Che Fico's Persimmon Butter

Persimmon Butter

Persimmons have a unique flavor.  If you ask someone who has eaten one, you may get several different answers.  However they tend to taste like a hybrid of an apricot and a tomato.  As they ripen, they tend to take on a honey like sweetness.

Ingredients:

2 1/2 pounds Fuyu Persimmons. (the riper the better)

1 cup unsalted butter

4 ounces plus one Bourbon

4 ounces maple syrup

1 vanilla bean cut in half and scraped

1 1/2 tablespoon course sea salt 

2 cups heavy whipping cream

1 ounce lemon juice
Directions:
Wash, hull and peel the Persimmons                                                  

Cut each persimmon into quarters and use the tip of the knives to remove any seeds.    Slice the persimmon into thin even slices.

Add the butter and sliced persimmon to a cold saucepan and turn the heat to medium-high.

Add the maple syrup, 4 ounces Bourbon, the scraped vanilla and its bean pod and 1/2 tablespoon salt to the pot.  Cook for 10 minutes  stirring constantly.  The persimmons should be soft and start to melt in the pot.

Add heavy whipping cream and stir constantly until the mixture has thickened. 

Turn the heat off and continue stirring until the creamed melted persimmons are homogenized.  You should not be able to see any fat from the butter on the surface of the cream mixture.

Remove the vanilla pod and discard it.

Put the mixture in a food processor and blend 

Add the remaining 1 tablespoon salt and 1 ounce bourbon and lemon juice.  Taste and adjust the seasonings to your preference.

Store in Mason jars or Tupperware.

*Serving suggestions:  Spread on toast, or pancakes, or add to oatmeal.

Wine Spectator,  12/15/2024

Spiced Pecan Butter Spread

 

Gingerbread Pecan Butter

I received a jar of this spread maybe two years ago at holiday time. It definitely was enjoyed. When I went to the company website to order, it was marked "out of stock". Last week while visiting my daughter, I found it at a favorite little store carrying organic foods. I purchased three jars at 14.99 each. Following my return home the thought 

occurred to me that I have made almond butter, why couldn't I make Pecan Butter.  

I checked the listed ingredients:

organic pecans

organic cashews

organic coconut sugar

organic cinnamon 

organic ginger

organic cloves

himalayan pink salt

I will experiment with the following ingredients and tweak them until I I think I have a close copy.

1 lb. toasted pecans

?organic coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon cloves
1/4 teaspoon ground nutmeg

1/4 - 1/2 teaspoon salt

My Directions:

Heat a non-stick skillet over a medium low heat.  Pecans will burn easy so keep a watchful eye.  Give an occasional shake to the skillet and stir the pecans.  Continue until all pecans are lightly toasted about 4 to 8 minutes.

Allow the pecans to cool before proceeding.

Blend the spices in a small dish.

Place the pecans in a food processor. (Notice I am not adding cashews)

Process until the results are a smooth spreadable butter.  Add the spices and continue to mix until well blended.

I have a ? before the ingredient coconut sugar.  I will use cane sugar if needed.  Taste before adding sugar.

 

If you try this recipe before my three jars are used, please post your results or suggestions.  

Grilled Bread With Cottage Cheese Ranch And Hot Honey

                                                       

Grilled Bread With Cottage

Cheese Ranch and Hot Honey

Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads.  Serves 6 with leftover dip

Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling

Directions:
Preheat grill to high, about 450°F (232°C).

Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.

Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.

Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.

Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.

Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip

Spiced Miso Brown Butter Spread

 

Spiced Miso Brown Butter Spread

Spiced Miso Brown ButterBrown butter adds a gorgeous nuttiness to this condiment, while miso, a traditional Japanese fermented paste, brings some much-needed umami and a salty element to the drink. Find it at grocery, gourmet and Asian food stores.
Ingredients:
1/2 cup (125 mL) butter
1/2 cup (125 mL) brown sugar
1 tbsp (15 mL) white miso
1/2 tsp (2 mL) vanilla extract
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) freshly grated nutmeg
1/4 tsp (1 mL) ground ginger
Directions:
Add butter to a small saucepan over medium-low heat. Let the butter melt and heat until it starts to foam (about 15 to 20 minutes). Swirl often, removing from heat once the butter turns a light brown and has a nutty aroma. Let butter cool and place it in the fridge to solidify.

Once butter is cooled and solidified but still soft, add to a medium bowl with brown sugar. Using an electric or hand mixer, whip until butter and sugar are fully creamed. Add miso, vanilla, cinnamon, nutmeg and ginger and mix until thoroughly combined.

