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Persimmons are fruit trees that are native to China, but they’re now grown in many parts of the world. Before they ripen, they’re loaded with bitter tannins and are not palatable, but once they’re perfectly ripe and their flesh has completely softened they become quite sweet.
The more squat shaped Fuyu persimmons, on the other hand, are non-astringent and have much less tannins than their widely grown cousins. They’re sweet even when still firm, although they’ll also turn mushy quite rapidly toward the end of the ripening process.
Both kinds of persimmons are absolutely luscious in this cocktail. If using Fuyu, their flesh can still be firm, but their color should be deep-tangerine. If using Hachiya, the fruits should be soft with a vibrant, orange-red skin.
For the persimmon purée
- 1 Pound very ripe Fuyu or Hachiya persimmons (3 medium), peeled and cut in 1-inch pieces
- 1 Tablespoon fresh lime juice
For the drink
- 4 Ounces vodka
- 3 Ounces persimmon purée
- 1 Ounce fresh lime juice
- 1 Ounce St. Germain elderflower liqueur
- 2 dashes lemon bitters
- 2 lime wheels as garnish
Persimmon Jam is very easy to make and it&rsquos delicious this time of the year. The jam takes only minutes to make with just a few ingredients. I love to have some on buttery toast in the morning or to add it to desserts, like in these Persimmon Cheesecake Bars.
The jam would also make great hostess gifts! Put it on pancakes, oatmeal, or pair it with cheese, there are so many combos you can enjoy this seasonal jam with! Also, you can easily store it and enjoy it for days and weeks to come! This is probably the best way to use leftover persimmons.
What is a persimmon?
Persimmons are red-brown or orange fruits, they grow on trees and looks similar to a tomato. They come in two varieties: stringent and non-astringent, the latter being pleasingly sweet. The Giant Fuyu (also known as Jumbo or Hana Fuyu) is harder to find, but it&rsquos on the sweeter, non-astringent side.
The Hachiya &ndash is shaped like an acorn and about the size of a medium tomato, it has shiny, bright orange skin. It is usually widely available in grocery stores and is extremely astringent until it is so soft that the flesh can be eaten like a pudding.
What kind of persimmons should I use to make persimmon jam?
The key to sweet and delicious Persimmon Jam is to get ripe persimmons, otherwise, you will get that unpleasantly astringent flavor and fuzzy texture. Don&rsquot worry if you can&rsquot find ripe persimmons at your local store, you can just buy them, and place them on your counter in a brown paper bag, they will be done in a few days.
Also, you can use the Giant Fuyu that is sweeter or use very ripe Hachiya. Make sure you taste the fruit that you intend to use, to ensure that it is not astringent.
Can you eat the skin of a persimmon?
Yes, you can! It totally comes down to your own preference. Make sure you wash them before eating, also pay attention that you may find a seed or two. Like with other fruits, the skin contains a lot of vitamins and healthy nutrients which are good for your body.
However, I would recommend washing and buying organic type whenever possible.
Pin This Easy Persimmon Jam Recipe to your Favorite Board
Ah, the persimmon. When fall rolls around, we’re always looking for ways to include this enigmatic but delicious fruit in whatever we’re cooking. So take a look at our guide to all things persimmon, and then get cooking.
Inspired by English sweet puddings, persimmon pudding is an all-American classic. Ours has a simple batter and comes out of the oven with a crispy, cake-like crust. Persimmon bars are another old-school classic. Ours are sweetened with dates, spiced with cinnamon, nutmeg, and cloves, and coated with a tart lemon glaze. To punch up frozen yogurt, add persimmon and toasted spices. But if you think this cute little guy can only be used in sweet stuff, think again. Persimmons can be used in savory dishes, too. We like making them into an intense chutney flavored with mustard seeds, coriander seeds, garam masala, and curry powder. Or serve the fruit with pork belly that is simmered with miso, honey, and sake and fried until crisp.
And we definitely love adding persimmons to our cocktails. The Spice Trade combines malty genever with lemon and persimmon juice, dry vermouth, and a simple syrup made with cardamom and star anise—all the components of a perfect fall drink.
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust. Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these bars are a wonderful celebration of late-fall fruits. Get the recipe for Lemon-Glazed Persimmon Bars »
Crispy Pork Belly with PersimmonsCrispy Pork Belly with Persimmons Simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail from Manhattan restaurant The Breslin.
Spiced Persimmon Frozen YogurtClassic frozen yogurt gets a boost from floral persimmon and toasted spices.
