nutrition Facts : Calories 95 g, Fiber 1 g

CHARRED TOMATOES WITH FRIED EGGS ON GARLIC TOAST



Charred Tomatoes with Fried Eggs on Garlic Toast image

When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

4 slices rustic bread, toasted
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil, plus more for brushing
4 large eggs
Coarse salt and freshly ground pepper
4 small tomatoes, such as cocktail or Campari, halved

Steps:

  • Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
  • Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

CHARRED TANGERINES ON TOAST



Charred Tangerines on Toast image

For an unexpectedly good hors d'oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. They're delicious on baguette toasts with just a spoonful of the oil, flaky salt and cracked black pepper. Or serve them with rich crème fraîche, ricotta, prosciutto or leftover ham, which offsets the sourness of the citrus.

Provided by Ali Slagle

Categories     breakfast, brunch, quick, snack, finger foods, appetizer

Time 15m

Yield 6 to 10 servings (about 2 cups)

Number Of Ingredients 9

7 to 9 tangerines or clementines
1/4 cup plus 2 tablespoons extra-virgin olive oil (preferably something fruity)
1 sprig rosemary or thyme
1 teaspoon honey
4 cloves
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
Toasted baguette slices, for serving
Flaky salt, for serving

Steps:

  • Peel the tangerines or clementines, discarding the skins. Remove any thick pith and strings from the peeled fruit, but leaving the membranes intact, and separate the fruit into segments. Set aside.
  • In a large skillet over the lowest possible heat, combine 1/4 cup oil with the rosemary or thyme, honey, cloves and red-pepper flakes. Season with salt and pepper. Simmer until the oil is fragrant and infused with the aromatics, about 10 minutes.
  • Transfer the mixture to a heatproof bowl and return the skillet to the stove. Crank the heat to high and add the remaining 2 tablespoons oil. Once the oil is just smoking, carefully add the fruit segments in a single layer (they may spatter a bit). Season with salt and pepper and cook until deep golden-brown, turning halfway through, about 1 or 2 minutes per side. Gently transfer the fruit to the infused oil.
  • Top each slice of baguette with charred fruit, a drizzle of the oil and some flaky salt-or let the fruit segments marinate in the oil at room temperature for up to 1 day. (They will keep in the refrigerator for up to 3 days. Allow to come to room temperature before serving.)

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 200 milligrams, Sugar 8 grams, TransFat 0 grams

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