This brightly colored juice is a sweet combination of beets, carrots, apples, clementines, and ginger.
'clementines' on Serious Eats
Get a hit of tangy winter sunshine with this bright, citrusy juice blend from Rouge Tomate in NYC.
Even die hard clementine fans can get bored eating the fruit straight after a while, which is where this refreshing and creamy sorbet comes in. Plus, this dairy-free recipe goes from prep to finished product in less than an hour.
Mild, easygoing clementines make this sorbet taste like a dairy-free creamsicle.
If you've spent time cooking from many of Mario Batali's recipe, you'll know the man is not afraid of bitter. His grasp on how bitter flavors come into play is typical of Italian cuisine, where bitter is celebrated instead of disguised. This Leg of Lamb in a Clementine Crust from Molto Batali employs whole clementines—bitter pith, skin, seeds, and all—into a coating that's bitter, sweet, herbal, and pretty much made for winter lamb enjoyment.
Peak season for mandarin oranges is from early winter to early spring. They are smaller than regular oranges and are easier to peel; even in early March, grocery stores have stacks of clementines in crates, or piles of the bagged fruit.
Sweet. Light. Juicy. Leonor of Flagrante Delicia got it right with her clementine cakes. If you're searching for another refreshing treat after trying the clementine granitas, follow up with Leonor's recipe and take a look at her photo shoot featuring these clouds of citrusy goodness. I wish I could pop one in my mouth right now. With a touch of cream and a hit of fresh clementine on top, the cakes look and sound perfect....
A clementine granita sounds like the perfect second act to those heavy winter stews and meats I've been eating lately. Rebecca, of Ezra Pound Cake, has a refreshingly simple recipe. All you need are clementines, sugar, and rum. The rum is optional, but who doesn't like a little rum in their day? The granita is "packed with magical clementine flavor" and makes for a fabulous presentation served in the hollowed out clementines....
My favorite blog post I've read so far this week is by far the a risk vs. reward analysis of fruit by Justin of Guardedly Optimistic. Here's what he has to say about the humble banana: fruit: bananarisk: lowreward: moderateanalysis: Never a bad choice, the banana is the .290 hitter of fruit. When was the last time you had a surprisingly bad banana? Never, that’s when. More importantly, the banana offers the most easily interpreted warning signs in the fruit family: if it’s slightly green or covered in brown spots, you know you’re rolling the dice. You will most likely never eat a memorable banana, but for a low-risk fruit that pays out solid dividends, you can’t do better....