What I'm listening to: Amazon Prime Music, "The 2000s" One-Hit Wonders." Better than I expected. LOL. Through the Amazon TV Fire Stick.
This rabbit hole began with an Amanda the Great comic strip sent to me by a reader, which led to a (very, very) short discussion on fruit cocktail (from the can) jello and/or casserole to gaffelbitter, which then led to Gater Bite.
I never paid much attention to Gater Bite except that it's one of my favorite apertifs. It's not easily found. I did not find it in a Lakeside, MT, big box spirits store. It seems I found everything else.
So, we we have Satsuma oranges-infused rum, and honey-infused scotch (Drambuie). Very, very vegan.
And then ... how did we ever get here ... what the heck are "satsuma oranges?" Apparently a big deal in Louisiana rum. LOL.
Satsumas are a variety of mandarin oranges, related to tangerines, clementines, and other citrus fruits. They are considered the juiciest of the family and have a balanced sweet-yet-tart flavor that makes them delectable on their own or used in savory dishes and desserts.
You’ve probably had satsumas before without realizing it—they’re actually the most common citrus used in canned mandarin oranges, according to The New Food Lover’s Companion.
But there’s nothing quite like a fresh satsuma. They grow in the southeastern U.S. and in northern California, and they’re at their peak from late October through the end of December.
Look for satsumas that are heavier than they look (that’s all that delectable juice), with a firm touch and tight peel. You can store the fruits on the counter for up to a week or refrigerate them for up to a month.
Just like you order orange chicken takeout or bake orange slices over salmon, satsumas can be enjoyed as a savory addition to your favorite seafood and chicken dishes.
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