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Darms Lane 2005 Cabernet Sauvignon Bon Passe Vineyard


Chiarello Family 2006 Bambino Cabernet Sauvignon

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We recently went to Bottega in Napa Valley (Michael Chiarello’s restaurant in Yountville).    The polenta with balsamic-wild game sauce, the rabbit sugo, the gnocchi and the burrata were all outstanding.  (It is truly wonderful to experience Michael Chiarello’s cooking again in Napa Valley!)

We decided to order the Chiarello Family 2006 Bambino Cabernet Sauvignon to accompany our meal.  This wine was a true find.   It was earthy, with hints of vanilla, blackberry jam and ripe black cherries.  Although it is a young wine, it was very drinkable.  I looked up the wine when I got back home and found out that Spectator gave it a 91 rating.  This wine sells for $40 per bottle at Napa Style and on the Chiarello Vineyards website.

Ned Ludd Restaurant in Portland

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My friends and I were thrilled to discover Ned Ludd in Portland.  We went there on a chilly, rainy Sunday evening after a day of exploring Portland’s cheese, chocolate and wine shops.  What a delight to walk into this light-filled, welcoming space that was warmed by the fire from a large brick wood-fired oven.  The staff was ultra-friendly, suggesting several dishes and wines for us to try.  The chef, Jason, came over multiple times during the evening to chat and make suggestions, as well. 

The menu there is laid out into Forebits, Kaltbits, Warmbits and Plats.  There were three of us, and we were so thrilled by the menu choices that we ordered 9 dishes to share, along with a bottle of Love & Squalor’s 2007 Riesling from Willamette Valley.  

We started with Endive, Smoked Trout, Lemon Cream and Chives.  The trout was smoked in-house and was light and delicate with a smoky, earthy flavor.  The Roasted Radicchio, Roasted Butternut Squash, Brown Butter and Balsamic presented a perfect balance between the bitterness of the radicchio and the sweetness of the butternut squash.  One of our favorite dishes was the Turnips in Horseradish Cream.  The turnips were sweet and tender and paired well with the creamy, mildly-spicy sauce.  Of course, we had to try the Mornay and Elbows (macaroni and cheese) – this dish did not disappoint.  One of the favorite dishes of the night was the Acorn Squash, Bacon and Molasses.  It was created with Ben’s in-house-cured bacon, which was thick and smoky.  (Would like to have taken home a few pounds of that bacon!) We loved the Mustard-Braised Brussels Sprouts, as well as the Spicy Pork Cabbage Roll.   One of our favorite choices was the Plate of Roasted Winter Vegetables with Herb Sauce.  Our final dish was the Slow-cooked Shoulder and Spicy Sausage of Pork, Sweet Onions and Kale.  This dish was good, but had a little too much garlic for my taste.  However, the meat was very tender and flavorful. 

At the end of the night, we got the bill and could not believe it came to only $110!  It was an incredible meal with a good bottle of wine at an excellent price in a warm, friendly environment.  I can hardly wait to go back!

Ned Ludd Restaurant
3925 Martin Luther King, Jr. Blvd.
Portland, OR 97212
503-288-6900 
www.nedluddpdx.com

Askinosie Chocolate

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Perhaps the BEST chocolate in the world is being made by Shawn Askinosie in Springfield, Missouri.  Seriously.  It has become my absolute favorite, and I taste a LOT of chocolate.  

When starting up Askinosie Chocolate, Shawn decided to cut out the middle man and work directly with cacao growers.  This meant getting very hands-on in the bean-selection process – measuring the moisture level of the dried beans, monitoring the temperature of the fermenting beans and tasting and smelling the beans before importing them.  Working directly with the farmers allows Askinosie to pay higher than fair trade wages to the growers.  In addition, Askinosie shares 10% of his profits with the farmers. 

My favorite Askinosie chocolate is the San Jose Del Tambo with cacao nibs.  This chocolate is made with the Arriba National bean from Ecuador.  It has 70% cacao level.  This chocolate is smooth on the tongue and has a wonderful fruitiness on the palette.  I eat three squares each day and use it for taste comparisons.   I use the San Jose Del Tambo without cacao nibs for baking and have never been disappointed.  It is moist and rich and perfect for recipes that call for 70% (bittersweet) chocolate.  In addition to the smaller bars, you can buy it by the kilo – it is less expensive that way. 

