Persimmon Gelato

So, for Christmas I received an ice cream machine.  Not just any, but a retro yellow one.  It works really well.

The other day, while I still had persimmons in my house, I decided to make persimmon gelato.  This recipe is super easy and really delicious. Enjoy.

Persimmon Gelato

5 ripe fuyu persimmons, washed, peeled, & cored
1/4 cup milk
honey to sweeten


Place fruit in the blender or a food processor, add milk, and process until smooth.  Taste, and add more milk if you would like your gelato milkier.  Blend in honey 1 teaspoon at a time until desired sweetness.  Place in the ice cream maker and run the machine for about 20 min or as instructed.  Serve soft or place in the freezer until desired texture.  Also don't need need to use an ice cream maker if you don't own one.  Just place the puree in the freezer.

Serve with a cookie (I used a pizzelle), fruit, or by itself.

~Victoria

Indian Salad

India.  Both of my parents have been to India more than a couple of times.  It is my dream to serve and visit there.  I love everything about India.  One reason I do is because their cuisine is amazing.

I have grown up with this simple recipe.  It is much like raita, but has more vegetables than a yogurt base.  My Mother said she had a salad like this in India several times.

This salad flourishes with cucumbers, tomatoes, onions, cilantro, and yogurt.  It is such a great combination with a spicy chicken or curry dish.  The yogurt and the vegetables make this salad cool and refreshing especially while eating spicy dishes.

Indian Salad

8 persian cucumbers, diced
1/2 small red onion, minced
3 roma tomatoes, diced
plenty of cilantro, ripped into smaller pieces
yogurt
a dash of cumin
salt and pepper

Add together the cucumbers, onion, tomatoes, and cilantro in a bowl.  Next, add the yogurt a spoonful at a time.  You want the yogurt to really be there...coat the veggies really well.  Add a little cumin and salt and pepper to taste.    

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