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The Food Guys for December 06, 2009
11:20 AM - 11:30 AM
Today's Highlight: “Persimmons” (encore)
"Persimmon Pudding"
The pulp of six very ripe Hachiya persimmons, roughly mashed with a potato masher. (Cut fruit in half and scoop out pulp. Should be two cups.) Stir in the following ingredients very thoroughly:
One and a half cups of granulated sugar, stirred into persimmons.
2 eggs, lightly beaten with a fork.
One and a half cups of buttermilk, mixed with 1 teaspoon of baking soda. (Stir mixture till it foams.)
One and a half cups of all-purpose flour, not packed down. (Stir in with a whisk.)
1 teaspoon of non-aluminum baking powder.
One quarter teaspoon of salt.
One half teaspoon of cinnamon.
One quarter cup of whipping cream.
One quarter cup of melted butter.
Lightly butter a 9”x13”x2” sheet cake pan. Bake the pudding mixture for about an hour at 350 degrees F. (Don’t be fooled by the pudding’s soft, jiggly appearance: when a toothpick inserted into the middle comes out clean, it’s done.) Cool in the pan, on a rack, till the pudding is room temperature; cut into squares and serve plain, or with plain yogurt, or with whipped cream.
Greg's blog: www.gurugreggetsyoucooking.blogspot.com
Greg's website: www.gregpatent.com
Greg's Missoulian articles: missoulian.com/food/gp
From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.
Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
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