How to Make a Cosmo the Right Way
Ah, the Cosmo. Is there any other recipe more emblematic of the terrible excesses of bar culture in the ’80s and ’90s? After skyrocketing success due to its association with HBO’s hit show Sex and the City, the Cosmo has fallen badly out of fashion.
However, the real joke is on people scoffing at what can be a delicious, refreshing, well-balanced drink. Cosmos are firmly in the sour family of drinks, and not too far removed from daiquiris, margaritas, whiskey/gin sours and others that don’t bear the same stigma.
At its core, the Cosmo is just a kamikaze (an equally terrible cocktail name that just means vodka, sugar and lime) with a couple of small tweaks. Simple syrup is swapped out with triple sec for a touch of citrus, and a splash of cranberry is added for tartness. That’s it. No special flavored vodkas or sugary supermarket mixers required here. You could think of it as a vodka margarita with a touch of cranberry. In fact, the basic structure of the Cosmo (spirit, liqueur, lime and a touch of fruit juice) isn’t far removed from that of a Hemingway Daiquiri, a classic cocktail lauded by bartenders and revered by classy drinking types the world over.
So, the next time you’re binge watching old episodes of SATC on your couch, here’s how to fix yourself a proper Cosmo.
- 1 ½ ounce vodka
- ¾ ounce fresh lime juice
- ½ ounce triple sec
- ½ ounce cranberry juice
- Orange twist, for garnish
Add all ingredients to cocktail shaker with ice. Shake vigorously until chilled. Double-strain (from shaker through fine mesh strainer) into chilled cocktail glass. Garnish with orange twist.
Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass. Garnish with orange twist.
How would you rate Cosmopolitan?
This is a worthless drink. I rate 2/5 however your system would only allow a bogus 5 star!. Tastes like the 5 cent popcicle of yesteryear.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Persimmon Banana Nut Bread
Posted By Savita
Sharing today, moist and nutty persimmon banana bread for a warm and comforting holiday breakfast.
This persimmon bread is like my declaring the arrival of winter! Season of warm breakfasts and lots of holidays cheer.
Speaking of which, can't believe I'm writing this that it is FINALLY feeling like winter here in our part of the world with even a hint of snow in the mountains! yahoo!! Love that we saw some long-due rain past few days and had to wear jackets! Good news is, we survived :) I know! Since it is mostly sunny here. a little bit cold felt like warm-spiced-stew or hot-cup-of-coffee kinda season..
..hot-cup-of-coffee with slice of fresh baked banana bread kinda season! :-)
Good thing is, I had some fully-ripe persimmon and ripe banana to warm-up our breakfast yesterday. So, I baked this moist almost-pudding like delicious persimmon banana bread with walnuts and raisins. And served with *orange butter for breakfast.
I love persimmons. Every persimmon season, I make sure to get some in groceries and try couple of my favorite recipes. If you have not tried it yet. I highly recommend trying some while the season lasts. If you ever wonder what to do with persimmons? Try this bread recipe to start with. Ripe persimmon also works great in puddings, muffins, ice cream, and even as-is in salads.
I'm sure you wonder, why I'm stressing so much of 'ripe' persimmons. Ripe persimmon taste far superior than not-so-ripe ones. The taste of ripe persimmon is like cross of juicy mango with sapota (Indian Chikoo). Exactly like raw chikoo, raw persimmon leaves a dry after-flavor where ripe ones is juicy and super sweet like mango. Amazing! Isn't it?
This Banana Nut Bread has a subtle fruity flavor of persimmons and of banana. I decided to not use spices because I wanted the flavor of persimmon to shine through.
This Persimmon bread warmed-up our weekend breakfast. Even though addition of banana in this bread was purely by-availability. I loved the combination of two in this nutty bread and can't wait to bake this bread few more times while the persimmon seasons lasts.
Wish you a wonderful weekend! This weekend complete your holiday shopping, relax, get ready for Christmas, bake some bread and enjoy grand breakfast with friends and family.
How to make Persimmon Pulp for this Persimmon Pudding Recipe
Wait until your Hachiya persimmon is soft to the touch and fully ripe. Cut off the top and then simply spoon out the pulp into a bowl. For this recipe you will need 1 cup of persimmon pulp, which will require 2-3 Hachiya persimmons. If the persimmon pulp is extra soft you can simply mash it with a fork until it mostly smooth, or add to a blender.
