Showing posts with label persimmon. Show all posts
Showing posts with label persimmon. Show all posts

Dec 20, 2016

Persimmon Cookies

Persimmon cookies recipe spicy soft easy fuyu hachiya nutmeg cinnamon cloves

Spicy, moist, and tenderly soft these persimmon cookies are truly a Fall and Winter treat! Lavishly laced with cinnamon, nutmeg, cloves, raisins, and walnuts this recipe is full of the flavors of the season. So simple to make and the easiest answer to the question, "What do you do with persimmons?"

Fuyu persimmons which can be eaten at the semi soft stage. 

You can use any type of persimmon for this recipe as long as it is ripe. Unripe persimmons are quite astringent and bitter tasting due to their tannic acid content. Ripe persimmons are quite sweet and mild in flavor.  If you are using the round Fuyu type persimmons as shown in the photo above you can use them when they've softened to about the firmness of a ripe tomato. If you are using the oblong, heart or acorn shaped Hachiya type persimmons you'll have to wait until they've ripened to the mushy pulp or jelly-like stage. A quick way to ripen any type of persimmon is to stick then in the freezer overnight. When you allow them to thaw the next day they'll be perfectly soft, sweet, and ripe!
Hachiya persimmons which must be allowed to ripen to mushy, jelly-like stage before they're edible.
This recipe uses pureed persimmon pulp. To make persimmon puree you can simply use a fork to mash them in a bowl or a mixie, food processor, or blender to puree them instantly. If using a mixie, food processor, or blender simply remove the stems and any debris and put them in the appliance skin and all. You might want give the persimmon flesh a bit of a going through before pureeing as there might be seeds. The seeds can be rounded like plum stones or oblong like date pits. Your mixie, food processor, or blender will NOT puree these rock-like seeds. You will hear them quite loudly bouncing off the blades and mixing container of your appliance.


And there you have it! Beautiful orange persimmon pulp ready to be eaten as is, enjoyed as frozen sorbet, or stored for your next baking project. I usually measure the pulp out by cupful and store it in Ziploc bags in the freezer. Persimmons will keep frozen for up to 8 months. You might see some separation or darkening of the persimmon pulp but the flavor will be the same as fresh.

Ingredients:
2 C all purpose flour
1/2 C butter, softened to room temperature
1 C sugar (both brown or white are fine)
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg or allspice
1/2 tsp ground cloves
1 tsp ground cinnamon
1 egg, at room temperature
1 C persimmon puree
1 C raisins or sultanas
1 C walnuts (pecans or dark chocolate chips work well too)

Here's what to do:
1) In a large mixing bowl beat butter, sugar, baking powder, salt, and spices together until creamy. Add egg and persimmon puree to mixture and beat for about 3 minutes or until smooth.


2) Add flour and mix until combined. Gently stir in raisins and walnuts. The mixture should be a stiff batter. Cover batter with cling film and place in fridge while oven heats up. (Chilling the dough makes for cookies that taste and look better. The chilled batter will be easier to work with and less likely to spread. The extra time will also allow the pectin in the persimmon puree to thicken the batter and make it less likely to spread. this will  result in cookies that are round and puffed up rather than flat and misshapen like fried eggs.The spices will have a little extra time to lend their flavor to the batter too.)


3) When ready to bake heat oven to 325F/160C. Place tablespoonfuls of chilled batter two inches apart on baking trays lined with parchment paper or silicone mats. (I used a tablespoon sized scoop.)


4) Bake cookies at 325F/160C for 20-25 minutes or until lightly browned on the bottoms. Remove cookies from tray using a spatula. Cookies will keep for up to 2 weeks in a sealed airtight container at room temperature. This recipe makes 32 cookies.



Helpful Hints:
For a nut free version of this recipe simply use dark chocolate chips in place of the walnuts. Dark chocolate chips don't sound like they'd work with persimmons but they are delicious in these cookies!

LOOK! It's snowing at the Taj Mahal!
Tacky souvenir begotten at the Taj Mahal by
Mr & Mrs KC&CO on their honeymoon

Alrightey then, so it's BIG FAT DESI WEDDING SEASON over here and we're heading hither, thither, and yon to attend all the festivities until January 2nd! So to all my friends who celebrate I hope you & yours have a very Merry Christmas and a Happy New Year!


See ya next year,
Bibi


Dec 19, 2016

Ingredients: Persimmons, Kaki, Shizi, Haluuabed

One of the most beautiful fruits of Autumn is the brilliant orange-red persimmon. Persimmons are quite a versatile Fall fruit and work well in both sweet and savory applications. There are over two hundred documented cultivars of persimmons, although it is estimated that there are over a thousand actual varieties. Persimmons begin appearing in markets in late September and are often available through December. 

 The lotus persimmon or date-plum (Diospyros lotus) is native to southwest Asia and southeastern Europe.
 The ancient Greeks referred to it as "the fruit of the gods." 

The English word persimmon is derived from the Native American words pasiminan or pessamin from an Algonquian language of the eastern United States meaning, "dry fruit." 
Modern Greek name for the fruit is λωτός (lotos), which has led modern Greeks to the assumption that this is the lotus referred to in Homer's Odyssey. The botanical name of the persimmon family is Diospyros which is said to mean, "divine fruit." In Nepali persimmons are called haluaabed. In Chinese persimmons are called shizi and in Japanese they are called kaki.

A persimmon tree laden with ornament-like fruits after a frost has killed it's leaves in Fall.

