Persimmon Bread

“Thanks for the Sour Persimmons,Cousin.”
— Daffy Duck

Persimmons are one of those foods that some people have never heard of in their life and others grew up with from their grandparents.  For once I can say I am in the second tier of the persimmons knowledge group.  Not only had I heard of them, eaten them in cookies and bread but my grandfather had a persimmon tree in his backyard.  So if you are part of either family the welcome back or bienvenue to persimmons you have my permission, no you must first watch daffy duck's cartoon about his cousin and persimmons and let me know what in the world he was talking about and then go find some persimmons and make this persimmon bread.  David Lebowitz does a wonderful job with this recipe adding the just right amounts for flavorful bread so I won't add much other than please oh please if you live in the PNW use some toasted hazelnuts for this recipe and some local rye whiskey.  It is not only fantastic, flavorful but well it may even have you sharing with friends and family who make you Laugh till your Stomach hurts.  

Ingredients

  • flour
  • rye whiskey
  • toasted hazelnuts
  • baking powder
  • kosher salt
  • persimmons
  • golden raisins
  • melted butter
  • eggs

Recipe: found on David Lebovitz blog but don't forget the toasted hazelnuts and Rye whiskey to make it local if you are from the Pacific NorthWest.

Tips

  • Rather than make two large loaves I opted for 4 small loaves...using small pans. Cooking time will be longer and make sure to not overfill the pan. Done when cake tester comes out clean.
  • Check the date on baking powder you do not want to use old baking powder.  Label your new fresh can with a date and use up within 6 months
  • Persimmons are ripe when they feel like water balloons
  • Need to ripen faster stick them in the freezer for 24 hours and take out and defrost.  Otherwise if unripe they take about 3-4 weeks to ripen
  • Dust with powdered sugar  for a lovely hint of winter but make sure to not add until cake is cool or sugar will melt

 

 

 

Apple Hazelnut Cake

“Life was much easier when Apple and Blackberry were just fruits.”
— anonymous

Apple Cake  is acceptable to eat for breakfast when you have it with yogurt, right? The fall beauty is fading slowly here in the Pacific NorthWest but the cooler weather brings warm scarves, apples and fire pits some of my greatest loves.  Trusting in a few cookbook authors to make a guaranteed  delicious cake is not easy.  This Apple Cake from Ina Garten adapts well to our Washington local goods.  Swapping pecans for hazelnuts and apple brandy for rum.  Enjoy every moment of leaf color changes while eating your apple hazelnut cake for breakfast or dessert.

Ingredients


  • 1 cup chopped toasted hazelnuts
  • 1/2 cup apple brandy
  • 1 cup golden raisins 
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, lightly packed 
  • 3 extra-large eggs, at room temperature
  • 3/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon dried orange peel or 2 teaspoons grated fresh orange peel
  • 2 1/2 cups all purpose-flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 1/2 pounds Granny Smith apples, peeled, cored and 1/4-inch-diced (3 to 4 apples)
  • Vanilla ice cream or Greek yogurt
  • Salted Caramel sauce

Preheat the oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan.

Place the hazelnuts in saute pan and until toast lighlty.  Set aside. Combine the brandy and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside. You can leave the raisins overnight in the brandy.

In the bowl of an electric mixer fitted with the paddle attachment fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and dried orange peel  on medium speed for 3 minutes. Sift the flour, baking powder salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low slowly add the flour mixture to the wet mixture to the wet mixture, just until until combined. Drain the raisins, and add raisins, hazelnuts and apples into the batter. Spread into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream or yogurt and a drizzle of warm salted caramel sauce. 

Enjoy your fall walks, and beatiful skies and every bite of your apple cake!