Askinosie also makes chocolate from cacao beans grown in Mexico.  They have just added a new product from beans that were grown in The Philippines.  This chocolate is smooth and delicious, as well, but my preference for taste is still the San Jose Del Tambo bar.

You can find Askinosie chocolate in the Bay Area at Bittersweet in San Francisco.  I typically order mine online from the Askinosie website.  It is packaged to remain cool and arrives within a few days.

Askinosie Chocolate
514 E. Commercial Street
Springfield, Missouri  65803
417-862-9900
www.askinosie.com/

No More Plastic Bags at SF Farmers Market

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Starting on May 23rd, the SF Ferry Building Farmers Market has banned the use of plastic bags by the vendors at the market.  This is a trend that may be picked up by other farmers markets in the area.  There will be some single-use biodegradable bags available for purchase at the market.  However, the greenest and most economical solution is to take your own bags and continue to reuse them each week.

Reverie-Daydream Boutique

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Melissa and Sean McArdle recently opened a new online shop, Reverie-Daydream Boutique .  They feature unique and beautiful artisan products from around the world.  Their goal is to bring to their customers creatively-designed, earth-friendly goods that are made with love.  They believe that every piece they carry has a story – that it was the hand-crafter’s dream. 

I am especially fond of their tea towels and of their hand-crafted cards with natural themes.  Every package I have received from them was handled with loving care.  The pieces were individually wrapped and a nice thank-you card was enclosed. 

They will be constantly adding to their inventory so be sure to check back often.  And be sure to check out their blogsite at:  http://www.reverie-daydream.blogspot.com

Reverie-Daydream Boutique
www.reverie-daydream.com/

Roasted Asparagus Frittata with Bacon (optional)

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Ingredients
14-15 medium stalks asparagus, washed
2 Tablespoons olive oil
3 strips bacon (such as Niman Ranch Applewood Smoked Bacon), optional
2 Tablespoons butter
1/4 cup chopped scallions
6 large eggs
1/4 cup milk
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon fine sea salt
Cracked pepper, to taste
1/4 teaspoon freshly grated nutmeg

You will also need:
roasting pan
large spoon or oven-safe spatula
small skillet (for bacon)
oven-safe skillet (I use stainless steel or cast iron.)
mixing bowl
whisk

Instructions
Preheat the oven to 425 degrees F. 

Break the bottoms off the asparagus stalks (they will break at their natural breaking point).  Trim the asparagus into 1″ long pieces.  Coat the asparagus with olive oil and spread the pieces out on the roasting pan.  Roast for 10 minutes.  Stir and continue to roast for another 5-10 minutes until the asparagus is tender, lightly browned and fragrant.  Remove from the oven.

Meanwhile, cook the bacon in a small skillet over medium-low heat until it is crisp.  Remove it from the pan and drain onto paper towels.  When cool, crush the bacon with your hands into small pieces and set aside. 

Heat the butter in the oven-safe skillet and add the scallions.  Cook over medium heat until the scallions are translucent.  Add the bacon bits and the asparagus and stir together. 

Whisk together the eggs, milk, cheese, salt and pepper.  Pour into the skillet with the asparagus.  Stir together and cook for about 4 minutes until the eggs are slightly scrambled and the bottom starts to get a little crusty.  Sprinkle nutmeg over the top.  Remove from the stove and place into the oven.  Cook for about 15 minutes until the eggs are set.  Let cool for at least 5 minutes before serving. 

Serve with a side salad and some crusty bread.

Fresh Strawberry Margaritas

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In making homemade cocktails, I start with great ingredients.  That typically means a trip to my garden or else to the farmers market for seasonal fruits.  In this recipe, I use strawberries but you can substitute other fresh fruit, as well.  Don’t be afraid to experiment.  As long as you have a fruit (such as strawberries), an acid (such as fresh lemon or lime juice), simple syrup (equal parts water and sugar) and a high-quality alcohol (good Tequila), you are good to go! 

I make my own simple syrup and have it available in the refrigerator.  To make a batch of simple syrup, I combine two cups of water and two cups of sugar.  I heat them slightly and stir to melt the sugar.  Then I refrigerate in an air-tight container until I am ready to use it. 

