by gingerroot
View
my 117 recipes »
cheese1227's Testing Notes:
Expand Collapsegingerroot's Notes:
ExpandFor the cranberry and persimmon: Ask a question about this ingredient
1 crisp Fuyu persimmon Ask a question about this ingredient
1 1/2 cup fresh whole cranberries, washed Ask a question about this ingredient
2 tablespoons granulated sugar, plus more if necessary Ask a question about this ingredient
Pinch of sea salt, if necessary Ask a question about this ingredient
+++++++++++++++++++++ Ask a question about this ingredient
For the tangy goat cheese dressing: Ask a question about this ingredient
2 ounces Chevre made with vegetable rennet Ask a question about this ingredient
1 small garlic clove, minced Ask a question about this ingredient
1 teaspoon sherry vinegar Ask a question about this ingredient
1/2 teaspoon Dijon mustard Ask a question about this ingredient
2 tablespoons Greek yogurt plus 2 tablespoons water thoroughly blended in a small bowl Ask a question about this ingredient
1 teaspoon finely chopped Italian parsley Ask a question about this ingredient
Sea salt to taste Ask a question about this ingredient
Black pepper to taste Ask a question about this ingredient
+++++++++++++++++++++ Ask a question about this ingredient
For walnuts: Ask a question about this ingredient
1/4 cup walnut halves Ask a question about this ingredient
+++++++++++++++++++++ Ask a question about this ingredient
For serving (scooping and drizzling): Ask a question about this ingredient
3 Belgian Endive heads Ask a question about this ingredient
Carefully remove the stem and peel the persimmon. Slice in half, and then cut each half into six wedges. Cut each wedge into thirds.
Ask a question about this stepCombine cranberries and persimmon pieces in the bowl of a food processor. Pulse until mixture is uniform and finely chopped, occasionally using a spatula to scrape down the sides of the bowl. If you find yourself with any stubborn chunks of persimmon, simply pick these out and eat them. Add granulated sugar and pulse three more times to combine. At this point, you will want to taste the mixture. Depending on the tartness of the fruit, you may want to add a little more sugar to taste. You do not want it to be really sweet, but you also do not want it to be lip-puckering tart. Transfer fruit to a glass container (you should have 1 1/2 cups), cover with plastic wrap, and refrigerate for at least two hours.
Ask a question about this stepMAKE THE DRESSING: Using a fork, mash goat cheese and garlic in a medium bowl; add sherry vinegar and mix to combine. Add Dijon mustard and mix to combine. Using a spatula, add yogurt-water mixture and combine until dressing is smooth. Fold in Italian parsley, and season to taste with sea salt and black pepper. At this point, if your dressing is too thick, you can add another Tablespoon of water and mix to combine thoroughly. Transfer dressing to a glass jar with a lid and refrigerate for at least two hours to let flavors meld.
Ask a question about this stepPreheat oven to 350 degrees. Spread walnut pieces in a single layer on a large rimmed baking sheet. Toast nuts for 5-7 minutes, shaking the pan once, until fragrant and golden.
Ask a question about this stepAllow nuts to cool. Finely chop. Transfer to an airtight container until needed for garnish.
Ask a question about this stepTrim ends off Belgian endive heads. Carefully remove spears, discarding any outer layers that look less than perky. Rinse spears and thoroughly dry, using a spin dryer if you have one, or paper towels. You should have at least 24 good-sized spears, plus a few more for tasting. Reserve the tender, innermost spears for another use.
Ask a question about this stepArrange spears on a large serving platter if you are going the shared starter route, or individual plates, if you prefer the salad route. Before scooping out the fruit mixture, give it a good stir and taste it. I found that after sitting for two hours the fruits had mingled, mellowed, and needed a pinch of sea salt to perk them up. When satisfied, scoop a generous teaspoon of fruit and fill the stem end, gently pressing down on the fruit with the bottom of the spoon in an aesthetically pleasing way. Drizzle the dressing over the spears and garnish with toasted walnuts. Enjoy!
Ask a question about this stepThanks, Sagegreen! I have developed a new appreciation for persimmons and they pair nicely with cranberries.
These look so fresh and crunchy. Can't wait to try this sometime!
Thanks! I hope you do, and then let me know what you think.
I tried this tonight - lovely flavors but a bit too tangy - maybe a bit of honey? After all, you indicate sugar may need to be adjusted. This is a fantastic recipe - just need to define it for my kitchen. Hope constructive criticism is well-taken...Love your recipes and always enjoy testing them - thumbs up for your creativity!
Hi Liz, I'm so happy you tried this and am grateful for your thoughtful comments. While my palate tends to lean toward tart/bitter over sweet, I think honey is a really great suggestion and might provide the right sweet note to better balance the overall flavor (although sweetness/tartness of individual fruit would also change the flavors). I will definitely try it with honey the next time I make it. Thanks again - one of the best things about food52, in my mind, is learning from such a talented community of diverse, creative and skilled individuals.
Love this - I will add it to the list when my sisters visit next ...
Thanks, aargersi, I do hope you try it when your sisters visit. This makes a good amount of the goat cheese dressing - I've been enjoying it on my salads all week!
Can't wait to try this!
Thanks! Let me know what you think...
Rick Field is the founder of the pickle company Rick's Picks.
Love all the fruits you are using here.