Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009




1 Cup sugar
1/2 Cup butter, melted
1 Cup flour, sifted
1/4 Tsp. salt
1 Tsp. cinnamon
1/4 Tsp. nutmeg
1 Cup pureed persimmon pulp (3-4 very ripe fruit)
2 Tsp. soda
2 Tsp. warm water
3 Tbs. Brandy
1 Tsp. vanilla
2 eggs, lightly beaten
1 Cup seedless raisins
1/2 Cup chopped walnuts

Stir together sugar and melted butter. Re-sift flour with salt, cinnamon, and nutmeg; add to butter mixture. Add persimmon pulp, soda dissolved in warm water, 3 tablespoons brandy, and vanilla. Add eggs mixing lightly but thoroughly. Add raisins and nuts stirring just until mixed.Turn into a buttered 5 to 6 cup heat-proof mold. Cover and place on rack in kettle. Pour in enough boiling water to come halfway up the sides of the mold. Cover kettle and simmer 2 1/2 to 3 hours. Remove pudding mold from the water and let stand for 15 min. Remove lid and unmold onto foil. If freezing, let come to room temperature before wrapping. Bring to room temperature before reheating.


Makes 1 1/2 cups
8 oz. whipped unsalted butter, softened
pinch salt
2 cups sifted confectioners sugar
1 egg yolk
4 Tbs. heavy cream
4 Tbs. Cognac

Put ingredients into a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate. Remove from refrigerator at least 1 hour befor serving.


1 cup Sugar
1 cube butter
1/2 cup cream or canned milk

Bring ingredients to a boil in sauce pan. Serve warm over pudding.

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