Recipes

Satsuma-Brown Butter Vinaigrette

We're still stuck on satsumas, and in all honesty probably will be for a while. As the season progresses, we will see oranges, kumquats, grapefruit and more; but right now it is all about the satsuma. Pick up a sack of satsumas this week for this intensely flavorful Satsuma-Brown Butter Vinaigrette, which makes use of both satsuma juice and zest.

Ingredientshttp://www.crescentcityfarmersmarket.org/uploads/images/recipes/satsuma1.jpg

4 satsumas
2 tablespoons unsalted butter
3 tablespoons cider vinegar
1 medium shallot, finely chopped
2 teaspoons Dijon mustard
1/2 cup olive oil (pure or extra-virgin)
1 scallion, sliced
Salt and pepper
Hot sauce

Directions

Grate zest from two satsumas and separate segments of fruit. Squeeze juice from the other two satsumas. Set aside. Melt butter in a small sauté pan and cook gently over low heat for about 4 minutes or until solids turn a nutty brown. Remove from heat and keep warm.

In a small saucepan, combine satsuma juice, zest, and vinegar; bring to a boil, then reduce heat and simmer until liquid is reduced by half. Pour into a small bowl and whisk in shallot, scallion and mustard. Whisk in browned butter, then oil. Season with salt, pepper and hot sauce to taste.

Yields: 1 cup of dressing

Recipe compliments of Chef Susan Spicer, Bayona Restaurant

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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