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Mille-Crêpe Tiramisu Birthday Cake

4 Sep

millescrepes-recipe

You know you want to make this….

Mille-Crêpe Tiramisu Birthday Cake

Recipe adapted from Francisco Migoya of Hudson Chocolates, Poughkeepsie, New York

Yield: One 8-inch cake

Cook Time: 40 minutes (plus 5 hours chilling)

INGREDIENTS

Crêpes

  • ¾ cup plus 2 tablespoons cake flour
  • ¾ cup plus 1 tablespoon all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 5 large egg yolks
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  • 2 cups whole milk
  • 3 tablespoons Armagnac or cognac
  • Nonstick pan spray

Tiramisu Filling

  • 1¼ cups confectioners’ sugar
  • 4 cups mascarpone cheese
  • ½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
  • ¼ cup natural cocoa powder

DIRECTIONS1. Make the crêpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crêpe, then flip the crêpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you’ll end up with about 20 crêpes total, and will need 18 for the cake). Refrigerate the crêpes on the baking sheet until completely chilled, at least 2 hours or overnight.

3. Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners’ sugar. Transfer the confectioners’ sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.

4. Remove the crêpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crêpe to the cake round so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crêpe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes, leaving the last crêpe on the top plain (refrigerate the leftover filling; you’ll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.

5. Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.

Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/12552/Mille_Crepe_Tiramisu_Birthday_Cake_Recipe.htm#ixzz3koGBco7a

Avocado Caesar Salad

4 Oct

Avocado Caesar Salad

Ingredients
1 ripe Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated Parmesan cheese
2 tbsp red wine vinegar
1 tbsp freshly squeezed lemon juice, plus more to taste
1 to 2 garlic cloves, peeled and sliced
3/4 tsp Worcestershire sauce
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 hearts of romaine, torn into bite-sized pieces
8 thin slices of baguette, brushed with olive oil and toasted until golden
Shaved Parmesan cheese (or grated)
Flaky sea salt

Instructions
1. Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt, and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing.

2. Season to taste with additional lemon juice, kosher salt, and black pepper. Store dressing in the refrigerator for up to three days.

3. To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don’t want the leaves drowning in dressing. Divide the dressed greens and golden crostini among four plates.

4. Finish with shaved Parmesan, more black pepper, and a sprinkling of flaky sea salt. Serve extra dressing on the side.

Avocado Toast

18 Apr

avocado toastWhat you will  need:

  • 1 ripe avocado
  • REALLY good bread – dense, seedy – I like Cob’s Cape Seed Loaf. Believe me, the bread makes the difference.
  • extra virgin olive oil that’s just for eating – I like Bom Dia
  • truffle oil (optional)
  • fresh lemon juice (for sprinkling)
  • sea salt
  • freshly ground pepper
  • cayenne pepper
  1. Toast bread till crispy
  2. Drizzle extra virgin olive oil and truffle oil (optional, to taste) – can go on bread or on avocado. Personal preference.
  3. Put as much avocado on your toast as you want – some recipes call to mash like guacamole but I prefer mash some, leave some chunks. It’s a personal preference.
  4. Sprinkle lemon juice on avocado.
  5. Season with sea salt (crunchy), freshly ground pepper and a healthy sprinkle of cayenne pepper.

Green Smoothies

3 Apr

green-smoothie1

Green Smoothies are a simple way to incorporate large amounts of greens into your diet. Did you know that leafy greens have more valuable nutrients than any other food group? They contain high-quality amino acids, important minerals, vitamins, antioxidants, and beneficial phytochemicals (plant-based chemicals also known as phytonutrients). Phytochemicals keep your body’s immune system and body functioning properly, improve health and longevity, and may reduce life- threatening diseases.

I’ve made green smoothies and juices a daily part of my diet – it’s taken coffee, tea, coke, iced tea and other sugary drinks from 100% of the liquid part of my diet down to 30% and it feels sooooooo good! Discovering and trying new smoothies is always fun and keeps it less boring (and painful sometimes!).

