Food: Three recipes for entertaining or treating yourself

Originality as a culinary booster

Burrata Persimmon Stacks with Caviar are a heavenly starter for any meal.

Margaret Dickenson

This issue features three recipes that illustrate my determination to continue introducing originality into my culinary repertoire . Over the past decade, burrata cheese — a cloud-like ball made of cream and mozzarella — has become a darling of serious chefs, usually paired with luscious tomatoes . Instead, I surprise guests with a unique burrata persimmon stack with caviar, delivering exquisite and complex colours, textures and flavours . Keep in mind that only ripe Hachiya persimmons should be used in this recipe . They appear on grocery shelves in October and are gone by midFebruary . Next, my inviting escargots and orzo with portobello are always a winner . And, when preparing for the holiday season (or any time of the year), thrill your family and guests with my crunchy, addictive and scrumptious peanut butter chocolates . They are certain to become everyone’s new favourite . Bon Appetit!

Burrata Persimmon Stacks with Caviar

Makes 4 servings

For many, persimmons remain a rather unfamiliar fruit . They tend to make their appearance on the market primarily from October until February . But what does one do with persimmons? Here, I share a

favourite persimmon creation, which specifically uses ripe Hachiya persimmons .

3 ripe Hachiya* persimmons 6 oz (175 g) burrata cheese 2 cups (500 ml) arugula To taste, salt and crushed black peppercorns To taste, a mustard herb type of vinaigrette 4 straight, firm stems of fresh rosemary 3 tbsp (45 ml) black caviar** 2 fresh lemons

1 . Slice off the tops and acorn-shaped bases of the persimmons, setting them aside for another purpose . 2 . Cut the persimmons horizontally into 1/3-inch (0 .8 cm) slices . 3 . Cut the burrata ball(s) horizontally into four 1 1/3-oz (40 g) slices . 4 . For 4 individual servings, arrange ½ cup (125 ml) of arugula in the centre of 4 dinner plates . According to taste, season with salt and crushed black peppercorns and drizzle with vinaigrette . 5 . Place one persimmon slice in the centre of the arugula on each plate, top with a slice of burrata and crown with a second slice of persimmon . 6 . Pierce a sprig of rosemary through the centre of the stack to hold it in position . 7 . Add a total of 4 small dollops (each about ½ tsp or 3 ml) of caviar to each serving (e .g . 3 dollops to the surface and 1 placed at the base of the persimmon on the arugula) . 8 . Cut one lemon into 6 equal wedges, remove any seeds and garnish each plate with a single slice of lemon . 9 . According to taste, squeeze the juice of the remaining 2 wedges and as required from the second lemon, over the persimmon stacks and caviar .

* NOTE: Not any type of persimmon will do for this recipe . It is absolutely necessary to use only Hachiya persimmons (also called Japanese persimmons) . Hachiya persimmons are round, can be up to 3-inches or 8 centimetres in diameter, and have a slightly elongated, pointed base (i .e ., acorn-like in shape) . Only eat them when they are ripe (i .e ., soft and rather “squishy” when pressed gently); otherwise, they have a more astringent flavour, causing the mouth to pucker . When completely ripe, their smooth, edible skin is a bright red-orange in colour; they have a jelly-like texture and a tangy-sweet flavour . ** Option: Black mullet and herring roes (or similar types of black roe) .

Escargots and Orzo in a Portobello Dish is an unusual quartet of simple ingredients.

Escargots and Orzo in a Portobello Dish (with Instant Goat’s Cheese Sauce)

Makes 4 servings

Here, I have introduced an unusual quartet of exotically simple ingredients (portobello mushrooms, orzo, escargots and goat’s cheese) to design a dramatically original dish . Together, these elements offer an exciting myriad of flavours, textures and shapes while my “stack” presentation contributes to the artistry and appeal of the recipe . Try it as a main course for lunch or brunch or even as a light dinner . Basically, this is an “assembly” recipe where many of the components may be prepared a day in advance .

