Tag: creme fraiche

Persimmon Tarte Tatin, Crème Fraîche

persimmon tarte tatin

Fuyu Persimmon Tarte Tatin

Persimmon is a most understood fruit. Those who “hate” persimmon probably do so as a result of a confusion between fuyu and hachiya varieties.

If you attempted to eat an unripe hachiya, that is certainly the cause of your disgust. An unripe hiachya is super-tannic and can taste like chalk or bark. Or worse. Its astringency makes it totally unpalatable. A fully ripe hachiya, however, has the consistency of jelly and is sweet and rich. And a ripe fuyu has a firm texture and tastes like a honey-flavored apple. Now, who “hates” that?

Persimmon has the pizzazzy color and flavor of autumn and makes a great fruit for a tarte tatin. Be sure to use fuyu persimmons and save the RIPE hachiya for something else.

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Christmas Party: Game Hen, Meyer Lemon, Fennel, Olive

Roasted Cornish Game Hen
Meyer Lemon, Fennel, Olive, Garlic
Meyer Lemon Cream Fraiche “Gravy”

Last week, looking for inspiration for the main course to be served at A Foodie Christmas Dinner Party using in-season Meyer lemons, I googled “cornish game hen meyer lemon” and discovered a fabulous yet simple recipe for a crowd by Robert Gauthier on the Los Angeles Times site here.

Since our meal was to be several courses and the fresh Cornish game hens weighed almost two pounds apiece, I had the butcher slice them lengthwise so each guest would enjoy half a hen. We slipped  thinly sliced Meyer lemon under the skin and roasted them over sliced fennel, mixed olives, thyme, garlic and more Meyer lemons. The sauce was a pan gravy with tangy creme fraiche and brightened Meyer lemon juice.

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mini curried squash soup, unique garnishes

a 3 oz. portion of spicy curried butternut squash soup with creme fraiche
garnished with toasted coconut, chopped cashews, dried pomegranate arils

As I tinker with my table setting ideas for our holiday parties
here’s what’s been playing on the stereo:

This year’s Christmas Compilation is a mix of classic and contemporary.

Play List
Dean Martin – A Marshmallow World
Rod Stewart & Dolly Parton – Baby It’s Cold Outside
Bing Crosby – It’s Beginning to Look Like Christmas
The Christmas Party Singers – Mary’s Boy Child/Oh My Lord
Eartha Kitt – Santa Baby
Elvis Presley – Blue Christmas
Jimmy Buffett – Mele Kalikimaka
Barbra Steisand – Jingle Bells?
The Carpenters – Have Yourself a Merry Little Christmas
Andy Williams – It’s the Most Wonderful Time of the Year
The Beach Boys – Little Saint Nick
Frank Sinatra – White Christmas
U2 – Christmas, Baby Please Come Home
Louis Armstrong – Winter Wonderland
The Carpenters – Merry Christmas Darling
Elvis Presley – Here Comes Santa Claus
Stevie Nicks – Silent Night
The Carpenters – The Christmas Song (Chestnuts Roasting on an Open Fire)
Johnny Mathis with the Percy Faith Orchestra – Sleigh Ride
Jimmy Buffett – Christmas in the Caribbean
Burl Ives – Holly Jolly Christmas

What are you listening to as you bake cookies, trim your tree, and plan your holiday menus?

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A Peachy Dessert

Fresh Local Peaches
Puff Pastry Filled with Peach Jam and Brie
A Drizzle of Honey
Whipped Crème Fraîche

We made this dessert when I was in Chicago visiting my family. We were shopping at Whole Foods Market and asked the produce manager what his favorite fruit was that day. He said, “Local Illinois Peaches.” So that is what we bought and how this dessert came to be.
Initially we were going to grill or sauté the peaches in butter with sugar, but they tasted so delightful as is, we decided to leave them as nature intended. What shall we serve to complement these beauties? Last month I made a Baked Brie in Fillo with Preserves, that became the inspiration here. Tangy whipped crème fraîche would provide the perfect balance to the sweet fruit.
The photo above is of my neighbor’s peach tree here in Los Angeles. They told me to help myself. YAY! More peachy desserts are on the way! And a big thank you to my generous neighbors!

Cut puff pastry sheets into squares. Fill each square with a generous spoonful of peach jam and a piece of brie. Fold the corners together. Brush the pastry with melted butter and sprinkle with sugar. Bake until puffed and golden brown.

Slice the peaches and arrange on the plates. Place warm puff pastry in the center, drizzle with honey then top with whipped crème fraîche.
A Splendid and Easy Peachy Dessert!

Bejeweled Salmon

Fresh Wild Kenai River Sockeye Salmon
Roasted with Creme Fraiche
Over Emerald Seaweed Salad
Topped with Coral Ikura

Seaweed Salad: Mix bright green seaweed with a small amount of toasted sesame oil, seasoned rice wine vinegar, red pepper flakes, and sesame seeds.

Season both sides of the salmon with salt and pepper. To get the skin extra crispy, I put the salmon skin-side down over a sizzling hot teaspoon of olive oil in a ovenproof sauté pan and sear on the stove top over high heat for a few minutes.

Then top the salmon with crème fraîche and finish by roasting in a 400° oven. Serve over the seaweed salad, top with ikura (salmon roe). The terrific idea for roasting salmon with crème fraîche is not mine. I read Molly Wizenberg’s story of her father’s Alaskan fishing trips in Bon Appétit, and being a big fan of this French cultured cream, I thought I would try her method. The charming story can be found here.

Bejeweled Salmon: Coral & Emerald
Alaskan salmon, prepared French/Japanese fusion style, has bright clean flavors, a variety of interesting textures, and is a visual stunner!