Fall Persimmon Recipes

Fall Persimmon Recipes

 

Fall means the very short season for fresh persimmons is upon us. Which means its time to make these Fall Persimmon Recipes.

Stock up now on fresh persimmons when you see them at your local farmer’s market or grocery store. Some persimmons are meant to be eaten like an apple, sliced while still slightly firm. That would be the Fuyu persimmon. The Hatchiya persimmon, on the other hand, needs to be super soft and ripe for its full flavor to be enjoyed.

Whatever variety of persimmon you have, they are suitable to use in these recipes. Just be sure the Hachiya are super soft and the Fuyu are sweet and ripe when you use them.

 

Organic Persimmon Cookies and Bars
Organic Persimmon Cookies and Bars

Persimmon Bars

 

Persimmon Butter

 

Slow Cooker Persimmon Butter

 

Organic Persimmon, Red Bartlett Pear and Pomegranate Salad
Organic Persimmon, Red Bartlett Pear and Pomegranate Salad

 

Persimmon, Red Bartlett Pear and Pomegranate Salad

 

 

Butter & Scotch Hot Toddy Caramel Corn

 

Butter & Scotch Hot Toddy Caramel Corn

 

This is a sponsored post from Abrams Books and the Abrams Dinner Party. 

 

Last week I did a very informal poll in a video I made for Instagram about this great new cookbook called Butter & Scotch, named for the actual Brooklyn bar and bakery. I asked my viewers which recipe they would like to see on my blog and gave them three choices.

The overwhelming choice was for this Hot Toddy Caramel Corn, made with a good shot of bourbon!

That is what this book and the establishment is Brooklyn is all about. Delicious baked goods and really fantastic cocktails, both meant to be eaten and drank together! Forget salty bar foods, this is all about balancing a sweet dessert with a cocktail that may also be sweet or bitter or both!

This book covers the bases, from pie dough to frosting to cakes and beyond. On the cocktail side, there are recipes for simple syrups and shrubs for making drinks that are out of this world.

I grew up drinking Hot Toddys when I was sick, and to this day I make them when my throat is sore and my nose is stuffy. But now I can make Hot Toddy Caramel Corn, and enjoy it while I sip my liquid Hot Toddy.

Whether I’m sick or not.

Hot Toddy Caramel Corn

Servings 14 cups

Ingredients

  • 1 cup sugar
  • 1/2 stick unsalted butter
  • 1/2 cup clover honey
  • 1/4 teaspoon baking soda
  • 3 tablespoon bourbon
  • 2 teaspoons kosher salt
  • zest of 1 lemon
  • 1 1/2 teaspoons ground cinnamon
  • 14 cups popped popcorn

Instructions

  1. Preheat the oven to 325° F. Grease two rimmed metal baking sheets and set aside.

  2. In a large heavy-bottomed pot, heat the sugar, butter and honey over medium-high, stirring until they are well incorporated. Cook the caramel until you smell the caramelized sugar and see it turn a light amber/beige color.

  3. Remove the pot from the heat and whisk in the baking soda, then whisk in the bourbon, salt, lemon zest and cinnamon. (be careful, the caramel will release a lot of steam, so guard your hands.)

  4. When all the ingredients are incorporated, fold in the popcorn using a heatproof spatula or wooden spoon. Keep folding, pulling caramel up from the bottom and over the popcorn, until it is well coated.

  5. Spread the popcorn out on the baking sheet and bake for 20 minutes, pulling it out every 5 minutes to fold and toss to better coat the popcorn with caramel.  Remove from the oven and let cool completely (this takes about 20 minutes) then serve or seal in airtight bags.

  6. The caramel corn will last up to 5 weeks when kept in an air-tight bag away from humidity.

Full Disclosure: This is a sponsored post from Abrams Books and the Abrams Dinner Party.  I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I believe in reviewing only products that fit my brand and will be beneficial to my readers. All the opinions are my own.

Olive Oil Cake with Pine Nuts and Currants

Olive Oil Cake with Pine Nuts and Currants I’ve been teaching cooking classes at the Le Cordon Bleu culinary school, and recently we did a series on Italian regional cooking. One of the recipes that made an impression on me was a Tuscan Pine Nut Cake. Very moist and flavorful, this was the kind of cake to serve not just after a meal, but with a cup of tea in the afternoon, or with a glass of champagne for brunch. A simple cake, but it has a lot possibilities.

Being a chef and recipe developer, I couldn’t just be happy with that recipe.  I made the cake again, but tweaked it here and there, and then went back and tweaked it again.

This is my version of the Tuscan Pine Nut Cake, not quite original, but so, so good.

 

Olive Oil Cake with Pine Nuts and Currants

Pine Nut Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • ½ cup dried currants
  • ½ cup moscato wine
  • ⅔ cup turbinado or raw sugar
  • ⅔ cup packed light brown sugar
  • 2 large eggs
  • 1 egg white
  • ½ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • 1¼ cups flour
  • ½ cup toasted pine nuts
Instructions
  1. The night before you plan to make the cake place the currants and wine into a small bowl and cover.
  2. Heat oven to 350° F.
  3. Grease and flour a 9 inch cake pan or 9 inch springform pan.
  4. In a mixer with the whip attachment on medium high speed, whip the turbinado and brown sugars, eggs and egg white about 5 minutes, or until doubled in volume.
  5. Lower the speed, add the olive oil, vanilla and almond extracts and salt, mix until just combined.
  6. Remove the currants from the wine, and add to the batter along with the flour and ⅔ of the pine nuts.
  7. Pour the batter into the prepared pan and sprinkle the remaining pine nuts on top.
  8. Bake the cake 35-40 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool cake completely before serving.

