1 cup persimmon pulp 1 teaspoon vanilla
1 teaspoon baking soda 2 cups flour
½ cup vegetable or olive oil ½ teaspoon each cloves, nutmeg & salt
1 cup sugar 1 teaspoon cinnamon
1 cup raisins or chopped dates 1 cup chopped nuts
Mix the ingredients together in the order given. The dough will be soft. Drop by teaspoons onto a well-greased cookie sheet. Bake at 375 degrees for about 15 minutes. This recipe will make 3 to 5 dozen cookies depending on the size.
This recipe is from the kitchen of Marge Muck. I adapted the recipe given to me by a Muck relative in 1974.
February 22 2010 | Recipes | No Comments »
2 or 3 persimmons
2 or 3 seeded and finely chopped jalapeno or serrano peppers
1 small minced onion
Juice of 1 lime
Pinch of salt
Chopped cilantro (optional) to taste
Cut off the tops and peel the persimmons. Remove any seeds. Dice the persimmons and place them in a small bowl. Add the peppers, onion, salt, lime juice and cilantro and combine. Taste for seasoning. This salsa is wonderful with chips, fish tacos or as a salad mixture.
This recipe was created by Farmer Jim’s mom, but inspired by Eating Well magazine.
February 22 2010 | Recipes | No Comments »
3 very ripe Hachiya persimmons 6 tablespoons sugar or more to taste
¾ cup half-and-half ½ teaspoon vanilla
One day ahead, place the persimmons in the freezer. About 30 minutes before serving take the persimmons out of the freezer and let them soften slightly. Using a heavy knife, chop each persimmon into 8 chunks. Discard any stems or seeds. The persimmons will be hard so be careful. Put the chunks into a food processer with the sugar and the vanilla and process on pulse until the chunks are broken up. With the motor running, add the half-and-half through the food tube. Scrape down the sides and process until smooth and creamy.
This recipe was adapted from the San Francisco Chronicle.
February 04 2010 | Recipes | No Comments »
Fry chopped bacon until it is crisp and pour off most of the fat. Add Fuyu persimmon wedges and saute until golden. Sprinkle with some of minced cilantro or rosemary, salt and pepper. Stir in the bacon and serve with pork or chicken.
Also consider: Add about 1 ½ cups chopped Fuyu persimmons to your favorite spice bread or cookie recipe.
adapted from Sunset, November issue
February 04 2010 | Recipes | No Comments »
Fuyu persimmons, sliced Avocado, thinly sliced
Lettuce Crumbled goat or feta cheese
Pomegranate Seeds Salt and pepper to taste
Lime juice and olive oil Cilantro, finely chopped
Arrange the sliced persimmons, avocado and lettuce on salad plates. Sprinkle with cheese and the pomegranate seeds and cilantro. Sprinkle the fruit with a tablespoon or two of a lime juice and olive oil and salt and freshly ground pepper to taste.
February 04 2010 | Recipes | No Comments »
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