Divide into airtight glass gifting jars. Keeps in the refrigerator for up to 3 weeks.  Makes approximately 3/4 cup (175 mL)

Gifting Tip:  To gift, package the butter in an airtight glass jar like a mini Mason jar. Tie a tablespoon for measuring and stirring with ribbon around the jar or bottle as an extra garnish. Whichever rum you choose, include instructions to add 2 oz rum, 2 tbsp (30 mL) of the butter plus around 4 oz boiling water, or to taste, for each serving of Hot Buttered Rum. 

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Easy Hazelnut Chocolate Spread.  Dangerously easy to make, this legendary chocolate-nut butter from Italy is a year-round favourite and the quickest DIY foodie gift. You can make it vegan by swapping in dairy-free dark chocolate for milk chocolate.

Ingredients:

1 1/2 cups (375 mL) hazelnuts, about 8 oz. (225 g)
3/4 cup (175 mL) icing sugar
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsp (30 mL) vegetable oil or melted coconut oil
1 1/2 tsp (7 mL) pure vanilla extract
3/4 tsp (4 mL) Diamond Crystal kosher salt or scant 1/2 tsp (2 mL) table salt
6 oz (170 g) milk chocolate, chopped, melted

Directions:

Preheat oven to 350°F (177°C).

Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to blister, 11 to 13 minutes. Let cool enough to handle, about 5 minutes.

Using hands, rub hazelnuts to release skins. Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a highspeed blender or food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes.

Scrape down bowl; add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2-cup (500 mL) glass jar. Cover and store in a cool, dark cupboard for up to 2 weeks or refrigerate for up to 2 months. (If refrigerated, bring to room temperature before serving.)

Makes 1 3/4 cups (425 mL)

How To Make Passion Fruit Jam

Passiflora edulis is a vine species of passion flower that is native to southern Brazil through Paraguay and northern Argentina. Its common names include passion fruit or passionfruit, maracujá maracuyá or parcha, grenadille or fruit de la passion or lilikoʻi and mburu

To separate pulp from the seeds, place in a Vita-Mix on a 1 or 2 setting and a low speed.  The whirling will separate for you.  Let set for about 10 minutes and the seeds sink to the bottom.  If you don't make the Jam, visiting the blog was worth learning this Tip!

How to Make Passion Fruit Jam 

By A.J. Andrews,  Prepping the Passion
Ingredients:
Use 1/2 cup of sugar per 1 cup of pulp for light sweetness and equal parts pulp and sugar for heavy sweetness.

Stir the pulp and sugar together and set the heat to medium-high.

Place a couple of metal spoons in the freezer to test the jam later.

Bring the passion-fruit pulp to a boil over medium-high heat. The time it takes the passion fruit to gelatinize and thicken varies, but you can expect it to take 8 to 12 minutes, depending on the amount of water left over from softening the pulp.

Stir the jam frequently as it boils and test to see if it has set after 8 minutes.

Dip a chilled spoon in the passion fruit and run your finger though it on the backside; if the jam doesn't run, it's ready to finish.

Taste the jam when you test it and adjust the taste with lemon juice or sugar as needed.

Yield: the number of cups of juice equals the amount of jelly the recipe yields.

Scoop seeds.  A grapefruit spoon will work best.

Passion-fruit jam derives most of its body, and its pectin, from its pulp, not its skin. The pulp doesn't release from the skins easily unless you soften the fruits in simmering water for about 30 to 45 minutes; the skin and pulp turns almost translucent when it's ready. Slice the passion fruits in half and scoop out the seeds before simmering them; reserve the seeds to incorporate into the jam later.

Mashin' the Passion

You have to mash the passion fruit with the skins to extract the pectin. Running the softened fruit though a food mill works best because the screen traps the skins and lets the pulp through unimpeded. If you don't have a food mill, use a fork or potato masher to mash the passion fruit and press the mixture through a strainer and into a heavy-bottomed saucepan using a spoon or spatula. If you don't want the seeds in the finished jam, add them to the pulp before you mash it; the mill or strainer will prevent them entering the saucepan. If you want seeds, add them to the saucepan after you add the mashed fruit.

Heated With Passion

Sweeten the passion fruit with granulated sugar for best results. When heated, sucrose effectively activates the pectin and gelatinizes the pulp to a jam consistency. Use 1/2 cup of sugar per 1 cup of pulp for light sweetness and equal parts pulp and sugar for heavy sweetness. Stir the pulp and sugar together and set the heat to medium-high. Place a couple of metal spoons in the freezer to test the jam later.

