REC: English Summer Pudding
Wayne Boatwright
English Summer Pudding
(adapted from an old English recipe given to me by a friend)
1 brioche loaf
1 pound, 2 ounces blueberries
1 pound, 2 ounces raspberries
1 pound, 2 ounces blackberries
superfine sugar, if needed
1-1/3 cup apple juice
1/4 cup port or sherry
16 ounces clotted cream (preferable) or whipped cream
Large glass bowl
Wash the berries and put two thirds of them in a large mixing bowl
with the apple juice and port. (If you feel the berries are too
tart, sweeten with sugar to taste.)
Stir the fruit through the juice a few times.
Slice the brioche into thin slices, enough to layer the glass bowl 3
times.
Lay a third of the brioche slices in the glass bowl then cover with
half the berries and spoon a third of the juice over them.
Repeat this process again to create the second layer and then cover
the fruit with the final layer of brioche and the last third of the
juice.
Cover the top with the cream and top the cream with the berries that
have been kept aside.
Chill till ready to serve (the pudding should be well-chilled before
serving) and then dust with confectioners sugar.
To serve, use a large spoon to cut down through all the layers,
spooning portions into deep dessert plates or bowls.
Enjoy!
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Dora
Welcome back, Wayne!
This recipe sounds delicious but is not quite a genuine English summer
pudding, which is made in a pudding basin (a bowl). The bowl is lined
with overlapping slices of white bread (day old or so, preferably),
the fruit is poured in then a lid of bread is placed on the surface of
the fruit. The whole thing is chilled (preferably overnight) then
inverted onto a serving plate.
Dora
Jim Elbrecht
>This is the dessert I made for our 4th of July cookout...
>
>English Summer Pudding
>(adapted from an old English recipe given to me by a friend)
Saved this one for when I see some decent raspberries. [the others I'm
starting to see.] I've got a brioche in the freezer that I've been
wondering what to do with.
And it's good to see your handle showing up here.
Thanks,
Jim
Bryan
Agreed, and hold the port/sherry.
>
> Dora
--Byan
Terry Pulliam Burd
<waynebo...@xgmail.com> arranged random neurons and said:
>This is the dessert I made for our 4th of July cookout...
>
>English Summer Pudding
>(adapted from an old English recipe given to me by a friend)
<snip>
Pretty recipe, Wayne - a touch "trifle-esque" and I do love a trifle!
Terry "Squeaks" Pulliam Burd
--
To reply, remove "spambot" and replace it with "cox"
sf
> This is the dessert I made for our 4th of July cookout...
>
> English Summer Pudding
> (adapted from an old English recipe given to me by a friend)
Welcome back and thanks for the recipe; your new place must be
fantastic!
--
Today's mighty oak is just yesterday's nut that held its ground.
Janet Wilder
> This is the dessert I made for our 4th of July cookout...
Nice to see you back, Wayne! I missed you.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
sf
<ntpu...@spambot.net> wrote:
> On 26 Jul 2011 00:32:36 GMT, Wayne Boatwright
> <waynebo...@xgmail.com> arranged random neurons and said:
>
> >This is the dessert I made for our 4th of July cookout...
> >
> >English Summer Pudding
> >(adapted from an old English recipe given to me by a friend)
>
> <snip>
>
> Pretty recipe, Wayne - a touch "trifle-esque" and I do love a trifle!
>
It reminded me of trifle too, but that's not a bad thing. :)
Wayne Boatwright
Thanks, Jim! Enjoy the pudding when you get the berries.
Wayne Boatwright
> On 26 Jul 2011 00:32:36 GMT, Wayne Boatwright
> <waynebo...@xgmail.com> arranged random neurons and said:
>
>>This is the dessert I made for our 4th of July cookout...
>>
>>English Summer Pudding
>>(adapted from an old English recipe given to me by a friend)
>
> <snip>
>
> Pretty recipe, Wayne - a touch "trifle-esque" and I do love a
> trifle!
>
> Terry "Squeaks" Pulliam Burd
Thanks, Terry. Yes, it's assembled much like trifle, although a
trifle generally involves a boiled custard layered with ladyfingers
or spongecake, and assorted berries or other fruits.
Summer puddings are often constructed in a round bottom bowl and
turned out onto a serving plate, each serving surrounded or topped
with clotted cream. This is just a different presentation.
I love a trifle, too!
Wayne Boatwright
> On 26 Jul 2011 00:32:36 GMT, Wayne Boatwright
> <waynebo...@xgmail.com> wrote:
>
>> This is the dessert I made for our 4th of July cookout...
>>
>> English Summer Pudding
>> (adapted from an old English recipe given to me by a friend)
>
> Welcome back and thanks for the recipe; your new place must be
> fantastic!
>
Thanks, sf! Alas, we are not in the final unit we had planned on as
the current resident hasn't yet moved. We're "waiting it out" in a
smaller unit with at least half of our furnishings in storage. All
of our new appliances are being held at the store where we purchased
them. Once the unit is vacant there will be new flooring installed
throughout and, of course, every room freshly painted.
On the plus side, we have a glorious patio. It's 56' x 30'
surrounded by an 8' wall. We have constant shade over all of it
thanks to the huge trees forming an umbrella overhead.
So...we still have a lot to look forward to.
Another huge plus is our "commute" to work. Mine is 1-1/2 miles and
David's is 5 miles.
Oh, and do try the recipe if you can get the berries. It's
delicious!
sf
<waynebo...@xgmail.com> wrote:
> On Mon 25 Jul 2011 07:33:47p, sf told us...
>
> > On 26 Jul 2011 00:32:36 GMT, Wayne Boatwright
> > <waynebo...@xgmail.com> wrote:
> >
> >> This is the dessert I made for our 4th of July cookout...
> >>
> >> English Summer Pudding
> >> (adapted from an old English recipe given to me by a friend)
> >
> > Welcome back and thanks for the recipe; your new place must be
> > fantastic!
> >
>
> Thanks, sf! Alas, we are not in the final unit we had planned on as
> the current resident hasn't yet moved. We're "waiting it out" in a
> smaller unit with at least half of our furnishings in storage. All
> of our new appliances are being held at the store where we purchased
> them. Once the unit is vacant there will be new flooring installed
> throughout and, of course, every room freshly painted.
What a disappointment, but I know how that goes. We ran into
something like that when we bought our house, except we were renting
and went on to month to month so it was okay.
I know your new place will be glorious when it's done!
>
> On the plus side, we have a glorious patio. It's 56' x 30'
> surrounded by an 8' wall. We have constant shade over all of it
> thanks to the huge trees forming an umbrella overhead.
Be still my beating heart - that's the size of my back yard! I've
never seen a condo patio that big here.
>
> So...we still have a lot to look forward to.
>
> Another huge plus is our "commute" to work. Mine is 1-1/2 miles and
> David's is 5 miles.
Your commute will be a perfect way to get your daily walk in. Lucky
you!
>
> Oh, and do try the recipe if you can get the berries. It's
> delicious!
