Color Trend

Tangerine. This bold, energizing color is everything we want and need right now. It signals a return to bright, happy days spent outside while making a statement. The best part? It flatters every skintone and has confidence written all over it. So, move over neutrals, and let’s get into tangerine season.

P.S. Keep the theme going by serving up some tangerine recipes, too. Here are some ideas on what to do, what to wear, and what to indulge in...

Recipe: Tangerine Curd Tart

Ingredients
For the tart shell:
1 1/2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, cubed and chilled
1/4 cup ice water

For the tangerine curd:
2 teaspoon finely grated tangerine zest plus 1 cup freshly squeezed tangerine juice (not bottled)
5 tablespoons fresh lemon juice
1 cup granulated sugar
12 large egg yolks
Pinch of kosher salt
1 1/2 sticks unsalted butter, cubed and at room temperature

For the whipped cream:
1 cup heavy cream
2 teaspoons confectioners’ sugar

Directions
Make the tart shell in a small bowl, whisk the flour, sugar, and salt. Add the butter and, using your fingertips, blend it in until pea-size pieces remain. Stir in the ice water until the dough comes together; add another tablespoon if the dough seems too dry. Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick disk. Wrap in plastic; refrigerate for 1 hour.
On a lightly floured work surface, roll out the dough to an 8-by-18-inch rectangle, about 1/8 inch thick. Fit the dough into 13-by-4-inch fluted tart pan with a removable bottom. Trim the overhang. Cover with plastic wrap and freeze for 30 minutes.
Preheat the oven to 400°. Line the tart shell with parchment paper and fill with pie weights. Bake for 40 minutes, until set. Remove the paper and pie weights and bake for 10 minutes, until cooked through. Transfer to a rack and let cool completely.
For the tangerine curd:
In a medium saucepan, whisk the tangerine zest with the citrus juices, sugar, egg yolks, and salt. Cook over moderately low heat, stirring often with a spatula, until the curd is very thick but pourable, about 30 minutes. Strain through a fine sieve into a medium bowl and whisk in the butter. Scrape the curd into the tart shell and press a sheet of plastic wrap directly onto the surface. Refrigerate until set and chilled, 3 hours.
For the whipped cream:
In a medium bowl, beat the cream with the confectioners’ sugar until medium peaks form. Dollop on top of the tart and serve.

Recipe: Roast Chicken with Tangerines

Ingredients
One 6-pound roasting chicken
2 garlic cloves, thinly sliced
6 rosemary sprigs
3 tangerines, washed and halved
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/4 cup honey
Salt and freshly ground pepper
1 3/4 cups chicken stock or low-sodium broth

Directions
Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary, and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey, and season with salt and pepper.
Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.

Recipe: Tangerine Cake with Citrus Glaze

Ingredients
For the cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
2 cups granulated sugar
6 large eggs
2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
2 tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup low-fat plain yogurt
1 teaspoon pure vanilla extract

For the glaze:
1 1/2 cups confectioners' sugar
3 tablespoons tangerine juice (from 2 tangerines)

Directions
Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

Recipe: Tangerine-Ginger Caipirinhas

Ingredients
3 small chopped seeded tangerines or small oranges (no need to peel)
1/4 cup sugar
1 tablespoon grated peeled ginger
3/4 cup tangerine juice
1 1/2 cup cachaça (Brazilian sugarcane liquor) or vodka

Directions
Divide tangerines or small oranges among 6 tumblers. Add 2 teaspoons sugar and 1/2 teaspoon grated peeled ginger to each glass. Crush the ingredients in the bottom of the glass with a muddler or handle of a wooden spoon. Top each drink with 2 tablespoons tangerine juice and 1/4 cup cachaa (Brazilian sugarcane liquor) or vodka. Fill glasses with ice cubes, stir, and serve.