For best results, use overly ripe Fuyu persimmons in this sauce or use Hachiya persimmons. The more liquidy the better. This sauce is amazing served warm over ice cream. For this recipe you’ll need: 1 pound persimmons 1/3 cup cream 3 tablespoons butter 3/4 cup brown sugar pinch of salt 1 tablespoon bourbon Cut the […]
Recipes
3 Great Cranberry Sauce Recipes
There are so many great things about homemade cranberry sauce. It’s easy. It tastes great. Your friends and family will be impressed. It can be made weeks in advance. And did I mention it’s easy? At Thanksgiving I like to serve 2-3 different flavors of cranberry sauce. These are my favorites: Triple Ginger Cranberry Sauce […]
Farro and Black Rice Salad with Persimmon and Pomegranate
This super-health salad is hearty enough for a meal if served with a poached egg or a little bit of chopped chicken. And, it’s another great use for all those persimmons! This recipe serves 4 as a main course or 8 as a side dish. For the salad base you’ll need: 1 cup farro (or […]
Great Recipes for Fuyu Persimmons
When life gives you lemons you make lemonade. When life gives you persimmons it’s not that easy. Our backyard tree has reached full size and we have a wicked huge pile of persimmons sitting on the kitchen counter. You know it’s a problem when I slip back into my New England accent. Here are a […]
Persimmon and Pomegranate Upside Down Cake
The year we are a bit overwhelmed with the size of our persimmon harvest! And the pomegranate tree has been quite plentiful too. I created this cake to help use up some of the fruit. Use a light touch when adding the spices. The cake is delicate and a little spice goes a long way. […]
Gravlax with Mustard Cream Cheese
Gravlax takes some advanced planning but it’s worth it. I like to take a plate of gravlax with crackers and mustard cream cheese to holiday potlucks. I always make extra to eat for breakfast with cream cheese and bagels. Start this recipe 4-5 days in advance. For this recipe you’ll need: 1 pound salmon filet […]
California Manhattan
What’s more Californian than pomegranates? This cocktail is just a hint sweeter and fruitier than an traditional Manhattan. It’s worth splurging on the good booze for this cocktail. For each drink you’ll need 1 1/2 ounces bourbon or rye whiskey – I like Maker’s 46 1/2 ounce Antica Formula vermouth 1 teaspoon pomegranate molasses 1 […]
Pepper Jelly
This is one of my all time favorite recipes! The cumin seed adds an unexpected hit of spice to this sweet pepper jelly. Since the book containing this recipe is out of print I think it’s OK to reprint the recipe here. BTW, if you ever see “Preserving the Taste” by Edon Waycott at your […]
Limoncello
Homemade limoncello is so much better than what you can buy in the store! It’s sweet and lemony and isn’t the color of antifreeze. Best of all, it’s really easy to make limoncello at home. For this recipe you’ll need: lots of lemon peel – but you only need to start with one lemon, you’ll […]
Warm Persimmon Compote
This warm, sweet sauce is great with pancakes or french toast. The lightly cooked persimmon tastes like apricot and apple. Yum! For this recipe you’ll need: 1 pound Fuyu persimmons juice of 1 lemon (don’t forget to save the peel for limoncello!) 3 tablespoons or more honey 2 pinches of cinnamon pinch of nutmeg pinch […]