- 2 medium-size ripe Hachiya persimmons
- 1/2 cup unsweetened pear juice
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- Large pinch of ground cardamom
- Coarsely chopped lightly toasted pecans
Make deep cut in pointed end of each Hachiya persimmon. Spoon pulp from persimmon skin into food processor and puree until smooth. Measure 1 cup persimmon puree.
Combine pear juice, brown sugar, and butter in heavy small saucepan. Bring to boil over medium heat, stirring until brown sugar dissolves. Boil until syrupy, about 4 minutes. Add 1 cup persimmon puree and stir until heated through (do not boil). Add cardamom to taste. DO AHEAD: Persimmon sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce before using.
Make sundaes with a scoop each of butter pecan and rum raisin ice cream, some persimmon sauce, and pecans.
15 Desserts You Must Eat In Charleston
As Condé Nast Traveler’s No. 1 U.S. city four years in a row, Charleston has become a culinary capital in the South. Food is done right in Charleston, and dessert is no exception. Here are 15 Chucktown desserts that you need in your life asap.
1. Coconut Cake from Peninsula Grill
Photo courtesy of Peninsula Grill
This towering twelve layer cake is only the most iconic dessert in Charleston. It alternates golden coconut milk pound cake with coconut buttercream filling. Each cake is 12 pounds, with 10 sticks of butter and 12 slices. Yes, you read that right. Almost one stick of butter per glorious one pound slice of coconut cake. This is the richest, most indulgently delicious cake you will ever eat. It will turn coconut haters into coconut worshippers. Don’t trust me? Just ask Bobby Flay, Martha Stewart, The Today Show, The New York Times, or Bon Appétit if they thought it was the bomb.com. In fact, Bobby Flay calls Peninsula Grill’s showstopper his “all-time favorite dessert.”
2. Pralines from Market Street Sweets
You know you’re guilty of snagging a million free samples since your freshman year. These things are the most addictive little southern sweet treats. And if you time it just right, you can even get ‘em hot, which just takes them into the realm of ridonculous.
3. Nutella & Toasted Marshmallow Frozen Custard from Persimmon Cafe
Photo courtesy of Persimmon Cafe
I think the name of this dessert speaks for itself — it’s a chocolate hazelnut frozen treat adorned with perfectly brûléed marshmallows. Stop by this little neighborhood gem attached to a laundromat for a hand-spun custard creation.
4. Tollhouse Pie from Kaminsky’s
Ah yes, Kaminsky’s. The perfect place for when you’re feeling like dessert needs to be an experience— because why pick up dessert when you can treat it like an entire meal? Try the Tollhouse pie, which the staff says is by far the most popular dessert on their menu. It’s a pecan chocolate chip filling in a pie shell, served warm with hot fudge, caramel, and whipped cream. This dessert is the best of chocolate chip cookies and pecan pie combined. Sit down for table service and enjoy your slice. And maybe a dessert cocktail or two.
5. Honey Lemon Olive Oil Chia Seed Sundae from Parlor Deluxe
Parlor Deluxe is a Charleston newcomer serving up some killer sundaes (in addition to their gourmet hot dogs and tater tots). This little sundae creation? Honey lemon olive oil ice cream with lemon chia seed curd. I highly recommend topping it with salty white chocolate bark for some crunch. The lemon, olive oil, and saltiness work perfectly together to ensure that you gain your freshman 15 right.
6. Red Velvet Cupcakes from Cupcake DownSouth
Photo courtesy of Cupcake DownSouth
What more do you want out of life than a red velvet cupcake with a Mount Everest cream cheese swirl? These cupcakes are the real deal. I may be a loyal Baked&Wired slash Georgetown Cupcake girl, but these give Washington, D.C. cupcakes a run for their money. Plus, red velvet just tastes better in the South, right? These cupcakes are truly pure Southern decadence.