5 REASONS WE LOVE GREEN SMOOTHIES

1. Natural energy booster
2. Natural weight loss drink
3. Simple way to boost your immune system
4. Full of disease-fighting antioxidants
5. Hands down— The best fast food

Here are a couple of my favourite recipes – the best site out there is http://simplegreensmoothies.com/recipes – offering categories such as banana free, 5 ingredients or less, immune booster, kid friendly recipes.

The “Salad” Smoothie

  • 1.5 cups coconut water
  • 1 ripe avocado
  • 4 kale leaves (cut into pieces)
  • 1 celery stalk (cut)
  • 1 cup frozen mango cubes
  • 2 tablespoons ground flaxseed
  • 1 tablespoon honey (or agave)
  • 1 teaspoon fresh ginger
  • Optional: whey protein

Blend coconut water, kale and celery stalk. Add the rest of the ingredients and blend. Enjoy!

Continue reading

Glowbal’s Famous Brussel Sprouts

29 Sep

What You Will Need:

  • 1 lbs Brussels Sprouts
  • 1 1/2 tbsp Capers, drained
  • 1 oz Lemon Juice
  • 1/4 cup grated Parmesan
  • 1/2 tsp Chilli Flakes
  • Salt to Taste

Method: Bring up the temperature on your deep fryer to 375 degrees. Wash sprouts and remove any dead or browning leaves. Quarter large sprouts and halve smaller sprouts. Ensure the Brussels Sprouts are completely dry before putting them into the deep fryer. Place Brussels Sprouts into deep fryer and cook for 1 minute or until golden brown. Remove the sprouts from the deep fryer and shake to remove all excess oil. Place into a small bowl, adding capers, lemon juice, grated Parmesan, chilli flakes and salt. Toss together, plate and serve immediately. (Serves 4)

What’s been haunting me: Brazil Sao Judas Tadeu Coffee

30 Jul

Brazil Sao Judas Tadeu

May 2012 – July 2012

49th Parallel notes: Sweet, soft – dried apricot, chocolate & toasted almond.

Elysian Coffee notes: well balanced and mildly acidic with a medium, buttery mouth-feel.  Aromas of: almond, marzipan and vanilla, with: pistachio, apricot and milk chocolate. You want to brew this on Clover there.

My notes: Sweet, smooth, extremely well balanced. Buttery, caramel, chocolate, bit of almond, some fig. A bit of cream brings out the best of it. Mindblowingly amazing, yet hauntingly delicious. Liquid heaven.

 

L’Abattoir’s Bagnolet Cocktail Recipe **shh the secret’s out!**

16 Mar

Bagnolet Cocktail

1.5 oz Hennessy VSOP or VS cognac
3/4 oz Tio Pepe fino sherry
1 oz Giffard fig syrup
1 oz freshly squeezed lemon juice
2 dashes Fee Brothers Old Fashion Bitters
1 egg white

Add all ingredients except bitters into a mixing glass. Shake first w/o ice – this lets the egg white create a nice froth. Add ice and shake very hard. Strain into a chilled cocktail glass or a footed sour glass. Drip bitters onto the froth to finish.

Anvil Bar & Refuge‘s 100 Classic Cocktails You Must Try AKA “the List”

12 Mar

The Anvil 100 List

Anvil Bar & Refuge‘s 100 classic cocktails you must try, or, “the List”

