Orange Honey Roasted Pecans & Persimmons

Persimmon season is upon us and although I love eating hachiya persimmons as is- I don't really love eating fuyu persimmons plain. What's the difference, you say? 

Fuyu persimmons look more like orange beefsteak tomatoes, with the flat bottom and wide shape and hachiya are more like orange roma tomatoes, with round bottoms and oval shaped. Hachiya tends to be more sweet and soft when ripe and fuyu is more mild and firm. I like to roast or bake my fuyu persimmons or add them to an autumn salad and with hachiya- I like to add them to baked goods or eat solo. 

This recipe is a great and simple way to try out persimmons this season. Plus it can served as breakfast, for a nice brunch or for a more healthy dessert. 

Orange Honey Roasted Pecans & Persimmons 

Fridge:

1 cup orange juice 

Counter:

4 fuyu persimmons, tops removed and cut in half across the middle/horizontally 

1/8 cup water 

3 tbs honey 

Pantry:

1/2 cup pecans, roughly chopped 

1/8 tsp ground ginger

1/8 tsp ground cinnamon

1/8 tsp salt 

1/2 tsp vanilla extract 

4 cloves 

Tools:

Small pot 

Casserole dish 

Measuring cups/spoons 

Aluminum foil

Cutting board 

Chopping knife 

Preheat oven to 350 degrees. 

Add orange juice, water, honey, vanilla, cinnamon, ginger, cloves and salt to the small pot. Put over medium heat and bring to a simmer. Allow to simmer for 5 minutes and then remove from heat. 

Put the persimmon halves in the casserole dish, with stars facing up. Pour the orange juice and honey mixture over the top.*

Cover with aluminum foil and place in the preheated oven. Bake for 45 minutes covered. 

Remove foil and pour the pecans over the whole dish. Place back into the oven and back for another 15 minutes- checking every five minutes to make sure the pecans don't burn. 

Remove from oven and allow to cool to room temperature or serve hot. Whatever you prefer! This is great over Greek yogurt for breakfast or over ice cream for dessert. Enjoy!! Xo

*you can double the liquids (orange juice, honey, water, vanilla extract) if you want a more saucy persimmon.  

Cajun Shrimp with Remoulade Rice

I went to New Orleans a few years ago and fell in love with the food. It's truly impossible not to. Since then- using Cajun spices and the same flavor profiles has become a small part of my cooking technique. It's something I hope I can only expand on. Does anyone have a Nola grandma they want to introduce me to?? Or is friends with John Besh?? 

In classic Nola Po'boys you serve fried shrimp on a roll with lettuce, tomatoes and remoulade sauce. It's super tasty so I decided to make my version of it by making  Cajun style shrimp (not fried- trying to keep it healthy) served over a remoulade rice. This was a fantastic dinner!! I was so happy with how it turned out- it's being added to my dinner party menu list. 

Cajun Shrimp with Remoulade Rice 

Cajun Shrimp

Fridge:

1 lb shrimp (21-25 count) 

1cup yellow squash or zucchini, 1/4 thin circles

1 cup green peppers, sliced 1/4 inch thick 

1/2 cup celery, sliced 1/4 inch thick

1 tbs scallions, minced 

Counter:

1 cup onions sliced thin 

3/4 cup tomatoes, diced small

2 garlic cloves, minced

1/4 tsp lemon zest

Juice of half a lemon (about 2 tbs) 

Pantry:

1 tbs Cajun spice plus 1/4 tsp 

2 tbs olive oil

1 cup chicken broth 

1tsp cornstarch

1/2 tsp salt

Fresh pepper to taste

Tools:

Large sauté pan

Wooden spoon

Medium bowl

Small bowl

Whisk 

Cutting board 

Chopping knife

Measuring cups/spoons 

In the medium bowl add raw shrimp, 1 tbs Cajun spice, 1 tbs olive oil, 1/4 tsp lemon zest and mix everything together. Marinate for at least an hour and up to 4 hours in the fridge. 

