Adapted from Into the Vietnamese Kitchen by Andrea Nguyen.
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here’s a special way to enjoy them.
- 3/4 c. sugar
- 1 cup water
- 2 1/2 c. fresh satsuma juice (14-16 fruits, depending on size)
- 6 Tbs. fresh lime juice, plus more to taste
Directions: Make a simple syrup by whisking together the sugar and water in a small saucepan over medium heat. Bring to a boil, and simmer until sugar is dissolved and syrup is clear, about 30 seconds. Remove from heat and allow to cool completely. In a mixing bowl, stir together the simple syrup, satsuma juice, and lime juice. Taste, and add more lime juice if you’d like it more tart. Strain through a fine-mesh sieve, then cover and refrigerate for at least 24 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Eat right away, or if you like your sorbet quite firm, leave in the freezer for an additional 3-4 hours before serving. Makes 1 quart.
Star Recommends: Martini and Rossi Asti—It is light-bodied, fragrant and refreshing and is bubbling with a youthful character.
Pot Roast with Rutabaga and Parsnips
Adapted from www.biggirlssmallkitchen.com.
When the weather turns chilly, a recipe like this is great to turn to—the roast cooks for hours in the oven, warming your house and whetting your appetite for dinner.
- 2-2 1/2 lb. chuck eye roll
- 1/2 lb. rutabaga, cut into a large dice
- 1/2 lb. parsnips, cut into a large dice
- salt & pepper
- 2 Tbs. sunflower oil
- 2 large onions, sliced
Directions: Use paper towels to pat meat dry. Season with 1 1/2 teaspoons of salt and some black pepper. Heat a heavy, lidded pan (slightly larger than the meat) over high heat for 3 minutes. Add the sunflower oil, then place the chuck eye roll in the pan. Sear 4-5 minutes, until golden brown, then flip and sear the other side. Lower the heat to medium, and push the meat to the side of the pan. Add onions and stir to coat in oil. Season with salt & pepper, and cook, stirring, 2-3 minutes. Pour water into pot, enough to come halfway up the meat. Bring to a boil, then turn heat very low and cover. Simmer for 3 1/2 hours, turning the brisket occasionally. Add rutabaga and parsnip, and cook for another 45-60 minutes, until vegetables are cooked through, and meat is fork-tender. Serves 4, generously.
Star Recommends: Oddero Barbera d’ Alba—Earthy and woodsy notes accent the otherwise pure floral and cherry flavors in this elegant yet intense red. Structured and built for food.
Sake Steamed Mandarin Fish
Adapted from www.food52.com.
Tart satsuma provides the perfect balance to rich white fish. Ginger-scented rice is an excellent way to soak up sake-based steaming broth. This recipe is easily doubled or tripled, too.
- 1 satsuma mandarin, peeled, segmented, trimmed of any excess pith, peel reserved
- 1 scallion, thinly sliced diagonally
- 1/4 tsp. lime zest
- 2 4 oz. fillets of firm white fish (striped bass, grouper, or cod , for example)
- 1 tsp. toasted sesame oil
- 1 small red chile, seeded, sliced very thinly
- 1/2 c. sake
- 1/2 c. chicken broth
- 2 tsp. minced fresh ginger
- 1 clove garlic, minced
- 1 Tbs. soy sauce
- 1 tsp. butter
- 1 shallot, diced
- 1 c. basmati rice
- 1 inch knob of ginger, crushed
- 1 3/4 c. chicken stock
Directions: Slice half of the Satsuma segments and slice into quarters. Set aside. Chop the remaining Satsuma segments and place in a small bowl. Stir in the scallions and lime zest, and sprinkle with salt and pepper. Set aside. Brush each fish fillet with sesame oil and sprinkle with salt and pepper. Arrange the satsuma segments on top of the fish, and place 2-3 slices of chile on top, depending on how much heat you’d prefer.
Combine the sake, chicken broth, ginger, garlic, and soy sauce in a steamer pot. Bring to a simmer over medium heat. Place the fish in the steamer basket and cover, lower the heat, and cook for 5-6 minutes, until the fish is heated through, and is opaque in the center and not too firm. Transfer the fish to a plate and cover to keep warm. Set aside. Bring the cooking liquid in the steamer pot to a boil, and continue to cook until reduced by half. Set aside.
Melt the butter in a medium pot over medium heat. Stir in the shallot, and cook until translucent, about 5 minutes. Stir in the rice, and cook for 1 minute. Add the ginger, chicken stock, and reserved satsuma peel. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Keep covered for 5 minutes, then fluff with a fork and remove and discard the ginger and satsuma peel.
