Sauces, Puddings, Custards, Curds and Creams
Blood Orange Panna Cotta
This is a recipe is from the Bon Appétit Test Kitchen
Servings: 6
Ingredients
- 2⅓ cups fresh blood orange juice, divided from about 12 oranges
- 1¾ tsp unflavored gelatin
- ¾ cup sugar, divided
- 7 tsp finely grated blood orange peel, divided
- ⅔ cup plain Greek-style yogurt
- ⅔ cup heavy whipping cream
- ½ tsp fresh lemon juice
- ½ tsp cardamom seeds, crushed from about 16 pods
Instructions
- Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
- Stir gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/2 cup sugar and 5 teaspoons orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream, and lemon juice into orange juice mixture until smooth. Divide among six small goblets. Chill until set. at least 4 hours ahead.
- Stir 1⅓ cups orange juice, ¼ cup sugar, 2 teaspoons orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tablespoons, 16 to 17 minutes. Strain syrup into small bowl; chill.
- Spoon some of the syrup over each panna cotta and serve.
Pumpkin Bread Pudding with Caramel Sauce
This is an alternative to the traditional pumpkin pie. It is easy to cut in serving size pieces in advance if you are doing a "take home" Thanksgiving. (From Bon Appétit, November 2000)
Servings: 6
Ingredients
Bread pudding
- 2 cups half and half
- 1 15-oz can pure pumpkin
- 1 cup+2Tbs dark brown sugar packed
- 2 large eggs
- 1½ tsp pumpkin pie spice
- 1½ tsp ground cinnamon
- 1½ tsp vanilla extract
- 10 cups ½-inch cubes egg bread about 10-ounces
- ½ cup golden raisins
Caramel sauce
- 1¼ cup dark brown sugar packed
- ½ cup unsalted butter 1 stick
Instructions
For bread pudding
- Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.Fold in bread cubes Stir in golden raisins.Transfer mixture to 11X7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Carrot Pudding
This scrumptiously rich steamed pudding was a family tradition every Thanksgiving dinner when I was growing up. If you like carrot cake, this will be right up your alley and it absolutely sings when drizzled with a beautiful, warm caramel sauce! Both the carrot pudding and the sauce should be served warm.
Servings: 6 pints
Equipment
- canner and pint sized canning jars/lids
Ingredients
- 1 cup grated carrots
- 1 cup grated potatoes
- 1 cup butter melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup raisins chopped
- 1 cup pecans chopped
- 1½ cup flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- ½ tsp cloves
Caramel Sauce
- ¼ cup heavy cream
- ¼ cup white corn syrup
- ¼ cup light brown sugar
Instructions
Carrot Pudding
- Combine first 5 ingredients and allow to set, the sugars will pull the moisture from the vegetables.
- Combine dry ingredients together, spices will blend easier if you mix a little sugar with them.Stir dry ingredients into vegetables, butter and sugar. Add raisins and nuts.
- Grease inside of wide mouth canning jars, fill to about ⅔ full. Put on lids and set in hot water bath in canner. Boil 2½ hours. Jars will seal and pudding will keep indefinitely.
Caramel Sauce
- In a saucepan, mix together cream, corn syrup and brown sugar over medium heat until well blended. DO NOT ALLOW TO BOIL.
Notes
Triple recipe will make 7 quarts, that just fills my canner.
Cherries Jubilee
Warm and satisfying. This is a dessert to impress! (Hint: it is REALLY easy to make!)
Ingredients
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 cup cherry juice
- 1/4 cup fresh orange juice
- 4 cups fresh or frozen sweet cherries such as Bing
- orange zest from one orange
- 1/4 tsp almond extract
- 1/4 cup Kirschwasser Cherry Brandy
- Vanilla Ice Cream
Instructions
- Mix together the sugar and cornstarch in a skillet.
- Whisk in the cherry and orange juice and bring to a boil over medium hight heat, whisking constantly until thickened.
- Stir in the cherries and orange zest, return to a simmer for 5 minutes.
- Remove from heat and add almond extract. Stir to combine. Drizzle Kirschwasser over top, (do not stir), and cover.
- Bring to table, remove cover and ignite with a long lighter. Allow to burn off before serving over ice cream.
Classic Creme Brulee
I have made this wonderful dessert many times, but I have to confess Alton Brown's recipe for this is not only the best in terms of taste and texture, it is also one of the easiest recipes I have tried. I have modified his a little because I usually only prepare this for 2-4 people, so I have adjusted the quantities accordingly.
Servings: 4
Equipment
- Hand-held cooking torch
Ingredients
- 2 cups heavy cream
- ½ vanilla bean split and scraped
- ½ cup vanilla sugar divided
- 3 large egg yolks
- hot water
Instructions
- Preheat the oven to 325°F
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together ¼ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 4 (7-8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Set pan on oven rack and pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining ¼ cup vanilla sugar among the 4 dishes and spread evenly on top.
- Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
