Maybe your looking for new inspiration. Every day in December we will feature a different idea for you. These will be a mix of baked goods, sides, main dishes and cocktails. Who doesn't need a good festive beverage to get you through the season. Think of this as your advent calendar of holiday ideas.
The season in general is full of iconic dishes and deserts that we only enjoy during this magical time of the year. There are many dishes that bring back memories from childhood. This collection of dishes are a collection of personal recipes along with ideas taken from others worthy of a share. Enjoy, have a happy holiday season and Merry Christmas.
There haven't been many sides included in these days of dishes. So let's throw in a fun one with a bit if southern flair!
This is a side made at favorite New Orleans restaurant. In fact this restaurant is an American treasure and has won the coveted James Beard Award. Commanders Palace is known for things like it's Bread Pudding Soufflé with Whiskey Sauce and Turtle Soup. But I want to introduce you to the Satsuma Roasted Sweet Potatoes.
First if your wondering, "What's a Satsuma?"
Satsumas are a type of orange, similar to a mandarin. They grow in the southern United States and feature an easy-to-peel thin skin and juicy seedless segments inside, but their taste puts them into a class of their own when it comes to delicious citrus. The scientific binomial name of the Satsuma Mandarin orange is citrus reticulata blanco, but they are also often called Honey Citrus oranges or tangerines because they are so sweet.
These are perfect with sweet potatoes, and if you can't find them feel free to swap with mandarins or "cuties" oranges.
**Side Note: Milwaukee area Sendiks stores are selling Satsumas right now, and will probably have them through Mid January.
- 5 ea. medium sweet potatoes (about 3 ½ lbs.)
- 6 ea. Satsumas
- ¼ lb. light brown sugar
- ¼ lb. salted butter
- 1 Tbsp. salt
- 1 tsp. white pepper
- 1 cup Satsuma juice
- Preheat the oven to 350 degrees. Place the sweet potatoes on a metal baking pan and roast for 1 hour.
- While the potatoes are cooking prepare the Satsumas. Finely chop the zest of one Satsuma. Cut that Satsuma in half and squeeze out the juice into a measuring cup. Discard the pulp. Detail the other 5 Satsumas by cutting off the top an 1/8 of an inch and the bottom and an 1/8 of an inch. Next, cut the Satsumas in half horizontally to create 2 equal portions. Using the tip of a teaspoon remove the fruit from the rind; creating an ‘orange cup.’ Juice the remaining fruit and reserve.
- Remove the potatoes and let cool for 20 minutes. Peel away the skin and place the sweet potato pulp into a food processor.
- Add the remaining ingredients including the Satsuma zest and puree until smooth. Adjust seasoning as necessary.
- Scoop the sweet potato puree into a pastry bag that is fitted with a star tip, or just a zip-lock bag and cut the corner of the bag off. Pipe the puree into the Satsuma cups in a circular motion to create an attractive pattern.
- Bake the sweet potato Satsuma cups for the second time at 350 degrees for 20 minutes.
Recipe courtesy of Commanders Palace
Want to know more about Commanders Palace? Check out the documentary "Ella Brennan: Commanding the Table" on Netflix. See the trailer below.