2. Tangerine Madeleines: A relative of the mandarin that’s smaller, sweeter, and easier to peel than a regular orange. It imparts the delicate essence of orange without overpowering baked goods. The addition of tangerine gives a simple citrus twist to this French classic. We think Proust would approve.
3. Grapefruit Soufflés with Grapefruit Crème Anglaise: Bitter with bright acidity, this oversized citrus works well in baking because it pairs so beautifully with vanilla. The key to a successful soufflé is confidence. This recipe is approachable enough for the novice soufflé-maker, and will have you whipping up the tallest, fluffiest, most delicious soufflés in no time. Serve warm from the oven; break the top of the soufflé gently table side and spoon crème anglaise liberally into the center.
4. Clementine Almond Cake: This fragrant cake demonstrates why almonds and sweet clementines are a match made in pastry heaven.
These are incredibly wonderful recipes, not the usual fare thank you for sharing them.