Virtually everyone loves a warm chocolate chip cookie. But hauling out the electric mixer, cleaning messy bowls and dealing with baking sheet after...
A fresh twist
Citrus, when you live in Minnesota, is winter’s solace, a blast of sunshine in January.
Clementines, satsumas, mandarins, Halos, Cuties, whatever you want to call them, they’re all in season now.
Heavily marketed to parents and kids (usually in 5-pound bags or larger) they’re super sweet, mostly seedless, easily portable and usually easy to peel.
Try this sensational snack-meets-dessert recipe the next time you buy too many!
8 medium clementines
4 ounces dark chocolate, finely chopped
Course-grain sea salt
Peel the clementines and carefully separate the slices, removing any stringy pulp.
Heat the chocolate in a small bowl in the microwave in 1-minute intervals until melted, stirring in between heating.
Dip the slices halfway into the chocolate.
Lay the slices on a parchment-lined cookie sheet.
Sprinkle immediately with sea salt before the chocolate begins to tool. (Take it easy on the salt and taste as you go. A little goes a long way.)
Place the slices in the freezer until the chocolate sets, about 5 to 10 minutes.
Serve at room temperature.
Source: This recipe and photo were adapted from Lunds & Byerlys Good Taste blog at LandB.mn/dipped-clementines.
What exactly are clementines?
Go to tinyurl.com/tangerine-mn to find out — and to discover the fascinating story of how these orange cousins came to (almost) overtake sweet navel oranges in popularity in the U.S. during the past two decades.
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