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local food Archives - Page 2 of 14 - Backyard Grocery

local food

Persimmon Cream Recipe

persimmon cream recipe

Persimmon cream is a little bit of work to make, but totally worth the effort.

I can honestly say that persimmons are not a fruit I usually think about eating. I didn’t even really know that the Virginia persimmons (Diospyros virginiana) were edible, except that the deer really like them. But this year, the persimmon trees where Rick hunts are going insane! They are just bursting with fruit. So Saturday, Rick and I foraged for some persimmons with dreams of a delightful fruiting desert in our heads (we landed on a persimmon cream recipe). I only came back with a few scrapes. Alas, Rick got some poison ivy

persimmons

Virginia persimmons are smaller than the persimmons in the grocery store, but just as sweet.

Here are some things to know if you decide to forage for persimmons.

  1. When they drop to the ground, they kind of explode. It’s a messy business.
  2. They’re ready to eat when they are just shy of rotting (it’s called bleeting). This adds to the messiness.
  3. You can ripen them after harvesting.

We ended up with what I thought was a lot of persimmons. But when I got through the pulping process, I only had a little over a cup of fruit.

persimmon pulp

To make persimmon pulp, just press the persimmons through the colander. Easy.

To pulp persimmon, all you have to do is put the persimmons in a colander and press them through, as show in the picture here.

Persimmons pulped, it was time to make the persimmon cream. I love a recipe that only calls for three ingredients! The cream is from Trickling Springs Creamery and the honey is local, raw honey from Maryland.

This persimmon cream recipe caught my attention because it can be frozen and eaten like an ice cream. I haven’t tried it yet, but I’ve got six little cups of it in the freezer right now. I did, however, sample the cream…and then tried a few more samples. Light and airy and very complex. Totally delightful.

persimmon cream

A lovely bite of persimmon cream.

Recipe: Persimmon Cream

Summary: a light, yet complex fruit dessert

Ingredients

  • 1 1/4 cups persimmon pulp
  • 1 TBS raw honey
  • 1 pint heavy whipping cream

Instructions
making persimmon cream

  1. Make the persimmon pulp as show above. Puree it in the blender to smooth it out.
  2. Stir the honey into the persimmon puree.
  3. In another bowl, beat the cream until stiff peaks form.
  4. Fold the persimmon into the whipped cream.
  5. Eat immediately or freeze for later.

Variations

you can add more persimmon and/more honey according to taste. I don’t like desserts that are too sweet, so I go lighter on the honey.

Preparation time: 20 minute(s)

Cooking time:

Number of servings (yield): 8

Copyright © Susan Rose.

 


Squash Pie Recipe

squash pie

This savory squash pie recipe makes a great breakfast treat.

What a crazy late summer it’s been. I’m finally coming up for air and it feels great. Between freelance work and developing my new weight loss program (50 Days to Fabulous (after 40)), things have been hectic. I did take some time out a few weeks ago, when my few summer squashes came in, to make develop this squash pie recipe. (In total honesty, my friend Karen made a version and told me about it, then I did my own version).


SOLE challenge: Strawberry Lime Sorbet

strawberry lime sorbetThis is fruit week at the SOLE challenge, which seemed like a good time to make some strawberry sorbet. I have to confess though: I made this several weeks ago when local strawberries were at their peak here in Northern Va. I decided to hoard this recipe because I’m…not here! At the moment of this posting, I am SCUBA diving in Mexico.

But back to the sorbet. I used local strawberries, organic palm sugar and organic lime. This is super easy to make and you don’t need an ice cream maker. I’ll expect full reports when I get back 🙂

Recipe: Strawberry Lime Sorbet

Summary: light and refreshing sorbet made with local strawberries

Ingredients

  • 4 cups strawberries (fresh or frozen)
  • 3/4 cup palm sugar
  • 1.5 cups water
  • 1/4 cup lime juice
  • 1/4 tsp xanthan gum

Instructions

  1. In small sauce pan, heat the water and sugar, stirring until the sugar dissolves. Set aside to cool.
  2. Cut the tops off the strawberries. In a food processor blender, puree the strawberries. If you’d like, reserve 1/2 cup of the berries to puree only slightly at end (the little chunks of strawberry look pretty in the sorbet).
  3. Toward the end of the processing, add the Xanthan gum.
  4. Pour the pureed strawberries into a mixing bowl (or directly into the freezer container). Stir in the cooled sugar water and lime juice, and stir.
  5. Taste. If it’s too tart (which will depend on the berries and limes), add a few drops of liquid Stevia. Don’t add too much. I suggest adding three drops at a time until the sorbet is sweet enough.
  6. Put the sorbet in a freezer container, cover and freeze for 45 minutes. Stir well, then return to freezer for 2 hours (or possibly longer) until firm.
  7. If it’s rock hard when you take it out of the freezer, let it thaw for 10 to 15 minutes. It will soften enough to serve.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Copyright © Susan Rose.


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