Finding an ingredient that normally takes time to be ready to use, ripe and fragrant, is magical. Yesterday we picked up a flat of hachiya persimmons. They were wrinkled, ripe, and ready to eat and create with. We have a running list of persimmon potential projects:
– Persimmon puree
– Powder
– Freeze-dried
– Relish
– Hot sauce
– Jelly
– Steamed pudding
– Dried
– Crispy
– Tempura
– BBQ sauce
– Glaze
– Jelly/chaud-froid
– Vinaigrette
– Pudding
– Sorbet/sherbet/ice cream
– Roasted
– Smoked
– Grilled
– Juiced
– Pickled
– Cake
– Syrup
– Miso
– Yogurt
– Marinade
– Kosho
However, with any list, there are always a few entries that take precedence. These persimmons are destined to become blended with habanero peppers to become a favorite hot sauce we have not visited for over ten years.
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