How: Admission is free! Costs associated with some activities
Why: At the Chefs Stage several cookbook authors and chefs will demonstrate recipes, discuss and sign their books including:
Joey Altman:
Without Reservations, How to Make Bold, Creative Flavorful Food at Home
Janet Fletcher:
Fresh from the Farmers Market—10th Anniversary Edition
Alice Medrich:
Pure Dessert, true flavors, inspiring ingredients, and simple recipes
Steve Sando:
Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo
This recipe from the original edition of Janet Fletcher's Fresh from the Farmers' Market, Chronicle Books is perfect for Fall. Keep your eyes open for persimmons, coming into season this month and next.
Quick Persimmon "Ice Cream"
Serves: 4
Ingredients:
2 ripe hachiya persimmons, about 1 pound total, frozen hard
1/4 cup sugar
1/4 teaspoon vanilla
1/2 cup buttermilk or half-and-half
Approximately 2 teaspoons fresh lemon juice
Gingersnaps, optional
Preparation:
Quarter persimmons carefully with a heavy knife. Remove the stems and any seeds. Halve each quarter crosswise. Do not allow the persimmons to thaw even slightly.
Put the chunks in the food processor wit the sugar and process until the persimmon is broken up into small pieces. With the motor running, add the vanilla and the buttermilk or half-and-half though the feed tube. Puree until smooth, stopping the machine to scrape down the sides once or twice. Add lemon juice to taste and puree again. Spoon into balloon wineglasses or compote dishes and serve immediately, with gingersnaps, if desired.
