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Recipes
Radicchio Salad with Bagna Cauda Vinaigrette
Need some balance to your Thanksgiving feast? Try Steven Satterfield’s colorful radicchio salad that combines fall persimmons and vinaigrette
Recipes
Persimmon Pound Cake
I used Nancie McDermott’s recipe for sweet potato pound cake (Southern Cakes, Chronicle Books, 2007) as the skeleton to hang this recipe on. Persimmons have an odd way of holding onto their moisture, so I only needed half as much pulp as I would have with sweet potatoes. I [...]
Recipes
Persimmon-Buttermilk Sherbet
I have used this formula with every kind of fruit you can name, including canned pineapple. It was given to me by my friend Donna Florio of Birmingham, Alabama, and it seems to always work.
Recipes
Fish Baked in Paper with Persimmon butter
This looks fancier than it is and, better yet, most of the work can be done ahead of time. Chef Bill Smith of Crook’s Corner serves it to diners, paper and all, to open at the table.
Recipes
Persimmon Pudding
We have it on our menu every fall, but because we use wild persimmons, the amount and duration vary from year to year. My main persimmon source is Mrs. Mary Andrews, now aged ninety who I’ve been buying produce from her for at least thirty years. They fall from [...]
Recipes
Grilled Harmony Hill Farm Pork Chop with Roasted Chidori Kale, Turnips, and Wild Persimmon Mostarda
Like many Southern chefs, Dylan Fultineer of Rappahannock in Richamond, Virginia, preaches the gospel of farm-to-table. But what sets him apart is that he goes to great lengths to adhere to its principals.