I love the Indian chikoo which is apparently the same family (if not the same) as sapote, and have yet to encounter sapotes either on the east or the west coast. Maybe I’m just not looking in the right season.
(A friend convinced me to try persimmon by describing it as a cross between a chikoo and a mango, and she had the right hook. Meanwhile - haven’t seen persimmons around here yet though I check every time I pass a fruit stand.)
There’s such a brief window between unripe, perfect, and over in both fruits.
It’s an old article, so maybe they’re being grown more now? H-Mart would be the place to find them, that’s where the best persimmons and Asian pears - near me anyway - show up too.
Here’s the onion-dill-cottage-cheese bread from the DAK bread machine (R2D2) that I made recently using the usual method. The flavor was definitely milder than I remember, the loaf much bigger than what the little machine made before and the crumb was nice. It must be toasted and slathered with butter to be enjoyed. Don’t know if I’ll ever make it again, but at least I was able to see the conventionally
It was Sunshine’s birthday, yesterday. She requested a homemade chocolate cake with (Betty Crocker) chocolate icing, so that is what I made. All in all, she had a nice birthday.
I used partially-frozen, cultivated berries. The recipe made enough for a 12-well muffin tin filled to the top, and the pan took close to 30 minutes to bake. YMMV depending on the size and temp of your berries.
We liked this, and I would make this again. I am tempted to try making them in my hamburger bun pan for a bigger serving size.
Last night I made apple crisp to make a dent in the bounty from our orchard trip a few weeks ago. The topping is oats, almond flour, brown sugar, and butter - basically the same topping as a peach crisp I made over the summer. I think the apples were Jonagold, Empire, and Macoun. (This is tonight’s serving of leftovers.) I prefer my MIL’s flour-based topping so may try that next time with a gf flour blend.
Brown rice and sorghum bread, which is currently the fan fave on a gluten-free bread baking group I’m in on Facebook. It was very easy (aside from having to weigh 125g of egg whites - which was more than 3 but less than 4, grrr) and rose nicely. However, it stuck to the bottom of the pan and is really ugly-broken now. I’ll slice it tomorrow and see how it tastes.
My first attempt at a pumpkin pie fully from scratch. Loved the filling (from Bon Appetit), but botched the crust. It’s my ususal crust recipe, so that wasn’t the issue. I think I should have chilled (or frozen) the raw crust after laying it in the pan. As it were, the butter melted and I didn’t get a good, flaky texture. There was so much slump after the par-baking, that I was afraid it wouldn’t hold all the filling. I put in roughly half, and baked off the other half of the filling as a “pudding”.
I’ll know better next go around. One thing I did learn is that I like a pumpkin pie with less filling. I might try baking a shallow one in a tart pan (assuming I get the crust nailed down).
Variations on blackberry/ pear cakes, this is adapted from the Pear/Yogurt cake in Gateau, page 10. I guess it’s an understatement to say it’s one of my favorite cakes in the book as I’ve made it multiple times with various fruits. This was reduced in size , and diced, rather than sliced pears along with quartered blackberries were the toppings. The cake stays well and makes an admirable breakfast!
A soft fine crumb with a thin crisp edge, we had it with a scoop of sour cream.
After struggling with crust for pumpkin pie, I switched to a press-in ginger cookie (or similar) crust. There’s something I didn’t like about a standard pie crust with pumpkin custard, something textural I couldn’t quite put my finger on….
