Stacked Supper of Shrimp, Rice, Avocado and Cucumbers - Healthy !

Wife and I tag-teamed making a Stacked Supper tonight from http://www.skinnytaste.com/2015/10/spicy-california-shrimp-stack.html?m=1. Brown rice on the bottom, seasoned with rice wine vinegar; a layer of shrimp; a layer of avocado; then, diced cucumbers top the stack. A finish of  siracha mayo and furikake. Yum ! Delicious, easy and healthy !

Winter Bosc Pear and Roquefort Salad with Spiced Red Wine Figs

 Winter Bosc Pear and Roquefort Salad with Spiced Red Wine Figs

from the just-published book The Magic of Spice Blends by Aliza Green, p. 80

(picture from the book, below)

 

A trip to Whole Foods, along with a previously-purchased Pinot Noir, gave us a nice salad for about $4.50 a serving (PLENTY of left-overs !)

 

 From right to left in my final plating - A fanned-out Bosc Pear (with a bit of lemon juice and some of the vinaigrette); about 1 oz. of wonderful Roquefort; radicchio; endives; spiced red wine figs; and walnuts. 

 

 The book instructs how to make Quatre Epices (in case you're not familiar with it, it's a French blend of four ground spices, in a rough ratio of White Pepper:Nutmeg:Ginger:Allspice of 4:3:2:1). 

 

That blend is used, along with the red wine, to poach the dried figs. 

 

The straight-forward vinaigrette uses neutral oil and cider vinegar (2:1).

 

Gabriel Coulet Roquefort !

Aquavit

'Finally got back around to this Blog.  I JUST picked up a beautiful cookbook by Marcus Samuelsson (for $1 !!) about the NYC Scandinavian restaurant he helmed for a while.  I hope to try out some recipes soon ! (I just RETIRED, so I SHOULD have more time for recipe testing).

In case you're not familiar with the restaurant (I've not been there) ---  http://www.aquavit.org/.

How the Professionals do Tacos al Pastor

Okay. For $4 per taco in NYC (!!?!), Stupak's Empellon Al Pastor puts forth delicious fare - MUCH better than the ones I made.

Part of the difference was in the meat - more moist and flavorful than my attempt. Note picture of their process (Santa, hint, hint...).  Another huge difference was each of the several sauces, which I need to research.

New York Cheesecake recipe from Cook's Illustrated - Hybridized

I've been making variations on the 2002 Cook's Illustrated New York Cheesecake recipe* for quite a while.  The recent Cook's Illustrated magazine (Jan. / Feb. 2015 issue, yes, the 2015 issue) put forth an update, which I like very much !  I've made three cheesecakes with a variation of the two recipes already (in less than three weeks - FUN !).

The hybrid uses the OLD recipe mostly, except for two departures.  One is the crust is changed to add flour, etc., to the OLD graham cracker crust to make it more pastry like.  This is to help ensure that the wet cheesecake batter doesn't make the crust soggy over time.   I like this concept, but I just didn't want to change that piece of my go-to recipe right at Christmas (under pressure to produce).  ;-0

SO, the other piece that has changed how I do cheesecakes is the upside-down process.  Formerly, the baking in the oven started out at 500 degrees F for a short period to brown the top of the cheesecake, then the temperature was turned down to 200.  The identified problem was the variation in the time it took various ovens to go from 500 to 200 - many NEW ovens, being better insulated, took much longer, resulting in dry / burnt cheesecakes.

The NEW process starts with the 200 degree oven (pre-heated), and takes the cheesecake to 165 F (use the lower rack).  Fine, if you have a thermometer.  They approximate 3 to 3-1/2 hours, if you're not measuring the temp (The one that I did yesterday took 3 hrs. and 9 minutes to come to temp, and that was with batter out of the fridge that I made the night before.)

AFTER you take the now-set cheesecake out, and change the rack to the top, change the temp to 500.  When it reaches 500, put the cheesecake BACK in for from 4 to 10 minutes (yesterday's was in for 5 minutes).  Note the two attached pictures.  The uglier of the two is an earlier effort, where the top got black and spotted.  This was from longer in the oven AND not rotating the cheesecake by 180 degrees at the estimated half-way mark.  The less ugly of the two is from yesterday.  SO, NEXT TIME, I'm actually going to try 450 degrees instead, rotate it halfway, and watch closely.  I'm looking for consistent nut-brown top, but, HEY, there's always whipped cream for the top.  OH, and I toasted macadamia nuts, cooled them, and put them in the graham cracker crust and it was really good.  :-)

Most recent effort - Better !