Cosmopolitan Cocktail recipe
This drink is fucking fabulous. carrie bradshaw of sex and the city is a huge fan of this and so am i. i'm a believer in the cosmopolitan! Two thumbs up for me!!
carrie i miss you call me up sometime sweetie
posted by Simlissa @ 01:25AM, 6/23/06
posted by Burty Butt @ 09:51AM, 6/28/06
posted by Carrie @ 06:53PM, 6/28/06
posted by Kevin @ 07:17PM, 6/28/06
posted by Cherie @ 11:13AM, 6/29/06
posted by Aryn @ 01:25PM, 6/30/06
Very good drink, as is Sex on the Beach. another fabulous drink. Yes, as Carrie's favorite drink on Sex and the City, it's bound to be a good drink. "I'm having a Cosmopolitan with the woman who writes about Cosmopolitan's" lol.
And ps. to Smlissa or w/e. Sex and the City is a show. Carrie, aka Sarah Jessica Parker, will NEVER call you. sweetie.
posted by Shan @ 07:19PM, 6/30/06
posted by Cosmogirl @ 06:33PM, 7/01/06
Gosh, how can you say that? I love this fabufuckinglous drink. And it even looks good. )
posted by redneck @ 02:16AM, 7/05/06
posted by Bunty @ 06:31PM, 7/05/06
Love it. Good before sex. Equally good after.
posted by cosmolover @ 06:59PM, 7/06/06
posted by Daniel @ 07:47PM, 7/13/06
posted by AM @ 12:26PM, 7/14/06
posted by Fisty @ 01:06PM, 7/14/06
posted by Kathy @ 05:26PM, 7/15/06
posted by Timmy T @ 07:39PM, 7/19/06
posted by Ralzie @ 12:12AM, 7/20/06
posted by Texas gal @ 02:15PM, 7/21/06
posted by tanya kristine @ 04:24PM, 7/26/06
posted by Jenna Willett @ 08:01PM, 7/26/06
posted by Ken @ 07:36AM, 7/27/06
posted by Bib Boy @ 08:51AM, 7/27/06
posted by Beth @ 03:41PM, 7/28/06
posted by Anonymous @ 07:50PM, 7/30/06
posted by JoJo @ 08:11PM, 7/31/06
posted by Terry @ 05:34PM, 8/01/06
posted by mye alcantara @ 03:56AM, 8/02/06
posted by zoe @ 01:03PM, 8/02/06
posted by Rakisha @ 10:25PM, 8/04/06
posted by wanderingstar @ 01:30PM, 8/15/06
posted by pearson @ 04:49AM, 8/17/06
posted by Cnabonnie3 @ 01:20PM, 8/17/06
posted by richie @ 11:19AM, 8/19/06
posted by smc @ 04:56PM, 8/19/06
posted by Captain Pariah @ 05:17PM, 8/24/06
posted by Robin @ 06:51PM, 8/26/06
posted by Begum @ 03:07AM, 8/27/06
posted by S @ 09:06PM, 8/27/06
Double the rest of the ingredients and it will taste halfway decent.
posted by XXX @ 08:53AM, 8/29/06
posted by Gemma @ 09:45AM, 8/31/06
posted by Margie @ 08:58AM, 9/01/06
posted by Kathy @ 08:25PM, 9/01/06
posted by [email protected] @ 01:44AM, 9/03/06
posted by berni @ 04:17AM, 9/09/06
posted by grayonna @ 08:59PM, 9/14/06
posted by Maria @ 08:56PM, 9/15/06
posted by gina @ 07:04PM, 9/21/06
posted by Flo @ 08:37PM, 9/25/06
posted by Mark @ 09:49PM, 9/25/06
posted by Jan @ 11:03AM, 9/27/06
posted by Repin P-town @ 09:40AM, 9/28/06
posted by Patty @ 06:56PM, 9/29/06
posted by jp @ 04:27PM, 10/09/06
The lime taste is almost overpowering in this recipe. Not sure if the drink is supposed to taste like that.
Admittedly, I used white cranberry juice and not red.
posted by Ernie @ 05:33PM, 10/10/06
posted by Cosmo lover @ 10:18PM, 10/14/06
posted by ACE @ 04:54PM, 10/15/06
posted by DD Landry @ 09:15PM, 10/22/06
posted by Isabell @ 09:27PM, 10/22/06
posted by GF @ 04:46AM, 10/23/06
posted by Heather @ 04:18PM, 10/27/06
posted by Sara @ 03:05PM, 10/28/06
Its a good drink. Nice to have while your sitting down with friends.
