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:
- Wash, and trim the tops off the Persimmons. The roughly quarter, removing any hard seeds, and add to the slow cooker.
- Juice the Lemon over the top of the Persimmons, give them a stir to ensure even distribution.
- Cook on High for 2 Hours
- After the 2 hrs, roughly mash the Persimmons and add the rest of your ingredients.
- Cook on Low, for 8 hrs (or overnight) If possible stir every couple of hours.
- Once complete, remove from the Slow Cooker and allow to cool completely.
- Add to Blender, if using a standard blender work in small batches, Pulse them Puree until a smooth consistency is achieved
- 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!
I am always looking for a good soup and this one is a winner! I had not worked with Wild Rice before this and I was pleasantly surprised…it’s a fantastic “add” to any soup.
What you will need:
- 1/2 cup Butter
- 1 finley chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 3/4 lb thin sliced mushrooms
- 1/3 cup coconut flour
- 6 cups of chicken broth
- 2.5 cups of cooked wild rice
- 2 chicken breast, cooked and shredded
- 1 Tsp Salt
- 1/2 tsp curry powder
- 1/2 tsp mustard powder
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
- 3 tbsp dry sherry
- 1.5 cups heavy cream (amount can be to taste)
How it’s done:
- Melt butter in a large saucepan over medium heat. Stir in onion, celery,& carrots; sauté for 5 min. Then add mushrooms, sauté for 2 more minutes.
- Add flour gradually, stir well. Gradually pour in the chicken broth, stirring constantly, until added. Bring just to boil, reduce heat to low and let simmer
- Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground pepper, and sherry.
- Allow it to heat thru, then pour in cream.
- Let simmer for 1 hr (DO NOT let it boil or your roux will break)
This is one of my favorite recipes from one of my favorite Aunts! I typically like to use Tulip Baking Cups for larger muffins, the recipe below makes aprox 18 large muffins.
What you will need:
- 1/2 cup of butter (softened)
- 1 cups of sugar (coconut sugar can be substituted)
- 2 eggs
- 4 ripe bananas (mashed well)
- 2 cups of Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Milk chocolate chips
- 1 cup of Dark or Semi-sweet chocolate chips
How it’s Done:
- Pre-heat to 350
- Dry Mixture: Mix flour, soda and salt – set aside
- Mix melted butter, sugar
- Then add eggs – mix well.
- Add bananas
- Into wet mixture, add the dry mixture. Mix about 75% and add in the chips, ONLY mix until blended, DO NOT OVER MIX
- Fill baking cups 3/4 full as they will rise
- Bake 20-25 min – or until the tops are beginning to lightly brown
This is the dish that used to make me miss potatoes like CRAZY…until I found that this works so well! It is a Fantastic cold weather dish, although I am pretty sure I made it 3 times this summer! We love it! Legumes and all!! (gotta cheat sometimes, right?)
What you will need:
- 8 oz Grass fed Butter (I use Kerrygold)
- 2 lbs Grass fed Ground Beef or Bison
- 2 c. Fresh Peas (yes, these are legumes…we make an exception on this dish)
- 3 Heads of cauliflower
- 1 yellow or white onion
- Yellow Cheddar cheese (grass fed)
- 1 tbsp EVOO
How it’s Done:
Preheat 350 degrees
- Make Cauliflower Mash: rinse and cut cauliflower, steam until VERY tender. If you are short on time you can mash these by hand. I will add salt to taste and about 4-5 oz of butter to them as I mash. IF you have time to let them cool a bit I will “mash” them in my Blendtec…just creates a smoother texture. Both ways taste GREAT!
- In a large frying pan add oil, chopped onion, & ground beef. Only cook Ground beef about 75% of way…you should still see a bit of pink. Drain meat of grease, set aside.
- I usually just wipe down the same pan … add the remaining butter and peas. I sauté them for about 5-7 minutes. You basically just want to get them a little soft. Drain off excess butter.
- In a 3 qt Corningware dish I layer: The ground beef & onion, the peas, then cauliflower mash.
- Bake for 30-35 min. The edges with slightly brown and pull from the sides of the dish. I shred the cheddar cheese and sprinkle on top generously and bake for an additional 5-10 min … until I like the way it looks 🙂
- Let in sit for at least 5 minutes, contents will be VERY hot!