A little over a month ago, I received a bounty of Hachiya persimmons from a friend in Forestville. He invited my wife Annette and me to take as many as we wanted because the tree over his driveway was full of them. This meant that overripe persimmons would soon be falling all over the driveway and tracked into the house!  Well, I couldn't let that happen so I made sure we helped him out. Within minutes we had a bunch of bright orange fruit to take home. Unlike Fuyu persimmons which can be eaten while firm, the Hachiya variety of persimmons cannot be consumed until they are soft and mushy. Fortunately, this batch of fruit all seemed to ripen around the same time. The timing could not have been better. 

So there I stood in my kitchen staring at a pile of ripe and nearly overripe persimmons. After slowly rummaging through all of the recipes in my head, I settled upon this  simple and delicious "one bowl" cake recipe. This recipe was inspired by my wife's grandmother Val. Ever since I can remember she has made a similar cake for Christmas. Grandma Val's recipe included a lovely lemon icing over a traditional spice-based cake. 

Not only do you get to avoid washing extra bowls, this cake comes together really fast and the optional add-ins make it fun. Preparation time is 20 to 30 minutes at the most. The prep time is mostly dependent upon whether you decide to add extras like "browned" butter or chopped dried fruits. Add nuts, chocolate chips, or whatever strikes your fancy. Enjoy!

I have many fond childhood memories of hanging around the kitchen. It didn't matter where I was. At home or away; if there was something cooking I had to go check it out. There was always a wonderfully familiar and distinctive aroma that would hit you as you came through the front door. I'm not sure how it is in your family, but I come from a family of excellent cooks. Oftentimes the aroma that filled the house was a homemade enchilada sauce bubbling away on the stovetop. It seems that everyone from my mother to my grandmothers and aunts had their own variation. That is what makes homemade enchilada sauce so special. 

A well-crafted enchilada sauce takes a little time and some flexibility. The heat of dried chiles can often vary considerably but the results are well worth the effort. I like to start with a base of mild california chiles and go from there. Don't be scared. Try different chile combinations. Trust me you will never eat that lousy canned sauce again. It's time to begin or continue the tradition with your own familia. This one is for you Luis. Enjoy!