Heat large sauté pan over medium to high heat. Add olive oil and heat. When hot add onions slices and garlic. Stir and sauté for a minute before adding the green pepper slices, celery and squash circles. Add 1/4 tsp of salt and fresh pepper to taste and sauté for five minutes, stirring occasionally. 

In small bowl add the chicken broth, 1/4 tsp of Cajun spice, cornstarch, remaining 1/4 tsp of salt and fresh pepper. Whisk together and then pour over the vegetables in the pan. Bring pan to a simmer and allow everything to cook for a few minutes, while the sauce thickens slightly. 

While sauce thickens and vegetables are pretty much al dente- add the entire marinating shrimp bowl and diced tomatoes. Cook the shrimp for 3-5 minutes or until the tails curl up slightly- making sure they do not curl into tight circles, as this is a sign of over cooking. 

Remove from heat and squeeze in half of the lemon juice and add the scallions. Serve hot over remoulade rice. See recipe below.

Remoulade Rice 

This looks like a crazy amount of ingredients but it's easy to throw it all together and stir. Not at all as complicated as it looks. 

Fridge:

1/2 cup celery, minced 

1/3 cup mayo 

1 tsp Dijon mustard

3/4 tbs ketchup 

2 tbs scallions, minced 

1 heaping tbs Italian parsley, minced 

Counter:

1/2 cup yellow onions, minced 

1 garlic clove, minced 

1 1/4 cups water

1/2 tsp lemon zest

1 tsp lemon juice 

Pantry:

2 cups rice 

1 1/2 cups chicken broth 

2 tsp wostershire sauce 

1/2 tsp tobasco suace

1/2 tsp paprika

1 tbs olive oil 

1/4 tsp salt 

Fresh pepper to taste 

Tools:

Large pot with lid 

Cutting board 

Chopping knife

Measuring cups/spoons 

Small bowl 

Fork or whisk 

Heat the pot over medium heat and add olive oil. Heat and then add minced onions, minced celery and garlic. Sauté for a few minutes or until onions become translucent. Add the rice and sauté for a minute or two. Add water, chicken broth and 1/4 tsp of salt and pepper to taste. Bring to a simmer and then turn to low and place lid on top. Cook for 18-22 minutes or until liquids are absorbed and rice is easily fluffed with a fork. Remove from heat. 

While rice is cooking- add mayo, Dijon mustard, ketchup, lemon zest, lemon juice, wostershire sauce, tobasco sauce, paprika, scallions and Italian parsley to the small bowl. Mix well. Set aside.

While rice is still warm, fluff with a fork and then bowl the remoulade sauce over the top. Mix the rice until completely covered. Serve warm with Cajun shrimp. Or just eat as is- I am in love with this rice!! Enjoy this meal- it's great! Xo

Apple, Pear & Ginger Butter

Did you go apple picking this weekend and are having apple overload? That was me a week ago. I've made apple & peach cobbler, fed the kids apples pretty much every meal, added them to everything I can think of and there was still an entire bag. And since I was headed to Boston for Columbus Day weekend, I decided to make a yummy batch of apple butter to bring to my hosts. What I love about apple butter is that you can eat it on toast, add it to yogurt, put it on pancakes and waffles, add to pork dishes- pretty much whatever you want to enjoy apple flavors with. But how I love to use it is with cheese. It's the perfect fall addition to a cheese platter. Trust me- you've got to try it. Yum!! I changed up my usual recipe by adding pears and ginger but you can substitute the pears for all apples as well. Now I'm craving aged Gouda and this apple, pear and ginger butter!! So good.

Apple, Pear & Ginger Butter 

Fridge:

1 cup apple cider

1 1/4 tbs freshly grated ginger, packed 

 

Counter:

12 cups apples, cored, sliced, skin on

8 cups pears, cored, sliced, skin on 

3 1/2 tbs fresh lemon juice

Pantry:

1 1/4 cups white sugar

1/4 tsp ground nutmeg

1/4 tsp ground cloves

2 tsp ground cinnamon

1 1/2 tsp pumpkin spice 

1/2 tsp salt

Tools: 

Dutch oven or heavy pot with lid

Cutting board

Chopping knife

Measuring cups/spoons

Wooden spoon 

Food mill or sieve 

Jars/Tupperware to store 

Add all the ingredients into the Dutch oven. Put the pot over medium to low heat. Place lid on it and bring it to a simmer. Once simmering turn to low and cook until everything is pretty much mush besides the skins. You will need to stir every 30 minutes or so. My apple butter took about 2 hours. You can do this in the oven as well at a temperature of 325 degrees- checking it after an hour and half. 

