>  ML> Let's try again: gist, July, no. September before
>  ML> the picnic or sometime in October, maybe.
> That email was received... and just answered in email...   Taking a
> little while to get back into business here... ;0

We'll figure out something sometime.

>  >  ML> Might, but not the Volvo issue two decades later.
>  > That was a different issue.... of needing higher octane than regular gas
>  > could provide... and still is the case today with the Volvos we
>  > currently drive...
>  ML> I wasn't imagining that a Volvo might be a
>  ML> piece of citrus fruit.
> Neither of ours have proved to be so... I've heard of some who had less
> stellar experiences, but I suppose it could happen with any vehicle...

Pretty much, and Volvos have their traditional issues,
but their rep is generally good.

>  ML> Someone had one that, paraphrased, said a grapefruit
>  ML> is a lemon that took advantage of its opportunities.
> Ah.... I might have that one, too... I'll check when I finish this
> message.... 

Heh.

>  ML> So I just had some more berries from Mexico - Driscoll 
>  ML> strawberries that were giant and cottony like US ones of
>  ML> this time of year but fairly sweet and semi-fragrant, so 
>  ML> a compromise between real and fake; also a new brand of 
>  ML> raspberries, Paradise, which were no good at all.
> Speak of a name that doesn't work... (G)  And at the price one pays for
> the berries, very sad....  While up at the Pond with the kid, he bought
> a couple quart boxes of strawberries (probably Driscoll, don't remember
> from where) at the ALDIs there in Potsdam... He ended up gifting me with
> one of those boxes, as they were starting to go earlier than he
> expected, and needing eating right away... I decided mine needed heavy

I find that about to go industrially farmed berries can 
improve a bit in flavor shortly before their demise.

> cream to be edible... at least in that quantity...   At home, I might

That treatment doesn't hurt.

> have halved them and sprinkled sugar on them, then let them steep in the
> fridge for a day or so before using on buscuits.... 

Or perhaps made jam.

>  ML> There was a similarly patriotically-inspired brand
>  ML> of tools, claimed to be made in USA, that were 
>  ML> notoriously brittle, not being forged. I don't 
>  ML> remember much about them except a broken-off wrench 
>  ML> whose exposed part showed telltale crystals and a 
>  ML> clear fault line. I hope they weren't exported 
>  ML> anyplace.
> They probably were exported somewhere, too... not a very good
> advertisement of quality, to be sure... I remember hearing of such, but
> I don't recall what the brand was, either....

Whatever possesses people to do that, I mean sacrifice
their own good name and that of others for a fleeting
and short-term bankability.

> ... A grapefruit is a lemon that had a chance and took advantage of it.

Ah.

Persimmon Clafoutis with Grapefruit Sabayon
categories: dessert, French, American, fusion
servings: 8

6 (to 8) fresh persimmon, peeled, quartered
butter
1/2 c sugar
2 egg yolks
1 whole egg
5 Tb unsalted butter, melted
1 c all-purpose flour
3 1/2 Tb amaretto
3/4 ts lemon zest, grated
3/4 ts orange zest, grated
1 c milk
Powdered sugar as needed (to dust)
h - Grapefruit Sabayon
4 lg egg yolks, room temperature
1/4 c fresh grapefruit juice
1 ts grapefruit zest
2 ts ginger pur e
1 Tb white dessert wine
1/2 c plus 1 ts sugar
1/4 c heavy cream

Arrange persimmon quarters cut side down in a 
single layer in buttered 9" baking dish.

Combine sugar, yolks and egg; mix till smooth. 
Beat in melted butter, then flour, Amaretto, 
zests and milk. Mix until very smooth. Pour 
batter over persimmon and bake at 400F until 
golden brown. Let set 30 to 40 min.

Combine grapefruit juice, yolks, zest and wine 
in a nonreactive double boiler. Whisk constantly 
until mixture foams. Whisk in sugar and continue 
to whisk until mix triples in volume and 
thickens to form soft mounds when whisk is 
lifted. Immediately place top of double boiler 
in ice water bath to stop cooking, whisking 
until cool. 

In separate bowl, beat cream to soft peaks and 
fold into sabayon. Refrigerate until ready to 
serve.

Serve clafoutis warm with Grapefruit Sabayon. 
Garnish with berries or mint sprig.

after Jim Barnett, Unique Restaurant Corp.
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