Recipe: Persimmon Recipe Collection (14)

Hello Alexy,
Here's a file of persimmon recipes I collected from rec.food newsgroups postings.
Happy Holiday Cooking,
Betsy
Date: Wed, 4 Dec 1996 10:14:38 -0500
From: Craig L. Meyer (clmeyer@CYBERSTREET.COM)
Persimmon Bread
2 cups unbleached all-purpose flour
2 cups whole-wheat pastry flour
1 tablespoon + 1 teaspoon baking soda
1 teaspoon salt
1 teaspoon mace
1/2 teaspoon cloves
4 eggs
1 cup unsalted butter, melted
1/4 cup honey
1 3/4 cups brown sugar
2/3 cup bourbon
2 cups very ripe persimmons, mashed
2 cups chopped walnuts (black, if you can find them)
2 cups raisins
Combine flour, pastry flour, baking soda, salt, mace, and cloves in large
mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar,
bourbon, and persimmons. Add liquid to dry, stirring just until moistened.
Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350
degrees for about an hour.
STEAMED PERSIMMON PUDDING
Holiday persimmon pudding with walnuts
This is a simple steamed pudding gotten from Sunset Magazine many years ago.
It has become a holiday tradition with my family.
Ingredients
(Serves 6-10)
1 cup persimmon pulp, puraeed (about 2 large persimmons)
1/2 cup milk
2 Tbsp butter, melted
2 tsp vanilla extract
2 cups regular all-purpose flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 cup golden raisins
1/2 cup chopped walnuts
Procedure
1.Blend together the persimmon pulp, milk, butter, and vanilla.
2.Sift flour, measure, and sift again with sugar, soda, salt, cinnamon.
3.Combine the liquid ingredients with the dry ingredients, and stir in
the raisins and nuts.
4.Pour into a well-buttered 6-cup mold. Cover tightly with a buttered lid.
5.Place the mold in a deep pan, using a rack or inverted perforated foil
pan to keep the mold
out of the water. Pour
boiling water into the deep pan just up to, but not touching, the mold.
6.Cover tightly and keep the water simmering; add boiling water as
necessary. Steam the
pudding for 1 hour 45
minutes to 2 hours, depending upon the size and shape of the mold.
The pudding is done
when a toothpick comes
out clean.
7.Cool about 10 minutes before unmolding. Serve warm, with hard sauce.
PERSIMMON COOKIES
1 cup persimmon pulp
1 tsp. soda
1 cup butter
1 cup sugar
2 cups flour
1/2 tsp. each: cinnamon, cloves, nutmeg
1 cup ground nuts
1 cup ground raisins (or 1/2 cup may be used)
1 egg
Puree persimmon pulp until smooth and stir in baking soda.
Set aside.
Cream butter and sugar. Beat in egg. Set aside.
Mix together dry ingredients. Stir in nuts and raisins. Add
pulp mixture and dry ingredients alternately to butter and sugar
mixture, mixing well after each addition.
Drop by heaping teaspoons on greased baking sheets. Bake in 350-degree
oven about 15 minutes.

LOW-FAT PERSIMMON COOKIES
1 cup unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup sugar
1 cup persimmon pulp (do not sieve)
1 teaspoon baking soda
2 egg whites
1/2 cup applesauce
1 cup currants
1/4 cup chopped almonds (optional)
Combine dry ingredients except baking soda. Add baking soda to
persimmon pulp and beat in egg whites. Add dry ingredients to
persimmon pulp, stir in applesauce currants, and almonds. Make
drop cookies. Place on a cookie sheet sprayed with a nonstick
product.
Bake at 375 degrees for 15 to 20 minutes.
Per serving (2 cookies): 114 calories, less than one gram fat.

PERSIMMON DATE NUT BREAD
1/4 cup plus 2 tbls. butter or margarine
1 cup sugar
2 eggs
1 tsp. baking soda
1 cup persimmon pulp
1 tsp. baking powder
2 cups all-purpose flour
1/2 tsp. salt
1/3 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 cup chopped dates
1 cup chopped nuts
Cream butter, gradually add sugar, beating well. Add eggs,
1 at a time, beating well after each addition.
Combine pulp and soda. Let stand until soda is dissolved. Add
to creamed mixture, blending well.
Combine next ingredients, gradually adding to batter. Beat
well. Stir in dates and nuts. Pour into greased loaf pan.
Bake at 350 degrees for 40 to 60 minutes, or until pick
comes out clean.

