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Persimmon Fruit Is Back In Season!

When a persimmon comes to season, I get giddy like a little child who can't hold her pee urge (yes, you have been there too right?).  I love these perfectly shaped fruit that are firm like an apple, but softer in the flesh and has this delicate taste that can really transport your dishes.

I use persimmon in place of a traditional a tomato marinara sauce when the season arrives. It's a great fruit to roast (primarily because roasting ANYTHING will release those natural sugars and that friends,  will make food sing!).

I also love using it with my salads, quartering them and tossing them with my arugula and baby kale and a housemade dressing.  When I want to omit meat in my diet, I opt for adding roasted persimmons to decadent meatless mondays dishes such as my polenta porridge. It's so versatile. It's really a good time to get yourself familiar with a persimmon, while the season is still here. (tick tock)....

So why are your still reading? Go hurry and find one before they are gone. You can return back to read the recipes.... 

Ingredients (Persimmon Sauce)

5 Fuyu Persimmons (halved and stem removed)
1 tsp cinnamon
1 tsp olive oil
salt & pepper to taste

Polenta
1 c polenta
1/2 tsp salt
2 cup boiling water
2 tbs unsalted butter
1/3 c milk

Directions
 1. Add the halved persimmons to a sheet pan that is lined with parchment.

2. Mix the rest of the ingredients in a bowl and drizzle over persimmons.

3. Bake at 450 degrees for 20 mins until the permissions are soft.
4. Remove from oven and let cool. 

To make the Polenta:

1. Cook the water, salt, and butter in a sauce pan over a medium heat. 

2. Gradually add the milk, then the polenta grits, stirring frequently. 

3. Let the polenta come together, and keep stirring. 

4. Remove from heat and serve in bowl and top with roasted persimmon slices. Enjoy. 



COOKING TIPS: 

1. Make an alternative to marina sauce by mixing the roasted persimmons with Vegetable or chicken stock. 

2.  Turn that puree into a gravy by making a roux then adding more stock and a 1 cup of the puree. 

3. Use the roasted or raw persimmons to make a salad. This highlights the seasons favorite veggies. 

 

Want more info on these beauties?

I love my local food producers at Specialty Produce. Their team is knowledgeable about all things produce.

Plus they give you fun factoids, and tidbits about the stuff they carry seasonally. If you live in town, email me! I will gladly meet you there and get some local produce.  

 

Until Next time! 

xo, 

Martha

 

 

 

 

 


 

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