Ever since seeing The Food Librarian’s epic 30-days-of-bundts posts from last year and this year, I was determined to bake a bundt this year in honor of National Bundt Day. Armed with a basketful of persimmons (our persimmon tree was especially abundant this year again), I decided to bake some form of a persimmon cake. [...]
Note: This is a “cooking-by-the-seat-of-my-pants” post. Recipe and instructions are approximate and to the best of my shoddy memory. This year, I wanted to try my hand at making pineapple tarts, a traditional Chinese New Year treat. As I didn’t have any pineapple on hand, I substituted some frozen persimmon pulp, cooking it down with [...]
I’m in a snacky mood today. Our Fuyu persimmon (the crunchy, non-astringent variety) tree has been particularly bountiful this year; every morning, my dad comes back from the backyard with an armful of freshly picked persimmons. Besides eating them raw, I’ve been trying to think of ways to put them to use before they spoil. [...]