tag:blogger.com,1999:blog-6588271884913192260.post4984697326739094242..comments2024-03-06T08:37:48.183+00:00Comments on Pomiane: A Most Useless Fruit......Pomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6588271884913192260.post-10579253238315697162010-07-27T17:55:01.251+00:002010-07-27T17:55:01.251+00:00Persimmon/kaki. I love the tree especially since i...Persimmon/kaki. I love the tree especially since it grows in our zone yet is rare. Freezing the fruit and cutting in half and spooning out semi freddo is delish. And the Chinese dry them and sell them at New Year. Dried, they have a powdery sugar that coats them and a much stronger flavour. You can them soak them and have them as compote, or eat to strengthen your lungs, for they make cough syrups from it. I love them at all their stages.Kim McKenzie Galveznoreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-54737837772153553892008-07-09T09:53:00.000+00:002008-07-09T09:53:00.000+00:00Glad you like the Strawberries in Balsamic treatme...Glad you like the Strawberries in Balsamic treatment - I thought it was a spld=ndid discovery. Re Asparagus Mousse, I thnk you'll find it's a question of timing in relation to how energetically you're steaming the things; I made them as a starter a few days ago, and I think they probably cooked on that occasion for as much as 14 minutes, so I must have had the steamer working more slowly than usual. I can tell they're done when they swell slightly and the top is noticeably 'dry' to the eye.Pomianehttps://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-57408427834716335622008-07-08T18:17:00.000+00:002008-07-08T18:17:00.000+00:00We had a 'kaki' fruit tree in our garden in France...We had a 'kaki' fruit tree in our garden in France - no-one paid any attention to it until a crew of portugese builders noticed it. From them on, we were very popular with them as they came along to pick the fruits with ravenous faces. I now just found out that the spelling is 'caqui'. You will find a few references/recipe ideas on the internet, even an association with some recipes:<BR/>http://www.appckaki.com/map_receitas_us.htm<BR/>Hope you may find a tasty use for your beautiful caqui fruits.<BR/>PS - tried and loved your strawberries in balsamic: seriously good but no such success with the asparagus mousse... i can't get it to hold very well but will keep trying. I served it in a middle of a plate of crab bisque and the mixture was excellent.froginbritainhttps://www.blogger.com/profile/12847547038814143642noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-28731132399850763002007-10-07T10:27:00.000+00:002007-10-07T10:27:00.000+00:00How was the Radikon? Interesting, for the fact th...How was the Radikon? Interesting, for the fact that it is produced entirely in the 'old' way - i.e no chemicals, no temperature adjustments as part of the production process, and no filtration. For a 'white' wine it is a rather astonishing orange colour, which is then almost shockingly dry in the mouth, when the colour would lead you to expect something rather syrupy. Beyond that, though, it was a bit of a disappointment - having checked tasting notes for this vintage online, it wasn't possible to discern any of the complex flavours mentioned, and a separate note from a year ago by somebody who had sampled the same vintage was already at that time saying they thought it was past it. Sadly, we concluded the same.....which is not to say that the great generosity of the people who gave us the bottle isn't hugely appreciated, if only for the interest factor......Pomianehttps://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-43220985070131381002007-10-05T09:30:00.000+00:002007-10-05T09:30:00.000+00:00And whats the verdict on the Radikon?And whats the verdict on the Radikon?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-82480546318666138832007-10-04T11:52:00.000+00:002007-10-04T11:52:00.000+00:00Interesting. And timely - since the pomegranates a...Interesting. And timely - since the pomegranates are ripening on the tree as we speak, and I happen to have some limes in the crisper. Nigella's Bitter Orange Ice Cream (which, incidentally is also a non-churn variety) is very good, so this promises well. Many thanks.....I'll let you know what happens....Pomianehttps://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-77081614016063014342007-10-04T09:08:00.000+00:002007-10-04T09:08:00.000+00:00And I'd always thought it was just that they didn'...And I'd always thought it was just that they didn't travel that made them so tasteless.<BR/><BR/>Some time ago, you asked for recipes for pomegranates, saying that those you had been given in the past were just garnish. I think this counts, although I am standing by to be corrected:<BR/><BR/>Pomegranate Ice-cream<BR/><BR/>Juice two pomegranates and a lime. Strain. Whisk in 175g icing sugar. Beat in 500ml double cream, and keep beating to soft peaks. Freeze in an airtight container for at least four hours. No need to churn.<BR/><BR/>From Nigella Express - I thought of you the instant I read it ... let me know if it counts!<BR/><BR/>Joanna<BR/>joannasfood.blogspot.comJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.com