Not so good aesthetically (still yummy though !)

*I suspect this whole recipe is, by now, Google-able...

Their picture of a French Apple Tart

The November/December 2014 Cook's Illustrated had a French Apple Tart recipe. Four hours later, on a Sunday afternoon, I had produced a version. This, for me, is special occasion fare. It's simple, delicious and beautiful with their recipe.

So, for future reference* -

13.32 oz. AP Flour

   4.5  oz  Sugar (I used my home-made vanilla sugar.)

     1   tsp  Salt

 20     T.   Melted unsalted Butter

Preheat oven to 350.  Mix the dry ingredients.  Pour in the melted butter, and mix until Play-Dough-ish.  Skip the wrapping and chilling and rolling, and just pat it in the pan.  Try to be consistent about the thickness, and especially the joint area between the bottom and the sides.  They suggest using a meat pounder.  I just used my hands and it worked pretty well. Author Andrea Geary suggested putting the crust on a baking pan with a wire rack on it, and using the bottom rack.  I followed her suggestion, and it came out beautifully ! (30-35 minutes, rotating once half-way, removing when golden brown...)  Her tests indicated that you can make all of these components up to 24 hours ahead of time, assembling at the last minute.  Keep the two apple components separated.

For the "top" apples - in skillet over medium heat, add 2 T. butter until foaming.  Add sliced apples  and water.  Cover and cook 3-5 minutes, then spread out to cool. (reserve 5 skinniest ones to make the rosette curve in the middle)

For the "bottom" apples, get Smucker's Apricot Preserves.  Microwave gently until fluid.  Using a wire mesh, separate solids and save them.  Reserve about 3 T. to coat top later.  Add apples with butter, apricot solids and strained Preserves.  Cook and cover about 10 minutes, over medium heat.  Break them down.  A potato masher works great here (after I found it).  The pastry blender worked pretty well until then. !?  Dry them out more, about 5 minutes.

Smooth them into the crust.  Top with the slices.  Cook for about 30 minutes on lowest rack.  Then, brush with the reserved apricot preserves.  Broil, watching carefully (!), for about 3 minutes.  Cool for about 1-1/2 hours.  Cut with a chef's knife to try and keep the crust from breaking.  Very yummy and rich !

SO, after all of that, I had what my Wife described as the "...most beautiful thing [I] ever made...". (!)  I'm not sure I will ever do this again - there are certainly some ways to put together all of the good-tasting stuff without adding the fru-fru (sp?) overhead of rosette-ing the top.  BUT, here's my final product (below), along with my favorite knife that my little sister gave me.  Make this tart at least once !

* Their recipe was for a 9" tart pan. My pan is a 12" one. Without doing the math (did it later though), I decided to double the ingredients for the crust, and make 1-1/2 times the filling. It worked out almost exactly right. (!?)

I made Tacos Al Pastor night before last, since I plan to eat tomorrow afternoon at Chef Alex Stupak's NYC Empellon Al Pastor .  They just got a spread in NYMag (thumbnail below). 

I'm sure my Tacos aren't close to Stupak's, but it was fun to learn about the process.  I followed the www.myrecipes.com version, with refried beans (daughter said "not pretty" - "are they ever ?", wife asked ...), chipotle corn, corn tortillas, steamed Spanish rice, and salsa verde.

Crab Cakes ! Grilled Pickles !!?!

With the 6-1/2 ounces of left-over Blue Crab from the 5 pounds that the Wife and I picked through for last night's dinner, I'm prepping some Crab Cakes.

Andrew Zimmern had an interesting recipe that I used at http://www.foodandwine.com/recipes/baltimore-style-crab-cakes .

I usually just slap together Tartar Sauce-ish-ness. But, tonight I used the Tartar Sauce recipe from a cookbook my neighbor just gave me (by the authors of the Silver Palate Cookbook). HOWEVER, I JUST made some "Grilled Pickles" this a.m., and used those in the recipe. Of course, grill marks look good on just about anything, I think - but, Grilled Pickles ??? (I had never heard of such !!?!)

