Cranberry Sauce Fall Yogurt Parfait: Thanksgiving Leftovers

Cranberry Sauce Fall Yogurt Parfait with persimmon, pomegranates, and muesli

Happy Thanksgiving!

I'm heading over to my folk's house to hang with them, my brother, and my fun niece and two nephews. I'm thankful for my family and friends. I'm also very thankful for you! I've had a great time seeing all the Bundts you made for National Bundt Day and your comments are so sweet. Even though you think I'm a bit crazy, you are so nice about it. :) I'm working on the round up and hope to have it done before the end of this long weekend.

In the meantime, here is something you can make with your leftover cranberry sauce. It's pretty healthy with non-fat dairy and plenty of fiber in the fruit and muesli...so if you stuffed yourself on Thanksgiving, you can try this. Or, you can just have this with another piece of Thanksgiving pie. ;)

I'm averaging two persimmons a day during persimmon season. You need to use FUYU persimmons, not hachiya persimmons. Hachiya's need to be fully soft and gooey before eating, but you can eat the Fuyu persimmon hard like a apple. My parents have a Fuyu persimmon tree - I'm so lucky!

My bowl was kinda big so I did one round of yogurt, cranberry sauce, muesli, yogurt and fruit. Of course, depending on the size of your bowl/cup/glass, you can layer it as many times as you want.

I like to make extra cranberry sauce during Thanksgiving...so I have some for the rest of the week and put it on practically everything. Sometimes, I'll just grab a spoon and eat some too!

May you have a lovely Thanksgiving holiday with your friends and family!

Cranberry Sauce Fall Yogurt Parfait with persimmon, pomegranates, and muesli

Ingredients:

Greek Yogurt (I use 0% Fage plain yogurt)

Cranberry Sauce

Fuyu persimmon, diced small (don't use hachiya persimmons)

Pomegranate seeds

Muesli (I make my own - recipe coming soon, but Bob's Red Mill Muesli is great too)

Layer ingredients to your liking...can do several layers for something fancy!

Fuyu Persimmon Bundt - Day #30 of Food Librarian's I Like Big Bundts 3

Fuyu Persimmon Bundt

I Like Big Bundts - Day #30

HAPPY NATIONAL BUNDT DAY!!

                 HAPPY NATIONAL BUNDT DAY!!

                                  HAPPY NATIONAL BUNDT DAY!!

          HAPPY NATIONAL BUNDT DAY!!

                        HAPPY NATIONAL BUNDT DAY!!

Woo Hoo! It's Day #30 of I Like Big Bundts 3! I can't believe I made 30 bundts for the third year in a row!


This is one of my favorite bundts! It uses Fall's perfect fruit - the Fuyu Persimmon. It's really important to know the difference between the fuyu and hachiya persimmon. The Fuyu you can eat hard (like an apple) or soft, but the Hachiya can only be eaten soft. Please don't mix up the two! Walnuts and raisins, ground cloves and cinnamon makes this Bundt full of fall flavors.

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! I'm going to put together a round-up of all the bundts submitted! The submission info can be found here!


This is a post where I can say "As Seen In"! :) This recipe appears in Christie Matheson's Cake Simple book (pages 82-83). This post talks about my 15 minutes of Bundt fame!


Here are my mom and dad and their fuyu kaki (Japanese for persimmon) tree!

Happy Happy Happy Bundt Day! ! ! ! ! Thanks for playing along with me this year and I can't wait to see your submissions for the round-up!

Whew. I think I'm going to put away the Bundt pans for a bit and make some brownies now. :)
- mary the food librarian

Fuyu Persimmon Bundt Cake Recipe
Adapted from Sunset Magazine. Also appears in Cake Simple by Christie Matheson

Ingredients:
3 cups firm Fuyu persimmons (about 3 persimmons), chopped (NOT Hachiya persimmons)
2 teaspoons baking soda
1/2 cup or 1 stick or 4 ounces butter, softened
1 2/3 cup sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup walnuts, chopped
3/4 cup raisins

Directions:
1. Preheat oven to 350 degrees.
2. Prepare 12-cup Bundt pan by spraying it with baking spray or greasing and flouring the pan. (My favorite Bundt pans are Nordic Ware and my favorite baking spray is Bak-Klene brand)
3. Fruit: In a medium bowl, mix the chopped fuyu persimmons with 2 teaspoons baking soda. Set aside.
4. Dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cloves, cinnamon and nutmeg.
5. Using a mixer with paddle attachment, cream butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, lemon juice, and vanilla. Beat until fluffy.
6. With the mixer on slow speed, add the fruit mixture into the batter.
7. On slow speed, add the flour mixture and mix just until blended. It's okay if it's not fully blended as you'll fold the last ingredients next.
8. Fold in the walnuts and raisins. The batter will be thick.
9. Pour batter into Bundt pan. Smooth the top.
10. Bake for 55-60 minutes until the toothpick inserted comes out clean.
11. Cool in the Bundt pan for 15 minutes then invert onto cooling rack and let cool.

