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Friday, October 14, 2016

Review of Jewels From My Grove: Persimmons, Kumquats & Blood Oranges by Helene Beck + recipe

Jewels From My Grove stems from a love of these three orange-hued fruits: Persimmons, kumquats, and blood oranges. Helene Beck and her husband, Robert, spent 30 years restoring an ailing tract of farmland which is now a healthy, sustainable, and organic citrus grove. Her cookbook has beautiful photography and recipes for every cooking level from novice to advanced.


In the “Persimmons” chapter, Fuyu Persimmon Chipotle Prime Rib with Cardamom Spice Rub is a great recipe for the holidays. Watch the YouTube video above to see me cook this recipe for a flavorful and elegant dish to wow your family and friends at your next gathering. With permission from Chefs Press, Inc., I am able to share the recipe with you too.

Fuyu Persimmon Chipotle Prime Rib with Cardamom Spice Rub by Helene Beck
Serves 8


  • 4 garlic cloves, minced or crushed
  • Salt, about 1 teaspoon per rib, or as desired
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 2 teaspoons freshly ground black pepper
  • 1 (8-pound) beef prime rib roast
  • Olive oil, as needed
  • 1 cup La Vigne Organics Fuyu Persimmon Chipotle Sauce
  • Dried Fuyu Persimmons, if desired


  1. Preheat oven to 450°F and position a rack in the center of the oven.
  2. To make the spice rub, combine garlic, salt, ground ginger, ground cardamom, and black pepper. Set aside.
  3. To prepare the meat, first make incisions between the bones of the rib roast, open pockets, and rub with spice mixture. Place in a roasting pan and baste with olive oil. Cook for 15 minutes, then lower heat to 325°F. Cook until an instant-read thermometer registers an internal temperature of 120°F to 125°F for rare. About 5 minutes before end of cooking time, baste the beef with Fuyu Persimmon Chipotle Sauce.
  4. Serve with slices of Dried Fuyu Persimmons, if desired.



In the “Kumquats” chapter, Kumquat-Glazed Chicken with Bok Choy is a very simple and easy recipe that can be made in about 30 minutes. The ingredients used are La Vigne Organics Kumquat Conserve, sherry vinegar, vegetable oil, chicken thighs, garlic, baby bok choy, salt, pepper, and rice. Watch the YouTube video above and see how easy it is to fix a quick family meal.

Jewels From My Grove: Persimmons, Kumquats & Blood Oranges is full of recipes. My next mission is to try one of the dessert recipes. Also, check out La Vigne Organics for more ingredient ideas and to use with the recipes in this cookbook.

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