Unofficial Poll: How do you feel about ads? I’ve always hated them, but I feel like the money would be nice for some new camera gear, or more persimmons… you know, bloggy stuffs.
A friend of mine gave me a persimmons book recently called Old Fashioned Persimmon Recipes, and it’s Appalachian in origin, style and concept – the thing is a vintage paper artifact moreso than a book of useable recipes. It’s full of weird things like puddings (evidently this was a popular way to eat persimmons) and cake yeast (cannot find anywhere). I’m not sure what to make of it, but I’m slowly re-interpreting some of the ideas into something practical for a more modern kitchen. So… no cake yeast and better instructions! Have you noticed how old cookbooks leaves a lot of information out? I was trying to make a bread the other day, and it definitely did not say to do a second rise, which turned the dough into a brick. Go with your gut, not old recipe books!!!
So because of this book, its impossible recipes, and the alignment of the market stars, I’ve been stacking piles of obscenely ripe persimmons wherever I can – on the table, the other table, the fridge, basically everywhere. The unseasonably warm temperatures have been speeding up the ripening, but I’m not sure it’s desirable to have more ripe persimmons than I can count. Hence, the persimmon smoothie from earlier this week. I’m still trying to make bread and scones, cookies and jam, and a million other things which will come eventually, unless the persimmon supply runs out. The recipe I am sharing today is from the book’s persimmon log recipe – I am amending it by shaping it into balls, adding more nuts, and a bit less sugar. You can make yours into a log and then cutting, but I like the shape of round things, and I don’t like cutting logs so much, so bite-sized balls are convenient in shape and playfulness.
Nutty Persimmon Balls
This basic recipe concept is easy to adapt – just mix up the nuts or use your own puffed grain. I like rice here, but there are all sorts that would work. If you want it to be more proteinacious, add some nut butter.
1/2 c. persimmon puree
1 TB melted butter
2 c. puffed rice, unsweetened
1 c. nuts (I like sliced almonds, pepitas, sunflower seeds
additional nuts for rolling: chopped almonds or chopped puffed rice will work, I used toasted sesame seeds
+ Stir the butter into the puree and taste for sweetness.
+ If it is not sweet enough, sift in one tablespoon of sugar at a time to acquire balanced flavor. You can also add spices if you like. Nutmeg, cardamom, or cinnamon will work.
+ Stir in nuts until it is all covered in puree. Then, add rice.
+ To make balls, refrigerate until it’s fairly solid and easy to handle. Overnight is ideal. Then, get tablespoon sized portions and roll it in the chopped nuts, shaping it into a round form as you go.
+ This would be pretty tasty with some yogurt.