Tips

  • cooking time varies by oven make sure to have an oven thermometer
  • bake this in the morning and your house will smell all day of yumminess-no candles needed



Apple Pie Granita

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart”
— Erma Bombeck

Ingredients 

Granita

  • 3 cups apple cider no sugar added

  • 1/2 cup sugar

  • 2 cinnamon sticks

  • 5-6 whole cloves

  • 1/2 teaspoon grated nutmeg

  • 1/4 teaspoon orange peel

Crust 

  • 350 grams Flour

  • 42 grams Sugar

  • 5 grams salt

  • 113 grams Cold Butter

  • 113 Grams Cold Lard

  • 125 ml cold water

  • 1 oz vodka

Whip Cream

  • 1 cup Heavy cream

  • 1 teaspoon sugar

  • 1/4 teaspoon vanilla

Salted Caramel

  • 1 cup Sugar

  • 2 cups Heavy cream

  • Large pinch of Grey Salt

Boozy Raisins

  • 1/4 cup golden raisins

  • 1/4 cup apple brandy

Tips

  • Make ahead dessert: prepare the raisins, pie crusts and granita the day before guests arrive

  • Make caramel 2-3 days ahead

  • Or purchase pre-made uncooked pie crust, roll out and slice into triangles. Wash with egg wash and bake in oven on baking sheet until golden brown. (Trader Joe's carries a great one)

  • Options to single servings: serve granita in a pie dish covered with whip cream and toppings and welcome their surprised faces when you spoon out the "pie" to your guests. They will be begging you to bring dessert next time to their home.

Fall has always been my favorite season.  Fall leaves, quiet walks with just my own thoughts and the smell of fresh rain from the night before.  As I follow the path under the trees runners pass by with tread shoes to tackle the ups and downs of the trail.  A girl lies in her crystalline blue parachute hammock  reading between two trees. I try not to be jelly but can't help but admire her choice of  "me" time wishing I had thought of it first.  The silence is  disturbed by a reminder of the city as my ears perk to the buzz of a roaring saw no doubt repairing one of the many old homes nearby.  I come to the end of the trail and enter the streetways whispering goodbye to my autumn jaunt. Mouth watering from thoughts of the sweet apple pie granita that awaits encourages me  to speed up my steps towards home.

Apple pie, pumpkin pie, Sweet potato pie, they all starts with the crust.  So for those leftover pieces that you're not sure what to do with comes this granita.  Don't forget to buy the fresh apple cider from your farmer's market to make this light refreshing dessert that goes well after the meat and potatoes dinner with which you filled your stomach. However this dessert is not short on flavor  and your guests will thank you for keeping their waistlines trim. Enjoy every bite!

Prepare

Step 1

Heat the brandy then remove from heat and soak raisins for at least 30 minutes.

In the meantime Prepare salted Caramel  in a light colored  flat bottom pan. Melt sugar stirring over medium heat until sugar is dissolved then add warm cream little by little  continuing to stir the entire time.  Caramel is finished when color is medium and falls off of wooden spoon to flowing consistency.  Stir in salt then cool in glass jar and reserve until ready for use.  This dry heat method was taught to me by the owner of hotcakes a lovely dessert shop in Seattle not to be missed! 

Step 2

Heat the apple cider with the sugar and spices inside over the stove top. Do not boil but a gentle simmer for 3- 5 minutes will infuse the flavors of the spices.

Step 3

Remove the spices with a strainer no need to strain with a cheese cloth the nutmeg  as it will not be visible in the finished product.

Pour into a pan with sides the warmed strained cider and place in the freezer for  30 minutes to one hour.  

Step 4

Prepare the crust and bake in the oven making sure to egg wash the pieces you will be using for the granita. Or see tips.

Step 5

 Remove granita and with a fork scrape the sides and center until crumbles and sloshy. Place back in the freezer. Continue the same process every 30 minutes for 2 hours until you have the texture of snow. Break up any large clumps.  When finished cover and place back in freezer until ready to serve.

Step 6

Whip cold heavy cream with sugar and vanilla in mixer until soft peaks.

Step 7 

Top granita with a dollop of whip cream, a drizzle of salted caramel sauce, piece of crust and boozy raisins. Dust with cinnamon and serve immediately.