Whim Wham and Hummingbird Cake

I'm a foodie in search of a compulsion and Hummingbird Cake is high on my list of possibilities. I've been known to get a bit obsessed with a dish. Deep in the recesses of my creative impulses I get the notion that a certain food captures the essence of classic cooking or recreates a personal experience. Sometimes it just a quirky name that grabs my attention.

When I was going through a Provencal period my family endured a spate of Julia Child's Salade Nicoise. Not a fan of capers, Larry was thrilled when I turned my attention to the rich wine and mushroom flavors of Jacques Pepin's Merchant Steak.

I've also tried to evoke memories of great vacations with food. Several iterations of a crisp cold wedge salad with bacon and bleu cheese crumbles took me back to a an old Rat Pack hangout in L.A. (until my family begged for mercy and perhaps a re-do of the Merchant Steak phase, please). After several weeks in Rome I came home and purchased a lug of arugula from the giant save-a-bunch warehouse store. Driven by memories of a lovely frittata with arugula salad lunch at the Piazza della Rotunda and a Prosciutto and Arugula Pizza, I tried to duplicate the contrast of the soft eggy flavor with the lemony vinaigrette and the bitter greens with salty prosciutto.

The first time I had Frangelico liqueur was on my honeymoon at the now-gone Compass Rose Room at the Saint Francis Hotel in San Francisco. I couldn't get enough of anything hazelnut for the longest time after that. And while a memorable experience has proven to be a rich source of motivation, nothing gets me more than a curious name. Dutch Babies, Broken Glass Cake, and Frogmore Stew have all graced our table at one time or another. I have my eye on Clafouti, Frangipane, Hot Browns, Whim Wham, Stone Cream and especially Hummingbird Cake.

The cake is a southern specialty made with pineapple and coconut and topped with pecans. There is great speculation about the origin of the name of the cake, but I say "Who cares? It's fun and sounds delish. I'm on it!"  I'll let you know how it goes.

Take care,
J.