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         Cuisine:-American

        Prep Time:20minutes                        minutes 

        Total Time:20minutes                      minutes

                  Servings:4 

             Calories:219kcal

 INGREDIENTS:

For the Salad:

▢3 fuyu persimmons peeled, sliced

▢2 red onions sliced, pickled

▢4 oz goat cheese

▢1 cup pomegranate seeds

▢4 cups frisée

▢4 cups mixed greens

▢1 cup pecans toasted

▢2 cups red wine vinegar

▢1 tablespoon honey

For the Dressing:

▢1 teaspoon dijon mustard

▢1/4 cup olive oil

▢1 tablespoon lemon juice

▢1 tablespoon honey

▢3 tablespoons white wine vinegar

▢1/.2 teaspoon cumin

▢½ teaspoon salt

▢½ teaspoon pepper

INSTRUCTIONS:

For the Salad:

Preheat oven to 350 degrees.

Chop red onions. 

In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!) 

On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.

Fill a medium sized bowl with water. Open pomegranate seeds under water.

Peel and slice fuyu persimmons.

For the Dressing:

Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

For the Assembly:

Combine frisée and mixed greens in a salad bowl.

Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.

Drizzle dressing. Toss with salad tongs until combined.

                                ReadyIn:1hr15mins

                                   Ingredients:14

                                    Yields:2 loaves

                                      Serves: 16-20

ingredients:-

2 cups japanese persimmons, pulp (kaki, 6 blended persimmons with a little water)

3 cups flour

1 teaspoon salt

2 1⁄2  teaspoons baking powder

2 teaspoons baking soda

1 1⁄2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1⁄8 teaspoon ground cloves

1 1⁄2 cups sugar

3 large egg whites (or 3 large egg replacer for 2 eggs)

1 1⁄4 cups applesauce

1⁄2 cup raisins

1⁄2 cup slivered almonds

1 teaspoon vanilla (can be omitted)

directions:-

Preheat oven to 350°F.

Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids.

Mix dry ingredients into pulp mixture, add raisins and almond slivers.

Pour batter into two well buttered, powdered loaf pans or one bundt pan.

Bake loaves for about one hour or until done.

                  Persimmon Butter 

        Prep Time: 5minutes minutes

     Cook Time: 20minutes minutes

     Total Time: 25minutes minutes 

                   servings: 8 

                  Calories: 54kcal

Equipment:-

Small saucepan, food processor

Ingredients

▢6 Fuyu Persimmons

▢½ cup raw sugar

▢½ cup lemon juice

▢1 teaspoon lemon zest

Instructions:-

Peel and dice the Fuyu persimmons.

Place the persimmons in a food processor and grind until smooth.

Place the persimmon puree, sugar, lemon juice and zest in a small saucepan. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally.

Notes:-

1)This is good in the fridge for a week. 

2) You can freeze this in freezer bags or jars.

3) If you feel it needs to be thickened you can dissolve 1 Tablespoon of cornstarch into 2 Tablespoons of water, then pour the mixture into the jam. If you feel it needs to be thinned out, you can add more lemon juice or just a bit of water and whisk.

             Prep:15minutes mins

                Cook: 1hour hr

    Total: 1hour hr 15minutes                          mins

                  Servings: 10 slices

Ingredients :-

▢¾ cup sugar

▢¾ cup vegetable oil

▢1 cup unsweetened applesauce

▢1 cup persimmon puree

▢1 ¾ cup flour

▢½ teaspoon baking powder

▢1 teaspoon baking soda

▢½ teaspoon ground nutmeg

▢½ teaspoon ground cloves

▢2 teaspoons ground cinnamon

▢½ teaspoon salt

Instructions :-

Preheat the oven to 350 degrees F.

In a large bowl, blend sugar and oil. Mix in the applesauce and persimmon puree. Add the flour, baking powder, baking soda, nutmeg, ground cloves, and cinnamon and mix until thoroughly combined.

Add to a bread loaf pan. Bake for one hour. Check doneness by inserting a fork into the center of the loaf — if it comes out clean, it’s finished.

Let it cool completely and enjoy.

Notes

Feel free to top or mix in some of your favorite nuts into this recipe!

You can substitute allspice if you don’t have all of the spices listed.

   Prep Time:20minutes            minutes

    Cook Time: 4hours                hours

   Total Time: 4hours             hours 20minutes                   minutes 

     Servings: 1 batch            Calories: 300kcal

Equipment:-

Slow Cooker

Colander OR hand blender OR food processor

Ingredients

4 medium Fuyu persimmons

1 tsp. ground cinnamon

2 cups water (or less. You don't want to fully cover the persimmons, so if you don't need it all, don't use it all.)

