Are there any recipes that use the clementine oranges?

Question

I recently bought some clementine oranges and was wondering are there any recipes that use clementine oranges?
I don't know if I'll be able to eat them all and how long they will keep if they are in the refrigerator.

Answer 1

Clementine Cake
From chef and author Nigella Lawson

Chef Nigella Lawson is heating up a lot of kitchens. The sizzlingly attractive chef who hosts the popular Style Network show, Nigella Bites, shared this super fast holiday goodie on Good Morning America.

Ingredients
4 to 5 unpeeled clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
Directions
1. Put the unpeeled clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.
2. Drain and, when cool, cut each clementine in half and remove the seeds.
3. Then chop everything finely — skins, pits, fruit — in the food processor (or by hand, of course). Preheat the oven to 375ƒF. Butter and line an 8-inch spring form pan.
4. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
5. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top burning.
6. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it any time.

* Variation: I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 1 1/4 cups and slightly anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
http://www.wchstv.com/gmarecipes/clementinecake.shtml

Clementine Marmalade
2 cups thin strips Clementine peel
4 cups cold water
Pulp and juice of 8 to 10 clementines
1/3 cup lemon juice
2 cups boiling water
3 cup granulated sugar
In a heavy saucepan, combine Clementine peel and cold water. Bring to a simmer, covered, over moderate heat; continue to simmer until peel is tender, about 30 minutes; drain thoroughly. Remove seeds and white membrane from peeled fruit; dice fruit.
To prepare marmalade: Combine cooked peel, diced fruit, lemon juice and boiling water. Add sugar and blend thoroughly. Quickly bring to a boil and cook until mixture is thick and reaches 220 degrees F on a candy thermometer, about 20 minutes.
Remove from heat, skim off foam, and ladle into hot sterilized 1/2-pint jars, filling to within 1/2-inch from top. Seal and process in a Boiling Water Bath for 5 minutes. (Variation: Reduce boiling water to 1 1/2 cups; add 1/2 cup brandy with the boiling water.)
Boiling Water Bath: Adjust jar covers according to manufacturer's instructions. Place filled jars on a rack in a kettle containing boiling water to a depth of 1 to 2 inches over tops of glass jars (do not pour boiling water directly over tops of glass jars). Cover the kettle and begin to count processing time. Add additional boiling water, if necessary, to keep jars covered.
Remove jars immediately when processing time is over, tighten seals if necessary, and set upright on a wire rack, a few inches apart, to cool.
http://www.recipegoldmine.com/canfruit/clementine-marmalade.html

Answer 2

Sea Scallops with Spicy Clementine Sauce
4 cups fresh-squeezed clementine juice
2 teaspoons ancho chile powder
Finely grated zest and juice of 1 lime
6 tablespoons (3/4 stick) butter, cut into 8 pieces
1/2 cup extra-virgin olive oil
40 large sea scallops, patted dry
Salt and freshly ground pepper
In a medium saucepan over high heat, bring clementine juice, chile powder, and lime zest and juice to a boil. Reduce heat and simmer 1 hour; mixture should be thickened and syrupy.
Remove from heat and whisk in butter, one piece at a time, until incorporated.
In a large skillet over a high flame, heat 2 tablespoons of olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.

Or

Orange Gratina
1 1/4 cups water
1/2 cup sugar
Grated zest of two clementine's
Juice of six clementine's
Juice of one lemon
1 tablespoon orange-blossom water (optional)
In a small saucepan, bring water, sugar and orange zest to a boil. Reduce heat and simmer until sugar dissolves. Remove pan from stove and cool.
Mix in the orange juice, lemon juice, and orange-blossom water, if desired. Freeze granita using one of the methods described below.
Spoon granita into dishes and serve.
Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).
Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.
Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

Answer 3

They're really good with romaine lettuce and nuts on the salad too. Add some grilled chicken and a small amount of a rasberry vinigerette dressing. It's amazing....