Romulan Commander and Spock

Happiness is a butterfly, which when pursued, is always
just beyond your grasp, but which, if you will sit down
quietly, may alight upon you.
-Nathaniel Hawthorne


Arcturian Fizz

A popular drink on Arcturus IV that some claim has "certain
pleasure-enhancing qualities."

2 cups sparkling tangerine water
4 tablespoons vanilla syrup for Italian Soda
1 teaspoon Pomegranate Liqueur

2 servings

Measure two cups of Tangerine sparkling water into a cocktail shaker. Add 4 tablespoons vanilla syrup and stir. Add teaspoon [or to taste] Pomegranate Liqueur. Stir.
Serve with appetizers.

go to Star Trek Memory Alpha for detail about this beverage mentioned by Lwaxana Troi in a Star Trek Next Generations episode.


Romulan Nector

Shake in iced cocktail shaker & strain
1 1/2 oz Cape of Good Hope Brandy (4.5 cl, 3/8 gills)
1/2 oz Van der Hum liqueur (1.5 cl, 1/8 gills)
1/4 oz fresh lemon juice (6 dashes, 1/16 gills)
1/4 oz orange juice (6 dashes, 1/16 gills)
Serve in a cocktail glass (4.5 oz)

“Tangerine” was used as background music in the 1984 movie Star Trek III:
The Search for Spock.
“Tangerine” was introduced in the 1942 film The Fleet’s In, directed by its composer Victor Schertzinger, a film producer, screenwriter, symphony conductor, and violinist, who also composed the film’s other hit song,
“I Remember You.” The lyricist for both tunes was Johnny Mercer.

BACK Star Trek & Star Fleet Star Menu



Vulcan Sunset

1/2 oz Coconut Rum
1/2 oz Strawberry Liqueur
1/2 oz Creme de Banana Liqueur
1/2 oz Key Largo
3 oz Orange Juice
1/4 oz 7-Up
1/4 oz Midori

This is a wonderful layered drink. Pour all liqueurs except the midori, then the orange juice by tilting the glass when pouring, then splash the 7 Up and top with the midori. Garnish with two cherries.




Picture yourself in a boat on a river
With tangerine trees and marmalade skies
Somebody calls you, you answer quite slowly
~ A girl with kaleidescope eyes

'Lucy in the Sky with Diamonds' ~ The Beatles



Two 24-ounce bottles chilled unsweetened white grape juice 6-ounce can frozen tangerine juice concentrate, thawed
1 cup chilled club soda
1/4 cup strained fresh lemon juice
1/4 cup brandy
1 bottle (25.4 ounces) chilled Asti Spumante
Garnish: thin tangerine or orange slices, halved, if desired

In a punch bowl, whisk together the grape juice, the tangerine concentrate, the club soda, the lemon juice, and the brandy and chill the mixture, covered, until it is cold. Add the Asti Spumante slowly just before serving and serve the punch in punch glasses, garnished with tangerine slices. ~Makes about 12 cups.

Gourmet, December 1989, 'The Last Touch' ~ Epicurious

Tangerine Angel Food Cake with Tangerine Glaze


1 1/2 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon coarse salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
1 tangerine, grated zest
Tangerine glaze, recipe follows

Tangerine Glaze

1/4 cup freshly squeezed tangerine juice
1 tablespoon egg whites
8 ounces confectioners' sugar


Preheat oven to 375 degrees
In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper).

Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown. Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth. Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a buttter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.

Beatles - Star Chart information * Beatles - IMAGINE
George Harrison comparison with Eric Clapton and B.B. King


Led Zeppelin III - Almost Famous Soundtrack


Mighty Zeppelin Diner    Scotland Retreat and Tower House    Jimmy Page - St. Tangerine

Creme Fraiche and Afternoon Tea

Try serving this citrus-tinged sauce over cut-up fresh fruit
for a quick dessert. [treat originally posted @ Jimmy Page
From Yardbirds to Net-Aid


1/2 cup whipping cream
1/2 cup dairy sour cream
1/4 cup sifted powdered sugar
1 teaspoon finely shredded tangerine or orange peel


1. Put on Led Zeppelin III 'Tangerine' - sing while preparing this fab early evening special. This recipe is easy to make, and may be prepared up to 1 week before serving. In a small mixing bowl stir together whipping cream and dairy sour cream. Cover with plastic wrap.

2. Let the cream mixture stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and refrigerate for up to 1 week.

3. About 1 hour before serving, stir sifted powdered sugar and finely shredded tangerine or orange peel into the cream mixture. Makes 1 cup (sixteen 1-tablespoon servings). Make-Ahead Tip: Up to 1 week ahead, prepare Creme Fraiche. Cover and chill.
Source: Better Homes and Gardens

Rest now within the peace. Take of the fruit,
but guard the seed.
-Led Zeppelin, Carouselambra


The Sopwith Camel

Honey-Tangerine Mousse

Serve this light, fluffy honey-and-citrus treat with tea and after a hearty meal.