PERSIMMON PUDDING CAKE
2/3 cup sugar
1/3 cup corn oil
1 cup sifted unbleached flour
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsps. baking soda
2 tsps. warm water
2 (6-oz.) very ripe persimmons, finely diced
3 tbls. brandy
1 tsp. vanilla
1/2 cup liquid egg substitute
1/2 cup seedless raisins
1/2 cup chopped walnuts
Topping, optional
Stir together sugar and corn oil. Sift together the flour, salt,
cinnamon and nutmeg; add to the sugar and oil. (The batter will be
stiff and crumbly so far.) Dissolve the baking soda in the warm
water and add to the batter.
Mix the persimmons, brandy and vanilla together in a separate bowl
then add to the batter. Add the egg substitute, mixing thoroughly
but lightly. Add the raisins and nuts; stir until mixed.
Pour batter into a loaf pan lined with foil and sprayed with nonstick
vegetable coating. Bake in a pre-heated 350-degree oven for about
45 minutes, or until a toothpick inserted in the center comes out
clean. Pull the pudding cake out of the pan by the foil and cool.
Serve each slice with 1 tablespoon topping, if desired.
Makes 16 slices.
Topping:
1 cup part-skim ricotta cheese
3 tbls. plain nonfat yogurt
3 tbls. sugar
1 tsp. vanilla extract
1 tbl. brandy
Blend all ingredients in a food processor with a metal blade
until satin smooth.
Refrigerate in a tightly covered container.
Makes 1 cup.---------- Recipe via Meal-Master (tm) v8.01
Title: Persimmon Jam
Categories: Preserves, Fruits, Gifts
Yield: 8 servings
8 Ripe persimmons
- (medium to large)
1/4 c Lemon juice
1 3/4 oz Powdered pectin
6 c Sugar
Wash persimmons, cut stem ends and force fruit through
food mill or coarse strainer. Measure 4 cups pulp into
deep saucepan. Add lemon juice and pectin to persimmon
pulp and mix well. Heat to boiling, stirring
constantly. Boil without stirring 4 minutes. Remove
from heat and alternately stir and skim 5 minutes to
cool. Spoon into hot sterilized jars and seal.
Makes about 8 half-pints
(C) 1992 The Los Angeles Times
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Persimmon Flastaff Fluff
Categories: Desserts, Nuts, Fruits
Yield: 4 servings
6 lg Persimmons, ripe with peel &
-- seeds removed
1 tb Lemon juice
1/8 c Dates, pitted
1/2 c Water
2 tb Pine nuts
1/4 ts Pure vanilla
Blend persimmons & lemon juice together in a blender
at medium speed until smooth. Divide amnog 4 pudding
glasses. Soak dates in the water. Blend the dates
with their soaking water, pine nuts & vanilla, at
medium speed, until creamy. Top each glass with a
spoonful of the nut cream. Serve immediately or cover
tightly & store in the refrigerator for 3 to 5 days.
Frances Kendall, "Sweet Temptations"
-----

persimmon advice and books
>From jvanders@acbsvcs.win.net Fri Sep 2 06:56:55 1994
The book "The Curious Cook" by Harold McGee, Collier Books, ISBN
0-02-009801-4, has an interesting chapter "Persimmons Unpuckered"
which is essential reading to those of us who have persimmons in
our backyards. Happy cooking!
Jim Anderson

Freezer Jam
Taken from the Sunset Favorite Recipes
4 cups persimmon puree
3 cups sugar
2 tbsp lemon juice
25 tsp lemon peel
mix all ingredients together and boil at low temperature for approximently
20 minutes or until thickened. Pour into sterilized jars and seal.
Store in refridgerator or freezer. Makes 6 jars

Persimmon salad
taken from the Joy of Cooking
Chill Persimmons
Slice into flower shape, but leave connected at base
insert peeled oranges, grapefruit, and avocados in between the
persimmon flower petals. Serve with your favorite salad dressing
such as a boiled dressing or mayonaise fruit salad dressing.

Persimmon Ice Cream
taken from the Joy of Cooking
4 ripe japenese persimmons--puree
2 TBS sugare
6 TBS lemon juice
2 cups whipping cream
Whip cream until thickened but not stiff. Add other ingredients and whip.
Freeze until solid

From Sherri Eastman eastman@solstice.jpl.nasa.gov
PERSIMMON COOKIES
(KNX Food News)
1 cup sugar
1 cup butter or shortening
1 egg beaten
2 cups flour
1/2 teaspoon each of cinnamon, cloves and nutmeg
1 cup persimmon pulp (with soda)
1 teaspoon soda, dissolved in the persimmon pulp
1 cup each of nuts and raisins, ground.
Cream butter and sugar, add beaten egg, then raisins, nuts and
persimmon pulp. Add dry ingredients. Drop by spoonful on cookie
sheet. Bake in moderate 350 oven approximately 10 to 15 minutes.
- - - -
Mrs. Reagans Persimmon Pudding
1 cup sugar
1/2 cup butter, melted
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pureed persimmon pulp
(3 to 4 very ripe fruit)
2 teaspoons baking soda
2 teaspoons warm water
Brandy
1 Teaspoon vanilla
2 eggs, lightly beaten
1 cup raisins
1/2 cup chopped walnuts
Brandy Whipped Cream Sauce

Stir together sugar and melted butter. Resift flour with salt,
cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp.
Dissolve baking soda in warm water. Add to mixture with 3 Tablespoons
brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add
raisins and nuts, stirring just until mixed.
Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack
in kettle. Pour in enough boiling water to reach halfway up sides of
mold. Cover kettle and simmer 2-1/2 to 3 hours. Let stand a few
minutes.
Unmold onto serving dish. Pour about 1/4 cup warmed brandy over
pudding and flame. Serve with Brandy Whipped Cream Sauce.
Makes 6 to 8 servings.
Brandy Whipped Cream Sauce
1 egg
1/2 cup butter, melted
1 cup sifted powdered sugar
dash salt
1 Tablespoon brandy flavoring
1 cup whipping cream
Beat egg until light and fluffy. Beat in butter, powdered sugar, salt
and brandy flavoring. Whip cream until stiff. Gently fold into egg
mixture. Cover and chill.
- - - - -
PERSIMMON MERINGUE PIE
2 cups persimmon pulp
1/2 cup sugar
1/2 teaspoon mace
1 teaspoon grated lemon peel
1/8 teaspoon salt
2 teaspoons butter
2 egg yolks
1 baked pastry shell (9-inch)
The persimmons should be sweet and very ripe. Peel. Press enough
through a colander or food mill to make 2 cups of pulp. Add sugar,
mace, lemon peel and salt and cook slowly for 5 minutes. Add a small
amount to butter and beaten egg yolks; return to persimmon mixture and
stir until mixture is slightly thickened. Pour into pastry shell and
cool; cover with meringue.
meringue:
2 egg whites
4 teaspoons sugar
1/2 teaspoon vanilla
Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18 minutes. Cool before serving