Ingredients
1/2 Meyer lemon (for wetting glass rims)
Sea salt (fleur de sel) for the rim (optional)
4 parts fresh pureed strawberries
1 part simple syrup
1.5 parts Meyer lemon juice
2 parts Tequila
Ice
Fresh lemon verbena for garnish

You will also need:
2 margarita glasses
Shot glass
Cocktail shaker

Instructions
Rub the rims of the glasses with the Meyer lemon half.  Place rim-side down onto a bed of sea salt.  Twist slightly to make sure you have salt on the rims.   Set aside. 

Using the shot glass, measure the strawberry puree, simple syrup, Meyer lemon juice and Tequila and pour them into the cocktail shaker.  Add ice and shake vigorously for 15 seconds. 

Pour into the prepared margarita glasses.  Garnish with the lemon verbena sprigs. 

Sip S-L-O-W-L-Y.    Serves 2.


Fish in Sausalito

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My restaurant pick this time is Fish in Sausalito. Fish is located on Harbor Drive and is dedicated to serving sustainable seafood. The chef/owner, Kenny Belov, works with near-by farmers to serve fresh, sustainable produce in his restaurant, as well. The menu features local favorites such as fish tacos, grilled fish (served on either greens or pasta) and Portuguese red stew, along with seasonal specials and delicious side dishes. Last week, I ordered the special, grilled halibut with braised swiss chard and a ragu of garbanzo beans and bacon. The halibut was cooked to perfection – crisp on the outside and moist on the inside. The smoky flavor of the beans and the slight bitterness of the chard provided nice contrasts to the fish. For dessert, we had steamed caramel pudding with currants.

There are some things to note before you go to Fish. They don’t take credit cards (but they do have an ATM machine inside). Also, this is a no-frills restaurant. You will need to stand in line to order and then find your own seating. However, I figure that these are minor inconveniences and that the money that they save by doing this goes toward ensuring that I get fresh, sustainable seafood and fresh, local produce on each visit.

Fish is open seven days a week from 11:30am-4:30pm for lunch and from 5:30pm-8:30pm for dinner.

Fish
350 Harbor Drive
Sausalito, CA 94965
(415) 331-FISH

http://www.331fish.com/

Reconstituting Sundried Tomatoes

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My favorite sun-dried tomatoes (hands-down!) come from Everything Under the Sun in Winters, California.  They are intensely-flavored and packed with Vitamin A, minerals and fiber.   I love to have them onhand to toss into soups and sauces.  The folks at Everything Under the Sun dry their own tomatoes and I typically buy them from their booth at the San Francisco Ferry Plaza Farmers Market. 

The farm’s owner, William Crepps, recently gave me a great tip on how to keep a supply of these gems ready for snacking or for immediate use in recipes.  He advised me to soak the tomatoes in a fruity white wine, such as a gewurztraminer or a riesling, for about 30 minutes.  Then pour off the wine and add enough olive oil to just coat the tomatoes. Store the tomatoes in an airtight container in a cool, dry place.  They are ready for snacking or for serving to your friends.  In fact, I recently tossed a handful of these into an arugula pesto that I was making.  I garnished the top with a sun-dried tomato half.  The person who ate the garnish liked it so much that I brought out an entire dish of tomatoes for the rest of the guests.  This was a big hit! 

Everything Under the Sun also sun-dries other products, such as strawberries, kiwi and mandarin oranges.  Their strawberries are intensely-flavored, as well, and are fantastic when soaked in a little bit of liqueur (another tip from the owner). 

You can find Everything Under the Sun’s display of fresh and dried products on the back side of the San Francisco Ferry Plaza every Saturday morning and on the front side of the ferry building on Tuesday mornings.  You can also contact them directly at: 530-681-1374 .

Fresh Green Garbanzo Beans

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Fresh green garbanzo beans were onhand this morning at the San Francisco Ferry Plaza Farmers Market!  I have eaten dried garbanzo beans and even canned ones, but never fresh ones.  The fresh garbanzos were available from Catalan Family Farm, located in Hollister, California.  The are a certified organic producer and are located on the front side of the San Francisco Ferry Plaza Farmers Market on Saturday mornings. 

I was thrilled to find these and, of couse, had to buy a few to try.  The fresh garbanzo beans were in their hulls, and they were a little tough to shell.  Each hull contained only one bean.  I tried a few raw, and they were delightful – crisp and peanut-like in flavor.  I wasn’t quite sure how to best cook them.  I could, of course, have boiled or steamed them.  However,  I opted to saute them in a little olive oil and sprinkle them with sea salt before serving.   Hmmm….delicious! The beans tasted a little stronger than they do when dried, with a much fresher, greener flavor.  These fresh garbanzo beans would pair well with fresh corn (also at the market today – first of the season!) in a salad or in a saute.  

