Updated – We have teamed up with a San Francisco foodie who kindly shared her favorite Holidays dessert recipes. For sure, you have a pie or cake recipe inherited from your family but check those ones. They are amazing!
Persimmons Pumpkin Pie: Yes! Persimmons & pumpkin, an orange colored dream team together at last in this pie. If you live in persimmon territory you know ‘tis the season. Here in Northern California, farmers markets are overflowing with these beautiful orange fruits. And if you, or someone you know, has a persimmon tree you are probably overloaded with them right now. Here is one small recipe to help put a delicious dent in all that fruit. Click for the PDF Persimmon Pumpkin Pie
Caramelized Cranberry Upside Down Cake: ✓Pretty ✓Easy ✓Festive ✓Yum
This cake has it all. It’s a rustic hand-mixed cake and uses a cast-iron skillet for a cake pan. It’s easy to whip up and looks so pretty on your cake stand with its glistening caramelized cranberries. Click for the PDF Caramelized Cranberry Upside Down Cake
Walnut Bourbon Pie: This is similar to a pecan pie, but with walnuts… and bourbon. What’s not to love?
A word about walnuts: we happen to live in Northern California, where one can easily find fresh walnuts grown nearby. But if you live outside of walnut territory, please, please, please be careful in choosing your nuts…Click for the PDF Walnut Bourbon Pie
Quince Frangipane Tart: Quince is that old-fashioned forgotten fruit that looks like a mutant apple. Eaten raw it’s even more astringent & unpleasant than an unripe hachiya persimmon, but poach it until soft and you have a wonderful, complex, floral apple-or-pear-ish fruit with a luxuriously creamy texture. Pair it with almond-y frangipane and you’ve got a memorable dessert.
Get ready for a little project, because this recipe is a two-for, and you’ll need to start this at least one day in advance. Click for the PDF Quince Frangipane Tart