  1. Absinthe Drip – absinthe, water, sugar
  2. Air Mail – rhum, lime, honey, champagne
  3. Alexander – spirit, creme de cacao, cream
  4. Algonquin – rye, french vermouth, pineapple
  5. Americano – campari, italian vermouth, soda
  6. Aperol Spritz – aperol, sparkling wine
  7. Aviation – gin, lemon, maraschino, creme de violette
  8. Bijou – gin, italian vermouth, green chartreuse, orange bitters
  9. Blackthorn – irish whiskey, french vermouth, absinthe, angostura bitters
  10. Blinker – rye, grapefruit, raspberry syrup
  11. Blood & Sand – scotch, orange juice, italian vermouth, cherry heering **Note: Glowbal’s Black and Blue makes a darn good Blood & Sand {VIDEO} **
  12. Bramble – gin, lemon, creme de mure
  13. Brandy Crusta – cognac, cointreau, lemon, maraschino, peychaud’s bitters
  14. Caipirinha – cachaca, sugar, lime
  15. Champagne Cocktail – brut, sugar, angostura bitters
  16. Champs Elysees – cognac, lemon, sugar, yellow chartreuse, angostura bitters
  17. Chrysanthemum – french vermouth, absinthe, benedictine
  18. Cocktail a la Louisiane – rye, benedictine, italian vermouth, absinthe, peychaud’s bitters
  19. Coffee Cocktail – cognac, ruby port, egg
  20. Collins – spirit, lemon, sugar, soda
  21. Corn ‘N Oil – blackstrap rum, falernum, angostura bitters
  22. Corpse Reviver #2 – gin, lemon, cointreau, lillet blanc, absinthe **You MUST try this at The Keefer Bar**
  23. Cuba Libre – rum, coca cola, lime
  24. Daiquiri – rum, lime, sugar
  25. Daisy – bourbon, yellow chartreuse, lemon, lime
  26. the Darb – gin, french vermouth, lemon, apricot brandy
  27. Death in the Afternoon – champagne, absinthe
  28. Dulchin – pisco, apricot brandy, curacao, lime, grenadine
  29. East India Cocktail – cognac, curacao, pineapple gomme, maraschino, angostura bitters
  30. El Diablo – tequila, creme de cassis, lime, ginger beer
  31. Fernet-Branca – it’s a shot of fernet-branca
  32. Fourth Degree – gin, french & italian vermouth, absinthe
  33. French 75 – gin, lemon, sugar, brut champagne
  34. Gimlet – gin, lime, turbinado
  35. Gin & Tonic – gin, tonic water, lime
  36. Gin Gin Mule – gin, lime, ginger beer, mint
  37. Gin Rickey – gin, lime, soda
  38. Hemingway Daiquiri – rum, lime, grapefruit, maraschino
  39. Hot Buttered Rum – rum, butter, sugar, water
  40. Improved Cocktail – spirit, maraschino, peychaud’s & angostura bitters
  41. Jack Rose – applejack, lemon, grenadine
  42. Japanese – brandy, orgeat, angostura bitters
  43. Jasmine – gin, cointreau, campari, lemon
  44. Knickerbocker – rum, raspberry syrup, curacao, lime
  45. Last Word – gin, lime, green chartreuse, maraschino
  46. Mai Tai – rum, curacao, lime, orgeat
  47. Maiden’s Prayer – gin, cointreau, orange, lemon
  48. Manhattan – rye, italian vermouth, angostura
  49. Maple Leaf – bourbon, lemon, maple syrup
  50. Margarita – tequila, lime, cointreau
  51. Martinez – italian vermouth, gin, maraschino, orange bitters
  52. Martini – gin, french vermouth, orange bitters
  53. Metropole – cognac, french vermouth, peychaud’s & angostura bitters
  54. Milk Punch – spirit, sugar, milk
  55. Mint Julep – bourbon, mint, sugar
  56. Mojito – rum, lime, mint, turbinado, soda
  57. Monkey Gland – gin, orange, grenadine, absinthe
  58. Monte Carlo – rye, benedictine, angostura bitters
  59. Morning Glory – scotch, lemon, egg white, absinthe
  60. Navy Grog – rum, honey, lime
  61. Negroni – gin, campari, italian vermouth
  62. Old Fashioned – spirit, sugar, angostura bitters
  63. Old Pal – rye, campari, french vermouth
  64. Opera – gin, dubonnet, maraschino
  65. Oriental – rye, italian vermouth, curacao, lime
  66. Paradise – gin, apricot brady, orange, lemon
  67. Pegu Club – gin, curacao, lime, angostura & orange bitters
  68. Pimm’s Cup – pimm’s no. 1, gin, lemon, soda, cucumber
  69. Pink Gin – gin, angostura bitters
  70. Pink Lady – gin, applejack, lemon, grenadine, egg white
  71. Pisco Punch – pisco, pineapple gomme, lemon
  72. Pisco Sour – piso, lemon, egg white
  73. Port Flip – ruby port, sugar, whole egg
  74. Punch – jerry thomas’ special punch recipe
  75. Ramos Gin Fizz – gin, cream, lemon, lime, egg white, soda, orange flower water
  76. Red Hook – rye, punt e mes, maraschino, angostura & orange bitters
  77. Rum Swizzle – rum, lime, falernum
  78. Rusty Nail – scotch, drambuie
  79. Satan’s Whiskers – gin, french vermouth, italian vermouth, curacao, orange, orange bitters
  80. Sazerac – rye, absinthe, peychaud’s bitters
  81. Scofflaw – rye, french vermouth, lemon, grenadine, orange bitters
  82. Seelbach – bourbon, cointreau, champagne, bitters
  83. Sherry Cobbler – sherry, sugar, fruit, soda
  84. Sidecar – cognac, cointreau, lemon **For a fantastic variation, try the Loire Sidecar at L’Abattoir**
  85. Silver Fizz – spirit, lemon, sugar, egg white, soda
  86. Singapore Sling – gin, cherry heering, lime, pineapple, cointreau, benedictine, grenadine, angostura bitters
  87. Smash – spirits, sugar, water, mint
  88. Stinger – cognac, creme de menthe
  89. Suffering Bastard – bourbon, gin, lemon, ginger beer, angostura bitters
  90. Tailspin – gin, italian vermouth, green chartreause, campari
  91. ‘Ti Punch – rhum agricole, lime, sugar
  92. Toddy – spirit, sugar, hot water
  93. Tom & Jerry – rum, brandy, egg, nutmeg
  94. Twentieth Century Cocktail – gin, lemon, creme de cacao, lillet blanc
  95. Vesper – gin, vodka, lillet
  96. Vieux Carre – cognac, rye, italian vermouth, benedictine, angostura & peychaud’s bitters
  97. Whiskey Skin – scotch, lemon, hot water
  98. White Lady – gin, cointreau, lemon
  99. Widow’s Kiss – calvados, benedictine, yellow chartreause, angostura bitters
  100. Zombie – jamaican rum, lime, lemon, pineapple, passion fruit syrup, brown sugar, angostura bitters

