Whenever I visit the Clark Art Institute in Williamstown, MA, I marvel that such incredible holdings came from sewing machines. Sterling Clark inherited a fortune from his grandfather who was a principal in the Singer sewing machine company. Initially, Sterling and his wife, Francine, collected Italian, Flemish and Dutch Old Masters but later, their interests turned to “modern” artists including Sargent, Winslow Homer, Degas and others, ultimately amassing a large collection of Impressionists. They also gathered porcelain, silver and a lot of other goodies that caught their fancy.
The current show is Pissaro’s People, introduced by clothed figures of straw scattered about the lawns. The figures represent workers whom Pissaro admired— picking apples, gathering wheat, tending a cow. One figure looks a bit like Pissaro (long white beard) trundling a canvass to paint en plein air. Pissaro was a Sephardic Jew born in St. Thomas which was then a Danish colony. He kept his Danish nationality all his life. Besides being the backbone of the Impressionist group, Pissaro was a family man who had eight children he adored.
The Clark is a great place even though they have an odd policy of not allowing people to leave dogs in their cars. We went with friends who have a large St. Bernard (an oxymoron—ever seen a small one?) and because of the museum’s policy, took turns dog sitting and viewing the exhibit.
Dakota
That evening, (I don’t call this But I Digress for nothing), the same friends and others came for dinner. For dessert, I made a summer pudding that uses raspberries, blueberries, blackberries and strawberries. Among the recipe’s stellar features is that it’s best to make it the day before you serve it. Here’s the skinny:
Summer Pudding
Summer Pudding
1 c. raspberries
1 c. blackberries
1 c. blueberries
1 c/ strawberries (full berry disclosure: you can easily substitute all frozen berries or frozen of any type you don’t have on hand in fresh form.)
1/4-1/2 c. sugar, depending on the sweetness of the berries (add 1/4 cup first and taste. Add a little more sugar if necessary.)
2 T Cassis
Grated zest of 1/2 lemon
8 slices white bread (You need spongy bread like Wonder or similar to make this work)
In saucepan combine berries (reserving a few for garnish), sugar, lemon zest and Cassis. Bring to simmer. Cook until sugar has dissolved (about 4 minutes), stirring occasionaly with wooden spoon, lightly crushing berries to release juices. Remove from heat and transfer to chilled bowl.
Line 3-cup bowl with plastic wrap, leaving a 2” overlap. Cut circle from one slice of bread to fit bottom of bowl (I use the bottom of a drinking glass that’s the right size.) Cut bread slices to line sides of bowl making sure there are no gaps. Press lightly into place.
Spoon berries and juice into bread-lined bowl, cover top with remaining slices cut to fit. Fold plastic wrap over bread and top with small flat plate that fits snugly into bowl. Place a weight on plate, refrigerate overnight.
When ready to serve, unfold plastic wrap from top of pudding and carefully invert bowl onto serving platter. Remove wrapping and garnish pudding with reserved berries.
Serve with creme fraiche or ice cream.