Archive for Fruit:Cooked

Persimmon and Pomegranate

Today, we worked with two unusual ingredients –

hachiya persimmons which we prepared in a steamed pudding, persimmon
pomegranate and pomegranate which we prepared in a soup.

Here are the recipes.

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Cranberry, Potato, and Carrot

Today, continuing with ideas for Thanksgiving, we prepared cranberry sauce, both classical and garlic mashed potatoes, and glazed carrots. cranberry

Here are the recipes.

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Peaches

peachesToday, 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.

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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.

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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.

roasting chestnuts

Besides roasting, chestnuts can also be used in soups and preserves.

Here are the recipes.

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