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Showing posts with label autumn. Show all posts
Showing posts with label autumn. Show all posts

Monday, October 12, 2020

Persimmon Cinnamon Rolls


 

These are fabulous. You want these. You want them in your mouth, right now. These persimmon cinnamon rolls - or per-cinnamon rolls, if you will - are an excellent application of this beautiful fall fruit. I don't think it gets enough credit, but I'll talk about why I think that a little later... For now? Let's get to the recipe!

Per-cinnamon rolls

Dough

  • 400 g all-purpose flour
  • 5 g dry active yeast
  • 125 g sourdough starter
  • 150 g sugar
  • 30 g coconut milk powder
  • 200 g warm water, a little warmer than body temperature
  • 2 eggs
Filling
  • 1 cup persimmon puree
  • 2 tsp dried spiceberry bush berries, crushed
  • A few grinds of white pepper
  • 1 tsp vanilla extract
  • 1/2 c brown sugar
  • A fat pinch of salt
  • 2 Tbsp cinnamon 
Icing
  • 2 oz vegan butter substitute
    • I really love Earth Balance, or Miyoko's brand!
  • 6 oz vegan cream cheese
  • 1/3 c persimmon puree
  • Powdered sugar, as needed
    • Mine took about a cup and a half to get the right consistency
The night before...
Start by combining all of your dough ingredients, except for the eggs and salt, into the bowl of a standing mixer fitted with a hook attachment. Stir to combine and only to combine, which shouldn't take more than ten or eleven turns. Set a timer for 10 minutes and let everything sit together until the time has passed. When the timer goes, off, add your eggs and salt, and turn on your mixer to a low stir. Let this stir for about 5 minutes! Next, turn the speed up to medium and let stir for about 2 or 3 minutes, or until the dough is incomparably silky and smooth. 

Oil up a large plastic Tupperware container or a good-sized clean bowl that you can seal well with clingfilm. Turn your dough into this container, seal shut tight, and then let sit out for about 30 minutes, or until you can clearly see or smell that the yeast is working in your dough, though it should be noted that you shouldn't keep it out for longer than 45 minutes. While you're waiting, let's get you to prepare our cinnamon roll filling by simply combining everything with a whisk and storing in a large piping bag overnight with your dough. A ziploc plastic bag is fine, too!

Pop this gorgeous dough into the fridge and let sit overnight! It's important to note that if you want to have cinnamon rolls for breakfast, you must wake up early to do so, at least a couple of hours before everyone else eats breakfast to be safe. If you just want them as a morning snack, then wake up at your normal time and do this at your leisure. Shall we take this break to talk about persimmons?




First of all, I should tell you that I personally believe that they do not get hardly enough credit as a fall fruit. They possess a wonderfully sweet and complex flavor with a most-pleasant tang to finish. They're hard as rocks when they're unripe, but when they are ready they get almost squishy. I suppose you could describe their taste to be somewhere between a banana and a date, with an almost citrus-like tang to finish. They almost taste, to me, like good pie filling that's already been sugared and spiced. 

Second, I think it's only fair to warn you that they can be a little hard to find, but with local farmers and the local CSAs being so amazing, you're likely to find at least one or two folk growing them. Wild persimmons are the kind that I got, and although they were incredibly, especially delicious, they were quite small and rather labor intensive. If you can, don't get the wild kind, unless your plan is to dry them and have them in a tea blend. If you've already gotten your hands on wild persimmons, here's how to clean and process them:

Simply take them all in a bowl and let them come up to room temperature. Then, pour boiling water over them and let them sit until the water is cool enough to stick your hand in, remove and crack open the peel, one by one, before pressing the entire fruit into a fine mesh strainer. I like a good tamis, but if you have a food mill on hand then that'll do just fine! I put all of my puree, along with some of my skin, into my blender before pressing it through my tamis strainer once more. I think it's only fair to tell you that it did take me the better part of my afternoon.

Is it the next morning, yet? Are you ready to roll some stuff out? Let's do it! Just so you know, if you want to have this for breakfast, you should wake up a couple of hours before you are ready to bake and turn on the oven. If you work from home, and time doesn't matter anymore, just get up and go! Preheat your oven to 325 degrees F and let's get ready.

Flour a surface generously, and that includes your hands! Turn your now-risen dough out onto your chosen surface, be it your counter or a marble slab, and roll out to an even rectangle that's about a quarter-inch thick. Take your filling and simply pipe it in lines all across your dough, and spread evenly with a spatula. The piping bag isn't absolutely required, but it does make it a little easier on you when it comes to even distribution. 

