Persimmon, Pomegranate, and Pistachio Salad With Lemon Honey Vinaigrette

Suggested tweaks: I tossed the arugula mixture in the vinaigrette before placing it atop the persimmon slices, which I gave another drizzle in order to make sure that everything was properly dressed. Desmond suggests multiple substitutions for the lemon, if you want to mix things up. Add pomegranate molasses for more tang, balsamic vinegar for sweetness, or soy sauce for extra umami.

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• Lemon Honey Vinaigrette
• 1/4 cup fresh lemon juice (about 2 small lemons)
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
• Pinch of kosher salt
• Finely grated zest of 2 small lemons
•  
• Salad
• 2 medium ripe Fuyu persimmons
• 1 small pomegranate
• 1/2 cup shelled roasted and salted pistachios, chopped
• 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
• 6 packed cups (about 6 ounces) mixed greens or arugula

Procedures

1. To make the vinaigrette: Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.
   
2. For the salad: Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You’ll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
   discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.
   
3. Alongside:
   Herb-crusted Roasted Turkey Breast
   Maple Mustard Baked Ham
   Garlic-Studded Crown Roast of Pork
   Seared Scallops with Brown Butter
   Roasted Halibut with Olive Oil and Thyme

Buckwheat Honey Ice Cream

Special equipment: ice cream maker

Ingredients

serves makes 1 quart, active time 25 minutes, total time 4 hours (including chilling)

• 7 large egg yolks
• 1 1⁄2 cups whole milk
• 1 1/2 cups heavy cream
• 1/4 teaspoon fine sea salt
• 2 tablespoons granulated sugar
• 1/2 cup buckwheat honey, plus additional for drizzling (optional)

Procedures

1. Prepare a large bowl of ice water and set aside. Put the egg yolks in a large heatproof bowl and set aside.
   
2. In a medium saucepan, bring the milk, cream, and salt to a rolling boil. Whisk the sugar into the egg yolks until smooth. Slowly pour the hot cream mixture over the yolks, whisking constantly. When completely combined, add the honey and whisk until dissolved. Strain the mixture through a fine-mesh sieve into a large, clean heatproof bowl. Place the bowl of ice-cream base in the prepared bowl of ice water and stir until cool.
   
3. Freeze the mixture in an ice-cream machine according to the manufacturer’s directions until the ice cream has a smooth, soft- serve-like texture. Store in the freezer for 4 hours to harden. Drizzle buckwheat honey or Caramel Sauce (if using) over the ice cream.

Roast Chicken With Saffron, Hazelnuts, and Honey

Ingredients

serves Serves 4-6, active time 30 minutes, total time 2 hours (or up to 24 to marinate chicken)

• 1 large organic or free-range chicken, divided into quarters: ?breast and wing, leg and thigh
• 2 onions, coarsely chopped
• 4 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• A generous pinch of ?saffron threads
• Juice of 1 lemon
• 4 tablespoons cold water
• 2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• Scant 3/4 cup (100 g) unskinned hazelnuts
• 3 1/2 tablespoons (70 g) honey
• 2 tablespoons rose water
• 2 green onions, coarsely chopped

Procedures

1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. ?Leave to marinate for at least an hour, or overnight in the fridge.
   
2. Preheat the oven to 375°F / 190°C. Spread the hazelnuts out ?on a baking sheet and toast for 10 minutes, until lightly browned. ?Chop coarsely and set aside.
   
3. Transfer the chicken and marinade to a baking sheet large enough ?to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
   
4. While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread ?it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
   
5. Transfer the chicken to a serving dish and garnish with the chopped green onions.

No Knead Whole Wheat Buns with Honey Butter

Special equipment

baking sheets, parchment paper, whisk

Ingredients

serves makes 12 buns

• For the Buns
• 1 1/2 cups warm water, divided
• 1/2 ounce active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
•  
• For the Honey Butter
• 8 tablespoons (1 stick) butter, at room temperature
• 1/4 cup honey, or to taste

Procedures

1. For buns: In a large bowl, combine yeast and 1/2 cup warm water. Stir to combine then let sit for 5 minutes. Add remaining 1 cup water, salt, sugar, and whole wheat flour to the bowl and stir for 2 minutes. Add all purpose flour and stir until mixture is smooth, about 1 minute more. Cover the bowl with plastic wrap or a dish cloth and let sit until doubled in volume, about 45 minutes.
   
2. Preheat oven to 400°F. Line two baking sheets with parchment paper. Divide dough into 12 equal portions, lightly rolling each portion into a ball and placing on the baking sheets. Let buns sit for 15 minutes to rise some more. Bake buns until golden and lightly crisp on top, 20-25 minutes.
   
3. For honey butter: In a small bowl, stir together honey and butter until smooth. Serve immediately with buns or store in the refrigerator.

Honey-Balsamic Roasted Carrots

Ingredients

serves Serves 4, active time 15 minutes, total time 40 minutes

• 1 pound (455 g) carrots, cut in half crosswise, each half cut lengthwise into quarters
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon good-quality flavorful honey
• 2 teaspoons aged balsamic vinegar, plus more for sprinkling
• 1/2 teaspoon coarse sea salt, plus more for sprinkling
• Freshly ground black pepper

Procedures

1. Heat the oven to 375°F (190°C/gas 5).
   
2. Put the carrots in a roasting pan. In a small bowl, whisk together the olive oil, honey, and 2 teaspoons vinegar. Pour over the carrots. Season with 1/2 teaspoon salt and a generous grinding of pepper. Toss gently to combine. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.
   
3. Transfer to a serving dish and sprinkle a few more drops of vinegar and some sea salt on top. Serve hot or warm.