Testing Your Passion

Bring the passion-fruit pulp to a boil over medium-high heat. The time it takes the passion fruit to gelatinize and thicken varies, but you can expect it to take 8 to 12 minutes, depending on the amount of water left over from softening the pulp. Stir the jam frequently as it boils and test to see if it has set after 8 minutes. Dip a chilled spoon in the passion fruit and run your finger though it on the backside; if the jam doesn't run, it's ready to finish. Taste the jam when you test it and adjust the taste with lemon juice or sugar as needed.

Nut And Seed Butter

Nut and Seed Butter

Yield:  3 cups

Ingredients:

2 cups raw almonds, toasted

1 cup toasted unsalted sunflower seeds

1/4 cup macadamia oil

1/2 teaspoon salt

-------

1/2 cup pumpkin seeds

1/2 cup walnuts

1/4 chia seeds

2 tablespoons flaxseed meal

Directions:

Preheat oven to 350 degrees.

Place 2 cups almonds in a single layer on a baking sheet.  Place the almonds in the oven and toast them for 15 minutes, moving them around a few times.

Allow the almonds to cool until they can be safely handled with bare hands, then transfer them to the bowl of you food processor, then add the sunflower seeds and the macadamia nuts, as well as the macadamia oil and salt.

Process for a total of 10 to 15 minutes, stopping to scrape the sides from time to time, until the butter becomes very smooth and creamy and fairly runny in consistency. 

Add the pumpkin seeds and walnuts and process until the nuts are reduced to tiny pieces.

Add the chis seeds and flax seed meal and resume processing until just incorporated.

Transfer to clean air tight glass jar and keep in a cool dry place for up to a few months.

Sunflower Seed Butter

Sunflower Seed Butter

This is an excellent substitute for those with a nut allergy.  Taste is very much like Almond Butter

Ingredients:

3 cups raw hulled sunflower seeds

1/4 cup coconut sugar

2 tablespoons virgin coconut oil, softened

Pinch of fine sea salt

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1 vanilla bean scraped OR 1/4 teaspoon 

   vanilla powder

Directions:

Preheat the oven to 325*F.  Line a large baking sheet with parchment paper and spread the seeds in an even layer.  Roast 9 to 12 minutes, until some of the seeds are lightly golden.  Let cool a few minutes before using.

In a high speed blender, grind the sugar into a powder.  Leave the lid on and set aside so the dust can settle.

Spoon the seeds into a heavy-duty food processor.  When you have the last 1/2 left lift the parchment and funnel the seeds into the food processor.

Process the seeds for a few minutes, stopping to scrape the sides down the bowl every minute.  They will look powdery and dry at this point.  Keep your feed tube open for steam to escape.

Add the coconut oil and process a couple minutes more.  The butter will clump together into a large ball and start rattling around the bowl for a bit.  The ball will eventually break down into butter again.  Stop to scrape down the bowl as needed.

Add in the ground sugar, salt, and cinnamon.  Process for a few minutes more, until smooth.  With the motor running, slowly stream in the vanilla extract.  Add the vanilla bean seeds, if using.  You can add a touch more oil if you need more to thin out the butter (but do NOT add water or liquid sweetener.)  I process 9 to 12 minutes but timing will vary based on your food processor and texture preference.

Beer Cheese

Beer Cheese Spread

Ingredients:
1 (12-ounce) bottle Pilsner beer
kosher salt, to taste
1 pound sharp cheddar cheese, grated
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon yellow mustard powder
1 garlic clove, grated
hot sauce to taste
sourdough, crackers, and radishes, to serve

Directions:

Start by warming the beer in a small pan with a pinch of salt.  Bring to a boil to flatten the beer, then set aside to cool.

Place the cheddar cheese in the bowl of a food processor or a blender.  With the motor running slowly pour in the beer.  Process until it is the consistency of hummus.  You probably will not need all of the beer.

Add the spices, garlic, mustard, and peppers and a plug of hot sauce.  It may seem loose but as it chills it will tighten up to a spread.

After an hour or so it will be ready to go.  It really is best after a day when the spices will have time to mellow.  It will keep refrigerated up to 2 weeks.

To serve, remove from the refrigerator 20 minutes prior to serving to take off some of the chill and spoon into a ramekin.  Serve with thick slices of toasted sourdough bread coated with olive oil, Ritz crackers, a few dill pickled radishes and some raw garlic cloves to rub on the toast.  Some cold beers are the recommended beverage.

