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Channel: Persimmons – Page 23 – Culinary Getaways Sherry Page
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Lemon Verbena Ice Cream

I decided to grow lemon verbena in my garden this year. I am thrilled with the beauty of the herb and the richness of the lemony taste. It is now producing like crazy and I am experimenting with...

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Truffles

The truffle was referred to by French gastronome, Brillat-Savarin, as “the diamond of the kitchen”.  It is hard to find, coveted, very expensive and totally unique in flavor. A truffle is an edible...

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Arugula and Fresh Tomato Side Salad

This is a simple salad but you will find yourself serving it often – with chicken, fish, sandwiches or maybe just by itself. Add some crostini with goat cheese for a nice treat! Ingredients 2-3 cups...

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Fresh Melon, Prosciutto and Arugula Salad

Ingredients Fresh canteloupe or honeydew-style melon, peeled and sliced 1/3 lb. prosciutto or serrano ham, thinly sliced 2 cups arugula (organic, if possible), washed and dried 2 T sweet onion, finely...

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Roasted Sweet Tomatoes with Basil

This dish works best with sweet, fresh tomatoes, such as sungolds or sweet 100′s. Ingredients 2 cups tiny sweet tomatoes, stems removed 1 small handful of fresh basil leaves (plus more for garnish) 2 T...

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Six Delicious Cheeses from the French Alps

I recently visited the French Alps to research the cheeses from that region. I was captivated by the beauty of the area and the friendliness of the people who live there. I visited several artisan...

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Tartiflette

I first tried this dish when I was researching cheeses in the French Alps. It is probably best saved for a cold day, but is comforting and filling. Ingredients 5-6 waxy potatoes, such as Yukon Gold...

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Berthoud

This is a hardy dish to serve to a group of really hungry people – perhaps after a day of skiing in the wintertime. I first tried it on a trip to the French Alps where I was doing some research on the...

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Reblochonade

I discovered this dish on a recent trip to the French Alps. The French use a cast iron device called a brasero to make it. I have not been able to find this device here but continue to look. You can...

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How to Harvest and Store Rhubarb

The rhubarb in my garden is growing like crazy this year! I planted it a couple of years ago because I wanted to see if it would grow (it does!). Rhubarb has very large leaves that grow at the end of...

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Rhubarb Galette

Ingredients For the crust: 1 1/4 cups all-purpose (plain) flour 1/2 teaspoon fine-grained sea salt 1 Tablespoon sugar 1 stick (1/4 pound) butter (European style, if possible), cut into eight pieces...

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Pizza Antica

My husband Bob and I find ourselves going to Pizza Antica in Mill Valley at least 2-3 times a month for a casual pizza meal. The food there is fresh and really good, and the staff is very friendly and...

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Choosing Persimmons

Autumn brings a wealth of wonderful produce – including the fantastic persimmon!  In California, we can find two varieties of persimmons at the local markets – the hachiya and the fuyu.  These two...

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Moist Persimmon Cake with Creme Fraiche

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...

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Persimmon Scones

Ingredients 2 cup self rising flour 2 T brown sugar 1 stick (4 oz.) cold European-style butter (such as Plugra), cut into 8 pieces 1/2 cup hachiya persimmon pulp 1/4 cup creme fraiche or buttermilk...

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Persimmon Pudding with Hard Sauce

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...

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Persimmon Upside-Down Cake with Pistachios

This cake is wonderfully moist, fruity and spicy with a little bit of caramelized crunch around the rim.  It is one of my favorite ways to use the Hachiya persimmons that grow in our yard. Ingredients...

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Gluten-Free Persimmon Whiskey Bread

This bread is super moist and rich – and full of fruits and nuts.  These loaves make great holiday gifts. This recipe was adapted from David Leibovitz’s Persimmon Bread recipe. 3 1/2 cupzs gluten-free...

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