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Fresh Hazelnuts from Freddy Guys in Oregon

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My fresh Oregon hazelnuts just arrived!  Since discovering the fresh hazelnuts that are grown in Oregon, I have really come to appreciate the flavor and versatility of these aromatic nuts.   I like to use the whole kernels for tarts and for snacking.  I choose minced toasted hazelnuts for salads and for my oatmeal in the morning.  I also use these in my arugula pesto recipe

Hazelnuts are high in protein, iron, calcium, vitamin B6, vitamin E and fiber.  Each hazelnut has about 8 calories.  However, you don’t need to use a large amount of hazelnuts in your recipes, as their intense flavors go a long way.   

I order my hazelnuts from Freddy Guys (www.freddyguys.com/), a family run operation in Monmouth, Orgeon.  The folks at Freddy Guys are so friendly and knowledgeable, and the quality of their hazelnuts is first-rate.  The prices are very reasonable, too.  Believe me, you will not be disappointed with the products you receive from them.  Try some of these amazing nuts soon in your favorite recipes.

Pumpkin Cheesecake with Creme Fraiche

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Ingredients

For the crust:
1 ½ cup roasted, unsalted almonds
3 T. melted butter
3 T. brown sugar
¼ t. cinnamon

For the cheesecake filling:
3 8oz. packages cream cheese, softened
2 cups fresh pumpkin, cooked and mashed
1 ¼ cups sugar
4 eggs
1 t. grated lemon peel
½ c. crème fraiche
2 T. plain flour
1 t. vanilla extract
1 t. cinnamon
½ t. ginger
¼ t. freshly ground nutmeg
¼ t. cloves
Pinch of salt

For the topping:
1/2 cup crème fraiche
1/8 cup brown sugar
1/8 t. cinnamon

You will also need:
9-inch springform pan
Electric mixer
Roasting pan
Aluminum foil

Instructions
Preheat oven to 350oF. Butter a 9-inch springform pan and set aside.

For the crust:
In the food processor, combine all four crust ingredients and process until the mixture is moist and sticks together. Press the mixture into the bottom of the springform pan. Bake until golden, approximately 15 minutes. Set aside to cool.

When cool, wrap the outside of the pan with at least 3 layers of aluminum foil – you are trying to create a water-proof barrier so that water will not get into the pan during cooking.

For the filling:
Beat cream cheese, sugar and lemon peel in mixing bowl until smooth. Add eggs one at a time. Add pumpkin, crème fraiche, flour, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Mix well and pour into the springform pan on top of the crust.

To cook:
Set the springform pan into a roasting pan. Pour enough hot water into the roasting pan to come half-way up the sides of the cheesecake. Place in the oven and bake until the outer edges puff and the center is set. (approx. 1 hour, 15 minutes).

Cool in the water bath for about half an hour. Remove from the water and cut around the sides of the cake to loosen. Refrigerate for several hours, preferably overnight.

For the topping:
Mix together crème fraiche, brown sugar and cinnamon. Refrigerate until serving. Spoon over the top of the cheesecake.

Serves 12.

Quick Breakfast Apples

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I love the floral fragrance of warm apples. This is a very simple recipe that combines a little honey and cinnamon (if desired) with the apples. It is a great side dish for breakfast.

Ingredients
2 medium-large apples, peeled, cored and cut up
2 T honey
1 t cinnamon, if desired

You will also need:
Paring knife
Small skillet with lid
Spoon

Instructions
Place the cored, peeled and chopped apples into a small skillet. Add the honey and stir well to combine. Cook, covered, over medium heat until the apples are tender. (Depending upon the type of apples used, you will have either apple sauce texture or the apples will remain chunky.)

Stir in the cinnamon, if desired, and serve while warm.

Serves 2.

Moist Persimmon Cake with Creme Fraiche

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This cake is so moist!  I truly love to make it.  It is so simple – no mixer required!  And it is a small cake, so it doesn’t stay around the house forever.   I hope you enjoy it!

