Tag Archives | #citrus

Engagement Chicken

CAST-IRON ROASTED HONEY AND CITRUS CHICKEN WITH CRISPY POTATOES

This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family winter meal or be like Harry and Meg and make it for your engagement night.


Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
Yum
Print Recipe
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the chicken and the tangerine slices aside.
  2. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
  5. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  6. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  7. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
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Little Women


When I turned 13, my mother gave me a signed first edition of Louisa May Alcott’s Little Women. She asked me to read it and she promised to one day discuss with me
her favorite character.

For years, she had been piling books in my room. Greek and Nordic mythology. Arabian fables. Anthologies of Dante and The Betrothed by Alessandro Manzoni. Dickens’ The Pickwick Papers. Jerome K. Jerome’s Three Men In A Boat. Ulysses. Anything by Primo Levi. And Italo Calvino (please, gift your children with his writings). A full series of Little House books by Laura Ingalls Wilder. And even one small pocket edition of short stories by Edgar Allan Poe that scared the bejesus out of me.

While I loved reading about Laura and became fascinated by her descriptions of churning butter and tapping freshly sugared sap and an attic full of winter squash and other supplies to get her through the winter, which was something very foreign and intriguing to an Italian girl, Little Women became one of my favorites. I immediately gravitated to Jo, the rebel. She lived unchaperoned in NYC, offered inappropriate stories to publishers, cut her hair short and turned down the rich boy next door.

While Jo will forever be my girl, I later concluded that Mrs. March was the true feminist character, the constructive one, the mother who allowed her four girls to thrive and follow their dreams by building their beloved castles in the clouds. She is sort of a gentler, old-fashioned, go-ahead kind of mom. She nourished her daughters with thoughts.

Nourishing is the best part of being a woman and a mother. We feed, listen, cook, teach, work, produce, give life, care, advocate, hug and fight. Nourishing doesn’t preclude  women from being seductive, and it shouldn’t stop us from being leaders. Nourishing is a female privilege. That’s not an insult to men, who, by the way I love and appreciate. But nourish is largely the land of females. Nourishing deserves respect like women deserve equal rights.  

The four March girls have kept coming back into my life in many ways, becoming even more daring, modern and, at times inflammatory. I rooted for the ladies in Sex in the City. I cried and laughed along with Hannah and the Girls on HBO (shall we talk about Matthew Rhys’ prosthetic Penis for a sec?!) And every decade I bump into a real-life incarnation of the four ladies in the form of my formidable girlfriends who are my lifeline. We bond over our need for love, respect and nourishment and our shared knowing of the importance of being allowed to be vocal, heard and successful. And I’m extremely thankful for each and every one of these women in my life.

A short while before the 2016 election, I took a walk with an argumentative friend. It became clear she was not going to vote for Clinton. What distressed me most at the time, though, was not her political viewpoint but a statement she made while discussing her choice. “The least of my concerns,” she said sternly, “is women’s rights.” Not acceptable, lady.

Dilma Rousseff once said, “I hope the fathers and mothers of little girls will look at them and say, ‘Yes women can.’” We, as women, have the responsibility to propel the movement for women’s rights forward. We also need energy and power to continue the journey we have ahead of us the next four years. Our daily fights are many but we need to persevere.

My mother died six months after giving me Little Women. I was never able to discuss with her which character was her favorite, although I like to think she, like me, was fond of Jo, the rebel.  I consider myself incredibly lucky that in the short time she was with me, she fueled my passion for reading, writing and cooking; she supplied me with an insubordinate mind; and that she nurtured me and taught me to stand up for my beliefs. I want my daughter and my son to grow up with the same ideals but hopefully in a more forward-thinking, more accepting society.

So get your favorite foursome together and dial your elected officials to nourish your country back to normal. And remind everyone you know to do the same. And if you’re hungry for more than good intentions, try my mom’s honey and tangerine roasted chicken. It’s a recipe that will keep you happy while satisfying your hunger for food and equality. #RESIST 

Honey, Tangerine and Rosemary Chicken
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Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 -to - 4 Lb. organic whole chicken
  • 4 cloves of garlic, peeled
  • 4 Sprigs fresh rosemary
  • 4 leaves fresh sage
  • 1 Medium white onion, halved
  • 1/4 cup extra virgin olive oil
  • 3 tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 2 cloves peeled garlic
  • 2 teaspoons fresh rosemary
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
  2. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the slices at the bottom of the pan. Place the prepped chicken on the sliced tangerine in the pan.
  3. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  4. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  5. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe Notes

Substitute oranges with tangerines for a sweeter version. I also like adding fresh ginger to the basting sauce.

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Honey, Tangerine and Rosemary Roasted Chicken

I think everyone should learn to roast a chicken properly. It’s a perfect go-to family meal, but you can be sure guests will appreciate it.  This is my mother delicious and nurturing recipe for roasted chicken and it’s a bit different from the usually roasted chickens; it’s comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. You have to remember to rotate the chicken and baste the bird  because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet, I loved them spooned over a good rice. I love the power of a good family meal, it restores my energy and brings me joy.

Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 -to - 4 Lb. organic whole chicken
  • 4 cloves of garlic, peeled
  • 4 Sprigs fresh rosemary
  • 4 leaves fresh sage
  • 1 Medium white onion, halved
  • 1/4 cup extra virgin olive oil
  • 3 tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 2 cloves peeled garlic
  • 2 teaspoons fresh rosemary
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
  2. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the slices at the bottom of the pan. Place the prepped chicken on the sliced tangerine in the pan.
  3. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  4. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  5. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe Notes

Substitute oranges with tangerines for a sweeter version. I also like adding fresh ginger to the basting sauce.

