Persimmon Pudding


Persimmon Pudding Recipe


Butter for baking dish
8 Fuyu persimmons, skinned and chopped about 4 cups
3 eggs
1 ½ cups sugar
1 cup whole milk
1 tbsp lemon juice
1 ½ tsp baking soda
2 ½ tsp baking powder
½ tsp sea salt
2 cups organic white flour
1 ½ cups heavy cream *(or substitute mascarpone for ½ the amount of cream)
½ vanilla bean
1 ½ tsp orange zest


Heat oven to 325˚ and butter 3-quart baking dish. Stir lemon juice into whole milk.

Purée persimmons in food processor until almost smooth, then add eggs and sugar. Now add the milk with lemon juice until stirred in.

Add to mixture baking soda, salt, baking powder, ½ of the flour, and ½ of the heavy cream and process to blend.

Scrape vanilla bean, adding seeds and orange zest to mixture then add the remaining flour and cream and process until smooth. *(As a delicious alternative, substitute 3/4 cup mascarpone for the remaining cream. This pulls the flavors together in a softer, luscious way, and the result is more cake-like than pudding. I prefer it this way!)

Pour into buttered baking dish and bake about 1 hour until pudding is set.

Crab Flamiche

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I eat local crab, but only when it’s in abundance, so it’s rare treat. Inspired by the traditional leek tart from Northern France, I’ve added the local in-season Dungeness crab with sliced fennel. Most crab tart recipes include cheese, but I didn’t want anything to compete with the sweet, subtle flavor of the crab. With just leeks, sliced fennel and a bit of herb, the pureness of the crab is striking. This pairs well with a dry sparkling wine, Sauvignon Blanc, or Albariño.

Crab Flamiche

Pastry for 9” tart pan:

1 cup organic white flour
5 tbsp organic unsalted butter
1-3 tbsp cold water

For filling:

1 lb fresh crabmeat
2 large leeks, thinly sliced
1 large fennel bulb, thinly sliced
1-2 tbsp. butter
1 cup organic heavy cream
3 egg yolks
1 tbsp chopped thyme and marjoram
smoked sea salt to taste
white pepper to taste

Sauté the leeks and fennel in butter until soft and beginning to brown, then cool for a few minutes. Whip together the cream and egg yolks. Stir in the sautéed leeks and fennel. Break up any large clumps of crabmeat and fold in along with the herbs, salt and pepper. Pour into tart pan with prepared pastry crust, and bake at 350˚F for about 40 minutes or until lightly and evenly browned.