Anthology

Not Too Sweet, Not Too Tart, Just Right

by: Casey Pukl

I’m starting to think that there’s a little too much of the color orange in my life lately. Ever since we bought new bright orange vintage armchairs for our living room, I’ve been eating oranges, carrots, cheddar cheese, buying orange pants (admittedly a bad decision), and even sporting orange nail polish on my toes (a one day only affair). This week, I’m ending my “orange obsession” with our Farm Fresh Pick of the Week. Tangerines, for all intents and purposes, are slightly sweeter baby oranges that are easier to separate into slices, but don’t underestimate how incredible they can be across a wide variety of dishes. They’re also packed with vitamin C, beta-carotene, potassium, magnesium, and B1,2,and 3! For those of you who are still sticking to your New Year’s Resolution (which at this point is an estimated 41% of you), these rich little fruits can yield big results for your waistline and overall health.

Chef Todd Allison and General Manager, Warren Phelps, have teamed up this week to give you a few ideas to take your tangerines from the grove to your plate. Chef Allison has a few lighter options to combat all of those hearty holiday meals, while Warren has recommended some great wines to go with them.

Fire Up Your Breakfast

It’s the most important meal of the day, so spice it up! One of my personal favorite options for breakfast is oatmeal with peaches, tangerines, cinnamon, and coconut flakes. Cook your steel cut oats with your peach slices until the water is absorbed. Mix in your tangerine segments at the end, then top your bowl with cinnamon, a tiny bit of brown sugar, and shredded coconut flakes. Yum!

Color Up Your Salad

“Tangerines are great for so many things. They’re really versatile, and they pair well with a lot of seafood,” Allison says. That’s why he recommends trying his seared scallop salad with citrus segments. Chef Allison recommends using four or five large diver scallops per serving for this recipe. Start with a bed of arugula, and slice up a few hearts of palm. Add some tangerine and grapefruit sections on top. Season your scallops with salt, pepper, and a hint of lemon. Sear them in a little bit of butter and oil, and place on top of the salad. Feel free to add some pomegranate seeds and almond slivers to the top, and dress with a little orange vinaigrette.

Warren recommends pairing this salad with a light, sparkling option. Prosecco di Valdobbiadene is one in particular that stands out. “This prosecco has a bouquet of Acacia flowers, notes of fresh cut pear and apple, and is extra dry.”

Phelps also notes that the level of sweetness is balanced by the fresh acidity, making it a great option for citrus and seafood combinations.

Brighten Your Sides

Who doesn’t love Cous Cous and Quinoa? Chef Allison recommends sweetening them up a bit by adding tangerine segments. Cook your grains (brown rice works too!) with some chicken broth, and season with some salt, pepper, garlic, and red pepper. Add your tangerine segments for that spicy/sweet combo that feels indulgent, but doesn’t break the bank!

Humor Your Sweet Tooth

I’ll be the first to say that oranges and tangerines have been about the only thing keeping my sweet tooth at bay since January 1 (and maybe the occasional piece of dark chocolate on top). Chef Allison has a few different dessert ideas for tangerines. “You can never go wrong with a tangerine sorbet,” he says. Allison’s other suggestion? “Panna Cotta is also a great option.” Allison recommends using a basic Panna Cotta recipe, and either incorporating tangerine zest or juice into the mixture or making a tangerine jelly underneath a vanilla panna cotta for that creamsicle flavor. You can top it off with some dark chocolate shavings if you’re feeling super fancy.

Warren recommends pairing your dessert with a white dessert wine such as Beringer’s “Nightingale”. This wine has aromas of pineapple, and notes of apricot, honey, and fig. The acidity is a great compliment to the more mellow flavors of the dessert, and the wine has a nice smooth, long finish.