persimmon pie video is coming soon.
Last night I went to La Pied in Apgujeong. I’ll write more about that later. Today, I’m going to a foodie convention of some sort and I’ll be going back to Flying Pan tomorrow for brunch.
Hmmm…I’m going to make Persimmon Bread now. Here are some recipes I’ve found:
PERSIMMON BREAD
3 c. sugar
1 c. oil
4 eggs
2/3 c. water
2 c. persimmon pulp
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts
1 c. pitted dates
Mix together well the sugar, oil and eggs, stir in other ingredients and mix thoroughly. Grease and flour four small loaf pans or 7 (#2) tin cans. Fill each can half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from can.
I don’t like the oil in this, so I’ll have to add butter.
PERSIMMON BREAD
3 1/2 c. sifted all-purpose flour
1 1/2 tsp. salt
2 tsp. soda
1 tsp. mace (opt.)
2 to 2 1/2 c. sugar
1 c. melted butter
4 eggs, lightly beaten
2/3 c. brandy (may substitute apple juice)
2 c. persimmon puree
2 c. coarsely ground walnuts
Sift flour, salt, soda, mace and sugar together into a large mixing bowl. Make a well in center and add the melted butter, eggs, brandy, persimmon puree and nuts. Mix until dough is smooth.
Butter and flour 4 (1 pound) coffee cans. Fill each can about 3/4 full and bake for 1 hour in a 350 degree oven. Cool loaves in cans and then turn out on racks. Batter may also be baked in round 9-inch cake pans. This bread will keep for months, wrapped in foil and frozen.
This one is interesting too. I’ve decided that I’m going to make it like a banana bread and add some orange zest, ginger and dried cranberry.
Dan
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