It’s breakfast… for dinner!
I bought the persimmons a few weeks ago, but they weren’t ripe at all… bright yellow and rock hard. When they’re ripe, they soften , turn red/orange and smell sweet. It’s a really interesting fruit– almost like an apricot crossed with a tomato… that likes to act like an apple when heated up. Still with me?
First things first: peel the persimmons, get rid of the seeds and cut into even wedges. I added some cinnamon, ginger, rosemary and bacon to these, and baked everything for about 20 minutes. Two cool things happened: the bacon bits let out just enough fat to keep the fruit from sticking, and the persimmon juice candied the bacon. You’re welcome!
Meanwhile, I got the pancake batter mixed, sweetened it with buckwheat honey (which tastes a lot like molasses) and threw in some goat cheese for variety. This is Craving Mad after all!
Cook the pancakes fully on both sides, serve them with the persimmons, and finish it off with some yoghurt mixed with more buckwheat honey. That’s it!
Now, for some new developments: I’m going to put CM on ice for a little while so that I can focus on ways to reinvent it, work on some new ideas, and put more time into all of the big life changes that are heading our way. But I’m not done yet! I’m going to bring new things to the blog through the end of the year, and after that, the blog still be online– just less active.
It’s too early to get sentimental, though– you know what’s next!
4 Persimmons, peeled
2 Cups Flour
4 Strips of bacon, minced
1 Cup Milk
2 Tbs Goat Cheese
2 Tbs Buckwheat Honey
2 Tbs Butter
2 Tsp Cinnamon
1 Tsp Brown Sugar
1 Tsp Dried Rosemary
1 Tsp Cider Vinegar
1 Tsp Ginger Powder
1 Tsp Baking Powder
1/2 Tsp Salt
- Peel and core the persimmons, then season lightly with cinnamon, brown sugar, ginger powder. Transfer to a heavy pot with the rosemary and bacon. Bake for at least 20 minutes at 400 degrees. Keep warm.
- Combine flour, goat cheese, eggs, butter, milk, cider vinegar, and whisk until smooth. Add honey, and salt.
- Cook the pancakes on a griddle or frying pan until brown on both sides. Meanwhile, whisk buckwheat honey into yogurt to taste.
- Plate and serve with the roasted persimmons.