Little house in the Big Woods
Any childhood classic
Harry Potter
Younger the more vivid. Food porn!
Made lines
Cup of tea
Unless It's chocolat
Friday, 23 December 2011
Fuyu Persimmon: Bundt Cake (x2)
http://www.foodlibrarian.com/2008/11/sunset-magazines-fuyu-persimmon-bundt.html
Some favorite ways to enjoy the Fuyu!
Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of cheese or spread with peanut butter.
For an Autumn Salad, mix cubed Fuyu with grapes, pomegrante seeds, cubed apple, and pretty sliced green kiwi.
Top hot or cold cereal with little pieces of bright orange Fuyu.
Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili serrano are mixed together.
Smoothies can be blended using Fuyu, ice, lime juice, and milk. Sweeten if desired.
Syrup for hotcakes is delightful when peeled and chopped or blended Fuyu is cooked with butter and sugar.
Dehydrate thin slices of Fuyu to enjoy as a snack or to add to trail mix.
Fuyu Bundt Cake
An outstanding cake published some years ago in Sunset magazine.
Grease and flour a bundt cake pan. Preheat oven to 350.
Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.
In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.
Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.
http://www.davidlebovitz.com/2005/11/persimmon-bread/
Persimmon Bread
Two 9-inch Loaves
Using the higher amount of sugar will produce a moister and, of course, sweeter bread.
Adapted from Beard on Bread by James Beard.
- 3½ cups sifted flour
- 1½ teaspoons salt
- 2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 2 to 2½ cups sugar
- 1 cup melted unsalted butter and cooled to room temperature
- 4 large eggs, at room temperature, lightly beaten
- 2/3 cup Cognac, bourbon or whiskey
- 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
- 2 cups walnuts or pecans, toasted and chopped
- 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
Tuesday, 13 December 2011
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