We really had a lovely Thanksgiving with my family this year, just look at the pretty table my mom put together... the food was even better! (Click on the picture, it looks much better bigger!)
In my neighborhood they have a Persimmon party in the little historic park up the street each year. The past two years I've donated a batch of Persimmon biscotti, I'm so hooked on the recipe now I like to make it for Thanksgiving and Christmas too.
Just in case you have a persimmon tree nearby, I thought I'd offer up the recipe:
Biscotti con Cachi
1/2 Cup Oil
1 cup Sugar
1 Tsp vanilla
1/2 Cup Persimmon pulp
2 Eggs
2 3/4 Cups sifted flour
1/4 teaspoon salt
1/4 tsp nutmeg
1 cup finely chopped walnuts
1 1/2 tsp baking powder
1 tsp cinnamon
3/4 tsp allspice
small bag of white chocolate for melting
Preheat over to 350 degrees. Lightly grease (or use parchment paper) baking sheet.
Peel skin off of persimmons and puree in food processor to make pulp. (*hint* persimmons are in season now if you don't know anyone with a tree, you still may possibly be able to find them at the market!)
In a mixing bowl, blend the oil, sugar and eggs. Stir in 1/2 cup persimmon pulp, then vanilla and mix well.
In a separate bowl, stir together the dry ingredients. Fold in wet batter to combine. Fold in chopped walnuts.
On the prepared baking sheet, spoon batter into two loaves approximately 1 1/2" by 14", spacing them about 2 inches apart. Bake in the middle of a preheated oven for 30 minutes or until lightly browned.
Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place on the baking sheet flat, cook an additional 10 -15 on each side to crisp. (Biscotti after all means "twice-baked"!) |
| posted by Liquid Sky Arts at 2:05 PM |
