May 22, 2012

Vanilla Pudding

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Vanilla Pudding

Vanilla Pudding

May 22: National Vanilla Pudding Day

Our moms used to put pudding snack packs in our lunchboxes for a sweet school time treat. Sometimes, like us, they would also prepare pudding from a mix for a quick after-dinner dessert. But now we prefer pudding from scratch as it tastes so much better! And it is just as quick and easy to make as the Jell-O boxed brand. Below is a recipe for a basic vanilla pudding that is thickened with cornstarch instead of eggs. Try this tasty homemade version for a very good vanilla pudding on National Vanilla Pudding Day.

Recipe

(Adapted from The New York Times)

Ingredients

  • 2 ½ cups half-and-half, divided use
  • 2/3 cup sugar
  • pinch of salt
  • 3 tablespoons cornstarch
  • 2 tablespoons butter, unsalted (optional)
  • 1 teaspoon vanilla paste or extract/flavoring

Directions

In a saucepan, combine 2 cups of half-and-half with the sugar and salt. Simmer over low heat until the sugar is dissolved, being careful not to burn the bottom of the pan. In a measuring cup or bowl, stir in the cornstarch with the remaining ½ cup of half-and-half and mix well to remove any lumps. Pour this into the main liquid mixture. Stir well until thickened. Remove from heat.

Vanilla Pudding

Add the butter, if using, and stir until melted. Mix in the vanilla. Pour the pudding into dessert cups or ramekins. Chill in the refrigerator until ready to serve. Garnish with whipped cream and/or berries, if desired.

Vanilla Pudding

Notes

  • Place plastic film/wrap directly on top of the pudding to prevent the formation of a “skin” on top (optional).
  • Turn vanilla into chocolate pudding by adding 2 ounces (2 squares of Baker’s brand) of finely chopped bitterweet or unsweetened chocolate to the recipe after adding the butter. The chocolate may also be melted before stirring it into the vanilla mixture.
  • Or try the Mexican version of chocolate pudding. See our blog recipe post for pudín de chocolate for National Chocolate Pudding Day on June 26.

 

May 21, 2012

Montrose Tea Cakes

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Montrose Tea Cakes

Montrose Tea Cakes

May 21: Death date of the Great Montrose

Besides scones and shortbreads, there are other Scottish sweets we like to eat, such as the delicately delicious floral-scented tea cakes pictured above. Montrose tea cakes, although disputed to be affiliated with Highlander’s ancestral clan chief or the historic city in Scotland, may have been named partly because of an essential ingredient in this recipe—rose water. Whatever the inspiration, these tiny treats are terrific for tea time as well as for honoring the memory of James Graham, the Great Marquis of Montrose.

Recipe

(Adapted from CeltNet)

Ingredients

  • ½ cup butter, softened
  • ½ cup sugar
  • 3 eggs
  • 1/3 cup currants
  • 2 teaspoons brandy
  • ½ – 2 teaspoons rose water (to taste)
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup flour (not self-rising)
  • pinch of nutmeg

Directions

In a large mixing bowl, cream the butter with the sugar until smooth. Beat in the eggs. Add the currants, brandy and rose water. In another bowl, sift the baking powder, salt, flour and nutmeg.

Montrose Tea Cakes

Mix into the batter until smooth. Fill a greased baby bundt pan or mini muffin/cupcake tin no more than ¾ full with batter. Bake in a preheated oven at 375 degrees F for 15 minutes or until golden brown. Remove from the oven and cool completely.

Montrose Tea Cakes

Notes

  • When we honeymooned in Scotland in 1997, we visited St. Giles Cathedral in Edinburgh where James Graham, the Great Marquis of Montrose, is buried in a regal memorial.
  • The tea cakes above are photographed on a modern Montrose tartan.
  • Rose water may be found in the specialty baking aisle of grocery stores or at Indian and Middle Eastern food markets. Its essence tends to yield a strong taste, so reduce the flavoring to half or one teaspoonful, if desired.
  • If using self-rising flour, omit the baking powder and salt in this recipe.
  • Search our blog for other Scottish recipes.

 

May 14, 2012

Buttermilk Biscuits

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Buttermilk Biscuits

Buttermilk Biscuits

May 14: National Buttermilk Biscuit Day

Living in Oklahoma and Texas gave us an appreciation for down-home dining. Food, such as the Southern staple, buttermilk biscuits, is (ful)filling without being fancy. Similar to scones in Britain, buttermilk biscuits are a simple side dish that we eat during a hearty breakfast or brunch (it is popular served with a sausage gravy) or with our main meal (chicken fried steak, pork chops, etc.). Whether served with butter, jam, jelly, honey or gravy, this basic bread is quick and easy to prepare. Bake them for National Buttermilk Biscuit Day.

Recipe

(Adapted from Food.com)

Ingredients

  • 2 cups flour (not self-rising)
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold
  • 1 cup buttermilk

Directions

In a large mixing bowl, combine the flour, baking soda, baking powder and salt. Cut in the butter and mix until it resembles coarse meal. Pour in the buttermilk.

Buttermilk Biscuits

Mix lightly until moist. Turn out the dough onto a floured surface. Pat down to ½-inch thick. Cut out circles using a 2-inch cookie cutter or rim of a glass. Gently knead the rest of the dough, mixing it as little as possible to avoid having tough biscuits. Place the cut rounds on a baking sheet. Bake in a preheated oven at 450 degrees F for 10-12 minutes. Do not overbake. The biscuits should turn a pale golden brown. Remove from the oven and serve immediately. Yield: 10 buttermilk biscuits.

Buttermilk Biscuits

Notes

  • We halved the original recipe just for the two of us.
  • Handle the dough as little as possible to keep the biscuits light and fluffy.
  • If buttermilk is not available, substitute it for one cup of milk mixed with a tablespoon of white vinegar or lemon juice.
  • Rapper Sir Mix-a-lot “sings” about buttermilk biscuits.  Search YouTube videos to listen to the lyrics.
  • Check out our chicken fried steak recipe post on January 6, which is National Chicken Fried Steak Day. Buttermilk biscuits are often served with it along with a creamy country-style gravy.
 

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