Tuesday, February 9, 2010

Winter Fruit - Tangerine Recipes

So to further share my love for the often under-estimated fruit, I wanted to provide you with two VERY TASTY recipes that feature tangerines.

Please enjoy! Let me know what you think of them in the comments.

Tangerine Teriyaki Tuna
4 fresh tuna steaks, about 6 ounces each


For the marinade:

1/4 cup low-sodium soy sauce
1/4 cup fresh tangerine juice
3 strips tangerine zest
3 tablespoons honey
1 1/2 tablespoons sesame oil
3 cloves garlic, crushed
3 slices (1/4″ thick) fresh ginger, crushed

For garnish:

1 tablespoon toasted sesame seeds (ideally a mixture of black and white sesame seeds), for garnish
1/4 cup chopped scallion greens


1. Combine the ingredients for the marinade in a shallow mixing bowl and whisk together. Add the tuna steaks and marinate for 30 to 60 minutes, turning the steaks once or twice. Keep the bowl covered in the refrigerator.

2. Preheat the grill to high. With a slotted spatula, carefully lift the tuna steaks out of the marinade. Strain the marinade into a small saucepan and boil to a thick, syrupy glaze.

3. Lightly spray the fish steaks with non-stick cooking spray or sesame oil. Brush and oil the grill grate. Grill the fish until cooked to taste, about 4 to 6 minutes per side for medium. As each side is cooked, brush it with the glaze (the boiled marinade). Sprinkle the tuna with chopped scallion greens and sesame seeds and serve.

Serving Size: 1 tuna steak

Tangerine Cheesecake with Chocolate Crust


For crust
about 30 chocolate wafers, ground fine in a blender or food processor (1 3/4 cups)
1/2 stick (1/4 cup) unsalted butter, melted

For filling
1 1/2 pounds cream cheese, softened
1 1/4 cups sugar
1 cup sour cream at room temperature
2 tablespoons freshly grated tangerine zest (from about 4 tangerines)
1/4 cup plus 2 tablespoons fresh tangerine juice
2 tablespoons Grand Marnier or other orange-flavored liqueur
1/2 teaspoon salt
1/4 cup all-purpose flour
4 large whole eggs
1 large egg yolk

For glaze:
3/4 cup tangerine marmalade (about 7 1/2 ounces)


For Filling:

In a small bowl stir together wafer crumbs and butter until combined well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan and chill crust 30 minutes.
Make filling:

Preheat oven to 300°F.

In a bowl with an electric mixer beat cream cheese until light and fluffy. Beat in sugar gradually until mixture is combined well. Beat in sour cream, zest, juice, liqueur, salt, and flour. Beat in whole eggs and yolk, 1 at a time, beating well after each addition.

Wrap bottom and side of springform pan with three 14- by 12-inch pieces of foil, 1 at a time, arranging each piece in a different position to make sure foil is at least 1 1/2 inches up side all around. Put pan in a large baking dish and pour filling into crust. Put dish in middle of oven and with a measuring cup slowly add enough water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil. (Cooling in water bath prevents cheesecake surface from cracking.)

Bake cheesecake 1 hour 15 minutes, or until edges are just set but middle still trembles slightly. Turn off oven and let cheesecake stand 1 hour (cheesecake will continue to set as it stands). Remove dish from oven carefully and transfer cheesecake in pan to a rack to cool completely. Remove foil and chill cheesecake, covered loosely, 6 hours or overnight.
Make glaze:

In a small saucepan melt marmalade over moderate heat, stirring, and cool to warm.

Remove side of springform pan and spread marmalade evenly on top of cheesecake. Chill cheesecake 2 hours (glaze will soften if served at room temperature).

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