7. Brown Butter Almond Brittle Ice Cream from Jeni’s
Brown butter: the holiest of substances. Put it in ice cream? With almond brittle? Top it with some extra-bitter hot fudge sauce? And a waffle cone fortune cookie? Oh Jeni, I’ll walk all the way up King Street for you any day, even in winter. Also, Jeni’s, please please please bring back the gravel. Those cookie crumbs are necessary for full enjoyment.
8. Canelé from Christophe Artisan Chocolatier-Pâtissier
Feeling French, my fellow francophiles? Hop on over to Society Street for some French classics. If you’re in the mood to make a good life decision, get a canelé. A specialty of the Bordeaux region of France, a canelé is a small rum cake with a dark, caramelized exterior and a soft custard center. Canelés are not overly sweet, and addictively good. You can thank me later.
9. Snickers Bar from Bakehouse
Photo courtesy of Bakehouse
Snickers candy meets bakery meets your mouth in 0.5 seconds. This baby has layers of brownie, peanut nougat, caramel, and chocolate ganache. In the words of the great Ina Garten, “How bad can that be?”
10. Crunchberry Ice Cream Sandwich from Wich Cream?
We all know the cereal milk trend à la Christina Tosi’s Momofuku Milk Bar. But how do we take our cereal milk in Charleston? In ice cream sandwich form, of course. The Cap’n Crunch Crunch Berries infused ice cream is sandwiched between two chocolate wafers. You can find these Charleston-made frozen treats at the Marion Square Farmers Market, Second Sunday, Mercantile and Mash, and Caviar & Bananas.
11. Chocolate Pudding from Hominy Grill
Photo courtesy of flickr.com
Chocolate pudding: it sounds so simple, but Hominy Grill does it better than you’ve ever had before. It’s actually Alton Brown’s favorite thing he’s ever had with chocolate— and that food genius knows what’s up. This ain’t no Jell-O or Snack Pack puddin’. I found Hominy Grill’s pudding more reminiscent of the flavor of a ganache truffle. It’s made with high quality Callebaut dark chocolate from Belgium and bourbon-soaked vanilla beans mixed with egg yolks, sugar, and heavy cream. That’s it, and I guarantee you it’s the best chocolate pudding you’ll ever have.
12. S’mores Brownie from Brown’s Court Bakery
Graham cracker crust + rich, fudgy brownie + toasted marshmallows = happy CofC students. This local bakery is a must-visit. They also have amazing bread, breakfast pastries, and coffee, but I’ll save my enthusiasm for their baguettes for another post. Why break out your kitchen torch to make these brownies at home when you could enjoy Brown Court’s version on their piazza? Because what’s more Charleston than a piazza?
13. Cola Cake from Jestine’s Sweet Shop
Cola cake is a Southern favorite. To be honest, as a soda-hater, I was skeptical of the sheet cake at first, but now I’m a firm believer in the power of a good cola cake. Jestine’s is a rich chocolate cake with pecans and incredible chocolate frosting. You can’t really taste the cola, but it lends itself to an incredibly tender texture. This cake is probably one of the moistest I’ve ever had. Try a slice and you’ll be hooked for life. It’s dangerous stuff, y’all.
14. Sea is for Caramel Chocolate Bar from Sweeteeth Chocolate
Photo courtesy of Sweeteeth
Sweeteeth is a handmade artisanal chocolate company straight outta Charleston. Their fleur de sel sea salt caramel chocolate bars are to die for. If you’re a salty sweet and dark chocolate fan, this is for you. The liquid salty caramel oozes out after your first bite, and you even get the added punch of fleur de sel that’s sprinkled on the bottom of the bar. They’re certainly the most tempting things in Caviar & Bananas when you’re waiting in the checkout line. Pick up one (or ten) the next time you’re there.
