which is really like moist cake. Good for a rainy day like today!
I saved an email from my friend Kendra (dated xmas eve, 2000 when i frantically emailed her for the recipe for my family’s holiday party) and tucked it in my little mish-mash cookbook of faves… and pulled it out today after posting this pic. Kendra’s a native northern Californian and plucks persimmons of of her folks trees. such a treat! in SF persimmons are in season and can be found at any little neighborhood stand, at least in the mission. Kendra is an amazing cook, organic farmer and one of my culinary role models (she made 1/2 the appetizers for our wedding!). Thanks lady!

here ya go-

Ingredients:flour, sugar, baking powder & soda, salt, cinnamon (plus nutmeg or ginger or anything else you want to add), vanilla, milk, persimmons, egg, butter, raisins(optional)

Preheat oven to 300 degrees

Sift 1c flour with 1c sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon.

Beat together 1 egg, 1c squished persimmon pulp, 1/4 cup milk, 1tsp vanilla, 1Tbs melted butter.

Combine the two mixtures and beat well. Add raisins, and/or nuts if you wish (I prefer pecans or walnuts to raisins), and pour into a greased baking dish. Bake at 300 for 1 hour, and server with lemon sauce (recipe following) and/or whipped cream with plenty of vanilla.

Lemon Sauce:
Ingredients: sugar, corn starch, water, 2 lemons, butter

Mix 1c sugar, 3/4 Tbs cornstarch, and a pinch of salt in a heavy saucepan. Add 1c water slowly, stirring constantly. Boil 5 min until clear, add grated rind of 1 lemon (I add a little extra), cook another min. Remove from heat and add juice of 2 lemons plus 1Tbs butter.


Mati (& implicitly Kendra)