SUPER TREAT: Dark Chocolate Dipped Satsuma

Dark Chocolate Dipped Satsuma

These are a special treat only available during Nov-Jan. They are sweeter than a Clementine and also have no seeds. I first had the dipped Satsuma’s while visiting with friends for thanksgiving.

First we pealed the Satsuma’s and separated the wedges, trimming off any extra white rind and set them aside.

On a clean cool surface place a slice of parchment paper.

Melt the dark chocolate, about a 70% coca, in a small double boiler until the chocolate was thick but smooth.

Dip each wedge about ½ way into the chocolate and quickly place on parchment, standing up in the chocolate, until the batch is done and cool in the fridge for at least one hour.

Once the chocolate is set/cold – try one – the burst of orange juice followed by the slow melt of the chocolate is an irresistible combination. No way you can eat just one!

They do not travel well and last only a few days, if you don’t eat them all. They make a great desert or treat anytime of the day.

More on the Satsuma:

Satsuma [sat-SOO-muh] - A loose-skinned orange, it is a type of seedless mandarin orange with thin skin. In most citrus producing areas, satsuma mandarin is the preferred name, but satsuma tangerine is also used.

Grown in cool subtropical regions of Japan, Spain, central China, Korea, Turkey, along the Black Sea in Russia, southern South Africa, South America, and on a small scale in central California and northern Florida. The world's largest satsuma industry is located in southern Japan where climatic conditions are favorable for the production of early ripening satsuma tangerines of high quality. In the United States, it is grown mostly in the southernmost parishes of Louisiana.

The fruit from a young tree averages 1.8 inches in diameter, approximately three-quarters the size of a tennis ball. With its smooth, thin, lightly attached skin, satsumas have become known as the "kid-glove or zipper-skin citrus" due to the ease with which the skin can be removed and internal segments separated. Depending on the weather and climate conditions, the fruit is harvested in the early to mid-fall. The fruit is juicy and very sweet, low in acid, and almost seedless, with an average of only 1.5 seeds per orange

History: Satsuma mandarin may have originated in China but it was first reported in Japan more than 700 years ago where it is now the major cultivar grown. It was first introduced in the 1800's by early settlers to the state along the banks of the Mississippi River near New Orleans. The 'Owari' Satsuma arrived from Japan, first in 1876 and next in 1878. During the period 1908-1911, nearly a million budded trees from 1908 to 1911 for planting in the Gulf States. The first recorded introduction into the United States was in Florida by George R. Hall in 1876. The name "satsuma" is credited to the wife of a United States minister to Japan, General Van Valkenberg, who sent trees home in 1878 from Satsuma, the name of a former province, now Kagoshima Prefecture, on the southern tip of Kyushu Island, where it is believed to have originated.

THANK YOU Currant's Supporters

Thank you Currant's supporters.......

I am now SOLD OUT of Holiday 2009 gift sets that included a combination of.....

CURRANT’S CHIPOTLE PEPPER RUB

CURRANT’S MÉDITERRANÉE SALTS

CURRANT'S SMOKED FRENCH GREY SEA SALTS

CURRANT’S CRANBERRY APPLE SAGE RELISH

CURRANT’S CRANBERRY CHIPOTLE CINNAMON CUMIN SEED RELISH

CURRANT’S DESERT WILDFLOWER HONEY
ESSENCE OF LOW DESERT WILDFLOWERS, SQUASH BLOSSOMS, AND HERB GARDEN FLOWERS

CURRANT’S EARLY WINTER HONEY
ESSENCE OF PRICKLY PEAR CACTUS NECTAR AND LOW DESERT TREE BLOSSOMS


ALL CURRANT'S PRODUCTS ARE HAND CRAFTED IN ARIZONA FROM NATURAL FAIR TRADE AND ORGANIC INGREDIENTS UNLESS SPECIFICALLY NOTED....


Thank you and Gobble Gobble to all next week!



