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.
Continue reading “Persimmon Tarte Tatin, Crème Fraîche”
Puff Pastry Pizzette
Red Wine Braised Short Rib
Gorgonzola, Roasted Tomato
Arugula Chiffonade, Malt Vinegar Vinaigrette
May I offer you an appetizer?
Continue reading “Short Rib Puff Pastry Pizzette”
Bacon Wrapped Filet Mignon
Red Wine Mushroom Sauce
Spinach in Puff Pastry
Served on an authentic reproduction of the Lincoln Presidential dinner service plates.
Abraham Lincoln Presidential China
The Lincoln China was the Kennedys preferred pattern for dining in the White House.
Mary Todd Lincoln was renowned for her enjoyment of shopping, thus she selected the Lincoln White House china shortly after her husband’s inauguration. An elegant French design, the Lincoln china combines the American eagle with various decorations in a brilliant color called “solferino”. This purple-red hue was invented by the French in 1859 and was very popular among the fashionable hosts of the Lincolns’ day. Authentic reproductions can be purchased at the JFK Museum Store here.
Continue reading “Lincoln Dinner at Delmonico’s, February 12, 1900”
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!