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I had an opportunity to sample both whiskey sauce and creme anglaise with bread pudding served at a Christmas buffet last year, and each was excellent in its own way. So, I dug up the most authentic recipes I could find, and include them  here.

Pudding ingredients:

  • 3/4 c. raisins
  • 2 tbsp. dark rum
  • 1 lb. French bread, cut into 1 inch cubes
  • 3 c. whole milk
  • 1 c. half and half
  • 3 eggs, beaten to blend
  • 2 c. sugar
  • 2 tbsp. unsalted butter, melted
  • 1/2 tsp. cinnamon
  • 2 tbsp. vanilla

Pudding preparation:

Place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325. Generously butter 9×13 inch pan. Place bread in large bowl. Pour milk and half and half over. Let soak 5 minutes. Whisk eggs with sugar, butter, vanilla and cinnamon in a medium bowl. Pour over bread. Add raisins and rum. Toss to coat. Transfer bread mixture to prepared pan. Bake about 1 hour.

Whiskey Sauce ingredients:

  • 1/2 c. unsalted butter
  • 1/2 c. golden brown sugar, packed
  • 1/2 c. sugar
  • 1 egg
  • 3 tbsp. whiskey
  • Whipped cream

Whiskey Sauce preparation:

Melt butter and both sugars in heavy saucepan over low heat stirring until sugars dissolve. Whisk egg in small bowl to blend. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 minute, do not boil. Whisk in whiskey. Spoon warm bread pudding onto plate. Spoon sauce over, top with whipped cream.

Creme Anglaise ingredients:

A versatile vanilla sauce, used with many different dishes. With the addition of chocolate and whipped cream, creme anglaise becomes chocolate mousse.

  • 3 c. milk
  • 8 egg yolks
  • 1 c. sugar
  • 1 tsp. vanilla extract
  • 1/2 c. cold cream

Creme Anglaise preparation:

Boil the three cups of milk; rest. Beat yolks, sugar, and vanilla 3 minutes; it should fold like a ribbon.
Combine yolks and hot milk, then cold cream. When it reaches the correct consistency, strain; cool, refrigerate.

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Awesome with roast pork or ham! Also excellent spooned over vanilla ice cream while still warm, with an added drizzle of caramel sauce.

Ingredients:

  • 5 large cooking apples*
  • 1 cup sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ cup butter
  • 2 Tbs water

Preparation:

Peel apples and cut into chunks. Combine sugar, cinnamon, and nutmeg. Sprinkle seasoned sugar over apples until evenly covered. Put seasoned apples, butter, and the 2 Tbs. water into a pot, cover and cook over low heat, stirring 2 or 3 times, for 20 minutes or until apples are tender. Serve hot with meal.
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*Common varieties of cooking apples: Granny Smith, Yellow Delicious, Gravenstein, Jonathan, Gala, McIntosh, Pink Lady

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GLENNIE NELL’S ROAST CHRISTMAS POSSUM
From The Treasury of White Trash Cooking by Ernest and Trisha Mickler.

Ingredients:

  • 1 possum, corn and milk-fed
    for one month prior, cleaned and dressed
  • ½ cup vinegar
  • Kitchen Bouqet™
  • Persimmons jam
  • 5-6 slices bacon
  • 8-10 medium sweet potatoes
  • Salt and pepper

Preparation:

Immerse the cleaned and dressed possum in an enamel dishpan or basin, making sure it’s completely covered. Add an half cup of vinegar and let soak in the refrigerator overnight. In the morning, drain the water and cut the possum into pieces. Boil the pieces in salted water until done, but not falling off the bone (1-2 hours, depending upon the size and the age of the possum). When done, remove the pieces from water and allow to drain in a colander. This part of the process will remove most of the fat.

After the meat cools, rub the pieces generously with salt and black pepper. Then prepare a mixture of 1/2 jar of persimmons jam (any light-tasting jam may be substituted) mixed with two teaspoons of Kitchen Bouqet.™ Thoroughly coat possum pieces with mixture. Transfer pieces to large roasting pan.

