Holidays and Celebrations

[Kathy S in Tokyo]

Here it is Elaine. It's very sweet so I use leftovers between pancakes for a satsuma/chestnut dorayaki.

• 1 lb. satsuma imo(sweet potatoes) peeled , cubed and soaked in water for about 15 mins
• 1 jar of simmered sweet chestnuts in syrup (8-12 pieces of chestnuts, reserve the syrup)
• 1 1/2 cup sugar
• 1 tbsp mirin
• 2 kuchinashinomi (Cape jasmine seeds) or a little yellow food coloring ( or not, if the bright yellow color isn't so important to the scheme of your laquer box of New Year's treats)

Drain satsumaimo. Wrap crushed kuchinashinomi in a sheet of gauze. Put water, satsumaimo, and kuchinashinomi in a deep pot, bring to a boil, lower heat to medium and simmer until satsumaimo is softened. Drain and remove the kushinashinomi. Mash satsumaimo and add 3/4 cup of sugar and mix well. Strain the mashed satsumaimo and put it back in the pot. Add 3/4 cup of sugar, mirin, 1/4 cup of syrup and stir constantly on low heat until smooth and a little shiny. Add chestnuts and simmer while stirring for a few minutes. Store in fridge in tupperware with a sheet of plastic wrap to keep moist.

[ElaineM]

Mahalo and Arigato Kathy,
It sounds delicious. I will try it over the holidays. Sweet potatoes have alot of antioxidants too !!
Anyone else for sharing a holiday recipe? We can all learn by sharing holiday recipes.

[StephN]

I would like Chrisy's hot mulled wine recipe!

My hubby makes a hot tea toddy for us to sip while we "do" the tree. Uses a good rum for that.

For me the tree trimming is just about the BEST part of the Christmas holiday. For some reason I never got over the love of having a pretty, fresh Noble or Fraser Fir. Pricy, though they are getting!