tag:blogger.com,1999:blog-493144429387237025.post8855055118147322568..comments2024-02-23T21:03:31.489-05:00Comments on Tinkering with Dinner: CSA week seven - Canistel meatballsbilljachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-493144429387237025.post-30598803599019616282010-02-02T21:43:47.878-05:002010-02-02T21:43:47.878-05:00I'll have to give that some though and see if ...I'll have to give that some though and see if I can find some time to give it a test run this weekend. If I do, I'll let you know. Thanks again!Amynoreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-51047866540813281262010-02-02T09:34:04.910-05:002010-02-02T09:34:04.910-05:00I think canistel might work just as well as the bl...I think canistel might work just as well as the black sapote did in the meringue cookie recipe I made this weekend. Should be pretty easy to make and the egg whites should mellow out the cloying sweetness of the canistel nicely. You might consider that too.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-74353560884716519592010-02-02T09:01:31.118-05:002010-02-02T09:01:31.118-05:00I went the smoothie route with a black sapote rece...I went the smoothie route with a black sapote recently, and in lieu of the banana suggested put frozen strawberries. Wow!<br /><br />I am also trying to figure out what I want to do with a past-its-prime canistel that I had to throw in the freezer before I recently went out of town. As unoriginal as it is, the smoothie option may win out there, too - though this discussion is giving me some other options to work with. Thanks!Amynoreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-39649697935650124142010-02-01T11:39:05.580-05:002010-02-01T11:39:05.580-05:00I could see a sweet canistel souffle using the fru...I could see a sweet canistel souffle using the fruit raw. <br /><br />For roasted cansitel, maybe a stir fry. Pumpkin stir fried with eggs is, a quick search reveals, a southern Thai thing. Substitute the canistel in there and you might have something. I've got a leftover roasted canistel in the refrigerator. I might just try that tonight.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-6329841732377868622010-02-01T10:58:14.472-05:002010-02-01T10:58:14.472-05:00or maybe a souffle...that would work too I guess.or maybe a souffle...that would work too I guess.Lucie Calihttps://www.blogger.com/profile/17790018658534696894noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-80611708841192958152010-01-29T10:37:26.625-05:002010-01-29T10:37:26.625-05:00Not quite a "savory" but putting forward...Not quite a "savory" but putting forward a different idea - both Canistel and Black Sapote make quite decent smoothies - e.g. with yogurt for the Canistel and chocolate milk & banana for the Black Sapote. Also I found the Canistel worked very well in a savory muffin recipe with miso which I found here: http://justbento.com/handbook/two-types-savory-vegan-muffins-pumpkin-miso-carrot-onion-nut<br />(sorry - I don't know how to do that slick thing that hides the url). The little muffins were good with soup for lunch, even kids ate 'em up.Karennoreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-84587155417761513052010-01-28T17:17:44.376-05:002010-01-28T17:17:44.376-05:00In my first post about roasting canistels I had th...In my first post about roasting canistels I had them with just a dab of avocado mayonaise and quite liked them. Just butter wouldn't be bad either. You wouldn't go far wrong treating them like a baked sweet potato and serving them with whatever toppings you like with those.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-90879628665846063912010-01-28T14:47:45.068-05:002010-01-28T14:47:45.068-05:00hmmmm...interesting about the skin. I wonder if y...hmmmm...interesting about the skin. I wonder if you could roast them and then just eat them with butter like an acorn squash? or put a bit of cinnamon and marscapone?<br /><br />The problem for me in getting these tropical fruits is that they don't really lend themselves to eating on their own or without baking into something. I really DON'T need to be baking anything sweet right now so prefer to use them in a savory way.LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-13505661677689660042010-01-28T13:56:29.109-05:002010-01-28T13:56:29.109-05:00I don't think I'd buy canistels specifical...I don't think I'd buy canistels specifically for use in an application like this, but if you've got a pile starting to rot on the counter, why not try it? The distinctive flavor isn't shown to its best advantage, but it does come through and contribute to the dish. It might be mistaken for sweet potato or pumpkin, but it's there. <br /><br />As for scraping out the canistels, after roasting the skin, especially the crispy browned bits, is the best part. Anyway, the flesh and skin bond together so scraping isn't really an option. And it's not like I could taste the bitterness in the final product anyway.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-46384970485872037862010-01-28T08:09:32.929-05:002010-01-28T08:09:32.929-05:00So you finally did it! Yes, the egg would help to...So you finally did it! Yes, the egg would help to bind and perhaps it was the skin that you left on that added to the bitter taste? I've eaten acorn squash skins and sometimes they are slightly bitter. It is hard to get the skins off but I woulds suggest scraping out the flesh with a spoon after roasting.<br /><br />Canistel is such an unusual fruit and the flavor is so distinctive, do you think that putting into a meatloaf or meatball is a waste?LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.com