Once the pears and apples are softened you can turn off the heat and allow to cool for 15 to 20 minutes before putting it into the food mill or sieve. I used a sieve to push the flesh through and remove the skins. A food mill is quicker and easier but I didn't use mine this time. It takes a bit to get all the flesh through but it's worth it! 

Add the fruit purée back into the pot and simmer for another 30 to 45 minutes or until your desired consistency is reached. I simmered mine closer to 45-50 minutes because I like mine thicker. 

Once you've reached the consistency you prefer, turn off heat and allow to cool for 20 minutes before putting in glass Tupperware or mason jars. This makes about 8-10 cups of apple pear and ginger butter. It will keep in the fridge for a few weeks without canning- if you want to keep this longer see the canning instructions below. Enjoy!! Xo

To can these: bring a large pot of water to a boil. Place your mason jars and lids into the boiling water. Remove carefully with tongs and place on a clean dish towel. This sanitizes the jars before filling. Fill the jars until almost full (leaving some space so lids can seal properly). Place lids on top and seal. Place the filled mason jars back into the boiling water and boil for a few minutes. This forces the air out and the lids to vacuum seal. This will keep for 6 months in a cool, dark place. Once you pop the lid- it needs to be refrigerated. 

Tom Kha Kai aka Coconut Chicken Soup

It is about the time when I have to pack up my flip flops and break out my sweaters, which is seriously depressing for me but the yogi in me is trying to stay positive so on the flipside it's soup, stew and casserole season- yay! There are a lot of feel good, heart warming meals ahead of me and this soup is a super simple and flavorful way to start the season. 

Tom kha kai (also spelled tom kha gai) is a Thai soup traditionally made with lime juice, coconut milk, mushrooms and chicken. It's one of those soups that seems complicated but once you make it and realize how simple it is- you'll make it all the time. And all the delicious ingredients have such a complex flavor profile- it's a very impressive soup to serve at a dinner party. My version strays from the traditional slightly- with my addition of bok choy and corn- but I like the added textures. Play around with this soup base and see where you land. It's a fall and winter winner for sure! 

Tom Kha Kai 

Fridge:

1lb of boneless chicken breast, thinly sliced 

2 1/2 cups mushrooms, sliced (your choice of mushrooms- I used cremini and shiitake) 

2 1/2 cups bok choy, roughly chopped

1/2 cup scallions, thinly sliced 

1 tbs deseeded jalapeño, minced 

2 tbs fresh ginger, roughly chopped 

2 lemongrass stems

1 1/2 tbs cilantro, minced

1/2 cup fresh or frozen corn (optional) 

Counter:

1 cup water 

1/3 cup yellow onion, minced (about half a small onion) 

1 garlic clove, smashed 

Zest of 2 limes 

Juice of 1 lime (about 3 tbs) 

Pantry: 

4 cups chicken stock 

2 cans (14 oz) coconut milk 

2 tsp fish sauce 

1 tbs coconut oil 

1/4 tsp salt plus a little extra pinch 

Fresh pepper to taste

1/2 tsp sriracha sauce (optional) 

Tools:

Two medium pots 

Sieve

Cutting board 

Chopping knife 

Measuring cups spoons 

Wooden spoon

Ladle 

Place the lemongrass on your cutting board and using the backside of your chopping knife, repeatedly hit up and down the length of the lemongrass. This is essentially bruising the root and allowing the oils to be freed. Add the entire stalks, chicken stock, water, garlic, ginger, lime zest and lime juice to one pot. Place on the stove over medium to low heat and bring to a simmer. Continue simmering for 20 minutes and then remove from the heat. Set this pot aside until ready to use. 

