CANDIED TANGERINE PEEL
Provided by Food Network
Number Of Ingredients 2
Steps:
- Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;
CARAMELITO COOKIES WITH VANILLA WHIPPED CREAM AND CANDIED NUTS
Provided by Kara Sigle, Food Network Star Season 8 Finalist
Categories dessert
Time 45m
Yield 12 to 15 servings, depending on size of slices
Number Of Ingredients 17
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish.
- In a large bowl, mix 2 cups flour, oats, brown sugar, baking soda and salt. Slowly mix in the butter until the mixture is crumbly. Transfer half of the mixture to the prepared baking dish and bake for 8 to 10 minutes. Pull from the oven let cool for a few minutes.
- Mix the remaining 3 tablespoons flour with the caramel until smooth. Layer the chocolate, nuts and caramel on the baked cookie base. Add the caramel last. Add the remaining unbaked crumble on top and bake an additional 12 minutes. Pull when slightly browning on top.
- For the candied nuts: In a saucepan over medium heat, reduce 1/2 cup water and the sugar until it starts to crystallize or comes close to evaporation. Stir in the cinnamon, salt and vanilla. Add the nuts and continue to mix until coated. Remove from the heat and let cool.
- For the whipped cream: Using a stand mixer with a whisk attachment (or whisk by hand), whisk the heavy cream to soft peaks. Slowly add in the sugar and vanilla and whip until just stiff peaks. Adjust sweetness if necessary with more sugar.
- Slice the cookie into bars and serve each piece topped with whipped cream and candied nuts.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
TANGERINE SORBET
Sweet and tangy tangerines give this light but satisfying frozen dessert its citrus flavor. Also try:Tangelo Sorbet, Grapefruit Sorbet
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- In a bowl, stir together tangerine juice, sugar, and lemon juice until sugar is dissolved. Chill juice, covered, until cold, at least three hours. Freeze in an ice-cream machine, according to manufacturer's instructions, until frozen. Transfer to a covered container and store in the freezer until ready to use, up to 1 week.
CANDIED PISTACHIOS
These elegant nuts are a great accent to summer fruits. If you can find the longer, thinner pistachios from Sicily, use them for this recipe-or any time you're eating pistachios. They have the best flavor.
Yield makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat the oven to 350°F or 325°F on convection.
- Spread the pistachios out on a rimmed baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
- Dump the nuts into a bowl and toss with the confectioners' sugar.
- Line a baking sheet with a Silpat or parchment.
- Meanwhile, put the water, granulated sugar, and corn syrup in a small saucepan. Bring to a boil over medium-high heat and cook to 285°F. Add the nuts and salt and cook, stirring constantly, until the sugar turns white. Scrape out onto the Silpat. Working fast, use a couple of forks to separate the nuts while the sugar is still hot.
- Let cool completely and store in an airtight container for up to 1 week.
TANGERINE SORBET
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 5h
Yield About 5 cups, serving 6
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a saucepan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup or honey, remove from the heat and allow to cool. Stir in the tangerine juice. Transfer to a container and chill in the refrigerator for two hours or overnight.
- Chill a container in the freezer. Freeze the juice mixture in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for two hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams
FRESH TANGERINE SORBET
Categories Dessert Quick & Easy Lunar New Year Winter Tangerine Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 2
Steps:
- In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.
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