YOU'VE probably seen (and no doubt sampled) these cute little citrus fruits that first appeared on the scene in Canada a few years ago.
A cross between an orange and a mandarin, a Clementine is the perfect little snack to tuck into a lunch bag or tote along to the gym. At just 40 calories each they are a great nutritional bargain, loaded with Vitamin C. Look for clementines that are shiny and feel heavy for their size - that means they'll be juicy. Clementines are best stored in the refrigerator and will last there for one to two weeks. At room temperature they will deteriorate quickly.
CREAMY CLEMENTINE SALAD DRESSING
Try this drizzled on a salad of sliced roasted beets and butter lettuce; scatter some clementine sections and a few pumpkin seeds on top.
½ cup fresh clementine juice
1 Tbsp rice vinegar
1 tsp sugar
¼ cup mayonnaise Salt and freshly ground pepper to taste
In a small saucepan bring the clementine juice, vinegar and sugar to a gentle boil. Reduce until only about two tablespoons of liquid remain; let cool. In a bowl whisk the clementine juice reduction together with the mayonnaise (if dressing is too thick thin with a little more fresh clementine juice). Store in the refrigerator until ready to use. Makes four servings.
FLOURLESS CLEMENTINE CAKE
From Britain's domestic goddess, Nigella Lawson - this one's gluten-free.
4 to 5 clementines (about
1 pound total weight)
6 eggs
1 cup plus 2 Tbsp granulated sugar
2 1 ?3 cups finely ground almonds
1 heaping tsp baking powder
Place the clementines in a pot with cold water to cover; bring to a boil, then reduce heat and simmer for two hours. Drain and cool; cut each clementine in half and remove any seeds. Finely chop the entire clementine (skins, pith and fruit) and place in a food processor. Process until smooth.
Preheat oven to 375 degrees. Butter an eightinch springform pan and line the bottom and sides with parchment paper. (This is important or you'll never get the cake out of the pan).
In a large bowl beat the eggs; add sugar, almonds and baking powder. Mix well, then stir in the pureed clementines. Pour the mixture into the prepared pan and bake for one hour or until a skewer comes out clean (I suggest covering the cake with foil after about 40 minutes to keep it from getting too brown on top). Remove from oven and let cool completely in the pan on a rack before removing cake from the pan. Serve with softly whipped cream. Makes eight servings.
CLEMENTINE AMBROSIA
A nice light dessert, quick and easy to make.
½ cup whipping cream
1 Tbsp sugar
½ cup sour cream
2½ cups mini marshmallows
1 cup clementine sections (about 6 clementines - remove as much of the white membrane from the sections as possible)
1 cup fresh pineapple tidbits
½ cup sweetened coconut
½ cup halved maraschino cherries, drained
Place the cream and sugar in the bowl of a stand mixer with the whisk attachment and whip to stiff peaks.
Fold in the sour cream until well combined. Add the marshmallows, clementines, pineapple, coconut and cherries and stir to combine. Transfer to a glass serving bowl; cover and refrigerate two hours before serving.
Makes six servings.
CLEMENTINE MIMOSAS
Juice of 12 clementines
6 tsp Campari (or grenadine)
1 750ml bottle dry
sparkling wine (try Two Oceans Sparkling Sauvignon Blanc from South Africa)
Divide the juice between six champagne flutes and add one teaspoon of Campari to each glass. Fill glasses with sparkling wine.
