Persimmon Relish can be served with roasted halibut or scallops or as the perfect accompaniment to cheese and charcuterie boards.

2 Fuyu persimmons, ripe

2 Meyer lemon, zest only

1 tbsp ginger, freshly grated

2 tbsp parsley

1 tbsp tarragon

1/3 c Round Pond Estate Meyer Lemon Olive Oil

Salt to taste

DIRECTIONS

1. Remove the stem and finely dice the persimmon.
2. Use a micro plane to zest the lemon and grate the ginger.
3. Finely chop herbs.
4. Combine all ingredients and season to taste.

For Bacon Crust:

1 lb Hobbs bacon

1 c chopped parsley

1/2 c chopped chives

4 c panko bread crumb

8 oz butter

24 oz salmon, cut into six 4oz portions

DIRECTIONS

For Bacon Crust:

1. 1. Dice and render the bacon until very crispy.
   2. Strain the bacon and reserve the rendered fat.
   3. Combine the rendered bacon and herbs in a food processor. Puree until finely ground, scraping the bowl as needed.
   4. Add the bread crumb and process until fully incorporated into the bacon mixture.
   5. Meanwhile, melt the butter and warm the bacon fat if needed.  With the food processor running, add the bacon fat and butter.
   6. Turn the crust out onto a large piece of parchment paper and place an additional parchment on top of the crust. Using a rolling pin, press the bacon crust out towards the edges of the paper until it is 1/8 inch thick.
   7. Chill the bacon crust for one-hour minimum until very firm.
   8. Using a pizza cutter or sharp knife, cut the crust to the desired size. The crust should be just smaller than the salmon portions.

To assemble:

1. 1. Preheat the oven to 400 degrees. While the oven is preheating, season the salmon with salt and pepper.
   2. Pan-sear the salmon for 3 minutes over high heat in an oven-safe sauté pan or cast-iron pan. Flip salmon for an even sear.
   3. Cook the salmon in the oven for 4 minutes.
   4. Add the bacon crust to each portion and continue to bake until bacon crust has melted and the salmon is cooked to the desired temperature.

DIRECTIONS

1. Sift the dry ingredients together.
2. Cream the butter and sugar.  Add the dry ingredients, and mix just until combined, allow the dough to rest at room temperature for one hour.
3. Roll on a well-floured surface to 1/8 inch thick.
4. Cut to desired size and shape.
5. Preheat oven to 325 degrees.
6. Chill cut cookies for 30 minutes.
7. Bake for 8-12 minutes
8. Cool to room temperature, and fill with salted chocolate caramel.

Salted Chocolate Caramel

8 oz granulated sugar

¼ c water

6 oz heavy cream

4 oz dark chocolate

Sea salt to taste

DIRECTIONS

1. Combine the sugar and water in a small, heavy-bottomed pot, stirring until sugar is dissolved.
2. Cook over high heat, undisturbed to 305 degrees.
3. Remove the sugar from the heat then carefully add the cream, whisk to incorporate.
4. Add the chocolate and season to taste.
5. Cool to room temperature. Once cool, transfer caramel to a plastic pastry bag and reserve for cookies.

Cocoa Nib Truffles

8 oz dark chocolate

8 oz heavy cream

4 oz butter

4 oz cocoa nibs, toasted

Chocolate for rolling as needed

Cocoa powder for dusting as needed

DIRECTIONS

1. Finely chop the chocolate and butter.
2. Melt the butter and chocolate over a double boiler.
3. Bring the cream to a simmer and mix into the chocolate/butter mixture. Add the cocoa nibs, and stir well.
4. Chill the truffle base in a non-reactive container overnight.
5. Form the truffles with a small metal scoop, and shape them by hand into small balls. Meanwhile, melt a few ounces of chocolate over a double boiler.
6. Place the cocoa powder in a medium bowl.
7. Roll the truffles in melted chocolate and then roll them in cocoa powder.
8. Shake off excess cocoa powder and reserve truffles in an airtight container under refrigeration.