Today I’m making egg custard with an autumn twist. I have several persimmons remaining on my backyard tree and decided to add one to the custard which I am cooking. It gives the custard a unique “kick” for an interesting change. Custard is probably one of the most revered and beloved “comfort foods” around. I am sure that this custard will quickly disappear when my husband figures out that it is in the refrigerator — he absolutely loves custard. While rummaging around for custard recipes, I found several variations. This recipe is cooked on the stove — rather than a baked — which saves alot of preparation time. Although custard recipes traditionally do not contain cornstarch, this ingredient helps the custard thicken since it is not baked in the oven. I really like this recipe. It is fast and relatively easy to prepare. The custard is creamy and smooth without an “eggy” taste.Continue reading
This week I’m making a delicious “Persimmon Rum Pound Cake” using some of the Hachiya persimmons growing on my backyard persimmon tree. This type of persimmon tree grows very well in Louisiana, mine was loaded with fruit this fall — I counted over 100 persimmons! While the persimmons grow during the summer, they are firm and astringent — almost impossible to eat. When they ripen in autumn, the fruit becomes very soft and translucent. The persimmons become sweet, gelatinous and lose their pungency.Continue reading
Here’s an absolutely delicious “spice bread” recipe which is just right for the holiday season. It comes from my across-the-street neighbor, Kathy. The bread blends pungent persimmons with a combination of spices — cinnamon, nutmeg and allspice — to make a moist, dense and perky quick bread. For many years, another favorite Cajun neighbor treated us to a small loaf of pumpkin bread every Christmas. I remember Essie with great fondness during the holiday season for all of her kind deeds. And so I am making Kathy’s “Persimmon Spice Bread” to use as Christmas and Hanukah gifts. As a bonus, this is quite a healthy bread and the recipe includes a “secret ingredient.”Continue reading
These brownies have just a tint of orange color and just a pungent “bite” that make them perfect for a “hint” of Halloween. I love cream cheese brownies; and I’m never sure which I like best — the brownies or the swirled in cream cheese. I decided to add a ripe persimmon to the cream cheese filling of this delicious brownie recipe for a Halloween effect.Continue reading
A number of years ago, I asked my mother and her first cousins to recount favorite recipes and stories of growing up on Iowa farms during the 1930’s. This generation was quickly aging and I thought that it would be wise to capture their memories for a family reunion book. I love family history. The way of a living on a family farm during the 1920’s to 1930’s — for example, with a wood-burning kitchen stove — is just a memory now. Only one generation ago — my how times have changed! My second cousin, whose grandmother moved to California in about 1910, submitted her grandmother’s recipe for “Persimmon Pudding” for the reunion book.Continue reading
If you like pecan pie, then you will like Pecan Tassies. And if you are not a fan of pecan pie, I bet you might like my version of this dessert. I added persimmon pulp (or you could add pumpkin puree) and the custard filling mellows out the rich and so, so sweet flavor of traditional pecan pie. A Pecan Tassie is a favorite Southern dessert served during the holiday season and is a great addition to any party or buffet.
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.
This blog post started out as an idea for using my backyard persimmons but is really more about the pork roast. I’ve been experimenting with various spice rubs for a pork tenderloin and finally have one that I really like. Last fall, I added persimmons, potatoes and onions to the roast to make a one pot meal. The persimmons are gone, but I’m still making this peppery pork roast and substituted Brussels sprouts. Continue reading
My backyard persimmon tree is loaded with persimmons this autumn. Enough for me and the birds, too. The fruit is astringent and makes your mouth pucker but if you don’t mind the taste then the fruit is very nutritious. I’ve experimented with several ways to use my persimmons including persimmon and black bean salsa.
My backyard persimmon tree is loaded with fruit this year. Enough for me, the birds, the squirrels and some to give away. This has me thinking of ideas for persimmon recipes including a variation on a cheesecake and persimmon salsa. I have never known what kind of persimmon tree is growing in my backyard. My curiosity for answers took me on an adventure to a unique persimmon grove in the heart of Baton Rouge, shown here.