Poached Tangerine Slices Recipes

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10 BEST WAYS TO USE FRESH TANGERINES



10 Best Ways to Use Fresh Tangerines image

These tangerine recipes are so light and refreshing! From sauce to smoothies to salad, cookies, and cake, there are some irresistible dishes you can make with tangerines.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Tangerine Sauce
Tangerine Garlic Chicken
Tangerine Strawberry Creamsicle Smoothie
Avocado and Tangerine Salad with Jalapeño Vinaigrette
Mediterranean Beet Salad with Tangerines, Greens, and Feta
Tangerine Salsa
Tangerine Caprese Kebabs
Tangerine Vanilla Sugar Cookies
Tangerine and Gin
Tangerine Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tangerine recipe in 30 minutes or less!

Nutrition Facts :

SEARED FOIE GRAS WITH POACHED QUINCE, TANGERINE, AND POMEGRANATE JUICE



Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice image

This elegant dish combines an exotic trio of ingredients -- foie gras, quince, and pomegranate. The richness of the foie gras is complemented by the sweet, tangy fruits.An extravagant delicacy that goes back to Roman times, foie gras is the enlarged liver of a force-fed goose or duck. Duck foie gras has a winey flavor, while goose foie gras is slightly richer and more mellow. Both should be firm to the touch. Look for quinces, bitter fruit that turn sweet with cooking, that are yellow -- a sign of ripeness.

Provided by Martha Stewart

Categories     Appetizers

Yield Serves 4

Number Of Ingredients 15

3 medium-ripe yellow quinces, about 1 1/2 pounds
2 tangerines, juiced (about 1/3 cup)
Peel of 1 tangerine
1 cinnamon stick, 1/2 inch long
2 to 3 whole cloves
2 tablespoons chopped fresh ginger
1/2 cup sugar
1 large red pomegranate
1/4 cup red-wine vinegar
2 tablespoons sugar
1 1/2 pounds fresh foie gras, well-chilled
Coarse salt and freshly ground white pepper
4 sprigs fresh thyme
4 sprigs fresh chervil
1 tablespoon reserved pomegranate seeds

Steps:

  • To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.
  • Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
  • To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.
  • To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin-bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.
  • Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.
  • To assemble: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs and pomegranate seeds. Note: This recipe has been adapted from "Alfred Portale's Gotham Bar and Grill Cookbook," by Alfred Portale. Copyright 1997 by Alfred Portale. Used by permission of Doubleday, a division of Random House.

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 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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