Double Persimmon Napa Cabbage Salad

It’s persimmon month, at least in my house.  I’ve got my first batch of dried Hachiya persimmons ready, and fresh mellow Fuyu persimmons on my counter.  I put the two of them together in a salad with savory, slightly bitter napa cabbage and it was a great combo.

Napa cabbage, bright orange Fuyu persimmons, and dried Hachiya persimmons

Napa cabbage, bright orange Fuyu persimmons, and dried Hachiya persimmons

Persimmon Napa Cabbage Salad

Double Persimmon Napa Cabbage Salad

I lightly dressed the greens and persimmons with a sherry vinegar/olive oil dressing and topped with toasted almonds for a rich crunch.  This salad would work well with finely shredded brussels sprouts instead of napa cabbage.  Savory, sweet, fresh, and crunchy — this is a nice Fall salad for the persimmon lover. Enjoy!

Double Persimmon Napa Cabbage Salad
(serves 4 – 6 for a side dish)

1/2 head Napa Cabbage, sliced thin
2 Fuyu persimmons, peeled and sliced into bite size pieces
2 dried Hachiya persimmons*, diced small
1/2 cup toasted almonds, coarse chop

Dressing:
1/4 cup extra virgin olive oil
2 TB sherry vinegar
sea salt to taste
fresh ground black pepper

Assemble the salad ingredients in a shallow, wide bowl.  Just before serving, mix together the sherry vinegar and olive oil with about 1/4 tsp sea salt.  Drizzle over the salad, top with fresh ground black pepper, and serve.

* If you can’t locate dried persimmons, you may substitute golden raisins

Giant Cheesy Goldfish Crackers

These are the Goldfish of your dreams.

Giant Goldfish Crackers

Giant Cheesy Goldfish Crackers

Cheesy, buttery, smiling giant goldfish crackers.  Perfect for a special snack, as they are rich and addictively delicious for the cheese lover.

cookie cutter and straw

cookie cutter and straw

The key to getting the goldfish shape is to augment a diamond ring cookie cutter by elongating the round portion, and adding a dent in the jewel part.  To make the eye of the goldfish, just use a drinking straw.  And for the Gluten Free folks out there, this recipe works well with GF flour.   Enjoy!

Giant Cheesy Goldfish Crackers
(makes about 24 crackers)

8 oz extra sharp cheddar cheese, grated and warmed to warm room temp.
8 oz unsalted butter, room temp
12 oz (2 1/3 cups) unbleached white flour or GF flour
1 1/2 tsp sea salt, fine
1/4 tsp cayenne pepper

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butter and cheese before blending in food processor

In a food processor, blend cheddar cheese with butter until creamy and uniform.  You will likely have to scrape down the bowl a couple times to achieve the right consistency.

Add the dry ingredients, and combine in food processor using low power pulses until a dough forms.  Turn out the dough onto plastic wrap, flatten into a disc, then wrap and cool in fridge for about an hour.

Roll out chilled dough onto parchment paper, dusting with a little flour if necessary to prevent sticking.
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Cut the fish shaped crackers and then place on cookie sheet.  Use a drinking straw to create an eye, and a sharp knife to cut a little smile in the dough

Goldfish, just before going into the oven

Goldfish, just before going into the oven

Bake for 18 – 20 minutes at 375, or until they are beginning to brown on the edges.  Cool just until room temp and enjoy.  Store airtight for best texture.