Drunken Grapes

Here's a "Simple Saturday" recipe that is perfect for a quick party appetizer and can be casual or elegant depending on how you serve it. I'd caution against drinking during prep; You do want to be able to answer the door when your guests arrive, heh heh.

Drunken Grapes w/Goat Cheese
Recipe:

1 bunch seedless grapes (green, red, or globe)
1 Package of Goat Cheese
1/4 cup Pecans (toasted and chopped small)
2 cups (or more) Bourbon
*optional - dash of fresh grated nutmeg
Marinade the grapes in Bourbon for at least 6 hours, but up to 2 days

Roll the goat cheese into several balls about 1 inch in diameter
Roll the goat cheese balls in the toasted, chopped pecans (optional: that have been mixed with a dash of nutmeg)
On a small tray, heat the goat cheese pecan balls at 300F for about 3-5 minutes just til warm
Using garnish toothpicks, skewer one grape and then one warm goat cheese ball at a time, then place on a serving platter.



This simple appetizer is packed with flavor and folks love them. Make plenty.

WOULD I FUYU? Persimmon Rum Raisin Bread Pudding

Here's how it started:

Me (to myself)

Wow, it's already time for the "Lets Lunch Bunch" posting and it's supposed to be
a Fall Dessert. (pause) Man, I love Persimmons. (pause) I could use a drink. (BOING!)

Fuyu Persimmon Rum Raisin Bread Pudding

Yeah, maybe it was a little more involved than that, but honestly this time of year, I'm so in love with these squatty little orange/yellow babies. Fuyu Persimmons taste like a Pumpkin, a Pear, and a crisp Apple got together and...and...you know, what ever Fall Fruit would do.

Now, maybe you are reading this and thinking:

YOU (to yourself)
Is she out of her mind? I tasted a Persimmon once and it turned my mouth inside out!!

Well, guess what - you probably ate a different kind, another species of Persimmon. There are many varieties, but mainly TWO to be aware of when eating or cooking with them.

FUYU - are glossy orange/yellow and kinda squat like a tiny pumpkin. They can be eaten right off the tree like an apple, and they're sweet and crisp like a pear. These Persimmons are fantastic sliced in a salad, or sliced and dried in a low heat oven for a few hours to make Persimmon Chips, or cubed and cooked into a jam, or caramelized and baked into this delicious cozy Bread Pudding.

HACHIYA - are deep orange, shaped like an acorn and are a bit heavier and packed with tannin (the stuff that will suck the moisture out of your mouth if taken in too big a dose). When these gorgeous orbs are RIPE; meaning soft like a water balloon and almost ready to pop - Oh Momma, they are sweet and juicy and lusciously rich in vitamins, fiber and potential. Some people just freeze Hachiya Persimmons - then thaw for a short time - slice them open and scoop/eat with a spoon like the easiest cup of sorbet you'll ever have. If you happen to find a good buy at the Farmer's Market on Hachiya Persimmons, but they're not ripe yet; put them in a bag with an apple or banana and they'll move right into pudding-like ripeness in no time.

You will not find a more beautiful fruit than a FUYU - Starburst in the middle, almost liquid orange, no need to peel and naturally sweet. These guys are grown mostly in China, although Brazil and Japan also produce them. The domestic crop is almost completely produced in California (during the months of October through December). Since Persimmons are an Autumn treat they pair really well with dried fruits like raisins and figs. They also taste great with nuts and cheeses. Almost anywhere you could use an apple, you could use a Fuyu Persimmon; tarts, pies, pancakes, salads, chutneys or just sliced and baked with a sprinkling of brown sugar and cinnamon. And, of course, if the hot toddy ingredient: Spiced Rum is nearby for some reason, throw that into the mix.

Keep your Persimmons at room temp. whenever possible. Putting them in the refrigerator actually makes them go bad faster. The season is not very long for these lovelies, so I hope you'll have the chance to try this recipe. If not, try it with nice firm apples and substitute Calvados for the Rum.

Wanna hear a confession?
Time: A few days ago:

ME (to myself)
Well, I have the pictures so I could just eat the Persimmon Bread Pudding now, right?

Cut to: a few hours later

ME (to myself)

Wow, did I eat both of those ?!?

