Celebrating 5 years with our virtual party April 25, 2016 16:23
Throwing a virtual party is a new one on us, we hope you feel inspired to join in and try one of our 5 Clementine recipes - we would love that. We are celebrating being FIVE years old and what better way than drinking cocktails and eating cake.
We would love to see your pics of you making, baking eating and drinking so do share with us on facebook.
Recipes for Clementine Cheesecake, Bellinis, Smoothie, Cake and Pancakes... YUM !
1 2/3 cup Graham Cracker Crumbs
3 tablespoons Granulated Sugar
1/2 cup Unsalted Butter, melted
2 (8-ounce) packages Cream Cheese, room temperature
2 (8-ounce) containers Mascarpone, room temperature
1 1/4 cups Granulated Sugar
2 teaspoons fresh Lemon Juice
1 teaspoon vanilla extract
4 large Eggs, room temperature
1 1/2 cups Clementine juice
1/3 cup Granulated Sugar
1 1/4 teaspoon Knox unflavored gelatin powder
Preheat the oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
Finely grind the cracker crumbs and sugar in a food processor.
Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan).
Bake the crust until it is set and beginning to brown, about 12 minutes.
Remove from the oven and cool.
Decrease the oven temperature to 325 degrees F.
Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan.
Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack; cool for 1 hour.
Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
In a small bowl, sprinkle the gelatin over 1/2 cup of the clementine juice. Set aside for 5 minutes.
Add the remaining 1 cup juice and the sugar to a saucepan. Bring to a low boil just to dissolve the sugar and remove from heat.
Add gelatin mixture to the heated juice mixture and stir to dissolve. Allow to cool at room temperature (about 30 minutes)
Pour over the cheesecake and level. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
Thank you to Butter & Type for this delicious recipe!
600g Bag of Clementines
3 tbsp Grand Marnier
75cl Bottle of Prosecco, chilled.
HOW TO MAKE
Juice the Clementines to make about 300ml and mix with the Grand Marnier. Pour into 8 champagne flutes and top with Prosecco...bottoms up!
Thank you to Waitrose for this party pleasing recipe.
Quinoa & Clementine Pancakes...
⅔ cup oat flour (store-bought or 1½ cups rolled oats blended in a Magic Bullet or food processor)
1 ripe banana, mashed
⅓ cup Greek yogurt
¼ cup hemp hearts
½ cup cooked quinoa
Juice of one clementine
Zest of half a lemon
1 tbsp shredded, unsweetened coconut
Olive oil and/or butter, for frying (about 1-2 tbsp)
HOW TO MAKE
In a large mixing bowl, beat/whisk all ingredients together until well blended.
Meanwhile, heat a large griddle or frying pan over medium heat. Add olive oil or butter, waiting until it is completely melted or heated.
With a ¼ cup measure, scoop pancake batter and pour onto hot surface. Cook for about 2 minutes per side, until bubbles begin to form on the surface. Flip and cook for another 3-4 minutes until pancakes are cooked through. Cook no more than 3-4 pancakes at a time.
Continue until batter is all gone and stack pancakes one on top of another. Enjoy with coconut chips, shredded coconut or maple syrup. Can be eaten plain on the go; keeps up to 5 days in the fridge.
Thank you to The Girl On Bloor for this scummy idea!
Clementine & Avocado Smoothie...
2 clementines, peeled
1 ripe avocado, pitted and scooped from the peel
1 ripe banana, peeled
1 cup unsweetened animal or plant-based milk
2 cups fresh baby spinach
1 tablespoon honey, optional
Handful of ice
HOW TO MAKE
Combine all ingredients, including the honey, if using, in the basin of a blender. Blend on high until very smooth and creamy. Pour into two glasses and enjoy.
Thank you to Back To Her Roots for this amazing way to start your day!
375 grams clementines (approx. 3 medium-sized ones)
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder
HOW TO MAKE
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.
You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.
Thank you to the Goddess that is Nigella for this one!