Photo: Lexie Scott and Courtesy of Rustic Canyon
Fuyu persimmons, garnet yam, marigold, and mole seco by Elijah Deleon
08 Jan 2025
Ingredients
Garnet yam: 7 oz
Olive oil: 1.6 oz
Water
Almonds: 0.7 oz
Peanuts: 0.7 oz
Sesame seeds: 0.4 oz
Cocoa nibs: 1 oz
Dried chipotle chiles: 0.4 oz
Dried guajillo chiles: 0.4 oz
Salt: ¾ tsp
Sugar: 1 tsp
Fuyu persimmons: 2 ea
Garnet yam puree: 2 tbsp
Mole seco: 1 tbsp
Marigolds
Olive oil
Lemon juice
A delicious and fresh dish guaranteed to brighten the colder months, from chef Elijah Deleon of LA’s Rustic Canyon
How to make Elijah Deleon’s persimmon dish
01.
For the garnet yam puree
- Peel the garnet yams, then toss with 0.5 oz olive oil and salt. Roast in the oven at 325°F until tender.
- While hot, puree the yams with enough water to get a coarse puree. Add the remaining olive oil and puree until very smooth.
- Season with salt.
02.
For the mole seco
- Toast the nuts and sesame seeds separately in the oven at 300°F until golden, then cool down.
- Blend the dried chiles in a spice grinder or a blender until powdery.
- Process the nuts, seeds, and cocoa nibs in a food processor until coarse.
- In a bowl, mix the nut mixture with the dried chiles, salt, and sugar. Season with more salt and sugar to taste if desired.
03.
To assemble
Using a mandolin, slice the persimmons into thin sheets. Spread the garnet yam puree on the bottom of a plate. Arrange the persimmons using the puree as 'glue.' Season the persimmons with olive oil, lemon juice, Maldon salt, and pepper. Arrange marigold petals on top of the persimmons. Finish the dish by coating the persimmons with mole seco.
