Sunday, December 15, 2013

Persimmon loaf with lemon glaze

Last year I had tried persimmons for the first time, and really did not like the taste as much. I tried it again this year and have falled in love with the fruit. Its like candy, and I have atleast one or two of the flat shaped persimmons everyday.

A colleague of mine, whom I talk to about recipes all the time, shared this wonderful recipe with me, and I ofcourse had to try it out immediately and add my touches to it. This loaf is made with the Hachiya persimmons which are pear shaped and turn out simply delicious. I add toasted pecans and it adds a delicious crunch to the loaf.


  • 3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total)
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon baking soda
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup loosely packed dried pitted dates or raisins(5 oz), finely chopped
  • 1 cup toasted pecans (3 1/2 oz), finely chopped

  • For glaze:
  • 1 cup confectioners sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon finely grated fresh lemon zest

  • Read More

    Read More

    Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
    Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
    Sift together flour, salt, and spices in another small bowl.
    Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
    Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
    Glaze:  Stir together all glaze ingredients until smooth, then spread over top of cooled  loaf and its ready to eat!

    Monday, May 6, 2013

    Chocolate Chocolate Chip Walnut Cookies

    These cookies are so chewy and delicious! Amazing flavor. I also used high quality cocoa powder, and that took this cookies up a notch!


    3/4 cup all-purpose flour
    3/4 cup unsweetened cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 sticks (3/4 cup) unsalted butter, softened
    1 cup sugar
    2 large eggs
    1 teaspoon vanilla
    1/2 cup semi-sweet chocolate chips
    1/2 cup white chocolate chips (for less sweetness use less white chocolate and more semi-sweet chocolate)
    1/2 cup coarsely chopped walnuts nuts

    Preheat oven to 350°F.

    Whisk together flour, cocoa, baking soda, and salt in a medium bowl.

    Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. Add flour mixture and mix just until combined. Stir in chocolate chips and nuts.

    Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 10 minutes. I use a mini icecream scoop, to scoop out the cookie dough. Transfer cookies to a rack to cool. Makes about 30 cookies.