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Started By
Message
Put Your Recipes Using Satsumas Here
Posted on 11/14/13 at 7:01 pm
Posted on 11/14/13 at 7:01 pm
11
Posted on 11/14/13 at 7:13 pm to Gris Gris
So I thought one of the satsumas looked like a shrimp, and realized that probably wouldn't be a bad idea.
Posted on 11/14/13 at 7:15 pm to Gris Gris
I eat mine in the duck blind or deer stand.
Posted on 11/14/13 at 7:16 pm to TheZaba
quote:
So I thought one of the satsumas looked like a shrimp, and realized that probably wouldn't be a bad idea.
I might use a feta cheese with the shrimp, but you're right.
Posted on 11/14/13 at 7:18 pm to Gris Gris
Or goat cheese. Damn I'm starting to salivate
Posted on 11/14/13 at 7:34 pm to TheZaba
Yes, goat would be nice.
Posted on 11/15/13 at 8:10 am to Gris Gris
I like to thinly slice fennel and make a vinaigrette with satsuma juice. Then toss in some satsuma segments. Serve it with some grilled shrimp and cold white wine
Posted on 11/15/13 at 10:09 am to BlackenedOut
I've been eating a similar salad sans the shrimp every night this week. Delicious!
Posted on 11/15/13 at 11:27 am to Gris Gris
bourbon of choice + small dash of ginger syrup (one medium sized toe of ginger peeled, sliced and steeped in 1c sugar dissolved in 1 c water) + juice of half a satsuma. usually don't mess around and drink bourbon on the rocks, but this is damn good in the fall
Posted on 11/15/13 at 11:28 am to Celtic Tiger
Satsuma old fashioned is a good one. Throw in a few dashes of either Fee's Orange, Angostura, or Peychaud's.
Posted on 11/15/13 at 12:01 pm to Gris Gris
I plan on trying to make this Satsuma Bourbon Marmalade this weekend.
This post was edited on 11/15/13 at 12:02 pm
Posted on 11/15/13 at 2:41 pm to tenortoga
I'd like to know how that works out.
Posted on 11/15/13 at 4:58 pm to Gris Gris
Posted on 11/15/13 at 5:06 pm to webstew
That's up my alley. I make a kumquat syrup I put in champagne with a few of the cooked down kumquats. Might put a little satsuma in some prosecco.
Posted on 11/15/13 at 8:29 pm to webstew
My Hendrick's and diet tonic with satsuma juice is very refreshing.
Posted on 11/15/13 at 8:47 pm to Gris Gris
Sounds great! What are your ratios?
Posted on 11/15/13 at 8:51 pm to Gris Gris
Our tree did not produce a lot this year (or last). I will just eat them out of hand.
I sure hope that next year we have enough to try some recipes.
I sure hope that next year we have enough to try some recipes.
Posted on 11/15/13 at 10:52 pm to webstew
quote:
Message Posted by webstew Sounds great! What are your ratios?
None. I just pour and squeeze out juice from a few sections. I'm not very technical.
Darla, I've had that issue. This year is fruitful thankfully. I just bit a bunch if I don't get enough. I have multiple trees of oranges, Meyer lemons, limes and kumquats. My blood orange is young. It didn't produce. Well, all if my trees are sort if young I guess. Maybe 8 years old. Some younger. They're not very tall.
Posted on 11/16/13 at 7:50 am to Darla Hood
Darla I can give you as many as you're willing to take, just let me know
Posted on 11/16/13 at 2:57 pm to Gris Gris
I eat them plain most of the time. Great to bring hunting as a mid morning snack.
Recently peeled skin off and chopped some up to mix with cranberry sauce. Delicious combo.
Recently peeled skin off and chopped some up to mix with cranberry sauce. Delicious combo.
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