Cheers,
Aaron



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Holiday Ready: Turkey w/Cornbread-Sausage Stuffing

Hartstein Brothers do delish Turkey with Cornbread-Sausage Stuffing

adapted from Tyler Florence's Roast Turkey with Cornbread-Sausage Stuffing

(Serves 8-10)

1 pkg. (9 oz.) dried mission figs, trimmed
3 cups hot water
¼ cup honey
2 tbsp fresh lemon juice
3 tbsp olive oil
½ lb. sweet Italian sausage, casing removed and crumbled
2 onions, chopped
1 tsp chopped rosemary
4 large store-bought cornbread muffins, crumbled (about 5 cups)
½ cup chicken broth
1 egg, lightly beaten
Salt and pepper
1 turkey (13-15 lb.)
8 tbsp (1 stick) unsalted butter, softened
½ cup balsamic vinegar
8 tbsp (1 stick) cold unsalted butter, cut into small pieces

1 In medium bowl combine figs, hot water, honey and lemon juice. Cover tightly with plastic wrap; set aside for 1 hour.


2 Position oven rack in lowest third of oven. Heat oven to 400°F.


3 Meanwhile heat olive oil in large skillet over medium-high heat. Saute sausage, onions and rosemary until sausage is cooked through and onion is tender, about 6-8 min.


4 Drain figs, reserving liquid, and coarsely chop.


5 In large bowl toss sausage mixture with figs and corn muffins. In small bowl whisk together chicken broth and egg; toss with stuffing. Season with salt and pepper.


6 Gently loosen skin around turkey breast, thigh and legs, and spread softened butter underneath. Season cavity with salt and pepper, and fill loosely with stuffing. With butcher's string tie legs together. Season with salt and pepper; set aside.


7 Roast in roasting pan for 20 min., then lower temperature to 350°F.


8 Meanwhile, in saucepan heat reserved fig liquid; boil until reduced to 2 cups. Add vinegar; continue boiling until mixture is syrupy. Swirl in cold butter, stuffing until it has melted and mixture is shiny and thick.


9 Roast turkey for 2 ½ - 3 hours or until instant-read thermometer registers 175°F. During last 20 minutes of roasting, baste turkey with half the glaze. When done, remove pan from oven and baste turkey with remaining glaze.



Let stand 30 min. before carving.

--

The Dubliner's Mushroom Bread Pudding

The Dubliner's Mushroom Bread Pudding

November’s chill demands robust, comforting fare, but a good meal demands balance. You’ll find both on The Dubliner’s (St. Louis) winter menu, where chef and partner Stephanie Russell pairs cold weather’s hearty proteins with a mushroom bread pudding. The dish’s requisite cubed bread and egg-based custard ensure substance and richness while savory spices and a mix of earthy mushrooms keep flavor delicately toothsome. You’ll fall for it at first bite.

Mushroom Bread Pudding

Courtesy of The Dubliner’s Stephanie Russell

2 Tbsp. olive oil
1 shallot, diced
4 cups raw mixed mushrooms, such as crimini, oyster and button, sliced
1 cup dry white wine
Salt and pepper
1 loaf brioche, cut into 1-inch cubes
6 eggs
1 quart heavy cream
1 tsp. cinnamon
1 tsp. powdered ginger
2 tsp. dry sage

• Preheat the oven to 350 degrees.
• In a 2-quart saucepan over medium heat, heat the olive oil.
• Add the shallot and sweat for 2 to 3 minutes.
• Add the mushrooms and wine and cook for an additional 5 to 7 minutes. Season to taste with salt and pepper.
• Allow the mushroom mixture to cool slightly and then add it to the cubed bread.
• In a bowl, combine the eggs, cream, spices, and salt and pepper to taste and wisk to combine.
• Pour the egg mixture over the bread, mix thoroughly and set aside for 15 to 20 minutes.
• Lightly grease two standard loaf pans. Fill each with the bread mixture.
• Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool slightly and then turn the pudding out onto a cooling rack.
• When cool, cut the pudding into 1-inch thick slices and place on a buttered sheet pan.
• Bake for 5 to 7 minutes or until the edges are slightly crispy.
• Serve immediately.

Kitchen Remedies; a Winter Series: Canary Island Cilantro Soup

Kitchen Remedies: Healing Soups for winter and this nasty flu season. Nourish your body with great warming "feel good soups" - easy to make and especially good for overcoming a cold, the flu, reducing fatigue, fever, congestion, immune boosting, and restoring health after an illness.


