My goodness, what a month December has been! I won't bore you with my trials and tribulations of mommyhood, my pets' health emergencies, and the fact that my 100+-year-old silver maple snapped clean in half during the storm the other night... Instead, I'd rather just gloss over that all and get back to my favorite subject: food.
Today's special ingredient on this unseasonably balmy winter day is going to be the gorgeous Maypop!
This beautiful fruit does, in fact, grow on the farm and I was all too thrilled to take some. Since I'd never heard of this fruit before, I asked around on the farm what I could do with it. Everyone said I could make it into a drink syrup aside from eating it. The fruit itself is similar to a pomegranate in which it's actually fruit-covered seeds all in a casing. Processing this fruit would be a bit of a nightmare, so I'm sure it's easier to muddle them into cocktails than to cook with them. But can one cook with this fruit and make it easy? It turns out you can.A couple of notes on selecting good mackerel, or any fresh(or frozen) fish:
Maypop Stuffed Mackerel
- 2 medium whole mackerels
- 1 medium leek, thoroughly washed and sliced thinly
- 2 maypops
- 1/4 c muscat or a similar sweet white wine
- 6 cloves of garlic, peeled and crushed
- A large bunch of fresh parsley
- Good olive oil, as needed
- A generous amount of salt and pepper
- Steamed white rice, to serve