Superbowl Recipes: Part 2 Homemade Bacon Bourbon Popcorn

4 Feb

Not just for Superbowl, mind you. Movie night, date night, party time, picnic… just watch your waistline!

BACON BOURBON POPCORN

Thanks to Sarah Sprague

  • 5 quarts of plain popped corn (Freshly air-popped or oil-popped corn is recommended.)
  • 1/2 to 1 pound of thick cut bacon, chopped and fried to just about crispy, well-drained
  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 ounces of bourbon (Any old bourbon will do here, so don’t feel like you have to break out your best reserve for the dish.)

Preheat your oven to 250º.

Melt 1 cup of butter over medium heat.  Mix in brown sugar, corn syrup and salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º or until a spoon dipped into the caramel comes out, well, looking like there is caramel on it. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.

If you don’t eat bacon, mix in 1 cup of chopped pecans. Pecans and bourbon are always awesome together.

Divide the popcorn into either two very lightly greased roasting pans or whatever else it fits into and coat with the caramel. Mix well — don’t worry if the caramel starts to cool on you here, it will warm back up in a second –  and then put the popcorn into your oven for about 45 minutes to an hour, mixing every 10-15 minutes so every last kernel of corn is coated in bourbon bacon bliss.

Once done, pour onto either parchment paper or wax paper to cool and break into pieces.

If whatever reason you don’t eat all of the bacon bourbon popcorn in one sitting (doubtful), refrigerate it for up to a week.  I actually think it tastes better when made the night before and has had a chance rest in the fridge overnight.

Recipe: Persimmons: Scones & Sorbets and more

11 Jan

I love persimmons. I love scones. So why not put them together? Brilliant! While we’re at it, why not poach them, make them into frozen treats or toss ’em in a salad?

