Fuyu Persimmon Bundt Cake

This is a wonderful old fashion winter cake, dark, filled with fruit and yummy. It was originally a Sunset magazine recipe, and deserves to be made if you have 6 Fuyu persimmons in your possession. As it turns out I have many more than just 6, so I peel, slice and dry several pounds, and also make several sizes of this wonderful cake to give to my farmer friends. The Seasonal Table class made this at our December session and it was a big hit. Fuyu persimmons are the ones that are shaped like a tomato and can be eaten raw. I have a regular full size bundt pan, 2 half size pans and 2 mini pans. This recipe will make 1 large, or 2 med, or 2 med and 2 mini cakes. It is a wonderful way to share the bounty of persimmons, as well as this years walnuts and raisins.

Fuyu Bundt Cake serves 10+

2 tsp. baking soda

3 cups of chopped firm Fuyu persimmons

8 Tbsp soft butter

1 2/3 cups sugar (can be reduced to 1 ¼ cup)

2 eggs

2 tsp. lemon juice, and 1 tsp of fresh grated lemon peel

2 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. salt

¾ tsp. ground cloves

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup chopped walnuts

3/4 cup raisins

1. Grease and flour a bundt cake pan.
2. Preheat oven to 350°.
3. Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyu persimmons. Set aside.
4. In a large bowl, beat the soft butter with 1 2/3 cups sugar.
5. Add the eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
6. Stir in Fuyu mix.
7. Sift together the flour, baking powder, salt, ground cloves, cinnamon, and nutmeg.
8. Stir flour into Fuyu mixture just until blended.
9. Add chopped walnuts and raisins.

10.Pour into prepared bundt pan.

11.Bake at 350° for 55 - 60 minutes or until toothpick tests clean.

12. Cool in pan 15 minutes. Turn onto rack.

Swiss Chard and Pumpkin Lasagna

This weekend I tackled a very large kabocha pumpkin that had grace my festive fall table décor. I decide to make this very elegant but easy vegetarian main dish. I served it at a friend’s 60^th birthday party last Sunday and it was a hit. It’s definitely not low calorie but so delicious that I think the cream is warranted. I was going to make a batch of batch of fresh lasagna noodles but found an 8 oz package of fresh Italian noodles at the Grocery Outlet. No boil lasagna noodles could be used but the texture will be more chewy, and not as creamy. If you don’t have a pumpkin to steam and puree, you could used butternut squash or acorn squash, or in a pinch a 28oz can of pumpkin. After removing the ribs from the Swiss Chard, chopped these ribs finely and sautéed them with onions and before adding the chopped chard leaves. Two pounds of chard is quite a lot but it does cook down, so sauté it all even if you need to do it in batches. If you do not have Swiss chard, you can substitute Russian Red Kale or spinach. Make sure you have large enough pan, I suggest 9 x 13 x 2.

Swiss Chard and Pumpkin Lasagna

Serves 6-8

Ingredients

2 tablespoons olive oil

2 onions, chopped

2 pounds Swiss chard, tough ribs/stems removed and chopped fine, leaves washed well and roughed chopped

1 1/4 teaspoons salt

1 teaspoon fresh-ground black pepper

1 teaspoon dried sage

1/2 teaspoon freshly grated nutmeg

3 cups pureed pumpkin OR one 28-ounce can of pureed pumpkin)

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan

1/2 cup milk

Fresh lasagna noodles , about 8 oz, OR 9 no-boil lasagna noodles

Directions

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions, chards stems and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard leaves , 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 350°.
3. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 3/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
4. Pour the milk into an 9-by-13-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles.
5. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan.
6. Cover with aluminum foil and bake for 15 minutes. Uncover and bake until golden, about 10-15 minutes more.

Seasonal Thanksgiving Appetizers

Thanksgiving came early this year when Max came home from Japan in early October. And I celebrated early again, when last week I hosted wine and appetizers with another family. They usually join us a few hours before our Thanksgiving feast, but this year, they came a week early. Along with the delicious wines from Tablas Creek of California Central Coast, I served 2 seasonal appetizers. My favorite and beautiful persimmon goat cheese wedges with balsamic vinegar. For a very fancy look, boil down the balsamic vinegar until it is syrup and drizzle it over the top. This appetizer is quickly becoming a chef Debb fall season tradition. The lower appetizer is Prosciutto wrapped Fuji apples slices which was a new twist on the summer appetizer: Prosciutto e melone. These can also be made with still firm but ripe fall Bartlett pears. Both trays have been garnished with fresh pomegranate seeds.

