Golden Tangerine Nut Bread Recipes

Steps:

• Preheat the oven to 350 degrees.
• Grease and lightly flour one 8 1/2- by 4 1/2-inch loaf pan or two 5 3/4- by 3 1/2-inch loaf pans.
• In a large mixing bowl, cream the butter and 3/4 cup of sugar together until blended.
• Add the eggs and beat until fluffy and light.
• Add the tangerine rind.
• In another bowl, stir the 1 1/4 cups of flour and the baking powder and salt together until blended.
• Toss the walnuts with the 1 tablespoon of flour until all the pieces are lightly coated.
• Blend the flour mixture into the creamed mixture alternately with the milk.
• Fold the walnuts into the batter until blended.
• Turn into the prepared pans or pan.
• Bake 35 to 45 minutes for small loaves, 55 to 60 minutes for the medium loaf, or until they test done.
• Meanwhile, combine the juice and sugar in a small pan to make the glaze.
• Heat just until the sugar is dissolved.
• Poke the hot loaves with a skewer or toothpick in several places and pour the syrup over them.
• Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
• This recipe yields one medium or two small loaves.

Steps:

• For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
• For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
• For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
• To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.