I wanted to bake something really unique for a fall covered dish supper. I kept looking at the persimmons ripening on my backyard tree. How about a persimmon sponge cake roll? Now that’s different. Well I was in a hurry — the egg whites didn’t get stiff and my husband ate one of only two ripe persimmons. But I took the cake anyway and was pleased that it all disappeared. The cinnamon in the cake and cream cheese filling really toned down the flavor of the persimmons. Many folks said how tasty the cake was. Think I’ll make it again — this time properly.
And back to persimmon cakes… A couple of weeks ago Baton Rouge Green, a non-profit organization which promotes green use of land through urban forests in our community (www.batonrougegreen.com), had their annual tree sale and also a recipe contest. The recipes had to be made with products from trees grown in Louisiana.
Of course, I couldn’t pass up the chance to enter Persimmon Upside-Down Cake. I thought it was a novel entry and as well as delicious tasting. And the recipe won third place! Here is the recipe, and a printable version is on mayleeskitchen.com.
Burr! It’s cold outside tonight; but never too cold for homemade ice cream. What a cliche. Really, nothing compares to homemade ice cream, although some of the ice cream chain stores come close. And where could you ever find persimmon ice cream?
When my father and father-in-law happened to be in town at the same time, they would always disappear together to locate the best ice cream store. Our family loves ice cream, and we made many favors of homemade ice cream when I was growing up.
I’ve continued to experiment with different types of ice cream over the years. Traditionally ice cream is rich in cream–making it a high fat, high calorie dessert. I have made several variations which are low in fat and taste surprisingly good. Persimmon Ice Cream is one such example.