Happy Thanksgiving to all of you!

Persimmon-Goat Cheese Wedges

SERVES: 12

ingredients

1/2 cup salted roasted almonds, very finely chopped

1 1/2 teaspoons chopped flat-leaf parsley

4 ounces fresh goat cheese, softened

4 Fuyu persimmons, sliced crosswise 1/4 inch thick

Aged balsamic vinegar, for serving

directions

1. Using a mandolin, slice the persimmons crosswise into ¼ “ slices

2. Optional: Using a 2-inch round biscuit cutter, stamp out 12 rounds from the persimmon slices.

3. In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese.

4. Divide the mixture into 6 equal pieces and roll each into a ball.

5. Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly.

6. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

7. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.

Sweet Potato and Apple Praline

This week, I did a demonstration/cooking lesson at the Tulare County Employee health and wellness fair. I was asked to show a healthy/nutritious, low cost and easy dish, which I call the perfect recipe! Well this might not be perfect but it fits the bill, and it’s even a dessert. The first sweet potatoes of the season have arrived at farmers market and the Granny Smith apples are in full swing too, so this was a match made in heaven. It was well received by those in the audience and I hope you enjoy it as well. A savory variation of this beautiful and tasty combination that would go well with turkey or pork, is to toss the apple and potato chunks with olive oil and fresh thyme then roast in a hot oven 450 ° for about 15-20 mins or until knife tender, Add salt and pepper to taste and toss in a handful ot toasted nuts if desired.

Sweet Potato and Apple Praline

Serves 6-8

2 to 2 ½ lbs of orange fleshed sweet potatoes/yams, peeled and cut into chunks or slices, all of similar size

2-3 Tbsp butter

2 to 2 ½ lbs tart apples, i.e. Granny Smiths, peeled and cut into 1 “ chunks

1/3 cup brown sugar

Zest of 1 lemon

1 Tbsp lemon juice

1 tsp cinnamon

1/3+ cup of toasted coarsely chopped walnuts or pecans

Toss the sweet potatoes and apples with the lemon juice, lemon zest and cinnamon in a large bowl. Sauté this mixture in a large skillet with the melted butter.

When the sweet potatoes are tender, to check pierced with a knife, sprinkle the apples and potatoes with the brown sugar. Cook until the brown sugar melts and begins to bubble.

Add the toasted walnuts and serve.

Can be topped with a dollop of plain yogurt or vanilla ice cream.

Roasting Whole Fruit

I recently received a 'today present' cookbook, The Simple Art of Roasting by the very competent author Barbara Kafka. Although most of the recipes are focused on meat and main dishes, I found a dessert gem: whole roasted peaches. I added figs and pluots and I was able to make dessert while roasting a rolled leg of lamb. The late summer peaches pair very well with short seasoned black mission figs, and I love ginger so it was a match made in culinary heaven. If you have some premium vanilla ice cream lying about, top the warm fruit with a small scoop, and voila you have a warm yet cool simple dessert.

Roasted summer fruit in Ginger Syrup

Adapted from The Simple Art of Roasting, by Barbara Kafka

serve 8+

Total roasting time: 22-30 minutes

The syrup can be made ahead and will need to be reheated just before roasting. The peaches do not need to be fully ripe. Some parts of the fruit will turn mahogany brown but don't worry they will be delicious. This is even better with good quality vanilla ice cream served along side.

INGREDIENTS:

8 large peaches (about 6 oz each), skins on and stems removed

8 pluots or plums

8+ Mission figs, stemmed and halved lengthwise

1/2 cup water

½ cup dark brown sugar

1/4 cup (4 Tbsp) butter

1/4 cup Triple Sec

1/2 " piece of fresh ginger, peeled and minced very fine

1/4 cup fresh lemon juice

DIRECTIONS:

1. Heat oven to 500° and place rack in center of over.
   
2. With a paring knife, prick each peach in 3 places on the top and base of each peach and Plum. This keeps the fruit from bursting while they roast. In a pie pan or roasting pan, arrange the fruit, stem side down making sure the fruit doesn't touch each other.
   