Here's to NY Cosmo's and SEX IN THE CITY.
posted by cosmo lover @ 08:53PM, 5/03/07
posted by susie - bermuda @ 08:56PM, 5/06/07
posted by me @ 12:36PM, 5/09/07
posted by K. @ 08:17PM, 5/09/07
posted by David @ 12:22PM, 5/10/07
posted by mellissa @ 04:54PM, 5/10/07
posted by Young Guy @ 06:20PM, 5/12/07
posted by Chris @ 05:01PM, 5/15/07
posted by MegzBeth @ 10:35AM, 5/18/07
For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.
Stanley Tucci taught his fans how to make a ɼhristmas cosmo' cocktail with the help of John Krasinski and Emily Blunt
Stanley Tucci has yet again proven his (unofficial) title as the celebrity mixology master of 2020.
This year, the "Julie & Julia" actor and cookbook author has become a quarantine hero of sorts as he's taken to Instagram to show off his cocktail expertise in the form of delightfully produced home videos often set to instrumental music.
His cocktail-making skills became well-known in April after he taught fans how to make his version of a Negroni, and he's since offered his spin on other classic drinks, like the Old Fashioned and margarita.
Ahead of Christmas, Tucci shared a tutorial for what he called a "Christmas cosmo" — a spin on the vodka-and-cranberry drink.
A post shared by Stanley Tucci (@stanleytucci)
To start, Tucci used a wooden tool to mash 3 tablespoons of pomegranate seeds in a cocktail shaker.
He then added 25 milliliters (about one-half of a standard shot in the US) of Cointreau, or orange liquor cranberry juice, and pomegranate juice, respectively and 50 milliliters (about one and a half shots in the US) of vodka.
Tucci added a handful of ice to the shaker and mixed the drink together, then added a festive rim to his cocktail glass by lining the top with water and dipping it in a plate with sugar. As a garnish, Tucci added a sprig of rosemary, one mint leaf, and a raspberry on a toothpick.
Before taking a sip, the actor said he had one last finishing touch for the drink.
"Wait, I have these helpers here who have been working on the garnishes for a while," Tucci told his wife, Felicity Blunt, who was behind the camera.
The camera panned to show Emily Blunt (Tucci's sister-and-law and former "The Devil Wears Prada" co-star), and her husband, John Krasinski, who was jokingly eating seeds from a pomegranate — which were, apparently, supposed to be a final decorative touch for the beverage.
"Garnish?" Krasinski asked Tucci.
"I told him that was supposed to be the garnish," Emily Blunt said. "Well, it would've looked nice in the cocktail."
Finally, Tucci and his family toasted with their cranberry-colored drinks, and the actor and mixology expert told fans to "stay safe and enjoy."
- 1/4 cup plus 2 Tbsp. all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- pinch freshly grated or ground nutmeg
- pinch kosher salt
- 1/4 cup unsalted butter, softened to room temperature and cut into 4 pieces
- Single-Crust Pie Pastry
- 3 cups persimmon puree (such as La Vigne Organics)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 3/4 cup evaporated milk
- 3 large eggs, well beaten
Prepare the Pecan Streusel: Whisk together flour, sugars, cinnamon, nutmeg, and salt in a bowl. Using your fingers, rub butter into dry ingredients until mixture is crumbly and forms large, moist clumps. Add pecans, and work into clumps until incorporated. Refrigerate until mixture is very cold and firm, 1 to 2 hours. (Or cover bowl, and refrigerate up to 2 days.)
Prepare the Crust: Preheat oven to 375°F. Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1/2-inch overhang. Fold edges under.
Prepare the Persimmon Filling: Place persimmon puree in a large saucepan over medium-high bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until reduced to 2 cups, about 30 minutes. Pour puree on a rimmed baking sheet to quickly cool, about 10 minutes, stirring occasionally.
Stir together sugar, flour, cinnamon, nutmeg, and kosher salt in a small bowl until well combined. Add melted butter to sugar mixture, stirring with a fork until mixture is evenly combined and resembles damp sand.
Stir together evaporated milk and eggs in a medium bowl. Add sugar-butter mixture, and stir until mixture is smooth and creamy. Add persimmon puree, and stir until well combined.
Pour filling into piecrust. Bake in preheated oven until filling is partially set (has lost its initial liquid texture and overall shiny surface), 25 to 30 minutes.
Remove pie from oven. Reduce oven temperature to 350°F. Using your fingers, break cold Pecan Streusel into small clumps, and sprinkle over center of pie. Return pie to oven, and bake until pie filling is firm, puffed up, and set, 25 to 30 minutes. Transfer pie to a wire rack, and cool to room temperature, about 3 hours.