Yes, we had dessert at our two Thanksgiving dinners.

Pavlova. My family enjoys a good pavlova. It’s a light sweet after a heavy meal (see 4-10-23 post, for recipe). Well, this time it flopped! I could feel that the egg whites were not beating up correctly, but I went ahead and put whatever it was into the oven. Sometime later, a glistening, flat concoction emerged. Well, I tore it into pieces and we laughed as we nibbled at … well, “tossed pavlova”!

Pecan pie. Dessert for our second dinner, my usual pecan pie (see 11-27-21 post, for recipe), came out as expected.* I grew up in Ohio and every winter my mother brought us in-shell nuts, including Georgia pecans. These nuts in long, thin shells were favorites of everyone. Many years later, when I lived in Oklahoma, I was introduced to their “natives,” smaller and sweeter nuts. Last week, I excavated some natives from the bottom of the freezer for the pie. I also used a pie crust made with pecans from Aldi into which I scattered about ½ cup of chocolate chips. Constant Companion and Daughter usually do not eat this rich, addictively yummy pie. One is averse to dairy (the pie is heavy cream and butter); the other is not crazy about nuts. When I mentioned that the layer of chocolate under the filling, Daughter changed her mind!

*Our guest brought her world famously delicious rum cake.

Persimmons. During the week, I decided to see what I could do with the lovely persimmons ripening on the kitchen window sill. Persimmon was one of my mother’s favorite fruits. I learned to enjoy it during the winters I worked in Seoul when dried persimmons were often served as afternoon snacks.

I experimented made a pie. I also made a salad with sliced pieces of fruit.

Persimmon Pie.* I use store bought pie crusts. I’ve never tried to make a crust, though it does look fairly easy. The recipe I used was for a pie with crusts on the top and bottom. I chose to make a galette; an open-faced pie that I frequently make with apples or other fruits.

*In the spirit of improvisation and reducing sugar, I realize now that I used the recipe only as a guide (https://www.allrecipes.com/recipe/268441/fuyu-persimmon-pie/). A number of ingredients were eliminated.

Preheat the oven to 425 degrees. Open your pie crust on a lined baking pan. Improve #1 – I scattered about 6 thawed apricot halves rescued from the freezer around the crust first. Peel and slice 3-4 Fuyu persimmons (I cut the rounds in half). Sprinkle the slices with 1 tbsp cinnamon sugar or to taste. Place the slices in concentric circles over the apricot halves leaving border of an inch or more. Gently fold in the sides of the crust. Bake for about 45 minutes, or til crust is browned.

My search for how to use my lovely persimmons included several salads. I read some recipes and the result was another improvisation enjoyed during our second Thanksgiving dinner.

Persimmon salad. Mix together several different types of leaf lettuce or arugula. Toss in a simple balsamic vinaigrette and arrange on a platter. Add sliced red onion, avocado, walnuts, and peeled persimmon. Top with sliced burrata.

Constant Companion and Daughter started the 2023 Art Week (and more) on Thursday night. My first immersion was last night and will continue this evening. Look for the annual reportage. I’m tired already.