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What can I do with clemantines? [moved from General Topics]

Soop Jan 20, 2010 06:59 AM

I have a bunch but I've kind of forgotten about them. They're pretty nice on their own, but sometimes you get one that isn't sour or sweet and has that weird taste to it.

Sometimes I just chuck it and start a new one, but is there something else that can be done mainly with clemantines (hopefully not too time-consuming). A cocktail or something would be alright. Doesn't even have to be consumable, could be a scented candle or something.

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  1. tcamp RE: Soop Jan 20, 2010 07:02 AM

    On the advice of Bitten Word, I made this and it was a great way to use up clementines. Clementine salsa, originally from Bon Appetit:


    1 Reply
    1. re: tcamp
      Soop RE: tcamp Jan 20, 2010 07:21 AM

      I forgot to say, I don't usually ... or ever, like sweet and savoury together. But with the tomatoes, that could work. I actually forgot about my preference for a second, although having it with chicken might be too much.

    2. r
      rovingfoodie RE: Soop Jan 20, 2010 07:13 AM

      We just made a super-simple fruit salad with grapefruit and clementines (cut off the tops, bottoms, and peels with a paring knife, slice in rounds or half moons) - great as a quick, refreshing first course.

      1 Reply
      1. re: rovingfoodie
        Niki in Dayton RE: rovingfoodie Jan 20, 2010 08:35 AM

        We made a simple fruit salad with clementines, as well. For ours, we peeled the oranges, and cut the sections in half, then tossed with toasted coconut, toasted almonds, and a bit of orange liquor (we used Patron because we had it, but Gran Marnier would work). It was yummy as a dessert after a spicy meal of chile rellenos, rice, and beans.

      2. ChrisOC RE: Soop Jan 20, 2010 07:35 AM

        Save the peels in a little dish by the sink. Throw in a couple pieces when you run the disposal. Keeps it smelling fresh.

        3 Replies
        1. re: ChrisOC
          Soop RE: ChrisOC Jan 20, 2010 08:28 AM

          Good tip, but we don't generally have the sink grinders in the UK. Maybe I'll throw some in the bin ;)

          1. re: Soop
            foodsnob14 RE: Soop Jan 20, 2010 08:41 AM

            For our appetizer salad on christmas I made a salad with arugula, shaved fennel and clementines. I made the dressing with shallots, lemon juice, clementine juice and a touch of olive oil. I also seared some shrimp and topped the salad with those, very refreshing and quite yummy!

          2. re: ChrisOC
            Bob W RE: ChrisOC Jan 20, 2010 11:39 AM

            Great tip! I do that with all kinds of citrus peels.

          3. t
            taboo RE: Soop Jan 20, 2010 09:36 AM

            I eat them all day just as they are as snacks. Also, they can be put in the pan with chicken or pork as they sautee with some white wine and spices. Also I would put them in a salad as they add a great citrus twist.

            1. Pia RE: Soop Jan 20, 2010 09:50 AM

              This clementine cake always gets good reviews.

              1 Reply
              1. re: Pia
                Caitlin McGrath RE: Pia Jan 20, 2010 01:39 PM

                I was going to mention the clementine cake popularized by Nigella Lawson (who based it on the Middle Eastern orange-almond cake recipe of Claudia Roden). There are many threads on Home Cooking about this cake. Because I know Soop is in the UK, I'm linking the recipe in British measurements and terms: http://www.nigella.com/recipe/recipe_...

              2. n
                noogitlvr RE: Soop Jan 24, 2010 03:51 PM

                i dry the peels and store them in a jar with cinnamon, ginger or whatever spices you prefer, then simmer a bit on the stove in an old pan to make your home smell great.

                1. h
                  HillJ RE: Soop Jan 24, 2010 04:06 PM

                  Once peeled and thinly sliced we decorate the tops of tea bread, muffins and poundcakes with clementines just before baking and they add a wonderful texture, fragrance and taste to each.