Canary Island Cilantro Soup

The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good! by canarygirl

SERVES 4 -6

1 medium onion, finely minced
1 ripe tomato, peeled and seeded,finely chopped
2 cloves garlic, mashed
3 medium potatoes, peeled and diced roughly
1/4 cup rice
1 bunch fresh cilantro, divided
1 green pepper, cut in half
2 bouillon cubes - veggie is best - try for low salt
1 pinch sea salt
1/2 teaspoon paprika
2 tablespoons olive oil
1 1/2 quarts water, enough to cover vegetables

1. In a med-large soup pot, heat about 2 Tblsp of olive oil.

2. Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.

3. Add bouillon, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.

4. Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.

5. Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.

6. About half way through cooking time, add the rice.

7. Adjust salt, remove green pepper and bunch of cilantro, discard.

8. Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.

9. Serve with"queso fresco" and baguettes.


NOTE: This information is solely for informational and educational purposes only. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Currants takes assumes no responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading this site. Use of these remedies in connection with other medications can cause severe adverse reactions and Currants always suggests that you talk with your primary health care provider before engaging in any form of self treatment.

Kitchen Remedies; a Winter Series: Tomato & Garlic Soup

Kitchen Remedies: Healing Soups for winter and this nasty flu season. Nourish your body with great warming "feel good soups" - easy to make and especially good for overcoming a cold, the flu, reducing fatigue, fever, congestion, immune boosting, and restoring health after an illness.

Tomato & Garlic Soup

This comforting tomato and garlic soup is not only sinfully easy to make, it is designed to help ease colds and sniffles while it adds a little zesty spice to your supper. And since cooking actually increases the cancer-busting lycopene in tomatoes, we are happy to use good-quality canned tomatoes in our healing recipe. This is a simple, nourishing soup that anyone can make!

INGREDIENTS

2 tablespoons olive oil
6 cloves garlic, minced
2 medium onions, chopped
4 cups canned tomatoes with their juice
1/4 cup celery leaves, diced
1 dried chipotle pepper, diced, or hot pepper flakes to taste
2 tablespoons butter or olive oil
2 tablespoons flour
1/2 cup vegetable broth and more as needed
Salt and freshly-ground black pepper to taste
fresh basil or parsley sprigs for garnish (optional)

1. In a large heavy-bottomed soup pot, sauté the onions and garlic in the olive oil until softened, about 5 minutes. Add canned tomatoes, squashing them with your hands, or using a potato masher to break them up after they’ve been added to the pot. Add celery leaves and hot pepper.

2. Bring mixture to a simmer and cook, uncovered, 30 minutes.

3. In a saucepan, heat butter until melted, then sprinkle with flour and cook, stirring frequently, until flour is golden. Add 1/2 cup vegetable broth and whisk until mixture is smooth and creamy.

4. Add flour and broth mixture to tomatoes in soup pot, stirring until well incorporated and thickened. Add more broth if needed to adjust consistency, then add salt and pepper to taste.

5. Serve hot, garnished with a fresh basil or parsley sprig if desired.

Serves 4 to 6.


NOTE: This information is solely for informational and educational purposes only. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Currants takes assumes no responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading this site. Use of these remedies in connection with other medications can cause severe adverse reactions and Currants always suggests that you talk with your primary health care provider before engaging in any form of self treatment.

Kitchen Remedies; a Winter Series: Healing Quinoa Cabbage Soup

Kitchen Remedies: Healing Soups for winter and this nasty flu season. Nourish your body with great warming "feel good soups" - easy to make and especially good for overcoming a cold, the flu, reducing fatigue, fever, congestion, immune boosting, and restoring health after an illness.

Healing Quinoa Cabbage Soup

The large sweet onion in this recipe is sautéed for a long time and then garlic, ginger, and carrots are added. Once the water is added a beautiful, flavorful clear broth forms. Then with the addition of Herbamare, the flavors deepen. Complexity is formed when the quinoa and cabbage are dropped in. With the final touch of cilantro, you have a bright, colorful, and flavorful soup!

2 to 3 tablespoons extra virgin olive oil
1 very large sweet onion, cut into crescent moons
2 to 3 cloves garlic, crushed
1 to 2 teaspoons grated fresh ginger
4 large carrots cut into matchsticks
6 cups water
2 to 3 teaspoon Herbamare (or to taste)
2 cups cooked quinoa
2 cups (or more) sliced savoy cabbage
1/2 cup chopped cilantro
Freshly ground black pepper to taste

Heat a 6-quart pot over medium heat. Add the olive oil. Then add the onions. (I also like to add a few dashes of sea salt or Herbamare at this point). Sauté for 10 to 15 minutes. Make sure your heat isn't' too high or your onions will brown too much and cause the broth to be off in flavor. Just a steady, medium heat so the onions soften and cook is all that is needed.

