Home Party Dessert Recipe
11/25/2013
Persimmon Cake with Cream Cheese Icing
(for cake)
3/4 cup dried currants
1/4 cup brandy or whisky
2 cups all-purpose flour
2 t baking soda
1 1/2 t ground cinnamon
3/4 t salt
1/2 t grated nutmeg
1 2/3 cups granulated sugar
3/4 cup unsalted butter, melted
1 1/2 cups persimmon puree
3 large eggs, room temperature
2 t vanilla extract
1 1/2 cups walnuts or pecans, toasted and finely chopped
(for icing)
4 oz cream cheese
1 T salted butter, room temperature
1/2 t vanilla extract
1 T freshly squeezed lemon juice
2/3 cup powdered sugar, sifted
4 or 5 t water
>how to make<
(for cake)
*In a small saucepan over4 medium heat, bring the currants and brandy or whiskey to a boil.
*Remove from the heat, cover, and let cool.
*Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg.
*Stir in the granulated sugar.
*In a medium bowl, ix together the 3/4 cup melted butter, persimmon puree, eggs, and 2 t vanilla.
*Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir.
*Fold in the currants, along with any unabsorbed liquid, and the nuts.
*Mix just until everything is moistened; do not overmix.
*Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake somes out clean, about 1 hour.
*Remove from the oven and let cool completely.
*Once cool, invert the cake onto a serving plate.
(for icing)
*In a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 T butter
on high speed until smooth.
*Beat in the 1/2 t vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth.
*Add the 4 t water; the icing should be pourable.
*If necessary, add 1 more t water.
*Spoon the icing around the top of the cake.
*The cake will keep for 4 days at room temperature.
-makes 12 to 16-
Note: I found this recipe in "Ready for Dessert" by David Lebovits.
(for cake)
3/4 cup dried currants
1/4 cup brandy or whisky
2 cups all-purpose flour
2 t baking soda
1 1/2 t ground cinnamon
3/4 t salt
1/2 t grated nutmeg
1 2/3 cups granulated sugar
3/4 cup unsalted butter, melted
1 1/2 cups persimmon puree
3 large eggs, room temperature
2 t vanilla extract
1 1/2 cups walnuts or pecans, toasted and finely chopped
(for icing)
4 oz cream cheese
1 T salted butter, room temperature
1/2 t vanilla extract
1 T freshly squeezed lemon juice
2/3 cup powdered sugar, sifted
4 or 5 t water
>how to make<
(for cake)
*In a small saucepan over4 medium heat, bring the currants and brandy or whiskey to a boil.
*Remove from the heat, cover, and let cool.
*Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg.
*Stir in the granulated sugar.
*In a medium bowl, ix together the 3/4 cup melted butter, persimmon puree, eggs, and 2 t vanilla.
*Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir.
*Fold in the currants, along with any unabsorbed liquid, and the nuts.
*Mix just until everything is moistened; do not overmix.
*Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake somes out clean, about 1 hour.
*Remove from the oven and let cool completely.
*Once cool, invert the cake onto a serving plate.
(for icing)
*In a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 T butter
on high speed until smooth.
*Beat in the 1/2 t vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth.
*Add the 4 t water; the icing should be pourable.
*If necessary, add 1 more t water.
*Spoon the icing around the top of the cake.
*The cake will keep for 4 days at room temperature.
-makes 12 to 16-
Note: I found this recipe in "Ready for Dessert" by David Lebovits.
Labels: bundt cake recipe, cream cheese icing recipe, persimmon cake recipe
11/11/2013
Chestnut Mousse with Persimmon Sauce
(for chestnut mousse)
10 oz roasted, peeled chestnuts
2 cups milk
1 1/2 cups syrup
2 T cocoa powder
2 envelopes unflavored gelatin
1/2 cup water
2 cups heavy cream
(for persimmon sauce)
5 ripe persimmons
1/3 to 1/2 cup syrup
>how to make<
(for mousse)
*Put the chestnuts in a medium saucepan and add the milk.
*Add the syrup and place over medium heat.
*When the milk steams, remove it from the heat.
*Stir cocoa.
*Transfer the chestnut mixture to a food processor and process until smooth.
*Transfer to a large bowl. Set aside.
*In a small saucepan, soften the gelatin in water for 10 minutes.
*Heat over low heat just until the gelatin dissolves, stirring constantly about a minute.
*Remove from the heat and set aside briefly to cool slightly.
*Mix the gelatin into the chestnut mixture.
*Place the bowl in an ice bath to quickly cool.
*Stir occasionally to hasten chilling.
*Whip the cream until it holds soft peaks, then fold into the chetnuts.
*Cover and refrigerate until ready to serve.
(for sauce)
*Remove the stem caps from the the persimmons and scoop the soft, orange flesh into a sieve.
*With a wooden spoon, press the flesh through the sieve into a bowl.
*Whisk in the syrup, tasting to adjust the amount to the sweetness of the fruit.
-serves 12 to 18-
(for chestnut mousse)
10 oz roasted, peeled chestnuts
2 cups milk
1 1/2 cups syrup
2 T cocoa powder
2 envelopes unflavored gelatin
1/2 cup water
2 cups heavy cream
(for persimmon sauce)
5 ripe persimmons
1/3 to 1/2 cup syrup
>how to make<
(for mousse)
*Put the chestnuts in a medium saucepan and add the milk.
*Add the syrup and place over medium heat.
*When the milk steams, remove it from the heat.
*Stir cocoa.
*Transfer the chestnut mixture to a food processor and process until smooth.
*Transfer to a large bowl. Set aside.
*In a small saucepan, soften the gelatin in water for 10 minutes.
*Heat over low heat just until the gelatin dissolves, stirring constantly about a minute.
*Remove from the heat and set aside briefly to cool slightly.
*Mix the gelatin into the chestnut mixture.
*Place the bowl in an ice bath to quickly cool.
*Stir occasionally to hasten chilling.
*Whip the cream until it holds soft peaks, then fold into the chetnuts.
*Cover and refrigerate until ready to serve.
(for sauce)
*Remove the stem caps from the the persimmons and scoop the soft, orange flesh into a sieve.
*With a wooden spoon, press the flesh through the sieve into a bowl.
*Whisk in the syrup, tasting to adjust the amount to the sweetness of the fruit.
-serves 12 to 18-
