Flan de Satsuma

Michelle and I wanted to do something different with the extra bag of satsumas my sister brought to me. I collected about a tablespoon of zest and we went looking for a recipe that could take it all. I’ve done a panna cotta recipe but we decided to leave Italy and head to Spain.

We found a flan de naranja recipe that we decided to make with our satsumas. Michelle put everything together and came up with a lovely caramelized satsuma sauce and cream custard sweetened with more satsuma juice.

Such a light, delicate flavor and smooth as silk. A lovely dessert for when you don’t want a hugely sugary snack.

Caramel Sauce
½ cup satsuma juice
½ cup granulated sugar

Custard
1 tablespoon satsuma zest
1 teaspoon lemon zest
½ cup satsuma juice
2 cups heavy cream
3 large eggs
¼ cup sugar

Preheat oven to 325 degrees F.

Place the sauce ingredients into a heavy saucepan and bring to a boil over medium heat. Stir the boiling mixture constantly and reduce until it is thickened and darkened to a rich brownish color. This will take at least 10 minutes.

Remove from heat and spoon into 6 large ramekins. Do not let the sauce sit in the pan as it hardens quickly.

Add the zest, satsuma juice and cream to a large saucepan over medium heat. Scald the cream mixture and then remove from heat. Whisk the eggs into a medium mixing bowl along with the remaining sugar. Temper the eggs with a small amount of the hot cream mixture and continue until everything is in one bowl and the sugar has dissolved. Strain the mixture back into the mixing bowl, using a fine strainer or cheesecloth. Ladle the mixture into the prepared ramekins.

Place ramekins into a 9×13 pan and pour into water to come about halfway up the sides. Bake uncovered in the water bath for 45 minutes to an hour. Custard is done with a knife comes out clean when inserted midway between the center and the edge.

Carefully remove ramekins from the water bath and let cool on the counter for at least 20 minutes before moving to the refrigerator to chill completely, at least 1 hour or overnight. When ready to unmold, run a knife around the edge of the ramekin. Place a plate over the ramekin and then invert. Tap the bottom of the ramekin and mutter magic words so that the flan slides out onto the plate and is surrounded by the sauce. If that doesn’t work, prod the flan out with a knife and tap harder!

¡Buen provecho!

Cranberry Apple Satsuma Relish

I wasn’t in the mood to make either a Waldorf salad or cranberry sauce this year when I remembered a relish I had a couple of years ago. It was bright with fruit flavors especially cranberries making it qualify as a Thanksgiving side dish.

That one was made with oranges and still can for those who don’t live in places where satsumas are common. Otherwise, using a satsuma or tangerine gives it a lovely flavor..

Delicious! Sweet and tart enough to wake up any tastebuds that are falling asleep from the tryptophan in the turkey.

Cranberry Satsuma Relish

12 ounce bag of fresh cranberries
2 satsumas
1 Granny Smith apple
½ cup granulated sugar

Wash the fruit.

Pulse the cranberries in a food processor until coarsely chopped. Remove to a mixing bowl.

Zest one satsuma and juice it (you need ¼ cup juice). Cut the other satsuma into quarters and remove any seeds. Pulse in the food processor until finely chopped. Place in the mixing bowl with the cranberries.

Core the apple and cut into quarters. Pulse in the food processor until finely chopped. Place in the mixing bowl with the cranberries.

Sprinkle over the sugar and mix well. Cover and place in the refrigerator overnight (can be made up to 3 days ahead). Serve with turkey in place of cranberry sauce.

Any leftovers can be spooned over oatmeal for breakfast or, even, placed with bananas, yogurt in a blender for a superfood smoothie.

Cocoa Mix Dip

I’ve been trying to come up with things that are easy to make and will also tempt the appetite. I dug into my holiday recipe folder and brought out this one. I first made it with a ½ cup of Ghirardelli’s Sweet Ground Chocolate and Cocoa Powder but, since I was out of that, I grabbed two of the packs of Swiss Miss Rich Chocolate Hot Cocoa mix I found in the pantry.

If you want to make half a recipe, use a knife to cut the Cool Whip in half and make the dip with one envelop or ¼ cup of ground chocolate and cocoa.

Hot Cocoa Dip

½ cup cocoa mix (or two envelopes of cocoa mix)
8 ounce tub of Cool Whip whipped topping
Graham crackers

Soften the Cool Whip for about 15 minutes on the counter. Mix with the powdered cocoa mix and return to the refrigerator until ready to serve. Stir again to loosen and serve with graham crackers.

Triple Chocolate Cake or How To Gussy Up Devil’s Food Cake Mix

Sometimes, making things with a box mix just makes sense. I’ve been in caretaking mode and needed something that would stimulate an appetite but not be difficult to make in the limited time I have. It also helps to have cake around with grand kids and great-grands over to visit my mom.

I’ve also been craving chocolate and this recipe uses three kinds with the devil’s food cake mix, with chocolate pudding and with bittersweet morsels.

My original recipe had it being made in a bundt pan but a 9×13 pan works well, too.

Yummy! Richly chocolate, moist and delicious, the cake was half gone before I was able to take a picture.

Gussied Up Devil's Food Cake

1 box Devil’s Food Chocolate Cake Mix (I used Duncan Hines)
1 small package of Chocolate Pudding (I used 5.9 ounces of the pudding mix I make)
1 cup Greek yogurt
3/4 cup vegetable oil
4 eggs
⅓ cup hot coffee
1 cup bittersweet chocolate chips, roughly chopped

Preheat oven to 350F. Butter a 9×13 pan and dust with flour or cocoa.

In the bowl of a stand mixer or in a medium-large mixing bowl with an electric mixer, combine cake mix, pudding mix, Greek yogurt, oil, eggs, and hot coffee. Begin mixing on low-medium speed, then gradually increase to medium-high speed and beat for a couple of minutes, until smooth.

Stir in chocolate chips.

Pour batter into prepared pan. Bake for 50-55 minutes, or until top springs back when touched and a toothpick inserted in the middle comes out clean.

Allow cake to cool in pan for about an hour. Allow cake to completely cool before frosting.

Chocolate Cream Cheese Frosting
1 stick butter, softened
1 8oz package of cream cheese, softened
1 3/4 cups confectioners sugar
¼ cup cocoa
1 teaspoon vanilla extract

Sift together powdered sugar and cocoa. Add to a mixing bowl with the softened butter and cream cheese and beat to mix. Add 1 teaspoon vanilla extract. Increase speed of mixer and continue until light and fluffy.