Taste_of_the_South_-_October_2019

OCTOBER 2019 | TASTE OF THE SOUTH 20

Persimmon Grilled
Cheese Sandwiches
MAKES 4

Melty and mild in fl avor, Brie is great
for whipping up these easy yet elegant
sandwiches, but you can sub in your
favorite cheese to add your own spin.

¼ cup mayonnaise
1 teaspoon creamy horseradish
1 tablespoon Dijon mustard
1⁄8 teaspoon ground black pepper
8 slices (¼-inch-thick) sourdough
bread
4 tablespoons unsalted butter,
divided
1 (8-ounce) wheel of Brie, cut into
1⁄8-inch-thick slices (rind removed,
if desired)
1 (8-ounce) block mozzarella cheese,
cut into 1⁄8-inch-thick slices
16 slices (1⁄8-inch-thick) peeled firm
ripe Fuyu persimmons (about
4 persimmons)
16 fresh basil leaves

1.In a small bowl, whisk together
mayonnaise, horseradish, mustard,
and pepper. Spread mayonnaise mixture
onto both sides of each bread slice.
2.In a large skillet, melt 1 tablespoon
butter over medium heat. Reduce heat
to medium-low. Place 2 bread slices in
skillet. Arrange Brie in a single layer on
one bread slice. Arrange a few slices
of mozzarella in a single layer on other
bread slice. Top one bread slice with
4 persimmon slices, overlapping if
necessary. Top with 4 basil leaves. Cover
with lid, and cook until cheese is melted,
about 1 minute.
3.Using a spatula, turn one bread slice
onto other bread slice, cheese side down.
Increase heat to medium. Cook for
30 seconds; turn sandwich over, and cook
30 seconds more. Repeat with remaining
ingredients. Serve warm.

Persimmon and

Citrus Quick Bread

MAKES 1 (9X5-INCH) LOAF (photo on page 18)

Slices of fresh persimmon create a gorgeous

star-patterned topping for this simple loaf.

12⁄3 cups all-purpose flour

¾ cup granulated sugar

1 teaspoon orange zest

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cardamom

2 large eggs

½ cup heavy whipping cream

½ cup fresh orange juice

1 cup diced peeled Fuyu persimmons

(about 2 persimmons)

1 Fuyu persimmon, unpeeled and

thinly sliced crosswise

Garnish: confectioners’ sugar

1.Preheat oven to 350°. Line a 9x5-inch

loaf pan with parchment paper, letting

excess extend over sides of pan.

2.In a large bowl, whisk together flour,

granulated sugar, zest, baking powder,

baking soda, salt, and cardamom. In a

small bowl, whisk together eggs, cream,

and orange juice. Make a well in center

of flour mixture; add egg mixture, stirring

until combined. Fold in diced persimmons.

Spoon batter into prepared pan.

3.Bake for 40 minutes. Top with

persimmon slices, and bake until a

wooden pick inserted in center comes

out clean, about 30 to 35 minutes more.

Let cool in pan for 10 minutes. Using

excess parchment as handles, remove

from pan, and let cool completely on

a wire rack. Garnish with confectioners’

sugar, if desired.