Clementine

A clementine’s sweet tartness and the rich flavor of chocolate make for a lovely pairing in this cake.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice and citrus takes things in an even livelier direction.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

With its unique indigo color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion.

Way to warm up the room—especially if it's spiked.

This bountiful rice dish offers a variety of flavors and textures. I especially like the burst of sweetness provided by tiny orange sections.

Clementine Sauce is a flavorful accompaniment to ice cream, fruit, or our favorite Bomboloni.

Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures—juicy clementines and crunchy jicama—marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.

Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine slices an irresistible aroma, but the syrup would be just as wonderful over any kind of sliced fruit.

Just as they do in sweet Chinese bubble tea, fat, chewy pearls of tapioca bring a certain levity to pears in a fragrant spiced-cider "broth." Satsuma segments add hits of sweetness to this chic, playful dessert.

Fruit goes formal with a dressy sugar accessory while still staying true to its healthy roots by supplying vitamin C.

Clementines take the place of oranges in this variation on the French classic duck à l'orange. Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

This tart was inspired by the torta di cioccolata at Florence's Trattoria Garga. (The recipe appeared in our September 1993 issue.) Tender candied clementine peel adds citrus flavor, making this trufflelike tart even dreamier and evoking the taste of chocolate-dipped candied orange peel.

Combining sweet, sour, salty, and bitter ingredients with a tangy vinaigrette,this salad almost explodes with flavor.

This is a great way to turn the peel of juiced clementine halves into a delicacy. You can also use peel torn from clementines, though the pieces will be less uniform.