Easy Cook: Persimmon Custard

Today I’m making egg custard with an autumn twist. I have several persimmons remaining on my backyard tree and decided to add one to the custard which I am cooking. It gives the custard a unique “kick” for an interesting change. Custard is probably one of the most revered and beloved “comfort foods” around. I am sure that this custard will quickly disappear when my husband figures out that it is in the refrigerator — he absolutely loves custard. While rummaging around for custard recipes, I found several variations. This recipe is cooked on the stove — rather than a baked — which saves alot of preparation time. Although custard recipes traditionally do not contain cornstarch, this ingredient helps the custard thicken since it is not baked in the oven. I really like this recipe. It is fast and relatively easy to prepare. The custard is creamy and smooth without an “eggy” taste.

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Sweet Potato Spice Coffee Cake with Crumb Topping

It seems like I always purchase one too many sweet potatoes for the recipe that I’m making. I hate to waste food. Here’s a coffee cake recipe which uses just one sweet potato. I have been sharing Louisiana cuisine and beyond on my blog since my blog began. “Sweet Potato Spice Coffee Cake with Crumb Topping” is one of the first recipe ideas which I posted and it is still one of my favorite recipes. Today I made the coffee cake again using my last sweet potato. This coffee cake is full of pumpkin pie-type spices. The batter it includes both brown sugar and molasses. Add a crumb topping with aromatic pecans and the result is an absolutely delicious coffee cake. Watch out — it is hard to resist a second piece.

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Yellow Squash Ratatouille

It looks like I am going to have a bumper crop of yellow squash this summer if my giant squash bushes keep growing. I am actually observing a few bees in my garden; that’s a good sign. If yellow squash is fixed properly–it is very tasty. Otherwise, it can turn out to be the vegetable that nobody likes. To get ready for my explosion of squash, I am trying to recall all the squash dishes that taste really good! Today I am making an easy recipe which marries yellow squash with tomatoes and herbs. The dish bakes slowly in the oven which allows all the herbs and spices to meld with the squash and tomatoes. Even if you are not a fan of squash — the dish tastes great! I served the ratatouille with pasta.

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Louisiana Strawberry and Bibb Lettuce Salad with Apple Cider Vinaigrette

For a few fleeting weeks in March, April and May, Louisiana strawberries ripen and are at their peak. You can find these luscious berries in local grocery stores and farmers markets. What is so special about Louisiana strawberries? I compare them to vine ripened tomatoes versus those which have been grown to travel long distances to markets. Louisiana strawberries are sweet, juicy and aromatic. They are picked when ripe; hence they are perishable and really are not suitable for transport to far away markets. Today I am enjoying these strawberries in a salad along with fresh bibb lettuce that I grew in my garden. I added feta cheese for flavor and nutrition, sliced almonds for crunch and served my salad with a Sweet Apple Cider Vinaigrette.

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Sweet Salad Greens with Balsamic Vinaigrette

I am always excited when something grows well in my garden, especially if it is a new vegetable or plant. I would never say that I’m a big-time gardener, I just have a small, sunny area in my yard which I call a “garden.” And I mainly do things by “trial and error” with the help of a gardening guide. If something grows well, I’ll try it again. In February, I transplanted a 4-pack of mixed lettuce-type seedlings — it was called sweet salad green mix. According to my gardening calendar, it really should have been planted in December thru January. But, I thought I’d take a chance. Why not? (I read the gardening guide after I got home!) Wow, in a month these greens flourished and grew well, as you can see. And so I am proud to be making a salad, “Sweet Salad Greens with Balsamic Vinaigrette,” with the greens.

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Let’s Make a Very Small Batch of “Kumquat Marmalade”

Let’s cook “Kumquat Marmalade.” And just what are kumquats? These tiny edible “oranges” pack some punch. My mother-in-law has a backyard kumquat bush which is loaded with fruit this year. You eat the small, whole citrus-type fruit, including the rind, spitting out the numerous seeds found in the pulp. Kumquats are about the size of a cherry tomato and taste like a pungent orange. I find that eating the entire fruit is a little overpowering. Instead, I made a small batch of “Kumquat Marmalade.” It was was delicious, especially when served with cream cheese and crackers. Making marmalade — one jar at a time — is quite easy and not difficult at all.

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A Small Orange Streusel Coffee Cake

Here is coffee cake recipe which is just right for the holidays, “Orange Streusel Coffee Cake.” For a Louisiana twist, I am using satsumas growing on the tree in my backyard in the recipe. Coffee cakes are easy to make, they are tasty and the citrus flavor in this recipe gives a holiday flavor. As the cookbook author stated, “you can’t fail.” That’s my kind of cake. With a streusel topping, you don’t need an icing. This coffee cake makes for a simple “hurry-up” breakfast during the holiday season, a pastry for an afternoon break or a dessert for supper. Just add a scoop of ice cream or dollop of whipped topping.

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Persimmon Rum Pound Cake

This week I’m making a delicious “Persimmon Rum Pound Cake” using some of the Hachiya persimmons growing on my backyard persimmon tree. This type of persimmon tree grows very well in Louisiana, mine was loaded with fruit this fall — I counted over 100 persimmons! While the persimmons grow during the summer, they are firm and astringent — almost impossible to eat. When they ripen in autumn, the fruit becomes very soft and translucent. The persimmons become sweet, gelatinous and lose their pungency.

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Instant Pot Magic: Old-Fashioned Oatmeal with Fresh Blueberries

As far as I’m concerned, an “Instant Pot” might also be called an “Impatient Pot.” For the person who likes to cook everything on the “high” burner of the stove, then an “Instant Pot” is the perfect kitchen appliance. Get the “Instant Pot” settings programmed and hit “Start.” Then leave the appliance alone and go on to another task. It doesn’t matter, as the “Instant Pot” regulates the temperature and pressure automatically. The recipe finishes cooking and the “Instant Pot” turns off. Yeah! No more burnt pots. I’ve tried cooking a variety of dishes in my brand new “Instant Pot.” And to the doubters who questioned if you could cook oatmeal in an Instant Pot, today I’m giving it a try.

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Brazilian Sweet Potato Bread

“Brazilian Sweet Potato Bread” is a flavorful, rich yeast bread which includes eggs, milk, butter, and of course, sweet potatoes. This combination of ingredients results is a light, airy and slightly sweet bread. A friend, who emigrated here from Brazil, posted a photo of the bread on Facebook. It looked mighty tempting; she agreed to share the recipe. I like to highlight Louisiana sweet potatoes which ripen in the fall. Why not make the bread adapting it to use our variety of this tuber? Plus, sweet potatoes are full of nutritional value adding to the health aspects of this bread. So, I attempted to make “Brazilian Sweet Potato Bread.”

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