Roll up your dough, nice and tight, and pinch the sealing ends hard when it comes around to the end. Roll over on the seal side to let the weight help you out when cutting. I personally like to slice mine so that they stand up to be about 2 inches tall, and with this recipe, that method yields 15 rolls. Ultimately, if you're a bit of a novice, all you should really do is evenly slice them with a serrated knife and leave to proof on a sheet pan lined with either parchment or a silpat mat. An easy thing to do is to simply cut your whole roll in half, then in half again, then in half again...and voila! You have a whole tray of cinnamon rolls!





Next, arrange all of these on your chosen tray so that there's a decent amount of space between each one. This yielded 15 rolls for me, so I arranged it ina 3 x 5 on my half-sheet pan, sprinkled generously with flour, and then gently laid plastic wrap over the top while I preheated my oven to 325 degrees F. I usually set my rolls next to the stove and rotate them every 15 minutes or so, until they've doubled in size. You might as well make your icing while you're waiting!

Bake at 325 for about 20 minutes, or until golden-brown and delicious. Let them cool for about 5 minutes in the rack, and while your rolls are still warm, dollop over your gorgeous persimmon cream cheese frosting. 

And there you have it! You've just made incredible cinnamon rolls with a gorgeous autumnal twist. Not only are they delicious, but they have a beautifully gentle orange color that's perfect for fall. They're tasty with a hint of the date-like flavor of the persimmons, that is at once comforting and bright...and it all spells magic. 

Thanks so much for reading, today! Happy cooking and happy eating!






Wednesday, October 14, 2015

Beer Gelato



October is in full swing, and I could not feel happier about it! I am ready for the new year.

What's that? Oh, right, let me explain...

To Pagans/Wiccans/Witches, October is the last month of the Wheel of the Year, which is our calendar. The end of October is called Samhain(pronounced SOW-wehn), the night of the year in which the veil between this world and the next is the thinnest, and you can pass through and cross over. This is a time for honoring your ancestors, the last harvest, and the end of the year.

What's that got to do with beer?

Oktoberfest is upon us, too, and nothing says October like beer, cider, apples, pumpkins, and lots of sausages as you snuggle up in scarves and rake the leaves. I love ice cream, gelato, sorbets...any sort of churned frozen dessert, really! Here's how to make my Beer Gelato, made infamous by FoodieChats and  Rogue Ales & Spirits.



Beer Gelato
  • A scant 3 cups Oktoberfest(your favorite brand) beer
  • 5 dried apricots(you can usually find this in the bulk section of most grocery stores)
  • 6 allspice berries
  • 1 cup dark brown sugar, tightly packed
  • 2 cups heavy cream
  • 7 egg yolks, room temperature
  • 3/4 tsp salt
  • 1 1/2 tsp vanilla extract
Combine 1/4 cup of the sugar, the beer, apricots, and allspice in a saucepot and bring to a boil. Reduce the heat to a low simmer and let it cook down. 

Meanwhile, whisk together the remaining sugar and salt with the egg yolks. Whisk slowly, at first, just to combine it all, and then start whipping, by hand. You basically just want a smooth-looking custard. It'll look dark and you won't be able to tell if the eggs are lemon-colored after whipping, but just look for a nice, smooth, uniform custard. You're not looking to get air into it, just make it smooth.

After about 10 minutes of reducing, you should have about 2 cups of liquid left. Fish out the allspice berries and pop your apricots in the pitcher of your blender with about a cup of your beer reduction. Blend on low to make a smooth sort of apricot cream and slowly add in your warm beer in a trickle. When that's entirely incorporated, scrape all ingredients into your saucepot and whisk over a low, gentle flame until it thickens, just ever-so-slightly. If you have a thermometer, you'll want it to get to 175 degrees F/79 degrees C.

When ready, strain into a container and pop into the freezer to cool. You can also set up an ice bath for your container for even faster cooling...but your custard must cool entirely before churning. When you do churn, let your ice cream machine make it to about 5 minutes before you're done, and then turn off the chilling part of the unit and just let it turn for awhile. This will make cleanup for you much easier and yield a nicer mouthfeel.

You can enjoy this now, or set it in the freezer for a little while longer to set up enough to scoop. I personally like it a little more chilled, so I can scoop it and sandwich it between cookies, or perhaps just on a cone. If you like it a little softer, like my parents do, go ahead and have some now.

You can also blend this stuff with some milk to make a beer milkshake...or maybe make a beer float with some more Oktoberfest and some of this? Have fun with it. It's yours, now.
A photo posted by Kolika (@wannabgourmande) on
Thanks so much to Rogue Ales and Spirits for the blog request, and to FoodieChats, of course!

Happy cooking and happy eating!