Ingredients
1 cup Hachiya persimmon pulp
2 eggs
4T (1/2 stick) butter, melted (plus a little more for buttering the baking dish)
1/3 cup milk
1 t. vanilla
3/4 cup plain (all purpose) flour
1/4 cup brown sugar, packed
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 t. cinnamon
1/4 t. freshly grated nutmeg
1/2 t. ginger
1 T chopped candied ginger (optional)
1 cup chopped pecans
1/2 cup creme fraiche
1 T brown sugar

You will also need:
Mixing bowl
Medium bowl
Large spoon
Measuring spoons and cups
Buttered baking dish (I typically use a 10″x 6″ dish but two 6” loaf pans, or one 8″x8″ pan will work fine, too.)

Instructions
Preheat the oven to 400 degrees F (204 degrees C).

In a mixing bowl, mix together the persimmon pulp, eggs, butter, milk and vanilla.

In a separate bowl, mix together the flour, 1/4 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and candied ginger.  Add this mixture to the persimmon mixture and stir to combine.  Add the chopped pecans and stir to mix well.

Pour this mixture into the greased baking dish.  Bake for 30-35 minutes, until the cake is firm but still springy on top.  Allow to cool for about 15 minutes before serving.

Just before serving, mix together the creme fraiche and the 1 T brown sugar.   Garnish the cake with this mixture just before you serve it.

This cake keeps well in the refrigerator for several days.


Pumpkin Flan

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Note:  This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor.  It will keep in the refrigerator (covered) for several days.

Ingredients

For the caramel:
3/4 cup sugar
1/2 cup water

For the custard:
1 small fresh pumpkin
Olive oil
Pinch of cinnamon
Zest from 1 large or 2 small oranges (Note: I use a microplane zester for this.)
1 1/3 cup sugar
4 eggs
1/3 cup all-purpose flour
1 cup heavy cream

Hot water

You will also need:
Baking sheet
Small saucepan
10-12 small (3″ or 4″) ramekins
Large baking dish (for water bath)
2 medium-large mixing bowl
Roux whisk or large spoon

Instructions
Preheat the oven to 425 degrees F.

To cook the pumpkin, slice it in half, remove the seeds and the stringy material in the center.   Rub it (inside and out) with olive oil.  Place it cut-side down on the baking sheet and bake it for about 40 minutes until the pumpkin flesh is mushy.  Remove from the oven and set aside to cool.  (As an alternative, you can saute the pumpkin flesh in olive oil until it is mushy.)

Reduce the oven temperature to 350 degrees F.

Meanwhile, place the ramekins into the large baking dish and set aside.

Make the caramel by heating the sugar (3/4 cup) and the water in a small saucepan over medium-high heat.  Cook it until the mixture turns a golden color, watching to make sure it doesn’t burn.

Pour the hot caramel carefully into the ramekins, distributing evenly.  Set aside. (This mixture will get hard as it cools so don’t worry when you see that happen.)

Scrape out about 1 1/2 cups of cooked pumpkin and place it into one of the mixing bowls.  Mash it so that most of the lumps are gone.  Add the cinnamon and the orange zest.  Stir and set aside.

In the other mixing bowl, combine the sugar and eggs and beat well by hand to combine.  Add the flour and mix well.  Stir in the cream.

Add the pumpkin mixture to the egg mixture and stir well to combine.  Pour the mixture into the prepared ramekins, filling to about 3/4 full.

Add hot water to the baking dish until it comes about 2/3 of the way up the sides of the ramekins, being careful not to get any water into the ramekins.

Bake at 350 degrees F for about 45 minutes until the flan is set.  Remove from the oven and cool for about 5 minutes.  Take a knife and run it around the inside of each ramekin to loosen the flan.  Let the flan cool for about a half hour on the countertop.  Cover tightly and refrigerate for at least an hour before serving.

To serve, invert the flan into a small dish.  The caramel should flow out of the ramekin to make a delicious sauce.  Serve with a nice garnish of nasturtiums, mint, fruit, candied oranges or something of your choice.

Serves 10-12.

Note:  Contact me if you would like the metric conversions for this recipe.

Chocolate-Banana-Cinnamon Whole-Grain Paninis

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These chocolate-banana-cinnamon paninis are favorites of ours.  We have them a couple of times a month for breakfast, usually on the weekend.  We like to use rustic bread from the farmers market, along with Askinosie chocolate.

