CLEMENTINE COSMO
Steps:
- Chill 4 martini glasses by filling each with ice and cold water. Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously. Empty the martini glasses of ice water and strain the mixture between the 4 glasses. Float a slice of clementine in each glass and serve immediately.
CLEMENTINE COSMOS
Provided by Claire Robinson
Categories beverage
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer.
- To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into the chilled martini glasses and garnish each with a clementine slice. Drink up and enjoy!
CLEMENTINE MARTINI
This sparkling, citrus cocktail is one to serve at a celebration. Blend clementine juice with vodka, orange liqueur and fizz
Provided by Good Food team
Categories Cocktails
Time 10m
Yield Makes about 10
Number Of Ingredients 4
Steps:
- Put some Martini glasses (or champagne flutes) into the freezer. Mix the clementine juice, vodka and Cointreau in a jug, then chill for 1 hr (or up to 1 day). Thinly slice the 2 clementines to use as a garnish.
- To serve, put a clementine slice into each frosty glass. Fill almost halfway with the chilled jug mixture, then open the bottle of fizz and top up the glasses.
Nutrition Facts : Calories 118 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 1 grams protein
CLEMENTINE VODKA
Make and share this Clementine Vodka recipe from Food.com.
Provided by Redsie
Categories Beverages
Time P14DT10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring to a boil the clementine juice, the sugar and the lemon juice. Mix until sugar is dissolved. Pour in a glass container of 6 cups. Let the mixture cool.
- Add vodka and the slices of clementines and lemon. Add airtight lid to glass container and set aside for two weeks at room temperature.
- After two weeks, strain out the clementines and lemon.
- Keep the vodka in the fridge. Do not freeze.
- Serve cold as is or with some fruit juice and ice.
Nutrition Facts : Calories 490.3, Fat 0.2, Sodium 3.3, Carbohydrate 28.5, Fiber 2, Sugar 23, Protein 0.9
CLEMENTINE & VODKA-BAKED SALMON WITH BEETROOT CRèME FRAîCHE SAUCE
Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser
Provided by Cassie Best
Categories Buffet, Dinner, Fish Course, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.
- Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle - or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.
- While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt - save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.
Nutrition Facts : Calories 420 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium
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