Tag Archives: baking

“Crack Oatmeal Cookies”

20 Apr

You can’t stop at just one and it smells amazing! Add whatever you want – dried cranberries/cherries, shredded coconut, flaxseed, white/semisweet/dark chocolate chips, macadamia nuts etc.

Make flatter for crisper cookies, make thicker for chewier cookies.

Crispy Oatmeal Chocolate Chip Cookies

By Merrill Stubbs

Chocolate chip cookies are delicious. So are oatmeal raisin cookies. But in my opinion, the king of all cookies is a hybrid of the two. For years, I’d been sampling and comparing oatmeal chocolate chip cookies but had never tried making my own. Until this week, that is. After one misguided attempt resulting in insipid, cakey little domes that dried out almost instantaneously, I took a step back for a minute. I thought about a standard chewy oatmeal raisin cookie—the kind that bends as you bite into it and leaves behind a rich, spicy aftertaste. And then I thought of the chocolate chip cookies my mother used to make when I was growing up. She took the recipe from the Nestle Toll House chocolate chips bag and tweaked it so the cookies came out flatter and crisper around the edges, with rich caramel undertones. I decided what I was really looking to achieve lay somewhere in between these two. The resulting cookies were crisp indeed, almost lacy, with little pockets where butter and sugar had pooled to create crackly deposits of caramel. The spices were pronounced without being overbearing, and every cookie promised at least half a dozen chips. It was difficult to wait until they were cool enough to handle. I may never make plain old chocolate chip cookies again!

Makes about 5 dozen small cookies

Prep time: 20 min
Cook time: 10 min

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon allspice
  • 2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 2 cups semisweet chocolate chips or chunks
  1. Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
  2. In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do not overbeat!
  3. Stir in the oats and the chocolate chips, distributing evenly. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days.

Thanks Food52

https://food52.com/recipes/5804-crispy-oatmeal-chocolate-chip-cookies

 

 

Best Country / French Baguette Recipe

17 Apr

If I didn’t burn it while doing the crusty top, this would have been PERFECT on the first try. Used the Emile Henry Baguette Baker, left it to rise a little too long, it’s still a bit short on dough for the baker, but this recipe is everything!!! Followed it up with the recommended recipe by Emile Henry and it turned out terrible. Never buying $3 baguettes again!

Country Baguettes

Yield: 3 Loaves

Ingredients

  • 3 cups (13 ounces) all-purpose flour
  • 1 teaspoon fine sea salt
  • ¾ teaspoon active dry yeast or 1/2 teaspoon instant yeast
  • 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70°F)

Directions

  1. Place the flour, salt, and yeast in the bowl of a food processor fitted with the metal S blade. With the machine running, slowly pour in all of the water and process for a few seconds until the dough comes into a ball. Then process for 30 more seconds. The dough should reach 80°F when measured with an instant read thermometer. (If the dough is cooler, pulse the dough in 5 second increments until it warms.)
  2. Place dough in a large ungreased bowl, covered with plastic wrap. Ferment the dough 2 to 3 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 8 to 12 hours before using.
  3. Preheat the oven to 450°F.
  4. Scrape dough onto a lightly floured work surface. Divide the dough into 3 uniform pieces. Shape the dough into rough balls and let the dough rest, covered for 15 to 20 minutes.
  5. Roll out each piece of dough slightly longer than the length of the cavities in the mold with tapered ends.
  6. Dust the cavities in the Emile Henry Baguette Baker generously with flour. (Or line a baking sheet with parchment and sprinkle it with rice flour.*) Transfer the formed dough into the cavities in the mold or onto the baking sheet. Cover and let the dough proof until expanded 1 ½ times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen. ** note you can heat up the cover of the baker in the over for a few minutes and then cover the dough to have the warmth for the dough to rise
  7. Sift a light layer of flour over the dough if desired. Using a serrated knife, score the surface of the each loaf along the entire length of the baguette.
  8. Cover and place on the center rack of the oven. Bake for 20 to 25 minutes. Carefully remove the lid and continue to bake the baguettes for 8-10 more minutes (NEED TO WATCH) until golden brown and crackling.
  9. Cool the bread on a wire rack.

Notes:

  • always do long fermentation
  • the food processor method is the most convenient way to get your dough started. See Charles’ patented dough mixing method.
  • The dough mixes in a snap, 45 seconds in fact, using a food processor fitted with the metal blade.  Then it ferments for a good 2 to 3 hours before shaping, proofing and baking. Shaping baguette dough is rather simple but takes a little practice.  Divide the dough into three uniform pieces.  We use a scale to weigh each piece.  Then form each piece of dough into a tight ball.  Let the dough sit and relax for 15 to 20 minutes before rolling out into the baguette shape. We like to taper the dough to give the country baguettes pointed ends.
  • If you are using the Emile Henry Baguette mold, you need to sprinkle the cavities with a generous amount of flour.  Over time the bread dough will resist sticking but the first few times you use the mold, it will need a good amount of flour. Place the dough into the cavities in the mold, cover and let it proof slowly before baking.
  • Cool your bread on a wire rack to preserve its crisp crust.

