Recipes

This dish comes from the Lombardia region of Italy, where my Father was born, and has been made for ages. If you go back in time when the farmers and villagers ate mostly what they grew or raised, you would find that they cooked with lard. There wasn’t a huge production of olive oil in the region at that time, but they did raise pigs. This stew was traditionally made using the less tender parts of the pig, and it would contain the feet, nose, and ears and some of the rib bones. Nothing was wasted. However, in this day and age, we can use the more accessible cuts of pork, but I would encourage you to find fresh pork rind and use that. It adds a creamy richness to the broth, and a bit of a crunch in contrast to the soft, tender pork cubes.

Dad’s Pumpernickel was one of my favorites growing up. Taken warm from the oven, we often broke it open and slathered the piece with fresh sweet butter. The aroma, nutty flavor and chewiness of this wonderful, rich combination of grains filled the senses and the soul. It’s actually quite easy to make. Between the ease of instant yeast, and the Dutch Oven acting somewhat like a commercial baker’s oven, it’s hard to go wrong.

Challah is a wonderful egg rich bread that just keeps on giving. When it is warm and fresh, eat slices with butter and honey, or mustard with thin slices of roast beef. The following days make terrific French Toast, and providing you still have a bit left, make Bread Pudding Laced with Rum.

This is a wonderful, soul serving dessert. You can also use many types of day old white breads, even sweet French if that’s what you have on hand. The important thing is to let the bread set in the custard mixture before baking. This will insure a custard like texture through and through.

I know that many jokes have been made about fruit cake over the years, but if it is made correctly, using really high quality candied fruit, or in the case of this recipe made with a combination of dried and candied fruit it can be a delightful holiday treat. It’s good with coffee, tea, some wines or port. Try topping a thin slice with a dollop of triple crème cheese. You might surprise yourself.

This is the time of year when persimmons are plentiful. There are two main types of persimmons, and it is the Hachiya (acorn shaped) that is used mainly in cooking. They need to ripen to the point that the flesh is very soft and pudding like, otherwise the taste is mouth puckering astringent. You can use it right away, but it also freezes extremely well.

These bars are moist and chewy, with the chopped apricots, the lemon juice and the lemon glaze adding a touch of tart to the sweet.