Autumn Season ... almost pass

I have so many reason to love Autumn Season , one of the reason that I can find Persimmon fruits almost in every Asian Store everywhere I go.  My husband just like Hachiya Persimmon which take time to be able to eat, must be completely ripened before consumption  When they are ready the fruit is become soft and very sweet ..   But for me, I love both of the type of persimmon, Hachiya and Fuyu.   Fuyu doesn't need to be soft or ripened to be eat, just thin sliced and eat like that.. the taste is so good and crunchy. 

I kept some of hachiya persimmon and wait until very soft to make this delicious Persimmon Cake or I say 'bread' since similar to Banana Bread !!   Don't be surprise with amount of sugar has been used in this recipe, the sugar will produce a moister and sweeter bread  

My daughter loves to eat this bread for breakfast with butter .. even after come back home from school she will ask for more .  I think is ok, since she is helping me alot rake the leaves in the backyard ^_^

The recipe slightly adapted from David Lebovitz 

Persimmon Bread

Two 9-inch (23cm) Loaves

Ingredients :

• 3 1/2 cups sifted flour
• 1 1/2 tsp salt
• 2 tsp baking soda
• 1 teaspoon ground nutmeg
• 2 to 2½ cups sugar
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup Cognac, bourbon or whiskey - I used vanilla 
• 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350ºF (180ºC) degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Modern Maple Quilt

One of an autumn quilt theme that I manage to make this year finally is here , it has been in my bucket list for so long .. just realize how fun block I can make everyday, until my head spin again... should I or should I not do hand quilting ? off course the last choice always win !!   Hand Quilting , off course ...  is like relaxing therapy to me .  There is so many empty (negative) space in this quilt which I happy to add 'maple leaf' hand stitches pattern to add durability to this quilt.

The Quilt finish is 57 x 67 inches which is a perfect size for cuddle - for hand quilting I used a pumpkin color Egyptian Cotton Thread 

Have a wonderful Autumn , friends..

Torshi Makhloot - Mixed Vegetable Pickle

Our small garden doing well so far, we be able to picked some fresh vegetable in many day, that give me chance to make some pickle during summer time and save for winter.  Some persian pickle that I like is mixed vegetable pickle - well, pretty much use vegetable that you like and the pickle is ready in short time compare to garlic / torshi pickle. 

Torshi Makhloot - Mixed Vegetable Pickle 

Recipe from beloved blogger : Azita - Turmeric & Saffron 

Ingredients:

3 large carrots, washed, peeled, lightly steamed, finely chopped or shredded 

3 medium red or white onions, peeled and finely diced

2 medium eggplant, peeled and diced

2 large cucumbers, peeled and finely chopped

2 green bell peppers, washed, cleaned and diced 

1 small cauliflower, washed, finely chopped

1 small head of celery, washed and finely chopped

1/2 cup shredded white cabbage

1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped

2 tablespoons of the following fresh herbs chopped or dried (tarragon, mint, basil)

2 tablespoons dried lime powder 

2 tablespoons crushed angelica 

2 tablespoons nigella seeds 

2 tablespoon fennel seeds 

2 tablespoons coriander seeds 

6-7 garlic cloves, finely chopped

4-5 tablespoons salt

2 red hot peppers, dried or fresh, chopped

2 teaspoons turmeric powder

5-7 cups white vinegar

Method:

1. Salt the eggplants and either bake them in a preheated 350 degrees Fahrenheit oven for 25- 30 minutes or cook them with 1/2 cup of vinegar over medium-low heat for 15 minutes. Set aside to cool.
2. All the herbs and vegetables must be completely dried before mixing them together. Spread out the washed herbs on a table cloth for several hours to dry.
3. In a large mixing bowl combine all ingredients and mix well.
4. Using a wooden spoon pack pickles in clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed.
5. Sprinkle a teaspoon of salt into each jar before closing the lid tightly.
6. Store in a cool dry place for at least 2 weeks before serving.  

Enjoy!