How To make James Beard's Persimmon Bread
3 1/2 c Sifted all-purpose flour
1 1/2 ts Salt
2 ts Baking soda
1 ts Ground mace
2 c To 2 1/2 cups
-granulated sugar 1 c Butter, melted
4 lg Eggs, lightly beaten
2/3 c Cognac or bourbon
*REMY MARTIN Suzy's choice 2 c Persimmon puree (the pulp
Of about 4md. persimmons - - not necessary to peel 2 c Coarsely chopped walnuts
-optional 2 c Raisins -optional
Source: Beard on Bread 1973 Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, egg, Cognac, persimmon puree, and if you like, the nuts and raisins. Mix the dough until it is quite smooth. smooth. Butter and flour four molds*, fill them about three-fourths full,, and bake for 1 hr. at 350
How To make James Beard's Persimmon Bread's Videos
GRANDMA'S PERSIMMON BREAD
PERSIMMONS IN CALIFORNIA ALWAYS SIGNAL OUR FALL SEASON
Charleston, South Carolina | Where to Eat | Best Restaurants | Husk | FIG | Ordinary | Sorghum&Salt
In Charleston we ate at Husk, FIG, The Ordinary, Sorghum and Salt, Brown Dog Deli, and Millers All Day. We visited the alluring southern town of coastal South Carolina and immersed ourselves in its rich history as well as the architecture that is as colorful on the outside as the stories they tell on the inside. But the Southern charm goes beyond its historic roots. This city is known as a food lover’s paradise, firmly planting its name on many best lists, despite its modest size. A tour around the city shows us why Travel + Leisure lists Charleston as the #1 destination in the country.
CONTENTS
00:00 Intro Teaser
00:53 Map & Overview
01:30 Tour of Charleston
02:48 Boone Hall Plantation
04:15 Millers All Day
05:24 Brown Dog Deli
06:24 Sorghum & Salt
10:57 The Ordinary
14:20 Husk Restaurant
17:16 FIG
Millers All Day
Millers All Day is what happens when you unite passionate Southern chefs with an enviable Charleston address. They are fueled by the belief that the best days start or end with a great breakfast and a great cocktail. It is easy to understand why this eatery is the #1 breakfast spot on both Yelp and TripAdvisor.
Brown Dog Deli
Brown Dog Deli is the premier lunch destination in downtown Charleston, serving up fresh dishes in a quirky 80’s-themed setting. They do a wonderful job satisfying omnivores and vegans alike by serving up a variety of mouth-watering sandwiches that range from French Dip to Tempeh Rueben.
Sorghum and Salt
Sorghum and Salt is a celebration of seasonal and regional foods with a focus on innovative plant-based small dishes. The shareable plates provide a great way to get exposed to as much of the magic that chef-owner Tres Jackson has to offer, including his famous meal-ending beet dessert.
The Ordinary
The Ordinary occupies a 1920s bank building and delivers upscale locally sourced seafood from James Beard award winner Mike Lata. One of GQ and Esquire’s top new restaurants in 2013, this place still astonishes customers by serving up “to-die-for” plates such as their succulent oysters and one of the country’s best lobster rolls.
Husk
Simply put, Husk is legendary. It is within this Queen street historic home that James Beard award winner Chef Sean Brock puts his innovative, contemporary spin on traditional Southern dishes. Named one of the most influential restaurants of the last 30 years, Husk applies farm-to-table principles to their lowcountry cuisine, including their famous cast-iron cornbread.
FIG
FIG is the acronym for chef Mike Lata’s effort to prove that “food is good.” And while USA Today has placed Husk as the #2 restaurant in foodie-driven Charleston, it is FIG that has secured the top spot. Lata and FIG blazed the trail of local sourcing and seasonal, creative menus. Getting reservations can be a challenge - as we can testify from our latest trip. But the effort is worthwhile - even if a late night seat at the bar is all you can muster.
persimmon bread | garden to table
Inspired from various recipes, notably James Beard's.
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What Are Persimmons? / How to Make Persimmon Ice Cream Recipe
By another comment request, Daniel Delaney covers the edible fruit known as the persimmon. On today's What's This Food?!, he explores different types, how to tell if they're ripe, and whips up an quick, delectable ice cream out of them. Today's sponsor is
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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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If you are interested in learning more about Young Living Essential Oils and how to include them in your daily life I wold love to help you. Please reach out to me on my Instagram or Facebook messenger (tracy Britnell).
Or check out this link to Young Living's website where you can directly sign up under me and join my team. I will personally help you on your journey to incorporating plant medicine in your daily life!
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This information is for educational purposes only.
I am not a doctor, medical professional or herbalist, nor do I claim to be.
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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.
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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.
Melissa King on Becoming Top Chef & Fusion Cooking | Top Chef: All-Stars L.A.
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