Macadamia White Chocolate And Maple Spread

                                          

Macadamia White Chocolate And Maple Spread

Serves: Approx. 2½ cups
Ingredients:
1 cup (150g | 5.25oz) raw macadamia nuts
1 cup (150g | 5.25oz) raw cashew pieces
½ cup (70g | 2.5oz ) finely chopped cacao butter
1-1/2 cup (115g | 4oz) pure maple sugar flakes or pure maple sugar
1 cup (240ml) pure maple syrup
½ tsp Himalayan salt
1 vanilla bean, seeds scraped

Directions:
Put the macadamia nuts, cashew pieces and cacao butter into your High-Speed Blender container.
Process for about 1 minute total, slowly increasing the speed and stopping to scrape the sides at least once, until the butter starts to get creamy. 

Add maple sugar, salt and vanilla seeds and resume processing, again increasing the speed progessively, until your spread becomes really creamy, about 2 to 3 minutes total. You may want to scrape the sides a few times, just to make sure you get all the bits and pieces mixed in. 

With the motor running on low-medium speed, add the maple syrup through the feeding hole. Once all the syrup has been added, increase the speed to high and let the spread spin for 1 minute, until really super smooth, creamy and dreamy. 

Transfer your finished butter to a half-pint glass jar and garnish with a generous pinch of pure maple sugar flakes. 

If at all possible, let your maple spread rest for at least 24 hours, to allow flavors to meld and fully develop.

Maple Cinnamon Almond Butter

Maple Cinnamon Almond Butter 
with Hemp, Flax, and Chia Seed

Maple Cinnamon Almond Butter 

with Hemp, Flax, and Chia Seed

I try to incorporate as many grains as possible in my diet after reading an article several years ago. The Harvard Medical School published that most diets are Niacin deficient due to insufficient use of grains. Reap the benefits of no cholesterol with a nut butter. Serve on bread or with apple slices. This recipe comes from the blog "Oh She Glows". Use a food processor not a Vita Mix to process until smooth as it must be frequently stirred. This is so well worth the ingredients as it is delicious.

*

Ingredients:
2 cup raw almonds
2 Tbsp whole flax seeds
2 Tbsp hemp seeds
1 Tbsp chia seeds
3 Tbsp pure maple syrup
1 tsp ground cinnamon
1/2 tsp kosher salt, or to taste
1 1/2 tsp pure vanilla extract

*

Directions:
1. Preheat oven to 300F. Line a baking sheet with parchment or a non-stick mat. In a large bowl, mix together the almonds, flax seeds, hemp seeds, chia seeds, and maple syrup. Spread out almond mixture onto baking sheet and bake for 30 minutes, stirring once half way through.


2. Remove from oven and allow the almond mixture to cool for a few minutes before placing into a food processor. Process for about 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture will be very drippy and smooth when ready. Add in the vanilla, salt, and cinnamon and process until mixed well.


3. Remove the almond butter from the processor. If you’d like crunchy almond butter, add some almonds (~1/2 cup?) into the (now empty) processor and process until chunky. Stir the chunky almonds into the almond butter. Makes 1 and 1/4 cups or a bit more depending on how much you lick the bowl.
Yield: 1 1/4 cup.

Adapted from Ashley and inspired by Naturally Nutty’s.

Walnut-Pepper Spread

Walnut-Pepper Spread

Wanting to get organized for a party or just an evening around the fireplace with family? This is a great make ahead spread which allows the flavors to develop.

***

Ingredients:

Pulse: 2 cups toasted english walnuts

1/4 cup olive oil

1/4 cup walnut oil

2 tablespoons lemon juice

2 teaspoons honey

1 teaspoon salt

1/2 teaspoon red pepper flakes

*

Transfer to a bowl:

Mix in: 1 chopped toasted red bell pepper

1/4 cup chopped parsley

***

Make one day prior. Refrigerate for at least 24 hours. Bring to room temperature before serving with crackers.

Homemade Nutella

Homemade Nutella

Eighteen years ago I made my first trip to Italy. Our daughter Mary introduced me to Nutella, the chocolate hazelnut spread. Hazelnut anything quickly becomes a favorite of mine! I remember toting home several jars to give to friends. I really thought I found something unique and certainly something they would never find in an area grocery store. A few years later I learned it was very available in area stores.

***

Ingredients:

1 cup hazelnuts

1/4 cup cocoa powder

5 Tablespoons agave nectar

1 Tablespoon vanilla

1 Tablespoon Hazelnut oil

pinch salt

***

Directions:

Roast hazelnuts in a 350 degree oven 8 to 10 minutes until nuts smell fragrant and skins appear cracked. Place hazelnuts in a towel and cover to rest and cool. Rub nuts with towel to remove skins from the nuts.

Place nuts in food processor and process until a smooth paste forms, about 5 minutes, scraping sides as needed.

Add remaining ingredients and blend until smooth. Place in a jar with tight fitting lid and place in refrigerator. Allow to warm to room temp. prior to serving. Makes 1 1/2 cups.