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Persimmon Galette

Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Servings Prep Time
8 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40 minutes
Persimmon Galette
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Servings Prep Time
8 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
  2. Add 2 tablespoons of ice water and blend until the dough begins to clump together, adding more ice water by the the teaspoonfuls if the dough is dry.
  3. While you're working the dough, continue to gather the dough into a ball. Once it is in a ball, flatten it into a disk. Wrap it in plastic wrap and chill for 1 hour.
  4. After an hour, take the dough out and roll it between two sheets of parchment paper until it is approximately 1/8 inch thick. Place it back in the refrigerator for 15 minutes.
  5. Preheat the oven to 450 degrees. Combine the sliced persimmon slices, 2 tablespoons of sugar, and the lemon peel in a medium bowl. Toss to blend.
  6. Spread the preserves over the crust, leaving a 1 inch border.
  7. Arrange your persimmon slices overlapping each other. Feel free to make your own design! Fold the crust border up and over to create the galette shape.
  8. Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
  9. Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
  10. Let your galette stand for at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of ice cream!
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Udon Noodle Soup

Udon Noodle Soup
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Noodles are a main part of Japanese cuisine. Udon is a thick noodle that can be eaten in a soup or alone. This easy recipe can be added to with any topping you choose!
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Udon Noodle Soup
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Noodles are a main part of Japanese cuisine. Udon is a thick noodle that can be eaten in a soup or alone. This easy recipe can be added to with any topping you choose!
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. To make the soup, bring the dashi to a boil over medium high heat. Once boiling, add mirin, soy sauce and salt. Bring to a boil again and then turn off and set aside.
  2. Then, boil 3 cups of water and add the udon noodles. Make sure to separate them out while they cook. Once they are separated, remove them from heat and place in a bowl of ice water to prevent them from continuing to cook.
  3. Place your broth in a bowl and ladle the noodles in slowly. Top your soup with sliced cucumbers, bonito flakes, sesame seeds, seaweed and green onion or anything else you want to add!
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Cranberry-Orange Bread

Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Servings Prep Time
8 servings 35 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 35 minutes
Cook Time
50 minutes
Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Servings Prep Time
8 servings 35 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 35 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
  3. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
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Kasutera Cake

Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Kasutera Cake
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A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Servings Prep Time
10 slices 10 minutes
Cook Time
45 minutes
Ingredients
Servings: slices
Units:
Instructions
  1. Line your loaf pan (71/2 inches x 31/2 inches) with aluminum foil, followed by a layer of parchment paper. Preheat your oven to 325 degrees.
  2. Put your egg whites into a large mixing bowl and beat them on high for 30 seconds until you begin to see foam develop. Add in your sugar and continue beating, until soft peaks form.
  3. Now, you will begin by mixing your yolks one at a time, into your egg white mixture, at medium low speed for 1 minuted. Gradually add in your sifted flour and beat on low speed for 30 seconds.
  4. Next, you pour in your honey and water mixture and continue to beat on low for 1 minute.
  5. Pour your batter into your loaf pan, tapping the edges on a table to remove any bubbles. Smooth out the top of your batter to make it spread out evenly in the pan.
  6. Bake your cake for 45 minutes, or until the top is browned. Remove the pan from the oven, dropping it on the counter and let it cool.
  7. Remove the parchment paper slowly. Cut all the edges off except for the top and bottom. Cut into thick slices and serve!
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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Pumpkin Chocolate Chip Cookies
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Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
10-20 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and spray cookie sheets lightly with vegetable oil.
  2. In a large bowl, mix together the cake mix and pumpkin with a fork, or mixer, until well-blended.
  3. Drop by large rounded spoonfuls onto the cookie sheet. While cooking, they won't flatten out or expand much, so however you place them on the cookie sheet is how they will look when they come out of the oven. Helpful hint, take the back of a spoon and smooth out the top surface of the cookies into a rounded mound.
  4. Bake for 15 minutes. Allow cookies to cool on baking sheet for up to five minutes before removing to a wire rack to cool completely.
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Lemon Olive Oil Cake

Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 mini loafs 10 minutes
Cook Time
40 minutes
Ingredients
Servings: mini loafs
Units:
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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Ramen Noodles with Pork

Ramen Noodles with Pork
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Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Ramen Noodles with Pork
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Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the eggplant; cut the eggplant into ½-inch-thick rounds. Peel and mince the ginger.
  2. Remove and discard any netting from the pork; pat dry with paper towels and season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes per side, or until evenly browned. Transfer to a foil-lined sheet pan. Roast the seared pork 10 to 12 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board. Let rest for at least 5 minutes.
  3. While the pork roasts, wipe out the pan used to sear the pork. Add 2 teaspoons of oil; heat on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. Cook, flipping occasionally, 5 to 7 minutes, or until browned and tender. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.
  4. While the pork continues to roast, add 2 teaspoons of oil to the pan used to brown the eggplant. Heat on medium until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the corn, soy glaze, vinegar, demi-glace and 2 cups of water; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined. Remove from heat. Season with salt and pepper to taste.
  5. While the broth simmers, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water. Divide between 2 bowls.
  6. Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Stir any juices from the cutting board into the broth. Divide the finished broth between the 2 bowls of cooked noodles. Top with the browned eggplant and sliced pork. Garnish with the spice blend, green tops of the scallions and microgreens. Enjoy!
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