let cool on racks.
Clementine Pastry Cream: Meanwhile, in heavy
beating until smooth.
Add Clementine zest and poppy seeds.
o medium saucepan. Juice the clementine quarters into the pan by
each 1 cup.
Pour clementine juice into a large bowl
br>Filling: in blender, combine clementine sections and lemon juice. Pulse
nd squeeze juice from the clementine.
Measure 2 tsp rind
For the clementine marmalade:
Put the clementines (
n body cavity; then place clementine QUARTERS in cavity.
Place
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.
aucepan over high heat, bring clementine juice, chili powder, and lime
ides.
Arrange half the clementine slices, overlapping, on the bottom
Leave to cool.
Glazed Clementine's:.
Place sugar and
Scatter about 1/2 the clementine sections on top. Add turkey
In a bowl, combine mascarpone, quark, sugar and espresso. Set aside. Spread crumbled Amaretti in the base of a serving bowl. Spread 1/2 the mascarpone mixture over top. Arrange 2/3 clementine slices on top then cover with remaining mascarpone mixture. Top with remaining clementine slices and reserved Amaretti cookies. Sprinkle with coffee beans.
he lemon juice, mayonnaise and clementine juice. Season with salt, pepper
arfait with some of the clementine slices.
Melt the chocolate
nother minute.
Stir in clementine slices, water, white wine vinegar
lender or food processor, blend clementine pulp on medium-high for
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.
Cover and chill until ready to serve.
DO AHEAD: Can be prepared 1 day ahead.
Keep refrigerated.
To make 2 drinks, fill cocktail shaker with ice cubes.
Pour in scant 1 cup vodka mixture.
Cover and shake vigorously.
Strain into 2 Martini glasses.
Garnish each with clementine segment.
Garnish with clementine segments.
Place ice cubes in a shaker. Pour bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice over ice, cover the shaker, and shake until chilled, about 15 seconds. Strain into a chilled martini glass.
Light a match or lighter over the cocktail and squeeze 1 piece of clementine peel near the flame to flame the oil. Rub peel on the rim of the glass and drop peel into cocktail.