Persimmon Jam and Cakes

It started snowing two days ago and I found myself trapped indoors with a bag full of B.C. grown organic persimmons. I decided to make some jam, and ended up with a few cups of pulp that were perfect for making a some cakes. The snow looks like it has finally stopped after a solid 48hrs of beautiful flakes.









Recipe

4 Lbs Persimmons
2C Water
3tbsp Lemon Juice
1pkg Pectin
1C Honey

*Boil and mash Fruit and Water,
simmer 30min, then strain
*you should have 3c of juice remaining
*Add Lemon and Pectin, bring to a boil
*Add Honey Full boil for 1-2 min, stirring
*Jar and seal

2C Flour
1 1/2C Pulp
1/4C Apple Juice
2/3C Honey
2tsp Baking Powder
1/4tsp Salt
1/4tsp Cinnamon

1Pinch Nutmeg
1/2C Milk
2 Egg whites

*Combine 1/2C Flour, Pulp, Juice, and Milk
*Mix 1 1/2C Flour, Honey, Baking Powder, Salt,
Cinnamon, and Egg Whites.
*Combine both mixtures
*Fill small pans halfway and bake at 375 for 30-4o min

Rustic Apple-Cranberry-Pink Grapefruit Pie

I wanted to make something different with the green apples that were waiting to be eaten. I thought it would be yummy to make a holiday inspired pie. For these deep dish pies, I used about 6 apple, 1 bag of cranberries, and one pink grapefruit(pith removed). I didn't really measure anything, but it's pretty hard to mess up pie. I cooked the sliced apples and cranberries in some sugar and a bit of water, just until they started to break down. After they cooled I added the grapefruit, cinnamon, cloves, and nutmeg. Then I filled the shells and baked with a little sugar sprinkled on top.

Butter Cake with Green Tea Buttercream Meringue

It's Eugene's Birthday this month, and a bunch of us were getting together to eat Alaskan King Crab to celebrate, so I decided to make a nice light treat for everyone. I've made a different version of this cake before in Vanilla, and for this one I wanted to do something different. I simply omitted the vanilla in the icing and added a few teaspoons of good quality matcha powder instead. The result was fantastic. I love matcha, it has an almost addictive quality to it... and it made the cake light but also flavourful.





Recipe

Butter Cake

8oz Butter
3C Flour
1tsp Baking Powder
1/2tsp Salt
2C Sugar
4 Eggs
1tsp Vanilla
1C Whole Milk


*Mix Flour, Baking Powder, and Salt, set aside
*Cream Butter and Sugar until pale and fluffy
add Eggs one at a time, then Vanilla.
*Add Flour Mixture in three batches, alternating
with two batches of milk
*Pour into 2 lined Baking pans
*Bake @ 350 for 20-30 min

Buttercream Meringue

3C Sugar
12 Egg Whites
2Lbs Butter
3tsp Matcha

*Whisk Egg Whites and Sugar in double boiler
until sugar dissolves and temp reaches 140
*Whisk until stiff peaks form and is cool
*Slowly add butter on low speed, then add matcha