Fresh Sheet: Persimmon Cookies

Connie Moody of Spokane was introduced to persimmons at a young age.

Growing up in Southern California, her godfather had a tree that bore the fall and winter fruit. These days, she doesn’t get her hands on persimmons as often as she would like. But when she does, she makes these cookies.

“These cookies are so moist and so delicious,” she said.

Persimmon Cookies

From Connie Moody of Spokane

2 cups persimmon pulp

2 teaspoons baking soda

2 cups sugar

1 cup shortening

2 eggs, beaten

3 3/4 cups flour, sifted

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon nutmeg

2 cups chopped nuts

2 cups coconut

Mix persimmon pulp and baking soda, and set aside. Cream together sugar and shortening. Add the beaten eggs and persimmon mixture; mix well. Add the next four dry ingredients and mix until incorporated. Fold in nuts and coconut.

Drop by the spoonful on a greased cookie sheet or on a parchment paper-lined baking sheet. Bake at 375 degrees for 12 minutes. Cool on rack.

Winemakers’ dinner series announced

Priest River Hardwood Grill has released the line-up for its 2016-17 winemakers’ dinners.

This marks the seventh annual series, which runs from December through May. Wines accompany multi-course meals in a communal dinner-party setting.

Here’s the plan:

Dec. 7 – Gordon Estates Winery and Vineyards of Pasco

Jan. 4 – Hard Row to Hoe Winery and Vineyards of Manson

Feb. 1 – Middleton Family Wines of Walla Walla

March 1 – Clearwater Canyon Cellars of Lewiston

April 5 – Antonlin Cellars of Yakima

May 3 – Esther Brisques Winery of Oroville

Dinners cost $37.50 per person with wine or $22.50 without wine. Seating starts at 6 p.m. Dinner is at 6:30 p.m. There’s room for 30.

Priest River Hardwood Grill is at 5634 Highway 2 in Priest River. Call (208) 448-4489.

Holiday hams

Orders for Vandal holiday hams are due Monday.

For the 46th year, students of University of Idaho’s College of Agricultural and Life Sciences are partnering with Vandal Brand Meats to raise money for student clubs such as the Block and Bridle Club.

Hams are provided by a Northwest producer, and students process, cure and package the meat. They offer three types of ham: Bone-in for $2.89 per pound, semi-boneless at $3.69 per pound and boneless ham for $4.69 per pound. Hams will be ready for pickup Dec. 9-23 at Vandal Brand Meats on UI’s campus.

Vandal Brand Meats also offers a selection of dry-aged beef steaks, prime rib, sausages and gift baskets during the holiday season. Through Dec. 23, it’s open from 9 a.m. to 5:30 p.m. Monday through Friday and Saturdays from 9 a.m. to 3 p.m. in the Livestock Pavilion off the corner of West Sixth Street and Perimeter Drive in Moscow.

To place an order or for more info, visit www.uidaho.edu/vandal-brand-meats or call (208) 885-6727.