From Jessica Maher, Lenoir Restaurant Note: Make sure persimmons are very ripe, enough to stick your finger through the skin, or else they will be very tannic. Ingredients: 2 1/2 c. very ripe (about 5-8) persimmons 2 Tbsp. freshly squeezed Read on!
1 1/2 teaspoons whole black peppercorns 1 cup water 3/4 cup sugar 1/4 teaspoon (scant) salt 8 large ripe persimmons, halved, seeded 1 cup chilled heavy whipping cream Heat heavy small skillet over medium heat. Add whole black peppercorns; toast Read on!
1 1/2 cups granulated white sugar 1 1/4 teasp. ground cinnamon 2 cups all-purpose flour 1 teasp pure vanilla extract 1 teasp baking powder pinch salt 2 cups persimmon puree 2 eggs 1 cup buttermilk 1/4 stick unsalted butter, melted Read on!
It’s fall, y’all – and there’s a lot more than pumpkin spice to get excited about. Whether it’s sweater weather or not, we’re looking forward to local apples, sweet potatoes, new potatoes, and all manner of winter squash. Oh, and Read on!
Fig Pizza All food has a story, whether it’s the idyllic story of a happy farm buzzing with life or an industrial mono-crop tended by machines with not a butterfly or ladybug in sight. Whose dreams begat your dinner? Whose Read on!
Fresh Vegetables Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping. Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits Read on!
1/2 cup butter, melted 1/2 cup confectioner’s sugar 1/2 cup heavy whipping cream 1 teasp vanilla 1-3 Tablespoons Treaty Oak Rum or to taste Combine first 3 ingredients in small saucepan, bring just to light boil over med-hi heat. Remove Read on!