Gingered Broth with Persimmon & Chicken

• ½ lb boned and skinned chicken breasts cut into paper-thin slices
• 1 Tbs soy sauce
• 2 Tsp Oriental sesame oil or toasted almond oil (Optional)
• 1 Large aprox 8 oz firm Fyuy persimmon, peeled stemmed, and cut into thin wedges
• 20-30 small 2-3 total edible0 pod peas, strings removed
• 1/3 cub thinly sliced green onion Gingered broth (recipe follows)

Gingered broth- In a 3-4 quart pan, combine 1 ½ quarts regular-strength chicken broth, 1 cup dry sherry, 2 tablespoons minced fres ginger, 1 star anise (or ½ tsp anise seed and 1cinnamon stick 3 in. long). Bring to a boild; cover and simmer for about 30 minutes. If desired discard spices.

1. In a small bowl mix chicken, soy sauce, and sesame oil, If made ahead, cover and chill up until next day In each of 6 wide, shallow bowls ( about 1 ½ cup size) arrange equal portions of persimmon, peas and onion bring bowls to the table.
2. Heat gingered broth to boiling on the range or on a portable burner at the table. Stir in chicken; simmer just until chicken is opaque, 30 seconds to 1 minute, if coking broth on range, pour into a tureen and bring to the table. Carefully ladle broth into each bowl over fruit and vegetables. Makes 6 first course servings.

Braised Pork with Fuyu Persimmon

Servings: Makes 6 servings.

Ingredients

2 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
3/4 teaspoon salt
1 to 3 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
1 large garlic clove, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/8 teaspoon cayenne
2 cups water
4 plum tomatoes (3/4 lb total), peeled (see cooks' note, below) and chopped, or 1 (14- to 16-oz) can whole tomatoes, drained and chopped
1 1/2 lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges
1/2 cup chopped scallion greens
Accompaniment: cooked white rice

Preparation

Put oven rack in lower third of ovenand preheat oven to 350°F.
Pat pork dry with paper towels, then sprinkle with salt. Heat 1 tablespoon oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 5 minutes per batch, transferring to a bowl as browned. (Add more oil to pot as needed between batches.)
Pour off all but 1 tablespoon fat from pot. Add onion, bell pepper, and celery and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, turmeric, and cayenne and cook, stirring, 1 minute. Add pork with any juices accumulated in bowl, water, and tomatoes and bring to a simmer.
Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.
Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more. Stir in scallion greens and salt and pepper to taste.
Cooks' notes:
• Stew can be made, without persimmons or scallions, 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in a preheated 350°F oven, about 30 minutes, before proceeding.
• To peel a tomato, first cut an X in the end opposite the stem and immerse in boiling water 10 seconds. Transfer to ice water, then peel.

Lamb Chops with Fresh Persimmon Chutney

Servings: Makes 4 servings.

Ingredients

2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice
1/4 cup finely chopped sweet onion
1 teaspoon finely grated peeled fresh ginger
1 small fresh jalapeño chile, seeded and minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
4 (1-inch-thick) loin lamb chops
2 teaspoons olive oil

Preparation

Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
Serve lamb chops with persimmon chutney.

Lamb Chops and Fresh Persimmon Chutney

Active time: 20 min Start to finish: 40 min

When we think of fall fruits, persimmons are all too often forgotten — but they're wonderful. Here, they make a salsa-like chutney that's perfect for lamb chops.

Servings: Makes 4 servings.

• 2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice
• 1/4 cup finely chopped sweet onion
• 1 teaspoon finely grated peeled fresh ginger1 small fresh jalapeño chile, seeded and minced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 4 (1-inch-thick) loin lamb chops
• 2 teaspoons olive oil

Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.

Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.

Serve lamb chops with persimmon chutney.

Roasted Venison with Foie Gras and Celeriac Slaw, Hedgehog Mushrooms and Persimmon

Joachim B. Splichal
Show: FoodNation With Bobby Flay
Episode: Upscale L.A.
Difficulty: Expert
Prep Time: 1 hour
Inactive Prep Time: 5 minutes
Cook Time: 35 minutes
Yield: 4 servings

• 1 (4 to 5-ounce) venison loin


• Salt


• 1-ounce vegetable oil


• Foie Gras and Celeriac Slaw, recipe follows


• Persimmon Cylinders, recipe follows


• Hedgehog Mushrooms, recipe follows


• Fleur de Sel, for garnish

1. Preheat the oven to 350 degrees F.
   
   Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done,
   transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions.


2. In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around
   the plate. Sprinkle the venison with fleur de sel.


3. Preheat the oven to 350 degrees F.
   
   Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done,
   transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions.


4. In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around
   the plate. Sprinkle the venison with fleur de sel.

Foie Gras and Celeriac Slaw

• 8 ounces grade "A" foie gras
• 2 medium celery roots
• 2 tablespoons butter
• Salt
• 1/2 cup chopped fresh celery leaves

1. Dice the foie gras into a medium-size dice and set aside. Peel the celery root and then grate it on a cheese grater.


2. In a medium sized pan over medium heat, melt the butter. Add the grated celery root and saute until almost tender. Season, to taste, with salt. When the celery root is almost cooked, add the foie gras and gently fold the foie gras into the celery root. Then add the chopped celery leaves and season to taste.
   
   Chef's Note: The foie gras and celery leaves do not need to cook through once added. The entire cooking time on the Foie Gras and Celeriac Slaw should be 3 to 5 minutes.

Persimmon Cylinders

• 2 persimmons


• Salt


• 1 ounce butter

1. Cut off the top and bottom of the persimmons and then cut each in half so each persimmon makes 2 cylinders. Season the persimmon with salt. In a saute pan over medium-high heat, melt the butter. Add the persimmons and lightly caramelize on both sides.

Hedgehog Mushrooms

• 8 ounces Hedgehog mushrooms


• 1 tablespoon vegetable oil


• 1 shallot, minced


• Salt

1. Thoroughly clean the mushrooms with a towel, rubbing them to remove all of the dirt. In a medium pan over medium-high heat, warm the oil. Add the shallots and cook until translucent. Add the mushrooms and season with salt; cook for 2 minutes or until tender.


2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.