Text 10387, 126 rader
Skriven 2014-02-28 05:38:00 av Dave Drum (73911.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Hasty Pudding #3
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Pudding w/Blueberries & Raspberries
 Categories: Five, Desserts, Fruits, Pudding
      Yield: 6 servings
 
      1    Unsliced rectangular loaf of
           - brioche or good-quality
           - firm white bread such as
           - Pullman (1 lb), crusts
           - discarded
      4 c  Blueberries
      5 c  Raspberries
      1 c  Sugar
      1 ts Fresh lemon juice

MMMMM-----------------------ACCOMPANIMENT----------------------------
           Lemon verbena ice cream
 
  Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in
  diameter across top and 3 inches across bottom); a platter
  with a lip
  
  A little easy preparation, plus time, yields a gorgeous old
  fashioned English dessert that showcases summer berries in
  the most glorious way. The bread retains a bit of its texture
  and absorbs all the natural juices exuded by the berries for
  a cool, smooth intensity.
  
  Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch
  round from 1 slice and put in bottom of bowl. Line side of
  bowl with 10 slices, overlapping them slightly.
  
  Bring berries, sugar, and lemon juice to a boil in a heavy
  medium saucepan over medium heat, then simmer, stirring
  occasionally, until berries collapse and release their
  juices, about 8 minutes. Spoon fruit into a sieve set over
  a bowl and let drain 15 minutes. Spoon drained fruit into
  bread-lined bowl (reserve juices) and cover completely with
  remaining bread, cutting bread to fit.
  
  Pour juices evenly over bread, making sure all bread is
  saturated. Cover pudding directly with a piece of wax paper
  and place a 7-inch plate, upside down, on top of paper. Put
  a 1- to 1 1/2-pound weight (such as a large can) on plate
  and chill at least 8 hours.
  
  Remove weight, plate, and wax paper and invert platter over
  bowl, then invert bowl onto platter. Carefully unmold.
  
  Cooks' note: Pudding can be chilled (with weights) up to 3
  days.
  
  Recipe by Ruth Cousineau
  
  Serves 6 | Gourmet
  
  July 2007
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red-Fruit Puddings
 Categories: Fruit, Desserts, Puddings
      Yield: 10 servings
 
     36 oz Unsweetened frozen
           - raspberries; thawed
      2 pk (1/4-oz) unflavored gelatin
      1 c  Bottled pomegranate juice
      2 c  Bottled wild lingonberry
           - sauce or lingonberries
    1/2 c  Sugar
 
  Accompaniment: lightly sweetened whipped cream
  
  Like Jell-O, but all grown up, these tart little puddings
  have a bracing fruitiness that is just what's needed after
  a sumptuous holiday spread. Scarlet juices of pomegranates,
  lingonberries, and raspberries are bound into a very soft
  gelée.
  
  Purée raspberries with their juices in a food processor,
  then force though a fine-mesh sieve into a bowl, discarding
  solids.
  
  Sprinkle gelatin over pomegranate juice in a medium saucepan
  and let stand 1 minute to soften. Cook over low heat,
  stirring, until gelatin has dissolved. Stir in lingonberry
  sauce and sugar. Cook, stirring, until sugar has dissolved
  and sauce has melted. Stir into berry purée.
  
  Quick-chill in an ice bath, stirring occasionally, until
  mixture begins to mound, about 30 minutes. Pour into dishes
  or glasses and chill until set, at least 3 hours.
  
  Cooks' note: Puddings can be chilled up to 3 days.
  
  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8 to 12
  
  MM Format by Dave Drum - 24 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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