Persimmon Scones

Courtesy of Happyolks – With guidance from Tartine

  • 3 cups persimmons, chopped – use the firm ones, not squishy soft. Chop into bite sized pieces.
  • 1 tsp vanilla
  • 2 tsp butter
  • 3 tsp sugar
  • 4 3/4 cup all-purpose flour
  • 1 T. baking powder
  • 3/4 tsp. baking soda
  • 1/2 cup sugar
  • 1 1/4 tsp salt
  • 1 cup unsalted butter, very cold
  • 1 1/2 cups buttermilk or dairy-free alternative
  • (optional glaze or reduction, see footnotes)

Preheat the oven to 400F. In a medium saucepan over high heat, melt 2 teaspoons of butter with vanilla and sugar, add chopped persimmons. Reduce heat and stir for 5-10 minutes until softened. Set aside.

Combine flour, baking powder and baking soda in a large bowl. Add sugar, salt, and stir together. Cut or shave the butter into dry ingredients. Use a fork or whisk to break up the butter into small chunks throughout the mixture.

Add the buttermilk, then the persimmons. Mix lightly with a wooden spoon until the dough holds together, adding buttermilk or the reserved persimmon liquid to the dough as needed.

Dust a piece of parchment paper with flour and turn out the dough. Pat the dough into a rectangle (if making round scones, er, hockey pucks like mine) or into two circles, about 1-2″ thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1″ of space between each scone. Sprinkle raw sugar over the tops, generously, and bake for 25-35 minutes until just slightly browned.

*I think this Maple Nut Cream from Adrienneats, or a Maple Glaze from The Healthy Green Kitchen would make winning toppers to these guys. They’re more on the biscuit end, so a hit of sweet frosting or glaze would really make these a treat.

***

Hachiya Persimmon Scones

Adapted from a-gitate.blogspot.com

INGREDIENTS
1 Hachiya Persimmon (about 1 cup persimmon pulp)
1 1/2 cups unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of salt
Pinch of nutmeg
1/2 stick (4 tablespoon) butter
1/2 cup sugar
1/2 large egg (or 1 small egg)
1/4 cup chopped walnuts (optional)
1/4 cup chopped dried cranberries (optional)

PREPARATION

  • Wash persimmon, discard stem, puree in food processor until smooth (with or without skin – your preference.)
  • Preheat oven to 375°F.
  • Sift flour, soda, spices together.
  • In a larger bowl, with electric mixer, beat butter and sugar until well mixed (about 2 minutes.)
  • Beat in egg, then fold in persimmon pulp.
  • Stir in flour mixture, making a soft dough.
  • Mix in walnuts and cranberries if using.
  • Drop heaping tablespoons of dough 1–2 inches apart on lightly greased cookie sheet/parchment paper.
  • Bake 15–20 minutes or until lightly brown, rotating baking sheet halfway through.

Cook’s note: Make sure the Hachiya persimmon is ripe before using it in this recipe. Wait until it is custard-soft, with a jelly-like consistency.

***

Persimmon Scones

2 cup self rising flour
2 T brown sugar
1 stick (4 oz.) cold European-style butter (such as Plugra), cut into 8 pieces
1/2 cup hachiya persimmon pulp
1/4 cup creme fraiche or buttermilk
Extra flour for rolling out the dough


Food processor
Rolling pin
Biscuit or scone cutter (or a knife)
Buttered baking pan


Preheat the oven to 425 degrees F (218 degrees C).

Place the self-rising flour in a food processor that has been fitted with the blade attachment in the bottom. Add the brown sugar. With the food processor on the pulse setting, start adding the cold butter, one piece at a time. Pulse about 10 times after each addition of butter. Continue to add the butter until it has all been incorporated, pulsing after adding each piece. Add the persimmon pulp and the creme fraiche or buttermilk slowly on the pulse setting (you may not need all of it) until the mixture starts to come together in clumps. Stop the processor and carefully check just the top of the dough (the blade is still inside!) to see if the mixture is moist. If so, remove the blade. Then gather up the dough into a ball form with your hands. If the dough is still too dry, then continue to add creme fraiche or buttermilk until the mixture starts to get moist.

