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Tangerine Dreams of Yummy Things (To Eat)
updated: Jan 29, 2013, 7:49 PM

By Edhat Subscriber

Help! I am reaping an incredible harvest of tangerines, faster than I can give them away! Can folks suggest recipes they like using tangerines? Bonus points for options other than marmalade!

Comments in order of when they were received | (reverse order)

COMMENT 368824	2013-01-29 07:56 PM
Tangerine sherbet or gelato. Tangerine-spice chicken.
COMMENT 368825	2013-01-29 07:59 PM
Tangerine cheese cake.
PAMSB	2013-01-29 08:03 PM
I love, love, love tangerines on a salad with a light dressing. Sliced up and thrown in with a stir fry (fish or chicken). Google "Tangerine Recipes" and you will find a lot. Our friends gave us Harry and David's Fruit of the Month Club for Christmas and we got the Honeybells today (combination of tangerine and grapefruit). Having fun coming up with recipes for those, too. Enjoy! (Oh, and would you like my address for your leftovers? LOL)
AQUAHOLIC	2013-01-29 08:16 PM
Tangerine Margarita salad: Romaine, sliced tangerines, toasted slivered almonds, crumbled goat cheese, shredded roast chicken + a light vinaigrette...yum!
COMMENT 368836P	2013-01-29 08:24 PM
tangerine tagine? The frozen suggestions are great. Lots of work, but candied peel is good. Yes, if necessary, juice and freeze the goods for later.
COMMENT 368842	2013-01-29 08:40 PM
I am overloaded, too! I force them on anyone who steps on the property and juice, juice, juice! I would send them to the food bank if they weren't so seedy this year. You can always dehydrate them (I've seen dehydrated citrus sold for money... not sure what anyone would do with them...)
HATTIE	2013-01-29 09:02 PM
want to trade any for lemons? :-)
COMMENT 368875P	2013-01-30 04:16 AM
One cup whipping cream One cup milk OR: 2 cups 1/2 & 1/2 _____________________________________________ One cup sugar 2 teasp. tangerine zest (finely grated rind) 3+ tablespoons juice Mix well, with whisk. Pour into glass 5" x 9" loaf "pan" or similar size glass container. Freeze for approx four hours. This makes wonderful ice cream. No need to stir after you pour into loaf pan. Yummers. (This works well with lemon zest/juice, too.) @ HATTIE: If you have lemons going to waste, please call me: 569-1714. Lisa. We love lemons here. Thank you.
COMMENT 368887	2013-01-30 06:54 AM
Tangerine liqueur! Cut some in half, place in glass jar, cover with good quality vodka, seal and soak for 1 month. Some don't bother cutting in half but I do (although you might get more juice this way+ more dilute). Strain and add a simple sugar syrup to taste. Wonderful!
COMMENT 368894P	2013-01-30 07:15 AM
There's a recipe from Nigella Lawson for a clementine cake you can find online: http://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe/index.html We tried it and it thought it was nice.
COMMENT 368909	2013-01-30 07:49 AM
One of my favorites is quite simple: 1. Peel 2. Eat
SBVOICE	2013-01-30 08:30 AM
Tangerine chicken - in a blender or food processor, blend tangerine slices (remove seeds), soy sauce (I like Braggs, but any will do), ginger, garlic, pepper, salt, and a couple of tablespoons of oil. Coat chicken and whole carrots with marinade and bake (baste a couple of times). Letting the chicken sit the marinade for an hour before baking will increase tenderness.
LOURAY	2013-01-30 08:37 AM
Make just about any strawberry dipping mixture (chocolate, cream cheese, whatever). Dip tangerine sections. Eat now or chill for later. If I weren't about 18 hours away I'd be right over with a big basket. :-)
COMMENT 368935	2013-01-30 08:41 AM
Tangarine juice is the best!!!
GBOB	2013-01-30 09:11 AM
Tangerine mimosas! Yummy. Good way to use up the left-over bubbly from New Year's.
EDHATBARBARA	2013-01-30 09:49 AM
Spicy Tangerine Beef Recipe courtesy Guy Fieri .Prep Time:20 minInactive Prep Time:20 minCook Time:5 minLevel: EasyServes: 4 to 6 servings.Ingredients 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds Directions In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator. Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds. http://www.foodnetwork.com/recipes/guy-fieri/spicy-tangerine-beef-recipe/index.html
EDHATBARBARA	2013-01-30 09:52 AM
Tangerine Beef with Scallions Recipe courtesy Food Network Magazine Prep Time:15 min active Prep Time:10 min Cook Time:10 min Level: Easy Serves: 4 Ingredients: 1 1/2 pounds beef tri-tip steak, trimmed of excess fat 1 tangerine 4 scallions, sliced, plus more for garnish 1/4 cup soy sauce 2 tablespoons toasted sesame oil 2 teaspoons sugar 2 tablespoons chopped peeled ginger 3 cloves garlic, minced Pinch of red pepper flakes 2 tablespoons orange preserves Directions: Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight. Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings. Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce. Per serving: Calories 341; Fat 18 g (Saturated 5 g); Cholesterol 91 mg; Sodium 994 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g http://www.foodnetwork.com/recipes/food-network-kitchens/tangerine-beef-with-scallions-recipe/index.html
EDHATBARBARA	2013-01-30 09:55 AM
Fresh Tangerine Sorbet yield: Makes about 5 cups Can be prepared in 45 minutes or less, but requires additional unattended time. Ingredients: 3 1/2 cups fresh tangerine juice (from about 15 tangerines) 3/4 cup superfine sugar Preparation: 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. http://www.epicurious.com/recipes/food/views/Fresh-Tangerine-Sorbet-14121
LOURAY	2013-01-30 10:55 AM
Thinking also, for maximum fruit usage, why not pickle or preserve sections in the same kind of syrup you'd use for watermelon pickle, pickled peaches? Droooooool.
COMMENT 369059	2013-01-30 01:25 PM
Fruit always deepens in flavor when you heat it - I usually section off the tangerines, saute them in a little bit of butter flavored Pam (butter works too - really small amount needed) and some brown sugar (again, less is more). When they get darker, they are ready - drizzle with a little honey and ....delicious.
COMMENT 369068	2013-01-30 01:45 PM
Tang.
SEEDLADY	2013-01-30 04:39 PM
tangerine chutney. chop, seed, bring to a boil with sugar and chopped onion, cinnamon, mustard seed, clove, salt & pepper, cider vinegar, jalepeno pepper. Simmer to jelly stage, fill hot jars, and water bath 15 minutes in 1/2 pints.
COMMENT 369234	2013-01-30 07:41 PM
Juice!
COMMENT 369287	2013-01-31 07:07 AM
noblepig dot com/2009/11/the-best-cranberrytangerine-chutney/ Cranberry-Tangerine Chutney Adapted from Wives with Knives 3 cups fresh cranberries 1 large tart apple, cored, peeled and chopped (I used Granny Smith) 1/2 cup orange marmalade 1/2 cup apple cider vinegar 1-1/2 cups sugar 1 cup water 3 Tablespoons candied (crystallized) ginger, chopped (Do not substitute) 3/4 teaspoon ground cinnamon 1 Tablespoon curry powder (Do not leave this out) 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup golden raisins 2 cans mandarin orange slices, drained Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring occasionally.
LOURAY	2013-01-31 04:48 PM
Saw an advertisement online today for dried tangerine segments.

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