15. Vanilla Blueberry Cupcakes from Sugar Bakeshop
Tell me those sugared bluebs don’t make you swoon. The quintessential vanilla cupcake, but improved with sugar-rolled blueberries. It’s everything you want in vanilla cake and vanilla frosting. Sugar Bakeshop is without a doubt one of the cutest bakeries in Charleston, proudly displaying the most charming cake pedestals filled with various tempting cupcake flavors. The vanilla blueberry is their most popular flavor, and for good reason. These cupcakes are even painted on the side of the bakery’s building.
48 persimmon pudding Recipes
Persimmon Pudding Cake
Persimmon Pudding Cake
Ozarks Persimmon Pudding
Vanilla Persimmon Swirl Pudding with Graham Crumbles
Persimmons are the definition of gooey. Gooey, sweet, orange, and made to be swirled into pudding. This tasty, spoon-ready dessert showcases their natural jelly-like goodness amidst creamy vanilla bean pudding and crunchy graham crumbles. So much to love all in one bowl!
What is graham? Graham seems to be synonymous with graham crackers, which seem to be synonymous with honey. But graham is really just a type of flour. It’s a wheat flour with all of the wheat kernel components (bran, germ, and endosperm) still present. So it’s like whole whole wheat flour, which means it has lots of fiber too! These graham crumbles will remind you of that crunchy, sweet-cinnamon cracker treat, but leave the bees be.
When I used to eat graham crackers, it was always a mess of crumbs. So I just skipped the cracker stage altogether and made graham crumbles. Because creamy pudding is better with a crumbly contrast.
I’m leaving the sweetening option to you for the graham crumbles. Any liquid sweetener will provide the necessary sugar and stickiness. I made a batch with coconut nectar and a batch with maple syrup, and both were perfect. So what’ll it be for you: Agave? Maple syrup? Coconut nectar? Brown rice syrup? Bee-Free Honee?
3 Crave-Worthy Versions of Our Favorite Acai Bowls
Acai bowls are the new ice cream sundae: pile the chilly scoops high and top with everything under the sun! We can’t get enough of this tart, not-to-sweet berry straight from the Amazon and packed with antioxidants. This is one trend we hope it here to stay!
We love our acai bowls with yogurt, frozen bananas and crunchy granola, but there is a variation for everyone. The perfect snack for window-shopping and post-workout mini-dates, acai bowls pack more antioxidant power than grapes or even blueberries. We asked Sambazon to share their favorite recipes for mixing up these berry sundaes at home!
Editor’s tip: No matter what bowl you decide to create, run the smoothie packs under water for 5 -10 seconds to thaw slightly, then break the packs into chunks for blending ease!
Higos en Miel (Poached Figs)
The figs, those delicate purses lined with precious beads, are gently peeled and drowned in simple syrup. This dish is nice on its own or accompanied by a scoop of good vanilla ice cream.
About this Property
# Current Events
While browsing through and recreating some of the photos in Jay Boersma’s portfolio from 1976, we saw the photo of Mee Hong’s and were intrigued. We had previously heard of Luke’s restaurant and the upstairs Luau Hut which survived until the 90s. It was time to put a page together about some of the places that we could find photos of, and over the years, many visitors have told us their own story as well.
# These Restaurants
Mee HongThe Mee Hong Restaurant in Providence at 102 Westminster St. closed February 24, 1979. Photo taken by Jay Boersma, 1975 .
Mee Hong was located at 102 Westminster Street, between Providence National Bank (#90) and First Federal Bank (#110). It was opened by the Chin family in 1938 and closed in 1979. The building was probably razed within 10 years. It might be one of the earliest Chinese restaurants in the city.
