Grandma's Vanilla Pudding

Vanilla pudding. So simple, yet so versatile. I felt an acute desire to talk to Grandma as I worked on this recipe. I actually made two batches because my first attempt was lumpy. You see, I was having to make up the cooking directions because this recipe came with ingredients only and Grandma's not here to ask how she made this. I still don't think I have it down pat. But, I'll clue you in to how I made this, and if you want to try your own way, go for it!

To dress up my dish of pudding, I sautéed chopped apples and pecans in butter with a few sprinkles of cinnamon and a drizzle of honey. But you could choose to drizzle a puree of frozen berries over top. Or a dollop of fruit jam. Or just eat it plain-jane vanilla. The possibilities are endless. Simple, yet versatile. Not too sweet, leaving room for tastes to shine through. So much about this recipe reminds me of Grandma.



GRANDMA'S VANILLA PUDDING
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2 c. milk

3 Tbsp honey or 1/4 c. brown sugar

2 eggs, well beaten

3 Tbsp cornstarch or 6 T. flour

1 tsp vanilla

Garnish with fruit, coconut etc.

Heat milk in a saucepan over medium-low heat, whisking frequently to prevent scalding. Beat eggs and honey or brown sugar together. When milk is steaming, slowly whisk in egg mixture.

In a small bowl add cornstarch, dip a few spoonfuls of the hot milk/egg mixture into the bowl and using a fork or whisk, mix until smooth. While whisking, slowly pour in the cornstarch mixture and continue to whisk until pudding thickens.

Turn off heat and stir in the vanilla. Pour into several small bowls, or one larger bowl and press a piece of plastic wrap onto the surface. Refrigerate until cool.

To serve, top with desired fruits or nuts.

Market Fresh: Sweet Potatoes

Well, this post will kick-off a week full of Thanksgiving recipes. We will be providing a couple of new recipes each day as well as linking back to other great ideas from last year! All of the posts will be collaborative. We are so excited!

Sweet Potatoes are so versatile. They have good nutritional value and our whole family enjoys them! We eat them all fall and winter but we especially like them around the holidays. Today we are offering three different types of recipes.

Both of my (Alaina) recipes are from this month's Bon Appetit. They were both fabulous. The first is Sweet Potato Biscuits. These were only sweetened with maple syrup and the recipe is actually gluten free. I did not have gluten free flour so I used regular which worked just fine. The pecans were a wonderful addition - the texture and the flavor.



GLUTEN-FREE SWEET POTATO BISCUITS
(Bon Appetit, November 2010)
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1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
1 1/3 cups gluten-free flour plus additional
2/3 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup Grade B maple syrup
1/2 cup pecans, toasted, chopped

Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.

Sprinkle dough with flour. Pat into 8 1/2-inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

This next recipe is a Sweet Potato Pudding - perfect for your Thanksgiving celebration! The gingersnap, pecan topping provides a wonderful balance of crunch and sweet. I would have added just a little more half and half or milk to make this slightly creamier. Overall, we loved this!



SWEET POTATO PUDDING w/GINGERSNAP & PECAN TOPPING
(Bon Appetit, November 2010)
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Topping:
3/4 cup coarsely chopped gingersnaps
1/2 cup toasted pecans, coarsely chopped
1/4 cup (packed) dark brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes

Pudding:
3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
3/4 cup half and half
1/2 cup orange juice
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons (packed) dark brown sugar
2 tablespoons orange marmalade
1 3/4 teaspoons pumpkin pie spice
4 large egg yolks
5 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD Can be made 1 day ahead. Keep chilled.Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.

Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

The other evening I (Stephanie) realized I needed to make something for Jeremy to take to work the next day and I need to use ingredients I had on hand, chicken and sweet potatoes.  Browsing online I found a chicken and sweet potato stew recipe from a blog.  I adapted the recipe significantly, but the result was a deliciously spiced and warming stew.  Jeremy, not always a sweet potato lover, happily ate leftovers the following day.

CHICKEN SWEET POTATO STEW
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1 lb boneless, skinless chicken breasts, cut into 1-in. cubes
2 slices bacon
1 Tbsp butter
olive oil
1 large onion, diced
1/2 tsp dried thyme
1/2 tsp dried sage
1 bay leaf
4 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1-in cubes
3 carrots sliced in 1/4-in rounds
2 ribs of celery, diced
1/2 head of cauliflower, cut into florets
3 c. chicken broth
1 c. milk
1/2 tsp salt
1/2 tsp pepper

In a large saucepan, heat olive oil and butter over medium heat and brown the chicken with the bacon. Remove the chicken and set aside. Remove the bacon and dice.

Add a little more olive oil along with the onion, celery, thyme, sage, and diced bacon. Saute until the onion and celery are tender. Add garlic and saute until fragrant.

Add the chicken, sweet potatoes, carrots, cauliflower, chicken broth, milk, bay leaf, salt and pepper.

Simmer for 20-25 minutes until vegetables are cooked and fork tender. Taste and add more salt and pepper as needed. Remove the bay leaf. Enjoy.

The Night Before Christmas

'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;

The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap,
Had just settled down for a long winter's nap....

 Christmas Eve is almost here! I have always loved Christmas Eve, perhaps even more than Christmas. It's a day of anticipation, festiveness, and wonderful smells wafting from the kitchen. Nothing can be more appropriate to a Christmas celebration than Christmas Pudding, also known as Plum Pudding, or Figgy Pudding. Below is a simple recipe that can be made in the microwave (saving you about 5 1/2 hours of steaming on the stovetop!). Our family enjoyed Christmas Pudding last year on New Year's Day. It made a very festive start to the year.

CHEAT'S CHRISTMAS PUDDING
(adapted from Julia Child's 'The Way To Cook' via About.com)

3 cups (lightly packed) crumbs from homemade type white bread, crust on is fine-I used part of an  Italian loaf (to make this pudding gluten-free, simply substitute gluten-free brown rice bread or whatever gluten-free bread you prefer)
1 cup each: black raisins, golden raisins, currants
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup butter, melted
4 large eggs, lightly beaten
few drops of almond extract
1/2 c. orange marmalade

For flaming:
1/2 c. rum or bourbon whiskey or brandy

Make the bread crumbs in a food processor or blender. Toss bread crumbs in a bowl with the raisins, currants, sugar, cinnamon, and nutmeg.



Mix in the melted butter, eggs, almond extract, and orange marmalade:



Butter a microwave-safe bowl and cover the bottom of the dish with a piece of parchment paper. Pour in the batter. Cover with plastic wrap and pierce the plastic with a knife in several places. Place in the microwave and cook on "defrost" (low speed) for 30 minutes (this was power level 3 on my microwave). Finally, cook on high for 5 minutes. Let the pudding sit for a few minutes before unmolding. (I left mine in the mold until ready to serve at which time I could pop it back in the microwave to warm it up.) The pudding is ready when it is firm to the touch (it will be firm but also spongy). The pudding will also be paler than a properly steamed pudding.



To serve: Heat the brandy, whisky or rum in saucepan until warmed. Pour over the unmolded pudding and ignite. Serve immediately or ignite at the table. Serve with brandy butter.

BRANDY AND GINGER BUTTER
(adapted from www.bbcgoodfood.com)

1 cup butter, softened
grated zest of one orange
1/2 cup confectioner's sugar
1/4 cup brandy or cognac
2 pieces of stem ginger or candied ginger, finely chopped

With a handheld mixer, beat the butter until fluffy. Add the remaining ingredients and beat until well-combined. Store in fridge until ready to use.