                  1. SusanaTheConqueress RE: Soop Jan 29, 2010 07:29 AM

                    Once a year they're available locally here in So. Cal. (at least that I know of). Once a year I buy the box. They are only offered by the box here, again, that I know of.
                    The first time, I hoisted them off as lunch fruit & after school snacks, thinking them a marketer's name for tangerines of some "new" variety.
                    Since that mistaken first year, (and all those leftovers - nobody likes them out of hand here), I've found their niche for us: Summer drink "ice balls".
                    Just have a seat and set to paring them - as though you'll supreme them, but you won't really.
                    Lay them out on a small rimmed cookie sheet, freeze until hard & bag them up for tossing into the blender mid-summer.
                    Absolutely delightful additions to summer's blender drinks, instead of a scoop of ice!

                    I may make the Clementine Cake, with next year's box, too. Orange zest is _so_ lovely in baked goods! So is lemon zest - one can never have enough over here! '-)

                    Of course, you _may_ wish to follow your muse with the scented candles, or, simply clean them out after lopping off their tops and backfilling with an orange mousse, or chiffon...
                    They are a handy-sized "serving container" for any number of sides/ picnic items!

                    I wonder if the peel would yeild a very pleasant candied peel, or not... I don't think so, but it seems I've been wrong about Clementines on various counts, so, anyone?

                    6 Replies
                    1. re: SusanaTheConqueress
                      Soop RE: SusanaTheConqueress Jan 29, 2010 07:47 AM

                      That's a fantastic idea!!!

                      I completely forgot about them though... wonder if they'er ok...

                      1. re: Soop
                        SusanaTheConqueress RE: Soop Jan 29, 2010 08:07 AM

                        You know, I was thinking on that, "sometimes they're not sweet, or sour - just that "weird taste"... I wonder if they're going bad...
                        After losing more citrus than I'll mention, I stopped heaping it and started laying it unstacked in a very long "leaf" of Monkey Pod Wood" just deep enough for a layer and with undulated sides - perfect for visual interest and keeping them from touching too much - plenty of air circulation, too! '-)
                        Even when snagging the big bags of organic oranges at 98 cents (regular $3.98) from Fresh & Easy I don't experience loss to rot over here with this display/storage method.
                        10:1 I'd say that "off taste = off-citrus fruits & time for the composter's help

                        1. re: SusanaTheConqueress
                          Soop RE: SusanaTheConqueress Jan 29, 2010 08:25 AM

                          well a few years back I was big on Oranges, and even fresh from the display they can taste different. I like sour more than sweet.. and there are some which aren't as juicy, but they have loads of those fleshy strands - know what I mean?

                          1. re: Soop
                            SusanaTheConqueress RE: Soop Jan 29, 2010 05:51 PM

                            Clear as a bell over here! '-)
                            More a "quality control issue" than a "spoilage issue".

                            1. re: SusanaTheConqueress
                              Robhungry1 RE: SusanaTheConqueress Jan 31, 2010 09:38 PM

                              For Valentine meal last year I chiled six perfect clemintines of the same size to just above freezing. These were peeld and spread in a circle on a small Wedgewood plate. Room was left in the middle of the circle and two small piecs of sauteed fois gras placed there. A qiuck reduction of clemintine juice and the drippings from the fois wAas utilized to finish the dish. A Schramsberg Blanc de Blanc was the wine pairing...simple but stunning!!!!!!

                      2. re: SusanaTheConqueress
                        hymncat RE: SusanaTheConqueress Dec 11, 2010 03:10 PM

                        Bit late, but yes, the peel is very nice candied.

                        I don't try to slice it neatly as I do navel orange and grapefruit peels. Instead, I leave it in chunks as it peels off the fruit, just tidying up the edges and pulling out any obvious fibrous strings before blanching, syruping and sugaring.

                        Haven't used it in a lot of recipes yet, but it has the characteristic aroma of all the mandarin peels, and should be a real zing in shortbread or other plain cookie. I may put some in this year's panettone in addition to homemade candied lemon peel.

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