Chocolate Dipped Mandarins
7-8 Tudsbury Mandarins
4 oz. dark chocolate, finely chopped
A few pinches sea salt
Line a large baking sheet with parchment paper. Peel and segment Mandarins; set aside.
In a small bowl in the microwave or over a double boiler, melt dark chocolate. Dip Mandarin segments in chocolate and transfer to prepared sheet. Immediately sprinkle with tiny pinches of salt before the chocolate sets.
Once all pieces are dipped, set sheet aside until chocolate hardens. To quickly harden chocolate, refrigerate sheet for 10 minutes. Store in the refrigerator up to 3 days.
12 Tudsbury Mandarins
1/2 cup sugar
1/4 cup water
1 slice (1/2 inch) peeled fresh ginger
1 tbsp fresh lemon juice
Slice the top 1/2 inch off each mandarin and set aside. Cut around flesh and scoop out into a sieve set over a bowl. Reserve skins and be careful not to tear them. Press flesh to extract juice-it worked best to use my hands for this, messy but satisfying! Squeeze in juice from the tops as well. Juice more mandarins to make up 2 cups or add orange juice as needed.
Moisten skins with water or juice and roll them in 1/4 cup of the sugar to coat. This is just for decoration, so they don’t need to be perfect. It just adds a little sparkle to the dish. Freeze until solid, about 2 hours.
Meanwhile, bring remaining 1/4 cup sugar, the water and ginger to a boil in a saucepan, stirring, until sugar dissolves. Remove from heat, cover and let stand for 30 minutes. Discard ginger and stir in the 2 cups juice and the lemon juice. Transfer to a non-reactive 8-inch square baking dish and freeze until solid, about 3 hours. This can all be left in freezer overnight until you’re ready to serve.
When ready to serve, scrape granita with a fork to fluff and spoon granita into clementine/mandarin “cups”. Freeze for 5-10 minutes before serving.
Mandarin Cake Recipe
For the glazed oranges
6 thin-skinned Tudsbury Mandarins
Juice of 1/2 lemon
1 cup sugar
1/4 teaspoon kosher salt
For the cake
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
3/4 cup sugar
2 large eggs, at room temperature
1/3 cup semolina flour (or substitute all-purpose flour)
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Make the glazed oranges
1. Finely grate the zest of one of the citrus fruits, and reserve the zest for the cake batter. Cut the citrus fruit in half, juice it, and strain the juice; you should have 1/3 cup juice. (If you have an unusually small fruit, you may need a second citrus to yield sufficient juice. So be it.)
2. Slice the remaining citrus fruits into very thin rounds— not paper thin but not more than 1/4 inch thick.
3. Combine the orange juice, lemon juice, sugar, salt, and orange slices in a medium nonreactive saucepan over low heat and bring to a slow simmer. Cook for 6 to 7 minutes, until the peels are tender and the centers of the orange slices are starting to become tender and translucent but are not falling apart. If the peels aren’t yet tender enough to cut with a fork, keep simmering until they are. Using a slotted spoon, carefully transfer the orange slices to a plate. Continue to simmer the syrup until it has reduced to 1/2 cup, anywhere from 5 minutes to 15 minutes, depending on how long you simmered the orange slices and the size of your pan. Set aside.
Make the cake
4. Preheat the oven to 375°F (190°C). Butter a 9- or 10-inch springform cake pan.. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until fluffy. While the mixer is running, add an egg and wait for it to be incorporated before adding the other. Add the grated orange zest reserved from the glaze and combine.
5. In a bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt. Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pour the batter into the pan and arrange the orange slices in one layer on top of the batter, allowing the excess glaze to drip from the slices. Reserve the remaining glaze. (You may have some extra citrus slices; this is intentional, as some of the slices may fall apart during simmering. Just nibble them as-is or drizzle them with melted chocolate and then nibble them.)
6. Bake the cake for 15 minutes. Reduce the oven temperature to 350°F (176°C) and bake the cake for 35 to 40 minutes more, for a total of 50 to 55 minutes, until the cake is an even golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack until warm, not hot. Then, using a wooden skewer, poke holes all over the surface of the cake. Brush the remaining glaze over the top using a pastry brush. Allow the cake to cool to room temperature on a wire rack before unmolding.