Comments on: Like Mother, Like Daughter http://www.foodgal.com/2008/12/like-mother-like-daughter/ Musings on food, wine, laughter, and life Wed, 22 May 2013 23:36:37 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: foodgal http://www.foodgal.com/2008/12/like-mother-like-daughter/comment-page-1/#comment-1802 foodgal Sun, 28 Dec 2008 20:33:41 +0000 http://www.foodgal.com/?p=798#comment-1802 And Jacqueline: Stay tuned in January when I show you two things to do with Meyer lemons. How’s that for a teaser? ;)

]]> By: Carroll http://www.foodgal.com/2008/12/like-mother-like-daughter/comment-page-1/#comment-1801 Carroll Sun, 28 Dec 2008 20:29:53 +0000 http://www.foodgal.com/?p=798#comment-1801 jacqueline, I have had very good luck substituting my fresh Fuyus for anything that calls for apples in baking. They make a great dark spicy “cake”. Also, you can use that frozen Hachiya “goo” (I so love that term :-) ) just like fresh in your baked recipes — works just fine, and no “brain freeze”.

]]> By: jacqueline church http://www.foodgal.com/2008/12/like-mother-like-daughter/comment-page-1/#comment-1797 jacqueline church Sun, 28 Dec 2008 05:03:59 +0000 http://www.foodgal.com/?p=798#comment-1797 Speaking of Hachiay goo, did you ever try to freeze them? I’d read about this before but never wanted to forego eating them fresh to try it. This year we got more contraband produce from CA in the mail than we could eat at once. Frozen Hachiya comes out like a creamy custard. It’s an amazing thing. But very goeey to eat. It’s sort of a race to see if your teeth can withstand the cold before you’re wearing the goo on your hands – maybe I just don’t have the technique of eating the frozen ones down yet.

Fuyus are growing on me. My recent favorite prep is in salad. I like to pair them with slightly bitter greens like arugula, then some of my precious Oliviers bergamot olive oil and Katz Sauvignon Blanc vinegar. Just a few drops of each.

Do you know if you can cook fuyus in recipes that call for hachiyas? I suspect the recipe (like Flo Fab’s semifreddo in the NYT this Thanksgiving) would need a little more moisture or something?

Now, what about all my Meyer Lemons? What to do?

]]> By: Carroll http://www.foodgal.com/2008/12/like-mother-like-daughter/comment-page-1/#comment-1790 Carroll Sat, 27 Dec 2008 02:34:51 +0000 http://www.foodgal.com/?p=798#comment-1790 Perfect! I have four persimmons still on the tree (just out of reasonable reach and in need of a ladder to harvest) The last of the rest were mixed in with some butternut squash and coconut milk in lieu of a sweet potato dish for our holiday feast yesterday. This will make a beautiful New Year’s Eve salad. (Hurrying over now to check out Mr. Gower of the very evocative “Hachiya goop” ingredient comment ;-)

]]> By: foodgal http://www.foodgal.com/2008/12/like-mother-like-daughter/comment-page-1/#comment-1781 foodgal Fri, 26 Dec 2008 19:48:58 +0000 http://www.foodgal.com/?p=798#comment-1781 Hachiya goop?!! I LOVE that! Eric, I never would have thought to pair persimmons with baked eggs. But then again, that’s why I love your book — it’s just a wealth of inspiring flavor and ingredient pairings. And now that you’re mentioning hachiyas with my fave crystallized ginger, I might just have to give that a try, since I can never get enough of crystallized ginger.

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