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt
Day #28: Blackberry Bundt
Day #29: Eggnog Bundt

Recipe: Click here for printable recipe

Bundt Pan: Traditional 12-cup Bundt Pan
  

Granola with Persimmons & Ginger

Granola with Persimmons & Ginger 

My friend Mary of Popsicles and Sandy Feet made granola using some dried fuyu persimmons I sent her in a West Coast care package. Hopefully, she can send me back just a little heat as we going through a June Gloom time here in LA. We call ourselves "East Coast" Mary and "West Coast" Mary.

My dad's fuyu persimmons just say "Fall" to me as well as ginger and gingery foods. Having just watched  Kung Fu Panda 2, I was thinking about Yin & Yang. I decided to combine fall granola (filled with dried persimmon, crystallized ginger, dried cranberries and cinnamon & ground ginger spices) with summer fruits. Yin and Yang. Yum and Yum.

Darn, I love me granola. I made this with Maple Syrup that East Coast Mary sent me in an East Coast care package! My granola has 4 cups of oats and 1/2 cup maple syrup and 1/4 cup oil. I've seen granolas with a lot more sweet stuff and oil but I wanted mine light. That's why you don't see the big clumps found in traditional granolas.

In less than an hour, you get a big bowl of granola. I made this pretty yogurt, fruit and granola parfait. Take that McDonald's. I also like to eat a bowl of granola with soy milk for breakfast...or when watching TV!

The combo of sweet fruit and the nice kick of ground ginger and crystallized ginger is my absolute favorite.

Granola. Make some today.

Recipe:
Printable recipe
Dried Fuyu Persimmon and Ginger Granola
4 cups old fashioned oatmeal
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

1/2 c maple syrup
1/4 c vegetable or light olive oil

1 c nuts (sunflower seeds, almonds, walnuts) (If these are toasted, you can add them after the oats are baked, or you can add untoasted nuts during the last 10-15 minutes of baking)

1/4 c dried fuyu persimmon (diced)...if your dad doesn't make these for you each year, you can sub any other dried fruit
1/4 c crystallized ginger, diced very small
1/2 c dried cranberries

1. Preheat oven to 325 to 350 degrees F. (I used 325 convection oven and 350 regular oven in the past...use what works for you). Line two sheet pans with foil for easy clean up. Lightly spray with Pam.
2. Mix together oats, spices and salt in bowl. Mix together the maple syrup and oil together in a measuring cup. Pour over oats and stir to coat.
3. Spread on prepared sheet pans.
4. Bake for 25-30 minutes, stirring every 10 minutes. Add nuts during last 15 minutes of cooking.
5. After oats and nut cool, add the dried fruit.
6. Store in an air-tight container. Eat with milk or yogurt.

Cranberry Persimmon Lime Galette - Tuesdays with Dorie

Cranberry Persimmon Lime Galette

I'm back on the Tuesdays with Dorie bandwagon. I was a little caught up in Bundt and dessert bar baking recently...I hope everyone had a great National/International Bundt Day yesterday! I apologize for missing several weeks of TWD...I hope I catch up on some rewinds.

For this week's Tuesdays with Dorie selection, Whitney, April, and Elizabeth of Celestial Confections chose Cranberry Lime Galette on pages 364-365 of Dorie's book, Baking: From My Home to Yours.

A simple pie crust.
Fall fruits.
A bit of ginger.
Yum.

I love the galette. It is quick and easy. I love the free form. Of course, I wax poetic, but I'm really just saying, "I'm lazy and don't want to stick this in a pie tin and flute the edges."

Because persimmons are the greatest fruit on the planet, I substituted the apple for diced kaki (Japanese term for persimmon). Yeah, JustJenn (kaki and banana hater) this one won't be left on your doorstep.

 

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
On Celestial Confections blog...or
Dorie's book, Baking: From My Home to Yours, page 364-365

P.S. Congratulations to Linda from Tender Crumb for winning my 39 11/12th birthday giveaway! She says she is going to use the Amazon gift certificate to buy a Bundt pan. Sweet!

Persimmon-Apple Crisp - Tuesdays with Dorie

Persimmon, Apple and Cranberry Crisp

For this week's Tuesdays with Dorie selection, Em of Repressed Pastry Chef selected Cran-Apple Crisps on page 422 of Dorie's book, Baking: From My Home to Yours.

I made 1/4 of the recipe which included 1 medium granny smith apple and 1/2 a fuyu persimmon. Of course, I skipped the coconut in the topping! :) I also didn't have fresh cranberries, but did include some dried cranberries.

