HOW TO MAKE PERSIMMON BREAD
We are growing delicious oriental fuyu persimmons in our edible forest. They are non astringent so you can eat them when they are firm and crisp. They are delicious! The more they ripen the sweeter and mushier they get. That is when I love to bake with them. Persimmon butter and persimmon bread is our favorite. Today I’m making delicious persimmon bread to give to our neighbors for Christmas with a jar of our honey; and of course Gene and I will be enjoying a warm slice or two lathered with butter and drizzled with honey. I wish I could share a loaf with all my YouTube friends. Merry Christmas!
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IMPORTANT DISCLAIMER:
This information is for educational purposes only.
I am not a doctor, medical professional or herbalist, nor do I claim to be.
I am merely someone sharing knowledge I have retained from my own research.
Anything I say or suggest is not intended to diagnose, treat, cure or prevent any disease or condition. If you have a health concern please consult your physician before modifying your diet, using any new product, oils, herbal remedies or supplements.
I am also not a scientist, entomologist or a beekeeping expert, nor do I claim to be.
I am simply a beekeeper sharing information with you that works for us.
PLEASE DO YOUR OWN RESEARCH Before incorporating any of the practices we suggest in your beekeeping.
Persimmon Bread with recipe ????????????
1 cup persimmon pulp
2 tsp. baking soda
4 eggs
3 cups sugar
3/4 cup vegetable oil
3 cups all purpose flour
1 cup chopped nuts
2/3 cup water
1 tsp salt
1 1/2tsp. cinnamon
1/2tsp. nutmeg
oven at 350°F grease open-mix persimmon pulp and baking soda and let sit. combine sugar, oil, eggs, cinnamon, nutmeg and salt. mix persimmon with baking soda to wet ingredients. slowly add the sugar mixture to the flour, alternating with water until fully mixed. Bake approximately one hour
That Time I Went To The White House!!!
By some miracle, I was invited to preview the State Dinner with President Biden and the First Lady, Dr. Jill Biden as hosts of President Yoon and First Lady Keon-Hee Kim of South Korea. We got to hear from Chef Edward Lee (@chefedwardlee), as well as Dr. Biden, and it was incredibly heartwarming to hear both of them describe just how much work, attention, and thought went into making their guests feel welcome. As I’ve often said, food is one of the most effective vehicles for diplomacy. The act of breaking bread requires disarmament of heart, a vulnerability that can serve to promote a fusion of so much more than cuisines and flavors. Whether drizzling some doenjang caramel over a scoop of ice cream or binding batons with a gochujang vinaigrette, innovation that challenges our palate can serve as a template for overcoming all sorts of bias.
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It was an incredible honor to participate in this event! As an homage to the State Dinner happening, like, right now, I wanted to “veganize” one of Chef Lee’s dishes—the Maryland crabcake. I’ve never made vegan crabcake before, but it turned out delicious. Recipe below!
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4 sticks hearts of palm3 artichokes1/4 cup chickpeas2 stalks celery, chopped1 shallot, chopped1 tbsp dijon mustard1 tbsp hummus2 tbsp TKV Fishy Seasoning (can sub in furikake for now)1/4 cup bread crumbs1/4 cup sweet white rice flour1 tsp salt1 tbsp oil2 tbsp gochujang1 tbsp fruit vinegar (I used persimmon)1 tbsp sweetener (I used plum syrup)
1 tsp perilla oil (can sub in toasted sesame oil)1 strawberry, diced2 tbsp diced cucumber
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Place hearts of palm, artichokes, chickpeas, shallot, celery, mustard, hummus, Fishy Seasoning, and bread crumbs into food processor and pulse a few times until the consistency of crabmeat. Shape into balls and coat with rice flour. Cook in oil for about 3 minutes, until both sides are golden brown, while also browning the sides. For the sauce, mix together gochujang, vinegar, sweetener, perilla oil. Create garnish by mixing strawberries and cucumber with a couple drops of perilla oil. Place over a bed made of kohlrabi, cucumber, and cabbage. #vegancrabcakes
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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James Beard Classics Presented By PAM - Monkey Bread
In 1973, James Beard wrote Beard on Bread, highlighting 100 different loaves, pastries an more. One of my favorites was his signature monkey bread.
The Queen's Christmas Pudding - Classic Holiday Dessert - Food Wishes
I didn’t grow up eating Christmas Pudding, but I do love the Great British Baking Show, and I’m huge fans of both Jamie Oliver, and Nigella Lawson, so after seeing them present versions of this impressive steamed fruitcake over the years, I decided to give it a go, and I was very, very happy with the results. So happy in fact, I deemed it “fit for a Queen.” Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about The Queen’s Christmas Pudding, follow this link:
You can also find more of Chef John’s content on Allrecipes: