I used Nancie McDermott’s recipe for sweet potato pound cake (Southern Cakes, Chronicle Books, 2007) as the skeleton to hang this recipe on. Persimmons have an odd way of holding onto their moisture, so I only needed half as much pulp as I would have with sweet potatoes. I [...]
Like many Southern chefs, Dylan Fultineer of Rappahannock in Richamond, Virginia, preaches the gospel of farm-to-table. But what sets him apart is that he goes to great lengths to adhere to its principals.