Wednesday, December 7, 2016
What to do on a flood day? Make Pudding!
Bellingham has been in the news lately. Not necessarily as a wonderful green city that is thriving in this economy but as a community under water.
Check out this video to see how Sudden Valley has been this week.
While we are dealing with so much water, I have neglected this blog. Luckily our home is fine and we used the two extra days off from school to cook a bit.
My daughter wanted to make a special pudding. Right now she is not eating all that much. It has been her pattern in the past so I don't get too worried.
So when she grabbed our antique copy of Joy of Cooking (1946 edition), turned to Bavarian cream pudding and said "This is It", we made pudding.
Now I really wasn't in the mood to create something elaborate, but like many recipes it was truly easy. It happened to be gluten-free as well without any changes.
Bavarian Cream I (page 660 in Joy of Cooking)
soak: 1 tablespoon gelatin in 2 tablespoons cold water
Scald: 1 3/4 cups of organic milk
Add: 1/3 to 1/2 cup organic sugar
1/4 teaspoon salt
Stir the gelatin into this mixture until it is dissolved. Chill it. As it thickens flavor it with:
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
Whip it with a wire wisk until it is fluffy.
Beat until stiff 1 cup of organic heavy cream
Fold it into the gelatin mixture.
Place the pudding in a wet mold.
Although the recipe said to mold it, we were all to eager to enjoy it so we scooped it into small bowls, added a bit of lingonberry preserves and an almond cookie.
This was amazing! Light in flavor although not in calories. Fiona decided that we really should only use 1/3 cup of sugar since it seemed too sweet for her.
Got to love when a child's sweet tooth is in good control. Now I want to use this as a launching point for a dairy free version and a diabetic version.
You do realize that this isn’t a true ganache, right? After all, the definition of ganache is chocolate and cream combined to create a frost...
Whole Grain Gluten Free Flour Mix For the whole wheat lover, who misses the more developed flavor of whole grains as well as t...
It is that time of the year, Time seems to be moving in double time as we get ready for the holidays, setting up our decorations, buying and...