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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State






Four Tangerine Recipes

Tangerine Peel Chicken
Tangerine Curd
Mandarin Orange Salad
Pork Roast Tangerine

Tangerine Peel Chicken

1 lb chicken
1 tsp ginger (minced)
1 scallion (minced)
2 dried chillies
1 dried tangerine peel, crumbled
Oil for deep frying

Seasoning A

1/2 tsp salt
1/2 tsp MSG (optional)
1/2 tsp dark soy sauce
1/2 tsp rice wine
2 tsp cornstarch

Seasoning B

1 1/2 tsp sugar
1/2 tsp MSG (optional)
1/2 tsp dark soy sauce
2 tsp light soy sauce
1 tsp Shao Hsing wine
2 tsp black vinegar
3 drops sesame oil

Thickening Sauce

1/2 tsp cornstarch
1 tbs water

1. Wash chicken and cut into -inch cubes. Mix thoroughly with the minced ginger and scallion, then add the Seasoning A ingredients and marinate for 15 minutes.

2. Mix Seasoning B ingredients and set aside.

3. Heat the wok until smoking, add the oil and when very hot, deep fry the chicken pieces for 1 1/2 minutes, until golden. Drain chicken pieces, discard most of the oil.

4. Reheat the wok and stir-fry the chillies and crumpled tangerine peel until they darken. Add chicken pieces and stir.

5. Add Seasoning B and the Thickening sauce and stir-fry until the seasoning coats the chicken. Serve.

The following recipe for tangerine curd makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

Tangerine Curd
(makes 1 cup)

1/2 cup tangerine juice
1/4 cup lemon juice
2 tangerines; grated zest only
1/4 lb butter
4 oz sugar
8 egg yolks

1. Combine the juices, zest, sugar and butter in a saucepan and bring to a boil over medium heat.

2. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.

3. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes.

3. Do not allow the curd to boil or it will scramble.

4. Pour into a clean bowl, cover surface with plastic wrap and chill.

Mandarin Orange Salad

1 head red or green lettuce
1/3 cup green onions, chopped
1/4 cup parsley, chopped
1 cups mandarin orange sections
1/2 cup walnuts, chopped


1/2 cup olive oil or vegetable oil
1/2 tsp worcestershire sauce
2tbs sugar or artificial sweetener
1/4 cup tarragon vinegar
dash tabasco sauce
1/2 tsp salt
1/4 tsp pepper


1. Mix ingredients with wisk until sugar is dissolved.


1. Toss ingredients with 1/2 salad dressing. Save remaining half salad dressing for other uses. 

(Grapefruit and avocado slices can be used instead of mandarin oranges).

Pork Roast Tangerine

1 3-pound boneless pork loin roast, rolled and tied
1 tbs dry mustard
1 tsp salt
1/4 tsp pepper
1 tangerine or orange
1 cup water
1 cup tangerine juice OR orange juice
1/4 cup honey
1 tbs cornstarch
1 tbs water
2 tbs butter or margarine

1. In a small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of roast.

2. Roast pork in a 325 degree F. oven for 1-1 1/2 hours or until meat thermometer registers 155-160 degrees F.

3. Meanwhile, rinse tangerine or orange and remove peel, reserving peel. Section tangerine or orange and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips.

4. In small saucepan combine julienne strips and 1 cup water. Bring to boil; reduce heat and simmer about 15 minutes. Drain.

5. In small saucepan combine tangerine or orange juice and honey. In small bowl combine cornstarch and 1 tablespoons water. Add to tangerine juice-honey mixture. Cook over medium heat till thickened and bubbly, stirring constantly. Add butter and cooked peel; cook till butter melts, stirring constantly.

6. Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over.

Source: Hatfield Quality Meats

Copyright 2005 Seasonal Chef