The Holidays - Part I
With Thanksgiving and the Big Three (Christmas, Channukah and New Year) just ahead, late autumn cooking is about the holidays. I am always intrigued by “big recipes” – those once-a-year recipes you pull out of mom or grandmom’s recipe collection that take days to prepare and cook. But, keeping the cooking part of the holidays in balance is our goal here – no recipes that take all day or all week to prepare! (Please consult your mom or grandmom for one of those.)
Instead, I take my inspiration this month from my neighbors. Living in Northern California as I do, I have a few neighbors with persimmon trees in their yards. Chuck, who lives across the street, yelled over to me the other day: “I have 50 lbs of persimmons in my garage – come on over and help yourself!” I did – to 6. His tree is a Hachiya persimmon tree as are most of those on my block. On my daily walk, I passed Tony, Courtney and their girls in their yard tending to their Hachiya persimmon tree. I ended up with 4 more to take home.
Now, you might not live in a part of the country where persimmons are falling from the sky, but I can almost guarantee that your local grocer currently has a stack of them near the front of the store. Native to China, and enjoyed as a new year treat by the Japanese, persimmons are now cultivated on almost every continent. (Antarctica is the exception.) There is even a native American persimmon – the Diospyros virginiana - discovered by John Smith in 1609 and enjoyed by the settlers at Jamestown.
Hachiya persimmons, such as those found all over my street, are the most common form now found in the US. Hachiyas look like an orange acorn gone wild and range from small (2 inches across) to large (6 inches across). Best eaten when very soft and fully ripe, Hachiyas puree beautifully and are easily eaten without utensils simply by slurping out the sweet fruit from inside the skin. (Have a napkin ready!) Or scoop the flesh into a blender, add an equivalent amount of soy or cow’s milk and you have an instant smoothie.
Fuyu persimmons are usually on the small side (3-5 inches across) and are shaped more like a flattened pumpkin. Fuyus do not need to be meltingly soft to be eaten fresh and are often enjoyed in sliced form. Unlike the Hachiya persimmon, Fuyus have a skin which can be eaten. Like apples, Fuyus can be eaten in one hand and are easily thrown into fruit salads because they hold their shape and have a nice crunch. Added bonus: they won’t brown like apples.
Hachiya and Fuyu persimmons are high in B vitamins, Vitamin A, potassium and fiber, and a cup of sliced or pureed persimmon boasts a mere 118 (Hachiya) /32 (Fuyu) calories. Purchase firm persimmons, give them a week to ripen, and then eat them immediately once they are fully ripe as they do not keep well. Hmmmm….sounds like a great winter alternative to apricots or peaches to me.
Enjoy! And be sure to post your feedback on how the recipes turned out for you.
Recipes
Fuyus are firm even when ripe and can be enjoyed in savory and sweet applications. Cut into eighths, then drizzle with a little extra virgin olive oil and toasted pine nuts and serve with a cured meats and cheeses platter as a fresh winter appetizer. Or, slice into eighths and dress with sweetened coconut and chocolate shavings for a fun dessert.
Hachiyas are best eaten on the spot with a spoon or as a puree in muffins, smoothies and bread. It pairs well with most fruits. If you have extra Hachiyas, puree it in a blender, then drizzle the puree over chocolate cake or add it to your favorite berry smoothie for a change of pace.
Persimmon and Romaine Salad
Serves 6
Fuyus which are firm even when ripe, lend themselves naturally to fresh salads. If you do not have walnut oil, substitute another nut oil (such as hazelnut) or extra virgin olive oil.
3 tablespoons Champagne vinegar 1 tablespoon walnut oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 cups torn romaine lettuce 3 Fuyu persimmons, peeled, cored, and thinly sliced (about 2 cups) Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add lettuce and persimmons; toss gently to coat.
Yield: 6 servings (serving size: about 1 1/4 cups) Per Serving:CALORIES 47; FAT 2.5g; PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 105mg; FIBER 1.5g; IRON 1.2mg; CARBOHYDRATE 6g
From: cookinglight.com.
Persimmon Rice Pudding
Serves 4 - 6
Arborio rice makes this extra-creamy but you can use whatever leftover rice you have in the fridge. Just remember that wild or brown rices will give this pudding a firmer, less sweet style.
2 medium-size ripe Hachiya persimmons
3 1/2 cups whole milk2/3 cup Arborio rice1/4 cup honey3 tablespoons sugar1 1/2 teaspoons grated orange peel1/4 teaspoon salt
1/2 cup dried cranberries
Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Makes 6 servings.
Bon AppétitNovember 2004Labels: holiday cooking, persimmons