Thank you https://priscillamartel.com/country-baguettes/

 

 

 

Baked Carrot Cake Doughnuts (NYT Cooking)

15 Apr

Baked Carrot Cake Doughnuts

Yossy Arefi for The New York Times (Photography and Styling)

  • YIELD: 12 doughnuts
  • TIME: 35 minutes

Banana Bread… Pandemic Comfort Food

2 Apr

It’s weird. It’s been 2 weeks of self-quarantine. Every I know has been cooking, but in the last 3 days, everyone is talking about making banana bread. Probably because the bananas that everyone stocked up on 2 weeks ago have gone totally brown, so it was just a matter of time, but it’s also because it’s comfort food, and we all need that now.

Here’s a couple of recipes I’m planning to try:

*****

Triple Chocolate Banana Bread

Prep Time:15 Min Cook Time:1 Hr Total Time:1 Hr 15 Min
Ingredients
  • 2 cups (500 ml) oat milk
  • 2 tsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1/4 cup (60 ml) coconut oil
  • 3 ripe bananas, mashed
  • 250 g all purpose flour
  • 2/3 cup (60 g) cocoa powder
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp cinnamon
  • 100 g dark chocolate chips (or crushed chocolate bar)
Ganache
  • 100 g dark chocolate
  • 1/4 cup (60 ml) coconut oil
Instructions
  • 1
    Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34×12 cm, 2 litres) with baking paper.
  • 2
    Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
  • 3
    Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
  • 4
    Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.
  • 5
    Store cover in fridge for up to 4 days. Top with fresh blueberries, toasted hazelnuts, whatever you want.

Recipe Credit: http://dearkitchen.net/triple-chocolate-banana-bread-bananin-kruh-s-trojno-cokolado/

******

Vegan Banana Bread to Live For
Servings1 loaf
Ingredients
Instructions

Mash your bananas- I use a Vitamix and just throw them in there, along with the next four ingredients, and blend them until broken up, but still a tad chunky.

Mix the remaining dry ingredients (other than the topper), well, so that there are no lumps and so the baking soda is really well incorporated (nothing worse than biting into a chunk of salty baking soda! … ok there’s lots worse. But it is something unpleasant that can be avoided easily).

Add your banana blend to the dry ingredients and stir until there is no more flour visible- remember to stir from the bottom! And do not over stir, lest the flour get gummy.

Pour into a coconut-oiled or parchment paper lined loaf pan and top with the toppers.

Pop in the oven for about 45 minutes, or until a knife inserted through the top middle of the loaf comes out clean. Leave to cool a bit, then, slice, and… you need to drizzle those slices with chocolate.

******

Brown-Butter Banana Bread Recipe

Recipe from the Tasting Table Test Kitchen

Yield: 1 loaf

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 10 minutes

INGREDIENTS

  • Nonstick cooking spray, for greasing
  • 10 tablespoons unsalted butter, divided
  • 3 large ripe bananas, mashed, plus 1 halved lengthwise for decoration
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup dark brown sugar, plus more for coating
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg

DIRECTIONS

1. Preheat the oven to 350˚. Grease a 9-by-5-inch loaf pan with cooking spray.

2. In a light-colored sauté pan, brown the butter and set aside. In a small bowl, reserve 2 tablespoons of the browned butter for basting; let cool slightly.

3. In a medium bowl, mix the mashed bananas with the eggs until fully incorporated.

4. In a separate medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt and nutmeg. Using your hands, break apart any large clumps of sugar that remain. Pour the banana mixture into the dry ingredients and mix together until just combined. Pour in the 8 tablespoons of melted brown butter and stir until fully incorporated.

5. Transfer the batter to the prepared loaf pan. Dip the 2 banana halves in some brown sugar cut-sides down; dust off any excess sugar. Place the sugared bananas in the batter cut-sides up and bake until a toothpick inserted into the middle of the loaf comes out clean, 55 to 60 minutes.

6. Once the banana bread has finished cooking, brush the top with the 2 tablespoons of reserved browned butter. Allow the banana bread to cool; serve slightly warm or completely cooled.

*****

Dominique Ansel’s Banana Bread

Recipe adapted from Dominique Ansel, Dominique Ansel Bakery, New York, NY

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes

INGREDIENTS

  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 4 overripe bananas, mashed
  • 14 tablespoons unsalted butter, melted, plus more for greasing pan

DIRECTIONS

1. Preheat the oven to 350°. Grease a 10″ x 5″ x 3 ½” loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated.

2. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.

