Tag Archives: Sea Salt

American Persimmon Cake

American Persimmon

In the midwest and southeastern part of the United States recipes for persimmon cake, puddings, cookies, cheesecakes and ice cream are as popular as pumpkin recipes.  I had not eaten anything persimmon in central Indiana until I married and lived in southern Indiana. It was a yearly treat for my husband’s family.  So I learned to like this strange little fruit.  It is bitter if eaten before it’s time,  it’s ripe after the first frost.  Best eaten in desserts with whipped cream.

American Persimmon (Diospyros virginiana)

American Persimmon (Diospyros virginiana) http://kids.britannica.com/comptoms/art-153606

An interesting fact about this tree, there has to be a male and female tree for the tree to produce the fruit.  How can you tell the difference between trees?  You have to wait until the flowers come out in the spring.  It’s all in how the flowers are attached to the branch.  All hunters need to go out early October to find the female trees to hang their stand. Deer also like the persimmons.

The fruit is round, spicy-sweet when ripe, yellow to deep red with flat seeds.  To get the pulp from the fruit it must first be run through a food mill to separate the skin and seeds.
The pulp can be frozen.  Nutritionally the persimmon is high in vitamins A and C.

American Persimmons for Cake

American Persimmons for Cake                                           

Trees are harder to find now in the wild, unless you know where to go.  One time we found a tree down by Lake Monroe, south of Bloomington, Indiana.  The best spot we have now to gather persimmons belongs to a favorite aunt.  My husband has eyed the tree for this year and it is loaded and hanging heavy.  The following recipe is from Aunt’s Recipe Collection.

American Persimmon Cake

American Persimmon Cake

A fruit favorite in the fall, particularly in the midwest. Recipes abound for pudding, cookies, cakes and even a fudge recipe. This is a soft moist cake or pudding. Serve it with whip cream or vanilla ice cream
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Author: Julia Ann

Ingredients

  • 2 cups unbleached all-purpose flour

Instructions

  • Preheat oven to 350 F. Grease and flour 9 x 13 inch cake pan.
  • In a medium bowl, add flour, sea salt, cinnamon, soda; whisk to blend. Set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the persimmon pulp and blend.
  • Alternate adding the dry ingredients and the sour milk, beat after each addition.
  • Add the vanilla.
  • Pour into the prepared 9 x 13 inch cake pan.
  • Bake 45 minutes or when cake tester is inserted, it comes out clean.

Notes

*To make sour milk: 2 tablespoons of lemon juice or apple cider in 2 cup measure; add milk to 2 cups. Let stand 5 minutes to allow milk to sour.
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American Persimmon Cake

American Persimmon Cake

 

Julia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018  Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Beets with Balsamic Vinegar

Serving roasted beets with balsamic vinegar.

Serving roasted beets with balsamic vinegar.

Beets with Balsamic Vinegar

Beets are available June to August at the farmer’s markets.  They are available year round in the grocery. Harvard and pickled beets are most common recipes used.  Beets with Balsamic Vinegar can be served hot or cold in a lettuce salad.

I trimmed the greens to about 4 inches top of beet and left root attached. It is recommended steaming for 15 minutes to prevent loss of vitamin B, manganese, potassium, vitamin C and benefits from the red or yellow pigments. After washing, I put them in a Presto Pressure Cooker with 1 1/2 cups  water and cooked under pressure for 15 minutes.  After briefly cooling in cold water, the skins easily slide off without peeling.  The beets were cut into 1-inch  pieces into an oven-proof dish.

I blended the canola oil, balsamic vinegar, salt and pepper. This was  poured over the cooked beets and stirred to coat the pieces.  They were baked at 425°F for 10 minutes and served hot.. Beets not eaten were refrigerated and later added to a lettuce salad.

Beets with Balsamic Vinegar

A tangy taste to beets to eating hot or cold. Add to a lettuce salad for color and great taste.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Vegetables
Cuisine: American
Servings: 4
Author: Julia Ann

Ingredients

  • 6-8 beets 2 inches in diameter

Instructions

  • Preheat oven to 425 F
  • Prepare oven-proof dish for baking.
  • Wash and trim beets, leaving 4 inches of stems on top and the root end.
  • Steam in pressure cooker or steamer for 15 minutes.
  • Briefly cool in water.
  • Slide the skin off the beets.(Use plastic glove to prevent staining hands.)
  • Cut beets into 1-inch cubes, lay in baking dish.
  • Whisk together canola oil, balsamic vinegar, salt and pepper.
  • Pour over the beets turning to coat evenly.
  • Bake for 10 minutes.
  • Remove to serving dish.
  • Sprinkle with chopped fresh parsley.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 About Balsamic Vinegar

It is not made from wine, it is made from the grape pressings which have not been fermented into wine. The pressings are of the sweet white Trebbiano grape boiled down into a dark syrup and aged in a series of barrels. True Italian balsamic vinegar is controlled by strict laws – it must be aged no less than 12 years and some even longer. The best Italian vinegar is from Modena in Northern Italy.

(Original recipe from Harvard University Dining Services)

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.