BUT, PLEASE TRY THESE - I whipped 'em out in about 10 minutes prep. I may never buy pickles in the store again ! (The only impact that I could tell that the grilling had on the sliced Persian cukes and the red onions, other than the marks, was a slight smokiness, but I like it, and, again, they're so easy !) http://www.jaxhouse.com/2013/08/06/grilled-pickles/ .

Wife's going to make a salad like the nearby Brooklyn Café does with their crab cakes - mixed greens with corn (plenty of that left over from last night !). I just heard my stomach growl...

AFTER-MEAL REVIEW: The Crab Cakes were not as good as Brooklyn Cafe's - Good browning on the cakes, but I will cut back on the Saltines used as breading in Zimmern's recipe by a 1/3 or so next time.

'Cooked for one Nephew plus Wife, and one Nephew plus Wife-to-be - TOO MUCH FUN ! Had a Chef Paul Luna (ish) cabbage salad with red and "regular cabbage" (white ? light green ??), toasted walnuts, gorgonzola (he uses gorgonzola dolce), mint, and a light lemon viniagrette to lead off with. I used my new mandoline, and cut the cabbage slightly too thin.

Then, chicken piccata, which turned out well. I did have one interesting issue, though. When I added some cream to the simmering sauce, the acidity of the sauce caused the cream to curdle some (I just shuffled it in and out through a strainer and removed the big pieces, although I probably could've just used the immersion blender and buzzed it into submission. I just added cream to my "Lemon Butter Sauce" last night made to pour on the "Flounder en Croute", and it didn't curdle,

so it is probably about the pH level. ??)

Couscous, garlic bread and green beans rounded out the chicken piccata entree. Black Raspberry Chocolate Mousse for dessert, with raspberries and whipped cream. Lesson learned - back off on the Chambord from 2 Tbsp. in the Mousse - a bit too boozy !; start earlier on the prep work, and also get that same group again, because they totally cleaned up the kitchen !!!!!!!?!

Sister's Brussel Sprouts

Sister emailed me - - -

"Made the best brussel sprouts tonight I have ever eaten.

Brussel sprouts cut in half, tossed in EVOO and salt and pepper
Roast 400 for 30 minutes
In a skillet: 1/2 c OJ with rinds sliced in big hunks so they can be taken out-Reduce by 1/2
Add 2 pats butter and swirl in
Add 8-10 dried apricots cut in pieces
Add a handful of toasted walnuts.
Pour sauce over brussel sprouts and finish with a little bottled balsamic glaze.

Even though I am just the sister of foodie guy, I can cook."

Birthday Fun - Cooking Class with Sister !!

Hard to beat this coming up this week ---





Holiday Hors d’Oeuvres --- Hands-On !
Wed, Dec 2, 6 – 9p

MENU: Petit Seafood Cakes; Broiled Figs with Stilton & Apricot
Chutney; Citrus-Spiced Mixed Olives; Camembert Walnut Pastries;
Bourbon Steak Toasts with Horseradish Cream; Spiced Pumpkin Seeds;
Trio of Savory Puffed Cheese Straws: Black Olive Tapenade, Pesto, and
Parmesan & Pepper Jack Cheese; Fried Shrimp Toasts; and Fingerling
Potato Bites with Smoked Salmon & Crème Frâiche.



With Chef Samantha Enzmann ! and Sister ! :-)

Wife made some wonderful burgers on the grill. Salted and peppered, with a great crust, they made a wonderful meal on toasted buns. Her good guacamole was a satisfying side. One one-inch-diameter tomato from the garden gave up its future to enhance my burger !



Alongside all of this production, I decided to try and make use of the eggplants that GrandMother had sent - two purple and two white.



I read several recipes online, and started winging it (which can be dangerous !).



I cut all of the eggplants up into about 1/4" slices, and salted both sides, waiting about 5 minutes for the moisture to come out. I recall that this "de-bitterized" the eggplant I rinsed the slices and dried them, and coated them in about 1 Tbsp. of good olive oil. Since Wife had the grill going for the burgers, I grilled them all, losing two through the grates. :-(


I headed toward Ina Garten's "Eggplant Gratin" recipe.


In that recipe, she slices the vegetable 1/2" thick, so we'll see how that difference turns out.

She made a custard of ricotta, half-and-half, and egg, then layered browned eggplant slices and marinara sauce. The gratin was then baked.

Mine was pretty good. I think that the thicker slices would haven been better.

