I Think I Just Ate 9 – Episode 46
Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts
This past week, the weather has finally turned fall-like. I’m very much enjoying cool mornings and cold nights. This morning, I can feel the sun streaming in through the window onto my back and I sit and type. The carpet beneath my feet is warm in the sunlit patches. It reminds me of the cold winters when I was growing up in Canada. Finding that patch of sun when I was cozy inside on a freezing day. I remember laying in those patches of sunlight. Now our dog likes to lay on the warm carpet when the weather is cool. I totally understand why.
With the colder weather comes the holidays. With the holidays comes family gatherings. Often those include memories shared, moments savored, sweet fellowship.
Would it be reaching terribly to say these pancakes with this sauce are a bit like that? They’re sweet, but not too. They have a hint of cinnamon and spice. There’s crunch in the cornmeal, and a soft creaminess in the persimmons. Kinda like family, like memories, like the holidays, like fall.
This really is my favorite time of year.
Happy Eating!
(I definitely ate 9 of these for lunch yesterday. They are pretty small…)
Warm Persimmon Sauce
Last modified on 2012-11-14 20:04:27 GMT. 0 comments. Top.
- 6 persimmons, peeled and diced
- 1 t lemon juice
- 1/3 C water
- 1/4 t cinnamon
- pinch nutmeg
- 1 T honey
- pinch salt
- Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)
Cornmeal Pancakes
Last modified on 2012-11-15 01:35:54 GMT. 0 comments. Top.
- 2 t coconut oil (plus a little more for cooking)
- 2 egg
- 1 t baking soda
- 2 t baking powder
- pinch salt
- 1/4 T maple syrup
- 1 C cornmeal
- 1/2 C buttermilk
- roasted almonds, chopped (optional – for topping)
- Mix wet ingredients in a small bowl.
- In a separate bowl, mix dry ingredients.
- Whisk all ingredients together.
- Let stand 5 minutes. (The batter should be pretty thin.)
- Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
- Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.
This episode is sponsored by:
This dish can be found on Tuesday of this week’s menu.
