Celebrating a Year of Culinary Delights: Quince Membrillo, Vegetarian Cheeses, and a Festive Fuyu Persimmon Salad for Thanksgiving

It’s truly hard to believe, but today marks a special milestone: my blog’s one-year anniversary! Exactly one year ago, I embarked on this wonderful journey of sharing culinary passions, beginning with a post dedicated to quince membrillo. This sweet, firm paste, often referred to as quince paste, holds a revered place in Spanish gastronomy, traditionally accompanying an array of delightful Spanish cheeses such as Manchego, Roncal, Idiazabal, and Zamorano. This past week, I had the pleasure of introducing two dear friends, Emily and James, along with their family, to this exquisite tradition of savoring membrillo with rich sheep’s milk cheeses. Emily and James, who celebrated their marriage in Cyprus on July 18th, continued their festivities stateside this past Sunday in Chapel Hill, North Carolina. In the vibrant days leading up to their celebration, we relished several unforgettable dinners, each beautifully inaugurated with this classic Spanish pairing.

Discovering Gourmet Treasures: A Southern Season and Vegetarian Cheese Options

During my visit to North Carolina, Emily and I dedicated a delightful hour to exploring A Southern Season, an acclaimed gourmet food shop that stands as a true culinary haven. Amidst countless tempting provisions, I was particularly thrilled to discover an extensive selection of cheeses from Cypress Grove, renowned makers of the celebrated Humboldt Fog. For my vegetarian friends, James and Emily, finding cheeses made without animal rennet is a priority. Rennet, a coagulating enzyme traditionally sourced from the stomach of calves, is a common ingredient in many traditional cheese-making processes. Fortunately, many, if not all, of Cypress Grove’s exceptional cheeses are crafted using a vegetarian rennet. Among their offerings, we found a truly delicious sheep’s milk cheese named Lamb Chopper, which proved to be an absolutely divine companion to the quince membrillo.

Indeed, we thoroughly enjoyed the sweet fruit paste with every cheese we sampled throughout the week—from the creamy textures of Brie and the distinctive layers of Morbier to the rustic charm of Tomme de Savoie. However, the combination of Lamb Chopper and membrillo undeniably stood out as the pinnacle of flavor, a testament to the perfect harmony between the nutty, slightly sweet notes of the cheese and the concentrated fruitiness of the quince paste. This experience underscored the importance of quality ingredients and thoughtful pairings in creating memorable dining moments, especially for those seeking ethical and delicious vegetarian alternatives in the world of fine cheese.

Beyond the Plate: Cherished Memories and the Spirit of Friendship

My week in North Carolina was, to say the very least, profoundly memorable. Each day concluded with my face aching from the sheer joy of so much smiling and laughter. I had the immense pleasure of staying with James’ wonderful family—a lively household comprising four charming and funny children, two incredibly entertaining parents, and two delightful dogs. Our days were filled with simple, heartwarming pleasures: intense games of Scrabble and spirited ping-pong matches, movie nights featuring cinematic gems like Mostly Martha and the compelling documentary Grizzly Man, and refreshing walks with Molly and Sally, the family’s beloved dogs. It was a week spent truly savoring the precious moments of good company and shared experiences, a poignant reminder of the invaluable bonds of friendship and family.

The culinary delights extended beyond the gourmet shop. On one of the very first evenings of my visit, we enjoyed thin, crisp slices of Fuyu persimmons alongside our cheese spread. Fuyu persimmons, with their unique texture and subtly sweet flavor, are a spectacular seasonal addition that can elevate a wide variety of dishes, from vibrant salads to gourmet paninis. These remarkable fruits are typically available from September through December, reaching their peak in November. This timing couldn’t be more perfect, aligning splendidly with the anticipation of the Thanksgiving Day feast. If you find yourself still contemplating an elegant and impressive first course for your upcoming holiday meal, I wholeheartedly recommend this delightful salad. It’s not only elegant and seasonal but also utterly delectable, promising to be a festive and unforgettable addition to any Thanksgiving table.

Seasonal Inspiration: The Versatile Fuyu Persimmon

Fuyu persimmons, distinct from their astringent Hachiya cousins, are renowned for their non-astringent quality, meaning they can be enjoyed firm and crisp, much like an apple. Their skin is edible, and their flesh offers a mild, honey-like sweetness with a hint of cinnamon and pear, making them incredibly versatile in the kitchen. Beyond salads and paninis, Fuyu persimmons can be diced into salsas, baked into breads, or simply enjoyed as a healthy snack. They are not only delicious but also packed with vitamins A and C, fiber, and antioxidants, contributing a healthy glow to your holiday spread.