>
Will do and thanks for the recipe. If you have something I can use up
leftover chocolate sponge cake with, please let me know. :)
Bob Terwilliger
> If you have something I can use up leftover chocolate sponge cake with,
> please let me know. :)
If you have leftover chocolate sponge cake you need to use up, please let me
know. I can help with that. :-)
If I were in your shoes (my feet would be KILLING ME), I'd make an ice cream
base and start to freeze it in an ice-cream machine. While the ice cream was
freezing, make an Italian meringue. Just as the ice cream is starting to
set, pour it into a large container, fold in meringue and the crumbled cake,
and freeze until fully set.
Meringue-lightened ice cream is called "spoom", but adding the cake turns it
into something else. (I don't know what you'd call it, but I bet it would
taste good, especially this time of year.) Of course, you wouldn't have to
start off with a PLAIN ice cream base. You could add any flavoring you like.
I'd consider coffee, orange, almond, hazelnut, caramel, cherry, banana,
raspberry, or vanilla flavorings to accompany the folded-in chocolate cake.
Bob
The Cook
<waynebo...@xgmail.com> wrote:
That looks great. Will save it.
Glad to see you back. Hope you stick around.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
Bob Terwilliger
> I make summer pudding with no apple juice or booze added. Instead, you
> very gently heat the rinsed fruits and sugar in a pan (no added water)
> until the sugar has dissolved and lots of juices run. Don't overcook the
> fruits as they should still taste fresh. Line the bowl, fill with fruit
> and lid it with bread..save any left over liquid that won't fit in the
> bowl.
> I put a small plate on the top and weight it. Chill till next day, by
> which time the juices should have soaked through all the bread so the
> whole thing is deep red.Invert the bowl to turn it out onto a serving
> dish. Pour over any left over juices you saved. Serve with pouring cream.
I very gently cook the fruit (with very little added sugar), put a layer of
fruit in the bottom of a ramekin, top with a round of buttered bread,
sprinkle lightly with sugar, top with more fruit, another round of bread, a
third layer of fruit, and a top layer of bread. Weigh down with another
vessel which fits slightly inside the first, and wait for the whole thing to
meld. I eat it directly out of the ramekin.
I don't like to add much sugar at all; one of the qualities I like best
about summer pudding is its refreshing tartness. You do need *some* sugar to
draw out the juice of the berries, but probably no more than a half-teaspoon
per pint of berries. Depending on how ripe and soft the berries are, you
might not need to cook them at all.
In the past, I cut out the top and bottom of cans and used them as the molds
for the pudding, but you tend to lose some berry juices by doing that,
because the juice doesn't all soak into the bread. (Still, it's child's play
to unmold with the open-ended can, so you can make pretty desserts if that's
what you're after.)
I made the "ramekin" summer pudding a couple times earlier this year, using
a mixture of strawberries, blackberries, and blueberries (as available in
the farmers' market).
The method also works with sliced plums and peaches instead of berries. I
*think* it would work with halved grapes, but I haven't tried that.
Bob
Felice
< snip>
> Alas, we are not in the final unit we had planned on as
> the current resident hasn't yet moved. We're "waiting it out" in a
> smaller unit with at least half of our furnishings in storage. All
> of our new appliances are being held at the store where we purchased
> them. Once the unit is vacant there will be new flooring installed
> throughout and, of course, every room freshly painted.
>
> On the plus side, we have a glorious patio. It's 56' x 30'
> surrounded by an 8' wall. We have constant shade over all of it
> thanks to the huge trees forming an umbrella overhead.
>
> So...we still have a lot to look forward to.
>
> Another huge plus is our "commute" to work. Mine is 1-1/2 miles and
> David's is 5 miles.
So good to see you back, Wayne. At this point we need all the pleasant
people we can get!
Hope you and David make it into your new home soon, but in the
meantime enjoy that patio.
Felice
sf
<virtualgoth@die_spammer.biz> wrote:
> I'd make an ice cream
> base and start to freeze it in an ice-cream machine.
Thanks, Bob... but if you could see how stuffed my freezer is you'd
understand why I'm not jumping all over that idea. :)
Nancy2
>
> - Show quoted text -
I thought your description was called a "Charlotte." I have two
Charlotte pans, fluted pyramids, sort of - that came with a recipe
like that.
N.
Dora
The difference really, Nancy, is that Summer Pudding is served cold.
Jean B.
you, but a) didn't want to disturb your privacy, and b) didn't
know whether your email address had changed.
Now I'm gonna have to do a happy dance!!!!!
--
Jean B.
Jean B.
> On Mon 25 Jul 2011 07:33:47p, sf told us...
>
>> On 26 Jul 2011 00:32:36 GMT, Wayne Boatwright
>> <waynebo...@xgmail.com> wrote:
>>
>>> This is the dessert I made for our 4th of July cookout...
>>>
>>> English Summer Pudding
>>> (adapted from an old English recipe given to me by a friend)
>> Welcome back and thanks for the recipe; your new place must be
>> fantastic!
>>
>
> Thanks, sf! Alas, we are not in the final unit we had planned on as
> the current resident hasn't yet moved. We're "waiting it out" in a
> smaller unit with at least half of our furnishings in storage. All
> of our new appliances are being held at the store where we purchased
> them. Once the unit is vacant there will be new flooring installed
> throughout and, of course, every room freshly painted.
>
> On the plus side, we have a glorious patio. It's 56' x 30'
> surrounded by an 8' wall. We have constant shade over all of it
> thanks to the huge trees forming an umbrella overhead.
>
> So...we still have a lot to look forward to.
>
> Another huge plus is our "commute" to work. Mine is 1-1/2 miles and
> David's is 5 miles.
>
> Oh, and do try the recipe if you can get the berries. It's
> delicious!
>
>
you have that amazingly short commute and the nice location. I am
sorry you still have so much ahead of you though.
--
Jean B.
Jean B.
cream and other compatible stuff? For some reason, as I was
thumbing through recipes, I was thinking of such a combo, with
some brickle=type shards thrown in. But then could I be so evil?
Or you might like some Kahlua to moisten the spongecake the
tiniest tad, and then...
--
Jean B.
sf
> Oh, gee, can't you wing something with coffee-flavored whipped
> cream and other compatible stuff? For some reason, as I was
> thumbing through recipes, I was thinking of such a combo, with
> some brickle=type shards thrown in. But then could I be so evil?
> Or you might like some Kahlua to moisten the spongecake the
> tiniest tad, and then...
The problem is I'm stuck on wanting to turn it into a chocolate
"bread" pudding type dessert, but from what I've read - that idea
would be a failure.
JeanineAlyse
wrote:
> In the past, I cut out the top and bottom of cans and used them as the molds
> for the pudding, but you tend to lose some berry juices by doing that,
> because the juice doesn't all soak into the bread. (Still, it's child's play
> to unmold with the open-ended can, so you can make pretty desserts if that's
> what you're after.)
for this, simply do not cut out both ends of the can. Fill and
refrigerate to set, then top over onto a serving dish to can-open the
bottom so as to push through. Same method as for baking the more
solid breads I like to slice into perfect rounds....Picky
JeanineAlyse
wrote:
> This is the dessert I made for our 4th of July cookout...
