Classics with a twist: Fresh satsuma recipes
Food is a universal language that can bring people of all races, cultures and beliefs together with no judgment … just the common love of experiencing something delicious together.
I discovered this after moving to Louisiana. I was the outsider. I grew up Southern but had never eaten Cajun food, and it didn’t matter! I was welcomed with open arms and asked to join in on family traditions dating back years and years.
I may not be a born Cajun, and I may not have grown up cooking the dishes that made Louisiana so well known, but what I do know is that after living here for a decade, the food has been an inspiration in my kitchen. By combining traditional Cajun cuisine with my own fresh, farm-to-table approach, my hope is that everyone will find something in my new cookbook, The Unexpected Cajun Kitchen.
Here I share two recipes from the book that feature satsumas, my favorite of the citrus varieties grown in Louisiana. They taste similar to a mandarin, but slightly sweeter, making them perfect for desserts and cocktails of all varieties.
Food is love, and I have so much that I want to share.
Leigh Ann Chatagnier blogs about food, life and love at MyDiaryofUs.com. Her new book, The Unexpected Cajun Kitchen, was released in October.
Leigh Ann Chatagnier blogs about food, life and love at
Satsuma Sage Mule
8 sage leaves, plus more for garnish
1 cup fresh satsuma juice
2 oz. vodka
1 ginger beer
Muddle sage leaves in satsuma juice in the bottom of a cocktail shaker until flavors are released. Add vodka to juice along with a couple of ice cubes, and shake vigorously until chilled. Pour over ice, and top off with ginger beer. Serve immediately, and garnish with extra sage leaves and satsuma slices.
Satsuma Bundt Cake
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Photo by Leigh Ann Chatagnier[/caption]