Add the garlic, ginger and carrots and sauté 5 minutes more. Add the water, Herbamare, and cooked quinoa and simmer for about 10 to 15 minutes or until carrots reach desired tenderness. Add in cabbage and cook a few more minutes; this doesn't take long.

Turn off heat and add the cilantro and freshly ground black pepper. Taste and add more Herbamare and/or pepper if needed. Stir it all together and serve!







NOTE: This information is solely for informational and educational purposes only. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Currants takes assumes no responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading this site. Use of these remedies in connection with other medications can cause severe adverse reactions and Currants always suggests that you talk with your primary health care provider before engaging in any form of self treatment.

Kitchen Remedies; a Winter Series: Currants “Get Well” Elixir

Kitchen Remedies: Healing Soups for winter and this nasty flu season. Nourish your body with great warming "feel good soups" - easy to make and especially good for overcoming a cold, the flu, reducing fatigue, fever, congestion, immune boosting, and restoring health after an illness.

Currants “Get Well” Elixir

(for colds, fevers, flu, colic, cramps, stomach pains)

4 ounces liquid bayberry
2 ounces fresh grated ginger
1 ounce white pine
1/8 ounce cloves - whole
1/8 ounce hot chile pepper flakes

Mix all and pass through a fine sieve several times. Use one teaspoon, more or less, as the case requires, in a cup of hot water. Allow the herbs to stand so they will settle, then drink off the clear liquid, leaving the settlings.



NOTE: This information is solely for informational and educational purposes only. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Currants takes assumes no responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading this site. Use of these remedies in connection with other medications can cause severe adverse reactions and Currants always suggests that you talk with your primary health care provider before engaging in any form of self treatment.

Kitchen Remedies; A Winter Series: Corn, Greens & Chorizo Stoup

Kitchen Remedies: Healing Soups for winter and this nasty flu season. Nourish your body with great warming "feel good soups" - easy to make and especially good for overcoming a cold, the flu, reducing fatigue, fever, congestion, immune boosting, and restoring health after an illness.

Corn, Greens & Chorizo Stoup

Soup + Stew = Stoup…..

Ingredients:
One tablespoon olive oil
1 cup large chunk sliced chorizo sausage
3 cloves of fresh garlic minced
1 large yellow or white onion chopped
1 cup corn kernels
6 cups cut and cleaned mustard greens
Two boxes of no salt added Chicken stock
1 whole chicken breast sliced thin and tossed with the juice of one lime
Fresh cilantro to top the stoup before serving

Instructions:
In a large heavy bottom soup pot brown the chorizo very well ; turn down heat and add garlic and onion and cook until they are soft. Add greens and cook until they are wilted. Add corn and sauté mixture for 15 minutes on low to medium heat. Add stock and sliced chicken, bring to a simmer and cover; cooking for 45 minutes.

When done taste for salt and spice. It if it is not hot enough, add a sliced raw jalapeno.

Top each serving off with some fresh cilantro when served

**


FYI: This information is solely for informational and educational purposes only. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Currants takes assumes no responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading this site. Use of these remedies in connection with other medications can cause severe adverse reactions and Currants always suggests that you talk with your primary health care provider before engaging in any form of self treatment





Photo from Getty Images

IN-N-OUT BURGER the secret(?) menu......

In 1948, the first In-N-Out Burger was founded by Harry and Esther Snyder in Baldwin Park. Harry's idea of a drive-thru hamburger stand where customers could order through a two-way speaker box was quite unique. In that era, it was common to see carhops serving those who wanted to order food from their car. Harry's idea caught on and California's first drive-thru hamburger stand was born. In-N-Out remains privately owned and the Snyder family has no plans to take the company public or franchise any units. As in the past, everything is cooked to order and is made from fresh ingredients.

