Recipes

Spinach and Clementines from Spain Coca with Manchego Cheese, Serrano Ham and Almonds

  • For the dough:
  • 1 envelope dry yeast
  • 2 1/2 cups of flour
  • 1 1/2 tsp. Salt
  • 4 tbsp. Olive oil from Spain
  • You may also use store bought pizza dough.
  • For the topping:
  • 3 tbsp. Olive oil from Spain
  • 2 large Spanish onions, thinly sliced
  • 1 lb. baby spinach leaves
  • 1/4 cup Clementines from Spain juice
  • 1 tsp. Clementines from Spain zest
  • 1 1/2 cup grated Manchego Cheese
  • 1 1/2 cup Serrano Ham, sliced into thin strips
  • 1-cup Clementines from Spain sections. cut into 1/2 inch pieces
  • 1/2 cup sliced blanched almonds
  • Salt and pepper to taste

For the dough:
In small bowl, sprinkle yeast over 1/4 cup warm (not hot) water, mix and let stand five minutes or until bubbly.

Combine flour, salt. 4 tablespoons of olive oil , 3/4 of a cup of warm water and yeast mixture and using a wooden spoon stir until a soft dough forms. Transfer dough to floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a large clean bowl greased with olive oil, turning to coat the dough thoroughly with oil.

Set dough aside, covered, in a warm, draft free place and let rise for 1 to 1 1/2 hours or until dough has almost doubled in size.

Topping:
In a large heavy skillet heat 3 tablespoons olive oil. Add onions and Clementine juice and zest, salt and pepper, and cook over medium heat, continuing to stir until onions begin to soften and caramelize and Clementine juice has reduced about 15-20 minutes. Add spinach and stir until spinach has wilted and softened, for about 5 minutes. Make sure spinach and onions are well combined.

After dough has just about doubled in bulk, punch down and place on a lightly greased cookie sheet. With fingers, stretch the dough out in a large rectangle, approximately 12 X 6 inches. Form a small 1/2 inch lip around the edges.

Spread spinach mixture evenly over dough, top with grated cheese and Serrano ham and bake in a 450 degree oven until crust is golden brown, about 15-20 minutes.

Remove from oven, garnish with Clementines from Spain and sprinkle with almonds. Slice and serve.

Shrimp Stir Fry with Clementines from Spain and Snow Peas

(Serves 4)

  • 2 tbsp. soy sauce
  • 2 tbsp. unseasoned rice vinegar
  • 1 tsp cornstarch
  • 1 tsp honey
  • 2 tsp. toasted sesame oil
  • 1 tbsp Clementine zest
  • 4 tsp. vegetable oil
  • 1 lb uncooked medium shrimp, peeled and deveined
  • 1 1/2 Tbsp. finely minced ginger
  • 2 large garlic cloves, minced
  • 1 large red pepper, seeded and cut into strips
  • 1 lb. snow peas, trimmed
  • 1 1/2 cups Clementine sections, cut into 1-inch pieces
  • 4 green onions, thinly sliced

Blend the first six ingredients in a small bowl and set aside.

Heat wok or large skillet over medium high for one minute. Coat bottom of pan with 2 teaspoons of vegetable oil, add shrimp, ginger and garlic and stir-fry for 2 minutes and transfer mixture to a bowl.

Heat another 2 teaspoons of vegetable oil in the same wok or skillet. Add red peppers and snow peas and stir fry for about 3 minutes.

Add clementines, green onions and shrimp mixture to the red peppers and snow peas and cook until shrimp are opaque, about 2 minutes.

Stir in soy sauce mixture and cook until juices thicken, about 1-2 minutes...

Sugar Snap Peas with Clementines from Spain and Mint

(Serves 4-6)

  • 1 pound sugar snap peas, strings removed
  • 1 cup Clementines from Spain sections, cut up in 1/2 inch pieces
  • 2 teaspoons Clementines from Spain zest
  • 1/2 cup mint leaves, roughly chopped
  • 4 tablespoons Olive Oil from Spain
  • 2 tablespoons Clementines from Spain juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Place sugar snap peas in a large pot of salted boiling water for 3 minutes or until they turn bright green in color. Drain in a colander and plunge sugar snaps peas in a large bowl of ice water to stop cooking. Drain thoroughly and transfer sugar snaps to a serving bowl. Add chopped Clementines from Spain, Clementines from Spain zest and mint and toss gently.

