December, 2008 - Volume 10, Issue 2



MANDARIN RECIPES



Here are a few of our favorite recipes with Mandarins. Enjoy!



Mandarin Sherry Chicken
4 to 6 chicken breasts
1/2 t. salt
1 medium onion, sliced
1 cup chopped bell pepper
1 cup sliced mushrooms
Paprika
SAUCE
1 cup mandarin juice
1/4 cup dry sherry
1 T brown sugar
1/2 cup water
1 t salt
1/2 t pepper
1 T flour
2 t. grated mandarin peel
2 t. chopped Italian parsley
Preheat oven to 375 degrees. Place chicken in baking dish & sprinkle with salt. Add onions, peppers & mushrooms. In a small saucepan, combine sauce ingredients except parsley and paprika. Cook over medium-high heat until sauce thickens & bubbles. Add parsley & pour sauce over chicken. Bake 45 minutes or until done, basting often. Garnish with paprika & fresh mandarin slices. Serve over rice.

Mandarin Cranberry Relish
12 oz. fresh or frozen cranberries
3 mandarins, 2 peeled, 1 unpeeled
3/4 cup sugar
Cut the mandarins into eighths. Wash the cranberries, sorting out any that are squishy or discolored. Place half of the cranberries in a food processor and blend until the consistency is like pickle relish. Transfer to a medium bowl. Process the rest of the cranberries, add to bowl, then process the mandarins. Transfer the mandarins to the bowl, add the sugar, and stir well. Refrigerate several hours or overnight.


Mandarin Marmalade Shrimp Dip
1/4 cup horseradish
1 cup Newcastle Produce mandarin marmalade
Combine and serve with cooked, chilled shrimp.



Spring Rolls

Recipe from Snow’s Citrus Court.

1/2 cup chopped carrots
1/2 cup chopped cabbage
1/2 cup chopped onions
1/2 cup chopped water chestnuts
1/2 cup chopped bamboo shoots
1/2 cup chopped bell peppers
1/2 cup rice noodles
2 cups cooked meat: chicken, ground pork or
ground turkey
1/2 cup Snow’s Citrus Court Mandarin Orange
Stir Fry Sauce
1/4 t ginger
1/2 t sesame oil
salt & pepper to taste

Combine all ingredients thoroughly.

Using 1 package of egg roll wrappers, fill wraps & sauté in Snow’s Citrus Court Citrus Garlic Pepper Oil. May also be baked or steamed. While still hot, salt with kosher salt infused with lime zest.


Mandarin Marmalade Muffins

2 1/2 cups all purpose flour
1/4 cup packed light brown sugar
4 t. baking powder
1/2 t. salt
1 cup half & half
3/4 cup Newcastle Produce Mandarin Marmalade
1 t. vanilla
1 large egg
1/2 cup chipped walnuts, optional

Preheat oven to 350 degrees. Stir together flour, brown sugar, baking powder & salt in a large bowl. Add half & half, marmalade, vanilla & egg & stir just until combined. Do not beat until smooth. Stir in nuts if desired. Transfer batter into greased muffin pan. Bake 40 minutes or until a toothpick inserted in the center comes out clean. To make bread, bake in an 8 inch loaf pan for 45 to 50 minutes.


Easy Mandarin Pumpkin Cheesecake
Recipe from Earth & Vine Provisions

8 oz Gina Marie cream cheese
6 oz mascarpone cheese
9 oz jar Earth & Vine Mandarin Pumpkin Marmalade
1 bag (8 oz) Beth’s Ginger Cookies

Blend first three ingredients until fluffy. In a 9 inch pie pan, crush ginger snaps in the bottom, spread mixture over the top. Serve chilled.

Teriyaki Grilled Chicken
3 lbs. skinless chicken pieces
1/2 cup Newcastle Produce Mandarin Marmalade
1/3 cup soy sauce
1/3 cup sherry or sake
2 cloves garlic, minced

Place chicken parts in a zipper plastic bag. Combine remaining ingredients and add to bag. Turn to coat and let marinate in the refrigerator for 2 hours or overnight. Grill over medium hot coals until done. Baste often with the sauce. Serve with rice.

Marmalade Glazed Carrots
1 1/2 lbs. carrots, peeled and cut into rounds
1 T butter
2 T Newcastle Produce Mandarin Marmalade
2 t Dijon mustard
Salt & pepper to taste
Fresh Italian parsley, chopped

Steam carrots until tender. In a medium saucepan, melt the butter & marmalade. Stir in the mustard & carrots and season with salt & pepper. Cook over medium heat for a few minutes until the carrots are well coated and the sauce is bubbly. Toss with chopped fresh
parsley.


Mandarin Fudge Brownies
Recipe from Snow’s Citrus Court

1 box Firenza Triple Chocolate Brownie Mix
Prepare brownies per directions on package, using an extra egg for a more cake-like texture. Bake as directed. When the brownies are removed from the oven, let sit for ten minutes, prick the top with a fork & pour Snow’s Citrus Court Mandarin Orange Syrup & Dessert Topping over the warm brownies. Let cool completely.

Mandarin Chocolate Frosting
To one recipe of your favorite chocolate frosting or one container prepared chocolate fudge frosting add:

3 T Snow’s Citrus Court Mandarin Orange Syrup & Dessert Topping
3 T unsalted butter
2 T mandarin zest

Mix all ingredients together until smooth. Spread on cooled brownies. To make clean smooth cuts, put the frosted brownies in the freezer for half an hour prior to cutting.