Persimmons are my favorite late-fall fruit followed closely by pomegranates, and I love to throw the two together whenever I can, which leads to a great many fruity salads around this time of year. This is probably my preferred iteration though, because persimmon wedges and swatches of prosciutto make for a heavenly pairing. It looks so festive, too - this salad was actually my contribution to Thanksgiving dinner, and it looked quite nice mixed with with the spread if I may say so! Can't please everyone though; my husband likens persimmons to tomatoes injected with watermelon juice, and no, he doesn't mean that in a good way. More for the 'simmon lovers to enjoy!
Spinach & Persimmon Salad with Prosciutto, Pistachios & Pomegranate Vinaigrette
Makes 4-6 servings
*1/4 cup pomegranate juice
*1/4 cup balsamic vinegar
*1/3 cup fruity EVOO
*1 squeeze honey
*1 dollop (about 1/2 teaspoon) Dijon mustard
*1 small clove garlic, minced
*S&P
*6 cups baby spinach, washed and dried
*2 very ripe persimmons, sliced (I prefer the flatter, squat variety)
*4 slices of prosciutto, ribboned
*1/4 cup pomegranate arils
*1/4 cup crumbled feta cheese
*1/4 cup pistachios, lightly toasted and chopped
In a small mason jar, combine the first 7 ingredients to make the vinaigrette. Shake the jar vigorously until everything is well incorporated, and taste for seasoning. Prepare the salad with the rest of the ingredients and drizzle with the vinaigrette.
Sunday, November 30, 2014
Monday, November 24, 2014
Sage Chicken & Sausage Bake
When your hands smell of onions and sage, you know you're making something autumnally appropriate! Adapted (barely, if I'm being honest) from Nigella Lawson, this recipe is perfectly simple and delicious late fall comfort food...and hearty enough to ease you into an early hibernation. I usually just opt for thighs when I throw this together but you can use any chicken pieces you desire - just keep track of baking times. When paired with roasted potatoes, a crisp salad and peppery saison, you couldn't ask for a better November weeknight dinner.
Sage Chicken & Sausage Bake
Serves 3-4
*1 onion, peeled and cut into wedges
Sage Chicken & Sausage Bake
Serves 3-4
*1 onion, peeled and cut into wedges
*3-4 cloves garlic, smashed
*1 tablespoon EVOO
*1 teaspoon of your favorite mustard - my standard is a wild mushroom mustard
*1 tablespoon EVOO
*1 teaspoon of your favorite mustard - my standard is a wild mushroom mustard
*1 heaping teaspoon dried sage
*1 teaspoon Worcestershire sauce
*Juice of half a lemon
*4 chicken thighs, extra skin and fat trimmed
*1 teaspoon Worcestershire sauce
*Juice of half a lemon
*4 chicken thighs, extra skin and fat trimmed
*3-4 hot or sweet Italian sausages, your choice
*Handful of fresh sage leaves, roughly chopped
*Handful of fresh sage leaves, roughly chopped
Throw everything but the sausages into a Ziploc bag with a good grinding of fresh pepper and a couple pinches of salt. I cut the spent lemon half in a few pieces and throw that in too. Toss the bag around, squelching everything together to mix all the ingredients evenly across the chicken. Leave to
marinade in the refrigerator a couple of hours (or overnight), squelching and turning the chicken around in the bag every so often.
Take the chicken out of the fridge about 30 minutes before you're going to bake, and toss the sausages and some sage leaves in the bag as well, squelching everything around again. Heat the oven to 425.
Arrange the chicken and sausage as well as some of the onion quarters all in a roasting pan. Sprinkle the rest of the fresh sage leaves over the chicken and sausages (I usually tuck one under each flap of thigh skin, too) and then put into the oven to cook for 45 minutes to an hour, until the thighs are done. Turn the sausages about halfway through to brown on both sides.
Arrange the chicken and sausage as well as some of the onion quarters all in a roasting pan. Sprinkle the rest of the fresh sage leaves over the chicken and sausages (I usually tuck one under each flap of thigh skin, too) and then put into the oven to cook for 45 minutes to an hour, until the thighs are done. Turn the sausages about halfway through to brown on both sides.
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