Candied Kumquats

Candied Kumquats

TOTAL TIME: 10 MINUTES
SERVINGS: 1/2 CUP

Recipe courtesy of Epicurious

Recipe courtesy of Epicurious

INGREDIENTS

  • 1 cup water
  • 1/2 cup sugar
  • 4 ounces kumquats (about 14), each cut crosswise into 4 slices, seeded

DIRECTIONS

  • Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Add kumquat slices. Reduce heat to medium and simmer until kumquats become traslucent and tender, stirring occasionally, about 15 minutes. Cool.
  • Cover, chill, and enjoy!

NOTES: CANDIED KUMQUATS ARE ALSO GREAT TOSSED INTO A SALAD OF BITTER GREENS, OVER A SCOOP OF VANILLA ICE CREAM, OR AS A GARNISH FOR CREME CARAMEL OR PANNA COTTA.


Oven-Roasted Chicken Breasts with Satsuma Tapenade

Oven-Roasted Chicken Breasts with Satsuma Tapenade

TOTAL TIME: ABOUT 40 MINUTES
SERVINGS: 6

Recipe courtesy of My Recipes

INGREDIENTS

  • 1/2 cup fresh satsuma juice (about 2 satsumas)
  • 1 tablespoon capers
  • 2 teaspoons grated satsuma orange rind
  • 2 garlic cloves, minced
  • 2 anchovy fillets, drained
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 (8-ounce) bone-in chicken breast halves, skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Satsuma wedges
  • Flat-leaf parsley sprigs

DIRECTIONS

  • Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup, about 3 minutes. Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 tablespoon oil; process until well blended.
  • Preheat oven to 425*F
  • Sprinkle chicken evenly with salt and pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned. Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves. Bake at 425*F for 15 minutes or until chicken is done.
  • Serve with tapenade. Garnish with satsuma wedges and parsley and enjoy!

Satsuma Salad

Satsuma Salad

PREP TIME: 5 MINUTES
SERVINGS: 3/4 CUP

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 3 satsumas, peeled and sectioned
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 2 tablespoons Creole mustard
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • Mixed fresh salad greens
  • 1 small red onion, thinly sliced

DIRECTIONS

  • Whisk together vinegar, oil, mustard, sugar, and salt until well blended.
  • Toss together mixed salad greens, onion, and satsuma segments. Drizzle with vinaigrette.
  • Enjoy!