​When persimmons  are in season our local papers are full of recipes from pudding cake, nutted persimmons, sweet potatoes with persimmons, to persimmon chutney. I have made most of them but I'm leaving for Germany on Wednesday. I will freeze some of my ripe persimmons and hope that the ones that are not ripe will last until I return. Back to my persimmon bread, it is loved and shared with all my friends, especially those who supply me with persimmons. The different spices give it a wonderful flavor. I baked it a couple of days ago and still enjoying it, even though I forgot to add sugar. Oops or a blessing, I don't know? All my friends and even my husband who has a distinct sweet tooth enjoyed the sugarless version. I realized my mistake when I put the bread in the in the oven and sprinkled some sugar over them. I recommend you add ½ to 1 cup of sugar even though the persimmons and raisin add a natural sweetness.  I also like baking them in small cake forms because they freeze well and make nice gifts. You can bake them in a regular rectangular bread form. 

Here in California we are blessed with persimmons this time of the year. Originally cultivated in Japan and China for centuries, this fruit now is grown in Italy and other Mediterranean countries and here in the USA. I fell in love with them when I moved to California. They are tasty, fun to eat, and an excellent source of vitamins and minerals. I can bore you with all the nutritional facts but believe me these lovely bright orange colored fruits are loaded with all sorts of good stuff like anti-oxidants, minerals, you name it,  and they taste fantastic. Persimmon season runs from November to February and it is not difficult to find somebody with a tree that is willing to share the bounty.  I have several friends who always share with me.  There are several varieties, in this recipe I'm using the acorn-shaped  Hachiya persimmons. The Hachiya needs to be eaten when they are soft as jelly, otherwise you encounter a bitter, pucker-your-mouth effect.  I usually get them when they are hard and I put them on a plate to ripen. It makes me happy when I share my home with them. I use them in smoothies or just purée them with a banana and a little lemon juice and end up with a healthy and tasty treat. Once ripened the Hayicha has a short shelf life, but they are easy to freeze by peeling and blending them  in a food processor or blender with lemon juice. You will loose the beautiful orange color. I also like the smaller, rounder Fuyu persimmon which can be eaten when they feel like a hard peach. I slice them and put them in salads.

A cookie you can't resist ​

This is definitely a pie for chocolate lovers and the crust tastes like a shortbread cookie. I found the recipe in a German magazine years ago, although the original recipe had twice the amount of butter. This recipe is a keeper and I am going to use this crust in other dessert recipes. Add the chocolate filling and the nutty egg white topping and you will have a dessert you can’t resist. The pie can be kept for several days, so you can bake it ahead of time (great for the upcoming holidays). I'm thinking of baking this recipe in individual pie tins for gifts. Being the hazelnut lover that I am, I'll try using hazelnuts instead of walnuts. And maybe I'll add caramel or Nutella too, although that might be going over the top. ​

These rolls can be filled with any ingredients you choose. I often use hummus instead of a cream cheese spread—or I make them with egg salad—or cheese with salami or ham. Roasted peppers, grated carrots, and chopped olives go well with hummus—and mayonnaise (or any other spread) will keep the rolls together.  My friends have requested these rolls for years and they are easy to transport. They always make a satisfying and filling appetizer. ​

These rolls are  not difficult and you can do them in no time. The rolling part is a little tricky but since they are being cut into slices a little goof up is fine. The trick is to roll them tightly making sure you incorporate the ingredients by pushing them into the bread as you roll it. 
Years ago I used to be able to buy Armenian cracker bread at a local delicatessen. This bread is like a giant cracker. It is no longer available and I now use lavash bread which I buy at Trader Joe's. You can also find them at Whole Foods. There are six rectangular pieces to a package and it comes in a whole wheat version that I prefer. For this blog I used two rolls which makes about twenty 1/2 inch thick sandwiches. Spread the cream cheese evenly in a thin layer on the light side of the lavish bread. Put about four ounces of lox on top of the cheese spread. Add one half of an avocado thinly sliced over the salmon,  add about 1/2 a cup of thinly sliced cucumbers and 1/4 a cup of  thinly sliced red onions. Leaving 1/2 inch on the longer side of the bread with only the spread  will make it easier to roll.  Season with salt and  pepper. Top with about 1 cup of  lettuce and press everything down. Begin rolling the bread at the longer side (think sushi).  Push the ingredients into the bread as you roll it.  Wrap the roll in Saran wrap and store in the fridge for several hours. When ready to serve cut the roll into 1/2 inch pieces and arrange them on a platter.  Decorate with cherry tomatoes and olives. I have made these many times using different ingredients. For an upcoming wedding I will make them with humus because the bride is lactose intolerant. ​