Lipstick Mandarin Recipes

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MANDARIN MARTINI

Provided by Food Network

Categories     beverage

Time 5m

Yield one 8-ounce drink

Number Of Ingredients 5



Mandarin Martini image

Steps:

  • Fill a cocktail shaker with ice. Pour in the orange juice, vodka and liqueur and shake well until chilled. Serve in a large martini glass. Float 1 or 2 edible flowers in the drink for garnish, if using.

Ice
1/3 cup strained, fresh squeezed mandarin orange juice or tangerine juice
2 ounces vodka
1-ounce orange liqueur
Small edible flowers, for garnish, optional

MANDARIN PANCAKES

I love how efficient these pancakes are: once peeled part one becomes two (and they are paper thin). They are kind of like smoother, chewier flour tortillas, so you can eat them anywhere you'd use a tortilla (or flip that around and use tortillas anytime you don't feel like making these, just like my grandma did when she made Peking duck).

Provided by Molly Yeh

Time 1h15m

Yield 16 pancakes

Number Of Ingredients 5



Mandarin Pancakes image

Steps:

  • In a large bowl, whisk together the flour and salt and create a well in the middle. Add the boiling water, mix it in with a spatula, and then incorporate with your hands until you have a mealy shaggy mixture. Mix in the cold water and bring everything together into a dough. Turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel and let rest for 15 minutes.
  • Heat a large skillet over medium-high heat. Divide the dough into 16 equal pieces. Form them into balls and keep them covered when you're not working with them. Use your palms to smash 2 balls of dough into equally sized discs about 2-to-3-inches-wide. Brush the top of one disc with a thin layer of oil and stack the other disc on top of it to create one thick disc. Using a rolling pin, roll the disc into a 7-to-8-inch-wide pancake, dusting your work surface and rolling pin with flour if needed to prevent sticking. Place it in the dry skillet and cook for about a minute on each side, until splotchy with brown marks. Transfer to a plate and cover with a towel. Repeat with the remaining dough, stacking the cooked pancakes on top of one another and keeping them covered so that they steam. When they're cool enough to handle, peel the two halves of each pancake apart so that you have two very thin pancakes (NIFTY, HUH?!) and enjoy immediately while they're still warm. Leftovers that have cooled completely can be wrapped tightly in plastic wrap and stored in the refrigerator for a few days. Reheat in the microwave covered by a damp paper towel.

3 cups (390 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup (120 grams) boiling water
1/2 cup (120 grams) cold water
About 2 tablespoons (25 grams) neutral oil or sesame oil

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