>
> English Summer Pudding
> (adapted from an old English recipe given to me by a friend)
Thank you, Wayne, and welcome back to rfc posting from your time of
busy! My sincere wishes for your ultimate housing wait to remain
comfy.
I have never made such a dish as this, but it seems an easily perfect
one. I certainly will enjoy shopping my local Farmer's Market this
weekend in order to give it a go!
...Picky
Jean B.
> On Tue, 26 Jul 2011 16:04:02 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> Oh, gee, can't you wing something with coffee-flavored whipped
>> cream and other compatible stuff? For some reason, as I was
>> thumbing through recipes, I was thinking of such a combo, with
>> some brickle=type shards thrown in. But then could I be so evil?
>> Or you might like some Kahlua to moisten the spongecake the
>> tiniest tad, and then...
>
> The problem is I'm stuck on wanting to turn it into a chocolate
> "bread" pudding type dessert, but from what I've read - that idea
> would be a failure.
>
pudding would be.
--
Jean B.
Storrmmee
"Wayne Boatwright" <waynebo...@xgmail.com> wrote in message
news:Xns9F2DB27679F47wa...@198.186.190.71...
> This is the dessert I made for our 4th of July cookout...
>
> English Summer Pudding
> (adapted from an old English recipe given to me by a friend)
>
Wayne Boatwright
> On 26 Jul 2011 05:16:35 GMT, Wayne Boatwright
> <waynebo...@xgmail.com> wrote:
>
>> On Mon 25 Jul 2011 07:33:47p, sf told us...
>>
>> > On 26 Jul 2011 00:32:36 GMT, Wayne Boatwright
>> > <waynebo...@xgmail.com> wrote:
>> >
>> >> This is the dessert I made for our 4th of July cookout...
>> >>
>> >> English Summer Pudding
>> >> (adapted from an old English recipe given to me by a friend)
>> >
>> > Welcome back and thanks for the recipe; your new place must be
>> > fantastic!
>> >
>>
>> Thanks, sf! Alas, we are not in the final unit we had planned on
>> as the current resident hasn't yet moved. We're "waiting it out"
>> in a smaller unit with at least half of our furnishings in
>> storage. All of our new appliances are being held at the store
>> where we purchased them. Once the unit is vacant there will be
>> new flooring installed throughout and, of course, every room
>> freshly painted.
>
> What a disappointment, but I know how that goes. We ran into
> something like that when we bought our house, except we were
> renting and went on to month to month so it was okay.
Actually, we're renting the unit we're in now on a month to month
until the current residents move out of the unit we want. We knew
this was a possibility when we made the move, as these people are
buying a large home on short sale. Short sales can take a much
longer time getting through the financing and approval of the old
lender.
> I know your new place will be glorious when it's done!
I do hope so. I know it will be comfortable, and that matters the
most to us.
>> On the plus side, we have a glorious patio. It's 56' x 30'
>> surrounded by an 8' wall. We have constant shade over all of it
>> thanks to the huge trees forming an umbrella overhead.
>
> Be still my beating heart - that's the size of my back yard! I've
> never seen a condo patio that bi
This complex is unique. It sits in the middle of a ~17 acre plot of
woods in Central Phoenix, adjacent to the Phoenix Country Club. I've
never seen anything quite like it in the Phoenix area. The patios
are all huge and heavily wooded.
>> So...we still have a lot to look forward to.
>>
>> Another huge plus is our "commute" to work. Mine is 1-1/2 miles
>> and David's is 5 miles.
>
> Your commute will be a perfect way to get your daily walk in.
> Lucky you!
Me, walk? Only under duress. However, when our summer heat is gone
I will be riding my bicycle. :-)
>> Oh, and do try the recipe if you can get the berries. It's
>> delicious!
>>
> Will do and thanks for the recipe. If you have something I can
> use up leftover chocolate sponge cake with, please let me know.
> :)
This is late in coming, but you might try layering slices or fingers
of the spongecake, lightly sprinkled with Cointreu, with sliced fresh
peaches and lightly sweetened whipped cream.
Wayne Boatwright
> On Tue, 26 Jul 2011 16:04:02 -0400, "Jean B." <jb...@rcn.com>
> wrote:
>
>> Oh, gee, can't you wing something with coffee-flavored whipped
>> cream and other compatible stuff? For some reason, as I was
>> thumbing through recipes, I was thinking of such a combo, with
>> some brickle=type shards thrown in. But then could I be so evil?
>> Or you might like some Kahlua to moisten the spongecake the
>> tiniest tad, and then...
>
> The problem is I'm stuck on wanting to turn it into a chocolate
> "bread" pudding type dessert, but from what I've read - that idea
> would be a failure.
>
Probably so. Spongecake does not a good bread pudding make. :-)
Wayne Boatwright
> "Wayne Boatwright" waynebo...@xgmail.com
> < snip>
>
>> Alas, we are not in the final unit we had planned on as
>> the current resident hasn't yet moved. We're "waiting it out" in
>> a smaller unit with at least half of our furnishings in storage.
>> All of our new appliances are being held at the store where we
>> purchased them. Once the unit is vacant there will be new
>> flooring installed throughout and, of course, every room freshly
>> painted.
>>
>> On the plus side, we have a glorious patio. It's 56' x 30'
>> surrounded by an 8' wall. We have constant shade over all of it
>> thanks to the huge trees forming an umbrella overhead.
>>
>> So...we still have a lot to look forward to.
>>
>> Another huge plus is our "commute" to work. Mine is 1-1/2 miles
>> and David's is 5 miles.
>
> So good to see you back, Wayne. At this point we need all the
> pleasant people we can get!
Thank you so much, Felice!
> Hope you and David make it into your new home soon, but in the
> meantime enjoy that patio.
We're happily biding our time, and really enjoying the patio. We
love the size and the privacy of it, as do our cats. We can let them
enjoy it because they cannot scale the tall walls. :-)
Wayne Boatwright
Oh, Jean, you would never disturb my privacy. Feel free to e-maiil
me any time. The address should be the same as before.
> Now I'm gonna have to do a happy dance!!!!!
>
Good, I'm glad!
Wayne Boatwright
We're not too concerned about the move ahead. Many of our non-
essential things are in storage less than two miles away. Other
things that we've already bought are being held by the stores. The
final move should be far more simple than the move to our current
place from Mesa. Not to worry...
sf
<waynebo...@xgmail.com> wrote:
> On Tue 26 Jul 2011 01:21:03p, sf told us...
>
> > On Tue, 26 Jul 2011 16:04:02 -0400, "Jean B." <jb...@rcn.com>
> > wrote:
> >
> >> Oh, gee, can't you wing something with coffee-flavored whipped
> >> cream and other compatible stuff? For some reason, as I was
> >> thumbing through recipes, I was thinking of such a combo, with
> >> some brickle=type shards thrown in. But then could I be so evil?