In separate medium pot, add the coconut oil and heat over medium to high heat. Once hot- add the minced onions and jalapeños. Sauté for a few minutes until the onions become translucent. Sprinkle the chicken slices with salt and pepper (to your taste) and then add to the pot. Sauté until the chicken is completely white. Add the mushrooms, bok choy and corn if you're using it. Sauté for another few minutes or until the mushrooms are al-dente. 

Place the sieve over the pot with the chicken and mushrooms. Pour the flavored stock pot into the chicken and mushrooms pot, straining out the lemongrass and other flavorings. Bring the soup pot to a simmer. Then add the scallions and cilantro. Simmer for another 5 to 10 minutes before adding the two cans of coconut milk and fish sauce. Add 1/4 tsp of salt, sriracha if you're using it and pepper to taste. Bring to a simmer and then turn off. You can serve this now or allow it to cool and refrigerate it to serve the next day. 

I like to allow my Thai flavors to meld but sometimes I'm too impatient to wait. Hopefully this soup makes up for the cold weather ahead of us!! Enjoy! Xo

My Asian grocer had run out of bok choy so she gave me "emperor lettuce" as a substitute. I usually use bok choy though.

Southern Style Apple & Peach Cobbler

It was the very last of the peaches this past week. Stone fruit season is officially over! As is summer. So sad! So I longingly bought up the last of the peaches and paired them with the new seasonal fruit- apples. It's the unofficial passing of the torch. I paired them together to create this delicious Southern style cobbler. This cobbler really brought me back to my college days in North Carolina. There isn't a southern style restaurant that doesn't offer some sort of cobbler. It's their excuse to put a biscuit on everything and I'm certainly not complaining. It's one of my favorite staples. You can never go wrong with warm cobbler and vanilla bean ice cream! 

Southern Style Apple & Peach Cobbler 

Filling

5 to 5 1/2 cups apples, cored, peeled and sliced 

4 to 4 1/2 cups peaches, sliced, skin on 

1 1/2 tbs lemon juice 

1 tsp vanilla extract 

1 tsp balsamic glaze 

2 tsp cornstarch 

2 tbs light brown sugar

2 1/2 tbs white sugar

1/4 tsp salt

1 1/2 tbs butter, melted 

Topping:

2 1/2 cups ap flour 

1/2 cup white sugar

2 tsp baking powder

1/4 tsp salt 

6 1/2 tbs butter, cold and cubed 

1 cup plus 2 tbs half & half, cream or whole milk

1 1/2 tsp white sugar mixed with 1/8 tsp of cinnamon to sprinkle on top 

Tools:

Two large bowls 

11x7 casserole dish 

Whisk

Mixing spoon

Measuring cups/bowls 

Cutting board 

Chopping knife 

Preheat oven to 350 degrees. Take 1 1/2 tbs melted butter and pour into your casserole dish. Make sure it covers bottom and sides. There will be a little excess- leave it in the pan. 

In one large bowl add the peach and apple slices. Sprinkle them with 2 tbs light brown sugar, 2 1/2 tbs white sugar, 1/4 tsp salt and 1/4 tsp of ground cinnamon. Mix and then add the cornstarch, vanilla extract, balsamic glaze and lemon juice. Mix well and set aside. 

In the other large bowl add flour, 1/2 cup white sugar, 2 tsp baking powder and 1/4 tsp of salt. Whisk well. Then add the cold butter, cut into cubes to make it easier to combine. Using your fingers- mix the butter into the dry ingredients, forming wet sand like crumbs. At this pot make a well in the mixture and pour in the half & half. Using a mixing spoon- combine into a wet biscuit dough. Do not over mix- just until combined. 

Pour the apple and peach mixture and all its juices into the butter greased baking dish. Using the spoon, dollop the topping on the fruit mixture. Add dollops of topping all over the fruit. I like to leave little gaps so the fruit can pop through when baking. Once done, sprinkle with the cinnamon sugar topping. Place into the oven and bake for 45 to 50 minutes or until top is golden brown. 

Remove from oven and allow to cool for at least 10 minutes before serving. Serve with vanilla bean ice cream. Enjoy! Xo