Tangerine Licuado Recipes

Steps:

• Pineapple Licuado
• In the jar of a blender, add all the ingredients and pulse briefly until the pineapple chunks are finely chopped (but not a puree). You will have to add the ingredients in 2 batches. Strain through a medium-mesh strainer. Chill well in the refrigerator. Serve over ice with a garnish of fresh pineapple.
• Tangerine Licuado
• Combine all ingredients in a large bowl and whisk to blend. No need to strain. Chill well in the refrigerator. Serve over ice with a tangerine wheel for garnish.

Steps:

• Remove rinds from tangerines and scrape and discard white part from the inside.
• Save peeled tangerines for another use.
• set rinds on a jelly roll pan and place in a heated 250* oven and turn off heat. Leave in oven for 2 hours.
• Open oven door ajar and leave rinds in there overnight.
• Combine sugar and water in a saucepan. Heat, stirring constantly until sugar dissolves. Let cool, then stir in 2 cups vodka.
• Stir again to dissolve any sugar, add remaining vodka and stir again.
• Place dried tangerine rinds in a half gallon jar or glass container that has a screw cap. Pour in sugar, vodka mixture. Shake to mix.
• Cap tightly and let stand in a dark place for 4 weeks. Strain through a coffee filter into a sterilized bottle. Seal or cork. Makes 1 quart.

Steps:

• Preheat oven to 350 degrees. Make cake: 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.)
• Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

Steps:

• Combine all ingredients in a large bowl and whisk to blend. No need to strain. Chill well in the refrigerator. Serve over ice with a tangerine wheel for garnish.