Persimmon Coffee Cake

Persimmon Coffee Cake

Now’s the season for people like me, who love persimmons. Unlike so many other fruits, you can only get persimmons (where I live anyway) for a limited time, which makes them all the more special.

I eat them plain - to me they taste like a cross between mango and plum. I also chop them up for homemade salsa. And I bake with them too. Check out these recipes:

persimmon muffins

persimmon salsa

persimmon salsa

persimmon bread

Here’s my latest venture: I cut up a large, ripe fuyu persimmon and added it to a coffee cake recipe (I usually use apples or blueberries). I adjusted the flavors, just a bit and voila! Another good dessert:

Persimmon Coffee Cake

Streusel:

• 1/4 pound unsalted butter

• 1/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1-1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

Melt the butter and set it aside to cool. Place the sugar, brown sugar, flour, cinnamon and nutmeg in a bowl and mix until well blended. Pour in the butter and blend it in. Let stand for 4-5 minutes, then crumble the mixture using your fingers. Set aside.

Cake:

• 1/2 cup butter, melted and cooled

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup milk

• 1-1/2 teaspoons vanilla extract

• 1-2 fuyu persimmons, chopped

Preheat the oven to 350F. Lightly grease a 9-inch springform pan. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer and mix on low speed until evenly combined. In another bowl, combine the eggs, milk, melted butter and vanilla extract. Pour the liquid ingredients into the dry ones and mix on low speed for 1-2 minutes, or until smooth and thoroughly blended. Spoon the batter into the prepared cake pan. Top with the persimmon pieces. Cover with the streusel. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the outer ring from the pan and let the cake cool completely.

Makes one cake, 8-10 servings

Plum Crisp with Oat and Coconut Crust

I love when August comes because I can find so many different varieties of plums in the market. I have made this easy plum crisp with all sorts of plums — they all work deliciously.

Plum Crisp with Bread Crumb and Coconut Crust

• 6 tablespoons butter or solid coconut oil or margarine

• 2 cups fresh bread crumbs

• 1/2 cup shredded coconut

• 1/3 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• pinch of salt

Melt the butter and set it aside to cool. Place the bread crumbs, coconut, brown sugar, cinnamon, nutmeg and salt in a bowl and mix to combine them evenly. Add the melted butter, mix and set aside to use as a crust.

filling:

• 2 pounds plums

• 2 tablespoons flour

• 1/3 cup sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon lemon juice

Heat the oven to 375F. Slice the plums and place the slices in a mixing bowl. Add the flour and toss to coat the fruit with the flour. Add the sugar, cinnamon and lemon juice and mix thoroughly. Place the fruit in a baking dish and scatter the crust ingredients on top. Bake for about 45 minutes or until the top is crispy and browned.

Makes 6 servings

Nectarine and Blueberry Crisp II

My grand daughter and her friend decided to make my Nectarine and Blueberry Crisp recipe this weekend, but had to change it somewhat to make it gluten free. I told her what to substitute and how to change quantities. They said it was amazingly delicious, the top came out nicely browned and the fruit and sauce perfect! I say bravo! Here is the gluten free version:

NECTARINE AND BLUEBERRY CRISP

1 cup gluten free flour
3/4 cup old fashioned oats
1/2 cup brown sugar
1 teaspoon cinnamon
pinch of salt
1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)
3 large ripe nectarines or peaches
4 cups fresh blueberries
1/3 cup sugar
2 tablespoons lemon juice
4 teaspoons cornstarch

Preheat the oven to 375 degrees. Combine the 1 cup GF flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and cornstarch and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.

Makes 8 servings

#glutenfree #glutenfreecrisps #glutenfreeblueberrycrisp #blueberrycrisp #blueberrycrumble #glutenfreeblueberrycrumble #blueberrynectarinecrisp #fruitcrisp #fruitcrisps

Mascarpone Dip for Strawberries

You know that Christmas carol “Joy to the world?” That’s what I started humming when I spotted these strawberries at a local market today. I bought a lot of them. The ones in the bowl are my portion! They are so perfect they don’t need anything. No sugar or sauce or whipped cream or anything. But if you insist, here’s a lovely dip for strawberries: MASCARPONE DIP
1/2 cup whipping cream
1/3 cup mascarpone cheese (or use cream cheese at room temperature)
2 tablespoons dark rum, orange flavored brandy or orange juice
1 tablespoon confectioners’ sugar
Beat the ingredients together until well blended

Nectarine Crisp

Nectarine and Blueberry Crisp

• 1 cup all-purpose flour

• 3/4 cup old fashioned oats

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• pinch of salt

• 1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)

• 3 large ripe nectarines or peaches

• 4 cups fresh blueberries

• 1/3 cup sugar

• 2 tablespoons lemon juice

• 2 tablespoons all-purpose flour

Preheat the oven to 375 degrees. Combine the 1 cup flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and flour and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.

