RECIPE TITLE "English Plum Pudding" courtesy of The Library Of E-Cookbooks
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serves 4 --- .easy
Fruit Mixture (To be made 4 days ahead):
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet − powdery fine
1 1/4 cups cognac
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar.
Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup
cognac each day. Soak the bread crumbs in milk and sherry or port. Combine
the well−beaten eggs and sugar. Blend with the fruit mixture. Add salt and
mix thoroughly. Put the pudding in buttered bowls or tins, filling them
about 2/3 full. Cover with foil and tie it firmly. Steam for 6−7 hours.
Uncover and place in a 250F oven for 30 minutes. Add a dash of cognac to
each pudding, cover with foil and keep in a cool place. To use, steam again
for 2−3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and
bring to the table. Serve with hard sauce or cognac sauce.
|Good Old-Fashioned Puddings
The great British pudding is alive and well and this book demonstrates exactly why. This collection of established favorites and little-known but great recipes traces the history of the pudding—from the earliest medieval spiced jellies through the elaborate pies of the Elizabethans and Stuart and the elegant custards of the Georgians to the substantial puddings of the Victorians. All the best recipes that have stood the test of time are provided here with sumptuous photography. Indulge in Roly-Poly Pudding and Damson Cobbler or savor elegant and delicate Marbled Rose Cream and Blackcurrant and Mint Fool. Anyone who enjoys a healthy dose of great British puddings will find their ultimate comfort foods collected here.
|Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts
Everybody loves a fool -- especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.
|Panna Cotta: Italy's Elegant Custard Made Easy
It's time for panna cotta to get its due as a dessert classic.
An exquisitely silky custard, panna cotta is at its most basic a confluence of cream, gelatin and sugar, and a short list of other ingredients that lend it flavor. Molded in ramekins--or more simply set and served in glassware or cups--it has both a homey provenance and refined austerity, making it an ideal partner for a wide range of sumptuous trimmings from bittersweet chocolate to balsamic strawberries to Cabernet caramel sauce.
Yet despite its luxurious texture and chic presentation, panna cotta is one of the easiest desserts to prepare: soften some gelatin, warm some cream and sugar, combine the two, and the cooking is done. It can be made up to a day ahead, too, making it as ideal for an haute cuisine supper party as for the close of a cozy weeknight meal. Come serving time, simply unmold and garnish--that's it. If the crowd is large, recipes are easily doubled or tripled; if the occasion is intimate, simply halve the recipe. Since there is no baking involved, the proportions remain equivalent.
Panna cotta is more than a dessert dream come true, too: it can also be a savory first course. Made from a combination of cream with vegetable purees, cheeses or fresh herbs, these panna cotte are in a class of their own in taste, style and presentation. And like their sweet siblings, savory panna cotte have the enticements of ease, style and sophistication.
Within these pages, you will find 100 recipes celebrating panna cotta. The first five chapters offer a suite of sweets; the sixth, a baker's dozen of savory options. All are centered on ease of preparation, with flavors ranging from subtle to bold and everywhere in between, with plenty of innovative interpretations as well as tried and true classics.
In addition, you'll also find recipes for myriad panna cotta accompaniments--sauces, gastriques, jams, syrups, fresh fruits, sugared rose petals, marrons glacés and more--that are as delectable and simple-to-assemble as the panna cotte themselves. Have fun mixing and matching flavors to create desserts or first courses that truly reflect your style and taste.
So enjoy the charms of panna cotta, they are many, and may a plethora of these recipes will make their way into your dessert and first-course repertoire. With a flick of the whisk, Italy's elegant custard can be yours.
40 easier-than-you-think recipes for making lovely crème brûlée
Delicious and sophisticated yet elegantly simple, crème brûlée deserves its status as one of the world's most famous desserts. Few can resist its delectable charms.
In Crème Brûlée, Sarah Lewis presents 40 easy-to-make crème brûlée recipes to delight friends and family. For those who have never made a brûlée, she provides careful, step-by-step instructions. More experienced cooks can turn right away to the more exotic flavor combinations, both sweet and savory: - Raspberry and Champagne Brûlée - Chocolate Rum Truffle Brûlée - Salmon and Scallion Brûlée - Goat Cheese and Sun-Dried Tomato Brûlée - Vanilla Bean Crème Brûlée - Apple Pie Brûlée - Mini Spinach and Tomato Lasagna Brûlée.
From the classic to exciting new flavors, this book will turn any cook into a crème brulée pro.