Carrie Fehr

Kitchen Garden Food and Fitness

Tag: Persimmon

Mixed Green Salad with Persimmon, Pomegranate and Manchego Cheese

I look forward to the arrival of persimmons in the late fall when they are at peak of the season.  This highly prized fruit has a unique sweetness that adds a wonderful flavor to salads, fresh salsas, or baked goods, such as puddings or breads.

Persimmons are beautiful trees with dark green leaves, enlivened by bright pumpkin-colored fruit on twisty branches.  Even as the tree loses its leaves in the early winter, the fruit will ripen and dangle on a stem like a piece of jewelry, attracting flocks of shiny black crows that gather together for a holiday feast.  It is picturesque, yet, somewhat odd and eerie, like something from an Edgar Allen Poe story.

When it comes to flavor and texture, the two most common varieties of persimmons, Fuyu and Hachiya, are polar opposites.  Fuyu persimmons have a tomato-like shape and are firm like an apple,  where as the deep reddish-orange Hachiya turns a translucent soft consistency when ripe.

A brightly colored salad of Fuyu persimmons, pomegranates, and mixed greens, with shaved Manchego cheese, accented by toasted pepitas, in olive oil vinaigrette— is one that I could eat everyday.  It is a great beginning to any meal and will surely dazzle your guests at the holiday table.

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

Ingredients:

4 to 5 handfuls of mixed greens such as frisee, radicchio, arugula, mizuna, escarole

2 large Fuyu persimmons, thinly sliced

2 ounces Manchego cheese, shaved

¼ cup toasted pepitas

¼ cup pomegranate seeds

Fresh ground pepper to taste

Vinaigrette

1 tablespoon sherry vinegar

¼ teaspoon salt

1 teaspoon grainy mustard

3 tablespoons olive oil

Directions:

In a large salad bowl, combine mixed greens, persimmons, Manchego cheese, toasted pepitas, and pomegranate seeds.  Drizzle vinaigrette over the salad and toss until lightly coated.  Add fresh ground pepper to taste.  Serves 4.

Vinaigrette

In a small bowl add vinegar and salt until salt dissolves, then whisk in mustard.  Slowly whisk in olive oil until emulsified.

Persimmon Pudding

Satin flecks of persimmon spiked with autumnal flavors like cinnamon, ginger, and allspice, make this supremely moist pudding cake sing all the high notes of comfort and joy!  Drop a dollop of chantilly cream on top, and it’s truly a marvelous finale to any meal.

Persimmon Pudding

Ingredients:

1 cup Hachiya persimmon purée , from 2 large ripe persimmons, peeled

2 teaspoons baking soda

½  cup unsalted butter, room temperature

1 cup sugar

2 eggs, room temperature

1 tablespoon lemon juice

1 cup flour

Spices:  ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp allspice

½ teaspoon salt

½ cup raisins soaked in 1 tablespoon rum for 1 hour (optional)

Preheat oven to 325˚F.  Butter an 8-cup bundt pan or 8 1-cup ramekins.

Directions:

In a small bowl, combine persimmon purée with baking soda, and set aside.  It will harden.

In a medium-size mixer bowl, cream butter until light, about 2 minutes, then add sugar.  Continue mixing until combined.  Add eggs one at a time until fully incorporated.  Add lemon juice.

Combine flour, spices and salt, then stir into butter mixture. Beat until mixed together. Add persimmon mixture and mix together.  Stir in rum soaked raisins, if using.

Pour into prepared bundt pan or ramekins.  Place inside a baking pan and cover  with hot water 2 inches up the side.  Cover with foil.  Bake for 2 hours.

Serve warm with a dollop of Chantilly cream, vanilla ice-cream,  or toasted walnuts.

You may also be interested in Mixed Greens with Persimmons at http://wp.me/p1wqLX-xo

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

I look forward to the arrival of persimmons in the late fall when they are at peak of the season.  This highly prized fruit has a unique sweetness that adds a wonderful flavor to salads, fresh salsas, or baked goods, such as puddings or breads.

Persimmons are beautiful trees with dark green leaves, enlivened by bright pumpkin-colored fruit on twisty branches.  Even as the tree loses its leaves in the early winter, the fruit will ripen and dangle on a stem like a piece of jewelry, attracting flocks of shiny black crows that gather together for a holiday feast.  It is picturesque, yet, somewhat odd and eerie, like something from an Edgar Allen Poe story.

When it comes to flavor and texture, the two most common varieties of persimmons, Fuyu and Hachiya, are polar opposites.  Fuyu persimmons have a tomato-like shape and are firm like an apple,  where as the deep reddish-orange Hachiya turns a translucent soft consistency when ripe.

A brightly colored salad of Fuyu persimmons, pomegranates, and mixed greens, with shaved Manchego cheese, accented by toasted pepitas, in olive oil vinaigrette— is one that I could eat everyday.  It is a great beginning to any meal and will surely dazzle your guests at the holiday table.

Mixed Greens with Persimmon, Pomegranate and Manchego Cheese

Ingredients:

4 to 5 handfuls of mixed greens such as frisee, radicchio, arugula, mizuna, escarole

2 large Fuyu persimmons, thinly sliced

2 ounces Manchego cheese, shaved

¼ cup toasted pepitas

¼ cup pomegranate seeds

Fresh ground pepper to taste

Vinaigrette

1 tablespoon sherry vinegar

¼ teaspoon salt

1 teaspoon grainy mustard

3 tablespoons olive oil

Directions:

In a large salad bowl, combine mixed greens, persimmons, Manchego cheese, toasted pepitas, and pomegranate seeds.  Drizzle vinaigrette over the salad and toss until lightly coated.  Add fresh ground pepper to taste.  Serves 4.

Vinaigrette

In a small bowl add vinegar and salt until salt dissolves, then whisk in mustard.  Slowly whisk in olive oil until emulsified.