- There was a plaque on the entrance which read “through these portals pass the nicest people we know”
- The meal always included little dishes with pickled beets, coleslaw, or fries. Another visitor swears it was “Cole Slaw, Peas or Beets”
- French bread was served with butter, like every other restaurant. But only Chinese restaurants in RI seem to do this
- Popular dishes seem to be a veal cutlet with brown gravy, chop suey, chow mein, and batter fried fish and chips
Luke’s Chinese American Restaurant
59 Eddy Street was home to Luke’s Restaurant, one of Providence’s early Chinese restaurants. In 1951, Tin Cheung Luke opened Luke’s with his son Henry. Located behind City Hall in the downtown Providence, the restaurant drew customers who worked nearby on the weekdays and out-of-town shoppers on the weekend. Food was cheap – a plate of chow mein was 90 cents and a plate of chow suey was only 5 cents more.
The restaurant occupied two stories. During the 1960s, the Lukes converted the upstairs dining room into a Polynesian themed restaurant called the “Luau Hut”, which served tropical cocktails and exotic dishes. The Luau Hut was decorated with straw wall covering, bamboo polls, and gigantic shell light fixtures. Downstairs the decorations were modest. People ate in formica covered booths.
59 Eddy Street still exists as the Edwin A. Smith Building as seen in the Google Streetview photo.
- Officer Luke of the Providence Police Department told someone that his branch of the LUKE family was related to Keye Luke, the actor from the golden age of Hollywood, and, Charlie Chan’s first son.
- Some considered Luke’s to be the best, most authentic New York- and California-style Chinese food outside of Boston.
- Popular dishes include pu pu platters Ipswich fried clams with cole slaw veal cutlet with brown gravy combination plate with chow mein, fried rice and egg roll eggrolls and lobster Cantonese in lobster sauce and Scorpion bowls
Ming GardenAnother exterior view of Ming’s Garden next door to People’s Bank, Kennedy Plaza, date unknown (maybe 1960s)
The longest lived of the Chinese restaurants, the Ming Garden was vital to life in downtown Providence. Open from 1941 to 1986, the restaurant was located at 141-143 Westminster Street, which had entrances on Westminster Street as well as Kennedy Plaza (now #68 Kennedy Plaza). The building was 2 and a half stories tall and dates to the late 19th century.
During the 1950s, the Tows contracted a young architect named Morris Nathanson to modernize the restaurant’s interior. Mr. Nathanson was well known for hospitality design, and his portfolio includes The China Inn in Pawtucket and the Johnson & Wales Culinary Arts Museum among others.
From the National Register nomination form for the Downtown Providence Historic District, prepared by William McKenzie Woodward, Principal Historic Preservation Planner, 1984
The Ming Garden (building constructed 1903): 3-story brick building with tiled modern entrance (similar entrance on Westminster Street side of building) and large plate-glass windows on upper stories modern interiors by Morris Nathanson (ground floor) and Ira Rakatansky (upper floor). Though architecturally undistinguished outside, the building is heavily altered. The Ming Garden is a major Providence institution and the longest lived of a popular type, the Chinese restaurant, which has been an important part of the urban scene since the early 20th century.
- Ming’s Wings! People in the anecdotes certainly loved them. The recipes remains elusive. Some ideas for the recipe are included here in a Providence Journal article.
- Ming’s Garden decor was more upscale than the other two listed here.
- Other favorites dishes include sweet pork buns.
68 Kennedy Plaza still exists in much the same form as seen in the 1950 photo.
Other restaurants mentioned
The folks in the anecdotes have left us many memories. Here are a few of the names that have come up:
- Asia Restaurant
- Brown Bear Chinese Restaurant on the East Side, Brook Street towards Benevolent
- Chens, upstairs across from Shepards
- Far East
- Hon Hong restaurant, circa 1964, across from the Majestic Theatre (Trinity)
- Kubla Khan on Weybosset Street
- The Luau Hut at Luke’s
- Mee Hong Restaurant
- Bob Tow and the Persimmon Room with their introduction of Dim Sum
- Port Arthur restaurant upstairs with a dance floor and live bands (undated photo)
- Toy Sun’s, Thayer Street next to Avon
- Young China and chow mein sandwiches
# In The News
At Johnson & Wales, ‘Dinerman’ Richard Gutman was dean of food culture
by Gail Ciampa
Providence Journal | Nov 10, 2016 (abridged)
In 2009, Johnson & Wales and the [Culinary Art Museum] museum sponsored a series of discussions with Brown University to explore “Eating Chinese: Comestibles, Cuisine, Commerce and Culture.” It was just one of several collaborations among JWU and Brown’s Center for the Study of Race and Ethnicity in America and the John Nicholas Brown Center for Public Humanities and Cultural Heritage.