Spread some flour on the countertop and place the ball of dough there. With a floured rolling pin, roll out the dough until it is about 1 inch thick. You can then cut out shapes using your biscuit or scone cutter. Or you can roll the dough into a circle and cut it into wedges using your knife.

Place the scones into the buttered baking dish, sides not touching. Bake for 15-18 minutes until slightly browned.

Eat right away. These are great with honey, jam, creme fraiche, Devonshire creme, etc.

***

Persimmon Scones

2 cups self-rising flour
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon allspice
½ teaspoon salt
½ cup cold, unsalted butter
½ cup persimmon pulp
¼ cup buttermilk
1 teaspoon vanilla extract

Place unripened persimmons in a freezer overnight. In the morning, peel, remove the papery leaves and mash the pulp. Set aside. Preheat oven to 425°.

Sift dry ingredients into a bowl, and mix well. Work in the butter and mix until the mixture has small pea-sized bits of butter.

In a separate bowl, combine the buttermilk, persimmon pulp and vanilla, then pour into the dry ingredients.

Blend until the mixture just comes together. With extra flour, shape the mixture into one large round circle 1-inch thick, then score the dough into 8 even-size triangular wedges.

Place on an ungreased baking sheet at the upper half of the oven and bake 15–18 minutes, until golden brown. (Serves 8.)

***

BONUS:

Spiced Wine Poached Persimmon

From GourmetFury

Ingredients

  • 2 persimmons (peeled and scored from top to bottom)
  • 1/2 bottle red wine
  • 1/2 cup of orange juice
  • 1/4 cup sugar
  • handful of cloves
  • 2 cinnamon sticks
  • peel of 1 lemon
  • 1 slice of ginger
  • Mint leaves

Directions

  • Score the persimmon all the way around and stud it with some cloves.
  • In a small saucepan, bring all the other ingredients to a boil. Lower the heat down to simmer, then gently poach the persimmon for 15 minutes. If there isn’t enough liquid to cover the fruit entirely, then turn it upside down midway through.
  • Remove the persimmon, drain, and place onto the serving plate.
  • Turn the heat to high, remove the spices, and reduce the poaching liquid to a thick syrup. This will take around 10 minutes.
  • Drizzle the syrup around the persimmon, garnish with mint leaves, and serve with ice cream or yogurt.
  • Warn your guests not to eat the cloves 🙂

***

Raspberry-Persimmon Sorbet (About 4 Cups)

  • 1 ¾ cup Raspberry Purée
  • 2 ¼ cup Persimmon Purée
  • 1 tbs Lemon Juice
  • ¼ tsp Salt
  • 5 tbs Agave Nectar, plus more if needed
  1. Whisk together all the ingredients except for the agave. Taste and add the agave a tablespoon at a time until the mixture tastes just a little bit too sweet. You may need more or less than five tablespoons.
  2. Strain the mixture through a medium mesh strainer (what you would use to sift flour). Mix with a spoon to get the mixture to move through the strainer. When done, you should have a thick jam-like substance left in the strainer which will be mostly raspberry seeds; discard this.
  3. Put the mixture in a covered container and let chill in the back of the refrigerator for several hours.
  4. Once chilled, freeze according ice cream maker directions. Transfer sorbet to a container, cover and freeze. You should be able to scoop it straight out of the freezer, but it’s always a bit easier if you let it sit out on the counter for a bit before serving.

Note: experiment with other complementary fruits such as pineapple

***

Persimmon Sorbet with Sautéed Honey Persimmon (adapted from The Food and Cooking of Korea)

Ingredients:

For the Sorbet

  • 4 ripe persimmons
  • 2 tsp caster sugar
  • 2 tbsp lemon juice
  • 1 tbsp Grand Marnier

For the Sauteed Honey Persimmon

  • 1 ripe persimmon
  • A little less than 1 tbsp honey

Recipe:

For the Sorbet

  1. Peel and cut persimmon into small chunks and finely puree.
  2. Add persimmon puree and sugar in a pot over low heat, stirring all the while.
  3. When the mixture begins to boil, immediately take it off the heat and let cool.
  4. While it is cooling, stir in lemon juice and OPTIONAL Grand Marnier (note, the alcohol is there to make your sorbet easier to scoop once it has been frozen. You can leave it out, but will probably have to defrost the sorbet for about 15 minutes before serving).
  5. Place mixture into refrigerator to cool 6-10 hours.
  6. Follow instructions for ice cream machine.

