Tangerinetea Recipes

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TANGERINE TEA



Tangerine Tea image

Make and share this Tangerine Tea recipe from Food.com.

Provided by Christine MT

Categories     Beverages

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups water
1 1/2 cups fresh tangerine juice or 1 1/2 cups orange juice
1/4 cup sugar, to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tea bags (black or orange pekoe)

Steps:

  • Heat water to boiling in large saucepan.
  • Stir in tangerine juice, sugar, cinnamon and cloves.
  • Heat to boiling.
  • Simmer and stir until sugar dissolves.
  • Remove from heat and add tea bags.
  • Let steep 3 to 4 minutes.
  • Serve Immediately.

TANGERINE-SOAKED TEA CAKE



Tangerine-Soaked Tea Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 1 cake

Number Of Ingredients 15

1/4 cup plain dry bread crumbs (recommended: Japanese Panko)
3 tangerines or oranges, grated zest
3 tablespoons tangerine or orange juice, preferably freshly squeezed
1 tablespoon freshly squeezed lemon juice
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
3 eggs
1 cup buttermilk
Glaze, recipe follows
1/2 cup freshly squeezed tangerine juice
1 tablespoon freshly squeezed lemon juice
1/3 cup sugar

Steps:

  • Preheat the oven to 350 degrees.
  • Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
  • Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.

TANGERITA: TANGERINE MARGARITA



Tangerita: Tangerine Margarita image

Provided by Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 7

1 lime wedge
Fine salt
2 ounces tequila
2 ounces fresh lime juice
2 ounces fresh tangerine juice
2/3 ounce orange flavored liqueur
Crushed ice

Steps:

  • Rub the rim of the glass with a wedge of lime and dip the rim into a saucer of fine salt. Place the tequila, lime juice, tangerine juice, orange flavored liqueur, and crushed ice into a shaker. Shake to mix and strain into a glass. Garnish with a wedge of lime on the rim of the glass.

TANGERINE GRANITA



Tangerine Granita image

Start this at least one day before serving.

Provided by Gabrielle Hamilton

Yield Makes 8 servings

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
2 teaspoons (packed) finely grated tangerine peel
4 cups purchased fresh tangerine juice
1/4 cup strained fresh lemon juice
Pinch of salt

Steps:

  • Bring first 3 ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer until reduced to thin syrup, about 5 minutes. Pour into 8x8x2-inch glass baking dish. Stir in remaining ingredients. Cover; freeze overnight.
  • Using fork, scrape granita in its dish into flakes. Cover and keep frozen up to 2 days.

MOM'S TANGERINE ICED TEA



Mom's Tangerine Iced Tea image

Simple syrup gives a smooth finish to this sweet tea with a citrus twist. It's so refreshing on a hot day. -Mary Miller, Poplarville, Mississippi

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2-3/4 cups water, divided
4 individual black tea bags
2/3 cup sugar
2 cups fresh tangerine juice (about 12 tangerines)
Ice cubes
Tangerine slices and mint sprigs, optional

Steps:

  • In a small saucepan, bring 2 cups water to a boil. Remove from the heat; add tea bags. Steep for 3-5 minutes. Discard tea bags; cool tea slightly., In another saucepan, combine remaining water and sugar; bring to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly., Transfer tea and sugar syrup to a large pitcher; stir in tangerine juice. Refrigerate until chilled. , Serve over ice; add tangerine slices and mint if desired.

Nutrition Facts : Calories 182 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 46g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.

FRESH TANGERINE CAKE



Fresh Tangerine Cake image

I got this recipe out of the Paula Deen magazine, March/April 2008 issue. Made it for myself for my birthday, and everyone REALLY loved it. It is a dense, extremely moist cake. It didn't last long at all when I broke it out. For me, I would say it could stand a bit more tangerine flavor, but it was quite good. I wonder if adding orange extract to the batter would make a difference? Maybe next time. . . I also think you could substitute any other kind of citrus, equal amounts, with the same delicious results.

Provided by Battle in Seattle

Categories     Dessert

Time 1h10m

Yield 1 9-inch cake, 16 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 tablespoon tangerine zest
1 cup fresh tangerine juice
3 large eggs
1 cup sour cream
candied tangerine zest (to garnish) (optional)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon finely grated tangerine zest
3 tablespoons fresh tangerine juice
6 cups confectioners' sugar

Steps:

  • For the cake:.
  • Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour. Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.
  • Pour batter into prepared pans, and bake for 25 minutes (it took about 40 minutes for mine, FYI), or until a wooden pick inserted in center comes out clean. Let cool in pans for (at least) 10 minutes. Remove cake from pans, and cool completely on wire racks.
  • Spread frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.
  • Note: You can purchase the candied zest at many specialty stores, or do as I did: Zest the tangerines in long pieces (one inch or more). Boil zest in one part water to one part sugar for approximately 20-30 minutes, or until you can easily bite through it. Let dry on a wire rack, then store in airtight container. Or, as I like to do--while the zest is still wet, dredge it in granulated sugar before drying.
  • For the frosting:.
  • In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth.

TANGERINE ICE



Tangerine Ice image

Provided by David Tanis

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 4

1/2 cup sugar
3 cups freshly squeezed tangerine juice (about 3 pounds)
Juice of 2 large limes
2 tablespoons orange liqueur or kirsch Champagne, optional.

Steps:

  • Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch. Mix well.
  • Pour the mixture into a storage container to a depth of 1 inch, or into a zippered plastic freezer bag. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
  • To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses. Top with a little chilled Champagne if you wish.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 40 grams

CANDIED TANGERINE SLICES



Candied Tangerine Slices image

Use this recipe to make our Tangerine Tea Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 to 8

Number Of Ingredients 2

2 cups sugar
2 tangerines, preferably organic, cut into 1/4-inch-thick slices and seeds removed

Steps:

  • Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.

VICKI'S TANGERINE MARTINI



Vicki's Tangerine Martini image

This is an adult crowd pleaser and my answer to what to do with all the tangerines on my tree. It is refreshing and oh, so good!

Provided by miss vicki

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 4

ice
3 fluid ounces freshly squeezed tangerine juice
1 ½ fluid ounces vodka
1 teaspoon orange-flavored liqueur (such as Cointreau®)

Steps:

  • Place ice in a martini shaker and pour tangerine juice, vodka, and orange liqueur over ice. Cover, shake vigorously, and pour into a martini glass.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.5 g, Sodium 9.1 mg, Sugar 11.2 g

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