3. In a small sauce pan , combine the water, triple sec, sugar, butter and ginger. Bring to a boil then reduce to medium heat, Stir occasionally, and cook only until the sugar has dissolved completely. Remove from heat. Add lemon juice. Stir.
   
4. Drizzle some of the warm syrup over each piece of fruit, letting it run down the sides. Use all the glaze. Place the pan on a baking sheet and place in oven.
   
5. Roast for 10 minutes. Remove pan from oven and baste the fruit with the juices that have collected in the bottom of the pan. Return to oven, turning the pan so the peaches brown evenly.
   
6. Roast for 12-15 minutes more. Test for doneness by pricking the peaches which should be soft but not mushy. IF still too hard, roast for another 5 minutes.
   

Tri-colored Chopped Salad

Its summer salad time and I'll be living on the unlimited variations of the chopped salad. I build a chopped salad on individual plates; instead of a big bowl because it is more visually appealing and all goodies don't fall to the bottom when you toss it.

This was one of the most beautiful and delicious ones so far this summer 2010. The color scheme was triadic- namely purple blueberries, orange kumquats and golden beets, and fresh greens. I chopped up the last chicken thigh that had been marinated in a blend of curry powder chili garlic paste and ¼ slice of preserved lemon, and then grilled. I dressed the salad with my standard, olive oil and homemade red wine vinegar. And voila, a beautiful, nutritious and tasty lunch. I do think about the color wheel and color schemes when putting a chopped salad together, as well a balance of ingredients. So keep color in mind when you select the ingredients and here's an easy guide to how to make a prefect salad, adapted from Sunset magazine:

Reduce the quantity of the ingredients as you work down this list to build your salad.

1. Leaves/Greens: This can include herbs like parsley, spicy greens like arugula, endive, and the many varieties of lettuce, like crunchy romaine, delicate butter, colorful red oak leaf, etc.
   
2. Vegetable: Raw veggies like mushrooms, radishes, carrots, green onions, fennel, tomatoes, cucumbers, fresh peas. Roasted vegetables, like cauliflower, green beans, beets, potatoes peppers, artichokes. Cooked white or garbanzo beans, etc.
   
3. Fruits: They can add sweetness and acidity. Strawberries, kumquats, figs, blueberries, tangerines, oranges, fuyu persimmons, pears, apples, plum, nectarines. Dried fruit like raisins, dried blueberries, cranberries or cherries, chopped dried apricots, and lemon or orange zest.
   
4. Rich tastes: Use sparingly, Meats, i.e. Bacon, prosciutto, smoke salmon, Cheeses, parmesan, pecorino shave with a vegetable peeler, crumbled goat, blue or feta. Nuts, toasted for best flavor, and avocado, which is more like butter than a vegetable so use it sparingly.
   
5. Sour & Salty flavors: Just as accents, sprinkled over the top, olives, capers, anchovies and preserved lemon.

First Corn of Summer 2010

Yes, it's finally here! I bought a dozen ears of yellow corn from First Fruits Sweet Corn, at the Visalia Thursday Farmers Market. No worms and only $5 for the dozen. So with a great ingredient I tested a Food and Wine recipe by my favorite staff chef, Grace Parisi, Chipotle Corn Salad. Easy, delicious and unique. It would pair well with grilled steak, BBQ chicken or fish.

Chipotle Corn Salad
serves 4-6

INGREDIENTS

5 ears of corn, shucked and silk removed

1 sweet onion, such as Vidalia, thickly sliced

1 Tbsp olive oil

1/3 cup sour cream

2 Tbsp fresh lime juice

1-2 Chipotle in adobo sauce (canned), seeded and chopped finely

1 Tbsp minced cilantro

Salt and pepper to taste

DIRECTIONS:

1. Light the grill. Brush the corn and onion slices with the olive oil
   
2. Grill over moderately high heat until charred in spots but still crisp, about 7 mins. The yellow corn will turn from pale yellow to a bright yellow.
   
3. Let the corn cool slightly then slice the kernels off the cob. Coarsely chop the grille onions.
   
4. In a medium bowl, mix the sour cream with the lime juice and chipotle and cilantro.
   
5. Stir in the onions, corn kernels. Season to taste with salt and pepper.
   
6. Can be made a day ahead and refrigerated. Bring to room temp before serving.