Romy Raves

I am a foodie to the core and am always on the hunt for seasonal inspirations. I absolutely LOVE persimmons, the lovely bright orange fruit that is available in the late fall and early winter. A friend recently gave me a bunch of Hachiya persimmons (which are best for baking BTW) and my search on the Internet lead me to this divine seasonal treat, James Beard’s Persimmon Bread Recipe–Simply divine Enjoy and let me know what you think by sharing comments in this post.

Persimmon Bread

Adapted from Beard on Bread by James Beard.

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, Bourbon or Whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Note: Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Makes two 9-inch loaves.

In honor of all things pumpkin, I wanted to share another yummy Fall recipe that was graciously given to me by one of my loyal readers, Julie S.. Pumpkin is full of good for you things like beta-carotene, vitamins C and E, potassium, magnesium, and fiber, so enjoy this tasty comfort food meal and also know that it has health benefits too! Bon Appetit!

PUMPKIN TURKEY CHILI

You can turn ANY chili recipe into pumpkin chili just by adding a can of pumpkin to it. Here’s Julie S’s Chili recipe:

1 can chili beans (like kidney beans)

1 can pumpkin

1 can diced tomatoes

1 lb ground turkey

Zucchini (Cut in ¼” chunks)

Yellow squash (Cut in ¼” chunks)

3 cloves Garlic

1 whole onion, chopped

2 tablespoons Chili powder

1 tablespoon Cumin

½  teaspoon Cayenne pepper

½ teaspoon Black pepper

½ teaspoon Salt

1 tablespoon agave

Directions:

Saute onions and garlic in oil, add ground turkey transfer to big pot, add remainder of ingredients and simmer on low for 20 minutes. Add more cayenne and black pepper for spicier chili. Add chipotle chili pepper for a smoky flavor.

Thank you Julie, for sharing this healthy and tasty treat! Please share your favorite pumpkin or fall recipes in the comments section of this post. You can either post a recipe or a link.

In honor of Rosh Hashanah (the Jewish New Year), I thought it would be nice to share a yummy, easy speed scratch recipe that I just discovered. It’s a simply delicious cake recipe that includes some of my favorite symbols of the holiday–apples and something sweet to symbolize new beginnings and a sweet new year. Here’s to a sweet and prosperous New Year, Enjoy!

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Rated: Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 2 Hours Servings: 14