Text 29831, 110 rader
Skriven 2012-09-23 20:58:32 av JIM WELLER (1:123/140)
     Kommentar till en text av 5ALL
Ärende:  fall 5
===============
And filling desserts...

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     Title: Anoush Abour - An Armenian Christmas Pudding
Categories: Armenian, Holiday, Pudding
  Servings: 8

      1 c  gorgod (skinless whole
           wheat)
  3 1/2 qt water
      1 c  sugar
      1 c  California apricots, finely
           chopped
      1 c  raisins (currants or
           yellow)
    1/2 c  pistachios
    1/3 c  pine nuts
           Garnishes:
    1/4 c  finely chopped filberts
           (hazelnuts)
    1/2 c  slivered almonds
    1/2 c  toasted pecans or walnuts
           Ground cinnamon, to taste
           Pomegranate seeds

Joy suggests cooking the fruit separately from the other ingredients
and adding it when cooled to keep the pudding's appearance an
appealing pearly white. Joy also confided that the longer the
pudding sets, the thicker it becomes. To loosen it up a bit, stir in
a little simple syrup (the kind you drizzle on paklava) before
serving.

This dish is a MUST-have at any Armenian Christmas (January 6th)
celebration.

1. In a 6-quart pot, combine wheat and water. Bring to a boil for 5
minutes. Cover and let rest overnight.

2. Remove cover. Return to simmer. Simmer gorgod until water begins
to thicken. The lower the simmer, the whiter the pudding will
remain. After about 1 1/2 to 2 hours of simmering, add the sugar and
continue to simmer. The pudding will begin to take on a thicker
consistency.

3. While wheat is simmering, combine fruit, pistachios and pine nuts
in a small saucepan with water. Bring to a gentle simmer and allow
to cook for about 15 minutes. Thoroughly drain. Add to pudding when
pudding is cooled so that fruit will not bleed color into pudding.
4. Pour into serving bowl. Garnish with filberts, slivered almonds,
pecans or walnuts and cinnamon.

5. Pomegranate seeds should either be incorporated into pudding
uncooked or served separately as a garnish.

Recipe by: Yerchanig Joy Callan
Source: Armenian Cuisine: Preserving Our Heritage
From: St. John's Armenian Church, Southfield, Michigan

From: Doug & Robyn Kalajian
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Christian's Danish Almond Pudding
Categories: Danish, Pudding
  Servings: 4

      1 TB cornstarch; or
      1 TB gelatin powder, unsweetened
    1/4 c  cold water
  1 1/2    cream; hot
    1/2 c  sugar
    1/2 c  milk
      3    eggs; separated
    1/2 ts vanilla extract
      1 pn salt 
    1/2 c  almonds; ground

Soak cornstarch or gelatin in the cold water until softened. Stir it
into the cream. Add 1/3 cup of the sugar and the milk. Cook,
stirring continuously, over low heat until hot. Do not allow to
boil. 

Beat the egg yolks and remaining sugar until frothy. If eggs are
extra large, add an additional tablespoon sugar. Pour a little of
the hot mixture over the egg yolks, then stir all into the milk
mixture. Let cook about 2 minutes over low heat, stirring of

Whip egg whites with a wire whisk and add, together with the salt.
Blend well. Fold in the ground almonds. Chill. 

Pour cold fruit juice over each serving and top with whipped cream.
Or spoon vanilla sauce over pudding in sherbet glasses. 

From: Christian's Danish Recipes
 
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Cheers

YK Jim


... I'm at a loss for words.. Someone keeps deleting them.

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