Ingredients
4 slices of rustic whole-grain bread
2 ounces coarsely-chopped chocolate (I use 70% San Jose del Tambo chocolate from Askinosie but milk chocolate will work fine, too.)
1 large, ripe banana, sliced into 1/4″ thick rings
2 T butter, melted
Cinnamon

You will also need:
Pastry brush
Panini maker

Instructions
Slice the bread into 1/2″ thick slices.  Sprinkle the chopped chocolate on top of two slices.  Place pieces of banana over the top of the chocolate.  Top with the remaining slices of bread.  Brush the top slice of the bread with butter.  Sprinkle generously with cinnamon.  Carefully invert the sandwiches and place them on top of the panini-maker, cinnamon side down, being careful not to disrupt the chocolate and banana inside.  Brush the top slice of bread with butter and sprinkle generously with cinnamon.  Grill on the panini-maker until the chocolate is melted and the sandwiches are golden brown.  Remove and slice in half.  Serve immediately.

Serves 2.

Persimmon Pudding with Hard Sauce

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English-style puddings remind me of luscious fruit cakes – only much more moist.  This one is made with one of my favorite fruits, the hachiya persimmon.  There are so many persimmons in our farmers markets right now, and I am very lucky to have a tree in my yard.  I am always trying to come up with new ways in which to use them. 

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Ingredients
For the pudding:
2 large ripe Hachiya persimmons
1 stick (4 ounces) butter + more for the mold
1 cup sugar (unrefined works great in this recipe)
1 cup unbleached all-purpose flour
2 eggs, slightly beaten
3 teaspoons bourbon
2 teaspoons baking powder, mixed with 2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup chopped raisins

For the hard sauce:
1 stick (4 ounces) butter, softened
1 cup powdered sugar
1 Tablespoon bourbon
2 Tablespoons persimmon puree (optional)

You will also need:
Food processor
Mixer – portable or stand mixer will work fine
Large spoon
Pudding mold with lid or metal bowl with foil, buttered well
Large pot with lid + water
Medium mixing bowl

Instructions
Cut the stem out of the persimmons and puree them in the food processor.  Measure out 1 cup of puree and 2 Tablespoons of puree and set them aside.

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Cream the butter and sugar together until fluffy.  Add the flour and the persimmon puree and mix well. 

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Add the eggs, bourbon, baking powder solution, vanilla extract, cinnamon, ginger and cloves.  Mix well. 

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Stir in the walnuts and the raisins. 

Pour the batter into the prepared pudding mold or metal bowl. 

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Cover well with the lid or with the foil. 

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Fill a large pot with enough water to come halfway up the sides of the pudding mold.  Place the pudding in the water.  Bring the water to a boil.  Reduce the water to a simmer, cover and cook for about two hours until the pudding has cooked throughout.  You may need to add water during the process as some may evaporate.   

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To make the hard sauce, combine the softened butter, sugar, bourbon and persimmon puree and stir vigorously. 

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When the pudding is done, remove it from the water and let it sit in the mold to cool for at least an hour.  Remove the pudding from the mold and serve it with the hard sauce.

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 Serves 8.

Fig Chutney

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A friend just delivered a surplus of figs – perfect for making fig chutney!  This chutney is a delicious compliment to slow-roasted pork and duck confit.  It really adds zip to hamburgers, as well.  I use Sherry vinegar in the recipe because I like the distinctive, nutty flavor it brings, but you can use your favorite red wine vinegar.   This chutney needs to cook for a couple of hours in order to maximize flavors and to reach a consistency that is not runny.  It will be worth the time involved.  You can either make a smaller batch, refrigerate it and eat it within a couple of weeks, or preserve this chutney in jars (in a water bath)  to keep on the shelf. 

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Ingredients
5 cups red wine vinegar, such as Sherry vinegar
3 cups light brown sugar
1 large onion, chopped
2 Tablespoons fresh ginger, grated
Zest of 1 lemon
1 1/2 teaspoons yellow mustard seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1 stick cinnamon
2 teaspoons fine sea salt
3 lbs figs, cut into quarters

You will also need:
Large pot
Large spoon
Scale for weighing figs

If preserving in jars:
Large skillet for sterilizing empty jars
Water
8 oz. or smaller jars (your preference) with lids and rings
Tongs
Kitchen towel
Large canning pot for water bath

Instructions
Combine the vinegar, sugar, onion, ginger, zest, mustard seeds, cloves, allspice, cinnamon and salt in a large pot and bring to a boil. 

