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!


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


  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.


Post a Comment

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

Popular posts from this blog

Sputtering back....

I seriously feel like this scene from the movie 3 idiots .. remember this one? The way I kept racking up drafts and eventually stopped doing that as well. Lulled into complacence by the quick high from Instagram posts. Recipe measurements hastily scribbled into a Moleskine notebook faithfully depending upon my moods. The truth is that I keep over thinking the backstories needed to make the post more interesting while in reality the truth is that ideas and inspirations just occur spontaneously (like little itches , sneezes or twitches) whenever the opportunity happens to strike. Some really cool ideas that scare the beejeezus out of me and yet prove to be utterly delightful and simple in the end. Others, that seem so trivial that I feel it wouldn't be worth crowing about -- even if there are enough other recipes in that genre that get so much publicity simply because the author happens to have the right marketing knack. So in the past 4 years that I've been

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

Pickling & preserving the Buddha's Hand!

 Got your attention with that sacrilegious sounding title on this post, didn't I? Well, I'm as spiritual as the next person out there, and never in my life will I ever commit that variety of Blasphemy, so nothing to fret about. I still wonder why these curious looking citrus entities (other than the obvious visual reason) were called such. It turns out that these fruits are used as a religious offering to the Buddha. My neighboring Whole Foods Market (which is quite some distance away, in Princeton) had a stock of these weird looking citrus and I must have been the oddball customer who immediately went cuckoo on spotting them. Since I had never seen one before, I immediately went for the biggest fruit with the most tentacles (since they were sold as individual units rather than by weight) The first three 'tentacles' were peeled off for their zest, dried in the oven and went into making a citrus salt for my Food52 Secret Santa .     Making