Sunday, December 25, 2011

Pork Cake on Fire

Many years ago I spent an evening with Melissa and her ex-husband (I think) and our friends Josh and Ana, who have long since also split up. We were in Josh and Ana's Brooklyn Heights apartment, which was just about the perfect Brooklyn Heights apartment. Charming and slightly off-kilter, it was three flights up in a brownstone, the kitchen was in a pass-through between the living and bed rooms and you had to go through the bedroom to get to the bathroom. It had two cats, this lovely study off the living room, and, I think, a mantle. In any case, being in that apartment at that time with those cats and those friends was very reassuring, even cosseting, and the evening I'm thinking of may even have been some kind of holiday like Christmas or New Year's. Whatever it was we (or I) ate just an enormous amount, and I purposefully didn't save any room for dessert because I knew Melissa had made something from one of the Laurie Colwin books (Home Cooking or More Home Cooking) that involved whole lemons and suet, or what I understood to be the fat that's wrapped around the pancreas of a cow. I wasn't expecting much, but, you won't be surprised to read, my expectations were all wrong. I was completely devastated when I bit into my bit of suetty, lemony, toffee-liquor-drenched stuff to discover nothing short of perfection on a fork. I don't remember anything more about the dessert (like it's name) but I do remember being so sad that I'd already eaten so much because I knew I was about to eat a whole lot more of that dessert, personal comfort and health be damned. It was something, that dessert, and this post on Melissa's web site, with its recipe for pork cake that one sets on fire before drinking too much reminded me of that very, extremely, lovely, and filling, night. Happy Holidays!

2 comments:

Sac Hermes Kelly Autres said...

Chanel Handbags Jimmy Choo Handbags Miu Miu Handbags Juicy Couture Handbags Versace Handbags Gucci Handbags

Stephen said...

Sussex Pond pudding! Whole pricked unwaxed lemon in a suet pastry line pudding basin also filled with brown sugar( LIGHT muscovado) and butter steamed for about four hours!!. Classic 18 th century British Pudding