Pre-Vacation Recipes! (Persimmon Crumble & Pickled Radishes) ~ Diane's Vintage Zest!

Monday, April 1, 2013

Pre-Vacation Recipes! (Persimmon Crumble & Pickled Radishes)

Typically, I buy my groceries with a list in hand of all of the ingredients I'll need for that week's recipes.  It's a habit I picked up when I used to live alone and cooked for just myself because I hate throwing food away!  However, when there's a super great deal or if someone gives me some of their fruit tree bummer crop, I end up with extras.  Not bad if I'm at home, but not good if I'm headed on a trip!

If I have leftovers from my cooked meals, which rarely happens, I'll freeze them  However, for the produce that I didn't plan on buying, sometimes I have to put together a quick recipe.  These are a couple of recipes that I usually dig out of my arsenal for quick pre-trip recipes.

********************

In this post:


Persimmon, Pear, and Mango Crumble on Diane's Vintage Zest!  #recipe #healthy #fruit


I bought a really cheap radish with the intention of making one of my favorite Korean dishes.  However, it was right before my Vegas trip.  The solution was to go ahead and pickle it anyways!  I like making pickled Japanese cucumbers, and you can pretty much pickle anything and it will keep for a while, depending on your method.  This works for tomatoes, beets, peppers, etc.  Just look at this pickle appetizer I got from UMAMIcatessen!


This is the recipe I followed for my pickled radish, which is now definitely one of my favorites!  I didn't quite finish my cucumbers that I bought for snacking, so I pickled those too!  Feel free to change the amounts to your liking.  :)


Pickled Radishes (AKA Korean Moo) & Cucumbers
Adapted from Iron Chef Duck



Ingredients

  • White Korean radish, 1.5 lbs., peeled and cut into 1/2 inch cubes
  • 2 tsp. salt
  • 2/3 cup rice vinegar
  • 2/3 cup sugar



Directions

1. Add the salt to the radish cubes and toss to combine.  The salt will draw water out of the radish, softening it.


Korean Pickled Radishes on Diane's Vintage Zest!  #recipe #healthy #vegetarian



2. After 1 hour, drain off the liquid.  Rinse the radish cubes thoroughly with clean water, drain, and return to your bowl.


Korean Pickled Radishes on Diane's Vintage Zest!  #recipe #healthy #vegetarian


3. Mix the sugar and rice vinegar together in a small bowl until the sugar is fully dissolved.

4. Add vinegar mixture to the radish cubes.  Stir to combine.


Korean Pickled Radishes on Diane's Vintage Zest!  #recipe #healthy #vegetarian


5. Let sit for 30 minutes up to 1 day, in the refrigerator.

6. Enjoy!  They were so good that we ended up bringing them with us for the car ride!



Korean Pickled Radishes on Diane's Vintage Zest!  #recipe #healthy #vegetarian


Warning: Do not bring them with you on a plane because although they are delicious, they are super pungent!

I even made pickled cucumbers!


Korean Pickled Radishes on Diane's Vintage Zest!  #recipe #healthy #vegetarian


********************


Crumble is one of those dishes that can take pretty much any fruit.  Right before my New York and Nashville trip I was left with the bumper crop of persimmons that my mom gifted to me.  Therefore, I was forced to cook them (along with leftover mango and pears for snacking) in a crumble.  It was amazingly good!

By the way, I freeze fruit during the summer for smoothies, but at wintertime it's crumble all the way.  :)


Persimmon, Pear, and Mango Crumble
Adapted from Ellie Krieger



Ingredients

Topping:

  • 1/2 cup oat flour or whole wheat flour
  • 1 1/3 cup old-fashioned oats
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup canola oil


Filling:

  • 3 pounds fruit, peeled and cut into 1/4-inch slices or cubes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar, depending on the sweetness of your fruit (I didn't add any because of the sweet pears and persimmons)
  • 1 1/2 tablespoons all-purpose flour



Directions

1. Preheat the oven to 375 degrees F.

2. Combine the topping ingredients in a medium bowl until the ingredients are moistened.


Persimmon, Pear, and Mango Crumble on Diane's Vintage Zest!  #recipe #healthy #fruit


3. Combine the filling ingredients until just mixed.


Persimmon, Pear, and Mango Crumble on Diane's Vintage Zest!  #recipe #healthy #fruit


3. Spray individual ramekins with cooking spray. Transfer the pear mixture to the dish.


Persimmon, Pear, and Mango Crumble on Diane's Vintage Zest!  #recipe #healthy #fruit


4. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 30-35 minutes.


Persimmon, Pear, and Mango Crumble on Diane's Vintage Zest!  #recipe #healthy #fruit


5. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.


The best part is that you can eat the individual desserts until the start of your trip and then freeze the rest.  Alternatively, you can freeze the filling and bake it up after adding the topping when you return from your vacation.  Waste not, want not!

Enjoy my pre-trip veggie & fruit recipes!




14 comments:

  1. Pickled radishes sound great! Can you use other types of radishes? At a school I work at, last year, one of the assistants made pickled ginger which was also really delish

    ReplyDelete
  2. I've pickled lots of veggies, so I'm sure another type of radish would be great!

    ReplyDelete
  3. That cobbler look and sounds amazing!

    ReplyDelete
  4. This all sounds amazing!!

    Thanks again for joining the Link Up this week!

    ReplyDelete
  5. These all look so delicious! Yummy!

    Again, thanks for joining the Link Up this week!

    ReplyDelete
  6. I have not had a persimmon since I was very little. We used to try to trick others into eating one before the frost (meaning it was not ripe.) We would all laugh to see them pucker up, but once the frost came we all tried to eat as many as we could. Thanks for a forgotten childhood memory.


    Madonna/aka/Ms. Lemon
    MakeMineLemon

    ReplyDelete
  7. You are welcome! Persimmons were never my favorite as a child, but I've grown to the love them as an adult!

    ReplyDelete
  8. I love this recipe, persimmons are so unique and definitely a change of pace from the traditional ingredients for any dessert.

    ReplyDelete
  9. Totally agreed! I wasn't a fan when I was a child, but they have totally grown on me. :) I have yet to share the persimmon cake that I made recently. I will definitely have to do so!

    ReplyDelete
  10. Can I use the same recipe to make pickled carrots? I love pickled vegetables, just haven't made my own, but now I want to try. Thanks for sharing at Inspire Us Thursday on Organized 31.

    ReplyDelete
  11. I suppose you could pickle the carrots the same way, but this would be more of a Korean-style pickle with the rice vinegar, sesame oil, etc. A regular pickle would use white vinegar and other spices like dill, peppercorns, etc. Try a bunch of different combinations and see how you like it!

    ReplyDelete
  12. Thanks
    so much for sharing at the Krafty Inspiration Thursday party. I can’t wait to
    see what you’ve been up to this week, the party is live at 7 am est.

    Happy Thursday

    Maria @ Krafty Cards etc.

    http://kraftycardsetc.blogspot.com/

    ReplyDelete

I love to hear your comments! And putting in your two cents is always free. :)

.