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OUR FAVORITE RECIPES FROM 2000

Pea and Broccoli Guacamole Dip 1

Peanut Sauce 2 Pesto Sauce 3

Pizza Dough 4 Corn, Tomato, and Scallion Salad 5 Celery Root Salad 6 Catalan Salad of Salt Cod, Tuna, Chicory and Romesco Vinaigrette 7 Nettle Soup 8 Jerusalem Artichoke and Orange Soup 9 Carrot and Ginger Soup 10
4c 4c 4c

Ligurian Pasta Pesto 11 Sonoma Barbequed Duck 12

Mustard Marinated Duck Breasts with Figs and Zinfandel 13

Marinated Flank Steak 14
Fresh Herb Meatloaf 15

Malayan Meat-on-a-Stick 16 Super Juicy Roast Chicken with Garlic and Thyme 17
Catalan Shellfish Stew 18
* * 4c

Brazo di Gitano (Custard filled Cake Roll) 19

Mrs. Hohener's Moist Chocolate/Cocoa Cake 20

Peaches in Ginger Syrup 21

Persimmon Cream 22

From Jan Chernoff, MaudHallin, Anne Halsted, Katherine Koelsch

Kriken, Eric Lonergan, Katy Lonergan, Mary Lonergan, Jeanne Milligan,
and Isabel Wade.

PEA AND BROCCOLI GUACAMOLE DIP

from Rancho La Puerto, (a wonderful spa in Tecate, Mexico) via Katy Lonergan makes about2 1/2 cups

1/4 cup broccoli florets 1 cup fresh or frozen peas 1 medium avocado (about 8 oz.), peeled and seeded
1 medium tomato, diced 1/2 red onion, finely diced

1 scallion, trimmed and thinly sliced 1-2jalapeno peppers, seeded and minced 2 garlic cloves, minced 1/4 cup chopped fresh cilantro

4-6 tablespoons fresh lime juice

salt (to taste)

In a small saucepan, cook the broccoli in gently boiling water for about 10 minutes, until soft. Add the peas and simmer for about 3 minutes longer. Drain and cool. Transfer the broccoli and peas to a food processor, add the avocado, and process until smooth. Scrape the mixture into a bowl, add the tomato, onion, scallion, jalapeno, garlic, and cilantro and season with lime juice and salt. Mix well and serve or cover and refrigerate for up to 2 hours.

This is a tasty but healthy version ofthe traditional guacamole.

PEANUT SAUCE

From Trader Vic's via Maud Hallin

Serves 20 at cocktails

1 cup unsalted, dried peanuts

1 16. oz can of coconut milk

juice of 1/2 lemon 1 tablespoon Worcestershire sauce 1 dash ofTabasco (or chili pepper)
salt

Blend in batches. If you use dried peanuts, sauce needs to stand 2-3 days.
Notes: This sauce is great with any chicken, lamb orpork dish. Great with kebabs. Ifyou usefreshpeanutsfrom the Farmer's Market you need to

decrease the amount ofcoconut milk. This goes well with Malayan Meaton-a-Stick. Nice because you can make meat marinade andsauce one or two days before party.

PESTO SAUCE

from SF Chroniclefood section, viaJeanne Milligan

Serves 4

2 garlic cloves 4 T. pine nuts 3 C. (packed) basil leaves 15 parsley sprigs

1/2 C. extra virgin olive oil, preferably Ligurian 1/2 C. freshly grated Parmesan cheese 1/4 C. freshly grated pecorino cheese
Salt and freshly ground pepper, to taste

Combine the garlic and pine nuts in a food processor and whirr until the nuts are well broken up. Add half ofthe basil and process until pureed. Add the remainingbasil, the parsley and oil. Process until the mixture turns into a thickish green sauce. If it is too thin, addmore basil or parsley; iftoo thick,
add more oil.

Stir in the Parmesan and pecorino, season with salt andpepper.

Store in the refrigerator covered with a layer of olive oil for up to 2 weeks.
Notes: Use basilwith lotsofflavor. Do NOT toast the pine nuts. The
Italians don't!

Adda tablespoon or two ofthe pastacooking water... magic ingredient

for almostall pasta dishes. Do notadda knob ofbutter or a bitofcrumbled Gorgonzola or goat cheese.
. ..it is NOT needed.

