Thursday, December 31, 2009

Happy New Year and Persimmon Ice Cream

Wow, what an amazing year we've had! 2009 began like many of the previous years.... comfortable and familiar. In May I graduated from culinary school with the intent of going on to finish up my degree in Photography, eventually returning back to culinary school to teach.

Fate stepped in, and at the end of May we were given an opportunity we didn't think would be available to us for at least five more years and without hesitation we took it! We put our beloved house on the market, said our goodbyes to dear friends, and I drove 30 hours to a house I had only looked at once in a city I visited only briefly. Along the way we realized we needed change, crave diversity and look forward to the future with excitement. What the future holds we do not know, a year in London perhaps.... another new city to explore or a few more years here in beautiful San Diego? The possibilities are limitless, and I love it!

What I do know is I have every intent to savor the opportunities we were given, the friendships I have formed and the knowledge that 2010 is another year filled with unlimited adventures and possibilities.

Now on to the best part of a food blog, the recipes!

One of the simplest pleasures of living on the west coast is the abundance of farmers markets available year round. I drive through the San Pasquale Valley and marvel at the amount of lemons and oranges on the trees in December, truly a beautiful sight to behold. A new favorite fruit in our family is the persimmon. A bright orange fruit, soft when ripe with a sweet melon like flavor. It's sweetness is the perfect compliment to desserts, especially a persimmons ice cream. Easy to make and certainly a beautifully simple way to ring in the New Year!
Persimmons Ice Cream
adapted from Fresh from the Market
serves 3
2 ripe persimmon
1/2 cup half and half
1/4 c. sugar
1 tsp. pure vanilla
2 tbsp. orange juice
2 tbsp. lemon juice
Core and seed the persimmon, Cut into quarters and place in freezer, freeze until hard. Preferably overnight. Place frozen fruit into a blender, blend until fruit is broken into small pieces. Add remaining ingredients and puree until smooth. Serve immediately with fresh or store bought gingersnap cookies.


Chow and Chatter said...

wow awesome post and good for you following your dreams and moving to a new place, love it

heres to more adventures in 2010

love Rebecca

Fresh Local and Best said...

You have so much to look forward to in 2010. I'm looking forward to following your adventures on this blog.
Wishes for happiness and blessings in the coming year.

Angie's Recipes said...

Looks like you are going to have an adventurous 2010! The persimmon ice cream sounds very special!

Chef E said...

Serious market envy!!!

Happy New Years!!!

Rachel Cotterill said...

Sounds like a brave and fabulous year for you. I just discovered your blog... hope to read more in 2010.

Lori said...

Sometimes the best thing about the future is NOT having a plan. :) Enjoy each and every moment of 2010!

Yasmeen said...

Love the Cool start of the new year.My best wishes for 2010 :D

blessedmama said...

What an adventurous spirit! That's an amazing story. So, you're just down south from me? Hmm, thinking, thinking. Anyhow, I love the idea of persimmon ice cream. My mom is crazy for persimmons, so I know she'd like it. Have a great week!

Velva said...

2010 is going to be a wonderful year for you! You are living in foodie heaven! I am looking forward to all of your posts this year about your life discoveries and food adventures.

Cheers to you!

The Cooking Photographer said...

What a wonderful year. You are so talented Sarah. I wonder if you even have a clue just how much talent you have. The possibilties for you are so many.


Anonymous said...

Happy New Year! The persimmon ice cream sounds so lovely and refreshing!

Sook said...

I've never attempted to make ice cream at home. Yours looks so great!

Mireya said...

Happy New Year!

I've never had Persimmon - this is the perfect opportunity to give it a try!