It featured what seemed the tiniest exhibit you’ll ever see, “Chow Mein, Chicken Wings, and Cheeseburgers” with a table setting from Mee Hong Restaurant (1975 photo), which was opened by the Chin family next to the Arcade in 1938. There was also Lily Tow’s typewriter [from Ming’s Garden, typewriter photo ], used to compose newspaper ads for the Ming Garden restaurant.
Thanks so much for your anecdotes over the years!
Short Takes: Shoes
By Jean Zorn
One thing we do know about shoes: they stand for more than themselves. Imelda’s overstocked shoe racks signaled that she wasn’t just a slave to fashion. Her shoe collection defined her as a selfish dictator who spent thousands on fripperies while her people went hungry. And Carrie? Those designer stilettos told millions of enchanted TV viewers that she was the young, trendy, smart and single New Yorker they all wanted to be. A little shallow, maybe, but, hey, it was the ‘90s. Who wasn’t shallow?
Need more proof of the metaphorical power of shoes? Try these –
- If the shoe fits ….
- Put yourself in her shoes …
- It will be hard to find someone who can fill her shoes ….
- Before you judge, stand in her shoes ….
My Big Toe
By Norma S. Tucker
I wanted a cigarette that breezy May afternoon. I wanted to find an outdoor café to sit and smoke a cigarette and admire my freshly manicured finger- and toenails. Coffee and a cigarette. (I haven’t smoked in over thirty years). I fancied wearing a short flowered skirt with sandals. The right, or left, sandal would dangle on the big toe of my crossed, bare, tanned leg – a “strappy” sandal, as my granddaughter would call it. My ankle would swing and turn to toss the sandal up and down as I sipped my coffee and dragged on the cigarette, smoke emitting from my full coral-brushed lips.
The skirt would be green with white and pink flowers and a tight waistband above its billow. My hair would be bobbed and curly, showing the length of my neck –(I never wore it quite that way) and blonde – (which it didn’t become until I turned gray). I would smile at passersby, a smile that hinted some secret, with an elbow on the small round table, two fingers cradling the cigarette. If I had my druthers, I’d be in Amsterdam or Paris or Tel Aviv – any place cosmopolitan, as long as there would be admiring men with tight butts.
I would be young and scrubbed fresh, wearing little make-up and full of promise and promises – my nails sans polish, hinting at the nakedness beneath the billow and the willingness to bare my rugged, elegant soul. I would not be at Cosi’s in suburban Maryland sitting at an outdoor, haphazardly placed, close-to-the-curb wrought iron table. With a decaf and a chocolate chip cookie, without cigarette or tan or green flowered skirt, I cross my khaki-jeaned legs and dangle my ergonomic sandal on my rosy painted (right) big toe.
By Juanita Kirton
Bedford-Stuyvesant in the 1950s was full of huge brownstones, where families speaking West Indian dialects of all types could be heard. All seasons of the year, bicycles and skates ruled the sidewalks: big, heavy metal skates with a key so you could tighten up the toes and put the key on a string and wear it around your neck. I had the baddest skates on the block and I loved skating up and down on my side of the street, down to my tree boundary and back. Skating on Brooklyn sidewalks was hard. Cracks, uneven pavements, bumps and roots were there to trip you up. The trick was to memorize your skate area, or, if you were big, to skate in the street. I was not big.