PIZZA DOUGH

from Judy Witts Francini s class atRamekins via Anne Hoisted

makes 6 smallpizzas
3 cups all purpose flour

1 package yeast dissolved in 1/2 cup warm milk 2 tablespoons olive oil
salt

Mix the flour with the yeast and milk, olive oil and salt. Add enough water to make a soft dough. Knead for about 10 minutes, adding more flour if too soft. Should be soft as a baby's behind. Let rest until doubled in size, reknead, and form small pizzas.
We loved thesefor grilling on the barbeque, lettingpeople choose their own toppings - roasted peppers, sausages, goat cheese, mozzarella, artichokes, whatever you have to use.

CORN, TOMATO, AND SCALLION SALAD from Gourmet, July 2000 via Mary Lonergan
serves 8

4 ears fresh corn, shucked

2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1 1/2 tablespoons balsamic vinegar 1 lb. cherry tomatoes, halved 1/2 cup coarsely chopped scallion greens

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn with salt and pepper to taste, stirring, until tender, about 4 minutes. Add garlic and saute, stirring, 1 minute. Addvinegar and cook, stirring, until most is

evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1

minute. Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

This is a greataccompaniment to grilledchicken or salmon. It came in handyfor Mary and Dick when entertaining visitors at Tahoe during the
summer.

CELERY ROOT SALAD

from France via MaudHallin 1 knotty ugly celery root that feels firm oil, vinegar, grey poupon mustard, salt and pepper Peel root, and cut into matchstick pieces. Make a salad dressing using red wine vinegar (no need for balsamic) as mustard will flavor dressing. Mix celery sticks and dressing. Let stand for a couple ofhours.
Notes: This is classically French, and is equally good the next day as part ofa salad, cold chicken, or pate. A nice touch is to add, in the last minute, match sticks ofa pippin apple.

XATO

CATALAN SALAD OF SALT COD, TUNA, CHICORY AND

ROMESCO VINAIGRETTE

from Joyce Goldstein's class at Ramekins, viaAnne Halsted

Serves 6 Salad

3 heads chicory (curly endive)

8 ounces cooked salt cod

8 ounces canned tuna (packed in olive oil) 2 hard boiled eggs, quartered 1/2 cup oil cured black olives
Romesco Dressing

3 large red bell peppers, roasted, seeded and peeled 2 dried red chili peppers, seeded, or 2 teaspoons ground chili pepper flakes 1 cup toasted almonds 1 tablespoon minced garlic 1/4 cup red wine vinegar 3/4 cup olive oil salt and ground black pepper to taste

To make the dressing, first grind the almonds very finely. Add the ground almonds to garlic and chili flakes in a food processor andprocess until garlic
minced into almonds. Pulse in the choppedroasted red pepper. Add the vinegar and puree. Beat in the olive oil gradually until you have a thick
cream. Season with salt and pepper.

To prepare the salad, break up the heads of chicory and distribute on salad plates. Break up the tuna tuna or cod into bite-sized morsels. Drizzle the
dressing on top and then garnish with eggs. Sprinkle olives on top.
Note: This salad can be adaptedlike a salade Nicoise. The Romesco sauce can be adjustedto suit your taste (less vinegar, more redpepper, etc.) and can be keptfor at least severalweeks in thefridge. It is great served with roastedpotatoes, or with veggies as a sauce, or
whatever.

NETTLE SOUP

13th century spring remedy via Maud Hallin

serves 4-6 depending on your chickenstock quality

1/2 lb. fresh stinging nettles 1 pair rubber gloves

1 pint concentrated chicken stock 5 tablespoons creme fraiche

1 hardboiled egg 1 tablespoon butter Put on gloves. Wash nettles in cold water, put in pot with 2 inches of water.

Cook as you do spinach, until reduced in size. Drain, reserving a cup of

nettle water. Put nettles into blender. Blend in batches until smooth. Mix

with chicken stock, add nettle water as needed. Add salt and pepper.
Chives work well with nettles.
mixture.

If the flavor is too strong, such as in

Northern Russia and Scandinavia in early spring, add some spinach to the
Prepare for garnish: one hardboiled egg, finely chopped and mixed with soft butter. Consistency should allow you to make a long roll; wrap in cellophane, chill. Cut in slices and garnish soup with chive flower, if you don't want to eat butter/egg. Or decorate with a poached quail egg.