I like to add a crunchy cinnamon-sugar topping to this bread. To do this, mix together 3 parts sugar and 1 part cinnamon (by volume) and sprinkle generously over the batter before baking.

Dominique Ansel’s Banana Bread

******

Nana’s Banana Bread

Recipe adapted from DamGoodSweets

Yield: 1 loaf

Cook Time: 1 hour, 10 minutes

INGREDIENTS

  • 1 stick unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour, plus more for the pan
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe bananas
  • 1 teaspoon fresh lemon juice
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ¼ cup buttermilk

DIRECTIONS

1. Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with flour.

2. In a bowl, sift together the 1¾ cups flour, cinnamon, baking soda and salt. In another bowl mash the bananas with the lemon juice.

3. In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the buttermilk; mix. Repeat until all of the dry ingredients and buttermilk are incorporated, then beat in the banana mixture.

4. Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto
a rack and let it cool completely.

******

Brown Butter Banana Bread

Super moist banana bread made extra flavorful with brown butter. This banana has amped up flavor plus perfect texture and is so easy to make.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients

  • 3 medium bananas*, mashed (about 1 cup mashed)
  • 1 cup sugar
  • 1/2 cup plain fat free Greek yogurt (or sour cream)
  • 1/2 cup butter (1/2 cup is equal to 1 stick or 8 tablespoons)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • optional: 1/2 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.
  • In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
  • Add flour, baking soda, and salt and stir (don’t use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don’t over mix. (If adding chocolate chips, stir them in now)
  • Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
  • Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.

Notes

For most flavorful banana bread, use very ripe bananas (that have begun to brown)
******

Brown Butter Caramelized Banana Bread

yield: 1 large loaf of banana bread

Author: Kayla Howey

ingredients

1 1/3 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 stick butter, cut into 8 pieces
½ cup granulated sugar
½ cup honey
12 oz mashed brown bananas (about 3 medium bananas)
2 eggs, beaten
½ cup Greek yogurt
1 ½ tsp pure vanilla extract
½ tsp pure almond extract (optional)
2 tbsp butter
2 ripe bananas, sliced
pinch of kosher salt
2 tbsp honey
softened salted butter, for slathering
more honey, to drizzleinstructions
Preheat the oven to 325°F. Grease a 9×5 loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.
Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.
Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, Greek yogurt, vanilla, and almond extract until incorporated.
Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Season with a pinch of salt. Flip the bananas over and cook for another minute. Stir in the honey. Let bubble for a minute or so. Turn off the heat.
Spoon half of the caramelized banana mixture over the batter. Reserve the rest for serving.
Bake the banana bread uncovered for 55 minutes until browned. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas.
notes
Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!

******

Brown Butter Bourbon Banana Bread

By Jennifer Perillo

Food52 Editors’ Comments: WHO: Jennifer Perillo is the author of the cookbook “Homemade with Love.” WHAT: A blond, bold, boozy bread with brown butter, bourbon, buttermilk, and brown sugar. It’s bananas! HOW: Dice one banana and sauté it in brown sugar until it’s caramelized. Mash the other two bananas, then beat them with eggs, sugar, brown butter, vanilla, and bourbon. Add this to your dry ingredient mixture along with some buttermilk, then fold in toasted pecans and the caramelized banana pieces. WHY WE LOVE IT: Why are we so conditioned to always mash bananas before putting them into a banana loaf? This recipe is going to break our habit. Folding diced, caramelized bananas into the batter provides bites of sweet, pure banana flavor to an otherwise monotonous bread. Oh, and this quick bread also has bourbon in it. Enough said.

Serves one 9-inch loaf

  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter
  • 3 very ripe bananas
  • 2 large eggs
  • 3/4 cups plus 1 tablespoon, brown sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • 1/2 cup buttermilk
  • 2/3 cups toasted, chopped pecans
  1. Preheat oven to 350° F. Grease only the bottom of a standard size loaf pan with butter or nonstick cooking spray. Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
  2. Melt butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat and let cool for 10 minutes.
  3. Peel and dice one banana. Mash the remaining two bananas in a small bowl; set aside. Heat 1 tablespoon of the brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add diced banana pieces and sauté until well coated and caramelized. Remove from the pan and set aside.
  4. Beat eggs on medium speed in a stand mixer. Add the remaining brown sugar and beat until foamy and combined. Add the mashed bananas, cooled browned butter, vanilla, and bourbon; beat until mixed well. Scrape down sides of bowl again with rubber spatula.
  5. On low speed, pour in 1/3 of the flour mixture. Increase mixer speed to medium and mix until just blended. Pour in 1/3 of buttermilk and beat until just blended. Repeat this process with remaining flour and buttermilk. Fold in pecans and caramelized banana pieces. Pour into prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.

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.

***

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.

***

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.

***

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.

***

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.