After splitting the loquats and removing the pits and pith, soak them in a couple cups of water and a tablespoon of Mexican cooking lime, aka ‘cal.’ This is not lime the fruit, but the highly toxic chemical powder, the same stuff that makes corn meal gooey enough to roll into tortillas. After six hours
Category: recipe
Back in the day I’d make ice cream using the salt and ice method, churning the custard with an inevitably rusty electric motor. Nowadays I’ve got the Cuisinart machine with the bowl insert, which I can only presume is filled with polypropylene. I keep two of these bowls in the chest freezer out back, just
1.5 pounds of sirloin steak, wrap in cling wrap, freeze for 30 minutes, then slice thin for skewers/grilling 6T soy sauce 3T brown sugar 2T rice wine A couple handfuls of pitted loquats 1/2 onion 1T minced garlic 1T red pepper paste 1t minced ginger 1/2t black pepper 2T Sesame oil Blend marinade, soak meat
Photos and recipe by the inimiatable cpbeacom! Loquat tepache. Turned out yummy. And overcarbonated. The loquat adds a nice acidity like a sour beer. It’s a normal tepache recipe but with half the pineapple skin and core replaced with a roughly equal volume of pitted loquats. Here’s the process: melt a cone of piloncillo in
So what’s the difference between loquat wine and loquat cider? Mostly it’s the amount of sugar added and the yeast used. From the perspective of home-brewing, this may be some of the easiest and simplest booze you’ve brewed. Take some loquat juice, add some sugar, add the yeast, let it sit for a while, and
Here’s a recipe which I adapted from the FarmToTableLA.com prickly pear candy recipe. The final result tastes a bit like a cross between a fruit rollup and a gumdrop. One of the changes, which was obvious once I’d had a bite, was to add a coating of chili and sugar. You can find chili-lime-salt powder
Loquats are an ideal fruit for margaritas; sour with just a hint of sweetness, they counterbalance any tequila nicely and play well with bright flavors like orange and lime. As a bonus, slightly underripe loquats, with their signature tang, work perfectly well in this tantalizing, slightly brown cocktail. You will need: 1.5-2 cups of loquat
There aren’t a lot of hard and fast rules with this recipe. You could probably put whatever you wanted in there, and if it tastes good to you, then that’s the way to go. But two things to keep in mind: One – the ajwain is really what makes this taste like an authentic chutney.