Now playing: The Black Crowes - Hard to Handle
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Something orange that isn't a pumpkin for a change! I wish I was as creative with persimmons when I had a tree in California. They would mostly squash in the driveway and go to waste. Those were different days! I wouldn't trade Colorado back for California any day, however. Persimmons can be cultivated in a wide variety of climates, so who knows, maybe we can plant one. I had only heard of using persimmons in bread pudding, not many people in this house like bread pudding. This is what evolved in my mind this time 'round.
For culinary purposes, persimmons can be eaten fresh, if they are completely ripe. One can also dry the fruit to be eaten. In Korea they make a drink with dried persimmons. This drink can develop into a nice vinegar too. In Taiwan they cure it in lime juice and it slightly hardens.
Also in Korea, they use the leaves of a persimmon tree to make tea. In China they ripen the fruit by freezing them.
"The health benefits of this bright orange colored fruits are highly related to their rich contents of fibers,
vitamins A and C. Researchers from Israel found that the contents of total, soluble, and insoluble dietary
fibers, total phenols, epicatechin, gallic and p-coumaric acids, some minerals in persimmons are significantly
higher than in apples.
Various website writers suggest that persimmon is used for hiccups, diarrhea, hemorrhoids, lung infections
and asthma. It is also believed the persimmon may benefit people at risk of certain types of cancers, as it is
high in vitamin A. Its shibuol and betulinic acid are believed to contribute its anti-cancer properties."
Read more:
http://www.zhion.com/herb/Persimmons.html
The recipe:
Place 8 - 1 c. ramekins in a large roasting pan. Preheat oven to 300 deg. F.
Caramel
1/2 c. brown sugar
3 tbsp. light corn syrup
3 tbsp. water
Make a caramel in a saucepan. Pour equal of the amounts of prepared caramel in the bottom of the ramekins
Custard:
1 quart egg nog (pour a cup for yourself, add some spiced rum, enjoy)
1 c. milk
1/4 c. brown sugar
5 large eggs
3 large egg yolks
4 persimmons worth of pulp
1 tsp. vanilla extract (if it isn't already included in the egg nog)
Heat the egg nog, milk, persimmon pulp and brown sugar. Run a handmixer into it to break up the persimmon pulp. Temper into the beaten eggs. Strain. Pour into ramekins and place the roasting pan in the oven, leaving rack out part way, Using a pitcher, add water to just the top of the ramekins. Cover the pan with two layers of cling film. Bake for 1 hour. Remove from hot bath and bring to room temp. Then cover and place in the refrigerator overnight. Run under hot water and invert into a serving plate.
Day two of the cider brewing and it is very active. Bubble, bubble, toil and trouble.....Sometimes the locks blow right off!
I bought a soft sculpture, I don't came over me. Maybe it is because it is named after me. I made it into something useful....A pin cushion! Now I don't have a run of the mill pin cushion.
http://www.flickr.com/photos/bobbi_jean/4838448245/
http://bobbilewin.blogspot.com/search?q=marcie+the+crow
HAPPY HALLOWEEN!
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“When you realize you've made a mistake, make amends immediately. It's easier to eat crow while it's still warm.” -Dan Heist
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