re: Put Your Recipes Using Satsumas Here

Thanks for the report. I'd bet that would definitely work well in a glaze or even a sauce like the pepper jelly sauce Commander's uses on the Shrimp Henican, for example.

From Louisiana Cooking Mag

Satsuma Ginger Fizz


MAKES 4 SERVINGS
Courtesy of Chloe Polemis
November/December 2012

2 cups satsuma juice
1 cup spiced rum
¼ cup Rose’s lime juice
½ lemon, juiced
2 (6.8-ounce) bottles ginger beer
Garnish: lime slices

In a pitcher filled with ice, combine satsuma juice, rum, Rose’s lime juice, and lemon juice. Stir until cold. Divide mixture among 4 highball glasses with ice. Top each glass with ginger beer. Garnish with lime, if desired.

Satsuma Tarts



Issue Date: November, 2009
Serves: Makes 12 tarts
Pairings:
Courtesy of:

Tom Fitzmorris for Louisiana Cookin
Ingredients:

2 packages of 3-inch tart shells
6 tablespoons unsalted butter
1/2 pint heavy cream
4 large eggs
3 tablespoons sugar
1 tablespoon flour
2 tablespoons cornstarch
1 teaspoon vanilla
juice of sixLouisianasatsumas



Glaze

1 Louisiana satsuma
1 tablespoon cornstarch

Instructions:

Preheat oven to 325°F. Bake tart shells according to package directions. Cool. Melt butter in saucepan on medium heat. Remove from heat and add cream. Return to heat and whisk in eggs and satsuma juice. Combine all dry ingredients and add to saucepan, whisking constantly until mixture is the consistency of pudding. Stir in vanilla. After it cools, pour into tart shells. Peel satsumas and separate into pieces. Slice each piece lengthwise and arrange in a circle on top of each tart, fanning out from center. In a separate sauce pan, heat the juice of one satsuma and add one tablespoon of cornstarch. Simmer on medium until mixture thickens to a glaze. Brush over the top of tarts.


Duck with Satsuma and Red Onion



MAKES 2 SERVINGS
Courtesy of Chloe Polemis

1 tablespoon olive oil
2 tablespoons unsalted butter, divided
2 (6-ounce) duck breasts
1 cup thinly sliced red onion
2 satsumas, thinly sliced
1 1/2 cups chicken broth
1/4 cup sherry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups hot cooked white rice

In a large sauté pan, heat olive oil and1 tablespoon butter on medium-high heat until butter just begins to brown. Add duck, skin side down, and cook until skin is browned, about 4 minutes. Turn duck, add onion, and cook until onions are just soft, about 2 minutes. Add satsumas and chicken broth, and cover.

Bring to a simmer, and cook until duck is medium-rare or until an instant-read thermometer registers 135º, 10 to 12 minutes. Remove duck, and increase heat to high. Add sherry, and boil until sauce thickens, about 12 minutes.

Add remaining 1 tablespoon butter, salt, and pepper. Spoon rice onto plates, and top with duck. Pour satsumas, onions, and sauce over duck.
12

juice a dozen satsumas. (you need two cups of pure juice, then concentrate down to one cup)

boil down juice by a half

mix six egg yolks, your juice and a can of condensed milk. Put into a graham cracker pie shell bake for 35 minutes at 375.

satsuma pie.

Pick, peel, eat?

Double post

Peal and eat.

That's all I'm interested in.

John Folse's Satsuma Cane Syrup Pecan Pie

Both my wife and sister have made this before and it's very good. I like it better than regular pecan pie.

The satsuma adds some nice fruitiness and maybe some slight bitterness from the rinds that works well with the sinful sweetness from the base ingredients. It's still a rich dish, just with a nice extra layer of flavor IMHO.

I do not even know what a satsumas is and I am getting hungry.