For the Sautéed Honey Persimmon

  1. Peel and cut persimmon into chunks.
  2. Sauté persimmon chunks with honey on medium heat until heated through.
  3. Let cool (refrigerate if you prefer) then serve over sorbet.

***

Persimmon and Cardamom Sorbet

Ingredients

  • 1 1/4 cups sugar $
  • 1 cup water
  • 2 cups ripe Hachiya persimmon puree (about 4; see
  • 2 teaspoons fresh lemon juice $
  • 1/8 teaspoon salt $
  • 1/8 teaspoon ground cardamom

Preparation

  1. Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook for 3 minutes or until sugar dissolves. Remove from heat. Add persimmon puree and remaining ingredients, stirring well. Cool completely.
  2. Pour persimmon mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm. Remove sorbet from freezer 10 minutes before serving.
  3. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
  4. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
  5. Cut the ripe fruit in half. Scoop the pulp out with a spoon.
  6. To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into batters.

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Persimmon sorbet with spices (Sorbet de kakis aux épices)

Ingredients:

For 1 quart:

3-4 dead ripe Japanese persimmons (to make 3 c. puree)
3/4 c. sugar
1 c. water
1 3″ piece of cinnamon bark
3 cloves
3 allspice berries
1 head of star anise
A 1″ piece of fresh ginger root, peeled and cut into 1/8″ slices
5″ piece fresh lime peel
1/4 c. fresh lime juice
1 T. dark rum

Put the sugar and water in a small saucepan. Drop in the spices, ginger, and lime peel, bring to a boil, and boil gently 5 minutes. Cool and strain into a bowl.

Cut the Japanese persimmons in half crosswise and scoop the fruit into the bowl of your food processor with a tablespoon. Squeeze the empty shell to extract remaining juice. Measure out three cups and bring to a gentle boil in a saucepan. Cook 5 minutes. Add to the syrup. Chill thoroughly.

Just before freezing, add the lime juice and rum. Freeze in your ice cream freezer according to manufacturer’s directions.

Note: This exotic sorbet is light and refreshing yet rich in complex flavors. You can use more star anise and omit the other spices if you love the flavor of this oriental spice (called badiane in French). I served this after a supper of pork roasted with whole garlic and sage leaves and eggplant gratin for a delicious fall supper.

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Persimmon Sorbet w/Sherry

250g/8oz caster sugar
600ml/1 pint water
6 very ripe persimmons (otherwise known as cachi or sharon fruit)
150ml/5fl oz double cream
100ml/31/2fl oz sherry, preferably a very dry fino such as Tio Pepe

Put the sugar and water into a sauce pan over a low heat. When the sugar has fully dissolved, bring to the boil, lower the heat slightly and simmer for five minutes until the sugar syrup has a slightly viscous consistency.

Peel the persimmons and whizz them in a blender adding the sugar syrup, a little at a time, then the double cream and the finally the sherry.

Persimmons are best when they are very ripe, nearly “bruised”, and they’re also very sweet. If you find them too sweet, the sorbet will be the same, so add some lemon peel to the sugar syrup.

Finally, pour the sorbet mixture into an ice-cream maker and churn until thickened (approximately 20 minutes), according to the manufacturer’s instructions.

Remove and preserve in the freezer. Alternatively, put in a freezer-proof container and freeze, stirring every 20 minutes until set.

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Persimmion Marmalade

Directions:

Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 C. pure orange juice and 1 C crushed pineapple. To each cup of mixture, add 3/4 C sugar. Boil, stirring often, until thick. Pour into jars, seal, do not put in hot water bath.

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Persimmon Pomegranate Fruit Salad Recipe

Ingredients

  • 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
  • 3/4 cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey

Method

Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Yield: Serves 4.