ltitude.
I like chunkier jam, so I will instead blend
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
re soft.
Put the tangerine pulp, peels, lemon juice and
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
alved sponge cakes with apricot jam and arrange in the bottom
emove the zest from the tangerine and place it in the
nd light.
Add the tangerine rind.
In another bowl
eanwhile prepare brittle and candied tangerine zest.
Wipe the heavy
Preheat oven to 325 degrees.
Grate 4 tsp peel and squeeze 3/4 cup of juice from the tangerines or oranges.
In a large bowl, combine flour, baking powder, salt and 1 cup sugar, whisk in the oil, egg yolks, peel and juice until smooth.
br>Add cocoa powder and tangerine oil; mix until smooth and
ell mixed.
Add the jam, blend in.
Add the
ix flour, sugar and grated tangerine rind in bowl. Add butter
0 minutes before proceeding with recipe.
On a floured surface
dd oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one
ide of the bit of jam and it wrinkles then it
large bowl, combine the tangerine juice, soy sauce, peanut butter
1/2 tablespoons of jam on each slice. Distribute the
f cake. Garnish with candied tangerine zest, and pipe remaining frosting
Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan and whisk until sugar dissolves. Freeze tangerine mixture 1 hour, then stir well. Cover and freeze until solid, at least 3 hours or overnight.
Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
Spoon 2 tablespoons vanilla cream into each of 6 glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.
n chopped segments of 1 tangerine.
Spoon mixture among into