PSP 2

Awhile back, we had our friend John over for a dinner and a movie night. We made squid ink pasta (my fave) in vodka sauce and watched “Sunset Boulevard”. Have you seen it? Norma Desmond? It’s the best; a little campy, a little noir, and full of Gloria Swanson at her most awesome/insane.

Even if you haven’t seen it, I’m sure you’ve quoted the most famous line at some point: “I’m ready for my close-up, Mr. DeMille.” Actually, the real line is slightly different, but funnily enough, that’s what the famous line has been turned into. Just like Mae West’s line “Why don’t you come up and see me sometime?” She never said it like that; she actually said “Why don’t you come up some time…and see me.” But, that’s not how we remember it. Even “Casablanca” has a misspoken line…Bogart never says “Play it again, Sam.” He only says “Play it.” and Bergman says “Play it Sam.” But no one says the line the way it became famous. Isn’t it odd how we remember and change iconic lines?

PSP 4

ANYWAY, since I’m sure you weren’t looking for a Hollywood movie line lesson, back to food. For dessert that night, I decided to go with a twist on a classic: steamed pudding. I had some fresh persimmons from the farmer’s market, so I steamed them, pureed them, and folded them into the pudding. A little cardamom and we were on our way.

I love cardamom in desserts. It’s such a distinct flavor and can really cut through the sweetness of a dish like this. It’s got that great earthy, spicy quality to it, which pairs so nicely with winter fruits like persimmon and pear.

PSP 1

Whipped cream and pomegranate seeds. I can get overwhelmed by too sweet a dessert, so the tart pomegranate and the spicy cardamom balance this dish out nicely. The consistency is really great too; similar to a clafoutis, but much more moist. Definitely like a cross between a custard and a cake. Super yummy.

 

What old movies do you like? What movie lines do you find are often misquoted? THG

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Persimmon Steamed Pudding
8 Tbsp. unsalted butter, divided
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/3 cup sugar
1/3 cup light brown sugar
1 large egg
2 egg yolks
1 cup persimmon puree
3/4 cup milk

Melt 2 Tbsp. butter. Brush the inside of 4 small ramekins with the butter. Refrigerate until butter sets.
Preheat oven to 350.
In a medium bowl, whisk together flour, baking soda, sea salt, cardamom and nutmeg. Set aside.
In a stand mixer, beat remaining 6 Tbsp. butter, sugar and brown sugar until fluffy. Add the egg and egg yolks one at a time, beating between until incorporated. Add vanilla and beat. Add persimmon puree and beat until well combined. Add in the flour mixture in 3 sets, alternating with the milk. Beat well between each addition until all is added and well combined. Scoop mixture into prepared ramekins to just below the lip.
In a lidded casserole dish, add a dish towel to the bottom. Set ramekins on top of towel, being careful to keep about 1 inch space between each dish. Add hot water 2/3 way up the ramekins. Place lid on the casserole dish and carefully transfer to the middle of the oven.
Bake until a toothpick inserted in the center of the pudding comes out clean, about 40-45 minutes. Remove from water bath. Serve at room temperature with whipped cream and pomegranate seeds.

Serves 4