Featured Recipe: Elegant Mache and Fuyu Persimmon Salad

This Mache and Persimmon Salad is a celebration of autumn’s bounty, offering a refreshing counterpoint to richer holiday fare. Its simplicity belies its sophisticated flavor profile, making it an ideal starter for any festive occasion, especially Thanksgiving.

Ingredients (Serves 4)

• 2 small shallots, finely minced
• 2 tablespoons champagne vinegar (or white wine vinegar for a subtle tang)
• 2 tablespoons fresh lemon juice
• ½ teaspoon Dijon mustard
• ¼ teaspoon granulated sugar
• ½ teaspoon kosher salt (or to taste)
• ⅓ cup extra-virgin olive oil, high quality recommended
• 2 ripe but firm Fuyu persimmons
• 4 oz. piece of Parmigiano Reggiano, for shaving
• 8 oz. mache (lamb’s lettuce), thoroughly washed and dried
• Freshly ground black pepper, to finish

Instructions

1. Prepare the Dressing: In a medium bowl, combine the finely minced shallots, champagne vinegar, fresh lemon juice, Dijon mustard, sugar, and kosher salt. Whisk these ingredients vigorously until well combined.
2. Emulsify with Olive Oil: While continuing to whisk constantly, slowly drizzle in the extra-virgin olive oil in a steady, thin stream. This gradual addition and continuous whisking are crucial for creating a beautifully emulsified, thick, and cohesive vinaigrette. Set the dressing aside, allowing the flavors to meld.
3. Prepare the Persimmons: Begin by carefully cutting off the stem and blossom ends of each Fuyu persimmon. Using a sharp paring knife, gently slice off the skin, taking care to remove as little of the sweet fruit flesh as possible. For perfectly uniform, paper-thin slices, utilize a mandoline. If a mandoline is unavailable, a very sharp chef’s knife can achieve similar results with careful precision. Arrange the slices artfully on a plate or tray and set aside.
4. Shave the Parmigiano Reggiano: With a vegetable peeler or the edge of a sharp knife, create delicate, long, thin strips of Parmigiano Reggiano from the block. The elegant shavings add a salty, nutty counterpoint to the sweetness of the persimmons. Set these aside.
5. Assemble the Salad: In a large mixing bowl, gently place the washed and dried mache greens. Drizzle a modest amount of the prepared vinaigrette over the greens and toss lightly to coat them evenly. Be careful not to overdress the salad; you can always add more.
6. Plate and Serve: Divide the thinly sliced persimmons evenly among four individual serving plates, arranging them in an appealing pattern. Top each arrangement with a generous, fluffy handful of the dressed mache greens. Finally, scatter the Parmigiano Reggiano shavings over the greens. Finish each salad with a crack of freshly ground black pepper just before serving.

Tips for Perfecting Your Persimmon Salad

• Ingredient Quality is Key: For the best results, always choose firm, unblemished Fuyu persimmons. Opt for fresh, vibrant mache greens, and invest in a high-quality extra-virgin olive oil for the dressing—its flavor truly shines through.
• Chill Your Greens: Ensure your mache is thoroughly dried and chilled before dressing to maintain its crispness.
• Dress Lightly: Add the dressing just before serving to prevent the greens from wilting. You can always pass extra dressing at the table.
• Presentation Matters: Arrange the persimmon slices artfully, perhaps in a circular pattern, before piling the greens on top. The visual appeal enhances the dining experience.
• Customize Your Crunch: For an added layer of texture, consider toasting a handful of chopped walnuts, pecans, or pistachios and sprinkling them over the salad.
• Cheese Alternatives: While Parmigiano Reggiano is fantastic, a crumbled goat cheese or a mild blue cheese could also offer an interesting flavor dynamic.

Conclusion: A Culinary Journey Continues

As I reflect on this past year, from the initial post on quince membrillo to the recent joy of sharing this elegant Fuyu Persimmon Salad, my heart is full of gratitude. This blog has become more than just a place to share recipes; it’s a chronicle of culinary discoveries, cherished friendships, and the simple, profound pleasures found around a shared table. Whether it’s exploring gourmet shops for vegetarian-friendly cheeses or celebrating seasonal produce like the exquisite Fuyu persimmon, the journey of food continually inspires. Here’s to many more years of delectable adventures, shared meals, and the ongoing exploration of flavors that bring us all closer together. Thank you for being a part of this wonderful first year!