Posts made in November, 2014


Posted by on Nov 17, 2014 in New | 0 comments

The Farmers’ Market is glowing in shades of autumn.  Shiny persimmons masquerade as tomatoes casting the brightest orange hue.   Although there are hundreds of varieties Fuyu and Hachiya are two types, we see.







Ernesto, who fills the bins at our favorite vendor and shares bits and bobs of fruit, told me to eat round flat, bottomed Fuyu just like an apple.  An unexpected crunchy mild bite of thinly sliced Fuyu glams up a green salad.







The Hachiya is triangular shaped with a pointy bottom and eaten very differently with a completely opposite texture and taste.  It is uber astringent in its firm state and ripens in about a week.  If you want to speed up the ripening Ernesto says to set it in the freezer for a day or so—before placing it on the counter where it become reddish and well, mushy.  For this reason, I am guilty of using them as globes of enchanting décor.  Be encouraged-- the taste is rich and sweet.  Eat the flesh with a spoon or toss it into a blender replacing bananas in a smoothie, muffin or pudding cake for Thanksgiving.  Are you a persimmon fan?






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Cranberry Round-up

Posted by on Nov 14, 2014 in Holiday, Thanksgiving | 1 comment

Cranberries appear now heralding the weeks before our families and friends gather around tables topped with polished heirloom silverware and maybe even Grandma’s china. If you have been riding along with me for the last few years—you may see a pattern.  Desserts are one of my forever-favorite additions to bake and photograph for this space.  Cranberry Apple Crisp is truly at the top of the float because it pulls together autumn apples and cranberry gems; finished with toasty crumbles of walnuts and golden buttery oats. Simple to make—it takes only one bowl--.  Add it to your holiday repertoire along with these three other cranberry condiments from my kitchen.

Cranberry Apple Crisp

Cranberry Catsup

Orange Cranberry Sauce

Cranberry Apricot Chutney

♥ ♥ ♥


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Pimp Your Pumpkin Pie

Posted by on Nov 12, 2014 in Desserts, Holiday | 4 comments

When I was an extremely dorky child,

my first memory of cooking was opening up a box of instant vanilla pudding and; a glorious moment when I spooned top-heavy dollops of the luscious stuff into my mother’s

Colony Fostoria footed sherbet dishes.

Graduating to using a hand mixer meant creating a pumpkin pie after mom lined the pan with her famous crust.  Libby made it happen year after year—








Today, I baked a classic version (with an all butter crust) updating evaporated milk with heavy and sour creams and a new spice blend.






















My childhood steps remain the same.  I am taller now; more quirky than dorky, working on my dismal crimp but I still hear her cautioning me, “Peggy, remember, keep the mixer unplugged while you put the blades in, and don’t turn it on yet!”















Pumpkin Pie


  • One (9-inch) unbaked pie crust
  • 1/2 cup sugar
  • ¼ cup brown sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • ¼ teaspoon freshly grated nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 (15 ounce) can solid pack pumpkin
  • 3/4 cup heavy cream
  • 1/2 cup sour cream
  • 3 large eggs, slightly beaten


  1. Preheat oven to 350 degrees F. Mix sugar, brown sugar, cornstarch cinnamon, ginger and salt in a mixing bowl. With a mixer, blend in pumpkin, heavy cream, sour cream and eggs. Pour filling into crust and bake until filling puffs at edges of crust and center is almost set; about 50 -60 minutes. Cool on a rack. Cover; chill until serving time.
  2. Garnish with whipped cream
  3. Serves 8
  4. © Copyright 2014 Peggy Barrett Lunde
  5. All Rights Reserved











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Posted by on Nov 10, 2014 in New | 1 comment

Happy Birthday to our oldest son,

Ty Robert Lunde

Forty-Two years ago you made us a family.

Now, you have a gaggle of girls who build pizzas,

drink pickle juice, and

bake your beloved Banana Cream Pie.

You are loved and celebrated.

♥ ♥ ♥

"Blessed indeed is the man who hears many gentle voices call him, Father"

--Lydia Maria Francis Child


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Impromptu Salad

Posted by on Nov 7, 2014 in Salad | 0 comments

Do you remember the Classic Wedge Salad? Big chunks of cold sweet iceberg lettuces topped with Blue Cheese Dressing crumbled bacon and yes, even more blue cheese.









With that in mind, I gathered what became an impromptu new wave Wedge with Cilantro Lime Yogurt Dressing.









Everything goes into the food processor or blender and gets








whirled into a creamy, garlicky, and tangy dressing.








The crisp and cool iceberg is back in fashion and is happy to share healthy dressing with wraps, fish tacos, shrimp, French Fries, baked potatoes, and crudities’ too.

Yogurt Cilantro Lime Dressing


  • 2/3 cup 2% Greek yogurt (like Fage)
  • 1 small bunch cilantro, trimmed
  • 1 - 2 cloves garlic (to taste)
  • 2 Tablespoons fresh lime juice (about 1 lime)
  • 2 teaspoons red wine vinegar (to taste)
  • 3 Tablespoons olive oil
  • 2 Tablespoons buttermilk
  • 1/2-3/4 teaspoons Kosher salt and 1/8 teaspoon freshly ground pepper (to taste)


  1. Combine all the ingredients in a blender; blend until smooth. Adjust seasonings.
  2. Makes about 1 cup.
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved










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