Persimmon Butter

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I cannot believe I have been “missing out” on this Fruit for so many years!  I was given a bunch of Fuyu Persimmons recently and was inspired to create something.  After a few attempts and recipes it has quickly become apparent that this unique fruit will be a staple, in my kitchen, each Autumn season!  This recipe takes some time, since I use my SlowCooker, BUT it is easy and so worth it!

Let me preface, I am a huge fan of Apple Butter…So I am very excited to conclude…This might be the best Fruit Butter I have ever tasted!  Batch 2 is already in the works, I simple cannot get enough!

Recipe Secret: I’ve begun grinding my own seasoning when I can.  I have a small Mortar & Pestle that works well for small batches, and I honestly think it makes a significant difference in the vibrancy of your seasonings!

What You Will Need:

  • 10-12 Fuyu Persimmons
  • 1 lemon juiced
  • 1/4 tsp ground cloves (fine, freshly ground)
  • 1 tsp ground cinnamon (fine, freshly ground)
  • 1/3 cup raw local Honey
  • 6-7 jars (6 oz each)
  • 6 qt SlowCooker (if using a smaller capacity, simply adjust the ingredients)
  • High Powered Blender (I wanted a very smooth consistency)

How It’s Done:

  1. Wash, and trim the tops off the Persimmons.  The roughly quarter, removing any hard seeds, and add to the slow cooker.
  2. Juice the Lemon over the top of the Persimmons, give them a stir to ensure even distribution.
  3. Cook on High for 2 Hours
  4. After the 2 hrs, roughly mash the Persimmons and add the rest of your ingredients.
  5. Cook on Low, for 8 hrs (or overnight) If possible stir every couple of hours.
  6. Once complete, remove from the Slow Cooker and allow to cool completely.
  7. Add to Blender, if using a standard blender work in small batches, Pulse them Puree until a smooth consistency is achieved
  8. Be sure to use sterilized jars (place in boiling water for 5 min before filling) Let the contents reach room temperature before refrigerating.  Persimmon Butter will keep for several weeks (But it probably won’t last that long 😉

Note: Aside from the obvious uses…I think I could eat a whole loaf of bread with this stuff!  This would be a great addition to a pork dish.  I make a roasted Pork Loin that would be a great paired with these flavors!  Be creative & enjoy!

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Banana & Chia Seed Breakfast Custards (dairy free)

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I have always struggled with eating breakfast … for a multitude of reasons. This has made me excited to eat breakfast, it’s absolutely delicious! It’s a great “Make ahead of time” breakfast for those busy mornings. It might be fun to experiment with different flavors too!
Recipe Credit: www.meaningfuleats.com

What you will need:
Serving size: 4
• 13.5 oz Coconut milk
• 2 egg yolks
• 1 banana, sliced
• 4 dates
• 1 tbsp vanilla
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 c chia seeds
• Top with Banana & Toasted Walnuts

How it’s done:
1. In a small saucepan, heat the coconut milk over medium heat. In a small bowl, whisk egg yolks. When the milk starts to scald, remove from heat and add 1 c to the yolks while mixing with a whisk. Add the egg/milk mixture back to the remaining milk. Using medium, heat milk for about 5 min. Stirring continually, DO NOT BOIL the mixture. It should thicken slightly. Set aside and let it cool to an appropriate temp for your blender… mine is 115 degrees.
2. In your blender add all ingredients EXCEPT the chia seeds. Blend until very smooth.
3. Add Chia seeds, blend just until well incorporated .
4. Pour mixture into 4 ramekins or small jars, cover and refrigerate overnight.
5. Top with Banana and toasted walnuts … yummy!

Primal Cinnamon Doughnuts with Maple Butter Cream Cheese Glaze

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So, who doesn’t love doughnuts and coffee on Saturday mornings?!  I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!

What you will need:

  • 1/4 c coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking soda
  • 3 eggs
  • 2 tsp Cinnamon
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk (almond works too)
  • 1/2 tsp vanilla extract
  • Doughnut pan

 How it’s Done:

  1. Pre-heat to 350
  2. In two, separate bowls, mix all dry ingredients together and then all wet together.
  3. Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
  4. Bake for 15-20 min

 For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)

While the doughnuts are baking… Use a small sauce pan and heat to a boil.

  • 1 tbsp Coconut Oil
  • 2 tbsp butter
  • 3 tbsp coconut sugar
  • a touch or maple syrup
  • pinch of salt

DO not heat, just set aside for now

  • 2 tbsp cream cheese
  1. Stir ingredients (except cream cheese) over heat and bring to a quick boil
  2. Then reduce heat and continue to stir until all ingredients incorporate well.
  3. Pour into heat safe bowl and mix with cream cheese until smooth.  Then set aside.
  4. Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!

Doughnut Recipe Concept from: slimplate.com

Roasted Cumin-Lime Carrots

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What you will need:

  • 1 pound baby carrots with fresh green tops
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime  (I used extra, but I LOVE lime)
  • 1 teaspoon raw honey
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika

How it’s Done:

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots. Toss them on a baking sheet with the olive oil, and zest, honey, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning to deepen in color. Transfer to a plate and sprinkle with the fresh Lime Juice and serve!

 

Concept Credit goes to: http://familystylefood.com/2011/03/roasted-cumin-lime-carrots/

Bacon Baked Avocado

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Honestly, I am not sure what I LOVE more…Bacon or Avocado!  With this recipe, you don’t have to choose and that makes it another favorite at my house.  This was derived from my baked potato cravings…since I limit my starches (potatoes)…I needed something to fill the void!  These work fantastic as a appetizer or as a side dish.

