Fall Fruit Salad

This is such a simple recipe, but sparklingly delicious and a welcome addition to the late Fall table.

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The stars of this show are Fuyu Persimmon, Fuji Apple, and pomegranate jewels.

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A squeeze of fresh lemon juice keeps the favors balanced and prevents any browning.  Enjoy!

Fall Fruit Salad

one large Fuji apple
two Fuyu persimmons
one pomegranate, seeds released from the aril and rind
sqeeze of lemon

Peel and chop the persimmon and apple.  Mix with pomegranate and lemon. Enjoy!

 

Peanut Ginger Soup

When I want a deeply savory, easy to make soup for a cold, gray day – this spicy, gingery, garlicy soup is the one.

Peanut Ginger Soup

Peanut Ginger Soup

Stunningly flavorful, this vegan soup is simple to make with almost all pantry staples.  The base of this soup relies on the powerful trinity of garlic, ginger, and chili flakes.
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Peanut butter and tomatoes adds richness, body, and tangy umami.  Top with chopped peanuts for texture and cilantro for freshness. Enjoy!

Peanut Ginger Soup

1 1/2 LB ripe, red tomatoes, chopped or 1 large can chopped tomatoes
1 medium yellow onion, diced
2 TB olive oil
4 cloves garlic
fresh ginger, 2 inch chunk, peeled
2 tsp. red chili flakes
3/4 cup peanut butter
5 – 6 cups water
sea salt
1/2 cup roasted peanuts, rough chop – for garnish
1/4 cup cilantro – for garnish

Using a food processor or blender, puree the ginger, garlic, and chili flakes with 1/2 cup water until pretty smooth.  Set aside.

In a heavy bottomed covered soup pan, sauté the onion in the olive oil for a few minutes.  Add the tomatoes, water, garlic/ginger/chili flakes mixture, peanut butter, and 2 tsp. salt.  Stir together until the peanut butter is incorporated into the liquid.  Bring to a light boil, then cover and simmer on low for 15 minutes or so.  Stir the soup, being sure to scrape the bottom of the pan to prevent scorching.

Use an immersion blender or regular blender to puree the soup until smooth.  Adjust salt and chili flakes to taste.  If the soup is too thick, add a bit more water.  If the soup is too thin, add another TB peanut butter and simmer for another 5 minutes.

Garnish with chopped roasted peanuts and fresh cilantro leaves.  This is a deeply flavored, richly nutritious soup – so keep the serving size modest.  This soup is delicious with levain bread.

Barley Apple Scones

I picked up a bag of barley flour at my produce market this week, and was curious about how this fine, whole grain flour would work in my scone recipe.  I prepared this scone with diced apple baked and cinnamon sugar.  A great combo!

Barley Apple Scones

Barley Apple Scones

I know that barley is a highly nutritious grain, with a gentle flavor — and that it is lower in gluten than wheat flour.  This has the effect on baked goods of creating a tender crumb, and less stretch in the dough — which can result in moist, but dense scones.  I think it worked nicely in this recipe – and hope you’ll give it a try.  Enjoy!

Barley Apple Scones
(makes 12 scones)

2 cups (10 oz) whole grain barley flour
1/2 cup (4 oz) unsalted butter
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt, fine
7 oz (a scant cup) buttermilk
1 apple, diced small

to top the scones: 2 TB sugar and 1 tsp. cinnamon

Mix together the flour, salt, soda, sugar, and baking powder.  Cut the butter into the flour mixture until each butter piece is no larger than a pea.  Gently add in the diced apple and buttermilk.  Bring together the dough, forming into a circle of 3/4 to 1 inch depth.  Cut into 12 wedges.  Sprinkle with sugar and cinnamon.  Place the scones onto a baking sheet with space around each scone of at least 1 inch.  Bake in a 375 oven for 20 – 25 minutes.  Cool for a few minutes, then enjoy.