The Earthy Delights Recipe Blog
Celebrating wild harvested, traditional & artisanal foods
Pickin’ Up Pawpaws, Way Down Yonder in the Pawpaw Patch… Some of us may still remember this song from childhood, but few of us have ever tasted a real pawpaw. Pawpaws have become a curiosity, little known to most of us, even though they have a long history in North America. The largest edible fruit native to the United States, pawpaws are most commonly found near riverbanks and in the understory of the fertile forests of the eastern United States. …
If you’re a fan of pawpaws, you’ve probably eaten your share of the fresh fruit in season. But what about the rest of the year? Pawpaws are notoriously hard to store for more than two or three weeks in the fridge, and if unrefrigerated, the large, oval fruits ripen quickly and must be eaten within a few days. The answer?Pawpaw curd, another fantastic way to preserve the exotic flavor of pawpaws – practically indefinitely. Fruit curds are a mixture of …
Mousse! Lighter than pudding, airier than ice cream… certainly nothing like jello. Mousse has a reputation as a complicated, rich and decadent indulgence for special occasions. While our recipe for Balaton cherry mousse is something of an indulgence and does make any occasion special, it’s not really that complicated. Yes, there are several steps involved, but none of them are especially difficult, and with some practice and a little organization, this wonderfully summery dessert can take less than 45 minutes …
There is nothing more elegant than a snowy-white wedge of creamy, savory Brie, the famed soft cheese named for the French region where it originated – unless it’s brie layered with paper-thin shavings of fresh truffles. Brie’s remarkable journey from milk to plate begins with a unique process, including an inoculation with a special cheese mold, a critical step in producing brie’s distinctive flavor and signature white “bloomy” rind. The rind (yes, it IS meant to be eaten) has a mild, faintly mushroom-like …
This simple, velvety soup with the aroma of an autumn woodland allows the delicately sweet flavor of chestnuts to shine. Fresh chestnuts are a popular staple in fall soups, both on restaurant menus and in the homes of creative cooks. Since chestnuts are a seasonal delicacy and aren’t available for most of the year, it’s a great idea to enjoy them as much as possible now while they’re fresh and at their best. Most recipes for chestnut soup pair them with …