Clementines

Every year around the holidays, my youngest stepson asks, “Are clementines in season yet?” The juicy little citrus is his favorite seasonal treat; he can polish off a crateful in just a few days. His dad always packs several in his school lunch during the winter months.

It’s fitting that clementines come into the marketplace (usually from Spain) at holiday time, for they’re much like a gift: beautifully packaged, easy to open and a pleasure to eat. Another plus: Like all citrus, they’re low in calories (about 35) and rich in vitamin C. Clementines, by the way, are in the Mandarin orange family, which also includes tangerines. While clementines are just as easy to peel and break into sections as tangerines are, they’re somewhat smaller and tend to be sweeter and juicier.

In the kitchen, clementines can be substituted in recipes calling for oranges or tangerines, but since they can be sweeter than both, you may need to add a squirt of lemon or lime juice for extra acidity. Also, their juice can be less intense than OJ, so if you’re improvising, be sure to taste as you cook.

Though they’re delicious eaten out of hand, clementines can be used in numerous other ways, a real boon for the adventurous cook. Combine them with tomatoes, white onions and cilantro, and a tangy-sweet salsa is the happy result.

CLEMENTINE-LIME PIE
Serves 8

Reminiscent of the beloved Key lime pie of Florida fame, this version has a subtle citrusy tang wrapped in a creamy center. Crunchy pecans add texture to the crust. Makes 1 9-inch pie.

Crust
1 1⁄2 cups graham cracker crumbs
1⁄2 cup crushed pecans
2 Tbs. brown sugar
4 Tbs. unsalted butter, melted

Filling
1⁄3 cup fresh lime juice
Juice from 2 clementines (about 1⁄4 cup)
1 Tbs. grated clementine rind
4 egg yolks, lightly beaten
1 14-oz. can sweetened condensed milk
2 clementines, peeled and sectioned

Garnish
2 clementines, peeled and sectioned
1⁄2 cup crushed pecans

1. Preheat oven to 350F.
2. To make Crust: Stir all ingredients in a mixing bowl until well blended. Press mixture into bottom and sides of 9-inch pie plate. Bake 10 minutes. Cool. Reduce oven temperature to 300F.
3. Meanwhile, to make Filling: Mix lime juice, clementine juice, grated rind, egg yolks and condensed milk in a mixing bowl. Line edge of bottom of crust with clementine sections. Pour filling over top.
4. Bake about 15 minutes, or until firm. Cool at room temperature, and refrigerate until completely firm, about 2 hours.
5. To serve, garnish with clementine sections and pecans.

PER SERVING: 490 CAL; 9G PROT; 26G TOTAL FAT (9G SAT. FAT); 59G CARB; 140MG CHOL; 230MG SOD; 3G FIBER; 48G SUGARS

SPICY CLEMENTINE ASPARAGUS-TOFU STIR-FRY
Serves 4

This robust dish is a fresh take on the classic Chinese dish that combines oranges, beef, and hot peppers. It’s easy to make and is terrific accompanied by steamed or stirfried bok choy and served over steamed brown rice.

Seasoning Sauce
2 Tbs. low-sodium soy sauce
1 tsp. dark sesame oil
1 Tbs. granulated sugar
2 Tbs. Chinese rice wine or white wine
2 Tbs. water
2 tsp. cornstarch

Stir-Fry Mix
1 lb. extra-firm tofu, well drained
1⁄2 lb. asparagus, preferably thick, trimmed
2 Tbs. vegetable oil, preferably canola or safflower
3 large cloves garlic, minced
1 Tbs. minced fresh ginger
3 clementines, peeled and sectioned
1⁄2 tsp. crushed red pepper, or to taste
1⁄2 clementine rind, julienned

1. To make Seasoning Sauce: Combine soy sauce, sesame oil, sugar and wine in small bowl, and set aside. Stir together water and cornstarch to make slurry, and set aside.
2. To make Stir-Fry Mix: Cut block of tofu in half horizontally, cut each half into quarters lengthwise, and cut these into cubes for total of 24. Put on layers of paper towel, and press dry. Cut asparagus spears on diagonal into 1⁄2-inch-long pieces.
3. Heat oil in large wok or skillet over medium-high heat. Working in batches to avoid overcrowding, cook tofu on both sides 3 to 5 minutes, or until lightly golden brown and slightly crisp. Transfer to paper towels to drain.
4. Add garlic and ginger to wok, and stirfry 30 seconds. Add asparagus, and stirfry 2 minutes. Add soy mixture, cover wok and cook 2 minutes, or until asparagus is tender. Stir in cornstarch mixture, clementines and crushed red pepper, and cook about 1 minute.
5. Return tofu to wok, add clementine rind and stir to heat through. Serve hot over rice. Serve with additional soy sauce, if desired.

