mariadnoca
Moderator
FYI, I'm going to try and go through some of the Gail archives before they go away. Saw this and since they are in season now thought I'd post. I may do that from time to time as I see things.
Forum Home Page: Archive Swap 101 to 200
Re: Persimmon Recipes? (Greg )
Previous Message: Spice Roll with Persimmon and Cream Filling (Marietta Douglas)
Next: Curried Persimmon Soup (Pat in Tokyo)
Date: Fri, 03 Nov 1995 10:20:05 GMT
From: Pat in Tokyo (gooses@cet.co.jp ())
Persimmon Chutney
I can't believe I saw this question now.
I just finished canning 6 jars of this 30
minutes ago and my house is redolent as I
type! I developed this when I too had an
overbearing persimmon tree ... wish I did now!
Just about any chutney receipe will do. I
use the peach one from Gourmet.
Peel, seed and chop about 4lbs of persimmons.
They should not be too ripe ... about like
a firm peach.
Peel and finely chop 2/3 cup fresh ginger.
Process a garlic clove or two, 1/2 cup onions,
1/2 lb raisins until finely ground. Combine
all in a heavy enamel pot.
Add 1 1/2 lbs brown sugar, 1 qt cider vinegar,
2T. mustard seed, 2T chili powder, 1T salt.
Mix well and cook forever ... about 3-4 hours,
until it thickens and is a rich brown color.
You can can it easily,open kettle method.
It makes about 6 pints.
This is delicious with curry or along side
the Thanksgiving Bird.
Enjoy!
=====
Forum Home Page: Archive Swap 101 to 200
Re: Persimmon Recipes? (Greg )
Previous Message: Persimmon Chutney (Pat in Tokyo)
Date: Fri, 03 Nov 1995 10:32:22 GMT
From: Pat in Tokyo (gooses@cet.co.jp ())
Curried Persimmon Soup
Slice about 3 1/2 lbs of peeled Fuyu (flat)
persimmons.
Combine with 1/2 cup minced onions, 1 1/2T
minced fresh ginger and 1/4 cup chicken broth.
Boil down over high heat until they start
to stick. Deglaze with another 1/4 cup broth.
Repeat the process two more times. (This is
a great technique to increase flavor.) Add
1 1/2 t curry powder and cook 30 seconds.
Add 3 more cups chicken broth and bring to a
boil.
Cover and simmer until fruit is tender.
Whirl in a blender. a bit at a time,
until smooth.
Season to taste with lemon,salt, and pepper.
Garnish with cilantro.
This is a wonderful Thanksgiving dinner start!
Forum Home Page: Archive Swap 101 to 200
Re: Persimmon Recipes? (Greg )
Previous Message: Spice Roll with Persimmon and Cream Filling (Marietta Douglas)
Next: Curried Persimmon Soup (Pat in Tokyo)
Date: Fri, 03 Nov 1995 10:20:05 GMT
From: Pat in Tokyo (gooses@cet.co.jp ())
Persimmon Chutney
I can't believe I saw this question now.
I just finished canning 6 jars of this 30
minutes ago and my house is redolent as I
type! I developed this when I too had an
overbearing persimmon tree ... wish I did now!
Just about any chutney receipe will do. I
use the peach one from Gourmet.
Peel, seed and chop about 4lbs of persimmons.
They should not be too ripe ... about like
a firm peach.
Peel and finely chop 2/3 cup fresh ginger.
Process a garlic clove or two, 1/2 cup onions,
1/2 lb raisins until finely ground. Combine
all in a heavy enamel pot.
Add 1 1/2 lbs brown sugar, 1 qt cider vinegar,
2T. mustard seed, 2T chili powder, 1T salt.
Mix well and cook forever ... about 3-4 hours,
until it thickens and is a rich brown color.
You can can it easily,open kettle method.
It makes about 6 pints.
This is delicious with curry or along side
the Thanksgiving Bird.
Enjoy!
=====
Forum Home Page: Archive Swap 101 to 200
Re: Persimmon Recipes? (Greg )
Previous Message: Persimmon Chutney (Pat in Tokyo)
Date: Fri, 03 Nov 1995 10:32:22 GMT
From: Pat in Tokyo (gooses@cet.co.jp ())
Curried Persimmon Soup
Slice about 3 1/2 lbs of peeled Fuyu (flat)
persimmons.
Combine with 1/2 cup minced onions, 1 1/2T
minced fresh ginger and 1/4 cup chicken broth.
Boil down over high heat until they start
to stick. Deglaze with another 1/4 cup broth.
Repeat the process two more times. (This is
a great technique to increase flavor.) Add
1 1/2 t curry powder and cook 30 seconds.
Add 3 more cups chicken broth and bring to a
boil.
Cover and simmer until fruit is tender.
Whirl in a blender. a bit at a time,
until smooth.
Season to taste with lemon,salt, and pepper.
Garnish with cilantro.
This is a wonderful Thanksgiving dinner start!