As is always the case in a surfing session, I found some interesting stuff. The eggplant picture came from a blog called Tuesdays with Dorie , where, since January 2008, a collection of bakers - hundreds of them ! - have been baking through the recipes in Baking: From My Home to Yours by Dorie Greenspan. (James Beard Award winner). They post their comments on each weekly recipe on their own blogs, posting a link to their blog post on the Tuesdays with Dorie site. HOW FUN !

Delightful (and not frequent enough) family gathering today - including food-stuff !

Wife made some Roast Beast (chuck) which cooked for about 11 hours in the crock-pot using a Paula Deen recipe - very tasty. Mashed potatoes on the side with some corn and roasted peppers completed the meal (oh, and the ubiquitous french baguette). I WILL make my own loaf one of these days (day number 720, possibly, of saying that to myself).

GrandMother brought a really good Key Lime Pie with that good graham cracker crust.

I whipped out the Valrhona "Coeur de Guanaja" finally. WARNING - BORING TECHNICAL DETAILS _ ON ---Valrhona calls this a "revolutionary chocolate concentrate" with a high chocolate content and lower cocoa butter. They say in the literature that, in "...some recipes the fat content restricts the amount of chocolate that can be added. The addition of most chocolate couvertures would add too much fat, resulting in ice creams and mousses that freeze too hard or are too stiff or crunchy. Cocoa powder is therefore used as a substitute with unsatisfactory results such as a pale chocolate color or disappointing flavor. Coeur de Guanaja is now the premium technical solution designed to strengthen the chocolate intensity of your recipes with no compromise in texture.

Possibly some other boring stuff follows, but no more technical and boring stuff.

Maybe one day I will understand what that blurb actually meant, but, for now, I know that the chocolate made a really rich dessert.

This is Shirley O. Corriher's recipe ("Simple Chocolate Mousse") from her BakeWise book (p. 96), copyright 2008, Confident Cooking, Inc. I may ask Scribner Subsidiary Rights Department for permission to reproduce her recipe, but, since Shirley lives in Atlanta, she would probably allow it without official permission.

So, hoping that's true, here it is - - -

2 cups heavy cream
1 cup sugar
1-1/3 cups semisweet chocolate, finely chopped

1. heat the cream until you see steam. Remove from the heat and stir in the sugar (I used vanilla sugar that I made). Stirring slowly, dump in the chocolate all at once. Stir slowly until everything's dissolved. (I talked with a pastry chef at Whole Foods about this simple method just yesterday, and he said that this would not work. Take the time to read Shirley's scientific background on the situation and you will realize that she knows what's going on at the molecular level, and, also, the results reflect that he may need to rethink that position.)

2. allow chocolate cream to cool for 30 minutes, then pour into a medium bowl, cover tightly, and put in the fridge for at least four hours. The cream must be thoroughly chilled.

3. whip with hand mixer or stand mixer on medium-high speed until soft peaks form. Carefully, continue whipping until you get a moderately firm peak consistency - perfect for a mousse.

4. ...Keep in fridge until serving. You can garnish with a swirl of whipped cream.



It's all about the ratio of those three ingredients, I believe, so if you have less than 1-1/3 cups of chocolate, adjust accordingly.


-Lessons Learned - she said "finely chopped". It is important not to try and short-cut this, like I did with the little chocolate lozenges the first time (unless you like the little flecks of chocolate dispersed throughout).

It is also important to ensure that the cream is starting to steam, not just the one wisp that I stopped at. I believe the cream was not hot enough that first time to melt the entire mass of chocolate adequately. The second time I did it I took it to 200 degress (using my digital thermometer that I enjoy so much), and the finely-chopped chocolate melted adequately.

I also didn't whip it enough, but, again, it was good and rich.

So rich, in fact, that everyone complained about "too much of a good thing" with the portions (from 1/2 cup to 1/3 of a cup). A shot glass full, Sister suggested, would have been just right. And, even for a chocolaholic like myself, she was right.

post-Grilling session

'Twas fun making dinner as usual !

The teriyaki salmon has been better. It was cooked well, but Wife said that she used the Publix version of the marinade, and she likes the McCormack's version better. Also, she said that she should've turned the filets over one more time for more caramelization.

