Posts in category Appetizer

Bacon Wrapped Persimmons

Bacon Wrapped Persimmons



  • 4-5 fuyu persimmons
  • 1/2 pound thick-cut Gluten Free bacon
  • Sea salt and fresh-ground black pepper to taste


Preheat oven to 400°F. Cut around the core of the persimmons and slice to 1/2-inch thickness. Cut the bacon strips into thirds, and wrap around the persimmons–there should be just enough to cover the wedge, without much overlap so that they’ll cook evenly. If needed, use toothpicks to hold the bacon in place. Season with salt and pepper.

Place the wrapped persimmons onto a heavy baking sheet with a lip (we don’t want any of that delicious bacon grease escaping!). Roast in the oven for 15-20 minutes, or until the bacon is cooked thoroughly.

To serve, let cool and get out of the way. We made a quick sauce out of a hachiya persimmon, homemade apricot brandy and a little butter, but we found that lemon marmalade also paired well, and just about any sweet chutney could work.

Cracked Greek Olives Cypriot Style

Cracked Greek Olives Cypriot Style










Pick olives when they are green and firm before they start to turn.

Crack each olive with the back of a small frying pan, rock, hammer, block of wood or any other device that will crack the olive and not the pit.

Immerse the cracked olives with water in a plastic (non-corrosive) container. Place a lid to keep the olives submerged or they will discolor.

Change the water daily for at least 20 days depending on the olives and how bitter they are. Taste and continue to change the water if they are too bitter.

When ready, place the olives in a brine (heavy salt solution) about 3/4 cup of salt to 2 quarts of water.

To store, place olives with brine in jars/ Place lemon slices and a grape leaf on top to keep the olives submerged. Can be stored in cool place or the refrigerator.

To serve, wash olives or you can soak them overnight to remove excess salt according to your taste. Add garlic, lemon juice. cracked coriander seeds and olive oil to the olives and enjoy. Refrigerate after condiments have been added.

Credit to UC Master Gardener Marie Antoniou


Papou’s Black Olives

Papou’s Black Olives









“This recipe was shown to me by Papou (my grandfather, Vasilli). He was still picking and curing his own olives until he died at the age of 96,” says UC Master Gardener Marie Antoniou.

Pick olives that are black and still firm. Do not use olives that have fallen to the ground. Place the black olives in an old pillow case or burlap bag.

Use 1/4 pound of rock salt to one pound of olives. Place in the bag with the olives and shake it up. Hang the bag in a cool place like the garage or patio. Place a bucket under to catch the drips.

After 1 week, check the mixture to see if any salt is needed. Shake well. Repeat this weekly and be sure to shake the mixture. Curing should be completed in 30-45 days. Taste occasionally.

To serve, dip olives momentarily in boiling water. Can be soaked overnight to remove excess salt to taste. Coat olives with olive oil and serve.

Word of Caution: if, at any time, the olives become soft or bad smelling, do not eat or taste them. Mold or scum may form on the brine. Skim it off as soon as it appears. If the mold growth is heavy, destroy the olives. If you have any questions, please e-mail Marie at














These Sriracha wings would be the perfect kind of finger foods for your next football gathering, although you could have them all year long!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings


2 pounds chicken wings

2 tablespoons unsalted butter, melted

1 tablespoon vegetable oil

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh cilantro leaves

Sesame seeds, for garnish


5 tablespoons unsalted butter

1 tablespoon all-purpose flour

1/4 cup honey

1/4 cup Sriracha*

1 tablespoon soy sauce

Juice of 1 lime


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the glaze, melt butter in a small saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.

In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.

Place wings onto the prepared baking sheet and bake for 25-30 minutes, using metal tongs to turn at halftime. Brush wings with Sriracha glaze and broil for 3-4 minutes, or until crisp and crusted.

Serve immediately, garnished with cilantro and sesame seeds, if desired.

Adapted from Comfort of Cooking

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.