Persimmon And Pomegranate Salad

 

Persimmon And Pomegranate Salad

Persimmon season for this delicious fruit is short lived.  It is delicious used in salads or baked in cakes, cookies, or sweet breads.

Ingredients:
5 persimmons, thinly sliced into 1/8"- 1/4" rounds

1/2 cup pomegranate seeds
1/2 lemon, for juicing
1 tablespoon extra-virgin olive oil
2 tablespoons cilantro leaves
2 tablespoons mint leaves
sea salt

Ginger Persimmon Bread

Ginger Persimmon Bread

Directions:

• 1 1/2 cups Fuyu persimmons
• 3/4 tsp Ginger, ground
• 1 1/2 tbsp Ginger pulp, fresh.  Refrigerate

• 1 Egg yolk, large
• 2 Eggs, large

• 1 1/2 cups Brown sugar
• 1 1/4 tsp Cinnamon, ground
• 3/4 tsp Cloves, ground
• 3/4 tsp Salt
• 1 tbsp Vanilla

  3/4 cup Olive oil

  2 cups All-purpose flour

  1 1/2 tsp Baking soda

  1/2 cup pecans or toasted english walnuts

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Desserts

• 1/2 cup Crystallized ginger

  
  

  Directions:

  Preheat oven 350*F   Prepare two loaf pans.

  
  

  Bake 35 minutes or until it pulls from the sides 

  of the pan or a toothpick comes to clean.  

  
  

  Puree persimmons in a blender, add ground ginger 

  (spice) and ginger pulp.  Refrigerate.

  
  

  In a large bowl, add flour, baking soda and brown sugar, and whisk till well mixed.  

  
  

  In a mixing bowl whisk egg and egg yolk,  when well blended, add cinnamon, cloves, salt, vanilla, persimmon puree and ginger mixture and mix well.

  
  

  Add flour and baking soda to liquid ingredients and spices.  Mix well but do not over beat.  Add nuts if adding.  Pour into two prepared loaf pans.  Serves 12

  
  

  
  

  
  

  
  

  
  

  
  

 

Chicken With Persimmon Sauce

Chicken With Persimmon Sauce

Use the pulp of the hachiya persimmon for this recipe. The sauce is a glorious dark color with a strong flavor that enhances the chicken. Serve with rice and sugar snap peas and garnish with fuyu persimmon if you have one on hand.

Ingredients:

2 tsp garam masala or curry powder

1 tbsp honey

1 tsp dry mustard

1 tbsp lemon juice

2 tbsp persimmon pulp

2 tbsp olive oil

4 boneless chicken breasts with skin on

Salt and freshly ground pepper

Sauce

½ cup white wine

1 tsp garam masala

1 tbsp wine vinegar

1 tsp honey

1 cup chicken stock

½ cup persimmon pulp

2 tbsp finely chopped coriander

Directions:

Combine garam masala, honey, mustard, lemon juice, persimmon pulp and 1 tbsp olive oil. Brush on chicken. Leave to marinate for 1 hour. Season with salt and pepper.

Preheat oven to 400ºF.

Heat remaining 1 tbsp oil in ovenproof skillet on medium-high heat. Add breasts skin-side down and sear 2 minutes or until skin is golden. Turn over and sear second side for 1 minute.

Place skillet in oven and bake chicken for 15 to 20 minutes, turning once or until juices run clear. Remove chicken to a serving platter.

Skim off any fat in skillet, leaving any juices. Add wine, garam masala, vinegar, honey and chicken stock. Bring to boil over high heat and boil for 5 minutes or until reduced by half and slightly thickened. Stir in persimmon pulp and coriander. Simmer together for 1 minute. Slice chicken and serve with sauce.   Serves 4

Persimmon Bread

My neighbor Alice who shares her recipe

Persimmon Bread

My neighbor Marilyn was gifted with a bag of persimmons which she shared with me.  Another friend, Alice had a wonderful recipe for Persimmon Bread and agreed to share. Tomorrow I will trek up the street for a photo session. Thank you Alice for sharing your secret!

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Ingredients:
3 c. sugar ( I cut it back to 2 c.)
1 c. oil
4 eggs
2/3 c. water
2 c. persimmon pulp
3 1/2 c. flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 c. chopped nuts
1 c. pitted dates

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Directions:
Mix together well the sugar, oil and eggs. Sift in other ingredients and mix thoroughly.

Grease and flour four small loaf pans ( I used two larger ones). Fill each pan half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from pan. Note: To freeze, leave breads in pans and seal in a plastic freezer bag.