Skip to main content

Countdown for my 'Dish - a - day blog' - Day 10



Of all the countless New Year's resolution I've made over the past decades, I cannot really recall a single one that I've kept and seen through over the next 365 days. And when I started my other daily blog 'A Dish a Day'  on a whim on Jan 1st 2012, I honestly never really expected to go past April (counting all the dishes I had whipped up for this blog and the numerous community picks that I've had the privilege of testing for Food52). This is not taking into account the inherent lethargy that I was sure , would make me skip days at my whim.


I just proved myself wrong, totally wrong. For not only did I find the willpower within myself to go though with this project every single day ( except for one day I missed during the memorial day weekend, while on a family reunion trip) and four day during Hurricane Sandy, when the power went off for a whole week.

Yes,  this labor of love meant that I could not take many days off for holidays (especially much awaited trips to India), and I pretty much confined my outings to short weekend outings with just  my other half and kids (which were a delightful blessing in disguise). I definitely struck it lucky because my entire extended family had planned trips to this side of the pond and I never missed those precious family moments one bit.  To quote Shahrukh Khan from the movie Om Shanti Om. "Agar kisi cheez ko puri chiddat se chaho, to puri kayanaat usse aapse milvane par majboor ho jaati hai" (If you desire something with all your hear then the entire Universe conspires to fulfill your wish)


I'd like to wrap up these last 10 days with daily blog posts with the recipes I'd like to share simultaneously on both blogs. Thank you all, so much for helping me go though my very first successful New Years resolution.

Persimmon Christmas bread:
 (recipe inspired by and adapted from Mrs. Liz Larkin's recipe on Food 52)

You need:

1 stick (8 tablespoons) unsalted butter at room temperature
1/3 cup light brown sugar
1 cup granulated sugar
1 cup fresh persimmon pulp (from 3 fully ripened Hachiya persimmons, or about 5 Fuyu persimmons)
2  cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon  baking powder
1/2 teaspoon ground cloves, or to taste
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped toasted  walnuts.

Preheat oven to 300 F.
 Line a muffin tin with baking cups. (there will be left over batter for 2 miniature loaf tins, so if  you choose, coat the loaf tins with butter and dust with flour. Add the Persimmon pulp into a blender and blend into a smooth pulp.

Sift the All purpose flour, baking soda , baking powder, the ground spices. Toss in  the walnuts and coat thoroughly with the flour (this ensures that the nuts do not sink while baking).



Cream the butter and sugar until the mixture becomes  fluffy.  Slowly add the persimmon pulp and mix well.



 Slowly add the flour mix into the wet ingredients while keeping the mixer running, until all the flour is incorporated. The batter will be quite thick. Spoon about 2 oz (one heaped coffee scoop) into the muffin tins. and smooth down the top (something I forgot to do), Divide the left over batter into the mini loaf tins.

Place the muffin tins and the mini loaf pans in the center rack of the oven and bake for about 35 - 40 minutes. Test with a cake tester. If the tester comes out clean after inserting into the center of the loaf, the bread is done. Allow the bread / muffin to cool in the pan over a rack. slice and serve warm.




 Bon appetit!



Comments

  1. Awesome! Congratulations on sticking to your resolution :-)

    Aparna

    ReplyDelete
  2. Congratulations and I await the next 8 days with as much anticipation as it has been through your journey with a dish a day.

    ReplyDelete

Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

From Spuds to Suds - A recipe for soap!

From Soup to soap, spuds to suds.. Just a few catch lines posted as a response to a photograph of home made soap I posted on my Instagram account.. Found it so appealing that I seriously started contemplating blogging about it. The decision was made when I got some fabulous feedback about the soap.
The idea of making soap crossed my mind during the time I dabbled in making Lip balm. A fellow Blogger friend, Nandita Iyer (Saffron Trail )had posted some ravishingly beautiful photographs of home made soap and it was sounded so fascinating that I immediately wanted to rush out and buy the ingredients right then and there.. Umm, not so fast - Inevitably the part about Caustic Lye and its corrosive properties followed and kind of slowed me down (actually stopped me). As a compromise I shopped for those bulk soap blocks from Michaels and tried to concoct my own 'flavors' and it was such a disappointing waste of time, money and effort. For one, those blocks have this long list of unp…

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!