Persimmons - Un'tannin' by Frozen Method

Many people probably has already tried this "Freezing" method to "untannin" the astringent persimmons / HACHIYA persimmons.  Here is the result of my testing.
Both persimmons were FIRM unripe HACHIYA persimmons.
1.  One with peel
2.  One without
Both were washed and leaves were taken off but with stem.
Both were placed in the Freezer on the same day for supposed 24 hours freezing period.
Because I was busy, I left them frozen for several days.
According to a couple of sites, the freezing method would cause the "tannin" to disappear.
This is how they looked:  (double click on each image to view comments included.)

So what or how did they taste like?  That is the most important question.

First, it went down smooth, sweet, and yummy, but Alas! the after taste of the tannin showed up right away.  It was too good to be true.  Although the level of tannin were much much lower - let's say by 85% when compared to the raw form of the HACHIYA.  My mouth and throat felt the unpleasant 'drying' effect a bit.  Not enough to make you sick, but it took well over 30 minutes before it all went away.  If you have had a better experience than I did, please let me know.

Savory Pancake

My favorite fluffy Pancake is about 1" in height and about 6" round.  Pretty much like a cake.
The best recipe sometime happens when you are not really measuring quite so accurately with the measuring tools, but here is my best pancake from the pancake mix.  *I like to put 1 Tbsp of sugar when I am taking the pancake to the office.  This way, I won't need to dress the pancake with pancake syrup.

TOOLS:  6 inch frying pan, spatula, mixing spoon, measuring cup and spoon.

Ingredients:
1/2 Cup Krusteaz Buttermilk Pancake Mix (Plus 1 Tbsp & 1 tsp)
1 shake of grounded Cloves
2 shakes of grounded Herbs of Provence
1/4 Cup Milk
1 Tbsp Sugar
3 Tbsp of Butter for cooking.

Methods:
Mix all dry ingredients well. 
Pour milk in and mix gently.  It should be in medium thick consistency of the cake batter.
If it feels too watery, add the extra 1Tbsp of pancake.  Mix.  If it still feels liquidy, add 1 tsp more of the pancake mix.  The mixture should not be too thick, however.  If it becomes too thick, add 1 tsp of milk.  Stir, set aside
Over medium-low heat:
Heat up 6 inch Non-stick frying pan and melt 1 Tbsp of butter.
If using stainless steel frying pan, be sure to HEAT the frying pan well and all the way around, then put the butter in.
Move the butter around the pan to cover the entire bottom of the pan.  (Do not put pancake batter in the cold stainless steel frying pan.)
When the butter is melted and slightly bubbling, Pour the entire batter mixture in.
Move the pan a bit around to make sure the edges are bit brown and when the pan is shaken a bit, the batter moves around with the movement.
Turn the heat to low.
Splat two thin slices of butter on top of the raw surface of the pancake.
Turn the pancake over.
Cook till the bottom is light gold brown. - 2 min.
Serve with butter on the top with or without the Syrup.

Flaky Savory Biscuits with Cranberries

This is what I do to help myself with the breakfast.
Prep time: a Night before - 15 min. 
Prep time in the morning--1 hour before leaving for work: Give yourself 10 min to prep 30 min to bake.

Enjoy!

Persimmon Chocolate Chip Butter Cookie Cups

*This is candy like cookies that keep well.  Warm in Microwave before serving to soften a tad bit.  Great with afternoon tea or milk.

Serves: 6    *the remaining batter is used to make Cookies - see Persimmon Chocolate Chip Butter Cookies.

Bake at 400'F
Ingredients:
1 stick Unsalted Butter, Soft
1/2 Cup Brown Sugar
1/2 Cup Granualted Sugar
1-1/4 Cup All-Purpose Flour
Pinch of Kosher Salt
1 tsp Vanilla Extract
2 pinches of Cardamom, grounded
1 pinch of Cloves, grounded
1/2 Cup Guittard Real Milk Chocolate Chips
1 Cup Dehydrated Persimmons - Chopped

Method(s):
Cream Butter slightly, but not fluffy.  Add Brown sugar and sugar.  Beat together just to mix.
Add rest of the ingredients listed and mix with hand.
Press into Muffin Top pan.
Bake at 400'F for 8 min - 10 min.
Cool.
Serve.
Keep in air tight container.
Serve warm - microwave the cookie cup for 10 sec. Serve with Tea or Milk.
Variation:  Add 1 well Beaten Egg.  This will make the soft cookies.  Chopped up persimmons are mixed with batter mixture. 
Press into Muffin Top baking pan and baked at 400'F.  Bake - 8 to 10 min.

Persimmon Chocolate Chip Butter Cookies with Cardamom

This is the Persimmon Chocolate Chip Butter Cookies with Cardamom that you make from the rest of the cookie batter from the Persimmon Chocolate Chip Butter Cookie Cups.  There are cloves and cardamom in this recipe.  I seem to have become allergic to the new group of ground "Cinnamon" that showed up in the market ever since my jar of ground cinnamon got used up.  Not sure why but according to some information I gathered, the "Saigon Cinnamon" is different from the regular "Ceylon Cinnamon".  Since none of the manufacturer has identified their Cinnamon as which - Ceylon or Cassia Cinnamon on the label, unless you call, I assume that they have gone cheap and is using Saigon Cinnamon/Cassia Cinnamon instead.  That's where I am finding trouble because after eating baked goods with "cinnamon", my mouth gets puffy.  Here is a link where you can see the difference: http://www.ceylon-cinnamon.com/Identify-Cinnamon.htm

And a warning I just found out about "Coumarin" that's found in the "cassia" family Cinnamon. http://www.bfr.bund.de/cd/8487 Whether these are reliable source or not, they are talking about it. Because my mouth has been responding differently in the last 6 months to anything with Cinnamon, I am being cautious abou it.  So, I decided to test with Cloves and Cardamom and find them very tasty with dehydrated Persimmons.

From the rest of the batter left from making Persimmon Chocolate Chip Butter Cookie Cups, take a Tablespoonful of dough and spread them into 2" round disk. Sometimes I like my cookies in bite size, sometimes large. But if you are experienced baker, likely you can tell from the ingredients that this recipe will make 2 dozen cookies.