2016 was a crazy busy year for Bay Laurel Culinary. After months of planning and a full-scale construction project, we finally moved into our brand new customized kitchen space. From there, we started to build the foundation to expand our business, adding to-go and delivery menu…
Fuyu Persimmons are in abundance right now at the markets in Northern California. They should be used and celebrated! Below is a very easy appetizer to serve as a first course or as part of an hors d’oeuvre party. If you want to make it a bit more salad like, add some baby greens like arugula or frisee and cut the persimmon into thinner wedges.
Fuyu Persimmons with Passion Fruit Vinegar, Pepper Infused Sea Salt and Parmesan
3 fuyu persimmons
4 T. passion fruit vinegar
3 t. pepper infused sea salt (or ¼ t. cayenne pepper mixed with salt)
1 oz. Parmesano Reggiano
Peel persimmon and cut in half. Remove any seeds or core. Cut each half in half again so each persimmon is in a total of four pieces. Place a piece of persimmon on the end of a fork placed on a small appetizer/salad plate. Drizzle each fork of fruit with vinegar and then dust with salt. Using a vegetable peeler, top each piece of fruit with a shaving of parmesan cheese.
Makes 12 appetizers
October is traditionally the craziest of the busy months for us at BLC. Not only are private client bookings at a high water mark due to Northern California’s Indian Summertime, our calendar is filled with gigs at wineries and concert venues. The fact that this…
Looking for a sexy late summer food pairing? Look no further… Whether it be freshly made chèvre from a local herd of Tomales Bay goats at White Whale Farm or thickened creme fraiche (we make ours using Sonoma & Marin county cream) turned into a…
