Tag Archives: pudding

Oh … Sugar

A lot of my ‘experiments’ in the kitchen start with the phrase “I was SURE I had…”. In this case, it was brown sugar. Light brown sugar to be exact.

Because my kitchen pantry has been stuffed to the point of spilling out when the door is opened, a number of my large bags of baking staples have been hung on hooks in the upstairs freezer ‘nook’ or stored in the basement on a set of wooden shelves that also hold my extra jars of coffee, spaghetti sauce, lentils, split peas etc. And I was SURE I had run across a bag of light brown sugar when I was doing a frantic search in the basement for baking utensils that I rarely use. They ended up in boxes. All unlabelled, of course.

I looked. And looked again. And then I looked one last time … before the cleaned up title of this post was uttered.

I wanted to make butterscotch pudding. Even though dark brown sugar was called for in my recipe, I’ve used light brown sugar, in the past. Since I didn’t think there was enough left in my tub for even a half batch, I didn’t bother trying to measure it out.

Luckily I DID have alternatives.

Like a bag of turbinado sugar and a cone of jaggery sugar. Both are ‘raw’ sugars and between the colour and deeper flavour, a nice change of pace from ordinary granulated sugar. I was too lazy to dig out my grater and start grating the jaggery sugar so I just scooped up some of the coarse granules of the turbinado into my measuring cup.

And, because I’m frugal, I poured some hot milk into the bottle of vanilla bean extract I’d set aside before cleaning it out. Because there were so many lovely vanilla seeds in there that hadn’t poured out when I emptied out the last dregs of my home made vanilla extract. (NOTE: I’m making another batch before I use up the last of what I’ve got now.)

Advertisements

Mandarin Orange Trifle

I was in the mood for something sweet that didn’t involve chocolate and was fast to make. With a can of mandarin oranges from the pantry as well as a package of Savoiardi (Italian lady fingers) I came up with this creamy dessert. I didn’t have any instant pudding so I made my own using a basic vanilla pudding recipe spiked with a touch of orange extract.

And, I scaled it down to serve two in the faint hope of watching my waistline.

Mandarin Orange Trifle for Two

1 recipe of vanilla pudding (see recipe below)
1 can of mandarin oranges, drain the orange segments and reserve both the syrup and the oranges in separate bowls
4 Savoiardi biscuits
1 tbsp orange liqueur (Cointreau, Grand Marnier or Triple Sec)**

Garnish
1/4 cup whipping cream, whipped with a teaspoon of sugar until soft peaks form
reserved orange segments, about 1/3 of the can

** Omit the liqueur if it’s an issue

Set out 2 tall glasses for the assembly.

In a small bowl, combine 6 tbsp of the syrup, from the can of oranges, with the liqueur.

NOTE: I decided on TWO layers of biscuits, pudding and orange segments, topped with whipped cream and garnished with orange segments for each glass, so I divided the orange segments, by eye, into SIX relatively equal portions. The pudding was divided into FOUR x 1/4 cup portions.

Break one of the biscuits into 3-4 pieces depending on the size of your glass, and place the pieces in the bottom of the glass. Drizzle one tablespoon of the syrup over the biscuits. Let sit for 3-5 minutes until all of the syrup is absorbed by the biscuits.

Pour 1/4 cup of the warm vanilla pudding over the biscuits.

Arrange one portion of the drained orange segments evenly over the pudding.

Break a second biscuit into 3-4 portions and place over the orange segments.  Sprinkle with the syrup as you did earlier and let sit a few minutes to allow the biscuits to absorb the syrup.

Pour 1/4 cup of the warm vanilla pudding over the biscuits.

Repeat for the 2nd glass. If you have any pudding left, divide evenly among both glasses.

Arrange one portion of the drained orange segments over the pudding in each glass.

Refrigerate overnight or for at least an hour before serving to let the pudding set and so that the biscuits will soften.

