Sunday, November 20, 2005

Thanksgiving Antipasti I

So, today I'll tell you about two quick, simple and elegant dishes you can make hours ahead, put in the fridge and serve as appetizers while the turkey is still in the oven. First, Persimmons wrapped in prosciutto. One important thing about persimmons, 2 main kinds are commercially sold in the U.S. and both have a rich orange color: one, the Fuyu is fatter than it is long and the other, the Hachiya is longer than it is fat. USE THE FATTER, SHORTER ONE or you and your guests will be puckering throughout the whole dinner! The longer kind must be almost fall-apart mushy in order to be sweet. We don't want mushy, for this recipe we want toothsome. Epicurious disagrees with me. They suggest the mushy, Hachiya persimmons as a fall/winter alternative to the traditional prosciutto with melon. In Spain however, when melon is not available, jamon serrano is draped over sliced pineapple with delicious results.


3 short, fat Fuyu persimmons
6 thin slices of prosciutto or Spanish jamon serrano
12 toothpicks

Cut your persimmons in quarters. Take 6 slices and cut them lengthwise to make 12 long, thin strips. Roll one strip around each persimmon chunk and fix with a toothpick. Refrigerate until ready to serve.


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