PERSIMMON BUTTER RECIPE RECIPES

Name: Butter-Braised Asparagus
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large or medium asparagus; 6 tablespoons butter; Salt and pepper; 2 tablespoons lemon juice; 1/2 teaspoon lemon zest; 1 tablespoon snipped chives; 1 tablespoon roughly chopped parsley or chervil; 1 teaspoon chopped tarragon, plus more for garnish; 1 tablespoon chopped dill, plus more for garnish (optional)

BUTTER-BRAISED ASPARAGUS RECIPE - NYT COOKING

Butter-Braised Asparagus Recipe - NYT Cooking image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http//schema.org, Calories 190, UnsaturatedFatContent 5 grams, CarbohydrateContent 8 grams, FatContent 18 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 11 grams, SodiumContent 467 milligrams, SugarContent 3 grams, TransFatContent 1 gram

PERSIMMON JAM ~ RECIPE FOR CANNING - PRACTICAL SELF RELIANCE

Persimmon Jam ~ Recipe for Canning - Practical Self Reliance image

Easy persimmon jam comes together quickly with just 3 ingredients. Can it in a water bath canner or store it in the refrigerator.

Provided by Ashley Adamant

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 3

Ingredients

4 lbs persimmons
1/4 to 1/2 cup lemon juice or lime juice
1 to 2 cups sugar, adjust to your tastes

Steps:

Slice persimmons into small chunks and remove stems and seeds.
Add persimmons and lemon juice to a small saucepan and cook on low for a few minutes until persimmons begin to release their juices. Use a potato masher to help speed the process along.
Once they've fallen apart, add sugar and cook over medium-low heat until the jam thickens. Test for consistency on a plate in the freezer.
When the consistency is right, pour into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, and then turn off heat and leave the jars in the canner for an additional 5 minutes. Remove jars to the counter and allow them to cool.
Check seals, and store any unsealed jars in the refrigerator for immediate use.

Nutrition Facts : ServingSize 1 Servings

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