Hi peeps! Ok so I wanted to start something new here on the blog called Test Kitchen. Basically it’s some of the recipes I’m currently testing (or have tested) and won’t make the cut. These recipes are either meh, or some may even be total fuck ups, ha! You could be wondering right now – why the hell do I want to see these tests? Well here’s why I’m doing it: I feel that a lot of times we only get to see the absolutely most perfect version of every dish online, which usually takes lots of testing, so why not making you guys part of the process!
I put these tests out there to inspire possible future dishes, and to start a conversation around food, maybe there’s a trick I don’t know about or maybe there’s a flavour I should have included. Basically this is for us to have fun and give each other ideas to stuff our faces. Sounds pretty good to me, yes?! In each of these test kitchen posts I’ll give you what worked, what didn’t work, and possible fixes.
In this first instalment of the test kitchen I give you: Baked Satsuma with Orange Liqueur and Coconut Cream. The idea behind this recipe was to have this little caramelized treat topped with coconut cream. Seemed to be perfect for fall and winter…but I was kinda like meh about it. I didn’t realize they were going to shrink so much. Now the look like pumpkins! (and halloween is over). Why I didn’t like them? I thought they were just ok tasting.
Notes and details of the test after the jump!
I still like the colour and texture. I like the dark bits that show some of the caramelization. The taste was pretty good to, though they did develop a slight bitter aftertaste (similar to the bitterness of the pith), which I don’t mind ’cause it balances out the sweetness but I could see some people turned off by it.
What didn’t work:
They shrunk. Mothe fuckas be too small. This cannot be fixed as it’s normal that you will lose liquid in the fruit and it’ll shrivel. Also, the bottoms were a bit too juicy still and too fresh-fruit-like.
I think baking more than the ones I baked will be ideal (a ton more), that way you can serve a few to each guest (or style more for your scene). Also I would increase baking time for 20 or so more minutes to make sure the whole fruit is cooked and no bottoms are soggy or juicy. Also a possible topping could be cinnamon sugar which is a classic holiday combo.
In case you wanna give them a try, here’s the recipe!
Baked Satsuma with Orange Liqueur and Coconut Cream
– 10 satsuma oranges
– 2 tablespoons brown sugar
– 1 shot orange liqueur
– 1 tablespoon maple syrup
– Pinch of salt
– Coconut cream (here’s how to make your own)
1. Preheat the oven at 350F
2. Cut the tops of the oranges, then run a sharp knife along the edges to separate the segments from the pith (that way it’ll be easier to scoop out when cooked).
3. In a bowl combine the brown sugar, orange liqueur, maple syrup, and salt. Whisk until sugar dissolves, then pour a bit of the mix into each of the oranges (pour on the top).
4. Place oranges on a baking sheet lined with parchment paper and bake for 30-35 minutes until fruit is cooked and looks syrupy.
5. Remove oranges, cool down for a bit, then top with coconut milk and icing sugar.