In a separate medium bowl whisk together Olive Oil from Spain and Clementines from Spain juice with salt and pepper, pour mixture over sugar snap peas and toss to coat.

Chicken Tortillas with Clementines from Spain Black Bean Salsa and Chipotle Sour Cream

Four 8” flour tortillas, warmed slightly
2 cups cooked chicken breast meat thinly sliced or shredded
Salt and pepper to taste

  • For Salsa:
  • 2 cups canned black beans, rinsed and drained thoroughly
  • 1 cup Clementines from Spain, chopped into 1/2 inch pieces
  • 1/4 red onion, minced
  • 1/2 cup cilantro leaves, chopped
  • 1/4 teaspoon cumin
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • For Chipotle Sour Cream:
  • 1 cup sour cream
  • 1-2 chipotle peppers in adobo, chopped
  • 2 tablespoons Clementines from Spain juice
  • 2 teaspoons Clementines from Spain zest

Season cooked chicken with salt and pepper if needed; set aside.

In a medium size bowl, mix together black beans, Clementines from Spain, onion, cilantro leaves, cumin, lime juice and salt. (This may be made a day ahead and refrigerated). Set aside.

In a blender or food processor, add sour cream, chipotles in adobo, Clementines from Spain juice and zest and blend thoroughly. Transfer to small bowl. (This may be done a day ahead and refrigerated). Set aside.

Place warm tortilla on a plate. Place 1/2 cup of chicken down center of tortilla, top with 1/2 cup of black bean salsa and 2 tablespoons chipotle sour cream. Garnish with additional cilantro if desired. Fold one edge of the tortilla over filling and continue to roll up. Repeat this with remainder of tortillas.

Slice tortilla in half and serve with additional chipotle sour cream.

Clementines from Spain Cheesecake with Gingersnap Crust

  • For the crust:
  • 3 cups gingersnap crumbs
  • 1/4 cup of golden brown sugar
  • 2 teaspoons Clementines from Spain zest
  • 6 tablespoons melted butter
  • For filling:
  • 4-8 oz. packages of cream cheese, room temperature
  • 1 1/2 cups sugar
  • 3/4 cup Clementines from Spain juice
  • 4 tablespoons Clementines from Spain zest
  • 3 tablespoons flour
  • 5 large eggs, room temperature

Preheat oven to 325 degrees F.

To prepare the crust:
In a large bowl, mix together gingersnap crumbs, brown sugar, Clementines from Spain zest and melted butter until mixture resembles wet sand. Transfer mixture to 9” spring form pan and press down so that the crumb mixture covers bottom evenly and comes up the sides of the pan an inch. Place in refrigerator until ready to fill.

To prepare the filling:
In a large bowl using electric mixer, blend cream cheese and sour cream until smooth. Gradually add sugar, Clementines from Spain juice, Clementines from Spain zest and flour, making sure to scrape down the sides of bowl. Mix thoroughly.

Add eggs one at a time, continuing to blend until mixture is smooth.

Remove crust from refrigerator and fill with cream cheese mixture.

Place in the center rack of oven and bake for 1 hour and 15 minutes or until lightly golden and firm in the center.

Clementines from Spain Clafoutis

(Serves 4-6)

  • Butter as needed to grease pan
  • 1/2 cup flour
  • 3 eggs
  • 3/4 cup granulated sugars
  • 1/4 teaspoon salt
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon Clementines from Spain zest
  • 3 cups Clementines from Spain, peeled and sectioned
  • Powdered sugar

Preheat oven to 350 degrees F. Butter a 10 inch round pie plate or dish on the bottom and sides. Dust with flour, making sure to cover the buttered surfaces and discard any flour that does not stick.

In a large bowl, whisk eggs well. Add granulated sugar and salt and whisk. Add cream, milk, vanilla and Clementines from Spain zest and whisk until smooth. Add flour and whisk to combine.

Layer Clementines from Spain sections in prepared dish and pour in batter as close to the top as you can. Bake for about 40 minutes or until it is golden and a knife can be inserted in the middle and come out clean. Sift powdered sugar over the top and serve.