Instructions:-

Wash, de-stem and cut the persimmons into quarters.

The persimmons cut and de-stemmed and ready to go into the slow cooker.

Put the persimmons, water and cinnamon in a slow cooker.

The persimmons, cinnamon and water in the slow cooker, ready to cook.

Cover with a lid and cook for approximately 4 to 6 hours. You know they are done with you can squish a piece against the side of the slow cooker without too much resistance.

Squishing a persimmon against the side of the slow cooker to check it's doneness.

Now you have three options. You can transfer the persimmons to a colander set over a pot or bowl to catch the pulp. (You can discard any water left behind in the slow cooker, but use about a ¼ cup when mashing or blending. Just enough for an apples sauce consistency.)

The persimmons, transferred to a colander to be mashed.

Start mashing them.

Mashing the persimmons with a potato masher to make the persimmon pulp.

If you find that you are not getting enough pulp to come out (this can happen, it's not a big deal), simply transfer the persimmons and a small amount of their cooking water to a food processor, or use a hand blender directly in the bowl.

Blending the persimmons with a hand blender to get the right consistency for persimmon pulp.

Blend in pulses until you have the consistency of apple sauce. Store in the fridge up to 4 days or freeze up to 6 months.

The finished persimmon pulp sitting in a white, square dish.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

                              15 minutes

                               Cook Time

                                 1 hour

                             Total Time

                              1 hour 15 minutes

Persimmon Cake Recipe

This persimmon cake recipe makes a flavorful and light cake with hints of spice. | Homestead HoneyDeliciously moist with a light spice, this persimmon cake makes a wonderful breakfast or dessert treat.

Ingredients:-

1 Stick (8 Tbsp) Butter at room temperature

1 1/3 Cup Sugar

2 Cups Persimmon Puree

1/2 Cup Milk

3 eggs

2 Cups Flour

1 tsp Baking Powder

1/4 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

a Pinch to 1/8 tsp Nutmeg, depending on your desired taste

Instructions:-

Preheat the oven to 350 F, grease and flour a 9 x 13 inch baking dish

Cream together the butter and sugar until fluffy

Add in eggs, milk, and persimmon puree, and gently combine until smooth and creamy

In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg)

Gradually blend the dry mixture into the persimmon mixture

Spoon into the prepared cake pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean

Allow to cool slightly, and serve warm or cold. For an extra treat, try it with a side of vanilla ice cream, or a dollop of whipped cream!

Notes

The consistency of wild harvested persimmons can vary widely. The batter of this cake should be similar to a zucchini bread or banana bread.

 Persimmon Cake with a Citrus Glaze

Makes: One 9 x 13-inch cake

Ingredients:

Cake:
1 1/4 cups Hachiya persimmon pulp
2 cups flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 cup softened butter
2 eggs
1 cup sugar
2 Tbsp orange juice
1 Tbsp brandy or cognac
3/4 cup raisins or currants
3/4 cup chopped walnuts

Icing:
1 cup powdered sugar
2 tsp orange juice
2 tsp lemon juice

Preparation:
1. Preheat your oven to 350 degrees.
2. Remove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.
3. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl and set aside.
4. Blend the sugar into the butter until creamy.
5. Add the eggs, orange juice and cognac to the butter mixture and beat until fully incorporated.
6. Blend in the persimmon puree.
7. Add the flour to the butter and persimmon mixture.
8. Add the raisins and nuts and mix until just barely incorporated. Don’t overmix, however, as this will make your cake rubbery.
9. Grease a 9x13 pan and then spread the batter inside.
10. Bake for 20 - 25 minutes, or until a toothpick comes out clean.
11. To make the icing, mix the powdered sugar, orange juice and lemon juice in a bowl until you have a thick syrupy consistency. Add more lemon or orange juice if you need to thin it a bit more.
12. Spread the icing on top of the warm cake.
13. Cool and serve.