 

Pineapple Coconut Rainbow Bread Pudding

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

 

The first time I laid eyes on this bread I was drawn to it. The psychedelic swirl of color got my attention, my mind filling with fun recipe ideas to showcase the intertwined hues. It was love  at first bite.

 

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

 

My brother-from-another-mother Kevin’s wife Myrna brought a loaf to Ruby, so she could have cool lunches for school.  Can you imagine pulling your sandwich out of your lunchbox, and finding your bread is a riot of color!  You’d be the talk of the playground that day.

The only bad thing about this bread is that is only available at the King’s Hawaiian Bakery and Restaurant in Torrance, CA. Yes, that King’s Hawaiian, maker of the famous Hawaiian sweet breads and rolls you find in your local supermarket. The restaurant serves Hawaiian foods, like Kalua Pork, Loco Moco and Spam Musubi. All foods I was introduced to back in college by my freshman year roommate from Oahu.  Until I return to Hawaii to visit, its nice to be able to revisit the taste of Hawaii.

Although I was inspired to make this bread pudding by the colors of this bread, you can use a regular loaf of white bread. The pineapple coconut flavor will be just as good, just not as bright.

The time noted on this recipe does not include soaking and drying time.

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

 

Pineapple Coconut Rainbow Bread Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
  • 2 ounces dried pineapple, cut into small pieces
  • ½ cup bourbon
  • 1 loaf (16 oz) Kings Hawaiian rainbow bread
  • 1 can (14 oz) coconut cream or coconut milk
  • 12 - 16 ounces half and half
  • 2 sticks butter
  • 8 eggs
  • 2 cups raw sugar
  • 1 teaspoon salt
Instructions
  1. Place the pineapple pieces into a small bowl.
  2. Pour the bourbon over the pineapple pieces, making sure they are covered.
  3. Let the pineapple sit for at least 6 hours to overnight.
  4. Remove the crusts from the bread.
  5. Cut each slice into 6 pieces.
  6. Place the pieces into a large casserole dish, and let them dry for about 2 - 4 hours.
  7. In a medium saucepan over low heat, combine the coconut cream, half and half and butter.
  8. Gently heat the milk until the butter melts.
  9. Meanwhile, whisk together the eggs, sugar and salt.
  10. Pour a very small amount of the warmed milk into the egg mixture, being sure to whisk constantly.
  11. Slowly begin adding the rest of the milk and butter mixture, whisking constantly, until well blended.
  12. Remove the soaked pineapple pieces and scatter them over the bread.
  13. Slowly pour the custard over the bread, stopping to press pieces down into the liquid if needed.
  14. Place the casserole dish into another dish large enough to hold it with space around the edges.
  15. Place both dishes into the oven, then pour hot water into the dish you placed the bread pudding into to form a water bath.
  16. Bake the bread pudding for 1 hour, or until a knife inserted into the center comes out clean.
  17. Carefully remove the pans from the oven.
  18. Remove the bead pudding from the water bath, set on a rack to cool.
  19. Serve the bread pudding warm.

 

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

Meyer Lemon-Rosemary Bars

Meyer Lemon Rosemary Bars | Black Girl Chef's Whites

 

 

I think of these as adult cookies. Not that children will not like them, but the flavor is one to have with a cup of coffee or tea, not Kool-Aid. Meyer Lemon-Rosemary Bars are citrusy, floral and herbal, buttery rich and sweet cookies.

Once again, I begin with Master Cookie Dough, that ultra versatile butter cookie that seems to lend itself to so many variations. Cinnamon sugar, Nutella, coconut and chocolate, peppermint. It truly is the one cookie dough to have handy in the freezer should you need to whip up a couple dozen cookies on the fly.

 

 

Meyer Lemon Rosemary Bars | Black Girl Chef's Whites

 

 

Recipe: Meyer Lemon-Rosemary Bars

Ingredients

  • 2 cups Master Cookie Dough
  • 1 teaspoon fine Meyer lemon zest (preferably with a microplane zester)
  • 1 teaspoon finely chopped fresh rosemary leaves

Instructions

  1. Heat the oven to 350° F. Line a 9 X 9 inch pan with parchment paper, leaving the edges long so they can be used to pick up the baked bar.
  2. In a small bowl, using clean hands knead the lemon zest and rosemary into the cookie dough.
  3. Press the cookie dough evenly into the bottom of the baking pan.
  4. Bake the cookie bar for 13 – 15 minutes, until baked through and light golden brown on top.
  5. Grasping the parchment, carefully lift the bar out of the pan and place onto a cooling rack.
  6. Let the cookie bar cool completely.
  7. When cooled, remove the parchment and trim the edges from the bar.
  8. Cut the bar in into 1 inch strips, then cut each strip in half, forming a rectangular bar.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Copyright © Cheryl D Lee.

Click for the Master Cookie Dough Recipe

Click for a Round Up of cookies made with Master Cookie Dough

Click for the Nutella Bites recipe made with Master Cookie Dough

 

Meyer Lemon Rosemary Bars | Black Girl Chef's Whites