Serve the fish alongside the rice, spooning the sauce over both. Top with the satsuma, scallion, and lime zest mixture. Serves 2.
Star Recommends: Gekkeikan Sake—Produced in Folsom, California, this medium-bodied sake features aromas of cocoa and dried pineapple. Fruit flavors are followed by a smooth, mellow finish.
Roasted Pumpkin with Shallots and Sage
Adapted from www.marthastewart.com.
Perfect served as a hearty side dish, but also amazing over pasta.
- 1 medium pie pumpkin (about 4 lbs) peeled, seeded, and cut into 2” chunks
- 4 shallots, peeled and quartered lengthwise
- 3 Tbs. olive oil
- 1/4 c. fresh sage leaves
- salt & pepper
Directions: Preheat the oven to 450˚F.
Place the pumpkin and shallots in a large mixing bowl. Add the olive oil and sage, sprinkle with salt and pepper, and toss to combine. Transfer to two large rimmed baking sheets. Roast until tender, 30-35 minutes, stirring once and rotating the baking sheets halfway through the cooking time. Serve hot. Serves 4
Star Recommends: Mas de Gourgonnier—It brims with dark fruit aromas scented with wild thyme, rosemary, lavender and white pepper. On the palate, background notes of leather, cracked pepper, Herbes de Provence and dried orange peel are supported by generous layers of blueberry, black plum and black raspberry.
Roasted Endive with Satsuma Glaze
Adapted from www.yummly.com.
The sweetness of the Satsuma glaze provides a lovely counterpoint to the slight bitterness of the endive. This is a festive holiday dish.
- 1 1/2 Tbs. olive oil, divided
- 1 cup satsuma juice (4-8 Satsumas depending on their size)
- 6 heads of endive, trimmed, halved lengthwise
- 3/4 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 1 Tbs. chives, fresh, chopped
- 1/4 tsp. ground coriander
- 1 tsp. honey
- 4 tsp. lemon juice
- 2 tsp. satsuma zest
Directions: Preheat oven to 450˚F. Lightly oil a baking sheet. In a small saucepan over medium heat, bring the satsuma juice to a boil. Simmer until reduced to about 1/3 cup. Set aside 4 tsp. of the juice. Arrange the endive in a single layer on the baking sheet. Brush with satsuma juice and sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Bake until golden, about 10 minutes. In a small bowl, whisk together reserved satsuma juice with 1 Tbs. olive oil, remaining salt and pepper, chives, coriander, honey, lemon juice and satsuma zest. Arrange the roasted endive on a serving platter, then drizzle with the glaze, and enjoy. 6 servings
Star Recommends: Domaine Daulny Sancerre—For this cuvée, vintner Etienne Daulny blends Sauvignon Blanc grapes grown in several venerated vineyards. Daulny favors preventing malolactic fermentation in order to retain maximum acidity in the wine. This results in a fresh, pleasant vibrancy to balance the appealing, ripe grapefruit that has a subtle persistence on the finish.
Gingery Coconut Stew with Brussels Sprouts and Rutabaga
Adapted from www.theppk.com.
This stew is just the thing to warm you up when the temperatures start to drop to the single digits.
- 1 Tbs. coconut oil or any neutral oil
- 1 large yellow onion, thinly sliced
- 1 lb. Brussels sprouts, trimmed and quartered if large, halved if small
- 1/2 tsp. crushed red pepper flakes
- 2 cloves garlic, minced
- 2 heaping Tbs. fresh minced ginger
- 3/4 lb, rutabaga, trimmed, peeled, diced into 1/2-inch cubes
- 1 c. sliced carrots
- 4 c. vegetable broth
- 15 oz. chickpeas, rinsed and drained, or 1 1/2 cups cooked drained chickpeas
- 1/2 c. coconut milk (stirred before measuring)
- juice of 1 lime
- zest of 1/2 lime
- fresh cilantro for garnish
- jasmine rice for serving
Directions: Heat the coconut oil in a large stockpot or Dutch oven over medium-high heat. Add the onion and a pinch of salt and sauté until golden. Push the onions to the sides of the pot and add the Brussels sprouts in a single layer (or as close to a single layer as possible). Allow them to sear, stirring only occasionally. Stir in the ginger, garlic, and crushed red pepper flakes. Cook 1 minute, until fragrant. Add the rutabaga, carrots, and vegetable broth. Cover, and bring to a boil. Lower the heat to a simmer and stir in the chickpeas and lime zest. Cook, partially covered, stirring occasionally, for 5-10 more minutes, until the rutabaga is tender. Stir in the coconut milk and lime juice and cook an additional minute, until heated through. Taste and add more salt if needed.