One day I was sitting on my stoop inside the gate, taking a rest and admiring my skates and skating ability. A big boy from down the block came past my gate. He sounded friendly, but I scarcely looked up: it was forbidden to talk to strangers I did manage to grunt, “Hi.” To my horror, he stopped and asked to see my skates. I slowly took my skate key from around my neck, unscrewed my skates and handed them to him. He just walked away. I sat frozen behind the gate, as my skates disappeared down the street. Tears flooded my eyes. I don’t know how long I sat on my stoop, but soon grandpa came home and opened the gate and sat next to me. He listened to my story. Grandpa gathered me in his arms. It felt reassuring to know that he cared about my skates, as much as I did. He walked around the neighborhood looking for my skates. He never found them. The next day I sat on that very same stoop, inside the same gate, waiting for grandpa. I saw him come lumbering down the street with big heavy shiny new metal skates and a skate key hanging around his neck. That fall I didn’t remove my skates from my shoes. If someone wanted to see or touch them, they had to take my feet, too.
Flip-flops and Jackboots
By Niomi Phillips
Twenty pairs of flip-flops lined the lanai by the front door, some jeweled or flower-adorned leather, others everyday utilitarian nylon and rubber. In Hawaii guests always remove their shoes before entering a home. The red clay soil clings and creates indelible stains.
The plink of a ukulele, laughter, and joyful aloha drifted from the open door on this January evening. But my enthusiasm and anticipation of the party was suddenly marred by a flashback. This is the curse of old age – no occasion is without an association no emotion, even joy or delight, is pure, free of baggage.
The flip-flops reminded me of the row of shoes I had seen just months before along the banks of the Danube River in Budapest, Hungary. Sixty pairs of shoes commemorate the 1944-45 slaughter of Jews in Budapest.
These shoes were cast iron, set into concrete at the edge of the water: slouching work boots, some with broken laces classic women’s pumps with worn-down heels women’s dress shoes with straps hanging from the side-button closure little girls’ Mary Janes, one turned on its side, stepped out of hastily: and the high-top toddler shoes we all remember from the 1940s, the laces untied. You can envision a mother loosening those laces and setting the barefoot child on the riverbank in front of her. She must have put her hands on his shoulders to comfort him.
To efficiently rid the city of Jews, the militiamen of the controlling Arrow Cross Party herded Jews from the ghetto, marched them to the banks of the Danube River. You can hear the ominous rhythm of the jackboots and the order, “STEP OUT OF YOUR SHOES.” In spite of their worn, pathetic condition, shoes were valuable. Shoes could be sold on the black market.
You can hear it … “REMOVE YOUR CLOTHES.”
To save ammunition, the naked Jews were lined up six deep. They must have clutched each other’s hands as they faced the river – men, women, children, husbands, wives, mothers, fathers – children crying, the shots from the firing squad echoing, and the splash, splash, splash. Some must have prayed: Blessed are You, O Lord. The waters of the Danube ran red with blood, and the current washed the bodies away.
I walked the cobblestone path alongside the memorial shoes on that embankment with other tourists, all of us silent. Some wept.
We had waltzed to “The Blue Danube,” listened to Mozart arias in the evening entertainment on the ship, dined on the foods and savored the wines of Vienna and Budapest, seduced into a romantic, fairy tale world.
But the Danube is neither blue nor beautiful, and the pleasure of the river cruise was darkened by our history. I have read compelling novels and edifying nonfiction on the 70 th anniversary of WWII, but none of the words are as unforgettable as that sculpture of shoes.
By Grace Mattern
I got rid of Eric’s shoes first, within a few weeks of his death, weeks when making a meal or answering the phone or opening the mail or buying milk felt like insurmountable tasks. Still unable to do much more than sit on my porch and try to understand what had happened and where Eric had gone, how he died of cancer only weeks after diagnosis, one morning I woke up and knelt on the floor in front of his side of the closet and pulled out all his shoes. Dress shoes for work in black and brown and cordovan, loafers and laced, boots, slippers, Birkenstocks. The cast-off running shoes and worn-soled Oxfords at the back of the closet were coated with sticky dust. Except for a new pair of running shoes, I stuffed them all in a black plastic bag and took the bag downstairs to go to Goodwill.
