Friday, November 23, 2012

Meat-Free Friday–the post-Thanksgiving edition!

It’s the day after Thanksgiving, and you still have LOTS of leftovers.  There will be no experimenting with meat-free recipes.  So instead, today I’m posting a terrific seasonal recipe for persimmon bread that you can pair with some hard-boiled eggs and a fruit saladpersimmons for a delicious holiday weekend breakfast (yes Thom, I know breakfast breads are always meatless!).  For this bread, I’ve adapted a David Lebovitz recipe that he adapted from Beard on Bread.  Photo is also from David Lebovitz.  Make lots of this bread – it freezes well!  Have a great holiday weekend!

3 1/2 cups flour
1 tsp salt
2 tsp baking soda
1 tsp ground nutmeg
2 1/2 cups sugar
1 cup melted unsalted butter, cooled to room temperature
4 eggs, beaten
1 cup orange juice
2 cups crushed persimmons (Scoop the fruit out of very ripe persimmons and smash them with a potato masher on a cutting board.  If your persimmons are still pretty hard, put them in the freezer for a day or two and then thaw – they’ll be soft and ready to mash)
2 cups walnut pieces
2 cups raisins

1)  Grease two loaf pans.  Preheat oven to 350.
2)  Sift together the first five ingredients in a large bowl
3)  Make a well in the center of the dry ingredients and add butter, eggs, orange juice, and persimmons.  Stir well.
4)  Add in nuts and raisins and stir again.
5)   Bake 1 hour, or until a knife inserted in the center comes out clean.

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