PER SERVING: 220 CAL; 11G PROT; 10G TOTAL FAT (1G SAT. FAT); 20G CARB; 0MG CHOL; 280MG SOD; 3G FIBER; 10G SUGARS

SWEET POTATO BISQUE WITH CLEMENTINES AND SAGE
Serves 8

This delicious bisque is thick and hearty enough to serve as a main course. Offer hot, crusty bread and a tossed green salad to complement this dish. Makes about two quarts.

2 Tbs. unsalted butter
3 stalks celery, chopped
3 fresh sage leaves, chopped
1 medium-sized yellow onion, chopped
1 medium-sized parsnip, peeled and chopped
1 large carrot, peeled and chopped
4 to 6 clementines
6 medium-sized sweet potatoes, peeled and chopped
3 Tbs. dry white vermouth or white wine
1⁄2 tsp. ground nutmeg
1 tsp. grated fresh ginger
5 cups vegetable stock or water
3 Tbs. heavy cream, optional

1. Heat butter in large pot over medium heat. Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes.
2. Meanwhile, squeeze clementines to make 3⁄4 cup juice; set aside. Grate zest from clementines; set aside.
3. Add sweet potatoes, and cook 2 minutes. Add vermouth and bring to a boil, scraping up brown bits on bottom of pot. Add clementine juice, nutmeg and ginger. Add vegetable stock, reduce heat to low and cook 25 minutes, or until sweet potatoes are tender.
4. Working in batches, purée mixture in food processor or blender. Add zest and cream to soup. Heat through, and pour into warm bowls.

PER SERVING: 170 CAL; 3G PROT; 3G TOTAL FAT (2G SAT. FAT); 31G CARB; 10MG CHOL; 360MG SOD; 5G FIBER; 14G SUGARS

CLEMENTINE-FENNEL SALAD WITH CLEMENTINE VINAIGRETTE
Serves 6 - 30 minutes or fewer

For this midwinter salad, be sure to include a variety of greens, including some that are slightly bitter such as arugula—they contrast wonderfully with the sweet clementines.

Dressing
3 clementines
2 Tbs. white wine vinegar
2 Tbs. lemon juice, or more to taste
1⁄2 tsp. salt
1⁄4 tsp. freshly ground black pepper
1 Tbs. vegetable oil, canola or safflower
3 Tbs. olive oil

Salad
6 to 8 cups loosely packed mixed greens
2 large fennel bulbs, trimmed and chopped (reserve fennel fronds for garnish)
3 Belgian endive, trimmed and chopped
4 clementines, peeled and sectioned
Fennel fronds for garnish, optional
1⁄4 cup toasted pine nuts, optional

1. To make Dressing: Grate zest from 1 clementine, and set aside. Cut all clementines in half, and squeeze out about 1⁄2 cup juice.
2. Combine clementine juice, vinegar, lemon juice, salt and pepper in salad bowl, and whisk with fork until salt dissolves. Add vegetable oil and olive oil in slow, steady stream, whisking well, and taste for seasoning, adding more lemon juice if too sweet.
3. To make Salad: Add greens, fennel, endive and clementines to bowl, and toss gently to mix with Dressing. Arrange on salad plates, garnish with fennel fronds and sprinkle with pine nuts, if using.

PER SERVING: 180 CAL; 3G PROT; 10G TOTAL FAT (1G SAT. FAT); 27G CARB; 0MG CHOL; 250MG SOD; 8G FIBER; 15G SUGARS

CLEMENTINE SALSA
Serves 8 - 30 minutes or fewer

People who love salsa will find this version irresistible. Try it with your favorite tortilla chips, on sandwiches or simply on a bed of crisp lettuce as a side salad. It’s light, clean and exceptionally refreshing. Use cherry tomatoes if regular ones aren’t in season. Makes about 2 cups.

3 clementines, peeled and chopped
2 cups (about 1 1⁄4 lb.) chopped very ripe tomatoes
1⁄4 cup chopped white onion
6 Tbs. finely chopped cilantro
1 Tbs. freshly squeezed lime juice, or more to taste
1⁄4 tsp. salt, or more to taste

1. Combine all ingredients in bowl, and mix to blend. Taste for seasoning, adding more lime juice or salt if desired. This salsa is even better the next day.

PER SERVING: 25 CAL; 1G PROT; 0G TOTAL FAT (0G SAT. FAT); 6G CARB; 0MG CHOL; 80MG SOD; 1G FIBER; 4G SUGARS