On Sat 06 Sep 2008 11:56:14a, Lin told us...

> Yesterday at our Friday Farmer's Market one of the stalls had jujubes.
> Last year I bought some and used them when roasting a chicken along with
> potatoes in the pan. They were very tasty. So, I bought a small basket
> of them and have been contemplating how to prepare them this time --
> it's way too hot for roasting at the moment where I am at.
>
> I came across this:
>
> Becky's Favorite Jujube Recipe
> Quick, Easy, Sweet and Filling
>
> 6-12 Jujube fruits (2-4 oz.), sliced and pitted
> 1 onion, chopped
> 1/4 pound Mushrooms, sliced
> 1/4 pound butter
> 1/2 pound Meat (goat, lamb or chicken optional), cubed (pre-cooked to
> personal taste)
>
> Saute onions with butter until they begin to soften, add sliced Jujubes.
> Cook until jujubes begin to crisp on medium to low heat stirring often
> (be careful not to overcook as jujubes are delicate and burn easily).
> Add mushrooms.
>
> Cook mixture until mushrooms are soft. (or saute mushrooms separate and
> then add to mix.) Add precooked meat. Cook on low flame, stirring
> occasionally for 5 minutes.
>
> Serve over Rice or Quinoa.
> _____________________________
>
> I'd be using chicken in this, though I could thaw some lamb instead.
> Chicken was already out. The recipe lacks any mention of seasoning. I
> was thinking a hint of cinnamon might be good. I also have some fresh
> lavender. The rice probably could use some dressing up, too.
>
> Anyone here have experience with jujubes? If so, how did you use them?
>
> --Lin
>

Nothing I've made myself, but I've eaten them cooked and mashed to a paste
as a filling for Chinese steamed buns. They were delicious.

--
Wayne Boatwright

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Date: Saturday, 09(IX)/06(VI)/08(MMVIII)
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Countdown till Veteran's Day
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