> >> Or you might like some Kahlua to moisten the spongecake the
> >> tiniest tad, and then...
> >
> > The problem is I'm stuck on wanting to turn it into a chocolate
> > "bread" pudding type dessert, but from what I've read - that idea
> > would be a failure.
> >
>
> Probably so. Spongecake does not a good bread pudding make. :-)
I finally tossed it. Made a flourless chocolate cake last night that
is going fast, so I won't have any leftovers to wonder how to use.
Wayne Boatwright
> In article <996hl4...@mid.individual.net>, lime...@yahoo.com
> says...
>
>> This recipe sounds delicious but is not quite a genuine English
>> summer pudding, which is made in a pudding basin (a bowl). The
>> bowl is lined with overlapping slices of white bread (day old or
>> so, preferably), the fruit is poured in then a lid of bread is
>> placed on the surface of the fruit. The whole thing is chilled
>> (preferably overnight) then inverted onto a serving plate.
>
> Yep, Waynes recipe has somehow merged with English trifle :-)
>
> I make summer pudding with no apple juice or booze added. Instead,
> you very gently heat the rinsed fruits and sugar in a pan (no
> added water) until the sugar has dissolved and lots of juices
> run. Don't overcook the fruits as they should still taste fresh.
> Line the bowl, fill with fruit and lid it with bread..save any
> left over liquid that won't fit in the bowl.
> I put a small plate on the top and weight it. Chill till next day,
> by which time the juices should have soaked through all the bread
> so the whole thing is deep red.Invert the bowl to turn it out onto
> a serving dish. Pour over any left over juices you saved. Serve
> with pouring cream.
>
> Janet UK
>
Janet, there must be dozens of ways to make both a summer pudding as
well as a trifle. I like them all! This particular recipe was from
the mother of a friend. Her mother was from Bexley.
Wayne Boatwright
> I usually use the trad mix here, which is raspberry, strawberry
> redcurrant and blackcurrant. I don't know if blackcurrants grow in
> the US..they aren't much like blueberries or blackberries, but
> very juicy and very tart. If I include bc's I definitely need a
> bit more sugar and I don't have a very sweet tooth. As you say,
> the overall effect should not be sweetness.
I'd give most anything to have a source for red and black currants,
as well as gooseberries. None of these are easily availble in the
US, nor do they have the popularity they enjoy in the UK.
> I have a weakness for any puddings topped with halved peaches
> and halved
> plums.
Although not served uncooked, one of my favorite things is a kuchen
that is covered with either halved or sliced sugared plums before
baking.
Wayne Boatwright
> glad to see you back, Lee
>
>
Thanks, Lee!
James Silverton
> On Tue 26 Jul 2011 05:28:55a, Janet told us...
>
>> I usually use the trad mix here, which is raspberry, strawberry
>> redcurrant and blackcurrant. I don't know if blackcurrants grow in
>> the US..they aren't much like blueberries or blackberries, but
>> very juicy and very tart. If I include bc's I definitely need a
>> bit more sugar and I don't have a very sweet tooth. As you say,
>> the overall effect should not be sweetness.
>
> I'd give most anything to have a source for red and black currants,
> as well as gooseberries. None of these are easily availble in the
> US, nor do they have the popularity they enjoy in the UK.
>
>
>> I have a weakness for any puddings topped with halved peaches
>> and halved
>> plums.
>
> Although not served uncooked, one of my favorite things is a kuchen
> that is covered with either halved or sliced sugared plums before
> baking.
>
Pine Blister Rust and growing the bushes is still banned in some states.
--
James Silverton, Potomac
I'm *not* not.jim....@verizon.net
Nancy2
>
> - Show quoted text -
Ah, so. I didn't dig out my recipes to see if they were baked or
cold.
N.
Wayne Boatwright
Thanks, James. Apparently they weren't banned in Ohio, at least when
I lived there. We had several very prolific red currant bushes.
Doug Freyburger
> Janet told us...
>
>> I usually use the trad mix here, which is raspberry, strawberry
>> redcurrant and blackcurrant. I don't know if blackcurrants grow in
>> the US..they aren't much like blueberries or blackberries, but
>> very juicy and very tart. If I include bc's I definitely need a
>> bit more sugar and I don't have a very sweet tooth. As you say,
>> the overall effect should not be sweetness.
>
> I'd give most anything to have a source for red and black currants,
> as well as gooseberries. None of these are easily availble in the
> US, nor do they have the popularity they enjoy in the UK.
I've seen fresh red currants on rare occasions. Sometimes dried black
currants. By far the most common way to find them in the US is jars of
currant jam/jelly/preserves.
I like my berries tart. I prefer bilberries to blueberries. I once got
a bilberry plant by special order. It did not survive the winter. Sigh.
Dave Smith
> overall effect should not be sweetness.
>>
>> I'd give most anything to have a source for red and black currants,
>> as well as gooseberries. None of these are easily availble in the
>> US, nor do they have the popularity they enjoy in the UK.
>
> I've seen fresh red currants on rare occasions. Sometimes dried black
> currants. By far the most common way to find them in the US is jars of
> currant jam/jelly/preserves.
>
> I like my berries tart. I prefer bilberries to blueberries. I once got
> a bilberry plant by special order. It did not survive the winter. Sigh.
I don't know why they wouldn't grow in some parts of the US. They do
very well in southern Ontario. They just don't seem to be very popular.
They are hard to find and expensive if you can find them. When my son
was picking fruit for a local farmer all the pickers were required to
pick one box of currants, which the pickers resented because it was hard
to make any money picking them by piecework.
Most people who are real fans of black currants grow their own. My
parents always had red and black currant plants. I finally planted some
at my house last year. My neighbour planted some in his garden.
My mother had a good system for picking her currants. Since it was back
breaking work in the hot sun in the hottest days of summer, she used to
go back with pruning shears and lop off the fruit laden branches. Then
she would go and sit in the shade and strip the berries off. The plants
didn't suffer from the severe pruning.
Jim Elbrecht
-snip-
>
>I don't know why they wouldn't grow in some parts of the US. They do
>very well in southern Ontario. They just don't seem to be very popular.
Nearly 100 years of being banned in most states has kept them from
being popular.
-snip-
>My mother had a good system for picking her currants. Since it was back
>breaking work in the hot sun in the hottest days of summer, she used to
>go back with pruning shears and lop off the fruit laden branches. Then
>she would go and sit in the shade and strip the berries off. The plants
>didn't suffer from the severe pruning.
That's nearly my method. [I've got reds-- might try blacks, but I'm
the only one who will eat the red ones] I go out with a stool when
the dew is still on them and pick the entire cluster. A couple
gallons gets winnowed down to a couple quarts in a nice shady spot
while sitting in a comfy chair with a beverage.
Jim
sf
wrote:
> Dave Smith <adavid...@sympatico.ca> wrote:
>
> -snip-
> >
> >I don't know why they wouldn't grow in some parts of the US. They do
> >very well in southern Ontario. They just don't seem to be very popular.
>
> Nearly 100 years of being banned in most states has kept them from
> being popular.
