I absolutely love persimmons. My grandmother’s property had two persimmon trees and every fall they were simply spectacular. These two trees sat among many other trees with leaves that by then had turned into beautiful shades of yellow and red. The persimmon trees stood out majestically tall with their dark green leaves and beautiful orange fruit
Last year I featured a turkey brine with pomegranate juice, this year we are going a different direction! Â A months ago I started thinking about the posts that I wanted to feature this year for Thanksgiving. I thought about a few different combination of flavors and the one that stuck with me was inspired by one of my favorite Persian rice dishes
I can’t say that I liked the taste of yams at first bite, in fact I became fond of them slowly through the years. Â The reason Â why I was not particularlyÂ enthusiasticÂ about them was because I only saw them prepared on Thanksgiving day and generally they were too sweet for my taste because of all the sugar that
So it is the day after Thanksgiving and you have stripped the turkey of all of its meat and are left with a carcass.Â In my last post I mentioned that I like to use every part of my turkey and today’s post is an example of it! Turkey stock is super easy to make with your leftover bones.Â I absolutely love love love a homemade stock because
The last recipe that I have for this year’s Thanksgiving is a perfect pair to any turkey, but it is especially good with the Pomegranate and Port Glaze Turkey. There was a time when I used to be so scared of making gravy because I always thought it was such a hard thing to make in order to make sure that the consistency is just right but also that it is not lumpy. I have found that the trick to a great gravy is to make a roux as a base and built up from there. By doing so it is much easier than adding the flour to the stock and try to whisk the lumps away.