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Spanish Persimon Halloween supper club in pictures and recipes

November 2, 2019 Leave a Comment Filed Under: Food, Halloween, London, Recipes, Spain, Supper clubs

  • halloween persimon supper club pic: Kerstin rodgers/msmarmitelover.com

Yes you read that right, it’s persimon with one ‘m’, rather than two, because they come from a Spanish farm near Valencia. Persimons are also known as Sharon fruit or kaki fruit, and come in two types: astringent and non-astringent. You can eat both types raw, like apples. These persimons are non-astringent so look out for them in the shops, they are in season from October to January and perfect for halloween.

I’ve spent the last three weeks playing with persimons, pushing the envelope as to what I can achieve with this ingredient. See the menu, pictures and recipes below for ideas.

Being Halloween, I had no idea when the bell rang if it was guests or Trick or Treaters! I had a gourd full of sweets to give away near the door.

  • Persimon leather rolled into pinwheels with goat’s cheese, bergamot zest and mint
  • spanish persimon supperclub pic: Kerstin rodgers/msmarmitelover.com

Menu

Pink cava with persimon slices

Persimon pani puri with persimon and tamarind water

Persimon fruit leather, goat’s cheese, bergamot pinwheels

Pumpkin and persimon soup with persimon bread

Roast hake with persimon and avocado salsa

Stuffed baked persimons with matcha sushi rice, salted kumquats and pistachios (V)

Baked camembert stuffed with persimons, served with sourdough seeded crispbread

Persimon fruit cheese

Persimon pudding

Crema Catalana with persimon

Persimon pavlova

  • Sliced thinly and dried, persimons make great dried snacks
  • spanish persimon supper club pic: Kerstin rodgers/msmarmitelover.com
    Les girls dressed up
  • Baked camembert stuffed with persimon
  • Persimon supper club pic: Kerstin rodgers/msmarmitelover.com baked camembert with persimon
    Persimon bread
  • persimon supperclub pic: Kerstin rodgers/msmarmitelover.com
  • Persimon Pav
  • spanish persimon supperclub halloween pic: Kerstin rodgers/msmarmitelover.com
    Flexible front of house Charles who also works as a pole dancer
Print

Persimon Catalan cream

The journey from creme caramel, to crema catalana to creme brulee isn't far. The sugar you use makes an enormous difference to flavour. Here I used organic sugar cane sugar, which looks like palm sugar and has a toffee-like flavour. When making a burnt cream, you will use plenty of egg yolks. Save the whites to make a pavlova.
Do not be tempted to bake these at a higher temperature, you risk the mixture curdling.
Course Dessert
Cuisine Spanish
Keyword Persimon
Serves 5

Ingredients

  • 225 g double cream
  • 1 tbsp vanilla paste
  • 50g palm sugar/natural cane sugar/light brown sugar/demerara
  • 60 g (3 or 4) egg yolks
  • pinch sea salt
  • 50 g persimon puree

Instructions

  • Put the cream and the vanilla in a saucepan and simmer until steaming.
  • Whisk the egg yolks and sugar together until pale and fluffy.
  • Carefully 'temper' the cream mixture into the egg yolks by adding a little, then adding the rest, whisking all the time. Pour back into the pan and continue to stir until you can draw a line in the custard on the spoon.
  • Preheat the oven to 120ºC.
  • Add the persimon and salt to the mixture.
  • Pour the mixture into the ramekins in the baking tray. Boil a kettle.
  • Fill the baking tray until halfway up the ramekins with hot water.
  • Bake for 40 minutes. Remove from the oven and leave to cool. Place in the fridge overnight.
  • Place a fan of persimon fruit on top and serve.
Print

Persimon salsa

I love salsas of all descriptions. Apart from the usual tomato and onion, it's nice to vary it up with using mango or in this case, persimon. The sweet, the sour, the salt is so good with fish.
Course Salsa, Sauce
Cuisine Mexican
Keyword Persimon, Salsa

Ingredients

  • 1 persimon, skinned, not too ripe, diced
  • 1 avocado, ripe, diced
  • 2 spring onions, finely chopped
  • 1 or 2 jalapenos, roasted, skinned, seeded and diced
  • 2 limes, juice of
  • 1 tsp sea salt or to taste

Instructions

  • Prep all the ingredients and mix together. Chill until using.
  • Baked stuffed persimons with matcha rice, salted kumquats, pistachios
  • spanish persimon supperclub pic: Kerstin rodgers/msmarmitelover.com
    Persimon fruit leather
Print

Stuffed persimons

Course Mains, Starters
Cuisine Vegetarian
Keyword Kaki fruit, Persimmons, Persimons, Sharon fruit
Serves 5

Ingredients

  • 5 persimons, not too ripe
  • 100 g sushi rice
  • 2 tbsp matcha green tea, finely ground
  • 400 ml vegetable stock for the rice
  • 3 salted kumquats or lemons, finely chopped
  • 100 g halloumi, diced
  • 50 g pistachios or pine nuts
  • olive oil for roasting

Instructions

  • Cut the lid off the persimon and set aside. Scoop out the insides.
  • Make the rice by mixing the rice, green tea and vegetable stock and cooking in a rice steamer or on the stove top.
  • Preheat the oven to 180ºC
  • When the rice is cooked, mix with the salted citrus, halloumi and nuts.
  • Stuff the persimons with the rice mixture. Place in the baking tin and place the persimon 'hats' on top like lids.
  • Brush with olive oil.
  • Bake for 45 minutes and serve hot
  • Southern style persimon pudding
  • Spanish persimon supperclub pic: Kerstin rodgers/msmarmitelover.com
Print

Persimon pudding

This is from the southern states of America where they grow persimon trees. It's so easy to make and rather delicious. The pulpy persimon lends itself easily to pudding.
Adapted from Little Sweet Baker's Recipe(https://www.littlesweetbaker.com/persimmon-pudding-cake-6/)
Course Dessert, Pudding, Teatime
Cuisine American
Keyword Dessert, Kaki fruit, Persimmons, Persimon, Sharon fruit
Serves 10

Ingredients

  • 5 persimons, skinned and blended
  • 60 g salted butter
  • 2 large eggs
  • 1 tsp vanilla paste
  • 200 g light brown sugar
  • 200 ml maple syrup or sugar
  • 250 g plain flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tbsp ground cinnamon
  • handful pistachio nibs

Instructions

  • Preheat the oven to 180ºC. Grease the baking tin with butter.
  • In a medium bowl, whisk together the fruit pulp, butter, eggs, sugar, maple syrup and vanilla. 
  • Mix flour, baking powder, salt and cinnamon into a large bowl. 
  • Slowly add the dry ingredients to the wet. Using a rubber spatula, scrape the mixture into the baking tin.
  • Bake for 30 to 45 minutes or until an inserted skewer comes out clean.
  • Sprinkle with pistachio nibs. Will last for a week.

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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