SUPER EASY!!

What you will need:

  • 2 ripe (but firm) Avocados
  • 6-8 strips of cooked Bacon (I prefer thick cut)
  • 1.5 c cheddar cheese
  • Greek yogurt

How it’s Done:

  1. Preheat oven to 400*
  2. Half and pit the Avocados
  3. Cook Bacon (note: I bake mine in the oven – see instructions at the bottom)
  4. Chop Bacon and fill each avocado half as full as possible
  5. Top bacon and avocado with cheese
  6. Bake on a cookie sheet for 10 minutes (or until cheese is bubbly)
  7. Remove and top with Greek Yogurt and serve!

 

Baking Bacon

  • Line a rimmed** cookie sheet. with parchment paper, place strips of bacon on sheet.
  • Turn the oven to 400 degrees and place bacon in oven immediately (do not preheat)
  • Bake for 20-25 min, remove and let cool on paper towels to soak up extra grease

**A rimmed cookie sheet may seem to be common sense BUT you would be surprised!  I have heard of one too many grease fires, and I don’t recommend it!

Cauliflower Crust Pizzettes

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With parties and family gatherings on the horizon this is a great alternative (no grain) “finger food” or appetizer!! 

I’ve made the “cauliflower crust” in the past and I promise that THIS one works…the trick is making sure that the Cauliflower Rice is REALLY, REALLY dry.

What you will need:

Crust:

  • 1 head of cauliflower (cut into small floretts, you should have about 3 cups once processed)
  • 1/2 c of Mozzarella cheese shredded (I used fresh, it was tricky to “shred” but worth the trouble)
  • 1 egg  (I only use Pastured Eggs)
  • 1/2 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • Olive oil

Topping:

  • More shredded Mozzarella
  • Tomato slices (I used what I had, grape tomatoes, sliced thin)
  • Fresh basil

How it’s done:

  1. Preheat oven to 450°F, line cookie sheet with parchment paper, and grease with Olive Oil
  2. Take the raw cauliflower and process it in your blender or food processor (until riced)
  3. Heat large sauce pan (to cook processed cauliflower) of water to boiling, add Cauliflower…let cook for 5-8 min…until tender.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer Cauliflower to a large mixing bowl and let it cool slightly (you don’t want to cook your egg just yet) 
  6. Add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  7. Scoop one tablespoon of cauliflower mixture and drop onto the baking sheet. Pat into a thin round circle about 2-inches wide. Repeat with the remaining mixture.
  8. Cook for about 20 min, or until slightly golden.
  9. Remove from oven and top each pizzette with shredded cheese, tomato slices.

10. Broil until the cheese melts and the tomatos are slightly roasted (3-5 min)

11. Remove from oven, let them cool (5 min), top with fresh basil…and Serve!

Recipe inspiration from : www.theironyou.com

Sautéed Cauliflower and Homemade Tahini Sauce

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Are you looking for a different way to serve Cauliflower??  Then you MUST check out this Middle Eastern Classic!! 

I fell in love with these flavors while living in NYC…there was a guy at a middle eastern convenience store that made these Fried Cauliflower wraps for me on a weekly basis.  It was heaven!  So when I found these recipes I was thrilled!!!  This Tahini sauce is amazing, so I ALWAYS double the recipe to ensure there are leftovers!

Cauliflower

  • 1 head of Cauliflower, cut/broken into bite size pieces
  • 1 tbsp pine nuts
  • Olive Oil

Tahini Sauce

  • ½ c. tahini (sesame seed paste)
  • 4 lg cloves of garlic
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • ¼ c. lemon juice
  • 1 tsp parsley (fine chop)

Caramelized Onions

  • 2 medium yellow onions sliced very thin (I use a mandolin slicer)
  • Olive oil
  • Butter

NOTE: In my cooking, I use stainless steel exclusively, and I have to warn you…you cannot be afraid to BURN your pan.  I have been fortunate, and have always been able to get mine clean & shinny again…but it can get pretty scorched.

  1. Clean and chop cauliflower then set aside
  2. Combine with mortar & pestle (or a food processor) garlic and tahini.  Add oil, lemon juice, and a tablespoon of warm water.(I like the tahini thick since it is going over hot cauliflower…but you can add more warm water until you get the desired consistency.)  Mix in parsley and set aside.
  3. In a large pan, add oil, enough to cover the bottom of the pan.  (Heat until oil sizzles when you add a drop of water)
  4. Add cauliflower to pan with med heat, tossing occasionally…you want to get some color on the florets.  When al dente, add pine nuts, cook for 1 minute and remove from heat into large bowl.
  5. Add the tahini sauce to the florets and set aside, I keep mine in the microwave so that it stays warm (one of the few things I use it for)
  6. Next add about 3 tbsp of butter and 2 tbsp of olive oil to pan (I use the same pan the cauliflower was just in)  Heat until butter sizzles and add in the Onions
  7. Mix the Onions and butter/oil together so that they are well coated,  turn heat to Med/High.  Process takes 15-20 min, Resist the urge to stir the onions, you want them to burn slightly.
  8. Once at desired consistency, remove from pan to a paper towel lined plate, pat off excess oil and add to the Cauliflower.  SERVE immediately

Recipe Inspiration from:

Hollyshelpings.com