• 10/20 Nat'l B.F.D. - 03

    From Dave Drum@1:261/38 to All on Fri Oct 20 08:52:48 2023
    October 20 - National Brandied Fruit Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Steamed Holiday Pudding w/Brandied Cashew Cream
    Categories: Puddings, Wine, Fruits, Nuts, Booze
    Yield: 6 Servings

    MMMMM------------------------THE PUDDING-----------------------------
    1/2 c Raisins
    1/2 c Dried currants
    1/2 c Dry sherry
    Oil & flour for Bundt pan
    1 c Whole wheat pastry flour
    1/2 c All-purpose flour
    1 ts Baking soda
    1/8 ts Salt
    1 ts Ground cinnamon
    1/4 ts Ground clove
    1/4 ts Fresh nutmeg; grated
    1 1/2 ts Orange zest; grated
    1 1/2 ts Lemon zest; grated
    3/4 c Pecans; toasted & chopped
    1 c Pitted dates; chopped
    3/4 c Carrots; finely grated
    1 c Apple cider
    2 tb Black strap molasses

    MMMMM-------------------BRANDIED CASHEW CREAM------------------------
    3/4 c Cashews; raw, unsalted
    1 tb Brandy
    1 1/2 tb Maple syrup
    1 ts Vanilla extract

    Dickens would have been delighted by this irresistibly
    delicious and rich, yet healthful version of the
    traditional Holiday Pudding developed by Rosemary Serviss.

    You can steam the pudding either in a pressure cooker or a
    large stockpot, but in either case you will need a 1-quart
    Bundt pan. If possible, use a pan with a lid (they are
    specially designed for puddings like this) or improvise a
    lid out of aluminum foil. The pudding should be served
    warm, but you can prepare it early in the day (or the day
    before). Let it cool, then wrap it in heavy-duty foil.

    Reheat the pudding in the foil at 300+|F/150+|C for thirty
    minutes before serving. Serve the brandied cashew cream in
    a sauce boat on the side.

    NOTE: The pudding may also be cooked conventionally on top
    of the stove. Set a rack or trivet into large, deep pot
    with tight-fitting lid. Set covered Bundt pan on rack. Add
    enough boiling water to reach halfway up sides of Bundt
    pan. Cover and cook at steady low boil until top of
    pudding springs back to gentle touch, about 85 minutes.
    Remove cover. Once steam has died down, remove Bundt pan
    from pot and proceed with cooling at end of set four.

    To prepare Pudding: Combine raisins, currants and sherry
    in small glass bowl or measuring cup. Cover and soak at
    least 3 hours or overnight; stir occasionally. Pour
    through strainer set over 2-cup measure. Set raisins and
    currants aside; reserve sherry.

    Oil and LIGHTLY flour 1-quart Bundt pan. Set pan aside.

    Place flours, baking soda, salt, spices, zests and pecans
    in large bowl. Stir with whisk to blend. Add dates and
    using your hands, break up pieces that stick together as
    you incorporate them into flour mixture. Stir in carrots
    and soaked raisins and currants. Add enough apple cider to
    reserved sherry to equal 1 1/4 cups liquid. Whisk molasses
    into cider- sherry mixture. Add wet ingredients to dry and
    stir to blend. Pour batter into prepared pan and cover
    securely with pan cover or aluminum foil.

    Place steamer insert into pressure cooker (see note above)
    and add 3 cups boiling water. Lower Bundt pan into cooker.
    Lock lid in place. Over high heat, bring to high pressure.
    Lower heat just enough to maintain high pressure and cook
    25 minutes. Allow pressure to come down naturally for 15
    minutes. Quick-release any remaining pressure. Remove lid,
    tilting it away from you to let any excess steam to
    escape. Lift pan out of cooker. Remove cover and set on
    wire rack until cool enough to handle.

    To Prepare Cashew Cream: Coarsely chop cashews in blender.
    Add remaining ingredients and 1/3 cup cold water; blend
    until velvety smooth, about 2 minutes, stopping once or
    twice to incorporate any cashews that sink to the bottom.
    Cashew cream can be refrigerated overnight.

    Run knife around edges of pudding and invert it onto
    serving platter. Cut into slices and serve with cashew
    cream in sauce boat.

    Makes about 6 to 8 servings.

    ** Natural Health; Dec 96 **

    Formatted for your use by The WEE Scot; paul macGregor

    From: Paul Macgregor

    Uncle Dirty Dave's Archives


    ... I don't mean to brag but I finished my 14-day diet in 24 hours.

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)