Some of the only music I remember listening to when I was little is music from the 1950s, 1960s, and 1970s. In particular, I remember the Marilyn Monroe CD, with a photo of Marliyn on the front, caught mid-song, presumably singing her famous “Diamonds Are A Girl’s Best Friend” number.
Well she may have liked diamonds, but I have to disagree. Sorry Marilyn, but diamonds definitely don’t make the cut this time.
Why? They’re light, they’re tangy, they can go sweet, go savory, and work well with everything from duck to bananas.
And they’re everywhere in France. EVERYWHERE. I knew a lot of French vocab before coming to Bordeaux, but “Kaki” was a new, very happy addition to my vocabulary list.
It’s a darn shame that they’re not as easy to find in the US, because they sure make some yummy dishes.
Since kakis were on sale at the local BioCoop (biological (organic) co-op)store today, I came home with four. And had to get creative.
Not only did they make an appearance in dinner, but in dessert as well.
Dinner was a magical combination of sautéed onion, persimmon, garlic, baby spinach and chicken, which was pretty darn good, but dessert was a real winner. Even my host, who is ever skeptical of the strange things I concoct in her thoroughly French kitchen, ventured to taste some and thought that is was rather good…even without the milk!
Spiced Persimmon Ice Cream
Juice of 1 ½ large lemons
3 medium bananas, cut into chunks and frozen
3 tsp cinnamon
Pinch of salt
1 tbsp melted duck fat (or coconut oil)
¼ cup water
Slice up the persimmons into small pieces and put them onto a baking sheet along with the cinnamon and melted duck fat. Toss them until all of the pieces are coated and pop the baking sheet in the oven at 350 degrees for about 20 minutes, until the persimmon pieces are soft and slightly bubbly. When they’re done, pull them out and let them cool down to room temperature before adding them to a food processor with the banana chunks, lemon juice, water and salt. Blend until smooth and enjoy your creamy treat!
It feels a bit odd making ice cream when it’s freezing outside, but when is it not a good time for ice cream?