> -snip-
Exactly. My grandfather had one of each color (red, white, black) but
he had "smuggled" them over the boarder from Canada.
>
> >My mother had a good system for picking her currants. Since it was back
> >breaking work in the hot sun in the hottest days of summer, she used to
> >go back with pruning shears and lop off the fruit laden branches. Then
> >she would go and sit in the shade and strip the berries off. The plants
> >didn't suffer from the severe pruning.
Good idea.
>
> That's nearly my method. [I've got reds-- might try blacks, but I'm
> the only one who will eat the red ones]
One of my favorite childhood food memories are the pies my grandmother
used to make with a combination of red and white currants.
Jean B.
> On Tue 26 Jul 2011 05:28:55a, Janet told us...
>
>> I usually use the trad mix here, which is raspberry, strawberry
>> redcurrant and blackcurrant. I don't know if blackcurrants grow in
>> the US..they aren't much like blueberries or blackberries, but
>> very juicy and very tart. If I include bc's I definitely need a
>> bit more sugar and I don't have a very sweet tooth. As you say,
>> the overall effect should not be sweetness.
>
> I'd give most anything to have a source for red and black currants,
> as well as gooseberries. None of these are easily availble in the
> US, nor do they have the popularity they enjoy in the UK.
>
>
>> I have a weakness for any puddings topped with halved peaches
>> and halved
>> plums.
>
> Although not served uncooked, one of my favorite things is a kuchen
> that is covered with either halved or sliced sugared plums before
> baking.
>
didn't show up.
I have some red currants and am debating about what to do with them.
--
Jean B.
Jean B.
was thinking I'd combine the red currants with raspberries.
--
Jean B.
Jean B.
okay, I will do so when the mood strikes.
I am glad you are enjoying your new surroundings, even if they are
not your ultimate abode. I hope the cats will continue to be
happy when you move again.
--
Jean B.
Jean B.
long time. The other house will be closed upon in the second week
of August.
--
Jean B.
Jean B.
flourless chocolate cakes.
--
Jean B.
----
wrote:
> This is the dessert I made for our 4th of July cookout...
>
> English Summer Pudding
> (adapted from an old English recipe given to me by a friend)
>
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> ~~ A mind is a terrible thing to lose. ~~
>
> **********************************************************
>
> Wayne Boatwright
stale bread and fruit? why?
sf
Why? Haven't you ever had one? It's almost pure chocolate! AFAIC,
it's way better than chocolate "floury" cake.
sf
> The other house will be closed upon in the second week
> of August.
"Closed" meaning "the sale will close and new owners will move in" or
did you mean it will be padlocked?
sf
> Hmmm. I passed up some what ones. Maybe that was a mistake? I
> was thinking I'd combine the red currants with raspberries.
Those pies were very tart (even with a ton of sugar), so you have to
love currants to like them. I love raspberries, so how can I say no
to that? I'm just surprised you're considering it, because
raspberries *on sale* are $3 for a 6 oz container (here).
Goomba
> On Wed, 27 Jul 2011 22:03:41 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> The other house will be closed upon in the second week
>> of August.
>
> "Closed" meaning "the sale will close and new owners will move in" or
> did you mean it will be padlocked?
>
second week" I would have suspected the latter.
Hooked on Phonics worked for me :)
biig
"Wayne Boatwright" <waynebo...@xgmail.com> wrote in message
news:Xns9F2DE29BEDB13wa...@198.186.190.71...
> On Mon 25 Jul 2011 07:33:47p, sf told us...
>
>> <waynebo...@xgmail.com> wrote:
>>
>>> This is the dessert I made for our 4th of July cookout...
>>>
>>> English Summer Pudding
>>> (adapted from an old English recipe given to me by a friend)
>>
>> fantastic!
>>
>
> Thanks, sf! Alas, we are not in the final unit we had planned on as
> the current resident hasn't yet moved. We're "waiting it out" in a
> smaller unit with at least half of our furnishings in storage. All
> of our new appliances are being held at the store where we purchased
> them. Once the unit is vacant there will be new flooring installed
> throughout and, of course, every room freshly painted.
>
> On the plus side, we have a glorious patio. It's 56' x 30'
> surrounded by an 8' wall. We have constant shade over all of it
> thanks to the huge trees forming an umbrella overhead.
>
> So...we still have a lot to look forward to.
>
> Another huge plus is our "commute" to work. Mine is 1-1/2 miles and
> David's is 5 miles.
>
> Oh, and do try the recipe if you can get the berries. It's
> delicious!
>
>
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> ~~ A mind is a terrible thing to lose. ~~
>
> **********************************************************
>
> Wayne Boatwright
Good to see you back...been missing your posts.....don't be a
stranger....Sharon in Canada
Wayne Boatwright
Jean, I replied to two of your posts. The content of both follows...
In case you did try to e-mail me and happened to have the wrong ddress,
it is "wayneboatwright at gmail dot com".
Newsgroups: news.us.Usenet-News.net:rec.food.cooking
Subject: Re: REC: English Summer Pudding
To: "Jean B." <jb...@rcn.com>
On Tue 26 Jul 2011 12:59:17p, Jean B. told us...
> Wayne Boatwright wrote:
>> This is the dessert I made for our 4th of July cookout...
>>
>> English Summer Pudding
>> (adapted from an old English recipe given to me by a friend)
>>
> OMG! It's been sooooo long, Wayne. I thought about writing to
> you, but a) didn't want to disturb your privacy, and b) didn't know
> whether your email address had changed.
Oh, Jean, you would never disturb my privacy. Feel free to e-maiil
me any time. The address should be the same as before.
> Now I'm gonna have to do a happy dance!!!!!
>
Good, I'm glad!
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
///////////////////////////////////////////////////////////////////////
/
Newsgroups: news.us.Usenet-News.net:rec.food.cooking
Subject: Re: REC: English Summer Pudding
To: "Jean B." <jb...@rcn.com>
On Tue 26 Jul 2011 01:01:35p, Jean B. told us...
> Wayne Boatwright wrote:
>> On Mon 25 Jul 2011 07:33:47p, sf told us...
>>
>>> On 26 Jul 2011 00:32:36 GMT, Wayne Boatwright
>>> <waynebo...@xgmail.com> wrote:
>>>
>>>> This is the dessert I made for our 4th of July cookout...
>>>>
>>>> English Summer Pudding
>>>> (adapted from an old English recipe given to me by a friend)
>>> Welcome back and thanks for the recipe; your new place must be
>>> fantastic!
>>>
>>
>> Thanks, sf! Alas, we are not in the final unit we had planned on
>> as the current resident hasn't yet moved. We're "waiting it out"
>> in a smaller unit with at least half of our furnishings in
>> storage. All of our new appliances are being held at the store
>> where we purchased them. Once the unit is vacant there will be
>> new flooring installed throughout and, of course, every room
>> freshly painted.
>>
>> On the plus side, we have a glorious patio. It's 56' x 30'
>> surrounded by an 8' wall. We have constant shade over all of it
>> thanks to the huge trees forming an umbrella overhead.
