Comments on: Satsuma Sorbet

By: kathryningrid

kathryningrid — Fri, 23 Sep 2011 19:07:18 +0000

Yes indeed, Dungeness crab and citrus are the saving graces of wintertime. Your blog is gorgeous and the photography–well, I hope I’ll learn to get even a little closer to that good someday if I work really hard. It seems to be a part of who you are as a cook, pure poetry.

By: rainy day knitter

rainy day knitter — Fri, 03 Jun 2011 16:07:38 +0000

This looks delicious! I will definitely make it this weekend. What uses would you have for the saved satsuma peels? I hate to waste food so I’d love to get as much out of the satsumas as I can, but I’m just not sure what I’d use them for. Thanks!

By: amelia

amelia — Thu, 15 Apr 2010 15:16:14 +0000

making bread is probably the most satisfying experience in the kitchen, and yours looks so wonderful, very bakery-professional!
Amelia from http://www.ztatsylife.com

By: rachel

rachel — Fri, 05 Feb 2010 22:14:57 +0000

G
It’s that photo of the satsuma’s.
I think it is wonderful that cold, grey, dark January gives us all these wonderful orange citrus fruits.
I adore sorbetto and all it’s icy granitaish relatives, I made lots of both last year but nothing was as pretty as yours.
I am so touched that you like my photos especially now I am really seeing yours, we live in quite differents worlds I think, but that is what makes the blog world so beautiful.
I am off to read about bread and butter and goats cheese and wish I had all three on a plate in front of me now.
Rachel

By: Young Food Jedi

Young Food Jedi — Sat, 30 Jan 2010 22:02:07 +0000

Stopped by my local market today. They had honey tangerines and sweet lemons in addition to satsumas and limes. Did a little happy dance. I don’t have an ice cream freezer, but you can use this recipe for a granita instead. Just freeze it in a shallow pan for an hour til it’s partially frozen, scrape it with a fork, freeze for another hour, scrape again. The more you scrape, the finer the granules. It will be a wicked finish to the salmon I’m making for dinner.

Added bonus, after all the citrus squeezing, my hands smell wonderful.

By: Esi

Esi — Wed, 27 Jan 2010 06:26:09 +0000

I am obsessed with winter citrus lately! Our farmers markets have been bursting with beautiful produce and this sorbet sounds like a fabulous way to use them.

By: Megan @ FeastingonArt

Megan @ FeastingonArt — Thu, 21 Jan 2010 20:57:15 +0000

I am not quite sure how I missed this post but I am so glad I found it! So so lovely and I absolutely love the music pairing.

By: Kitchen Butterfly

Kitchen Butterfly — Thu, 21 Jan 2010 20:55:48 +0000

One day I’ll be bold enough to make a sorbet….till then, I’ll stop by yours *Mwah*

By: Megan

Megan — Thu, 21 Jan 2010 18:12:04 +0000

Your photos are absolutely wonderful-I love the bright orange colors. What a wonderful, delicious post :)

By: EdibleMarie

EdibleMarie — Wed, 20 Jan 2010 02:43:19 +0000

Beautiful blog. When you make satsuma sorbet again, I suggest a perfect summer-in-winter album to put on – Koop Islands, by Koop. Any of their other stuff is good too.