Just before serving reheat soup, when ready to serve, stir in creme fraiche,
and garnish.

Notes: Nettles contain large quantities ofC vitamins and makes it easierfor the body to accept iron. It is therefore especially served in the northern hemisphere after the dark winter months, when no fresh greens have been available. Obviously the chicken stock can be exchanged for vegetable
stock. Known source in San Francisco for nettles - Star Route Farm, which is usually at the Ferry Building Saturday Farmer's Market.

JERUSALEM ARTICHOKE AND ORANGE SOUP

from Katherine Koelsch Kriken

Serves 6

2 tablespoons unsalted butter 1 large onion, minced 2 pounds Jerusalem artichokes, peeled and thinly sliced 1 tablespoon all-purpose flour 1 8-oz. can whole tomatoes in liquid 4 garlic cloves, coarsely chopped 4 cups chicken broth rind of one small orange 1 bay leaf salt to taste, if desired freshly ground black pepper to taste
1. Cook onion and Jerusalem artichokes covered for 10 minutes, stirring occasionally. Do not brown.

2. Stir in flour, tomatoes in their liquid, garlic and chicken broth.

3. Tie the orange rind and bay leaf together and add to soup. Bring to a
boil, lower to simmer and cook, covered, for 20 minutes.

4. Remove the rind and bay leaf from soup and discard.

5. In food processor or handheld blender, puree the soup, season with salt and pepper. If soup too thick, thin with hot water. Serve hot.
Note: Soon after John andI discovered "sunchokes "growing on our

newfound Jones Street lot, serendipitypresented this recipefor my oft-made

New Year's Eve soup.

CARROT AND GINGER SOUP

adaptedfrom Ella'sNeo Classical American Cooking

San Francisco via Katy Lonergan
serves 8

2 cups each diced celery and onion 6 cups carrots chunks 4 ounces fresh ginger, peeled and sliced thin 10 cups chicken stock salt and pepper lemon juice or white wine 1/2 cup sour cream
cayenne

chopped parsley Place celery, onion, carrot chunks and ginger in stock pot and pour chicken stock over to cover by about 1 inch. Bring to boil and simmer about 1-1 1/2

hour. Run through a food mill with large holes, leaving some texture to the
soup. Thicken and finish with a little sour cream. Season with salt and pepper. Adjust flavor to taste with lemon juice, white wine, and/or cayenne pepper. Garnish with chopped fresh parsley and a dollop of sour cream.

The key is to use goodsweet carrotsfor this recipe. It is a great winter meal
orfirst course.

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LIGURIAN PASTA PESTO

from SF Chronicle Food Section, via Jeanne Milligan

Serves 4

1 medium potato, peeled and diced big pinch of salt 12 ounces pasta (trofie, trenette, tagliatelle, or other pasta) 1/2 pound very thin green beans Ligurian Pesto (see recipe) Parmesan cheese for grating, as desired

Fill a large pot with water then addpotato and generous pinch salt. Bringto boil over high heat; small potato pieces should be nearly done. If they
aren't, cook until they are.

Addthe pastato the cooking waterandboil until it is about two thirds ofthe way to al dente. Addthe green beans and cookuntil the pastais al dente and the beans are bright green and crisp tender. Cooking time depends on how
big pasta is, as well as size ofbeans.

Drain the pasta and beans, reserving 1/2 C of the cooking liquid. Stir this liquidintothe pesto, then toss it all together withthe pasta and vegetables.
Serve right away in soup bowls with cheese for grating.

SONOMA BARBECUED DUCK

from Jan Chernoff
Serves 6

5-6 pound fresh duckling

1 cup soy sauce 2 cups white wine 5 cloves garlic

juice of 2 lemons 2 tablespoons sugar 2 tablespoons rock salt

Take the duckling out ofthe refrigerator and allow to warm to room temperature. Mash the garlic along with lemon juice and rock salt into a paste. Rub the paste onto the duck, and let it sit for an hour. Combine the soy sauce, white wine and sugar, and pour over the duck. Let the duck sit in
this marinade for at least three hours. You can let the duck marinade for

seven to eight hours if you like.

