Granita Of Tangerine Recipes

TANGERITA: TANGERINE MARGARITA

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.

GRANITA OF TANGERINE

Steps:

• Combine all ingredients in a stainless steel mixing bowl. Adjust sugar and liquor, to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. Serve in a glass over vanilla bean ice cream with homemade cookies.

HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES

Steps:

• Granita:
• Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
• Syrup:
• Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
• Assembly:
• Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.

TANGERINE-DATE TARTLETS WITH BUTTERMILK WHIPPED CREAM AND TANGERINE GRANITA

Steps:

• Combine 2 cups boiling water, tangerine, and dates in bowl. Cover; chill overnight. Drain dates. Peel each and quarter lengthwise.
• Blend flour, sugar, and salt in processor. Add butter and process until coarse meal forms. Add 3 tablespoons ice water. Process until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap and chill at least 2 hours and up to 1 day.
• Preheat oven to 400°F. Roll out dough on floured surface to scant 1/8-inch thickness. Using small plate as guide, cut out 6-inch rounds. Gather dough scraps; reroll. Cut out additional rounds for total of 6. Fit each into 4-inch-diameter tart pan with removable bottom and 3/4-inch-high sides. Trim overhang; press dough to come 1/4 inch above top of pan sides. Freeze crusts in pans 10 minutes.
• Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes. Remove from oven. Brush hot crusts with some beaten egg white to coat. Cool while preparing filling. Reduce oven temperature to 350°F.
• Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes. Cool butter slightly. Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend. Whisk in browned butter.
• Fill prepared crusts completely with filling (some may be left over). Bake tartlets until filling is set, about 25 minutes. Cool 15 minutes. Push up pan bottoms, releasing pan sides, and cool tarts completely. DO AHEAD Can be made 1 day ahead. Cover tarts; store at room temperature.
• Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form. Refrigerate up to 1 hour.
• Place tartlets on plates. Top each tartlet with 4 date quarters in sunburst pattern and dollop of buttermilk whipped cream. Spoon tangerine granita into 6 small cups and place alongside.