A fruity vinegar flavoured with mandarins, and a jelly that's also made with crab apples that you might spread on hot buttered toast, if that's your sort of thing.
Enchanting is a good word to describe your writing and magic in the kitchen. Do you make persimmon chutney? I have a couple of times (using Bradley Ogden’s recipe published about 30 years ago). It’s wonderful served with grilled pork chops, also good with roast turkey or lamb.
After I sent that message I thought, “pretty cheeky of of American southern cook (who can no longer cook) to send tips to an English chef,” but persimmons are a rare treat in my world. I purposely didn’t tell you the other ingredients in Bradley Ogden’s recipe as I know you’ll find your own.
Probably my most ambitious preserving project, has been strawberry jam. It was delicious, but roses? Sounds like a lotta work. I've never tasted anything with them in it, it must be worthwhile. 🤷🏻♀️
There is an element of hard work, but the results are very good. There are still rosehips on the bushes so if you’re so minded then you could definitely have a go. Very delicious with ham, or on toast with butter.
Ham, seriously? I would never have thought of that. It's spring here, so I don't think we have any rosehips, but I have a few rose bushes, and I've seen the fruit, maybe I'll try in autumn when they are abundant.
Wow you’re an amazing writer and chef! I enjoy how you use patience as a part of your process. My ex-husband was a Red Seal Chef de Partie. Chefs have the patience of Job and their attention to detail is as strong as their palettes. Very few can write well. Bravo Chef, bravo.
Enchanting is a good word to describe your writing and magic in the kitchen. Do you make persimmon chutney? I have a couple of times (using Bradley Ogden’s recipe published about 30 years ago). It’s wonderful served with grilled pork chops, also good with roast turkey or lamb.
Thank you for the tip. I’ve never made that but will look this weekend.
After I sent that message I thought, “pretty cheeky of of American southern cook (who can no longer cook) to send tips to an English chef,” but persimmons are a rare treat in my world. I purposely didn’t tell you the other ingredients in Bradley Ogden’s recipe as I know you’ll find your own.
I look forward to digging it out. Thank you.
I am endlessly enchanted by your beautiful writing style and wonderful recipes.
Thank you for your kind words. The support here is awesome for a new writer like me.
“Must save” post.
Thank you.
Delicious, thank you
You’re welcome.
Lovely lovely.
What a lovely gift!
Agreed
Probably my most ambitious preserving project, has been strawberry jam. It was delicious, but roses? Sounds like a lotta work. I've never tasted anything with them in it, it must be worthwhile. 🤷🏻♀️
There is an element of hard work, but the results are very good. There are still rosehips on the bushes so if you’re so minded then you could definitely have a go. Very delicious with ham, or on toast with butter.
Ham, seriously? I would never have thought of that. It's spring here, so I don't think we have any rosehips, but I have a few rose bushes, and I've seen the fruit, maybe I'll try in autumn when they are abundant.
Wow you’re an amazing writer and chef! I enjoy how you use patience as a part of your process. My ex-husband was a Red Seal Chef de Partie. Chefs have the patience of Job and their attention to detail is as strong as their palettes. Very few can write well. Bravo Chef, bravo.
Thank you for your kind words.
Thank you @Nic Miller for the restack.