Start the coals for the barbecue and let them burn until they are just turning
white. Take the coals and spread them on the edges of the barbecue. The duck is not cooked over direct heat. When the grill is very hot, put the duck in the middle ofthe barbecue, making sure that it is not over the heat. Cook the duck for one half-hour with the breast facing up. When the skin on the
back has browned, turn the duck over. Cook the duck for another hour. The

skin will be a dark brown andthe meat will be gender and succulent. We would suggest serving the duck with jasmine rice, spinach cooked with
garlic, and grilled mushrooms.

Note: This isa very simple recipe that yields a delicious main coursefor a
mealwhich can either be elegant or homey.

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MUSTARD MARINATED DUCK BREASTS WITH FIGS & ZINFANDEL

from SF Chronicle FoodSection, viaJeanne Milligan
Serves 4

2 large duck breasts, each cut in half 10 garlic cloves, coarsely chopped juice of 1 to 1 1/2 lemons
sea salt to taste

large pinch dried thyme leaves, 4 bay leaves 1/2 C. torn basil leaves + little extra for garnish 2-3 T. extra virgin olive oil 3-4 T. Dijon mustard 3 shallots, chopped 2 C. Zinfandel (or other fruity red wine) 1/2 C. strong chicken broth 12 ripe figs, cut in halves 1-21. sugar, dash red wine vinegar

Bone the duck breasts, leaving skin attached. Score the skin in a Crosshatch

pattern, cutting almost but not quite all the way to the flesh. Combine 7
cloves of the garlic with the lemon juice, salt, thyme, bay leaves, basil and
olive oil. Pour over the duck and let marinate for 1 hour or cover and

refrigerate overnight. Add mustard to the marinade and let the duck marinate for 1 hour at room temperature. Remove the duck from the marinade and
blot dry.

Heat a heavy pan over medium heat. Place the duck skin side down in the pan and let it brown. Turn the duck and brown the other side for a few moments. With the duck skin-side up, reduce heat and cook until the skin renders its fat and the duck is done to your liking. This should take 10 to 15 minutes, depending on the degree of rareness you like in your duck. This timing will give you duck that is only slightly pink. Remove the duck to a plate and keep warm. Pourout all but 1tablespoon of the fat in the pan. Add the shallots and the remaining garlic and saute until softened. Add the wine
and broth, increase the heat and boil down until the liquid is reduced to about a quarter of its volume and has thickened slightly. Add the figs, sugar

and vinegar; cook a few moments. Return the duckto the sauce and simmer
until heated through. Serve garnished with basil.

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MARINATED FLANK STEAK

from Eric Lonergan

serves 6

1-1/2 lbs. flank steak

marinade:

1 cup low-sodium soy sauce 1-2 tablespoons white wine or sherry 1 cup honey 2 tablespoons vinegar 1 teaspoon chopped ginger 2 tablespoons chopped green onions 2 cloves minced garlic

Prepare marinade by combining all ingredients in a large flat glass dish. Score flank steak(both sides) and place in marinade 4-5 hours prior to
cooking. Turn flank steak over after 2 hours.

Place marinated flank steak on gas or charcoal grill. Cook each side for approximately 8-10 minutes. Do not overcook - this meat tastes best when prepared medium rare. Baste using the unabsorbed marinade.

This easy-to-prepare dish is great when cookingfor groups of6 or more. We often carve the cooked steak across the grain into I- inch thick strips andserve over a bed ofcouscous, with sauteed, diced seasonalpeppers and
onions. Garnish with dried chervilor oregano.

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FRESH HERB MEATLOAF

from Eric Lonergan

serves 6-8

1 pound extra lean ground beef 1 pound ground pork 1 pound ground veal 2 garlic cloves, minced 2 large eggs 1 finely chopped yellow onion 2 tablespoons fresh marjoram 2 tablespoons fresh tarragon 2 tablespoons fresh thyme 1 tablespoon dried oregano 1 teaspoon pepper 1/2 cup small bread crumbs ketchup

In a large bowl, combine all ingredients except ketchup. Use hands to mix the ingredients together, making sure that there is an even distribution of all elements. Putmeat and herb mixture into a small, deep metal baking pan andthen cover top of loaf with a thick layer ofketchup before cooking. Bake meatioaf for approximately 1 hour at 350 degrees (times may vary depending on oven). Remove meatioaf from pan, but make sureto keep pan juices for serving. Place on cutting board and slice from the middle. (Test loaf for doneness - if it needs more time, you may put the loaf in the pan and bake longer). Serve 2 thin slices per person with starchy side dish such as garlic mashed potatoes, rice pilaf or polenta. Pour 1 teaspoon ofjuices over each meat serving and garnish with dried herbs.