>>
>> So...we still have a lot to look forward to.
>>
>> Another huge plus is our "commute" to work. Mine is 1-1/2 miles
>> and David's is 5 miles.
>>
>> Oh, and do try the recipe if you can get the berries. It's
>> delicious!
>>
>>
> My first reaction: an incredulous "What?". My second: at least
> you have that amazingly short commute and the nice location. I am
> sorry you still have so much ahead of you though.
>
We're not too concerned about the move ahead. Many of our non-
essential things are in storage less than two miles away. Other
things that we've already bought are being held by the stores. The
final move should be far more simple than the move to our current
place from Mesa. Not to worry...
--
Wayne Boatwright
> Oh, my email DID appear. Forget what I said about that. And
> okay, I will do so when the mood strikes.
>
> I am glad you are enjoying your new surroundings, even if they are
> not your ultimate abode. I hope the cats will continue to be
> happy when you move again.
>
LOL... Before I read this e-mail, I just sent you another with the
contents of the original replies. :-)
Our cats are very adaptable, and I'm sure they'll be happy most
anywhere as long as they can be close to us.
Wayne Boatwright
> Good. (BTW, I am actually in our new abode. Phew. That took a
> long time. The other house will be closed upon in the second week
> of August.
Yes, your move seemed to take forever. :-) At least you're there
now, and hope that you're loving every minute of it. Are you keep or
selling your old house?
Wayne Boatwright
Thank you, Sharon. I'll be here, in and out. :-)
Wayne Boatwright
> On Wed, 27 Jul 2011 21:44:57 -0400, "Jean B." <jb...@rcn.com>
> wrote:
>
>> Hmmm. I passed up some what ones. Maybe that was a mistake? I
>> was thinking I'd combine the red currants with raspberries.
>
> Those pies were very tart (even with a ton of sugar), so you have
> to love currants to like them. I love raspberries, so how can I
> say no to that? I'm just surprised you're considering it, because
> raspberries *on sale* are $3 for a 6 oz container (here).
>
Even good quality canned sour cherries seem to be expensive here, at
$3.99 or more per can. I use at least 3 cans per pie, or more if the
pan is larger.
I've totally given up on finding either fresh or frozen sour cherries
in my area.
Bob Terwilliger
>> In the past, I cut out the top and bottom of cans and used them as the
>> molds for the pudding, but you tend to lose some berry juices by doing
>> that, because the juice doesn't all soak into the bread. (Still, it's
>> child's play to unmold with the open-ended can, so you can make pretty
>> desserts if that's what you're after.)
>
> Bob, should you want to one day "revert" to using the can-mold method for
> this, simply do not cut out both ends of the can. Fill and refrigerate to
> set, then top over onto a serving dish to can-open the bottom so as to
> push through. Same method as for baking the more solid breads I like to
> slice into perfect rounds....Picky
That's a good idea, thanks! I do something similar already, though: The cans
I cut out were originally for Hershey's chocolate syrup. That can comes with
a snap-on plastic lid. I put the lid on the open bottom of the can before
putting in the bread and fruit. I use the cut-out aluminum as the "piston"
to compress the mixture. I think the best approach would be to use another
lid just for plating: Put that other lid on the top, turn the can upside
down and remove the lid which had previously been on the bottom, put a
serving plate on top of that, upend the can, remove the lid, then push the
pudding out of the can using the aluminum.
That second lid on the top would retain any juices which flowed out when the
can was turned upside down. (Of course it means consuming an entire can of
Hershey's syrup just for the lid -- or stealing a lid, like clueless AOL
newbie Sheldon "Pussy" Katz would do.)
As I've noticed in the past for similar applications, the Hershey's syrup
cans are ideal for this kind of thing. As I said in a past post, they're the
right size, you can use a can opener on both ends, and they're smooth rather
than ribbed. It's surprisingly uncommon to find cans with those attributes
anymore. Most cans nowadays have rounded bottoms which can't be removed with
a normal can opener.
Of course, you couldn't use plastic lids with something which goes into the
oven, like your breads.
Bob
Bob Terwilliger
>> I'd make an ice cream base and start to freeze it in an ice-cream
>> machine.
>
> Thanks, Bob... but if you could see how stuffed my freezer is you'd
> understand why I'm not jumping all over that idea. :)
Then I guess we're back to, "Give me that leftover chocolate sponge cake"!
:-)
Bob
Bob Terwilliger
> The problem is I'm stuck on wanting to turn it into a chocolate
> "bread" pudding type dessert, but from what I've read - that idea
> would be a failure.
Yes, it would be a soggy mess. The closest I think you could come would be
to make a stirred custard (a.k.a. cr�me anglaise) and use it with the cake
to make a trifle. That would get the "egg" flavor which a bread pudding
would have without destroying the cake's texture.
Oh, but I just read the remainder of the thread, so it's all theoretical at
this point.
Bob
Bob Terwilliger
> I don't want to think of flourless or nearly flourless chocolate cakes.
Think "dense chocolate cheesecake" without the cheese flavor. Flourless
chocolate cakes are *awesome*.
Bob
Giusi
"Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
I made one this week that has been served at three guest meals. Twice with
almond gelato and once with whipped cream. It feels almost like chocolate
meringue. There is no wiggle room. It is 4 ingredients and each must be
the best. Solve that and you have a feastworthy dessert.
graham
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4e2ea4f7$0$9675$c3e8da3$1cbc...@news.astraweb.com...
> Janet wrote:
>
> In the past, I cut out the top and bottom of cans and used them as the
> molds
> for the pudding, but you tend to lose some berry juices by doing that,
> because the juice doesn't all soak into the bread. (Still, it's child's
> play
> to unmold with the open-ended can, so you can make pretty desserts if
> that's
> what you're after.)
That's the method that's in one of Gordon Ramsey's books.
sf
Ha! Too late. I threw it out and made a flourless chocolate cake
that was completely gone by last night.
sf
Oh, yeah baby! Think pure dark chocolate candy bar only softer.
sf
wrote:
I made mine with 70% (cacao) chocolate bars from Trader Joe's.
Wiggle room is in the baking. I used a recipe that said to start it
in a cold oven and then turn it to 350� and bake for 20 minutes -
which I did except I forgot to set the timer, so I had to guesstimate
how long it had been in the oven when I discovered the problem. It
was wonderful anyway. I didn't have any ice cream, so I served it
with whipped cream (and a glass of milk).
sf
<virtualgoth@die_spammer.biz> wrote:
> Yes, it would be a soggy mess. The closest I think you could come would be
> to make a stirred custard (a.k.a. cr�me anglaise) and use it with the cake
> to make a trifle. That would get the "egg" flavor which a bread pudding
> would have without destroying the cake's texture.
In my mind, it would turn out more like a souffle than bread
pudding... which isn't a bad thing, IMO. :)
Bob Terwilliger
>> Yes, it would be a soggy mess. The closest I think you could come would
>> be
>> to make a stirred custard (a.k.a. cr�me anglaise) and use it with the
>> cake
>> to make a trifle. That would get the "egg" flavor which a bread pudding
>> would have without destroying the cake's texture.
