Persimmon Tarte Tatin, Crème Fraîche – Tatin di cachi

Via - Marcello’s Kitchen

Persimmon is a most understood fruit. Those who “hate” persimmon probably do so as a result of a confusion between fuyu and hachiya varieties. If you attempted to eat an unripe hachiya, that is certainly the cause of your disgust. An unripe hiachya is super-tannic and can taste like chalk or bark. Or worse. Its astringency makes it totally unpalatable. A fully ripe hachiya, however, has the consistency of jelly and is sweet and rich. And a ripe fuyu has a firm texture and tastes like a honey-flavored apple. Now, who “hates” that?
Via www.tastewiththeeyes.com

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Wild Salmon Cakes with Kaffir Lime and Ginger – Polpette di salmone

I love the fresh taste of the kaffir lime in these salmon cakes, and wish I had used an extra leaf. I also think it could definitely have used that wasabi kick.  The “ponzu” sauce helped reinforce that nice lime flavor.  All in all, this salmon cake recipe is a keeper!

viaWild Salmon Cakes with Kaffir Lime and Ginger | House of Annie.

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• Kaffir Lime and Other Citrus Pleasures (dinersjournal.blogs.nytimes.com)

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MADELEINE, CIAMBELLE E CIAMBELLINE alla marmellata biologica

Via  Marcello’s Kitchen

Le madeleine (madeleinette o petit madeleine se di forma più piccola) sono dei tipici e soffici dolcetti francesi a forma di conchiglia, originari di Commercy, comune situato in Lorena, nella Francia del nord-est. La forma delle madeleine è dovuta allo stampo a conchiglia nel quale vengono cotte; si pensa che questi dolci risalgano al XVIII secolo, quando Luigi XV, assaggiatele allo Chateau de Commercy, se ne innamorò a tal punto che gli diede il nome della pasticcera che le aveva create: Madeleine Paulmier.
Via kucinadikiara.blogspot.com

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Pumpkin roll dessert – Rotolo di Zucca dolce

Via Scoop.it – Marcello’s Kitchen

‘ve never had or made a pumpkin roll before, or any other kind of roll for that matter. I was originally going to make the traditional pumpkin roll but then I found a recipe that combined the flavors of pumpkin and orange and it intrigued me. So I decided to make both I was honestly a little intimidated by the idea making my own roll, but it really wasn’t that difficult.
Via www.goodeatsblog.com

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Tasty bacon apple pie – a treat for foodies

I’m not entirely sure either of my grandmothers even made apple pie. My mom tells me that she remembers her mother making the occasional apple pie for my grandfather, and if it was for him, that explains why I never saw any. He was known for hiding his pies from people. Not even his adorable granddaughter (that would be me!) could finagle a piece out of him.
Via www.tasty-trials.com

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Foie Gras Sauternes, Pear, Chervil – Dessert or Antipasto?

There’s nothing like the combination of pear with foie gras — it’s great with a little panna cotta and a glass of dessert wine after dinner. This recipe from Alinea Restaurant in Chicago combines them all into a perfect, compact bite. Yum! This is a two-day project if you allow time for curing your foie gras.
Via alineaphile.com

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Rhubarb tuna salad and fois gras

I have grown attached to the versatile nature of rhubarb. It is acidic and crunchy with almost berry undertones. Yet it can be both savory and sweet and depending on how you cook or manipulate it you can coax out…
Via blog.ideasinfood.com

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Pumpkin Coconut Bundt Cake – Ciambella di Zucca e Cocco

This is the kind of cake I like to bake on a rainy Sunday before Halloween. Spicy and full of pumpkin moistness. No need for any thick frosting. Better to save the sugary stuff for what was coming the day after Halloween.
Via www.cakeduchess.com

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Raspberry and milk chocolate cheesecake recipe

Use good quality chocolate for this sumptuous cheesecake. Raspberries not in season? Substitute with cranberries!
Via www.bbcgoodfood.com

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Indian Pudding

Indian Pudding History
What’s Indian pudding? It’s a baked pudding served hot or warm, made of cornmeal, milk, molasses and spices. It’s a richer, sweetened form of hasty pudding, a porridge of cornmeal cooked in milk or water. (Remember the song, Yankee Doodle: “Father and I went down to camp/Along with Captain Gooding/And there we saw the men and boys/as thick as hasty pudding.”)
Via www.thenibble.com

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