The fresh corn, brined in the husks for a couple of hours, probably should have been cooked longer. Home-made garlic butter brushed on helped, but we've made better versions of that, too. (The garlic bread turned out fine.)

My favorite dish was clearly my labor of love - - -

The Tomates à la Japonaise (Tomatoes Stuffed with Panko, Herbs, and Garlic) Adapted from Mastering the Art of French Cooking, by Julia Child, from the previous post, recipe included.

There were three good-looking beefsteak tomatoes to serve us three. It turns out that, upon slicing them open, they were not as beautiful on the inside. I made cups out of the resulting 6 halves. It was probably intended by the recipe author that the little section walls be retained, after seeding and juicing, but I removed them. I seasoned the cups first with a bit of salt and pepper, and put in the mixture I'd assembled.

The mixture got SLIGHTLY off-course when I realized that the Panko crumbs were "Italian seasoned" instead of plain. Already awry, I decided to make up my own version. I added some herbs - 6 leaves of out-of-the-yard basil, some fresh oregano, and some fresh flat-leaf parsley. I used the dunk in boiling water method (microwaved in a plastic measuring cup this time, instead of boiling water on the stovetop), and then shocked them in an ice bath. They kept that nice green color - that's certainly worth the extra couple of minutes effort.

I minced three cloves of garlic, diced one-half roasted red pepper, and chopped up six Kalamata olives. A half of a tablespoon of chive cream cheese was dolloped into the bottom of each cup. Then I seasoned with salt & pepper, and spooned the bread crumb mixture into the tomato halves and topped with a splash of EVOO (you prob. know that Rachel Ray coined that acronym and got a certificate from the editor of some big dictionary when they added it). I want my own entry in a dictionary !

I oiled the grill grates and put the cups on for about 15 minutes. The tomato skin had blackened, and, once plated, it was easy to cut down into the tomato and just fork up the good stuff. Outstanding flavor, and a good combination of ingredients, if I do say so myself. This summer tomato recipe is a "keeper".

p.s. - R. asked that a raw version be produced alongside, next time...

Grilling out

The Wife mentioned that she has some components for tonight's envisioned grilled dinner - fresh corn, salmon, green bell pepper, and portabello mushrooms.

Hmmmmm. 3:00 on a Saturday with such good stuff to work with !

I may brine the corn, as Wife suggested, then grill in its husk, and grill the other veggies too. She makes a great teriyaki glaze that is just one of those things that shouldn't be adjusted, which has my vote for the entree treatment.

I just happened on this recipe which I may venture into tonight, even though it might tip the scales to too many vegetables. (Recipe now "borrowed" from that site with my modifications. I couldn't find it in MTAOFC's index, which is strange.) http://www.lafujimama.com/

Tomates à la Japonaise (Tomatoes Stuffed with Panko, Herbs, and Garlic)
Adapted from Mastering the Art of French Cooking, by Julia Child
6 servings
6 firm, ripe, red medium tomatoes
Salt and Pepper
3 cloves minced garlic
3 Tbsp. minced green onions
4 Tbsp. minced fresh basil (recipe adaptor used a mixture of basil and shisho, which I had never heard of. It is apparently a related herb to basil and mint, used in Japanese fare)
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup olive oil
1/2 cup Panko bread crumbs (mafujimama's far eastern twist on MTAOFC's use of bread crumbs)
Olive oil, to sprinkle on top of stuffed tomatoes

1. Preheat GRILL to 400 degrees Fahrenheit.
2. Remove the stems and wash the tomatoes. Cut the tomatoes in half crosswise. Gently squeeze out the juice and seeds. Sprinkle the halves lightly with salt and pepper.
3. Blend remaining ingredients (from garlic on, except for olive oil for topping) in a mixing bowl.

Fill each tomato half with a spoonful or two of the mixture.

Sprinkle with a few drops of olive oil.

Arrange the tomatoes in a shallow, oiled roasting pan (just large enough to hold the tomatoes easily in one layer)--do not crowd them.

4. Shortly before you are ready to serve, place them in the grill and bake for 10 to 15 minutes, or until the tomatoes are tender but hold their shape, and the panko bread crumb filling has browned lightly.

I believe that this should work with the oven-to-grill substitution I'm planning on, and it seems like this summer recipe will be another "keeper". We'll see...

Fig-session

"It's everything figs", Wife said. Yes. I picked 15 more from my 20' fig tree (still wondering how I can get those at the top).