>
> In my mind, it would turn out more like a souffle than bread
> pudding... which isn't a bad thing, IMO. :)
I should have been more specific: The custard is cooked on the stovetop
until thickened, then gets poured over the cake, maybe layered with fruit
and whipped cream. The custard-cake mixture isn't cooked after the custard
gets poured on. Think of the custard as a very eggy vanilla pudding which
fills in the spaces between chunks of cake.
Bob
Jean B.
> On Wed, 27 Jul 2011 21:44:57 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> Hmmm. I passed up some what ones. Maybe that was a mistake? I
>> was thinking I'd combine the red currants with raspberries.
>
> Those pies were very tart (even with a ton of sugar), so you have to
> love currants to like them. I love raspberries, so how can I say no
> to that? I'm just surprised you're considering it, because
> raspberries *on sale* are $3 for a 6 oz container (here).
>
here too, and (I feel guilty saying this during raspberry season)
I ended up buying frozen ones solely because they were quite a lot
cheaper.
--
Jean B.
Jean B.
email address. I am not here every day and am quite busy in the
wake of my own move. I am also trying to generate some income....
--
Jean B.
Jean B.
> On Thu 28 Jul 2011 12:06:44a, sf told us...
>
>> On Wed, 27 Jul 2011 21:44:57 -0400, "Jean B." <jb...@rcn.com>
>> wrote:
>>
>>> Hmmm. I passed up some what ones. Maybe that was a mistake? I
>>> was thinking I'd combine the red currants with raspberries.
>> Those pies were very tart (even with a ton of sugar), so you have
>> to love currants to like them. I love raspberries, so how can I
>> say no to that? I'm just surprised you're considering it, because
>> raspberries *on sale* are $3 for a 6 oz container (here).
>>
>
> Even good quality canned sour cherries seem to be expensive here, at
> $3.99 or more per can. I use at least 3 cans per pie, or more if the
> pan is larger.
>
> I've totally given up on finding either fresh or frozen sour cherries
> in my area.
>
I have never eaten a fresh wild cherry/~ product, I am perhaps
blissfully unaware of what I am missing.
I planted three cherry trees last year, but the critters got the
cherries before they were anywhere near ripe. Next year I will
cover them or otherwise protect them.
--
Jean B.
Jean B.
early and played with them quite a lot. In fact, the recipe I
played with is on our site.
--
Jean B.
Jean B.
> On Wed, 27 Jul 2011 22:03:41 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> The other house will be closed upon in the second week
>> of August.
>
> "Closed" meaning "the sale will close and new owners will move in" or
> did you mean it will be padlocked?
>
--
Jean B.
Jean B.
> On Wed 27 Jul 2011 07:02:10p, Jean B. told us...
>
>> Oh, my email DID appear. Forget what I said about that. And
>> okay, I will do so when the mood strikes.
>>
>> I am glad you are enjoying your new surroundings, even if they are
>> not your ultimate abode. I hope the cats will continue to be
>> happy when you move again.
>>
>
> LOL... Before I read this e-mail, I just sent you another with the
> contents of the original replies. :-)
>
> Our cats are very adaptable, and I'm sure they'll be happy most
> anywhere as long as they can be close to us.
>
had developed persistent pee issues. I did NOT want him peeing in
the new house, which had had MUCH work done on it prior to our
move. I put him in the upstairs bathroom, which I totally
catproofed, hoping he would start using his litter box again but
fearing he wouldn't and not knowing what on earth I would do. (I
love him!) BUT he actually started using his box again. Pshew!!!!!
--
Jean B.
Jean B.
> On Wed 27 Jul 2011 07:03:41p, Jean B. told us...
>
>> Good. (BTW, I am actually in our new abode. Phew. That took a
>> long time. The other house will be closed upon in the second week
>> of August.
>
> Yes, your move seemed to take forever. :-) At least you're there
> now, and hope that you're loving every minute of it. Are you keep or
> selling your old house?
>
is at the end of next week. Now I need to make money!
--
Jean B.
Jean B.
--
Jean B.
sf
Oh, okay... I understand now! Flourless chocolate cake is way too
addictive (IMO) and it looks like you'd agree. We demolished one in
too little time... actually we made it last longer than the apple and
rosemary cake I made when ChrisD was here the other day... but I sent
some of that one home with her, so I feel virtuous.
sf
Okay... if it had been phrased it like this: The sale will close
(etc), I wouldn't have misunderstood.... unfortunately I had a brain
freeze - and I didn't have the help of alcohol or recreational drugs
to misunderstand. I did it all by myself. :(
sf
>
> The old house sold the week we put it on the market.
Sounds like you priced it to sell, good on you!
Wayne Boatwright
That would be "wayneboatwright at gmail dot com".
Jean B.
night, we found out there was asbestos under the linoleum in the
old house, so instead of having until the end of next week to get
everything else out of it, it had to get done today. It has
therefore been an arduous day. Thank goodness, it is over with.
--
Jean B.
Jean B.
found mine froze quite well--and could pretty much be eaten
straight out of the freezer too.
I will add that once I had the not-so-great idea that I'd try it
with butterscotch chips. They never solidified. I threw that in
the freezer, and I don't recall whether that improved things. (I
gather that back then I thought those chips were worth eating. I
probably wasn't a label reader when I was in my early to mid-20s....)
--
Jean B.
Jean B.
As you may have read in another thread, last night (well, now the
night before last) I found out I had to get all of the rest of my
stuff out the next day, because asbestos was found under the
linoleum. Ack! What a crummy day.
--
Jean B.
Jean B.
> On Tue, 02 Aug 2011 19:27:28 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> The old house sold the week we put it on the market.
>
> Sounds like you priced it to sell, good on you!
>
desirable, but I still saw lots of houses that remained unsold for
a LONG time.
One nice thing today, the realtor is married to a guy whom I went
through school with, and he came over today, We had a nice chat.
--
Jean B.
sf
> I am not sure whether this would work with your recipe, but I
> found mine froze quite well--and could pretty much be eaten
> straight out of the freezer too.
Oh, you just reminded me of my first experience(s) with flourless
chocolate cake... it was called Chocolate Decadence Cake back then.
There were no internet recipes - correction - no internet at my house
(early '80's) - so we bought it from a bakery. We kept it
refrigerated and I was always reminded of what it would be like to eat
huge a bar of chocolate with a fork. It was a *very* light cake
because it was too soft if we ever let it get to room temp. Makes my
mouth water just thinking about it.
Here's the recipe at the top of the list.
<http://allwomenstalk.com/chocolate-decadence-cake-receipt-ingredients-and-directions/>
It would need to be seriously undercooked and then refrigerated to be
like what I used to buy. If it's thoroughly cooked, it would be
similar to the chocolate mousse cake I used to make... but not exactly
like it.
sf
> As you may have read in another thread, last night (well, now the
> night before last) I found out I had to get all of the rest of my
> stuff out the next day, because asbestos was found under the
> linoleum. Ack! What a crummy day.