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Reduce heat to medium and cook for about an hour until the mixture is reduced to about 1/3.  It should be starting to thicken. 

Add the sliced figs.  Turn the heat up to medium high and bring to a boil.  Reduce the heat to medium.

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Cook for about an hour, stirring frequently, until thick like preserves.  The chutney should be a deep brown at this point. 

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Remove the cinnamon stick and discard it.  The chutney is ready to serve. 

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If you are preserving the chutney for later, then follow these directions for preparing and filling the jars and processing them in a water bath.

Prepare at least five 8oz. jars by first making sure they are very clean.  I like to take them directly from the hot dishwasher.  Place about 2 cups of water into a large saute pan and bring to a boil.  Place the jars, bottom side up, into the skillet. Reduce the heat and simmer with the jars in there for about 10 minutes.   Keep hot.

7th pic

When the chutney has finished cooking, ladle it while still hot into the hot jars (careful – these jars are HOT), leaving only about 1/4″ of space at the top of the jar.  Wipe the rim of the jar with a damp paper towel.

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Note that it is important to seal each jar before starting on the next one.  Before putting the lid onto each jar, drop the lid into the boiling water in the saute pan for 30 seconds.

lid in skillet
Remove the lid from the water and place it on top of the hot jar with the chutney.  Put the ring on and twist tightly to seal.  Repeat with each jar until all of the chutney is in the jars.  If you have a little bit of chutney left over, then put it into a dish, cover it with plastic wrap and have it with your lunch the next day.

Chutney in dish

Meanwhile, prepare your water bath by heating enough water in the super large pot to cover your jars. Gently place the jars into the water.  Bring the water to a boil. Reduce the heat to a medium-low boil, and cook the jars of chutney for 7 minutes.

jars in canner
Remove the jars from the water, dry them off and store them on the countertop.  Check them a little later to make sure that the lids have sealed.  If so, store them in a cool, dry place.  If not, then put them into the refrigerator and use within two weeks.  You can also freeze them for later use.

P1120985

Crunchy Apple-Blueberry Coffee Cake with Almonds

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This coffee cake is decadent with its wealth of fruit and its crunchy topping. You can use almost any fruit in it. Feel free to experiment with strawberries, pears, nectarines, peaches, or blackberries instead of the apples and blueberries. Come up with your own favorite combinations. And, no mixer required to make this cake!

Also, a note about butter. I prefer to use European-style butter in all of my baking. It contains less water and more butter fat than regular butter. I think it yields a richer flavor and a moister texture (and flakier pie crusts).

Ingredients
1 stick (4 ounces) butter, melted, plus more for the pan
1 Tablespoon all-purpose flour
1 cup brown sugar, packed
1/2 cup unrefined or white sugar
1 cup sour cream, at room temperature
1 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 teaspoon baking soda
1 teaspoon baking powder
Zest from 1 large Meyer lemon
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 cups apples, peeled and chopped
1 1/2 cups blueberries

Topping:
1/2 cup brown sugar
1/2 stick (2 ounces) butter, softened
1/2 teaspoon cinnamon
1/3 cup chopped almonds

You will also need:
9-inch springform pan
2 large bowls
Whisk
1 medium bowl
Cake tester

Instructions
Preheat the oven to 350 degrees F (about 175 degrees C).

Grease the bottom and sides of a 9-inch springform pan with butter. Add a tablespoon of flour to the pan and shake it to coat the sides and bottom. Discard the excess flour.

In a large bowl, combine the melted butter, brown sugar and white sugar. Mix in the sour cream, sea salt and vanilla. Add the egg and whisk to combine.

In a separate large bowl, combine the baking soda, baking powder, lemon zest and flours. Mix well. Add the chopped apples and blueberries and toss to coat the fruit with the flour mixture. Add this to the butter mixture in the other large bowl. Stir just to combine. Pour this mixture into the prepared springform pan.

Make the topping by combining the remaining brown sugar, softened butter, cinnamon and chopped almonds. Sprinkle on top of the cake batter.

Bake for approximately 1 hour. Begin testing at 45 minutes, as ovens can cook a little differently. The top might be slightly caved in, but the cake will be done when the tester comes out clean.

Remove from the oven and let it cool for five minutes. Run a sharp knife around the inside rim of the pan to loosen the cake. Open the springform latch and let the cake continue to cool for at least 15 minutes.

Slice the cake just before serving. Serves 8.





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