Holiday Daiquiri

minneolas

A type of tangerine, minneolas have a distinctive “neck” on the stem end, giving them a belllike shape. They yield a lot of sweet-tart juice, making them an ideal cocktail mixer.

I can’t think of anything I’d rather eat on Christmas morning. These open-faced sandwiches remind me of the orange-flavoured chocolates I always found in my Christmas stocking. The chocolate spread is a cinch to make and, if you can’t be bothered to pick the pith from the mandarin segments, there’s no shortage of flavour in the spread all on its own. Double cream, packaged in small glass jars, can be found in the dairy section of most large grocers.

CHOCOLATE MANDARIN SPREAD

1/2 cup (125 mL) mandarin juice, strained of pulp 3 tbsp (45 mL) sugar

1 jar (170 g) double cream

1 pkg (170 g) 70% dark chocolate, chopped 2 tbsp (30 mL) unsalted butter, softened

1 tsp (5 mL) orange extract

POACHED MANDARIN SLICES

4 mandarin oranges, peeled

1/2 cup (125 mL) mandarin juice, strained of pulp 1/4 cup (60 mL) water

1/2 cup (125 mL) honey

6 slices good sourdough bread

Chopped toasted hazelnuts or pistachios to serve (optional)

1 For the spread, combine mandarin juice and sugar in a medium pot; bring to a boil over medium heat and reduce by half, 4 to 5 minutes.

2 Scrape double cream into pot; stir until melted. Bring to a gentle boil, immediately remove from heat and stir in chocolate. Whisk until no lumps remain. Add butter and whisk until smooth. Stir in orange extract, scrape into a bowl, cover and let stand at room temperature until set, about 3 hours or overnight. (Spread will keep at room temperature for 2 days, after which it can be refrigerated for up to 2 weeks. Return to room temperature to serve.)

3 Separate the mandarin into segments; remove as much of the pith as possible without tearing the membranes. Set aside.

4 Combine the mandarin juice, water and honey in a medium pot over medium heat; stir to dissolve honey. Once mixture comes to a boil, add mandarin slices and reduce heat to maintain a gentle simmer; cook for 5 minutes. Remove syrup and mandarin slices to a bowl, cover and refrigerate until chilled (mandarin slices will keep, in syrup, refrigerated for up to 1 week).

5 To serve, toast the bread; top with a generous amount of the chocolate mandarin spread. Spoon an equal amount of poached mandarin slices (leaving syrup behind) over each, and top with nuts, if using.

Makes 6 tartines

WHAT TO SERVE

Dark chocolate and mandarine orange have a delightful chemistry together. Extend the fresh tangerine flavours by serving orange liqueur with this dark chocolate treat. A delectable experiment.

Sveva’s Orangella Liqueur LCBO 364026, $25.75