This week has been a bit hectic. The Thanksgiving holiday had me busy with pies, and other holiday-related tasks. This may sound a bit strange, but my favorite way of relaxing after a busy week of baking is to go right back into the kitchen! The kitchen is where I go to gather my thoughts and see what else I can conjure. I often get the most inspiration when my pantry is running low or I am trying to use up things around the kitchen.

This recipe came about because I noticed I still had a bag of fresh cranberries hanging out in my fridge. I was gonna keep it kinda basic until I noticed I had a lonely organic navel orange as well. This recipe is still very easy. However, the added orange really makes it special. Have fun and enjoy!

Just as I was using up the last quince of the season, I got word that the persimmon tree at the Case Ranch Inn down the road in Forestville was spilling over with ripe persimmons!  Before I knew it I had a large paper sack full! 

There are two types of persimmons that are most common around here. These are the Fuyu variety of persimmons. Fuyu persimmons can be eaten while still firm. You don't have to wait until they're all mushy like those other persimmons. Seeds are minimal and the texture is similar to an apple only slightly less crisp. Simply peel the skin with a paring knife or vegetable peeler, slice and eat! 

Preheat oven to 350
Prep time: 15 min
Baking time: 50 - 60 min

1 cup      all-purpose flour
3/4 cup   sugar
1 tsp       baking powder
1 cup      milk
1 tsp       vanilla extract
4 tbs       butter (melted)*

2 cups    fuyu persimmon preserves*

This one is pretty simple. Place melted butter in bottom of a baking dish. Combine and whisk all of the dry ingredients in a bowl. Add the milk and vanilla to the dry ingredients and stir until smooth. Pour the batter into your buttered baking dish. Top with your fruit preserves and bake for about an hour. Allow the cobbler to cool or immediately place some in your favorite bowl and top with some vanilla ice cream. Enjoy!

*Notes
You can melt the butter in the baking dish while the oven heats up.
Please feel free to use whatever fruit you have on hand. Although nothing beats freshly-prepared fruit preserves, you could even used canned peaches, pears, cherries or whatever in a pinch.

Speaking of warm fall beverages...The fall chill is in the air and its time for something warm and spicy. Everyone has a version of chai tea that they love. Here at our house I began making this tea years ago as a way of satisfying my children's craving for a hot and sweet drink on a fall or winter morning. The great thing about making this tea is that you can vary the spices according to taste and availability. If you can't find fresh turmeric, use the widely available powdered form. I routinely get my whole fresh turmeric from Whole Foods in Santa Rosa. However, I have started seeing it more often in many local grocery stores and farmers markets. Fresh turmeric has a pleasant mild ginger-like flavor. 

Honestly, I did not intentionally create this "chai" recipe. It sorta created itself. I tend to use whatever I have on hand in the kitchen. How can you go wrong with cinnamon or ginger? Throw in some turmeric and cardamom and now you have something special. The green tea is a nice variation on the more traditional strong caffeine-laden dark tea used in many recipes. This tea is a great evening beverage that won't keep you up all night. Be sure to let me know what variations you discover along the way. Enjoy!

Chai Spiced Turmeric Tea

Fill a 4 qt saucepan with clean filtered water (Be sure to leave room to add your ingredients). Place over medium heat and add the following:

• 1    piece of turmeric (3 to 4 inches long) *
• 1    piece of ginger (3 to 4 inches long) *
• 1    whole star anise
• 3    cinnamon sticks

• 5 to 10 cardamom pods (crushed)
• citrus zest (1 organic lemon/orange)
  

Bring to a gentle simmer for about 10 to 15 minutes, remove from the heat then add:

• 2    green tea bags

Let the whole things steep for 5 to 10 minutes or so. Then strain some of the tea into your favorite mug.

• Add your favorite sweetener and creamer to taste and you are all set!
  

Notes:
The quantities stated above are merely a guideline. The turmeric and ginger can be sliced with a vegetable peeler, smashed in a mortar and pestle, sliced, chopped, etc. Just remember that "all" spices tend to intensify in strength the finer you break them down. Feel free to tweak it to your own tastes. I think this tea tastes best with organic half and half or whole milk added. 

I often make jam from my quince harvest and then use it in recipes such as this wonderful little newton cookie that is great for packing into the kids' lunch or enjoy them with your favorite warm fall beverage. Click "Read More" for the recipe. Enjoy!

People start blogs for many reasons. My reason is fairly simple. I love cooking. It is sorta my thing. While baking is my favorite part of cooking, I have sautéed, braised, stuffed, and roasted everything from seafood to a whole pig over an open fire! 

Fortunately I have found myself amidst some of the most beautiful vineyards, forests, beaches, and farmland in the country (if not the world). I am continually inspired by the endless bounty of fresh fruits, vegetables, artisanal cheese, and other culinary delights found here in the beautiful Russian River Valley. It is truly a paradise for those that enjoy food and wine. 

It seems that I am always in my kitchen. Currently I have a giant container of fresh homemade quince jam that will become the basis for a few recipes. Hopefully the kid's won't eat it all before I get started. Stay tuned...