Quick Pickled Persimmons

Yesterday I went to the store specifically to buy a red onion so I could pickle a few slices and put it on a roasted pork and blue cheese sandwich. After returning from the store I realized that the cashier put everything except the onion in my bag! That’s when I looked around the kitchen and saw the fuyu persimmon and decided to use that instead. I thinly sliced half the persimmon and tossed it in a bowl with a generous pour of red wine vinegar and a pinch of salt and set it aside for 30 minutes.

They were fantastic on the sandwich; juicy, sweet, vinegary and tart. I think they’d also be a good addition to a cheese plate or relish tray.
After I had eaten I was kinda glad of the cashier’s mistake.

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Brussel Sprouts with Pecans and Golden Raisins

This is my new favorite way of cooking Brussel sprouts. The raisins add a subtle sweetness and the nuts add a lovely texture. My other favorite way is halving and roasting the sprouts in a hot oven until they are almost burnt. This way is much quicker.

1/2# Brussel sprouts, thinly sliced

1Tablespoon Butter

3Tablespoons Golden raisins

2Tablespoons toasted Pecans, chopped

Soak the raisins in hot water for a few minutes. Melt the butter in a large saute pan and add the Brussel sprouts, a pinch of salt and pepper. Saute until they are soft and bright green. Drain the raisins and add them and the pecans to the pan. Adjust seasoning with salt and pepper and serve.