3 cans escargots (can size: 4 oz or 115 g, drained weight) 3 tbsp (45 ml) butter 1 ½ tsp (8 ml) finely chopped fresh garlic 1 ½ tsp (8 ml) peeled and grated fresh gingerroot 1 tbsp (15 ml) beef bouillon powder To taste, crushed black peppercorns 1 cup (250 ml) orzo 1/3 cup (80 ml) soft garlic butter, divided To taste, salt 4 large portobello mushroom caps (diameter: 4½ inches or 11 cm), stems removed 7 oz (200 g) fresh spinach leaves (stems removed) 1 tsp (5 ml) garlic-infused olive oil

Instant Goat’s Cheese Sauce 5 oz (150 g) soft unripened goat’s cheese ½ tsp (3 ml) chicken bouillon powder ½ cup (60 ml) hot water

Garnish (optional) 8 fresh chive stems

1 . Drain and rinse the escargots; drain well again; check for and discard any pieces of shell . 2 . Melt butter in a large nonstick skillet over medium heat . Add garlic and ginger; stirring constantly, cook for 1 minute . 3 . Add escargots; sauté for another minute; sprinkle with beef bouillon powder and crushed black peppercorns; cook for 2 or 3 more minutes stirring frequently . Cover, remove from heat and allow escargots to rest for about 10 minutes to absorb flavours . 4 . Cook orzo in an abundant amount of salted boiling water over medium heat until al dente (about 7 to 8 minutes); drain well . (Makes about 2½ cups or 625 ml .)

Scrumptious Peanut Butter Chocolates are good for the holidays or for any occasion.

Toss with just 2 tsp (10 ml) garlic butter and salt to taste; set aside . 5 . Meanwhile, to make the Instant Goat’s Cheese Sauce, break up goat’s cheese in a small bowl . Dissolve chicken bouillon powder in hot water; gradually whisk only a sufficient amount (e .g ., 6 tbsp or 90 ml) into the goat’s cheese to form a smooth, creamy sauce . (Makes about 4/5 cup or 200 ml .) 6 . Rub all surfaces of mushroom caps (as required) with remaining soft garlic butter . 7 . In a couple of large nonstick skillets over medium heat, sauté the whole portobello mushroom caps on both sides, seasoning them with salt and crushed black peppercorns . Cook until barely 2/3 done; remove from heat . (Note: mushroom caps should be rather firm .) Transfer sautéed mushroom caps (underside up) to 4 individual dinner plates . Drizzle any mushroom drippings into inverted caps . 8 . Heat spinach leaves in a microwave oven for a matter of seconds only to soften slightly . (Spinach should still look fresh .) Season with salt and crushed black peppercorns, drizzle with garlic-infused olive oil and toss . 9 . Place an equal quantity of the spinach into the 4 mushroom caps; top with warm orzo (about 1/3 cup or 80 ml per cap); crown with heated escargots . 10 . Drizzle escargots with sauce . 11 . Garnish each serving with 2 fresh chives arranged in an “X” formation across the top of the stack .

Scrumptious Peanut Butter Chocolates

Makes 20 chocolates

Peanut butter lovers will want to check out this unique recipe that combines white chocolate with the nutty spread .

6 tbsp (90 ml) smooth peanut butter ¼ tsp (1 ml) maple extract 2 tbsp (30 ml) icing sugar ½ cup (125 ml) lightly crushed Rice Krispies cereal ½ cup (125 ml) very finely chopped walnuts 6 oz (175 g) white chocolate 2 oz (60g) dark chocolate (preferably bittersweet), optional

1 . Place peanut butter in a bowl . Add maple extract and combine thoroughly before adding the icing sugar and blending it in well . 2 . Gradually, add crushed Rice Krispies, incorporating them well into the peanut butter mixture after each addition . 3 . Finally, incorporate the chopped walnuts . 4 . Transfer the mixture to a rectangular or square airtight plastic container, pressing down firmly and smoothing the surface . Cover and place in the freezer for at least several hours . 5 . Using a melon baller (capacity: 1 tsp or 5 ml), scoop and level off portions of the mixture, pressing down firmly to create small domes . Place the peanut butter domes on a parchment paper-lined tray and place in the freezer for at least a couple of hours . 6 . Place white chocolate in a microwavesafe bowl and soften gradually in a microwave oven at medium heat, stirring well every 15 seconds until the chocolate is quite soft, but definitely not melted . Remove from microwave oven and stir until the chocolate is smooth and creamy . (Note: The chocolate should be thick to facilitate coating of the domes .) 7 . Working with a few peanut butter domes at a time, remove them from the freezer, dip into the chocolate and coat completely . Transfer to a wax paper-lined tray and refrigerate . 8 . When the white chocolate coating is set, if desired, decorate* the chocolates with melted dark chocolate and refrigerate to set . 9 . Store the peanut butter chocolates in a single layer in an airtight plastic container lined with wax paper and refrigerate until ready to serve .

* e .g ., Lattice-work, dots, stars, swirls, etc .

Margaret Dickenson is a cookbook author, menu/recipe developer and a protocol, business and etiquette instructor .