Ma Niche : dates

Come April and my search for chocolate-y recipes begin. When two family birthdays are aligned a week apart, this tends to happen. No ? My mother and my husband.... both big time foodies.. in particular chocolate lovers, celebrate their birthdays in April... so come April my search for everything chocolate-y peaks and sometimes leads me to boxes of chocolates and sometimes to cookbooks full of chocolate-y treats.... like The Ultimate Brownie Book ..

I got the brownie book from library the other day and the Passover Brownies were the first ones that I tried from it. The recipe is flourless and delivered the intense chocolate-y treat that it promised.. But I must warn you right away that these brownies are not fugdy. They are somewhat gooey... and if that is not your thing... then these might disappoint you a bit. At least my husband did not seem euphoric about them.. even though he found them difficult to resist...

Happy Monday !! How are you ? Around here, its been getting chillier even by the day. So the oven is on full time. well almost. and I have been baking and eating lots of breads, cookies and cakes. Also roasting a lot of root vegetables and loving it all. I am specially in love with this sinfully delicious Persimmon Bread... with Bourbon, walnuts, dates and the chilli flakes.. Yes chilli flakes. Do I see some brows frowning over that ? Oh please don't. It really is wonderful.

The original recipe is by James Beard. I found it in David Lebovitz blog, made an eggless version of it and spiced it a bit with red chilly flakes. I borrowed the idea of adding chilli flakes from a Turkish Persimmon Bread recipe and I am so glad I did. The Bourbon, the dates and the chilli flakes are such a riot of flavors.. and yet so rich and gorgeous. Ever since I made this bread, I have been looking for more sweet bread recipes where I can fit these flavors in. I have found some recipes... will soon let you know how they go.

This sweet bread is perfect for the season. Its great with tea as well as coffee. also great for pacifying the late afternoon or late night sugar craze (in case you like to give in to that sometimes). So if you are in the mood to indulge yourself bake this delicious Spiced Persimmon Bread with Bourdon Dates and Walnuts right away.. You'll love it !

Spiced Persimmon Bread with Bourbon Dates and Walnuts Minimally adapted from David Lebovitz
Preparation Time : 15 minutes Cooking Time: 60 minutes Yields: 1 9x5 inch loaf
Ingredients 1 3/4 cups all purpose flour 3/4 tsp salt 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp ground nutmeg 1 cup sugar 1/2 cup unsalted butter(1 stick of unsalted butter) 1/2 cup yogurt (as a substitute for 2 eggs) 1/3 cup Bourbon 1 cup persimmon puree (scooped out from 2 medium sized squishy-soft Hachiya persimmons) 1/3 cut walnuts, chopped 1 cup pitted dates, chopped 1/2 tsp red chilli flakes - Instructions Grease a 9x5 inch loaf pan and line the bottom with a piece of parchment paper. Preheat the oven to 375 degrees F. Sift together all the dry ingredients except sugar into a large mixing bowl and keep it aside. Melt the butter in a medium sized saucepan. Switching off the heat beat the sugar into the melted butter. Once the sugar has been well incorporated, beat in the yogurt, Bourbon and persimmon puree and beat till all the ingredients have been well incorporated. Make a well in the center of the sifted flour mixture. Pour in the liquid bourbon-persimmon puree mixture into the well, then add the chopped walnuts and dates and chilli flakes and using a wooden spoon mix everything well. Now pour the cake batter into the prepared loaf pan and bake in the preheat heated oven. After 25 minutes reduce the heat of the oven to 350 degrees F and continue baking for another 35-40 minutes till a skewer inserted in the center of the loaf comes out clean. Cool the loaf completely before slicing and enjoying.

Spiced Persimmon Bread with Bourbon Dates and Walnuts

Minimally adapted from David Lebovitz

Preparation Time : 15 minutes Cooking Time: 60 minutes Yields: 1 9x5 inch loaf

Ingredients

1 3/4 cups all purpose flour
3/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1 cup sugar
1/2 cup unsalted butter(1 stick of unsalted butter)
1/2 cup yogurt (as a substitute for 2 eggs)
1/3 cup Bourbon
1 cup persimmon puree (scooped out from 2 medium sized squishy-soft Hachiya persimmons)
1/3 cut walnuts, chopped
1 cup pitted dates, chopped
1/2 tsp red chilli flakes

Instructions

Grease a 9x5 inch loaf pan and line the bottom with a piece of parchment paper.
Preheat the oven to 375 degrees F.
Sift together all the dry ingredients except sugar into a large mixing bowl and keep it aside.
Melt the butter in a medium sized saucepan.
Switching off the heat beat the sugar into the melted butter.
Once the sugar has been well incorporated, beat in the yogurt, Bourbon and persimmon puree and beat till all the ingredients have been well incorporated.
Make a well in the center of the sifted flour mixture. Pour in the liquid bourbon-persimmon puree mixture into the well, then add the chopped walnuts and dates and chilli flakes and using a wooden spoon mix everything well.
Now pour the cake batter into the prepared loaf pan and bake in the preheat heated oven.
After 25 minutes reduce the heat of the oven to 350 degrees F and continue baking for another 35-40 minutes till a skewer inserted in the center of the loaf comes out clean.
Cool the loaf completely before slicing and enjoying.