Satsuma

Ingredients

Dough

• 1/3 cup plus 1/2cup whole milk, divided
• 3 tbsp. dark brown sugar,  divided
• 2 1/4 tsp. active dry yeast
• 1/4 cup plus 3 cup bread flower
• 2 large eggs, room temp
• 6 tbsp. unsalted butter, melted, cooled
• 1 tsp kosher salt
• 1 tsp pure vanilla extract
• cooking spray

Filling

• Blackberry Patch Satsuma Jelly
• 6 tbsp unsalted butter, softened
• 1 1/2 tsp.   ground cinnamon
• 1 tsp ground cardamom
• All purpose flour, for dusting
• 1 large egg, beaten to blend
• 1/2 cup heavy cream, room temperature

Glaze

• 8oz cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 5 tbsp brown sugar
• 3 cups confectioners sugar
• 1 tsp vanilla. extract
• 1/8 tsp salt

Directions

1. In a small, heatproof bowl, microwave 1/3 cup. milk and 1 tbsp brown sugar (when removed from the microwave, temp should register 110 degrees), stir to dissolve sugar. Sprinkle yeast over, stir to combine and let sit 5 minutes. 
2. In another small heatproof bowl, whisk 1/4 cup flour and remaining 1/2 cup milk until smooth. Microwave in 15-second increments, whisking between each, until warmed through and smooth. About 1 minute total. 
3. In the large bowl of a stand mixer fitted with the dough hook, combine yeast mixture and flour mixture. Add eggs, butter, orange zest, salt, vanilla and remaining 3 cups flour and 2 tbsp brown sugar. Beat on medium-low speed until a dough forms, 10-12 minutes. Spray a large bowl with cooking spray and place. dough in bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour. 
4. In a small bowl, stir butter, cinnamon, cardamom, and 5 tbsp brown sugar until smooth. 
5. Place a 20" piece of parchment paper on your work surface; lightly dust with flour. Gently punch dough down and turn out onto parchment. Dust rolling pin with flour and gently roll dough to an 18" by 10" rectangle. Spread brown sugar butter over dough. Spread Satsuma jelly over butter. Slide parchment with dough onto a sheet pan and refrigerate until cold, about 15 minutes. 
6. With long side of dough facing you, lightly roll dough away from you creating a spiral, ending seam side down. Using a serrated knife, cut dough into 12 rolls. Arrange dough in a 12" cast iron skillet. Cover skillet with plastic wrap. Place in a warm area to rise until almost double in size, about 1 hour. 
7. Preheat oven to 350 degrees. Remove plastic wrap. In a small bowl, whisk egg and a splash of water until combined. Pour cream over dough; brush with egg wash. 
8. Bake rolls until tops are golden brown and cream is absorbed, 28-32 minutes. Let cool 10 minutes. 
9. Mix together glaze ingredients and spread over the top of the rolls. 

Satsuma Marinated Pork Chops

3-4 pork chops (bone in)
½ chopped onion
½ cup Blackberry Patch Premium Satsuma Syrup
¼ cup olive oil
salt and pepper to taste
½ tsp paprika
¼ tsp ginger
orange slices
rosemary to garnish 

Combine the marinade – stir Blackberry Patch Satsuma Syrup, olive oil, salt and pepper, ginger and paprika. Place pork chops in a deep dish and soak in marinade for at least 10 minutes.

Add chopped onion to dry skillet on medium heat and caramelize for 2-3 minutes. Add pork chops to the skillet and the remaining marinade. Cook on medium high for 8-10 minutes, flipping the pork chops while cooking. Coat the pork chops in marinade…it starts to get sticky – this mean you’re almost done.  Remove from heat and garnish with fresh rosemary and an orange slice.

Prosciutto Goat Cheese Crostini

1 fresh baguette
1/8 cup olive oil
salt
4 ounces goat cheese at room temperature
Blackberry Patch Satsuma Jelly
Prosciutto, cut in half
Arugula

Preheat oven to 375 degrees. Slice baguette into thin slice ad place on a baking sheet. Drizzle with olive oil and sprinkle a little salt. Bake until slightly golden and allow to cool slightly.

Spread some goat cheese on each crostini. Spoon Blackberry Patch Satsuma Jelly onto the goat cheese and top with prosciutto and one leave of arugula. Serve!

Ricotta Cheesecake with Satsuma Glaze

6 oz. gingersnap cookies
1 ¼ cups walnuts
¼ cup sugar
5 tbsp. unsalted butter, melted

 For the filling:
8 oz. cream cheese, at room temperature, but into 4 pieces
7 oz. whole-milk ricotta, drained well
Grated zest of one orange
1 cup sugar
1 tsp. vanilla extract
4 eggs, separated
2/3 cup heavy cream
1/8 tsp. salt

Preheat the oven to 325 degrees.

To make the crust, finely chop cookies and walnuts in a food processor and move to a small bowl. Add sugar and melted butter.  Mix well until evenly moistened.  Transfer to a spring form pan and press into the bottom and up the sides of the pan. Bake until lightly browned – about 15 minutes.

In a blender, combine the cream cheese, ricotta, orange zest, sugar, vanilla, egg yolks, cream and salt. Process until smooth – approximately 1 to 2 minutes. Pour into a large bowl.

In another bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Using a spatula to fold in 1/3 of the egg whites into the cheese mixture. Do this twice again for the second thirds of the mixture. Once well incorporated, pour into fully cooled crust and back for 30 minutes. After 30 minutes, increase the oven temperature to 325 and continue to bake until the surface is golden and the edges are firm, but the center still giggles – approximately 30 minutes. Turn off the oven, open the oven door and let the cheesecake cool in the oven for about 3 hours. Refrigerate 12 hours to overnight.

When ready to serve, simply pour Blackberry Patch Satsuma syrup over the top – allowing it to drip over the sides. Add orange zest and serve.