Finding an ingredient, that normally takes time to be ready to use, ripe and fragrant is magical. Yesterday we picked up a flat of hachiya persimmons. They were wrinkled, ripe and ready to eat and create with. We have a running list of persimmon potential projects.
Persimmon
- puree
- powder
- freeze dried
- relish
- hot sauce
- jelly
- steamed pudding
- dried
- crispy
- tempura
- bbq sauce
- glaze
- jelly/chaud-froid
- vinaigrette
- pudding
- sorbet/sherbert/ice cream
- roasted
- smoked
- grilled
- juiced
- pickled
- cake
- syrup
- miso
- yogurt
- marinade
- kosho
However, with any list there are always a few entries that take precedence. These persimmons are destined to become blended with habanero peppers to become a favorite hot sauce we have not visited for over ten years.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
