Skip to content

James Beard’s Amazing Persimmon Bread Recipe

Like most Americans, even French people aren’t so familiar with persimmons. They may see them at the market, look at their curiously, but don’t stop to buy any. Or if they do, they take them home, bite into an unripe one, make a face, and toss them out. One of my friends living north of San Francisco in Sonoma County had an enormous persimmon tree….

Continue reading...

Persimmon Margaritas

A few years ago, I had a fruit emergency. To you it might not seem that urgent, but it was springtime and I was finishing a book and needed to retest a recipe that called for persimmon puree, which I wanted to give it one last try before it went to the printer. Persimmons are fall fruits and it’s impossible to find them outside of their season. As…

Continue reading...

Holiday Recipes

In my recent winter newsletter, I sent out a list of some of my favorite recipes that are great candidates for the holidays. Here I compiled more recipes from the site for sweets and treats that I hope will make your holidays a little happier. Nibbles & Drinks The Best Holiday Nut and Pretzel Mix: This it the best snack I know of to go…

Continue reading...

Chocolate Persimmon Muffins

Often people aren’t sure what to do with persimmons. While Fuyu persimmons are eaten while crunchy and are good in fruit compotes and wintery salads, Hachiya persimmons are abruptly tannic when unripe and must be squishy soft before eaten. And if you’ve even tried an unripe one, you’ll know that I’m being kind when I say “abruptly.” Fully ripe, they’re quite sweet and even though…

Continue reading...

Ma Bûche is In the Weeds

There’s a phrase that’s used in restaurant kitchens, in the weeds, which means that basically, you’re sunk. It’s when the orders are coming up too fast and you’re behind, or that you’ve taken on more work than you can chew and you can’t keep up. A few weeks ago I volunteered to make a Bûche de Noël for the Christmas dessert. At the time, it…

Continue reading...

Gâteaux aux kakis

Since I write in English quite a bit better than I do in French, the blog and my recipes are in the language of Shakespeare. However I realize a portion of my readers aren’t native English speakers, yet tirelessly trudge through my writings sans complaint. This post is for you. I would venture to guess about 90%* of the recipes in print and on the…

Continue reading...

A

Get David's newsletter sent right to your Inbox!

15987

Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...