Oodles of fresh tangerines and satsumas...what to make?

Question

Our tangerine and satsuma trees produced really well this year. We are certainly eating them up, but it would be fun to try some new recipes with all this nice organic fruit. I have made candied peel before and am sort of over it (fussy/messy with somewhat inconsistent results). Know and love the Nigella cake with the whole fruit. We don't really eat meat other than the very occasional free-range chicken or sustainable seafood, but other than that, no real restrictions.

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we have something of the same problem, but i've never ended up doing more than eating out of hand!. you can juice a bunch, and use the juice in all kinds of things (including smoothies), or you can add to salads. You can make tangerine curd and give as a wonderful xmas gift! hmmm... just wondering: if you have enough to play with, i wonder what would happen if you tried to preserve them like moraccan lemons, in salt.?? might be interesting to extrapolate them into other citrus recipes.

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Grandmamma's Orange Cake. http://chowhound.chow.com/topics/415619

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I was thinking tangerine curd also. That would be great over a slice of chocolate cake.

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A good salad - Peel and segment the fruit, cut into bite sized pieces, and remove the seeds. Thinly slice some onion, and marinate in a bit of rice vinegar. Toss the onions and oranges with diced Chinese celery (leaves and stems), and and some toasted walnuts, and dress with a drizzle of good olive oil and a grating of fresh pepper. If you've got some pomegranates, add some seeds.

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This recipe sounds like a great way to use the zest from the tangerines and satsumas- maybe swap the grappa for vodka http://m.foodnetwork.com/recipes/5603 This tangerine almond shortbread only uses two tangerines but sounds amazing: http://food52.com/recipes/10115-tangerine-and-almond-shortbread-tart You could use the satsumas for this cuban black bean soup: http://recipes.rodale.com/Recipe/havana-black-bean-soup-with-oranges-and-sherry.aspx And a simple side salad with the citrus, chopped olives, thin red onion and a drizzle of good olive oil is very refreshing. Juice them and use 50/50 juice to water for cooking rice for rice pudding or oatmeal for breakfast. And my favorite is to dip half of a segment in dk chocolate, cool in the fridge until the chocolate sets for a dessert

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If you like meringue pie, these will make a nice filling. Make a batch of tangerine ice cream or sherbet. Add the juice & zest to rice pudding or panna cotta. If you like to preserve, make a batch of marmalade, which would be great for Christmas gifts. Cook down some of the juice & zest with sugar for a pancake/waffle/French toast syrup, which would also be great drizzled over oatmeal or stirred into tea/coffee/hot chocolate.

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I once used some in a cornmeal upside down orange cake.I will find it. Something like this; http://www.nytimes.com/recipes/1014488/upside-down-blood-orange-cake.html

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Here it is! http://leitesculinaria.com/78780/recipes-satsuma-orange-cake.html

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honeyed preserved clementines are great - fabulous with pork or poultry as a side, and they make nice holiday gifts. they'll last for several weeks in the fridge. you can find the recipe by googling online. wash the skin and use them whole.

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My satsumas are nearly ready, too. I've got a Satsuma cheesecake recipe around here somewhere--want it?

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thanks for this teezee! these look great!

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Try the Roasted Chicken with Clementines & Arak from Jerusalem by Ottolenghi & Tamimi. This is a really delicious recipe - lots of discussion on the Jerusalem COTM thread! I've made it with tangerines and it has been delicious! http://chowhound.chow.com/topics/884302#7799122

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Thanks for all the great ideas!

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It sounds great except for having to buy ouzo (yick!)

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we made it with jaegermeister (sp?).. it was excellent!

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It doesn't sound good but the ingredients meld together into complete deliciousness! You have to go on faith with this one but it is well worth it!

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We buy satsumas for resale and for personal use. I have an electric reamer that I use to juice the fruit - cut them in half, juicing them. Then I will pour the juice into a pint jar with 1 teaspoon Fruit Fresh and 1 Tablespoon of sugar. Cap the jar and freeze. To use, thaw. Sometimes the flavor is so rich you may want to dilute it but do so according to your preferences. In any case, the juice keeps long and is like freshly squeezed juice.

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My favorite winter cocktail is fresh squeezed satsuma (and whatever other fresh citrus you might have), gin or vodka, and soda in about a 1:1:2 ratio. Simple but so delicious.

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If I had oodles of satsumas, I'd just eat them. I love them! Since there are a lot of food recs already, save the peels as a natural ant or other insect repellent around the house. Better than the nasty sprays.

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This sole with tangerine beurre blanc is really good. I double the sauce ingredients except for the butter (basically halving the butter in effect). http://www.epicurious.com/recipes/food/views/Sole-Wrapped-Asparagus-with-Tangerine-Beurre-Blanc-231802

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I also had a bunch of tangerines to use and tried this recipe last night. There are only two of us so I roasted 4 thighs and used half of everything else. I also used Pernod since I had some. Delicious! Thanks for the tip!

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How do you use the peels as insect repellent?

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The oils in the skin apparently naturally repels ants and bugs. If you have an ant problem, leave the peels near the entry point. Yes, you'll have peels around the cracks of your floor, doors and/or walls. Toss them once they dry out. If you don't mind the smell, I'm sure you can also rub the peels along the floor and walls where they come in too, but actual peels will last longer.

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Oodles of fresh tangerines and satsumas...what to make?

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