Persimmons, Part 2
So, today, i bake.
The persimmons were used to make jam, since i have been feeling cheap lately and didnt want to get all the ingredients required for persimmon cookies (i.e. flour and butter). The jam turned out watery, since i kind of guessed how to make it, and didn't have any pectin. So i think i'll use it to make:
5-SPICE APPLES POACHED IN PERSIMMON SYRUP
fuck yeah. i made that shit up. it'll work, i know it.
I also had a bunch of half-rotten bananas and key limes from the discount rack. These will be transformed into:
LEMON-LIME-GRAPEFRUIT TARTS
i made the citrus curd (curd is just an appalling way to say, like, cream, or pie filling or something) and it tastes pretty awesome, like the filling in the lemon tarts at Dufflet, a pastry shop in Toronto. So tangy. oh my.
and
BANANA POUNDCAKE CUPCAKES with BANANA GANACHE
haven't begun making these yet but i bought those fancy silver balls at a greek bakery on pape yesterday to decorate with. i got excited when i saw them there, so i requested a handful. the lady thought i was going to eat them like candy and advised against it as they are extremely hard and will break your molars in two. I said "oh no, i'm going to put them on stuff".
and
VEGAN BANANA BROWNIES
i make these often, but lately they haven't turned out very well, today included. I think it may be because the oven in my new place is really hot so i accidentally take them out before the centre is cooked, or because there is no god. iono.
I guess i should freeze half of this stuff.
The persimmons were used to make jam, since i have been feeling cheap lately and didnt want to get all the ingredients required for persimmon cookies (i.e. flour and butter). The jam turned out watery, since i kind of guessed how to make it, and didn't have any pectin. So i think i'll use it to make:
5-SPICE APPLES POACHED IN PERSIMMON SYRUP
fuck yeah. i made that shit up. it'll work, i know it.
I also had a bunch of half-rotten bananas and key limes from the discount rack. These will be transformed into:
LEMON-LIME-GRAPEFRUIT TARTS
i made the citrus curd (curd is just an appalling way to say, like, cream, or pie filling or something) and it tastes pretty awesome, like the filling in the lemon tarts at Dufflet, a pastry shop in Toronto. So tangy. oh my.
and
BANANA POUNDCAKE CUPCAKES with BANANA GANACHE
haven't begun making these yet but i bought those fancy silver balls at a greek bakery on pape yesterday to decorate with. i got excited when i saw them there, so i requested a handful. the lady thought i was going to eat them like candy and advised against it as they are extremely hard and will break your molars in two. I said "oh no, i'm going to put them on stuff".
and
VEGAN BANANA BROWNIES
i make these often, but lately they haven't turned out very well, today included. I think it may be because the oven in my new place is really hot so i accidentally take them out before the centre is cooked, or because there is no god. iono.
I guess i should freeze half of this stuff.