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Brown Sugar Broiled Pink Grapefruit

One small but lovely teaspoon of brown sugar sprinkled over a juicy pink grapefruit then 3 to 4 minutes under a broiler – set to high – make this delicious beauty, one of my favorite ideas for a super fast- no work – breakfast. I occasionally add a dash of cinnamon or cardamom powder for extra zing. Think loads of vitamin C  and unlike our government, absolutely no mess in the cabinets. #resist

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Detox Papaya with Passion Fruit and Lime

When it’s grey and snowy outside, I crave sunshine. Sliced papaya does the trick for me. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya not only gives me my warm weather fix but helps in weight loss and fighting cellulite. It’s the ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to brighten the tropical taste.

papya-silvia-baldini

Detox Papaya with Passion Fruit and Lime
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If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Detox Papaya with Passion Fruit and Lime
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Print Recipe
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 medium ripe papayas cut into thick wedges
  • 1/4 cup passion fruit pulp with seeds
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
Servings: people
Instructions
  1. Divide the papaya slices among serving plates. Drizzle with the passion fruit pulp and the juice of the lime and the lemon.
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Detox Papaya with Passion Fruit and Lime

Detox Papaya with Passion Fruit and Lime
Yum
Print Recipe
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Detox Papaya with Passion Fruit and Lime
Yum
Print Recipe
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 medium ripe papayas cut into thick wedges
  • 1/4 cup passion fruit pulp with seeds
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
Servings: people
Instructions
  1. Divide the papaya slices among serving plates. Drizzle with the passion fruit pulp and the juice of the lime and the lemon.
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Steamed Salmon And Burnt Orange Glaze

Steaming salmon, or any kind of flaky fish, keeps it moist, healthy and packed with flavor. Add this simple burnt orange glaze and you not only get your omega-3s and antioxidants but you have a truly tasty dinner ready in less than 20 minutes. You can serve it with sticky rice or brown rice for a little starchy comfort.
salmon-orange-glaze

Roasted Salmon & Burnt Orange Glaze
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Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt. However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry. I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze. I use the leftovers for salads, pasta and fish cakes.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Salmon & Burnt Orange Glaze
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Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt. However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry. I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze. I use the leftovers for salads, pasta and fish cakes.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon Honey
  • 1 navel orange
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 whole salmon side skin on
  • salt and pepper
Servings: people
Instructions
  1. Stir the sugar, water and honey in a small saucepan over low heat until the sugar dissolves. Bring to a boil and simmer, without stirring, until the mixture is a light caramel color. Watch it carefully and don't let it burn. The caramel will go from not quite done to burnt very quickly if you’re not paying close attention.
  2. Immediately remove the pan from the heat, let the bubbles subside and carefully stir in 1 teaspoon orange zest and 4 tablespoons fresh squeezed orange juice. (You’ll want to stand back a little as the mixture may splatter.) Return the pan to low heat for a minute or so, stirring constantly until any caramel bits that may have formed completely dissolve. Add the oil and vinegar and gently simmer, stirring almost constantly, for 1 minute.
  3. Pre-heat the oven at 350 Fahrenheit. Place the salmon skin down on a lined oven tray. Season with salt and pepper. Liberally spoon the orange glaze on the salmon and bake for 14 minutes. Serve with the leftover glaze on the side.
Recipe Notes

Add some ginger and minced garlic to the glaze for extra flavor. Substitute the orange juice with lemon or grapefruit.

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Citrus and Beets Home-Cured Salmon

Home-cured salmon is an elegant starter for a dinner party or a beautiful day-after-the-cocktail-party breakfast. No cooking required, which is a great thing when spending a lot of time in the kitchen isn’t high on your agenda.

salmon-beets-cured-silvia-baldini

Citrus and Beets Home-Cured Salmon
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Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
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Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Citrus and Beets Home-Cured Salmon

Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.

Citrus and Beets Home-Cured Salmon
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Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
Yum
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Tangerine Custard

tanegerin-custard-silvia-baldini

Tangerine Custard
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Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Tangerine Custard
Yum
Print Recipe
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 5 to 7 large tangerines
  • 1/2 cup caster granulated sugar 110g
  • 2 2/3 cups heavy cream 600ml
  • 2 large eggs free-range
  • 4 yolks free-range
Servings: people
Instructions
  1. Preheat the oven at 350F/180C. Remove the zest from 2 tangerines, then juice all the rest. You must have 2 cups of juice or 500ml. You can add some water.
  2. Put the zest and juice with the sugar in to a heavy bottom pan and bring to a boil to dissolve the sugar. Keep boiling until and stirring with a metal spoon and boil the syrup until it caramelizes to a deep-amber color. Stir in the cream, blend and remove from the heat.
  3. Whisk the eggs and the yolks in a bowl, then whisk in the caramel cream. Strain the custard in to a large oven-proof serving dish, or 12 small ramekins.
  4. Stand the bowls or ramekins in to a baking dish or a metal pan lined with paper towel. Pour in hot water to come to 2/3 of the way up the sides of the bowl or ramekins. You can do this while the baking dish is already in the oven to prevent spills.
  5. Bake for 45 minutes or until set with a slight crust but still wobbly in the middle. Cool and refrigerate.
Recipe Notes

It's a rich and luscious dessert, but with a great unexpected finish and flavor. I like to serve it with a citrus salad or segmented tangerines. I make my citrus salad by combining segments of different citrusy fruits with their zest. Lime, grapefruit and tangerines all work.

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