Tangerine Sorbet with Fennel Seeds

Our market had bags of tiny tangerines on sale for next to nothing. So I gleefully stocked up, thinking the kids would still enjoy them, even with a few seeds and their tiny size.

However, spoiled by the easy-to-peel, seedless Clementines we'd had all winter - my Sprouts did NOT enjoy them - the rather plentiful seeds and their difficulty in peeling made eating one quite a task. (This always seems to happen when I think I've scored a bargain!). So there they sat.

Admittedly, citrus keeps a long time, but after two weeks, I decided they weren't disappearing, time to get creative...

I modified this recipe from a "palate-cleansing" tiny dab of fennel-citrus sorbet I once enjoyed between courses at a far-too-expensive and snooty restaurant. I hope they won't mind my aproximate copy. You'll be surprised, the fennel is an interesting and AMAZING addition!!

Yes, I suppose you could make this with any orange, or even canned mandarins, though the flavor of fresh-squeezed tangerines is intense and perfect for this sorbet.

Tangerine-Fennel Sorbet

2 egg-sized tangerines, peeled, seeded and chopped into chunks

3 1/2 cups tangerine juice (like... maybe 20 or so?)

1 cup sugar

1/2 cup coconut milk (the kind in a can, not the beverage kind)

2 Tablespoons tangerine zest

1/2 teaspoon fennel seeds

Juice the tangerines by hand (ugh! Sore wrist!) Or pick out all the seeds and blend and strain (just as much tedious work) Combine juice and sugar in a pan and simmer until sugar dissolves. Stir occasionally. Add zest and refrigerate juice overnight. Refrigerate coconut milk overnight as well.

Mix the coconut milk and juice together and put the cold ingredients in your ice-cream maker. Turn on or start freezing process, however your machine works. After it starts to thicken and freeze, add the mandarin chunks and keep freezing. When it's almost done, (It takes ours about 1/2 hour) chop the fennel seeds medium fine with a wide-blade knife and add to ice-cream-maker. Mix a few minutes more. Store sorbet in freezer to harden, an hour or so.

Serve in tiny scoops. Yum.

Smoky Roasted Baby Potatoes and Fennel

Here's another of one of my children's frequently-requested favorites.

AND another "Tofu-Mom" version of a Paula Deen recipe (which you can find HERE, just to give her credit for the original).

AND, best of all? (maybe) another entry in this month's frantic Month Of Vegan Blogging!

First, just an ingredient note: You'll notice I've used Bacon Salt in this recipe, (and in lots of Paula "makeovers) instead of her famous and ubiquitous bacon-bacon-bacon. I loved one of yesterday's comments, "she must have her cardiologist on speed dial"!!
Anyway, I've never had "real" bacon, but I love smoky flavors even in vegetarian cooking, and if you're a fan, (or just miss bacon) this Bacon-Salt stuff is really crazy good!!
It's a smoked seasoning product that, not to fear, is entirely vegetarian, (and the "Peppered" version is vegan).
You can find it online and in most supermarkets, and it adds a really great smoky flavor to lots of foods (and despite the "salt" in the name, is low in sodium! (I swear I don't work for the company!!) If you can't find it, smoked salt or liquid smoke works equally well here, though use less. But get used to it, 'cause y'all are gonna see it a lot in future recipes!

OK, so back to the recipe; my folks just harvested their potatoes last weekend and gave me a big ol' bunch of wonderful little baby 'taters!! This was the first dish that came to mind, and the perfect thing for a cool fall evening.

Smoky Roasted Baby Potatoes and Fennel

3 pounds baby reds or fingerling potatoes, halved lengthwise or left whole if really small
2 fennel bulbs, thinly sliced
1 onion, thinly sliced
2 tsp. Bacon Salt (or appropriate amount smoke flavoring of your choice)
2 tsp. olive oil
1 Tbsp. lemon juice
Kosher salt and freshly ground black pepper

Preheat oven to 450 degrees F.
Line a rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine potatoes, fennel, and onion. Drizzle olive oil and lemon juice over vegetables and sprinkle with Bacon Salt, salt and pepper to taste, tossing gently to coat.

Spoon mixture in an even layer onto prepared baking sheet. Roast for 40 minutes, stirring occasionally or until potatoes are browned and tender.

Simple and sooooooo good! (Have I said that before? Probably.)