This dish is great wintertime "comfortfood", though was derivedfrom a similar recipe that was originally published in Cooking Light magazine.

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MALAYAN MEAT-ON-A STICK

From Trader Vic's via Maud Hallin
Serves 6-8 as a main course

3 pounds beef, lamb, chicken or pork 2 tablespoons curry powder or garam masala 1/2 tsp. ground chilies 2 cloves garlic, minced 2 large yellow onions, minced 2 large lemons, juiced 1 tablespoon honey
salt

Cut meat in 1-1/2" cubes. Mix rest of ingredients. Rub mixture well into meat pieces. Let stand a minimum of 1/2 hour. Thread on bamboo or metal

skewers. If using bamboo skewers, soak skewers in water for up to 12 hours before using them. Barbecue or broil. Serve with peanut sauce. Note: Strips of chicken breast or leg meat work fine. You may want to

thread a long strip ofchicken breast on each skewer instead ofcubes.

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SUPER JUICY ROAST CHICKEN WITH GARLIC & THYME

SF Chronicle Food Section via Jeanne Milligan

Serves 3 or 4

Even the breast meat is moist in this simple roast chicken that spends half a day in brine. If desired, brine it overnight, then remove it from the brine in the morning but keep refrigerated until dinnertime.
1 chicken, 3 1/2 to 4 pounds
1 lemon, halved
Brine

1 gallon boiling water

1 C. kosher salt

1/2 bunch fresh thyme

4 garlic cloves, peeled and halved 1 T. coarsely cracked peppercorns

To make the brine: combine all brine ingredients in a bowl, small crock or heavy-duty plastic container just large enough to hold the chicken. Stir to

dissolve the salt. Cool, then refrigerate until completely cold.

Place the chicken breast-side down in the brine. Weight with a plate if

necessary to keep the chicken completely submerged. Refrigerate for 12

hours.

Preheat the oven to 425. Remove the chicken from brine and allow to air-

dry at room temperature. Squeeze 1 ofthe lemon halves in the cavity, squeeze the other overthe skin, then put both halves in the cavity. Truss the
bird with string.

Place breast-side down on a rack in a roasting pan; roast for 30 minutes.

Turn breast-sideup and continue roasting until the juices run clear, about 30 minutes longer. Transfer the chicken breasts-side down to a platter and let cool for 30 minutes. Remove the string and discard the lemons.
Carve the chicken into serving pieces and spoon any collected juices over
them.

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ZARZUELA DE MARISCOS CATALAN SHELLFISH STEW

from Joyce Goldstein's class at Ramekins

via Anne Hoisted Serves 6-8

1/4 cup olive oil 2 cups chopped onions 2 tablespoons finely minced garlic 3-4 red peppers, seeded and finely diced 3 cups peeled, diced and seeded tomatoes 1 bay leaf, torn 1 tablespoon pimento (picante Spanish paprika) 1/4 teaspoon saffron threads, steeped in 1/4 cup white wine salt and freshly ground pepper 1/2 cup toasted almonds, ground (optional) 1-1/2 cups white wine, 1 cup fish stock or clam broth 2 medium lobsters, boiled for 5 minutes, cleaned and cut into chunks*

12-18 mussels, cleaned and debearded*, 12-18 clams, scrubbed*

12-18 large shrimp, shelled, deveined, with tail piece still attached* 3/4 pound scallops, muscle removed, cut in half if large* 1 pound squid, cleaned and cut into rings, optional* 1-2 tablespoons fresh lemon juice 12-16 slices grilled rustic bread rubbed with garlic
Heat the olive oil in a large heavy pot over moderate heat. Add the onions and saute for 5 minutes. Add the garlic and peppers and cook for another 5 minutes until the vegetables are soft but not browned. Add the tomatoes, bay leaf, pimento, saffron infusion, salt and pepper and almonds. Stir well and bring to a boil. Cook for 10 minutes, until thickened, then add the wine and stock. Bring to a boil and add the lobster, mussels, and clams. Cover the pot and cook for about 5 minutes, then add the shrimp and scallops. Cook about 3-5 minutes longer, or until shellfish is cooked and clams and mussels have opened. Taste and adjust seasoning. Add lemon juice if desired for flavor balance. Serve with grilled bread and optional romesco or
aioli sauce.

