Archive for persimmon
I enjoy cooking with wine; so much so that I occasionally use it preparing the food. Yet, certain jobs call for certain tools. Preparing a certain hearty fall flavored feast is just such a job. The tool for that job was not a wine, but a smoked porter from Stone Brewery (Link to Stone Brewing); dark, deep, slightly smokey and chocolately in a satisfyingly savory way it was the perfect base for some of the best short ribs I have ever tasted.
Free range, grass fed organic beef short ribs were dusted in seasoned buckwheat flour; stone ground from Nora Mill Granary (Nora Mill Granary). In a dutch oven on the stovetop the ribs were browned and removed. A mirepoix (carrot, celery and onion) was lightly sweated. The ribs were placed atop and bathed in the Stone Smoked Porter, coming about three quarters the way up the sides of the ribs. A touch of sage and savory were also added. Slowly it was finished over the next several hours in the oven at 275 degrees. Meanwhile in a small saucepan fresh persimmon was combined with sweated leek and honeycrisp apple cider. The mixture was cooked down by half, strained and combined with 1 ounce of veal demi-glace. Prior to serving, the ribs were removed into a baking dish and the glaze placed atop. Under the broiler for a few minutes finished the glaze. The ribs rested upon a roasted pumpkin and cauliflower purée and some lightly seared baby bok choy. A final addition of some black trumpet mushrooms yielded an earthy, smokey decadent dinner! Give this one a try!
Stone Smoked Porter Short Ribs with Apple Persimmon Glaze and Black Trumpet Mushrooms over Roasted Pumpkin and Caulifower Puree and Baby Bok Choy
For the holidays, we will be suggesting a whole gamut of possibilities for entertaining, impressing or just plain enjoying. For those looking to kick up the holidays a notch, or three here is an upscale starter: Tempura Torchon of Foie Gras with a Citrus Persimmon sauce. Here it is served over some lightly sauteed baby bok choy.
Fall brings many wonderful things, both black-eyed peas to eat and their music -hence the title. It also brings some amazing fruit harvests. My thanks to my friends at Moran’s Organic fruit farm (link is here: Moran’s Organic Fruit Farm) for some delicious and wholesome produce. I don’t think I’ve ever had a better persimmon. As a fall treat consider something like this little pear and persimmon tartlet; from scratch flaky and tender pie crust, delicious pear and persimmon slices layered with some caramel and a dab of whipped cream and lime zest. That’s reason enough for everyone to get re-tart-ed!