Lay 5 or 6 strips of thick-sliced bacon or salt pork across the glazed possum meat, and surround with the sweet potatoes, which have been peeled and rubbed with oil or Crisco.

Put in preheated 350° F. oven and roast, covered, for 30 minutes. Then uncover and cook until well-browned, but not burned (approx. 30 minutes longer). Baste with drippings every few minutes during this phase of the cooking.

Afterremoving from oven, test the sweet potatoes for doneness with a fork. If not yet completely cooked, transfer them to a lightly buttered casserole dish and finish them off in 350° F. oven.

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Currant Cream Scones
Marilynn and Sheila Brassa simple yet elegant addition to any Christmas celebration.
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INGREDIENTS

  • 2 cups flour (plus ¼ cup for kneading dough)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ cup butter
  • ¼ cup sugar
  • 2 eggs
  • ½ cup plus 2 tablespoons heavy cream
  • 1 tablespoon grated orange zest
  • 1 cup dried currants, plumped in ¼ cup orange juice*
  • ¼ cup sugar

PREPARATION

  1. Set the oven rack in the middle position. Preheat the oven to 425°F. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.
  2. Sift together flour, baking powder, salt, and cinnamon.
  3. Cream butter and sugar in a medium bowl. Combine eggs and 1/2 cup of the heavy cream and add to butter mixture. Add grated orange zest. Add sifted dry ingredients and stir until a soft dough begins to form. Squeeze orange juice from currants and incorporate fruit into dough with your fingers.
  4. Place dough on a generously floured surface. Knead gently five times, turning corners of dough toward the center. Pat dough into a 1/2-inch thick circle. Using a floured knife, cut dough into 12 equal wedges. Using a floured wide spatula, transfer each wedge to baking sheet. Brush wedges with the remaining heavy cream and sprinkle with remaining sugar. Bake 12 to 15 minutes, or until tops of scones are lightly brown and bottoms are golden brown. Place baking sheet on a rack and cool about 10 minutes. Serve scones warm with butter and jam. They are best when eaten the day they are made.

Makes 12 scones
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*To plump currants in tea, orange juice, or water, bring the liquid to a boil, immerse the raisins, continue to boil for 1 minute and set aside to allow them to absorb the plumping liquid. If needed immediately, place in plastic container and chill in freezer for 10 minutes. If not used the same day, refrigerate and use when needed.


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Pineapple Yams

PINEAPPLE YAMS
Courtesy of LaDonna (Donna) Elvig, Snohomish County, WA

Ingredients:

  • 1 40 oz. can yams (drained and mashed), OR 2½ lbs. fresh yams, cooked and prepared.
  • ¼ c. brown sugar
  • 3 Tbs melted butter
  • 1 tsp vanilla
  • 1 8oz can crushed pineapple
  • 1 c. shredded coconut
  • 1 c. brown sugar
  • ¼ c. flour
  • 1/3 c. melted butter
  • ¾ c. chopped pecans

Preparation:

  • Mix first 5 ingredients and spoon into lightly greased 8 in. baking dish.
  • Mix the rest of ingredients & sprinkle over the top.
  • Bake at 350° for 30 mins or until golden brown.

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PUMPKIN COBBLER
Courtesy of LaDonna (Donna) Elvig, Snohomish County, WA

Ingredients:

  • 1 large can pumpkin
  • 1 12 oz. can evaporated milk
  • 3 eggs
  • 1½ cups sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 box yellow cake mix (dry)
  • 1 ½ sticks melted butter

Preparation:

  • Mix together the first 6 ingredients and spread into a 13 x 9 well buttered baking dish.
  • Sprinkle the cake mix over the pumpkin mixture and drizzle the butter on top
  • Bake at 350 for 1 hour or until knife inserted in the middle comes out clean

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It’s the day after Thanksgiving. Out there across the nation…millions of pounds of  leftover roast bird. What are we going to do with all that turkey? Sandwiches are fine, but a week’s worth of turkey sandwiches can get old, as many a brown-bag lunch carrying kid will attest to in the week after Thanksgiving.

If you’re of a mind to treat that leftover bird with a bit more culinary finesse than just a sandwich, below is an eclectic assortment of turkey soup recipes.
(more…)

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