           Preparation and                  cooking time

              Prep:5 mins

              plus chilling

               Serves 1

Ingredients:-

20ml raspberry liqueur

25ml vodka

ice

handful of frozen raspberries

red sugar

to garnish (optional)

champagne

to top up

Method:-

step 1

Chill a martini or cocktail glass. Pour the raspberry liqueur and vodka into a cocktail shaker and add a handful of ice and the raspberries.

step 2

Shake until the outside of the shaker feels very cold. If using the coloured sugar, dip the rim of your chilled glass into cold water, then into the sugar.

step 3

Fine-strain the cocktail into your prepared glass and top with the champagne.

       plus overnight freezing, no cook

                   Easy 

                   Serves 14-15

Ingredients:-

425g can lychees

225g jar cocktail cherries

15 raisins

1 litre carton blueberry, blackberry or purple grape juice

chilled

1 litre carton cherry or cranberry juice

chilled

1litre sparkling water

chilled

You’ll also need

2 pairs powder-free disposable gloves

Method:-

step 1

Rinse the disposable gloves and fill each with water. Tie a knot in the top of each as you would a balloon, or use a tight bag clip to hold the opening closed. Freeze overnight.

step 2

Drain the lychees and cocktail cherries, reserving the juices in a jug. Push a raisin into one end of each cherry, then push the cherries into the lychees to make ‘eyeballs’.

step 3

Tip all of the juices, plus the reserved lychee and cherry juices, into a large bowl with the ‘eyeballs’. Carefully peel the gloves from the ice hands, add to the punch, then top up with the sparkling water.

Ingredients:-

2 ounces bourbon* recommended: Bulleit, Maker’s Mark, Buffalo Trace, or Four Roses — this cocktail is also delicious with vodka or rum

2 ounces apple cider I prefer unfiltered

½ ounce lemon juice

3 ounces ginger beer recommended: Fever Tree

OPTIONAL: 1/2 ounce orange liqueur recommended: Grand Marnier or Cointreau; I do not recommend triple sec; it’s just too sweet

Garnish: Cinnamon stick apple slice, spring of thyme

Instructions:-

Fill a rocks glass (or copper mug!) with ice.

Pour in the bourbon, cider, lemon juice, and orange liqueur (if using). Add the ginger beer.

Gently swirl the drink with a spoon one time to mix. Garnish with an apple slice, cinnamon stick, and spring of thyme. Enjoy!

Notes

TO MAKE A PITCHER (5 DRINKS): Stir together 10 ounces bourbon, 10 ounces apple cider, 2 1/2 ounces lemon juice, and 2 1/2 ounces orange liqueur (if using). Cover and refrigerate up to 4 hours or until ready to serve. To make the drinks, fill glasses with ice. Divide the mixture from the pitcher between them. Top with ginger beer and garnish as desired.

TO STORE: This drink is best the day it is made; if you anticipate extra, add the ginger beer to the individual servings only, then refrigerate the bourbon/cider/orange liqueur base in an airtight container for up to 1 day. Top with fresh ginger beer just before serving.

Nutrition

Serving: 1drink

Calories: 189kcal

Carbohydrates: 15g

Protein: 1g

Fat: 1g

Saturated Fat: 1g

Potassium: 57mg

Sugar: 13g

Vitamin C: 5mg

             Prep Time:- 5minutes minutes

               Chilling Time:-1hour hour

             Total Time:-5minutes minutes

                      Course:-Drink

                        Cuisine:-American

                        Serves:-12

Ingredients :-

▢5 cups red fruit punch such as Hawaiian Punch or Minute Maid

▢2 cups pineapple juice

▢1½ cups orange juice

▢¼ cup lime juice

▢2 cups vodka

▢3 cups lemon lime soda

▢garnishes such as maraschino cherries, orange slices, lime slices, mint and pineapple

Instructions :-

Place the fruit punch, pineapple juice, orange juice, lime juice and vodka in a punch bowl or large pitcher. Stir to combine.

Chill for 1 hour to let the flavors blend.

Add the lemon lime soda.

Serve with garnishes such as orange slices, mint, limes, cherries and pineapple.

Notes

                           5 minCook Time: 0 min

                            Ready in: 5 min

                       Yield: 14 tablespoons (2 small                                or 1 large martini)

Ingredients:-

1/2 cup (36 grams) fresh or 1/2 cup (60 grams) frozen blueberries

2oz (1/4 cup) Chambord

2oz (1/4 cup) vodka

4 teaspoons lime juice

2 to 6 teaspoons maple syrup or simple syrup

honeydew melon + blueberries for eyeballs

dry ice, optional

Directions:-

Blend everything but the sweetener in a blender until totally combined.

Stir – don't blend – in the sweetener. If using fresh blueberries, you only need 2 teaspoons. If using frozen, you'll need 4 to 6 teaspoons.

Pour into the glass.

To make the eyeballs, scoop out balls with a melon scoop. Make an X at the top of the ball and dig a little hole out so that the blueberry has a place to sit. Put two on a cocktail pick to create a set of eyeballs and place on top of the glass.

If using dry ice, please read all the safety tips in the post first. Keep the dry ice pieces at least 1-2" in size. Add one to the glass and serve. Let it completely sublimate (turn into gas) before drinking the martini.