Makes 1 1/2 cups
-1 lb. Fuyu persimmons, peeled, seeded, & diced small
(~3 medium persimmons)
-1/4 c. minced onion
-1 t. minced garlic
-1/2 t. minced ginger
-1 T. minced cilantro
-2 T. Meyer lemon juice
-1/4 t. salt
Peel, seed, and dice the persimmons into small pieces.
Mix all the rest of the ingredients in a medium sized bowl.
Taste and adjust the salt and lemon juice to taste. If you
are using Eureka lemons instead of Meyer, you may want
to add a bit more juice.
Cover and refrigerate for 30 minutes before serving to
allow the flavors to meld. Enjoy!
From mypantryshelf.com, 12/12
Serves 4 to 6
-2 large fennel bulbs, stems and leaves trimmed
-2 c. chopped fresh flat-leaf parsley (about 1 large bunch)
-2 t. minced Meyer lemon zest
-3 T. extra-virgin olive oil
-Salt and freshly ground black pepper
-1/4 c. shaved dry Jack or other grating cheese
Cut the fennel bulbs in half lengthwise and cut out and discard any tough core portion. Using a mandoline fitted with the slicing blade, and with the hand guard in place, or using a sharp knife, thinly slice each half lengthwise.
Combine the fennel, parsley, and lemon zest in a salad bowl. Drizzle with the olive oil and lemon juice and toss to combine.
Season with salt and pepper, keeping in mind the cheese will add saltiness, and toss again.
Scatter the cheese over the top and serve. Enjoy!
From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006… Read the rest
-1 partially baked 9-inch Great Unshrinkable Tart Shell, or your favorite sweet tart shell
-1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried*
-1 1/2 cups (300 grams) sugar
-1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
-4 large eggs
-2 tablespoons (14 grams) cornstarch
-1/4 teaspoon table salt
Center a rack in the oven and preheat the oven 350°F (165´C). Place the tart shell on a baking sheet, which you can line with foil or parchment paper to make any spills a breeze to clean up.
Slice the lemon into thin wheels, remove any seeds, and toss the rounds — lemon flesh and peel — sugar and chunks of butter into the container of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth.
Pour into prepared tart shell. It will fill it completely but if due to slight variances in tart pans, egg sizes, lemon sizes or crust thickness, you have too much, do not pour it past the top of of your crust or it will become difficult to unmold later.
Bake for 35 to 40 minutes or until the filling is set. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.
Let cool on rack, unmold tart pan and serve. I actually prefer this tart completely chilled, which makes it a great dessert to make in advance of a dinner or party.
* Meyer lemons are the first choice here. They’re milder with thinner skin. But if you know that you do not mind a stronger lemon and rind kick, feel free to use a regular lemon, which will have a stronger flavor and a higher proportion of skin to flesh. If your lemon is not 4 1/2 ounces (Meyers often weigh in closer to 4 ounces) go ahead and cut a wedge out of a second one to keep the lemon flavor in balance with the sweetness of the tart.… Read the rest