Spiced Persimmon Bread

This is a variation of James Beard’s Amazing Persimmon bread recipe. It was my first time baking with persimmons and I was pleasantly surprised with the outcome. The persimmons paired with the spices and nuts make it an ideal bread for fall and winter. Use very ripe and soft Hachiya persimmons. Once the persimmons are mushy, you can simply peel off the skin and mash them with a fork. No food processor or blender necessary.

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Ingredients:

3 cups whole wheat flour

1 cup brown sugar

½ cup honey

1/4 cup apple sauce

3/4  cup coconut oil

3 eggs

1/4 cup cognac

1 tsp salt

11/2 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp ginger

2 cups persimmon purée

1 ½ to 2 cups walnuts or pecans

1 ½ to 2 cups raisins or diced fruits (apricots, dates, or cranberries)

Directions:

  1. In a large bowl, whisk together the flour, baking soda, and spices. Set aside.
  2. In another bowl, whisk together the brown sugar, honey, apple sauce, coconut oil, and eggs.
  3. Peel and purée the persimmons (note: I like to leave some whole persimmon pieces in mine). Mix in the cognac. Then add to the second mixture with the wet ingredients.
  4. Combine the two mixtures then fold in nuts and dried fruit.
  5. Transfer the batter into a well-greased bread dish.
  6. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool before serving.
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Winter Veggies

Roasted Root Vegetables with Thyme and Apples

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Ingredients:

3 medium sweet potatoes

2 gala apples

5-6 carrots

2 large beets

2 tablespoons olive oil

Thyme

Salt and pepper to taste

Directions:

  1. Chop vegetables and apples into thin slices.
  2. Dress with the olive oil and spices.
  3. Roast at 450°F for about 40-45 minutes, until the vegetables are tender and starting to brown. Stir occasionally.

Balsamic Brussels Sprouts with Pomegranates  

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Ingredients:

1 pound Brussels sprouts

1/2 cup pomegranates

2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

Directions:

  1. Trim and clean Brussels sprouts. Cut each one in half.
  2. Toss the Brussels sprouts with 1 tablespoon olive oil.
  3. Roast at 400°F for 25-30 minutes until crispy.
  4. In a sauce pan, combine brown sugar, olive oil, and balsamic vinegar. Simmer for 5-10 minutes until the sauce thickens.
  5. Combine roasted Brussels sprouts and pomegranates. Then drizzle the sauce over the roasted Brussels sprouts.

Chestnut, Chickpea, and Veggie Coconut Soup

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This vegan/vegetarian friendly soup is simple and requires only two main ingredients—coconut milk and curry powder. The chestnuts and chickpeas are optional. I added them to give the soup some protein and texture. Alternatively you can add tofu. I used cauliflower, broccoli, and mushrooms but feel free to replace these with your favorite veggies. Eggplant and sweet potato are a nice touch. Top with cilantro or basil.

Ingredients:

1 c chickpeas (cooked)

½ c chestnuts

½ head cauliflower

½ head broccoli

2 c coconut milk

1 onion

1 t ginger

2 cloves garlic

1-2 T curry powder (depending on your spice preference)

½ t nutmeg

½ t cinnamon

1 T olive oil

salt and pepper to taste

Top with chili flakes, cilantro, or basil

Directions:

  1. Roast the cauliflower, broccoli, chickpeas and chestnuts with olive oil, salt, pepper, and a pinch of curry powder. Cook at 375 degrees for ~20 minutes. Remove from the oven when they begin to brown.
  2. Sauté the onion, ginger, garlic, curry powder, nutmeg, and cinnamon in a large pot over medium heat. Stir frequently so the onions do not burn. Once the onions are golden add the roasted vegetables and nuts.
  3. Once the vegetables are coated with the spices add the coconut milk. If the soup is too thick, add a ½ cup water or vegetable broth.
  4. Simmer for 15 minutes. Taste and adjust seasoning as needed.
  5. Serve with chili flakes, cilantro, and/or basil.

Roasted Root Vegetable Galette

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Crust:

Modified Savory Tart Dough from Williams-Sonoma.

2 cups flour

½ teaspoon sugar

12 tablespoons butter

7-8 tablespoons cold water

Pinch of salt

I also added a 1/4th cup of Parmesan cheese to make it extra delicious for the holidays.

Filling:

Olive oil

½ teaspoon thyme

2 sweet potatoes

3 beets

2 turnips

2 parsnips

5-6 carrots

1/4th cup goat cheese (optional)

1 egg

Salt and pepper to taste

Glaze:

1 ½ teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

Salt and pepper to taste

This recipe requires a bit of prep but you can make the dough and glaze a day or two before. It’s a perfect winter recipe that will impress your friends and family. Not to mention it’s delicious!

Directions:

  1. Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
  2. Cut the vegetables into squares then toss with olive oil and thyme. Roast at 400ºF for 30-35 minutes.
  3. Roll the dough into a circle then place the vegetable mixture in the center.
  4. Mix the glaze with an egg then pour it over the vegetables.
  5. Sprinkle the goat cheese on top.
  6. Fold over the edges of the dough.
  7. Cook at 375ºF for 35-40 minutes, until the crust is golden.