1-1/2 teaspoons finely shredded tangerine peel
1/2 cup tangerine juice
1 teaspoon unflavored gelatin
1/2 cup refrigerated or frozen egg product, thawed
1/4 cup honey
1 cup whipping cream


1. In a small, heavy saucepan, combine tangerine peel, juice and gelatin. Stir over low heat until gelatin is dissolved. Cool to room temperature.
2. In a mixing bowl, beat egg product with electric mixer until soft peaks form (tips curl). Gradually beat in the honey on medium-high speed until combined. Continue beating about 3 minutes more or until mixture is very thick with soft peaks.
3. In another medium mixing bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Fold in the tangerine mixture and beaten honey mixture.
4. Spoon into 8 sherbet glasses. Cover and chill for at least 6 hours or overnight until set.

Makes 8 servings.
Source: Midwest Living

Home The Sopwith Camel


Tangerine Soufflé


6 Tbs butter, softened    1/3 cup cold milk
3/4 cup sugar     4 egg yolks
1 cup milk      5 egg whites
1 Tbs grated tangerine zest   Pinch salt
1/4 cup sifted all-purpose flour  2 Tbs superfine sugar
Optional: 3 Tbs tangerine juice (strained)


Preheat oven to 375 degrees. Generously coat the soufflé dish with 1 Tbs of butter. Sprinkle in the 2 Tbs sugar and tilt the dish in all directions so that the interior is encrusted with sugar. Knock out any excess.

Place the cup of milk in a heavy saucepan. Simmer. Remove from stove, stir in 1/3 cup of the sugar, cover the pan, and let steep for 15 minutes. Mix the flour with the cold milk, stirring until you have a smooth paste. Beating with a wire whisk, add this to the milk/sugar mixture. Place pan over moderate flame, and beating constantly with the wire whisk, bring to a boil. Let it cook for 5 minutes, beating to prevent lumps and avoid scorching.

Remove from stove, let it cool for 5 minutes, and then beat in the egg yolks, 1 at a time, beating well after each addition. Beat in the rest of the butter until it has melted into the mixture. Fold in the tangerine flavorings. Beat the egg whites with a wire whisk in a large bowl (preferably of unlined copper) with a pinch of salt until foamy. Gradually add the remaining sugar and beat until the whites form soft peaks. Stir 1/3 into the egg/milk base, mixing until well blended, then carefully fold and cut in the rest of the whites. Pour into the prepared soufflé dish and run the point of a sharp knife around the top, about 1 inch from the inner side.

This makes the top of the soufflé rise like a “hat.” Place the dish in the preheated oven and lower heat to 350 degrees. Bake for about 30 minutes, then open the oven and slide out the rack and quickly sprinkle the top of the soufflé with a little superfine sugar. Push the rack back in, and slide the soufflé to the back of the oven (usually the hottest place), raise the heat to 400 degrees, and bake for another 2 or 3 minutes, or until the top is slightly glazed. Any dessert sauce may be served with this soufflé.

Serve at once.
Serves 5 to 6.


Tangelo in Caramel Sauce from Maine
Sugar Maple

The Green Blog on Sundance Channel

Tangerine, Papaya, and Avocado Salad


1 tangerine, peeled, sectioned
1 ripe papaya, peeled and diced
1 ripe avocado, peeled and diced
2 cups mixed greens
1/4 cup lime juice
1/2 cup olive oil
salt and pepper, to taste

Prepare tangerine, papaya, avocado and wash greens. Arrange all of these on 4 salad plates.
Whisk lime juice, oil, and seasonings together and pour over salad.



BACK 10 Forward Trek galley, Bat Cave, Colour Us Inn, Indiana Jones Menu, Innholders' Company, All In The Sauce, Jupiter Table
magic spice, Mercury Table, Oracle's Lab, shrmx, Smoothie, Starshine Inn-Star Wars, Tangerine, vittles, Western Inn, Zeppelin Diner


Whoopi Goldberg - Guinan hostess 10 Forward aboard
The Enterprise
Star Trek The Next Generation
BACK Ferengi Rules of Acquisition and Quark's Bar

Tangerine updates

see The Dinner Party, by Judy Chicago @ SHRMX
A Place at the Table - The Dinner Party



Colour: Red-orange Wave - The Orange Wave
aromatherapy: Almond-Peach, Chrysanthemum, Citrus or Orange Blossom, Jasmine, Orchid, Palm, Pine, Rosemary, Sandalwood, Tangerine or Tangerine-Mango
Deep relaxation with invigorating fragrance: lemon, mandarin, tangerine, and bergamot.
see Dior Miss Dior Cherie, mixes tangerine, jasmine, patchouli, and musk
see The Magic Pitcher for service
The Reading Room: add tangerine quartz with Tagetes tenuifolia - 'Tangerine Gem,' a signet type of marigold with soft pastel apricot lighting for a refreshing effect.



Quicksilver Gold and Silver the Matrix

Jazz Standards Tangerine

Tangerine featured on CD "Nat King Cole st the Movies"
iTunes Nat King Cole at the Movies

JAZZ Ensemble



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