The #LetsLunch bunch started on twitter a few months ago when Cheryl at Tiger In the Kitchen and Elise at CowgirlChef decided to do a lunch theme together and then post about it. Right away, a bunch of us joined in the virtual lunch events each month. Check out the great Fall Desserts presented to you at these fine locations:

Cosmic Cowgirl
Geo Fooding
Bon Vivant
Free Range Cookie


PERSIMMON RUM RAISIN BREAD PUDDING:

4 cups diced Fuyu Persimmon
1/4 cup melted butter
6 slices of dry or toasted bread in large cubes
1/2 cup raisins - soaking in rum to cover for at least 1 hour
1 cup milk
1 cup cream
2 eggs
dash of cinnamon

Mix all dairy with dash of cinnamon and eggs in a large bowl. Drop in the cubes of bread to soak while prepping persimmons.

Saute Persimmons in butter on low/med. heat til softened.
Drain raisins and add them to pan. Mix thoroughly.
In a large bowl, gently whip eggs and add the Persimmon mixture all together. Fold over several times and pour into 6 ramekins or 1 large pan (approx. 8x8)
Bake in a Bain Marie for 30-40 minutes at 375F.

Cool and slice or serve from dish.

This can be held for 1 day in refrigerator. Re-heat in oven 300F for a few minutes, then put under broiler for browning the top, but watch carefully.

Chillin' It With Herbs

I'm HOT. I wish that was my self confidence showing up, but it's more about this summer's temperatures. Herbs are my air-conditioner for the soul. FRUIT and HERB SALSA

The farmer's market is teeming with the colors and fragrance of chocolate mint, lavender, sweet basil, wild oregano, and field chives. Sometimes I'll put a shallow wide-mouthed vase of those natural room atomizers in the window just to give the hot air a lift. And when I say "hot air" it's not coincidence that the window is near my husband's chair (I'm kidding, he's a doll.) At this time of year, I can't help but think of food combos that are simple, fresh, and give my inside the feeling that a run-in-the-sprinklers can do for the outside of me. HERBS can give that quality to almost any course, but especially to melons. There are so many varieties of melons out there. I hope you'll try this Fruit and Herb Salsa with several different kinds of melons; each one gives it a slightly different flavor profile. Also, you can vary the herbs for fun and convenience. I served this Fruit and Herb Salsa as a side to a light sandwich lunch, and also as a balancing act to a hot rice entree for a dinner. Herbs have been used since time began and documented since 3000BC. Their origins are listed from China, India, Greece, Rome, Egypt and Africa. Over the centuries, they have been used for luck, to ward off diseases, heal sores, keep away ghosts, clear up thunderstorms, stay awake during day-long church sermons, improve fidelity, and for bathing in before going into battle. For myself, I appreciate them as a food that also works as preventative medicine: an all natural way of cleansing and keeping our bodies in tune with nature. Before it starts to sound like I've been smoking them instead of eating them, here are a few fun facts about herbs, and a few ways to use them with other foods. Also, a good book on herbs that I've enjoyed is by Maida Silverman, A City Herbal.

***
Coriander is the seed of the plant, whose leaves are called Cilantro
Oregano is Wild Marjoram
Bay leaves were what the Regular Folks in Ancient Rome bathed in. Roses are what the Rich Folks in Ancient Rome bathed in - thus the term "came out smelling like roses".


Arugula is a nutty herb that gives salads a woodsy taste and is also a great addition for pesto.
Mint can be blended into smoothies, chopped and sprinkled over rice, or crushed and added to drinks.
Rosemary sprigs can be added to a pan of potatoes for roasting, or stuffed inside cuts on a lamb roast before roasting or added to a vinegar or oil for flavor infusions.
Dill is excellent in egg dishes, including a great way to add some zip to your egg salad.

Mints, Thyme, Tarragon, Lavender, Rosemary, Basil, Lemongrass, and Parsley are nice herbs to use in water infusions with citrus fruits, cucumbers, or melons. HERBAL and LEMON WATER

Herbal Water is a quick and really inexpensive way to give yourself a Spa-quality refreshment right out of your own refrigerator. Use a glass bottle for the best chill. Wash your own selection of herbs and add a few citrus slices. Add water and chill in the refrigerator for at least an hour, but will keep for days. Makes a beautiful decanter on your table or picnic, and the kids will love pulling this out for a chilled drink. Refill as it goes and you'll always have this on hand for your guests, but especially for yourself.
After-all, YOU are hot.
HERB and FRUIT SALSA

1 cup of cubed Melon
1/2 cup halved seedless grapes
1 Tbls. of each herb: (ie... parsley, dill, tarragon, chives, cilantro, basil, mint.) to taste
1 tsp. honey (optional)

Mix together in a bowl, chill well.
For serving, scoop mixture into a ramekin, press lightly with a spoon and turn over onto serving plate. Lift ramekin off carefully.
Garnish with sprigs of herbs used in salsa.