The topping got blitzed! Man, I processed things WAY too much and ended up with oat flour instead of a topping that includes oatmeal! Next time, I'm mixing a small batch by hand.

The fruit was a bit dry. I think my apple and persimmon didn't exude enough liquid...or I used too much flour. If I make this flavor combo again, I'll add some orange juice to the mix.

Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Cran-Apple Crisp on Em's blog, Repressed Pastry Chef
Dorie's book, Baking: From My Home to Yours, page 422

Hey Los Angeles! Cathy of Gastronomy is organizing a bake sale called Eat My Blog to benefit the Los Angeles Regional Food Bank on Saturday, December 5th. Details here! Join us or stop by to buy some great treats!

Fuyu Persimmon Bundt from Sunset Magazine - Day #19 - I Like Big Bundts

Day 19 of I Like Big Bundts: 30 Days of Bundt Cakes
Fuyu Persimmon Bundt

Ever play Monopoly with children who haven’t read all the directions? (Like who has?) And suddenly, the new rules say they are able to roll twice or buy all the hotels for 50% off?

Well, the I Like Big Bundts project is my Monopoly game and I’m making up the rules! ;)

I decided early on to repeat two Bundts (less than 10% of the total project) because I want to showcase my favorite Bundts. I'm actually baking them again, not just reaching back into the archives...but I couldn't let this Bundterrific extravaganza go by without highlighting my two FAVORITE Bundts ever. Making them again was like visiting an old friend. A delicious friend, that is.

Today, it’s the Fuyu Persimmon Bundt from Sunset Magazine.

There are two types of fall’s favorite fruit, the Persimmon. And if you don’t know the difference, it could scar you for life!

1. Fuyu Persimmon – squat, persimmon that CAN be eaten hard, like an apple. I like to peel the skin, but it is edible. Photo above.
2. Hachiya Persimmon – heart shaped persimmon that MUST be totally soft and cannot be eaten hard. If you eat a hachiya before it is soft, it will horribly scar you! You will run from persimmons for the rest of your life, screaming like a little child (I’ve seen it before!). It will taste completely chalky and yucky. So, please don’t confuse the fuyu (eat hard) and the hachiya (eat soft).

Thanks to my friend JustJenn of JustJennDesigns for making the logo!

I'm making 30 Bundts in 30 days...all leading up to National Bundt Day on November 15th! Are you ready to Bundt?

Most baked persimmon recipes use the hachiya (soft) persimmon, but this one uses firm fuyu persimmons. Containing persimmons, golden raisins, walnuts and lots of fall spices, this is soooo delicious.

This is a classic recipe. Here is my original post from last year. I went back into the library's invaluable collection of Sunset Magazines. First published in the October 1978 issue of Sunset Magazine as "Crisp Persimmon Cake" by E.F. of Palo Alto, CA.

Fall. On. A. Plate.

Game #6 of the World Series is tonight. My co-worker says, If the Food Librarian played baseball...she wouldn't hit, she would always Bundt. Ha ha ha. There is your Bundt pun of the day.

From my parent's fuyu persimmon tree!

Tomorrow, wouldn't you know it? I'll have another Bundt! :) - mary the food librarian

Recipe:
Fuyu Persimmon Bundt  (Updated 10/2015 - I heard the link is dead so I inserted the recipe below)
from California Fuyu Grower's Association (originally from Sunset Magazine, 1978)

Fuyu Persimmon Bundt Cake Recipe
Adapted from Sunset Magazine. Also appears in Cake Simple by Christie Matheson

Ingredients:
3 cups firm Fuyu persimmons (about 3 persimmons), chopped (NOT Hachiya persimmons)
2 teaspoons baking soda
1/2 cup or 1 stick or 4 ounces butter, softened
1 2/3 cup sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup walnuts, chopped
3/4 cup raisins

Directions:
1. Preheat oven to 350 degrees.
2. Prepare 12-cup Bundt pan by spraying it with baking spray or greasing and flouring the pan. (My favorite Bundt pans are Nordic Ware and my favorite baking spray is Bak-Klene brand)
3. Fruit: In a medium bowl, mix the chopped fuyu persimmons with 2 teaspoons baking soda. Set aside.
4. Dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cloves, cinnamon and nutmeg.
5. Using a mixer with paddle attachment, cream butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, lemon juice, and vanilla. Beat until fluffy.
6. With the mixer on slow speed, add the fruit mixture into the batter.
7. On slow speed, add the flour mixture and mix just until blended. It's okay if it's not fully blended as you'll fold the last ingredients next.
8. Fold in the walnuts and raisins. The batter will be thick.
9. Pour batter into Bundt pan. Smooth the top.
10. Bake for 55-60 minutes until the toothpick inserted comes out clean.
11. Cool in the Bundt pan for 15 minutes then invert onto cooling rack and let cool.