The persimmon is multi-trunked or single-stemmed deciduous tree up to twenty-five feet high and at least as wide.
It is a handsome ornamental with drooping leaves and branches that give it a rather tropical and graceful appearance. Persimmon leaves are alternate, simple, ovate and up to seven inches long and four inches wide. They are often a pale, yellowish green in youth, turning to a dark, glossy green as they age. Under mild autumnal conditions persimmon leaves turn vividly dramatic shades of yellow, orange, and red. Tea can also be made from fresh or dried leaves.

A female persimmon flower.

The persimmon's inconspicuous flowers appear in very early Spring are surrounded by a green calyx tube borne on leaf axils of one-year old wood. Female flowers are single and cream-colored while the pink-tinged male flowers are typically occur in threes. Persimmon trees are usually either male or female, but some trees have both male and female flowers. A tree's gender expression can vary from one year to the other. Many cultivars are parthenocarpic and set seedless fruit without pollination. Some varieties require pollination for adequate production. When persimmon plants that do not require pollination are pollinated, they will produce unique fruits with seeds that may be larger and have a different flavor and texture than their seedless counterparts. Persimmons prefer a deep, loamy soil and require a chill time of at least 100 hours to blossom and set fruit annually. The fruits are technically a berry.

The tiny American persimmon (Diospyros virginiana).

There are many different species of persimmons worldwide. The American persimmon (Diospyros virginiana) is quite small and native to the eastern United States. The black persimmon or black sapote (Diospyros digyna) is native to Mexico. The mabolo or velvet-apple (Diospyros discolor) is native to the Philippines. The lotus persimmon or date-plum (Diospyros lotus) is native to southwest Asia and southeastern Europe and was known to the ancient Greeks as "the fruit of the gods." The large and fleshy Asian or Japanese persimmon (Diospyros kaki) is native to Japan, China, Korea, Burma, and Nepal and is the most widely cultivated species. There are several cultivars of Asian or Japanese persimmons each with unique flavors and qualities of fruit.

A hachiya persimmon that must ripen to a jelly-like pulp before it can be eaten.

The two most common types of persimmon found in modern markets are the Asian varietals Hachiya and Fuyu. Fuyus are squat and round, and Hachiyas are long, heart-shaped, and pointed. Hachiyas are tart and bitterly astringent due to their high tannic acid content until they are extremely ripe. Fuyus can be eaten while still firm with a texture much like a peach. Choose Fuyus when their flesh is firm but gently yielding like a ripe tomato. Fuyus are mildly sweet and excellent eaten out of hand or sliced into fresh salads. Unripened Hachiyas are too tannic to eat, but once ripe the fruit becomes jelly-like and pulpy and is wonderful pureed for use in baked goods. Look for Hachiyas with taut and glossy skin, but avoid fruit with bruises as they may rot before ripening. To ripen persimmons simply leave them out at room temperature in a sunny spot until they soften or freeze them overnight and allow to thaw the next day. Store soft, ripened persimmons in the refrigerator until ready to eat.

A firm fleshed and non-astringent Fuyu persimmon.

Persimmons are enjoyed in many different ways around the world. The Japanese enjoy them pickled in lime water or massaged and air dried as hoshigaki. The Chinese love them salted and dried. They can be can be made into purees, fruit leather, candies, sherbets, ice creams, jams, compotes, puddings, breads, cookies, muffins, cobblers, clafoutis, cakes, pies, and tarts. Complimentary pairings include pomegranates, pears, apples, cinnamon, nutmeg, allspice, mace, vanilla, cream, maple syrup, honey, prunes, dates, citrus zest, almonds, pistachios, vinaigrettes, basil, Thai and Serrano chilis, and hard cheeses such as cheddar-y Manchego and salty Parmesan.

The Japanese specialty hoshigaki, an air dried and gently massaged Hachiya persimmon.

The easiest way to store persimmons is to freeze them. As you can see by the photos of fruiting trees above persimmons are quite prolific. They also tend to all ripen at once. While they are delicious to eat fresh there's usually more than enough from one tree for the entire neighborhood and then some. What to do with all this persimmon largesse? Freeze 'em! You can either freeze the entire fruit for later use by just putting it in an airtight plastic bag or container. (This works really well for fruit that isn't ripe yet. When the frozen persimmon thaws et voila! It's ripe and ready to be eaten.) You can also puree them and put the pulp in an airtight plastic bag or container. Your persimmons must be perfectly ripe if you wish to puree them before freezing though.


Here's Bibi pureeing ripe Fuyu persimmons in her mixie. I just give them a good wash, remove the stems, and put them in the mixie skin and all. You might want give the persimmon flesh a bit of a going through before pureeing as there might be seeds. The seeds can be rounded like plum stones or oblong like date pits. Your mixie, food processor, or blender will NOT puree these rock-like seeds. You will hear them quite loudly bouncing off the blades and mixing container of your appliance. 


See? Beautiful orange persimmon pulp ready to be eaten as is, enjoyed as frozen sorbet, or stored for your next baking project. I usually measure the pulp out by cupful and store them in Ziploc bags in the freezer. Persimmons will keep frozen for up to 8 months. You might see some separation or darkening of the persimmon pulp but the flavor will be the same as fresh.

My favorite treat! Spicy persimmon cookies with walnut and raisins. Mmmmm!
When you're ready to make a delicious treat like these cookies or just enjoy a healthy frozen snack just grab a bag out of the freezer. Hope you enjoyed my little overview of persimmons and stick around for lots of persimmon recipes too!

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