Have a happy, healthy and safe Halloween!
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| "Persimmons I" o/c, 5" x 5" unframed, 8" x 8" framed w/black and silver, wood frame. |
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Persimmons Recipes:
Please view the comments for some great Persimmon recipes by my friend, Sylvie! Thank you, Sylvie.... Persimmon Cream Cheese Pie, and more!
Some Persimmon Recipes, from Sylvie, my neighbor, friend, and a great caterer, who is on the San Anselmo Arts Commission, and a Marin Arts Council Board Member. We are lucky to have her here in Marin!
ReplyDeleteSylvie's Recipes:
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Persimmon Pudding
2 cups persimmon pulp
1 1⁄2 cups flour
2 cups sugar
1 tsp. baking powder
2 eggs beaten
Pinch salt
1⁄2 tsp. ground cinnamon 1/4 c. heavy cream
11⁄2 cup buttermilk
4 Tbsp. butter, melted
1 tsp. baking soda
Preheat oven to 350. Combine pulp and sugar in a large mixing bowl. Mix well. Beat in eggs. In a small bowl, put buttermilk and baking soda; stir. Add to pulp; mix thoroughly.
Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Add to pulp gradually and stir til well combined. Next, pour in heavy cream, and mix well.
Butter a 9" x 13" baking dish with some of the butter; add remaining butter to batter. Pour batter into dish and bake until dark brown and toothpick inserted in center comes out clean. (About 1 hour.) Allow to cool. Serve with whipped cream or foamy sauce (recipe below).
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Persimmon Rice Custard
2 cups persimmon pulp
1/4 tsp. ground cloves
3/4 cup sugar
2 eggs, beaten
1 tsp. cinnamon
1 13 oz. can evap. milk
1⁄2 tsp salt
1⁄2 tsp. ginger
1⁄2 cup raisins
2/3 c. uncooked quick-cooking rice
Mix together pulp, sugar, cinnamon, salt, and spices. Next, add eggs. Fold in in milk, rice, and raisins. Place in 1 1⁄2 quart casserole and put in oven in shallow pan with 1 inch water. Bake at 350 degree oven for 50 to 60 minutes or until inserted knife comes out clean.
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Persimmon Cream Cheese Pie
(with Sour Cream Topping)
I cup persimmon pulp
12 oz. softened cream cheese
2 eggs
1 1/2 Tbsp. Flour
2 egg yolks
1⁄2 tsp. vanilla
3/4 cup sugar
Stir together pulp and eggs; next sift in flour and vanilla. Beat until smooth. Cream sugar and cheese in separate bowl; blend into pulp mixture. Pour into 9-inch graham cracker crust pie shell. Bake at 350 for 35-40 minutes. Remove pie, spread sour cream mixture on top; bake 10 or more minutes.
Sour Cream Topping
11⁄2 cups sour cream
2 Tbsp. sugar
1⁄2 tsp vanilla
Mix together cream and sugar; stir in vanilla. Mix well.
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Persimmon Pudding Cake
2 cups of Hachiya persimmon pulp
4 eggs
1/2 cup butter (1 stick), melted
3/4 cups milk
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon all spice
1 cup chopped nuts - pecans or walnuts
Whipping cream
1 Preheat oven to 400°F. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
2 In a separate bowl mix the flour, sugar, baking powder, baking soda, salt, and spices.
3 Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts.
4 Bake in a square glass pan, buttered, at 400°F until done (about 50 minutes).
Top with a dollop of whipped cream.
Serves 8.