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt

Sunset Magazine's Fuyu Persimmon Bundt Cake

Sunset Magazine's Fuyu Persimmon Bundt Cake

Containing fuyu persimmons, walnuts, golden raisins and lots of spices, my co-worker called it "Fall on a plate"

This is a Sunset Magazine recipe classic. (For those outside the Western U.S. states, Sunset Magazine is a gardening, lifestyle, cooking, home, and travel mag for those "living in the west." It's not pretentious and has some really good tips for West Coast gardeners who get all confused when looking at a pack of seeds and read "plant after first frost." What frost?) You can find a bunch of yummy recipes on their website!

And one of the perks of working in the library? I have a backlog and index to Sunset! I found a bunch more persimmon recipes from the 1970's and 80's! This recipe is from the Oct 1978 issue of Sunset. The article "Spicy cake flecked with persimmon" says the crisp (fuyu) persimmon is gaining in popularity! The Crisp Persimmon Cake recipe was submitted by E.F. of Palo Alto, CA.

The recipe for the Fuyu Bundt Cake is on the California Fuyu Grower's Association (CaliFuyu) website (I want to become their spokesperson and promote the delicious fuyu!) Get this super easy recipe here (Updated 10/2015 - I heard the link is dead so I inserted the recipe below).

3 cups chopped fuyu persimmons (see this post for the difference between the fuyu and hachiya persimmons). The recipe says to add 2 teaspoons baking soda to the fruit and set aside. I've never seen this method before...does it help the baking soda dissolve? Anyone know?

Mega spices: 1 t ground cloves (this is very powerful and you could cut this a bit if you want), 1 t cinnamon, 1/2 t nutmeg...with 2 cups flour, 1 t baking powder, 1 t salt. I used 1 c walnuts and 3/4 c golden raisins.

The batter also include 1 stick butter, 1 2/3 c sugar, 2 eggs, 2 t lemon juice and 2 t vanilla.

I thought the finished cake looked a little, well, plague-y. I thought about dusting it with powdered sugar but then I saw my bottle of maple syrup and made a glaze of powdered sugar (about 1 cup) and maple syrup.

Fuyu Persimmon Bundt Cake

Fuyu Persimmon Bundt Cake Recipe

Adapted from Sunset Magazine. Also appears in Cake Simple by Christie Matheson

Ingredients: 

3 cups firm Fuyu persimmons (about 3 persimmons), chopped (NOT Hachiya persimmons)

2 teaspoons baking soda

1/2 cup or 1 stick or 4 ounces butter, softened

1 2/3 cup sugar

2 eggs

2 teaspoons lemon juice

2 teaspoons vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 cup walnuts, chopped

3/4 cup raisins

Directions:

1. Preheat oven to 350 degrees.

2. Prepare 12-cup Bundt pan by spraying it with baking spray or greasing and flouring the pan. (My favorite Bundt pans are Nordic Ware and my favorite baking spray is Bak-Klene brand)

3. Fruit: In a medium bowl, mix the chopped fuyu persimmons with 2 teaspoons baking soda. Set aside.

4. Dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cloves, cinnamon and nutmeg.

5. Using a mixer with paddle attachment, cream butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, lemon juice, and vanilla. Beat until fluffy.

6. With the mixer on slow speed, add the fruit mixture into the batter. 

7. On slow speed, add the flour mixture and mix just until blended. It's okay if it's not fully blended as you'll fold the last ingredients next. 

8. Fold in the walnuts and raisins. The batter will be thick.

9. Pour batter into Bundt pan. Smooth the top.

10. Bake for 55-60 minutes until the toothpick inserted comes out clean. 

11. Cool in the Bundt pan for 15 minutes then invert onto cooling rack and let cool. 

Crisp Persimmon Pie (Sunset Magazine)

Crisp Persimmon Galette

Crisp Persimmon Pie is from a great West Coast magazine, Sunset Magazine and can be found here.

The recipe calls for a double crust, but I only had one and made a galette instead. Next time, I'm definitely going with a double crust or a crumb topping. I think cooking the persimmons dampens their vibrant color so much that it makes them almost unappetizing (I did try some powdered sugar on it). Very tasty, but not sexy like a open blueberry pie...so I'll go for a cover next time.

The recipe calls for 2 1/2 pounds of fuyu persimmons. Yum!

Okay, I'll admit it. I used a Pillsbury pie crust! I just didn't have time to make the crust and chill it. The fruit mixture includes lemon juice, zest, cinnamon, sugar and tapioca. I probably won't use the tapioca again because some of the little balls didn't dissolve. Next time, I'll use flour instead. Persimmons aren't that high in water content (unlike apples) so you don't need much.

I did a post about fuyu persimmons here. Be sure to try some this fall - recipe here!