Top with cilantro and serve with jasmine rice. Serves 4.
Star Recommends: Massimo Ronca Garanega—The wine obtained from Garganega grapes expresses a distinct personality with intense and elegant fruity sensations. On the palate, minerality and a well balanced acidity.
Shallot Tarte Tatin
Adapted from Australian Gourmet Traveller.
The shallots and onions in this rustic tart take on a mild, sweet flavor, brightened by balsamic and red wine vinegar.
- 4 Tbs. olive oil, divided
- 1 clove garlic, minced
- 4 Tbs. butter, divided
- 2 red onions, very thinly sliced
- 1 Tbs. fresh thyme, chopped
- 2 Tbs. sugar, divided
- 2 Tbs. balsamic vinegar
- 28 shallots, peeled, roots trimmed, core intact
- 1 1/2 Tbs. red wine vinegar
Directions: In a large sauce pan over medium heat, warm a tablespoon of the olive oil. Add the garlic and sauté, stirring constantly for 1 minute. Add 2 Tbs. of the butter, red onion, and thyme. Increase heat to medium high and cook for 7-10 minutes, stirring frequently. Add 1 Tbs. of sugar and stir until onion carmelizes (2-3 minutes). Stir in the balsamic vinegar, reduce heat to low, and stirring occasionally, simmer for 35-40 minutes, until thick and jam-like. Set aside to cool.
Preheat the oven to 375˚F. Butter a round 8” or 9” baking dish or casserole. Cut large shallots in half lengthwise, and leave the smaller ones whole. Heat remaining 3 Tbs. of olive oil in a large skillet over medium-high heat. Gently add the shallots to the skillet. Sauté until golden, 6-8 minutes, occasionally turning them very gently. Try to keep the shallots as intact as possible. Sprinkle the last Tbs. of sugar over the shallots and cook 3-5 minutes. Add the remaining butter. Continue to cook, stirring occasionally until shallots are a deep caramel color, about 5 minutes. Drizzle in the red wine vinegar, reduce heat to low, sprinkle with salt to taste, and cook until shallots are soft, about 20 minutes.
Transfer the shallots to the baking dish, flat sides up. Spoon the caramelized juices over them, then spread the onion jam over the shallots. Place the sheet of puff pastry on top, tucking the edges in around the shallots.
Bake until golden and crisp, 12-15 minutes. Allow to cool for 5 minutes, then run a small sharp knife around the perimeter of the baking dish. Place an inverted serving platter on top of the baking dish, and quickly and carefully flip the tart over onto the platter. Serve warm. 4 servings
Star Recommends: Massimo Ronca Bardolino—It’s a ruby red wine with an immediate and embracing aroma recalling the original grapes, blackberries and spices. In the mouth smooth and velvety, well balanced and with a fine structure.
Mustard and Shallot Roast Chicken
Adapted from www.kitchen-repertoire.com.
- 1 fresh whole chicken, about 4 lbs.
- 2 lemons, thinly sliced
- 6 shallots, halved
- 1 head garlic, cloves separated
- 4 sprigs fresh thyme
- black pepper
- 1/4 c. Dijon mustard
- 2 Tbs. olive oil
Directions: Preheat oven to 425°F. Rinse chicken under cool water and pat dry with a paper towel. Reserving a couple lemon slices, a shallot, and a sprig of thyme, arrange a bed of the remaining lemon slices, shallots, garlic cloves, and fresh thyme in aroasting pan. Season the inside of the chicken with salt and pepper and stuff with the reserved lemon slices, shallot, and thyme. Nestle the chicken in the roasting pan.
In a small bowl, stir together the mustard and olive oil. Brush the mustard mixture over the chicken, covering all the exposed skin. Season with salt and pepper. Use kitchen twine to tie the legs together, then roast about 1 hour 15 minutes, until the chicken is golden brown and the thigh juices run clear. Let stand 20 minutes before carving. Serves 4.
Star Recommends: NxNW Chardonnay—A golden yellow color, the NxNW Chardonnay has aromas of vanilla, oak, pear, honeysuckle, and red apple; flavors of tropical fruit and a hint of toffee finish with vanilla toast on the finish.