*While all of these are great, I usually go to the Glen Ellen Village Market

and pick out whatever fish and shellfish looks good to me, and the results
have been great. Obviously, no thin filets or strong salmon!...
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BRAZO DIGITANO GYPSY'S ARM

Custard Filled Cake Roll

from Joyce Goldstein's class at Ramekins, via Anne Hoisted

Serves 10

Filling 2-1/2 cups milk 8 egg yolks 3/4 cup sugar

strip of lemon peel or orange peel

cinnamon stick

1/2 cup all purpose flour 4 tablespoons sweet sherry (or 4 oz semi sweet chocolate) 1 tablespoon butter To make custard filling, bring the milk to a boil with cinnamon and lemon peel. Lower the heat and simmer 15 minutes. Beat egg yolks until pale; then beat in the sugar and continue until mixture holds a 3-second ribbon. Stir in the flour and gradually add the hot milk. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, stir in butter and sherry (or 4 oz. of melted semi sweet chocolate in place of the sherry). Transfer to a bowl and cool over ice, stirring from time to time.
Sponge Cake 4-5 eggs, separated 1/2 cup sugar 1 teaspoon grated lemon zest 1 cup sifted all purpose flour 4 tablespoons melted unsalted butter, clarified cinnamon and powdered sugar for dusting Preheat oven to 375. Butter and line a jelly roll pan (15 x 11) with baker's

parchment. Warm the eggs and sugar in a mixing bowl over a pan of hot water, whisking occasionally. Transfer to mixer and beat with wire whisk attachment untilvery thick and pale. Beat egg whites and add grated lemon zest. Stir in the flour, then fold in the melted butter. Spoon batter into prepared cake pan and smooth top. Bake for 10 minutes and transfer to a sugar sprinkled towel and roll up. Keep covered until ready to fill. To assemble, when custard is at room temperature, unroll the cake, spread with custard and roll up. Sprinkle heavily with powdered sugar mixed with a
little cinnamon.

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MRS. HOHENER'S MOIST CHOCOLATE/COCOA CAKE

from Katherine Koelsch Kriken 1 cup butter 2 cups sugar 1/2 cup cocoa 5 egg yolks 2-1/2 cups sifted flour 1/2 tsp. salt 1 cup buttermilk 1 tsp. soda dissolved inl tablespoon boiling water 1 tsp. vanilla 5 beaten egg whites

Preheat oven to 350F. Butter and flour a bundt or angel food pan. Cream together butter, sugar, and cocoa. Beat egg yolks until pale. Add dry

ingredients... flour and salt, alternating with buttermilk. Add together vanilla and dissolved soda. Fold in egg whites.
Bake one hour@350F in bundt or angel food pan. Cool in pan inverted on a bottle; remove from pan and sprinkle with powdered sugar. Cool and cover.
Best next day after flavors have expanded.

Good served with vanilla yogurt or creme fraiche.

Note: an oldfavorite ofKoelschfamilyfrom Mrs. Hohener, Sr.

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PEACHES IN GINGER SYRUP

from Gourmet, July 2000 via Mary Lonergan

serves 8

1/4 cup dry white wine 3/4 cup water 1/4 cup sugar 1 (2-inch) piece fresh ginger, coarsely grated 2 lbs. peaches (about 8) 2 tablespoons fresh lemon juice

Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes. While syrup is simmering, slice peaches

and toss with lemon juice. Pour hot syrup though afine sieve onto peaches,
then stir. Let stand 20 minutes.

Try this on vanilla ice-cream orpeach sorbet. It's wonderful.

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PERSIMMON CREAM

from Isabel Wade

Serves 6

2 cups peeled very ripe persimmons (Hichaya) 1 cup whipping cream 1/2 cup half and half Blend the above ingredients in blender for at least 4 minutes. When smooth and thick put in sherbet glasses and chill for at least one hour. Garnish with whippedcream, 2 tablespoons choppedpecans.

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