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         Prep:5minutes mins

             Cook:4hours hrs

Total:4hours hrs 30minutes                  mins

Ingredients:-

  For the Chicken:

1 ½ pounds boneless, skinless chicken thighs or chicken breasts

⅓ cup low-sodium soy sauce

⅓ cup honey

2 tablespoons tomato paste

2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice

4 cloves garlic minced

1 tablespoon rice vinegar

2 tablespoons cornstarch

For Serving:

Prepared brown rice, quinoa, or cauliflower rice

Toasted sesame seeds

Chopped green onion

Instructions:-

 Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)

Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.

For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)

With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

         Prep Time:10 mins

              Cook Time:1 hr

   Total Time:1 hr 10 mins

             Servings:24

   Yield:3 (6x3-inch) loaves

Ingredients:-

1 cup persimmon pulp

2 teaspoons baking soda

3 cups white sugar

1 cup vegetable oil

4 large eggs

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 ½ teaspoons salt

⅔ cup water

3 cups all-purpose flour

1 cup chopped walnuts

Directions:-

Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3-inch loaf pans.

Combine persimmon pulp and baking soda in a small bowl; let stand for 5 minutes to thicken the pulp.

Combine sugar, oil, eggs, cinnamon, nutmeg, and salt in a medium bowl; blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.

Bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

            ReadyIn:1hr10mins

                  Ingredients:13

                 Yields:5-6dozen

 ingredients:-

1 1⁄2cups sugar

1⁄2cup shortening

1cup persimmon pulp

1egg

2cups flour

1teaspoon baking soda

1⁄2teaspoon salt

1⁄2teaspoon cinnamon

1⁄2teaspoon nutmeg

1⁄4teaspoon clove

1cup raisins

1cup walnuts or 1 cup pecans

powdered sugar

directions:-

In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.

Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.

Combine dry ingredients with persimmon mixture and blend well.

Add raisins and nuts.

Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

                Prep Time:15 mins

              Cook Time:15 mins

              Total Time:30 mins

                     Servings:36

                   Yield:3 dozen

Ingredients:-

These are the ingredients you'll need to make this top-rated persimmon cookie recipe:

Persimmons: These cookies start with pureed persimmons (a.k.a. persimmon pulp).

Baking soda: Baking soda acts as a leavener, which means it helps the persimmon cookies rise.

Flour: All-purpose flour creates structure and holds the dough together.

Spices: These persimmon cookies are spiced with cinnamon, cloves, and nutmeg. A pinch of salt enhances the overall flavor.

Sugar: A cup of white sugar creates perfectly sweet persimmon cookies.

Butter: A stick of butter adds moisture and richness to the cookies.

Egg: An egg adds moisture and acts as a binder, which means it helps hold the cookie dough together.

Raisins and walnuts: Raisins and walnuts (or other nuts) are optional mix-ins.

making method:-

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these irresistible persimmon cookies:

Place the persimmon pulp in a small bowl. Stir in the baking soda.

Sift the flour, spices, and salt in a separate bowl.

In another bowl, beat the sugar and butter. Beat in the egg and persimmon mixture.

Stir in flour until just-combined. Fold in the mix-ins.

Drop spoonfuls of dough onto a prepared baking sheet.

Bake until the edges are golden. Cool on a wire rack.

Ingredients:-

4 Fuyu persimmons

1 tablespoon vegetable oil

Sea salt, to taste

Pinch of lemon zest, lime zest, or orange zest, optional

Steps to Make It:-

Gather the ingredients. Preheat the oven to 375 F.

Cut off and discard the tops and bottoms of the persimmons. Peel the persimmons, if you like. Cut the persimmons into 1/4- to 1/2-inch-thick slices.

For easier clean-up, line a baking sheet with parchment paper. Lay the persimmon slices in a single layer on the baking sheet and drizzle with about half the oil. Turn over the slices and drizzle with the remaining oil.

Roast the persimmon slices until soft and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are; look for tender persimmon slices with browning edges.

Sprinkle the persimmon slices with salt to taste. You can grate a bit (about 1/4 teaspoon total) of lime and/or lemon and/or orange zest over them if you like.

Serve and enjoy.

         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.