Text 10621, 109 rader
Skriven 2007-01-16 18:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Eating the Meat Eaters
==============================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> BTW, in my experience, chickens will not go anywhere near the
 DS> carcasses of their murdered flockmates.
 
 JW> You haven't seen Kevin's starving cannibals then.

 DS> Quite right.  That doesn't speak well for their treatment.

They got so desperate they attacked Glen one day and tried to take him
down! It was like a Hitchcock movie.
                              
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Indian Pudding With Pears And Ginger
Categories: Desserts, Pudding, Corn
  Servings: 12

           CORNBREAD:
    3/4 c  buttermilk
    3/4 c  cornmeal
      1 c  all-purpose flour
    1/2 c  sugar
  1 1/2 ts baking powder
      1 ts ground cinnamon
    1/2 ts ground ginger
    1/2 ts salt
      4 oz unsalted butter,
           -melted and cooled
    1/2 c  sour cream
      1    extra-large egg, lightly
    beaten
           BUTTERSCOTCH SAUCE:
  1 1/2 c  light brown sugar
    2/3 c  light corn syrup
      4 oz unsalted butter,
           -cut into tablespoons
      1 c  heavy cream
    1/4 c  brandy
           PUDDING:
      6 c  milk
    1/4 c  plus 2 tablespoons thinly
    sliced fresh ginger
      8    extra-large eggs
     12    extra-large egg yolks
      1 c  unsulphured molasses
      2    ripe large pears, such as
           Anjou or Comice; peeled,
    cored, and cut into
    1/2    inch dice

Make the corn bread: Preheat the oven to 375. Butter an 8-inch square
cake pan. In a large bowl, combine the buttermilk and cornmeal; let
stand for 5 minutes. In another bowl, sift together the flour, sugar,
baking powder, cinnamon, ginger, and salt. In a small bowl, whisk the
butter with the sour cream and egg and stir into the cornmeal mixture.
Stir in the sifted dry ingredients. Pour the batter  into the pan and
bake for about 30 minutes, or until a toothpick inserted in  the center
comes out clean. Let cool slightly, then unmold to cool completely.  Cut
3/4 of the corn bread into 1-inch dice; let dry. (You can snack on the
rest.) Put the corn bread in a food processor; pulse until fine.

Make the pudding: Preheat the oven to 325. Generously butter twelve
1-cup ramekins and set them in a large roasting pan. In a medium
saucepan, combine the milk and ginger and bring to a boil. Remove from
the heat and let steep, covered, for 10 minutes. Put the corn bread
crumbs in a large bowl. In a medium bowl, whisk the whole eggs with the
egg yolks and molasses. Bring the milk back to a boil and  slowly whisk
it into the eggs. Strain the custard over the corn bread and stir  well.
Add the diced pears to the ramekins and spoon the custard on top. Pour
enough hot water into the pan to reach one-third of the way up the sides
of the ramekins.

Cover the roasting pan tightly with foil and bake in the middle of the
oven for about 1 hour, or until the puddings are set.

Make the Butterscotch Sauce: In a heavy medium saucepan, bring the brown
sugar, corn syrup, and butter to a boil over high heat. Add the cream
and return to a boil. Reduce the heat to moderate and simmer, stirring,
for about  10 minutes or until the temperature reaches 240 and the sauce
is thick when a  spoonful is cooled on a plate. Stir in the brandy.
Serve warm. Run a thin knife around the puddings and invert them onto
plates. Spoon  the Butterscotch Sauce on top and serve.

MAKE AHEAD The corn bread crumbs can be made up to 3 days  ahead. The
puddings can be refrigerated for 1 day. Bring to room temperature and
rewarm in a water bath in a 300 oven, covered with foil, for 20  minutes
The butterscotch sauce can be refrigerated for 1 week.

Recipe by Waldy Malouf
http://www.foodandwine.com

From: Kailariwoifeyes
To: Native-Cooking

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Nobody likes anything as much as Nigella loves everything.
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