Today, we worked with two unusual ingredients –
| hachiya persimmons which we prepared in a steamed pudding, |  |
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and pomegranate which we prepared in a soup. |
Here are the recipes.
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Archive for Fruit:Cooked
Persimmon and Pomegranate
Cranberry, Potato, and Carrot
| Today, continuing with ideas for Thanksgiving, we prepared cranberry sauce, both classical and garlic mashed potatoes, and glazed carrots. |  |
Here are the recipes.
Peaches
Today, we gently poached Michigan peaches and prepared peach compote and peach conserve.
We served the compote with strawberry and chocolate sauces. We served the conserve in light sugar syrup.
Here are the recipes.
Flaming Banana Dessert
Alton Brown is one of my favorite cooking teachers. After watching his “Good Eats” episode on bananas, I was inspired to make this showy dessert. Here is the recipe.
American Chestnuts
Our Co-op is very fortunate to offer rare food items, like American Chestnuts. Once abundant, American chestnuts almost went extinct in the early 20th century.
Besides roasting, chestnuts can also be used in soups and preserves.
Here are the recipes.
