LCBO Food and Drink Holiday 2015

persimmons from page 73

a large, rimmed parchment-paper-lined bak- ing sheet. 4 Roast persimmons for about 20 minutes or until tender and lightly browned. Let cool slightly, slide a spatula under each slice to prevent sticking, then let cool to room tem- perature. 5 Meanwhile, place puff pastry on a lightly floured surface and roll out to a 12-inch (30‑cm) square. Fold in half (like a book), then roll to a 14 x 7-inch (35 x 18-cm) rectangle. Trim edges to straighten, as necessary. Transfer to a parchment paper-lined baking sheet. Brush a ½-inch (1-cm) border along each long edge with water, then fold a strip along that edge to make a doubled raised border. Press firmly. Prick pastry inside the border all over with a fork. Refrigerate for 15 to 30 minutes. 6 Combine reserved sugar mixture with mas- carpone, cream and vanilla, blending until smooth. Cover and refrigerate for up to 1 day, until serving. 7 Place a sheet of parchment paper on top of pastry rectangle and place another bak- ing sheet on top of paper. Place a large glass baking dish on top to weigh it down. Bake pastry at 400°F (200°C) for 15 minutes. Re- move from oven and remove baking dish as well as the top baking sheet and parchment paper. Return to oven and bake for about 5 to 10 minutes or until golden brown. If the pas- try puffs up, use a wadded up paper towel to gently press it flat as soon as it comes out of the oven. Let cool completely on a wire rack. 8 Spread mascarpone mixture evenly over pastry inside the raised border. Arrange per- simmon slices on top of mascarpone in 2 rows and overlapping slightly. Let stand at room temperature for up to 1 hour before serving. Cut crosswise into slices. Serves 6 to 8 TIP  It’s worth it to seek out packages of frozen puff pastry made with butter, either all butter or in combination with shortening, rather than all shortening, for superior flavour and crispy, flaky texture. The variety with all shortening may puff up more so check in the first couple of minutes after removing the top baking sheet, and if the pastry has puffed up, replace the baking sheet for 5 more minutes to keep the pastry fairly flat.

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SPICED PERS IMMON MASCARPONE TART

Fuyu persimmons roast to sweet tenderness dressed in spices and a touch of lemon for this elegant dessert. Each component of this tart is prepared separately and, when combined, together they make a delightful French-style pastry that no one will guess was so easy to create. The pastry and persimmons are best baked the day you plan to serve this tart, but the mascarpone filling can be made a day ahead. Assemble the tart up to 1 hour before serving and let stand at room temperature. Serve with lightly sweetened whipped cream and fresh blackberries.

ROASTED PORK TENDERLOIN WITH ROASTED PERS IMMONS & PERS IMMON KETCHUP Combine two types of persimmons—the as- tringent Hachiya and the non-astringent Fuyu—for a decidedly different roast pork dish. The Fuyu get more tender as they’re cooked while the Hachiya start very soft, then firm up. Both lend a floral, fruity flavour to the pork. The ketchup tastes better if made a few days ahead and even up to a week or two as the flavours meld as it sits in the fridge.

4 to 5 firm ripe Fuyu persimmons ¼ cup (60 mL) granulated sugar ½ tsp (2 mL) ground cinnamon Pinch ground cardamom Pinch salt 2 tbsp (30 mL) fresh lemon juice ½ pkg (250 g) frozen puff pastry, thawed (see TIP) 1 cup (250 mL) mascarpone cheese 1 tbsp (15 mL) cream or milk (any type) 1 tsp (5 mL) vanilla extract

PERSIMMON KETCHUP 4 very soft ripe Hachiya persimmons 1 tbsp (15 mL) butter or vegetable oil ½ small onion, chopped 1 clove garlic, minced Salt and freshly ground pepper ¼ tsp (1 mL) celery seeds Pinch ground allspice Pinch ground cloves 2 tbsp (30 mL) granulated sugar 2 tbsp (30 mL) cider vinegar ROAST PORK & PERSIMMONS 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) olive oil 1 tsp (5 mL) fennel seed, crushed Salt and freshly ground pepper

1 Preheat oven to 400°F (200°C). 2 Trim stems from persimmons and peel off skins. Cut crosswise into slices just under ¼ inch (5 mm) thick. Select the 24 nicest slices and reserve remaining for another use. 3 Combine sugar, cinnamon, cardamom, salt and lemon juice in a large bowl. Transfer 2 tbsp (30 mL) to a bowl for mascarpone fill- ing and set aside. Add persimmon slices to the large bowl and stir gently to coat well with sugar mixture. Arrange in a single layer on

218  FOOD & DRI NK HOLIDAY 2015