Persimmon drinks, dishes, desserts?
Looking around to see if I could roast or microwave a fuyu persimmon , there were some delicious sounding recipes, especially drinks using persimmon puree and champagne ... in one case sake.
So I was wondering what restaurants have good persimmon offerings ... especially drinks. I'm not looking for boring persimmon salads or things wrapped around persimmon like fancy ham. I can do that at home.
This persimmon drink with vodka, persimmon puree, ginger, nutmeg and vanilla called a Golden Gate sounds good and what I mean about restaurants serving persimmon drinks.
I searched Food Bytes to see what restaurants had persimmon dishes, but it doesn't really capture seasonal dishes and changing menus. All that sounded interesting was persimmon gelato at Persimmon restaurant and warm persimmon and leek tart at Bistro 1869
That last is great because one of the recipes I found that sounded good and I might try is Fuyu Persimmon & Goat Cheese Tart (scroll waaaaay down)
Just want to stress I'm not looking for recipes and just using them as examples of dishes other than the usual seasonal salads most restaurants serve.
Any interesting bakery items. Last year La Farine was making persimmon pudding which I didn't try (anyone had it?).
I've moved from pumpkins to persimmons in my food craving. I seem to like orange-colored foods.
Can be anywhere in the Bay. I'm traveling around this month.
I mentioned in an earlier post that my hubby really enjoyed the persimmon gelato at Gelato Firenze last night. He got the last of it, but I expect there will be more, as persimmons are abundant at the moment.
The Marion Cunningham Persimmon Pudding recipe from the Breakfast Book is my all time fave persimmon pudding, and super easy to make. Happily for all, it was reprinted in the Chronicle and can be found here: http://www.sfgate.com/cgi-bin/article...
478 Lake Park Ave, Oakland, CA 94610
Incanto has some sort of persimmon salad on the menu, but they never update their website so who knows.
Juicy Lucy aka the smoothie psychic once made me a drink with persimmons and almonds and soy milk that was divine.
Personally I've never had a fuyu as good as a ripe hachiya, though, and I suspect any persimmon pudding would be made with hachiyas. The best thing to do with them is buy a box of overripe hachiyas and put them in the freezer for 15 (20?30?) minutes. Then eat with a spoon like sorbet.