Mandarin: This Week's Market Report Goody Buy

To me, citrus is what cold weather is all about. I love infusing all my heavy winter dishes with segments and squeezes of bright, acidic, and sweet citrus. Every fruit has its own potential. Some are lovely candied. Others are perfect for juicing. Mandarins are unique because they are best left alone! Simple is best when it comes to these delicate, juicy cuties. Throw segments directly into salads, wraps, garnishes.

However, when I have an abundance of mandarins, I do have a few tricks up my sleeve to make the most of them. Try cooking mandarins down with a bit of their julienned skins to make outstanding mandarin curd or marmalade that is perfect for spreading on toast or sandwiching in between layers of cake. And speaking of cake, mandarin segments can be baked directly into them! They turn almost jammy inside baked goods. I also love using mandarins in savory applications. Try segmenting them into crispy orange chicken served over jasmine rice, or cooking them down into roasted pork mojo. Just make sure not to over-cook your mandarins because you don’t want to dry them out!

Lastly, mandarins can be sliced thinly into discs and dehydrated in a very low oven until they become dry and chip-like. You can use these whole as decorations, or grind them up in a food processor to create mandarin dust! 

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.