Just before serving, whip the cream and sugar. Spoon over each glass and garnish with the reserved orange segments.


Vanilla pudding – serves 2

1 cup cold milk, divided
4-6 tbsp sugar *
1 tbsp cornstarch
a pinch of salt
1 egg yolk, lightly whisked
1 tbsp butter or margarine (if using salted butter or margarine, omit the salt)
1/2 tsp vanilla extract
1/8 tsp orange extract (optional)

* I’m going to use the lesser amount next time.

In a microwave safe measuring cup, scald 3/4 cups of milk. Reserve the rest of the milk

In a sauce pan, whisk together the cornstarch, sugar and salt. Add the rest (1/4 cup) of the milk and whisk. Place the saucepan over medium heat and cook, whisking constantly until the pudding starts to thicken and bubble.

 

Remove the saucepan from the stove and spoon a tablespoon of the hot mixture into the lightly whisked egg yolk. Whisk together. Add another couple of tablespoons of the hot mixture to the egg yolk mixture and whisk together. (You are tempering the egg yolk so that it doesn’t curdle when added to the remaining hot pudding mixture.) Add the egg yolk mixture into the pudding in the saucepan and whisk together.

Return the saucepan to the hot element on the stove and keep whisking until the mixture is boiling. Cook for an additional minute.

Remove the sauce pan from the heat and turn off the element. You’re done cooking the pudding.

Whisk in the butter or margarine and the vanilla extract, as well as the orange extract, if using.

Spoon into two serving bowls and refrigerate.

Stove-top Coconut-Raisin Rice Pudding

I haven’t made one of these simple recipe posts in ages. Perhaps I’ve been overwhelming everyone with all the pictures and information. I’ll try to do better in the future.

I’m eating out of the freezer these days so I’m not doing much cooking.

One of the goodies I found was a two serving container of leek and ground pork mapo tofu, so I made a pot of long grain rice to serve it over. I used half the rice for a comfort dish … rice pudding. The cold rice was combined with some odds and ends in the fridge … coconut milk and whipping cream. After the fact, I realized that I could have used some of the sweetened condensed milk in my fridge in place of the sugar in the recipe. Something to remember for the next time.

Coconut-Raisin Stove-top Rice Pudding

Coconut-Raisin Stove-top Rice Pudding – serves 4

2 cups cooked rice**
3/4 cup coconut milk
3/4 cup whipping (heavy) cream
3/4 cup 2% milk
1/3 cup sugar
1/3 cup raisins
1 inch cinnamon stick
1/2 tsp vanilla extract
1/2 tsp almond extract
ground cinnamon for garnish

** 1/2 cup raw long grain rice cooked in 1 cup water with a pinch of salt

In a medium saucepan, combine the cooked rice, coconut milk, cream, milk, sugar, raisins and cinnamon stick. Place the saucepan on the stove-top and bring to a boil, then reduce the heat to a simmer. Cook, stirring often, for 25 minutes or until the rice is still somewhat loose. (Remember that it will thicken as it cools.)

Remove from the stove and take out the cinnamon stick and discard.

Stir the vanilla and almond extracts into the rice pudding.

Serve warm (or cold) with a pinch of ground cinnamon over the top.

Fun Cooking … Roasts/Sides, Puddings, Condiments etc

As my LJ says, “Cooking is Fun … Really”.

You can make big flashy dishes like a rosemary and garlic rubbed boneless lamb shoulder roast ($4.99/lb)  …

… with roast veggies.

Or this bbq sauce glazed peameal bacon (Canadian bacon) roast  ($2.99/lb) …

… with sauteed spinach/pine nuts, baked potatoes/sliced onion and roasted asparagus.

But you can also make simple things like this rich and creamy home made blender mayonnaise without any artificial ingredients, to use in your egg, potato or tuna salads. It’s also a great base for an aioli with the addition of roasted and pureed garlic.