Makes 8 servings

Strawberries Romanoff Shortcake

What would you do with these fabulous strawberries? Me? Just eat them as is. Because these days it’s almost impossible to find strawberries that actually taste like strawberries. Certainly not in a supermarket and even at a Farmer’s market it’s hit and miss. But, I’m thinking — it’s also nice to make something a bit special when you have berries this good. So maybe Strawberry Shortcake (using homemade biscuits - I posted a recipe a few days ago) and whipped cream (or sorbet) on top. But even better - Strawberry Shortcake with Strawberries Romanoff! Winner!

STRAWBERRIES ROMANOFF SHORTCAKE

• 2 pints strawberries

• 2 tablespoons sugar

• 1/4 cup orange flavored brandy

• 3 tablespoons orange juice

• 8 biscuits

• whipped cream or sorbet

Wash the berries and slice them into a bowl. Sprinkle with the sugar and pour in the brandy and orange juice. Toss the ingredients and let rest for at least one hour, tossing the ingredients occasionally. Cut the biscuits in half. Place the bottoms of each on dessert plates. Layer with equal amounts of berries and whipped cream. Cover with the biscuit tops. Makes 8 servings #strawberry #strawberries #strawberryshortcake #strawberriesromanoff

Stewed Dried Fruit Redux

I have a gastronomic fascination with stewed, dried fruit — what my grandmother called kumput (which she made with mostly prunes and sometimes dried apricots).

I’ve written a sort of love letter to this iconic, Ashkenazi Jewish dish.

I’ve played with the recipe and made several different versions.

I like them all.

The recipe below has become my favorite. The sweet white wine makes a difference for sure, and also the larger pieces of crystallized ginger (some of my recipes include chopped crystallized ginger).

This isn’t at all like my grandma’s version and yet I think of her every time I made any version of this recipe. She was the inspiration, after all.

STEWED DRIED FRUIT with GINGER

• 1-1/2 cups water 

• 1-1/2 cups sweet white wine

• 1 cup orange juice

• 1/4 cup maple syrup or honey

• 1 3” vanilla bean split open

• 1 2” piece cinnamon stick

• 8 whole cloves

• 6 cardamom pods, optional

• 1/4 cup crystallized ginger pieces

• 8 whole dried figs

• 8 pitted Medjool dates

• 1 cup cut up dried apricots, peaches or nectarines

• 10-12 prunes

• 1/2 cup raisins or dried cranberries or cherries

Place the water, wine, juice, maple syrup, vanilla bean, cinnamon stick, cloves and optional cardamom pods in a saucepan large enough to hold all the dried fruit. Bring to a boil over high heat. Turn the heat to medium-low and simmer for 15 minutes. Add the fruit and simmer another 20-25 minutes or until the fruit is soft. Let the fruit cool in the pan. Discard the cinnamon stick and vanilla bean. Let cool. Serve with the poaching liquid. 

Makes 8 servings

Irish Apple Cake

I make apple cake a lot. Jewish Apple Cake. German Apple Cake. French Apple Cake. My Aunt Beck’s Apple Cake.

All good. Which one I bake depends on my mood, the season, the ingredients I have on hand, whether or not I want a cake with dairy. Or not.

This week my choice is Irish Apple Cake. St. Patrick’s Day is coming soon and even though I am not Irish, that’s always such a happy day all around, so why not celebrate with cake?

So, Irish Apple Cake on the menu.

Irish Apple Cake

• 3 cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon salt

• 3 large, tart apples, peeled and chopped

• 1/4 cup sugar

• 1-1/2 teaspoons cinnamon

• 1 cup vegetable oil

• 4 large eggs

• 1-1/4 cups sugar

• 1/3 cup orange juice

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a bundt pan. Mix the flour, baking powder and salt together in a bowl and set aside. Mix the apples, 1/4 cup sugar and cinnamon together in a bowl and set aside. Place the vegetable oil and eggs in the bowl of an electric mixer. Beat at medium speed for about 3 minutes, or until thoroughly blended. Add the 1-1/4 cups sugar and beat for another 2 minutes or until thoroughly blended. Add the orange juice and vanilla extract and beat for another minute. Add the flour mixture and beat for another minute or until the batter is smooth and uniform. Spoon about 1/3 of the batter into the prepared bundt pan. Add 1/2 the apple mixture. Cover with another 1/3 of the batter, top with remaining apples and cover with remaining batter. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Invert onto a cake rack to cool completely.

