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.
Beat one minute.
Add tangerine juice (1/4 cup) and egg
nd instant pudding. Add the tangerine juice, oil, eggs and lemon extract
ix flour, sugar and grated tangerine rind in bowl. Add butter
large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted
add egg yolks, sugar, lemon juice, tangerine juice and zest.
Mix well
Combine tangerine juice, vodka, lemon juice, simple syrup, orange liqueur, and egg white in a cocktail shaker. Secure lid onto shaker and shake until the cocktail is creamy, at least 1 minutes.
Add ice to shaker. Again secure lid onto shaker and shake for several seconds. Strain cocktail into stemware and garnish with tangerine twist.
In a bowl muddle 6 mint leaves and sugar together.
Add the lime juice and the tangerine juice, stir thoroughly.
Add the ice cubes and rum.
Mix until the sugar is dissolved.
Top off with club soda (or seltzer).
Strain into glasses and add more ice cubes if desired.
Garnish with tangerine slices and fresh mint leaves.
If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.
Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.
br>Simmer dried cranberries and tangerine juice in a small saucepan over
Stir tangerine juice and lemon juice together in a saucepan. Whisk
ugar, 1 cup butter, the tangerine peel, vanilla and eggs with
up of tangerine juice in sauce pan along with lemon juice, butter, and
oy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in
ornstarch.
Gradually add the tangerine juice and water, whisking until smooth
Combine cranberries, cherries, sugar, tangerine juice, tangerine zest, star anise, cinnamon stick, and whole cloves in a heavy-bottomed saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes. Remove from heat and let cool to room temperature. Discard star anise, cinnamon stick, and whole cloves, and refrigerate until needed.
he chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices
utter with canola oil and tangerine juice in a saucepan over medium
roiler to high.
Combine tangerine juice, mirin, soy sauce, the 2
dd slivered peel, sugars and tangerine juice; bring to a boil, stirring