This time next week the mr and I will be on our jolly (the word jolly is way underused) journey through the hill of the Irish countryside. I am getting a bit nervous. First off, we have yet to book a single b and b (we are air bnb-ing it the whole time.) We still haven't reserved a car, have just starting looking at baggage requirements and have no clue how we are getting home from the airport. But we did print out the plane tickets last night, so that's something!! I make it sound like we have been slacking, but it really isn't our fault (most of it). We have most of the stuff we need to book ready to pay for, but our credit card we ordered for this trip was lost in the mail and we can't book anything without it. Aagh! But hopefully the new one will be in the mailbox today and we can get on our way to planning the best trip ever
With the trip getting so close, my mind is doing this weird thing where it doesn't want to research things anymore. It is sick of looking up attractions or prices of this, or how to translate that. I have done all the research that I can handle and am mentally tired. I just want to chill on the internet stuff and spend the rest of this week cleaning the house and baking things until we leave. You know, smash in as much domestic things as I can.
So clean I do and bake things I am. The other day I bought 4 beautiful vanilla persimmons (yeah persimmons!) and instead of hoarding them all to my face, I baked a little persimmon cornbread concoction for the mr(he doesn't get excited about fresh persimmon like I do) This way he gets in on some of the persimmon action and I don't feel as guilty about buying 4 persimmons.
Dense, moist on the inside, crispy on the outside. A nice sweet maple glazed layer of soft persimmon nicely layered on top to take it to the next level .This bread, it's and all sorts of good. It hugs the boarder of a bread and cake. but still makes a great side to a big bowl of squash soup, black bean chili, or whatever. The mr, he ate a piece for a snack after I made it, then a chunk with his dinner, a little slice for late night snacking and then a piece for breakfast. I might just make him a lunch situation with the rest of it for him today. And then it will be gone.. whoa. I guess that means it perfect for anytime and it's just that good.
I am that good. But we can talk about me later, for now, the cornbread.
The stuff. A persimmon, some white whole wheat flour, yellow cornmeal, baking soda and powder and salt. Maple syrup, melted earth balance, and some soy milk are going in too.
Start by preheating the oven and then thinly slicing the persimmon into the prettiest little rounds
And now whisk together all the dry stuff in a big bowl then dump in all the wet stuff.
Mix it all together until full just incorporated. (don't over mix.)
Grease a 9 inch pan (can use a 9 inch square) and coat the grease with cornmeal.
Spread the mixture in the pan then layer the top with the sliced persimmon.
Now stick it into the oven.
After about 25 minutes, the cake is just about done. Remove it from the oven and quickly brush the top with maple syrup then stick it back into the oven to finish baking.
And when the bread is completely baked, the persimmons nice and soft and glimmering, remove from the oven and sit on a rack to let cool.
And when you can't wait any longer..... cut yourself a big piece
Along with a cup of coffee.....
Nothing to worry about here.
Have a great day.. Wish me luck!
Persimmon Maple Cornbread
make a 9 inch round bread cake
- 1 cup white wheat flour
- 1 cup yellow or white corn meal
- 1/3 cup melted earth balance
- 1/4 cup maple syrup plus about 2 tablespoons more for brushing the top of bread
- 1 1/2 cups soy milk
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 tablespoon apple cider vinegar
- pinch of salt
- 1 large ripe but firm vanilla or fuyu persimmon (If you have smaller ones, you might need 2)
Preheat oven to 375
First off, slice the persimmon into really thin slices.
Next, combine the flour, the cornmeal, baking soda powder, ans the salt into a large bowl and whisk together. Add in the maple syrup, the soy milk, the melted earth balance and the apple cider vinegar. Mix together until just combined. Dumb the batter into to a greased and cornflour coated 9 inch cake pan and layer persimmon slices on top, starting with the outer edge and layering inward (or whatever way you want to)
Place bread into oven and bake for about 25 minutes or until the cornbread has risen and is starting to brown, but could use a few more minutes. Take cake out and brush the persimmons with maple syrup. Place back into over to bake for another 8-10 minutes or until the cornbread is completely cooked.(tester comes out clean)
Remove from oven and let cool in pan on a wire rack
Slice, serve, and eat.