Makes 12-16 servings

Poached Figs with Orange, Cinnamon and Ginger

85 years ago today my father-in-law bought a set of “good” Limoges porcelain dishes for my mother-in-law, for their 5th anniversary.

By the time I met the Feins and became part of their family, they had moved on to other, more modern tableware, and this set, Charles Ahrenfeldt “Bouquet de France,” was tucked away in stackable storage bags in their pantry.

Many years later I inherited those dishes and saw them for the first time.

Of course, I didn’t love the why of my inheritance — who would? I was lucky. My in-laws were good, loving people.

But I did, and still do, love the dishes. I love the old fashioned floral centers, the slim blue and gold rims, the delicacy of Limoges.

Many of the dishes were chipped; several were missing from the service for 12. But over the years, Ed and I set out on a mission to replace them. Recently we were finally able to buy the fruit dishes in the photo above.

I use these dishes every day. I figure, why not? What am I saving them for?

And so I will serve dinner on the dinner plates tonight and for dessert? These luscious fresh figs, poached in orange juice and with a bit of citrusy spark from orange peel and fresh ginger.

I wish my in-laws a very happy 5th/90th anniversary! We will be celebrating. I wish they were here to celebrate with us.

POACHED FIGS WITH ORANGE, Cinnamon and Ginger

• 1 cup orange juice

• 1 cup water

• 1/3 cup brown sugar

• 1-inch chunk peeled fresh ginger, coarsely chopped

• 2-inch piece of cinnamon stick, broken

• 2 2-inch strips orange peel

• 8-10 fresh green figs (cut in half if very large)

• ice cream, whipped cream, sorbet, optional

Place the juice, water, brown sugar, ginger, cinnamon stick and orange peel in a saucepan and bring the liquid to a boil. Stir to blend the liquids, lower the heat and simmer for 15 minutes. Add the figs and simmer for another 5-8 minutes, or until the figs are tender. Remove the pan from the heat and let the ingredients cool. Remove the figs from the pan and cut each in half (if not already cut). Set aside. Strain the ingredients in the pan. Discard the solid ingredients. Pour the liquid back into the pan and cook over high heat for 5-6 minutes or until the liquid is syrupy (the consistency of maple syrup). Let the syrup cool. Before serving, some of the fig halves in serving dishes, pour some poaching syrup on top. If desired, place some ice cream, whipped cream or sorbet on top.

Makes 4-6 servings

Apple Pie for a President

Apple Pie for a President

Without getting into politics, I think it’s safe to say that at least one of our presidents — Abraham Lincoln — is and has been held in high regard for over a century and a half.

So, in his honor, in commemoration of President’s Day (February 19, 2024), I offer my Mom’s recipe for Lincoln’s favorite dessert: Apple Pie.

MOM’S APPLE PIE

CRUST:

• 2-1/2 cups all-purpose flour

• 1 teaspoon sugar

• 3/4 teaspoon salt

• 1/2 cup cold butter, cut into chunks

• 1/3 cup cold vegetable shortening

• 4-5 tablespoons liquid (water, milk, yogurt, juice, etc.)

Combine the flour, sugar and salt in a bowl. Add the butter and shortening and work the fats into the flour using your fingers or a pastry blender (or pulse in a food processor). Add the minimum quantity of liquid and work into the ingredients to form a dough, using the remaining liquid if necessary (or pulse in the food processor until a ball of dough forms). Wrap the dough in plastic wrap and let rest for at least 30 minutes before rolling. Makes enough for a 2-crust 9 or 10-inch pie

APPLE PIE FILLING

• 3 pounds pie apples, peeled, cored and sliced

• 2 tablespoons lemon juice

• 1/2 cup sugar

• 3/4 teaspoon ground cinnamon

• 2 tablespoons all-purpose flour

• 1 tablespoon butter, cut into pieces

• 2 tablespoons milk, optional

Preheat the oven to 350 degrees F. Place the apples in a large mixing bowl and sprinkle with the lemon juice. Add the sugar, cinnamon and flour and toss the ingredients to mix them evenly. Roll out half the dough and fit into a 9 or 10-inch pie pan, leaving an excess overhanging the edge. Spoon the filling into the pan. Dot the apples with the bits of butter. Roll out the remaining dough and place it on top of the apple filling. Gather the top and bottom crusts at the edge of the pan and either press them with a fork to seal them together, or roll them slightly and press down to seal the edges, then flute the edge using your index finger and thumb. Cut holes in the dough using the tip of a sharp knife. Brush the surface of the top with the milk, if you like a darker crust. Bake for 50-60 minutes or until the crust is golden brown.

Makes 8 servings