Official 2006
Mandarin Festival Recipes,
recently created and tested
by our very own chef, Gary Gilligan

Mandarin Crepes  Mandrinmisu

Mandarin Crepes
Ingredients:
• Mascarpone Cheese, 1 pound
• Egg yolks, 3
• Splenda Baking Sugar, ¼ cup
• Snow’s Citrus Court Mandarin Syrup, ¼ cup
• Mandarin Orange Zest, 2 tablespoons
• Absolut Mandrin Vodka, ¼ cup
• Mandarin Orange Segments, 3 oranges
• Crepes, 1 package of 10
• Heavy Whipping Cream, 2 cups
• Superfine sugar, ¼ cup
• Dark Chocolate, ¼ lbs for garnish
• Snow’s Citrus Court Mandarin Syrup for garnish
• Mint leaf, for garnish.

Place a medium size stainless steel bowl in freezer.
In another stainless steel bowl mix mascarpone cheese, yokes and sugar until smooth. Add Mandarin syrup, Zest and Absolut Mandrin Vodka to mixture. Blend until well mixed. Place in fridge for 1 hour.
Remove Stainless Steel bowl from the freezer, add heavy whipping cream and whip until soft peaks form. Add sugar and 2 tbs. Absolut Mandrin Vodka and blend well.

To assemble:
Place pack of crapes in microwave for 10 seconds. Remove one crape and place on plate. Place one large spoon of Mascarpone mixture in middle and spread down the middle. Place Mandarin Orange Segments down the middle on top of cream mixture. Roll the crepe up. Garnish with Mandarin Syrup, Whip cream and grated chocolate. Place a Mint sprig along side the crape.

Mandrinmisu
Ingredients: Mascarpone Cream
• Mandarin Juice, 11/2 cups
• Absolut Mandrin Vodka, 1/3 cup
• Mascarpone Cheese, 1 cup
• Egg Yolks, 3
• Superfine Sugar, 3 tablespoons
• Heavy Cream, 2 cups
• Mandarin Zest, 2 tablespoons
+ + 1 tablespoon for garnish
• Powered Sugar, enough to garnish
• Ladyfingers, 1 package of 24
• Fresh Mandarin Segments, 2 oranges or 1 large can

1. Combine the Mandarin Juice and half of the Absolut Mandrin Vodka, set aside.
2. Combine the mascarpone and the remaining Vodka in a large bowl, beat until smooth.
3. In a medium bowl, beat the eggs yolks and 3 tablespoons of the sugar together until smooth.
4. Set over a hot water bath and beat for 3 minutes until light and foamy.
5. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
6. Whip the cream until the cream holds a firm shape.
7. Fold in Mandarin Zest.
8. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
9. Then fold the whipped cream into the remaining mascarpone mixture. Set aside.

Directions: Assembly
1. Split the Ladyfingers in half
2. Place in a pan large enough to fit the halved Ladyfingers snugly.
3. Moisten the Ladyfingers with half of the Mandarin Juice mixture.
4. Top with half of the mascarpone mixture, spreading it out evenly.
5. Sprinkle the fresh mandarin segments over the mixture.
6. Top with the other half of the Ladyfingers.
7. Moisten with the remaining Mandarin Juice mixture.
8. Top with the remaining mascarpone mixture, spreading evenly.
9. Sprinkle generously with powdered sugar and Mandarin Zest.
10. Refrigerate, uncovered, for 2 hours.