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Persimmon Apple Radicchio Stacks

persimmon apple radicchio stacks by The Culinary ChaseI intimidate people.  I remember the first time I was told this and was floored! It wasn’t said in a negative way nor aimed at my personality.   It happened to pertain to my style of cooking.

   We love to entertain and our friends enjoy coming to our house for dinner.  The issue tends to be when we get invited out, our friends tell us they can’t cook the same way I do.  Because I am an enthusiastic cook, pouring over recipes, and plan to the last detail what will be on the menu, I take this for granted.  However, as much as I adore cooking for others, I love it when people cook for me…no matter what’s on the table.  And, it doesn’t matter how many times you come to our home for dinner, I always get pre-dinner jitters.

Persimmon, available in autumn, is an edible fruit with sweet tones. When looking for persimmons, choose those that are labeled Fuyu (flat bottoms and squat shape).  The other type is called Hachiya and unless its overripe (very soft to touch), it will be astringent and nasty to bite into.  I can still recall the mouth-puckeringly tart sensation in my mouth when I took a bite – not nice at all!

Serves 2
adapted by Ripe

1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 medium ripe but firm persimmon
1 Granny Smith apple
1 small head radicchio
sea salt and freshly ground pepper

veg & fruit stack collage by The Culinary Chase1. In a bowl, whisk the oil and vinegar. Season generously with salt and pepper.

2. Using a mandoline set to medium thickness, slice the persimmon from the bottom up, horizontally.  Add the slices to the vinaigrette, turn to coat, then remove to a large plate.

3. Slice the apple on the mandoline, remove the seeds after slicing. Add to the vinaigrette, then remove and place next to the persimmons. Remove leaves of radicchio and tear into pieces big enough to accommodate the fruits slices. Coat with dressing, then pile on the plate.

4. To assemble the stacks, lay 1 persimmon slice on the bottom of a serving plate. Top with an apple slice and a piece of radicchio. Repeat until you have 3 to 4 layers. Sprinkle with sea salt and pepper.

fruit slices by The Culinary ChaseThe Culinary Chase’s Note:
  This is such an easy appetizer make.  Change the ingredients and use your favorite apple or switch the apple for a pear.  Persimmons should be available now.  Enjoy!

The post Persimmon Apple Radicchio Stacks appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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