steam pudding with sliced fuyu and chantilly cream flavored with brandy
verrine layered with hachiya pulp, steam pudding, chantilly cream
hachiya & fuyu
Hachiya is heart-shaped. Fuyu is tomato-shaped. And the differences don’t end there.
The hachiya must be completely ripe to be palatable, or else the taste is astringent and off-putting, reminiscent of chalk. But when it is ripe it is sublime – a not-too-sweet apricot-like flavor, with a hint of honey, and unique slippery texture. The fuyu – on the other hand – can be eaten like an apple, diced for a salad or salsa, or sliced into wedges when it is softer and served with dessert or cheese. Persimmon has the pizzazzy flavor of Fall!
Continue reading “PeRsiMMoN-PaLoOZa: hachiya & fuyu”
persimmon bread pudding with walnuts and raisins
kentucky bourbon creme anglaise
persimmon tree & view of cabrillo beach from alice’s home
“I’ve got persimmons coming out my ears!” After work, Sally and I went over to Alice’s to help her with her “persimmon situation.” If we didn’t harvest the fruit, the birds surely would.
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Roasted Fresh Atlantic King Salmon
Potato Zucchini Red Pepper Latkes
Roasted Red Pepper Sauce
Heart Healthy Cabbage Carrot Slaw
On this the Sixth Night of Hanukkah, I invited with my older brother, Bill, who is in town from Florida, over for dinner and to help make latkes! At nightfall we lit the menorah and recited the blessing over the candles.
Blessing over Candles
Hebrew: Barukh atah Adonai, Eloheinu, melekh ha’olam asher kidishanu b’mitz’votav v’tzivanu l’had’lik neir shel Hanukkah.
English: Blessed are you, Lord, our God, King of the universe who has sanctified us with His commandments and commanded us to light the lights of Hanukkah.
Continue reading “Roasted Salmon, Latkes, Slaw & Red Pepper Sauce”
Potato Zucchini Latkes
Smoked Wild Sockeye Salmon
Hanukkah, the Jewish Festival of Lights, refers to the lights kindled on each of the holiday’s eight nights. We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.
Every year, it is my absolute pleasure to plan the Holiday Party for our workplace, Rolling Hills Country Day School. This year, we kicked off the holiday season with a celebration at Sushi Sen Nari in Gardena, California. If you are within driving distance of Gardena and you love sushi, put Sen Nari on your list. From the traditional to the exotic, Sen Nari delivers!
Voted the Best Sushi
Sonny is the owner. He and his wife and the entire staff could not be more hospitable. Sonny and Carol’s daughter graduated from Rolling Hills Country Day School in 2002 so it was especially neat to hold our party in their restaurant. Many photos were taken of Jennifer’s old teachers to email back to her while she studies in Japan.
Continue reading “SuShi HoLiDaY PaRtY!”
Mushroom, Barley, Kale, Carrot in a Rich Roasted Turkey Stock
The weekend after Thanksgiving is always bittersweet: memories of a magical week spent with family mix with a bit of sadness that we won’t be seeing each other for a while. Over the past few years it has become a ritual to make a comforting soup with the rich turkey stock while I wash piles of sheets and towels, store all the huge pots & platters, and put away the turkey decorations including “Albuquerque the Turkey” and “Plymouth Rock” until next year.
See ya next year Albuquerque!
The stock was made by simmering the turkey carcass in filtered water with rough chopped carrot, onion, celery, and a couple bay leaves. Two and a half hours later, the stock was strained, cooled, and refrigerated over night.
Remove any fat from the stock then add rinsed pearl barley and cook until the barley is al dente, about 45 minutes to one hour. Meanwhile sauté sliced mushrooms in olive oil with thyme until lightly browned, season with salt and pepper. In a separate pan, sauté 2 parts sliced carrot with 1 part each diced onion and celery in olive oil with some minced rosemary until lightly browned, season with salt and pepper. Add vegetables to the barley soup and simmer another 15 minutes. Add torn pieces of Tuscan kale (center ribs removed) and simmer until the kale is tender. Adjust seasoning and serve with red pepper flakes on the side.
Since the kids have already left by the time I boil the carcass, I save this year’s wishbone for next year’s wish. I let it dry out then tuck it into a plastic baggie and store it with the rest of the turkey decorations, to come out at our next Thanksgiving meal.
Wishing you wonderful holiday memories…