FarmApartment

It was only a week ago that the sweet flesh of my first persimmon passed my lips, seducing my virgin taste buds with its luscious sweetness.  Like the first blush of a new romance, I was intoxicated.  It seemed as if we had known each other forever and I couldn’t even remember my life before.  The possibilities of this new relationship seem limitless and eternal.  Put simply, it is love.

Chicken With Persimmons, Apricots and Capers

This is an adaptation of a recipe in The Santa Monica Farmer’s Market Cookbook, an essential item for anyone interested in adding flavor to their cooking library with delicious seasonal recipes using the freshest ingredients.  The original recipe was “Chicken Legs With Kumquats, Prunes, and Green Olives.”  I changed it to “Chicken With Persimmons, Apricots and Capers” and served it with a side of roasted Brussels Sprouts with a Balsamic Glaze – also from the SM Farmer’s Market Cookbook.

Ingredients

2-3 boneless, skinless free-range chicken breasts
2-3 persimmons, skinned and cubed
1/2 cup dried Turkish apricots
1 cup boiling water
1 onion chopped
3/4 cup dry white wine
1/2 cup chicken of vegetable stock
2-3 tablespoons capers (to taste)
2 tablespoons olive oil
Salt

Directions

- Pour enough boiling water over the apricots to cover them until they soften.  About 15 minutes.

- Meanwhile, peel and cube the persimmons.

- Use a scissors to quarter the apricots.

A Fall palate

- Pour oil in a pan and heat over medium heat.  Add the chicken pieces, seasoning each side with salt and pepper.

- Sear each side for about 3-4 minutes, until the outside is opaque.

- Remove the chicken to a plate.

- In the same pan, saute the onions in the oil created by the chicken until it’s translucent, about 5 minutes. Add garlic and stir for 1 minute.

- Add the wine and raise the heat to medium until liquid is reduced by half, about 3 minutes.

- Return the chicken to the pot and add the apricots, persimmons and capers and a dash of salt and pepper.  I added a bit of the stock at this point, to keep everything from sticking.

- Stir, cover and reduce heat and simmer for about 20 minutes, adding stock if necessary.   Add the rest of the stock and simmer for 10 minutes more or until chicken is cooked through.

*****

Persimmon Salsa on Moroccan Spiced Tilapia

Served With Salad

And Citrus Vinaigrette Dressing

These are recipes I got from the world wide web.  The mix of flavors, the orange with the spicy, sweet salsa and the curry flavored fish was transporting.  And it was all pretty simple to make.

PERSIMMON SALSA

I left out the mint and ginger, simply because I didn’t have any and it was still wonderful.  Also I put a little bit more lime juice in.

Ingredients

4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced white onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
1 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger

Directions

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

MORROCCAN SPICED TILAPIA

I chose tilapia because I’ve heard that it’s one of the most sustainable of all the fishes.  However, I’ve never been able to prepare it so that it doesn’t taste completely bland.  This recipe is genius!  It could not be easier, takes 10 minutes, is relatively healthy and it’s delicious!

Ingredients

2 tilapia fillets
Salt and ground black pepper
1 teaspoons ground cumin
1 teaspoons ground coriander
1 tablespoon olive oil

Directions

Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.

Citrus Vinaigrette

This recipe is from one of my all time favorite cookbooks, The Golden Door Cooks Light and Easy. Michel Stroot is a culinary wonder when it comes to preparing simple yet gourmet yet low-calorie, healthy meals using the abundance of fresh produce that Southern California boasts. Honestly, you can’t go wrong.

Ingredients

2 tablespoons water
1/3 cup fresh orange juice
2 tablespoons champagne or chardonnay vinegar (any white wine vinegar will do)
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon dijon mustard
Salt and pepper to taste

optional ingredients:

1 teaspoon grated orange zest
1/2 teaspoon chopped lemon or common thyme

Directions

Combine all ingredients and process until smooth.  I usually use and old jam jar and shake it up really good.

Persimmon Chutney

For this recipe, see my post on the Canning Class at Surfas.