Yes, I did... (patting JeanB on the shoulder). Hope you took an
aspirin or two before going to bed!
sf
> One nice thing today, the realtor is married to a guy whom I went
> through school with, and he came over today, We had a nice chat.
Better than reconnecting on Facebook! :)
Jean B.
Almost uncooked in the center. Did yours crack? I have probably
said that I almost threw my first one out because it sank and
cracked and looked like a disaster. (That was the same meal that
I almost threw out the entree--my first dish cooked with shrimp
paste. Odd, because I have never had that inclination either
before or after. Luckily my guests were more game than I was....)
--
Jean B.
Jean B.
> On Thu, 04 Aug 2011 00:43:59 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> As you may have read in another thread, last night (well, now the
>> night before last) I found out I had to get all of the rest of my
>> stuff out the next day, because asbestos was found under the
>> linoleum. Ack! What a crummy day.
>
> Yes, I did... (patting JeanB on the shoulder). Hope you took an
> aspirin or two before going to bed!
>
going to be there until next week. Ack! It was such an awful
day. I am glad it is done, but I would rather it had been done in
two days.
I was up way too late last night unwinding. Tonight I am relaxing.
--
Jean B.
Jean B.
> On Thu, 04 Aug 2011 00:45:34 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> One nice thing today, the realtor is married to a guy whom I went
>> through school with, and he came over today, We had a nice chat.
>
> Better than reconnecting on Facebook! :)
>
group, but I have held out on facebook thus far and will continue
to do so as long as humanly possible.
--
Jean B.
sf
> sf wrote:
> > On Thu, 04 Aug 2011 00:42:38 -0400, "Jean B." <jb...@rcn.com> wrote:
> >
> >> I am not sure whether this would work with your recipe, but I
> >> found mine froze quite well--and could pretty much be eaten
> >> straight out of the freezer too.
> >
> > Oh, you just reminded me of my first experience(s) with flourless
> > chocolate cake... it was called Chocolate Decadence Cake back then.
> > There were no internet recipes - correction - no internet at my house
> > (early '80's) - so we bought it from a bakery. We kept it
> > refrigerated and I was always reminded of what it would be like to eat
> > huge a bar of chocolate with a fork. It was a *very* light cake
> > because it was too soft if we ever let it get to room temp. Makes my
> > mouth water just thinking about it.
> >
> > Here's the recipe at the top of the list.
> > <http://allwomenstalk.com/chocolate-decadence-cake-receipt-ingredients-and-directions/>
> > It would need to be seriously undercooked and then refrigerated to be
> > like what I used to buy. If it's thoroughly cooked, it would be
> > similar to the chocolate mousse cake I used to make... but not exactly
> > like it.
> >
> Eeek! And, yes, these things have to be cooked just right.
> Almost uncooked in the center. Did yours crack? I have probably
> said that I almost threw my first one out because it sank and
> cracked and looked like a disaster.
That reminds me of the chocolate mousse cake I used to make. Think:
mousse (look up James Beard's mousse which has no whipped cream and
think in that direction, well - exactly). Take half the mousse and
cook it until done. I forget how long. It sinks as it cools. Fill
the "dip" with the rest of the mousse and "frost" with a layer of
whipped cream (just the top). Now, that's *decadent*... but it's not
the Chocolate Decadence of my fond memory.
Tonight I made a flourless chocolate cake that got closer to what I
want. It called for semisweet chocolate chips (check), 3 eggs
(check), 1/2 a cup of butter (woohoo-less than usual), 1/4 cup
sugar.... (whooops). Well, it was the best so far. LOL! Still
looking for the perfect recipe, but this one is a definite contender.
:)
sf
I held out until last year and now, believe it or not... I've
connected with everyone I wanted to. I've said it at least twice
here, but I'll say it again. Shortly after I was on FB, I got a call
from my best friend in elementary school. We didn't connect because
of FB; it was probably because I sent out vibes (hey, I live in
California - so that's as good an explanation as any). ;)
Bob Terwilliger
> That reminds me of the chocolate mousse cake I used to make. Think:
> mousse (look up James Beard's mousse which has no whipped cream and
> think in that direction, well - exactly). Take half the mousse and
> cook it until done. I forget how long. It sinks as it cools. Fill
> the "dip" with the rest of the mousse and "frost" with a layer of
> whipped cream (just the top). Now, that's *decadent*... but it's not
> the Chocolate Decadence of my fond memory.
I posted this recipe here just over 21 years ago (before AOL even existed,
and *long* before clueless AOL newbies knew what the Internet was!):
CHOCOLATE MOUSSE PIE
8 squares (8 ounces) semisweet chocolate
1/4 cup black coffee
1/4 cup brandy
1 teaspoon vanilla extract
8 large eggs, yolks and whites separated
1/8 teaspoon salt
2/3 cup granulated sugar
1/2 cup heavy cream
Put chocolate and coffee in the top of a double boiler over simmering water.
When chocolate is melted, stir smooth; then stir in brandy and vanilla.
Remove top of double boiler from water and stir egg yolks into chocolate
mixture. Let cool 5 minutes. Heat oven to 350F.
Lightly grease a 9-inch pie plate. In a deep, narrow bowl (preferably metal)
beat egg whites and salt with an electric mixer or rotary beater until
foamy. Add sugar, 2 tablespoons at a time, beating well after each addition.
Soft peaks should now hold when whites are lifted with a spatula. Stir about
one fourth of the beaten whites into the chocolate mixture.
Pour chocolate mixture into bowl of egg whites and lightly fold together
until well combined. Take 4 cups of this mousse mixture and refrigerate.
Pour remaining mousse mixture into prepared pie pan. Bake 25 minutes. Turn
off oven and let stand in oven 5 minutes longer. Remove pie plate from oven
and put on wire cake rack until completely cool; baked mousse will sink
slightly in the center.
When baked mousse is completely cool, whip cream until soft peaks hold. Fold
cream into refrigerated mousse mixture. Pour into pie plate, mounding well.
Chill at least 3 hours or up to 3 days. Makes 8 to 10 servings [HA!]
Bob
Jim Elbrecht
wrote:
>Wayne Boatwright <waynebo...@xgmail.com> wrote:
>
>>This is the dessert I made for our 4th of July cookout...
>>
>>English Summer Pudding
>>(adapted from an old English recipe given to me by a friend)
>
>Saved this one for when I see some decent raspberries. [the others I'm
>starting to see.] I've got a brioche in the freezer that I've been
>wondering what to do with.
I saw them-- added the blueberries, blackberries, and some
strawberries for good measure.
Oh my. *That* is some good eating.
Simple- elegant- yummy!
I make another batch of brioche one of these days. I still think it
sucks as bread-- but it makes great french toast and summer puddings
are now a part of my future.
Thanks for posting it-
My son, who is, in general, a pretty adventurous eater was a little
leery of eating something with English and pudding in the title. But
appearance drew him in, and a taste made him a believer.
We did it with whipped cream-- but I'll do some clotted cream for next
time. There *will* be a next time.
Jim