KENTUCKY CORN VS. INDIANA PERSIMMON May the Best Thanksgiving Pudding Win!
HAVE A LAUGH!
When I was growing up in Missouri, pudding wasn’t part of my family’s Thanksgiving.
We were a pumpkin pie household. But when I married my ex-husband, his family in Indiana opened my horizons to an entirely new type of Thanksgiving dessert! The Hoosier ‘Fruit of the Gods’ In Indiana persimmon pudding is sacred. The sweet, wild American persimmons (known as “fruit of the Gods” by the Greeks) are only in season for a short time, so every year, locals fight
EASY PUMPKIN BROWNIES
If you have a hard time choosing between chocolate cake and pumpkin pie on Thanksgiving, this 2-for-1 treat will knock your socks off.
to gather them up. Without an Indiana persimmon connection of my own, I drive up near Brown County State Park to buy persimmon pulp. Then, I turn it into a pudding that’s about the same texture as pumpkin pie but twice as sweet.
INGREDIENTS
Brown sugar, cinnamon, and buttermilk are common ingredients in persimmon pudding,
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1 box brownie mix, plus other ingredients listed on box 1/2 cup chocolate chips 1/2 can pumpkin purée 6 oz cream cheese, softened
and it’s usually served topped with whipped cream. When I did a little Googling, I found that this Indiana tradition dates back more than 100 years! You can head to IndyStar. com to find a 150-year-old recipe that won the Persimmon Festival pudding cook-off in 1953. Sweet Kentucky Gold
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3 tbsp sugar
1 tbsp pumpkin pie spice
DIRECTIONS
1. Preheat the oven as directed on the brownie box, then make the brownie mix. Fold in chocolate chips. 2. In a medium bowl, combine pumpkin purée, cream cheese, sugar, and pumpkin pie spice. 3. Choose your pan as directed on the brownie box. Grease it if needed. 4. Pour half of the brownie mix into the pan and spread evenly. 5. Add the pumpkin mixture to the pan, evenly or in a pattern. Cover with the rest of the brownie mix and spread evenly. 6. Bake as directed on the brownie box, adding 10 minutes to account for the pumpkin. Test for doneness, and when your toothpick comes out clean, cool and enjoy!
Nothing will ever replace persimmon pudding in Indiana, but since moving to Kentucky, I’ve found that corn pudding tops the
list of Thanksgiving foods in our area. It’s an unexpected side dish (or dessert, depending on the household) made with sugar, butter, eggs, and milk. I think of it as a fancier creamed corn or a sweet casserole. Most corn pudding recipes are pretty basic, but the chef Emeril Lagasse has a classed-up dessert version on his website (Emerils.com) with orange zest, dried cranberries, and cranberry sauce. I haven’t tried it just yet, but I just might give it a go this month. Which pudding will be on your Thanksgiving table? If neither one is a family tradition, here’s my suggestion: Host an Epic Pudding Battle. Make one of each dessert and ask everyone in attendance to vote for their favorite, then send me your results at Melissa@EmeryLawOffice.com.
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-Melissa Emery
May the best pudding win!
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