There is a lot of talk or perhaps even an urban myth has come from the so called secret menu – well it’s not as secret as they have a section on it on the company website these days. But I wanted to dig a bit more so I researched and talked with several “experts” on In-N-Out Burger and got some more juice.

Some of this may be known to the eating experts and some may not – so here you go. Happy ordering!!!

The (not) so secret menu……

"3-by-3" = three meat patties and three slices of cheese.

"4-by-4" = four meat patties and four slices of cheese.

"2-by-4" = two meat patties and four slices of cheese.

*Note: You may get a burger with the exact number of meat patties or cheese slices you want (up to 4x4). Just tell the In-N-Out Burger cashier how many meat patties and how much cheese you want and that is what you'll get! For instance, if you want 4 pieces of meat and 3 pieces of cheese tell them you want a "4-by-3."

"Double Meat" = like a Double Double without cheese.

"3 by Meat" = three meat patties and no cheese.

"Animal Style" = the meat is cooked and fried with mustard and then pickles are added, extra spread and grilled onions are added.

"Protein Style" = for all you low-carbohydrate dieters, this is a burger with no bun (wrapped in lettuce).

"Flying Dutchman" = two meat patties, two slices of melted cheese and nothing else - not even a bun!

"Grilled Cheese" = no meat, just melted cheese, tomato, lettuce and spread on a bun.

"Veggie Burger" = burger without the patty or cheese. Sometimes we call this the "Wish Burger."

"Neapolitan" Shake = strawberry, vanilla and chocolate mixed together.

Burger Options

Mustard Grilled patty spread with mustard, and then cooked.

Chopped Chilis adds some jalapenos to the bottom of your burger.

Mustard and/or ketchup can be substituted for the spread. Only designates no spread. Cashiers may ask if you want ketchup or mustard instead.

No-salt has no salt added to the patties.

Extra toasted bun/lightly toasted bun/untoasted bun. The bun come toasted by default, but you can ask to have the level of toastyness varied. The buns are toasted to add some rigidity to the burger, as an untoasted bun is flimsy under the weight of all the meat/cheese/condiments. This also prevents sauces and toppings from excessively soaking into the bun, thereby avoiding the last-bites-are-soggy problem. This needs to be the first modification requested, based on keystroke order into the register.

Extra tomatoes, extra lettuce, and extra onion You can ask for all of these at no extra charge. They'll really fill out your burger and make it a more balanced meal. Especially if you're a veggie fan. I find extra raw onions to be a bit much, though. You can also ask for both raw and grilled onions.

Custom Fries

Fries well-done are extra crispy fries.

Fries extra well done are even crispier

Fries light are fries that have been cooked less than normal.

Fries animal style includes two slices of melted cheese, grilled onions, and spread as toppings. You'll need a fork to eat them.

Cheese Fries are fries with one or two slices of melted cheese.

Fries no-salt have no salt added to them.

The BLT

The BLT

I read this over the weekend and it felt like a love story.......

"Innumerable thoughtless efforts have taught me, quite precisely, what to expect from a great BLT. First, the supporting cast: crisp lettuce, well-toasted bread and a mayonnaise that is tangy enough to induce the little quiver at the back of the jaw, just under the ear. Next, the bacon. Volume counts here, and the bacon has to be just at the border where tender meets crisp. Transcendent bacon can mask a lot of faults but never, ever can it hide a sad tomato. The tomato has to be ripe, real ripe, not that faded pinkish-orange of January. It needs all the sugar and acid it can get to counter the salty, decadent richness of great bacon."

By Dennis Lowery

Gobble Gobble Thanksgiving will be upon is before we know it!

What can currants do to help plan your event?

Thanksgiving will be upon is before we know it! Time to plan

What are you serving? What are your famous dishes? What are your holiday standard dishes? Family specialties? Share them with me and I’ll share them with our readers.

Would you like some expert help menu planning or finding recipes for things you want to try? Well, ask currants and we will send you some guidance.

Popular topics – how to order/buy a fresh turkey? Is a kosher turkey the way to go? Do I stuff the bird? How do I get mine to look like Martha Stewart perfect? Do I carve at the table? How should I set the table? Do I do a seating plan? And lots of recipe requests…..

I will be posting my menu very soon.

Send a note to currants at currants@cox.net or via Facebook and let us help. Let’s make your holiday this year as smooth as homemade gravy!

Cheers,
Aaron