I ignored Eric’s chaotic bureau top, layered with old receipts and stray socks, a blue exam notebook with scribbled to-do lists, album reviews torn from newspapers and magazines, tins of buttons and shirt-collar stays, an abalone shell full of coins, a wrist brace, an old license, a forgotten pair of glasses. His suits and sports coats and shirts and ties hung in his closet, unmoving. His bureau drawers were stuffed.
A year later, when I still hadn’t cleaned out anything of Eric’s other than his shoes, I talked to his mother about it.“I don’t understand why I felt compelled to clean out Eric’s shoes when I haven’t touched anything else of his.”
“Somehow you knew the trouble that can come from shoes.”
“Jews don’t wear the shoes of someone who died.”
“Why?” A converted Jew, I knew nothing about this custom.
“If you dream that someone comes and takes your shoes it’s a bad omen, it means you’re going to die soon. You don’t want the deceased to come back looking for his shoes. Which he might if you have them around.”
I didn’t tell her I’d given the running shoes to Eric’s best friend, John. They had the same size feet and Eric had bought the shoes just weeks before he stopped being able to run. I was happy John had the shoes, even though seeing them on him startled me.
Now I worried. John had been struggling with depression since Eric’s death, seeming even more unable than I to thread his life back together without Eric. Still, I didn’t say anything. I waited for the shoes to wear out, like grief, the constant pressure finally smoothing the grip, a slip here and there and then a full slide into new shoes, new days, a new way to wake up.
Caramelized Rum Bananas with Ice Cream
makes 2 servings (photos show 1 banana)
- 2 tbsp good quality butter
- 3 tbsp dark brown sugar
- 2 ripe bananas (not overly ripe/brown), peeled, cut in half and sliced in lengthwise
- 1 or 2 tbsp dark rum (omit for alcohol-free)
- vanilla ice cream, to serve
Place the butter and sugar in a sauté pan over low heat, and stir until the sugar dissolves and begins to bubble. Simmer for about 2 minutes then add the bananas continue to simmer and turn the bananas for another minute or so.
Add the rum, stir and remove from heat.
Place a scoop of ice cream in two serving bowls, then top each with 4 pieces of banana drizzle with the syrup.
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Persimmon and Blue Cheese Salad with Meyer Lemon Dressing . . .
Seasonal ingredients Meyer lemons and persimmons brighten up this winter salad, making it the perfect refreshing starter to a rich, comforting meal. This works nicely with persimmons that are quite firm, like an apple, or a little on the softer side (the flesh yields to gentle pressure when squeezed). The skins are a bit tough so peel them away with a vegetable peeler or paring knife before cutting the wedges. If you prefer to skip the blue cheese, other nice additions include toasted almonds, hazelnuts or green pumpkin seeds.
1 tsp (5 mL) finely grated Meyer lemon zest
2 tbsp (30 mL) fresh Meyer lemon juice
1 tsp (5 mL) granulated sugar or liquid honey
Salt and freshly ground pepper
2 cups (500 mL) packed baby arugula
8 leaves butter or leaf lettuce, torn
2 Fuyu persimmons, peeled and cut into wedges
½ sweet yellow pepper, cut into thin strips
2 oz (60 g) mild blue cheese, crumbled, about 1/3 cup (80 mL)
1. Whisk together lemon zest, juice and sugar in a bowl. Gradually whisk in olive oil, then season with salt and pepper to taste.
2. Pour half of the dressing over arugula and lettuce in a large bowl and toss gently to coat. Add persimmons to remaining dressing and toss to coat.
3. Arrange greens on plates, sprinkle overtop with peppers and blue cheese, then top with persimmons and drizzle any remaining dressing overtop.