Or, a basic home made pudding like a classic chocolate, which I’ve posted in the past. (I’m reposting the recipe for convenience.) Spike it with rum, bourbon, whiskey or Grand Marnier or Cointreau for a grown up version.

Old Fashioned Chocolate Pudding – serves 4

2 cups milk, divided
3-4 tbsp cornstarch
1/4 cup sugar (can increase from 1/4 to 1/3 cup if desired)
1/4 tsp salt
2 tbsp good quality cocoa
1 tsp vanilla

Scald 1 1/2 cups of milk in a heavy saucepan (look for tiny bubbles around the edge).

In a medium sized bowl, mix together the cornstarch, sugar, salt and cocoa, add the remaining 1/2 cup milk, and stir until well blended.

Stir in the scalded milk and blend well. Pour the mixture back into the saucepan and stir constantly over medium heat until thickened. Let the pudding boil for one minute while stirring briskly. Remove from heat, pour into a bowl and let cool for a few minutes.

Stir in the vanilla, spoon into serving dishes.

And a butterscotch pudding variation.

Butterscotch Pudding Variation – serves 3

1 cup milk, divided
1/2 cup brown sugar
2 tbsp cornstarch
1/8 tsp salt
1 egg yolk
1 tbsp butter, cut into cubes
1/2 tsp vanilla

Scald 3/4 cup milk.

In a saucepan, whisk together brown sugar, cornstarch, salt and egg yolk. Stir in 1/4 cup of cold milk until smooth.

Whisk in the warmed milk, very slowly. Place saucepan over medium heat and cook until thickened. Let the pudding boil for one minute while stirring briskly. Remove from heat, pour into a bowl and let cool for a few minutes.

Whisk in the butter, a cube or two at a time until melted.

Whisk in the vanilla and then spoon into serving dishes.

Even a watermelon lemonade when your seedless watermelon turns out not to be as sweet as you hoped.

And remember that spaghetti meat sauce made with leftover odds and ends like green peppers and sauteed mushrooms? I tossed it with some large pasta shells. You can dress up the dish with grated Romano cheese or down with some leftover sweet and milky home made paneer (Indian farmer’s cheese).

August Round-Up – Part 3 Various

SEPTEMBER TEASER: English muffins and hamburger buns

Some more goodies I made near the end of the month.

I tried a new matar paneer recipe and made 12 oz of fresh paneer to use in it. There was a lot of tomato gravy at the end, much more so than in the previous version I made. I added a bit of whipping cream to the sauce to sweeten it.

Indian Meal – purchased roti, chicken tikka, yogurt, basmati rice and matar paneer. All served with some refreshing lemonade. I made some pretty tasty Indian rice pudding with the leftover basmati rice (the next day, Sept 1, but I’m including it in this post).

Close-up

Indian Rice Pudding (Rice Kheer) – serves 2-3

1 cup cooked basmati rice
1 1/2 cups milk
1/2 cup whipping cream
3 tbsp sugar
1/4 cup raisins
a pinch cardamom powder

In a saucepan combine the above and bring to a boil. Reduce the heat to simmer and cook, stirring gently, until the pudding has thickened as much as desired, about 20 minutes

Take the saucepan off the heat and let sit for at least 10 minutes during which time it will thicken a bit more.

Refrigerate and serve cold or room temperature.

Chinese stir fryboneless pork loin, tofu and broccoli in black bean sauce served over angel hair rice noodles

Mussels in Garlic Butter over Fettuccine

Baked salmon with tzatziki over Mexican rice with a side of spinach and feta phyllo squares

Home made falafel and hummus dip

Ham … boiled and prepped for the freezer. I hope to do something creative with the pork skin eventually.

Hearty breakfast with the 66% whole wheat loaf

Close-up of the fried eggs and ham.

Peanut Brittle

Espresso Panna Cotta with Peanut Brittle garnish – not very prettty (the vanilla bean settled to the bottom) but it was easy to make … and tasty

You can always eat it directly out of the ramekin, of course.