persimmon

‘Tis the season for persimmon! Up until now I’ve had no clue what to do with these things. I was even convinced I had an allergy to them after eating an under ripe hachiya persimmon, resulting in a revolting dry mouth reaction. Apparently I’m not so special, this happens to everyone. Under ripe hachiya persimmon have unusually high levels of tannins, making them unbearably astringent. But let them ripen to the point of almost falling apart and those tannins fall away, leaving you with a delicious buttery flesh and no mouth pucker whatsoever.

Photograph by Linda Pugliese.

In order to avoid this ripening game, I recommend going for the short stout variety called Fuyu, pictured above. They are way less finicky and you can eat them when they are still firm to the touch.

So what to do with these guys? Plenty. I love adding them to salads. They pair beautifully with butter lettuce, watercress, Stilton cheese, and pistachio.

Photograph by Linda Pugliese.

You can slice them 1/4 inch thick and dry them in the oven for about an hour at 200 degrees to make dried persimmon snacks.

Photograph by Linda Pugliese.

They are also delicious when roasted. Pair them with roasted chicken or pork. Make a glaze by blending half a persimmon with 1 T whole grain mustard, 1 T white wine vinegar, 1 T olive oil, and s+p. Brown your pork chops in a large skillet a few minutes on both sides. Toss in hearty slices of persimmon and red onion, rosemary, s+p, and brush with your persimmon glaze. Roast at 375 degrees for about 15 minutes, or until your pork shops are just cooked through.

Photograph by Linda Pugliese.

Or simply serve them with ribbons of prosciutto and a little truffle honey.

Photograph by Linda Pugliese.

And for dessert, cut them up, throw them into the freezer until frozen, and whiz them in the food processor until smooth. Persimmon sorbet. Easy peasy.

Photograph by Linda Pugliese.

apples. sauce.

Yes, it’s apple picking season. Be sure to reserve your zip car weeks in advance because every New Yorker is fleeing the city and running to the orchards to frolic in foliage, swing from apple trees, and chug cider. It’s a most wonderfully American fall ritual.

And the best part is that it doesn’t end after you’ve left the orchard. You lug home a 25 pound bag of apples and then have the pleasure of figuring out what to do with all of them. My post picking plan usually looks something like this: 1. pie, 2. sauce, 3. cake, 4. eat a bunch by hand, 5. give the rest away to anyone who will take them.

Apple sauce is super easy to make and it’s really versatile. I like to eat it plain on it’s own, but you can stir into yogurt, serve it alongside roasted chicken or pork, or use it in baking recipes. I always just eyeball and wing it. Cut up as many apples as you have and throw them in a large dutch oven. Cut a few pieces of butter, about 1-2 T into it. Add large pieces of lemon zest and squeeze the juice in there. Depending on how tart your apples are, you can add sweeteners to your liking. I like a combo of maple syrup and brown sugar. Either way, you don’t need a whole lot of sugar, maybe a few tablespoons. Then add a healthy dose of cinnamon, a pinch of salt, and very little pinches of nutmeg and clove. Add a small amount of water, about 1/2 cup or so just to get the apples started. Bring to a boil, then reduce and simmer uncovered until the apples break down and get saucy, about 40 minutes.

And there you have it. Sauce. For days.

roasted summer peach

It’s my go-to summer dessert. When you can’t get enough of farmers market peaches. When you want pie but don’t have the time. Quick, easy, and crazy good.

Halved peaches in a skillet. Topped with maple syrup, a splash of St. Germaine, bits of butter, and a sprinkle of cinnamon. Covered with foil and roasted at 350 for 20 minutes or until tender. Serve warm with vanilla ice cream and crushed pistachios.

peach pandowdy

Ok, here’s why I love pandowdy. It’s a bottomless pie. You know that slimy pie bottom that happens when your fruit is super juicy? Well, no longer. Just toss the bottom out entirely and never worry about it again. Pandowdy is all about warm gooey fruit and a thick crusty top.

Crust:
3/4 cup flour
1/4 cup almond flour
1 T sugar
1/4 t salt
6 T cold butter, cut into small pieces
3 T ice cold water

Pulse the flours, sugar, and salt in a food processor until combined. Add the butter and pulse until coarse crumbs appear. Add the water T by T, pulsing just until a dough forms. Form into a disk and wrap in plastic. Chill for 30 minutes or until ready to use.

Filling:
5-6 large peaches
1/2 cup turbinado sugar
1 T chopped candied ginger
1 heaping t freshly grated ginger
1 t lemon zest
1/4 t cinnamon
pinch of salt
1 T butter

Bring a large pot of water to a boil. Prepare an ice bath. Score the underside of each peach with a small X. Add the peaches to the boiling water and cook for about 30 seconds until the skins start to peel away from the score mark. Transfer to the ice bath. Using a paring knife, peel away the skins on each peach and cut into 1/4 inch-thick slices. Add the slices to a large bowl and toss with the sugar, gingers, zest, cinnamon, and salt.

Preheat your oven to 425 degrees. Butter a pie plate. Roll out your dough and cut the excess away using your pie plate as a template. Toss the peach mixture into the pie plate, dot with butter, and top with the dough, tucking the edges in a bit. Cut 4 slits in the dough. Brush lightly with heavy cream and dust with a little turbinado sugar. Bake for about 40-45 minutes, or until your crust is golden. Spoon into bowls and top with vanilla ice cream. 

blackberry toasts

Crostini. That crunchy little bite, a perfect vehicle for all things salty, sweet, creamy, gooey, roasted, cracked, smushed, and slathered.

Photograph by Linda Pugliese

A perfect baguette is key. Sliced thin, brushed on both sides with olive oil, and toasted to a deep golden brown. Think of it as your canvas. The rest is art.

Photograph by Linda Pugliese

For this one I smeared goat cheese, honey comb, blackberries tossed in reduced port wine, fresh thyme, and cracked pepper.