Persimmon Chicken

Sweet and Savory Persimmons

Recipe adapted from Persimmon Love

I thought I’d escaped the annual ritual of receiving persimmons from my friend Bill’s tree by being away for the holidays, but alas! I responded to his Christmas greeting early in the New Year, and he replied, “Persimmons?” Sure, I’ll take some. I froze the super-squishy Hachiyas, but had to find a use for the hard, super-ripe Fuyus right away. We’re off the usual persimmony sweet treats post-holiday, so I adapted an online chicken recipe by adding sour and salty components to the sweet persimmons for a perfect balance of flavors. A dash or two of cayenne completes the flavor spectrum.

Chilean Pumpkin or Winter Squash Casserole

Oldie But Goodie Vegetarian

Recipe from Moosewood Cookbook

Way back in 1974, Mollie Katzen hand-wrote, illustrated, and published the first Moosewood Cookbook, with recipes she and other Moosewood Restaurant cooks dreamed up. It became an instant classic for creating satisfying vegetarian meals. Both the restaurant and cookbook have survived the intervening 40-plus years. Many new revised editions have been published, but this recipe, from my original handwritten edition, is delightfully old-school. It's a tasty way to use up leftover pumpkin, either from autumnal displays or from a recipe like Argentinian Beef Stew in a Pumpkin.