After several out-of-hand, I thought, again, about making something. MTAOFC didn't have any reference to figs in either volume's index (!?).

I found a neat web site with about 5 years of food-related blogging with a recipe for "honeyed fig mascarpone creme brulee", which almost had me going. http://www.lexculinaria.com/

Then, I picked up the just-added-to-the-foodie-library copy of "The Silver Palate Cookbook, Delicious recipes, menus, tips, lore from Manhattan's celebrated gourmet food shop". With ideas from their first chapter, "Fancy Finger Food", I was buzzin' around the kitchen within minutes.


So, just one step up from eating off the fig tree, I had a Kadota fig sampler platter composed of (clock-face format) -

Clock -Description -My Taste score (0-100)
6:00 - Peppadews - 40
9:00 - Honey-Maple Ham, Lime Juice, freshly-cracked pepper - 90
10:00 - Fig Jam - 85
12:00 - Modena Balsamic Vinegar from Sister P. - 20
2:00 - Homemade Bananas Foster Sauce - 100
4:00 -Whole-Milk Ricotta with Crushed Roasted Hazelnuts -3

LESSONS LEARNED -

Bananas Foster Sauce is probably not even bad tasting when slathered on a fence post.

I'll possibly try the balsamic vinegar again after making a glaze with it.

The Ham combo was from the Silver Palate book (I forgot to add the fresh mint that they listed, which I had about two feet from my setup). I'll definitely use that combination again.

The Ricotta and nuts (I did season it) needs serious work.

Requisite viewing for foodie completed

My Wife took me to the movie Julie & Julia, which, of course, made me want to come home and dust off the MTAOFC, Vol. 1 and Vol. 2, and cook something. Meryl Streep OWNED that part !

Kadota Fig Farmer, continued harvest !

Right after work, I again braved the wilds of the backyard for more of those delicious - home-grown - Kadota Figs. The mosquitoes weren't watching closely, so, for no bites, I boasted a harvest of nine (one dropped in my mouth as I was walking back).

Obviously having missed my calling as a food stylist ...

Now, if I can get to those figs higher up in the tree and then - perhaps - not eat them all within minutes and make something with them. The gorgonzola, cream cheese, rosemary and proscuitto combination that I read about this a.m. on the train sounded promising !

Chocolate Lava Cake

My Sister P. called today and wanted the Chocolate Lava Cake recipe that I used successfullyh for R.'s birthday celebration this summer. This is so easy and good ! It's from "Mystery Behind Chocolate Lava Cake Revealed", posted February 12, 2008, by Sabah Karimi at http://www.associatedcontent.com/article/586813/mystery_behind_perfect_chocolate_lava.html?cat=22

The first time I made the recipe it turned out wonderful. The second time, wonderful, but different. The second time I did not let the "lava" cool first, like what occurred the first time. (That was only because I was doing other things and it cooled while I was elsewhere.) Cooling that lava mixture makes a good difference. When you put it on the batter, prior to cooking, it seemed to stay in a better mass than when it wasn't cooled. As I said, though, either way it's really tasty ! One variation from the recipe is that I just used 4 oz. ramekins, buttered, and ate the delicacy right out of the dish. Powdered sugar dusted over the top will be a quick addition next time.

LESSONS LEARNED -

Followup comments about two recent chocolate lava cake recipe making sessions reinforce that the "lava" needs to be cooled before adding to the chocolate cake batter. This should ensure that it doesn't "bleed" down into the lower batter section, as it did in my second effort.

Kadota fig farmer

So, the Fig Tree in the back yard was indeed bearing fruit !

It's definitely hard to get to, what with the poison ivy, deep Boston ivy, and the #*#*# mosquitos back there, but I knew - tonight - I had to go look. About 7' up were some figs ! I picked about 5, trudged out of the morass, and made my way back to the kitchen (only 4 mosquito bites).

I ate four, and shared one with intrepid R. Wonderful !

At http://www.fourwindsgrowers.com/pdfs/fig_information.pdf, it mentioned our version -

KADOTA FIG: Large, light greenish-yellow 'white' skin, amber flesh. Longlived,
vigorous. Prune to any shape. Very sweet fruit needs hot weather to
ripen. Fresh/dry/can. 100 hours. Self-fruitful.

I can't wait to harvest more and make something (although just out-of-hand is going to be hard to beat).