Persimmon Bread Pudding

By: Co+op, stronger together

Total Time: 2 hours; 1 hour active
Servings: 8

Persimmons are here! If you’re new to cooking with this exotic winter fruit, grab a few and wait until they’re perfectly ripe before you begin this tasty recipe. But how do you tell when the ripeness is just right? Here’s an easy way to check: tug gently on the green top. If it comes off easily, it’s ready to eat! Don’t fret if it feels too soft, as these fruits are notorious for how soft and delicate their flesh becomes once they’ve reached peak ripeness.

Ingredients

• 4 to 5 ripe Hachiya persimmons

• 3 eggs

• 2 cups milk

• 3/4 cup sugar, divided

• 2 teaspoons vanilla extract

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1 loaf (about 16 ounces) challah, torn or cut into bite-sized pieces

• 1/2 cup raisins

Preparation

1. Cut the ripe fruit in half. Scoop the pulp out with a spoon and puree or mash until smooth. Measure 1 1/2 cups of puree for the recipe (refrigerate or freeze extra puree to spoon over oatmeal, yogurt or ice cream).

2. In a bowl, whisk together the persimmon puree, eggs, milk, sugar (reserve 1 tablespoon), vanilla, cinnamon and ginger. Stir the bread and raisins into the mixture, cover and let sit in the refrigerator for at least 1 hour.

3. Preheat the oven to 350°F. Grease a 9 x 13 inch casserole dish with butter and sprinkle the dish with 1 tablespoon sugar. Pour the bread pudding mixture into the casserole dish, spread out evenly and bake for 40 to 45 minutes until just set but still pudding-like. Remove from oven and serve warm.

Serving Suggestion

This seasonal dessert is best served topped with whipped cream, vanilla ice cream or yogurt, and can be served warm, room temperature or cold. You can substitute brioche or Italian white bread for the challah if desired.

Three Sisters Soup

By: Renee Russel

Total Time: 1 hour, 10 minutes - 2 hours, 10 minutes
Servings: 8 to 10

For almost as long as human beings have lived on this continent, the Three Sisters - corn, beans, and squash - have been a staple crop grown and harvested together. Each plant supports the others: sturdy, fast-growing corn provides a natural trellis for climbing beans. Beans fix nitrogen in the soil, providing vital nutrients for all three. Squash’s low, prickly leaves provide protection from pests and weeds. The spirit of cooperation in nature also makes a lovely, hearty fall soup for your dinner table.

Ingredients

• 2 pounds of your favorite winter squash (butternut, acorn, kabocha)

• 2 to 3 tablespoons olive oil

• 1 yellow onion, diced

• 1/4 cup garlic, chopped

• 2 quarts vegetable stock or water

• 1/2 cup white wine

• 2 teaspoons dried thyme

• 1 large bay leaf

• 1 pound fresh or frozen corn kernels

• 2 15.5-ounce cans cannellini beans, drained

• 1/2 bunch green onions, sliced

• Salt and pepper to taste

Preparation

1. Preheat the oven to 350°F. Halve the squash and scoop out the seeds. Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes (see tips below for cooking times depending on your squash). Remove from the oven and allow to cool.

2. Scoop the flesh of the squash into a large bowl (save any liquid!). Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.

3. In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.

4. Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.

Tips & Notes

Squash cooking times will vary depending on the type and size of squash. At 350°F you can expect these approximate cooking times:

• Acorn squash: 30-45 minutes

• Kabocha squash: 40-50 minutes

• Butternut squash: 60-90 minutes